Ginger-Glazed Salmon

Ginger-Glazed Salmon

Ingredients:

700 g salmon, thawed and cut into portions

1 tsp Ginger, grated

1 Garlic Clove, grated

1/2 tsp Dijon Mustard

1 tbsp Olive Oil

1 tbsp Balsamic Vinegar

1 tbsp Tamari or Fish Sauce

a dash of ground Black Pepper, to taste

Instructions: 

Preheat oven at 175°C.

Lightly oil a rimmed baking tray lined with foil.
Place the pieces of salmon onto the pan.

In a small bowl, combine the ginger, garlic,dijon mustard, olive oil, balsamic vinegar and tamari; season with black pepper. Mix well.
Glaze each piece of salmon with the mixture using a pastry brush.

Bake in the preheated oven for 15 minutes, or until it just barely starts to flake. (Be careful not to overcook or the salmon will be dry!)

Remove from the oven and allow to cool down a bit before serving. Serve with spinach side dish (optional). Enjoy!!

Happy Eating!!

Salmon Fried Rice 鮭チャーハン

Salmon Fried Rice 鮭チャーハン

Ingredients:

2 cups warm Cooked Rice

1 (135g) canned Salmon, drained, flaked or leftover Pan-Seared Salmon, flaked

1 medium Egg, beaten

1 (15cm) stalk Leek or Green Onion, chopped

1~2 tbsp Canola Oil

1 tbsp Asian Sesame Oil

1 tsp Japanese Soup Base or Light Shoyu

a dash of Salt, White Pepper, and Black Pepper to taste

Instructions:

In a heated wok over medium high heat, add-in the oil.

When the oil is heated enough, add-in the beaten egg, and quickly stir with a spatula until almost cook.

Remove from the wok, place on a plate, and set aside.

In the same heated wok, add-in the sesame oil.

Add-in the green onions; stir fry for a few seconds.

Then add-in the flaked salmon, stir well.

Add-in the rice, break the chunks of rice with the spatula. Stir-fry and mix well.

Add-in the cooked egg, and break into small pieces with the spatula. Mix very well.

Season with soup base or shoyu, salt, white pepper, and black pepper.

Toss the wok, mixing everything together.

Transfer into a serving bowl, and serve immediately.

Happy Eating!!

Salmon Cakes with Creamy Dill Sauce

Salmon Cakes with Creamy Dill Sauce

Ingredients:

2 tsps Extra-Virgin Olive Oil, divided

1/2 small Red Onion, minced

1 stalk Celery, finely diced

1 tbsp fresh Parsley, chopped

2 (135g) Canned Salmon, drained, or 3/4 cups Cooked Salmon, flaked

1 medium Egg, lightly beaten

1 tsp Dijon Mustard

1 cup Breadcrumbs

1//4 tsp Black Pepper

Creamy Dill Sauce (see recipe below)

1 lemon, cut into wedges (to garnish) *optional

Instructions:

Preheat oven to 200°C. Coat a baking sheet with cooking spray.

Heat 1 tsp of olive oil in a large nonstick pan over medium-high heat.

Add-in onion and celery. Cook until softened, stirring, about 3 minutes.

Add-in parsley; then remove from heat. Set aside.

In a medium bowl, add-in salmon. Flake apart with a fork; remove any bones and skin.

Crack-in egg; add mustard, and mix well.

Add-in the onion mixture, breadcrumbs and pepper; mix well to combine.

Scoop about 3 tbsps of the mixture, and shape them into patties.

Heat remaining 1 tsp of olive oil in the pan over medium heat.

Add-in the patties and cook until the undersides are golden, about 2~3 minutes.

Then turn them over onto the prepared baking sheet.

Bake the salmon cakes until golden on top and heated through, about 10~15 minutes.

Meanwhile, prepare Creamy Dill Sauce. (see recipe below)

Serve salmon cakes with creamy dill sauce, garnish with lemon wedges.

Notes:

To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

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Homemade Creamy Dill Sauce

Ingredients:

1/4 cup Reduced-fat Mayonnaise

1/4 cup plain Greek Yogurt

1 scallion, thinly sliced

1 tbsp freshly-squeezed Lemon Juice

1 tbsp fresh Dill, finely chopped

a dash of Black Pepper

Instructions:

In a small bowl, Add-in mayonnaise, yogurt, scallions, lemon juice, and dill. Season with black pepper to taste. Mix well.

Serve with salmon cakes.

Salmon Canapés

Salmon Canapés

Ingredients:
12 Saltine Crackers
1 can Salmon, drained and flaked
2 tbsp Green Peas, fresh or frozen and cooked
1/2 tbsp Carrots, minced
1/2 tbsp Parsley, snipped
1tsp  green onions, finely chopped
6 tbsp Mayonnaise or Salad Dressing
1 tsp Prepared Mustard
1/4 tsp Worcestershire Sauce

Instructions:
In a medium sized bowl, add-in the tuna, green peas, carrots, parsley, and green onions; Mix well.
Add-in the mayonnaise, prepared mustard, and Worcestershire sauce. Mix well to combine.
Spread about a half tablespoonful on each saltine crackers to make canapés.
Place on a plate, serve, and enjoy!!

Happy Eating!!

Salmon Teriyaki 鮭の照り焼き

Salmon Teriyaki 鮭の照り焼き

Ingredients:
500 g Salmon fillet, cut into two equal-sized pieces
Oil, for searing

to make Teriyaki Sauce:
5 tbsp Soup Base (bonito flavored) or Japanese Shoyu
3 tbsp Sake
3 tbsp Mirin Seasoning
1 tbsp Sugar
1 tsp Cornstarch

Instructions:
Mix all the ingredients for the Teriyaki Sauce in a saucepan. Stir until well blended.
Heat up the saucepan over medium heat. Remove from heat as soon as the teriyaki sauce bubbles and thickens. Set aside to cool.

In a sealed plastic bag, Marinate the salmon with half of Teriyaki Sauce overnight.

Pre-heat the oven to 175 degree C.
Heat up a non-stick pan over medium heat. Add-in oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
Brush the remaining Teriyaki Sauce on the seared salmon, and transfer them to the oven. Bake for 10-12 minutes or until the salmon is just cooked through.
Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon.
Serve immediately with steamed rice and hourensou goma-ae (spinach side dish).

Happy Eating!!