Archive | October, 2011

Sesame Roasted Salmon

18 Oct

I’m back!!

It has been a busy, busy week! To catch you up, Mr. Delish and I are in the process of taking over his parents townhouse. The plan was for us to move in and they were going to move out. The long and short of it, is we had to move out of our old place before they were able to move into our new place. So we’re all in the townhouse together! We keep joking that you would think we’re hoarders because there are boxes piled up absolutely everywhere. When we sit down for dinner, there are boxes completely surrounding the dining room table.

It has actually ended up working out well, especially because we are all foodies, so between the 4 of us we end up with awesome meals and not just one of us has to do all the work. Last night we whipped up some delicious salmon which is the recipe I am going to share with you now.

This salmon is crunchy on the outside but juicy and moist on the inside. The flavor that the marinade gives this dish is delicious and I would definitely make this again.

Please excuse the iphone photos while I get settled!

Sesame Roasted Salmon:
Serves 4

4 pieces Salmon Filet
1 inch piece Ginger, minced
3 Garlic Cloves,minced
3 tbsp Soy Sauce
2 tbsp Mirin
1/4 cup plus 2 tbsp Canola Oil
2 tbsp Hoisin Sauce
4 tbsp Toasted Sesame Seeds

In a large bowl whisk together the ginger, garlic, soy sauce, mirin and 1/4 cup canola oil. Add the salmon filets and coat in the mixture. Marinade for 15 minutes.

Position a rack in the middle of your oven and preheat to 450 degrees. 

In a large saute pan, heat the remaining 2 tbsp oil over medium high heat and cook salmon about 2 mins on each side. Remove to a baking sheet covered in foil, skin side down. Using a butter knife, spread an equal amount of the hoisin sauce on each piece of salmon. Sprinkle each piece with a tbsp of the sesame seeds.

Bake in the preheated oven for 4-6 minutes, until cooked through.

Grapefruit and Goat Cheese Salad with a Tangy Grapefruit Vinaigrette

5 Oct

Packing has commenced! Thank goodness.

I am an organizational freak of nature and it seriously bothers me when my life isn’t in perfect order. Knowing that we had a whole spare room of random stuff we never, ever, use, just sitting there, was causing me to have panic attacks. Finally I recruited Mr. Delish last night to help me get that room packed up. Now I feel better. We really only have the things we really need for the next week, left to pack. If I can keep myself from getting too involved in all the new TV episodes, I should be okay.

I also just have to tell you that I got into a fight with a complete stranger yesterday….which is TOTALLY not like me. For the most part, I am a very calm person, even if someone was trying to start a fight with me, It would be difficult to get me riled up. HOWEVER, and this is a big however, if I see someone that is being rude to someone in the service industry for absolutely no reason at all, I WILL say something.

It all began after work yesterday. We were short on veggies so I made a stop at our local fruit and vegetable market on the way home. I was browsing through a big bin of honeycrisp apples (my favorite) when I heard a man raising his voice. I look up to see a grown man who is getting angry with the cashier. I listen for a second to hear what is going on and realize that he is upset because she asked him if he wanted a box instead of a bag.

Personally, I always choose a box because usually I have a big load of stuff and it makes it much easier to carry and I find that your delicate fruits and veggies don’t get bruised or beaten up that way.

Anyways, back to the story, for whatever reason, this man decided that instead of just saying no thank you, I’ll have a plastic bag, that he would give this poor girl a lecture on exactly WHY he didn’t want a box. He was being downright rude for absolutely no reason, which immediately infuriated me. I couldn’t help but laugh sarcastically. Of course he heard me and shot me a rude look, and then proceeded to question why I was getting involved. We had words back and forth and I told him what I thought about people that verbally abuse poor cashiers that did nothing to deserve such treatment.

I assume that people that treat others this way have their own problems in life and choose to take their frustrations out on people that are not able to defend themselves. I know from working in service jobs like that, you are not allowed to stand up for yourself and being that I have been in that exact same position before, I know that I would have appreciated having someone stand up for me.

By the time I was done with the whole situation, I was all flustered and forgot to get about 5 things I needed. So when I got home I realized I was missing a bunch of things for the salad I was going to make. So I improvised and it turned out great! 

I cut two big grapefruits into segments, added carrot and an inappropriate amount of goat cheese and used the rest of the grapefruit juice to make a delicious vinaigrette. Oh and I can’t forget the candied pecans! I used the ones you can buy pre-made from Trader Joes but you can always make your own!

Once again, I apologize for the iphone photos, you know the whole story behind that.

Grapefruit and Goat Cheese Salad with a Tangy Grapefruit Vinaigrette:
4 Main Course Servings or 6 Side Salad Portions

2 whole heads of Romaine Hearts
1 Carrot
2 whole Ruby Red Grapefruits
1/2 cup Soft Goat Cheese
1/2 cup Candied Pecans
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 tbsp Whole Grain Dijon Mustard
1 tbsp Honey
1 tsp Salt
1 tsp Freshly Ground Pepper

Grab your romaine lettuce and cut off the tops of the lettuce and the bottom core. Remove the outer leaves if they are wilted or browned at all. Thoroughly wash and dry the leaves. Grab a bunch of the leaves at once and use a sharp knife to slice the lettuce very thinly, almost shredding the lettuce into thin strands. Do this with all the lettuce and then add it to a large salad bowl.

