Ah, summer thunderstorms…. or a flash storm if you are in my area…
So you're stuck inside without the grill again because of another flash thunderstorm, thats ok. I've got something up my sleeves for this. :)
This menu set is super light and also rather healthy. It gives you Omega-3's and is packed with flavor. I stumbled upon this when I was looking at my grandmother's old recipe book (it was in Japanese) and was sooooo simple, I over looked it for the longest time but it since I have tired the recipe, it has easily become one of my quickest and tastiest throw togethers.
Sesame Salmon
4 Salmon Fillets (3-4 oz each)
1 Tsp Salt
1 Tsp Pepper
1 Tsp 5 Spice Powder
1 Tbsp Mirin (Japanese Cooking Wine)
¼ Cup Sake
1 Tbsp Soy Sauce
1 Tsp Sugar
1 Tbsp Sesame Oil
1 Tbsp Cornstarch
1 Tbsp Cornstarch with ½ Cup of water (this is called a Slurry)
4 Pinches of Sesame Seeds
In a bowl place the salmon, salt, pepper, mirin, cornstarch, 5 spice powder, sugar, soy sauce, and a splash of sake and let it sit in a bowl for about 20 mins to marinate. Then in a heated skillet, wok, pan, whatever you have (just make sure it is properly oiled up) and place the salmon into it and let it sizzle away for about 4 mins on one side, then flip it over. Let it cook for about 4 more minutes before adding in the sake. Let the alcohol cook out and then cook the salmon covered for about 2 more minutes and test to see if it is done. If it is add in the slurry mixture AFTER you have taken out the salmon fillets. Sprinkle on some sesame seeds and eat up!
Summer Vegetables in Sake Demi-Glaze
2 Zucchinis (Sliced into ½" disks)
1 Yellow Squash (Sliced into ½" disks)
1 Cucumber (Sliced into ½" disks)
1 Medium Onion (Sliced into ½ inch ribbons)
(Feel free to add any other vegetables to this)
½ lb FRESH FRESH FRESH Shiitake Mushrooms
1 Tsp Mushroom or Chicken stock powder
1 Tbsp Soy Sauce
3 Tbsp Sake
1 Tsp Sugar
In a VERY hot pan (wok works best) with enough oil to cover the bottom and sides, throw in all of the vegetables and let them sautee for about 3-4 minutes. Then add about ½ cup of water and throw in the rest of the ingredients and cook until done. THATS IT! Just serve it up with the salmon ontop for a wonderful presentation.
The slightly sweet flavors from the salmon compliment the more savory vegetables perfectly AND it will leave you feeling full but not bursting at the seams.
Enjoy!
-Sorian
So you're stuck inside without the grill again because of another flash thunderstorm, thats