Next take your carrot wash it and peel the outer skin if it is dirty or very thick. Using the same vegetable peeler, peel the whole carrot, turning it in your hand to to peel each side equally, until the carrot is so thin you can no longer peel it. Add the Carrot to the salad bowl.

With a sharp knife you will want to lop off the bottom and top of the grapefruits so you have a flat base, now set the grapefruits down on the cutting board carefully remove the rind, making sure to take off as little of the fruit as possible. Now this is the tricky part! Holding the grapefruit in one hand and your knife in the other, VERY carefully, slice on one side of the segment and then again on the other side, removing only the segment and leaving behind the chewy sections that divide the segments. Continue to do so until you have taken all the fruit and only have the segments left, add the fruit to the salad bowl. Don’t throw away the remains yet! Squeeze all the juice out of the remaining grapefruit into a mason jar, there should be quite a bit, you should have about a 1/4 cup from both grapefruits. If you don’t end up with 1/4 cup of juice just top it off with some red wine vinegar.

Finish off the salad by crumbling the goat cheese over top and roughly chopping the pecans and topping the salad off with them!

To make the vinaigrette, add the olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper, to the grapefruit juice in the mason jar. Put the lid on tightly and shake it up until it is all combined. Pour over the salad just before serving and toss.


Coconut Green Curry Prawns with Coconut Scented Rice

3 Oct

I just have to get a few things out:

1. This weather is starting to get on my nerves. My camera refuses to take photos with no natural sunlight and therefore I have been using my iphone which is highly unprofessional and just plain dorky.

2. I attempted to make homemade croissants on the weekend and they were a complete and total failure. I tried four different batches and every time the yeast wouldn’t get foamy and even if I managed to get to the point of making the dough, it would be hard as a rock. I eventually figured out my house was just too cold for the yeast to activate properly and by that point I had no energy to try again. Maybe next weekend.

3. I have to move in 11 days and I haven’t started packing yet. Woops.

4. My monthly obsession is currently Asian dishes. Last week it was chinese and this week it’s Thai. Actually, I have always been obsessed with Thai food. It is one of my favorite things to get for take out. Specifically, Green Curry Chicken. SO I decided to try to make it myself and sub in prawns instead of chicken. I even went the extra mile and made coconut scented rice which I think is a must for this recipe!

Lets get started, shall we?

Coconut Scented Rice:
Makes 4 servings

2 1/2 cups cold water
1/2 cup Coconut Milk
1 tsp Salt
2 cups Thai Jasmine Rice

In a pot over high heat, add the water, coconut milk and salt. Bring to a boil and then add the rice. Reduce the heat to low and then cover with a tightly fitting lid. Cook for 18-20 minutes and then remove from heat and keep covered for 5 minutes. Serve with your favorite thai dish!

Coconut Green Curry Prawns:
Makes 4 BIG servings

1 tbsp Canola Oil
4 tbsp Green Curry Paste
2 1/2 cups Coconut Milk
1 tbsp Fish Sauce
1 lime plus another lime cut in wedges for serving
1 cup Cubed Pineapple, Fresh would be great but I used canned
1 Red Pepper Sliced Thinly
1 lb Raw peeled and de veined Prawns
1/2 cup Chopped Cilantro

In a wok or large saucepan, heat the oil over medium high heat. Add the curry paste and saute, stirring with a spoon, for 1-2 minutes until fragrant. Add the coconut milk and fish sauce and bring to a boil, once boiling reduce heat to low. Grab your whole lime and slice it in half, squeeze the juice of both halves into the curry/coconut mixture and then just drop the squeezed out halves into the mixture (they will continue to add some nice flavor to the sauce.) Allow the curry to simmer on low heat for 10-15 minutes, stirring every 5 minutes or so.

Once the sauce has simmered, this is the time to taste for seasoning. Everyone’s tastes are different, I found that the 4 tbsp of curry paste was just the right amount of spice for me. Mr. Delish could have handled it hotter but I am a big baby and wouldn’t allow it. If you taste it and feel like it needs more curry, just stir some in and taste it again. If it needs more salt, add more fish sauce or just add some salt. The reason that you really need to taste the curry before you go any further is twofold. For one, pre-made curry pastes can vary greatly in flavor, salt and spice, therefore it would be silly of me to say 4 tbsp of ANY particular brand, would produce the exact same flavor. Secondly, everyone’s idea of spicy is different, therefore to make sure that you are happy with the flavor, you really need to taste and adjust.

Once you are happy with the flavor of the curry sauce, you can add in the pineapple,  red pepper and prawns. Cook for 4-5 minutes, until the prawns are pink and cooked through. At the last minute, add about half of the chopped cilantro and give the curry a good stir. Serve over the coconut scented rice and garnish with a sprinkle of the remaining cilantro, and some lime wedges on the side.


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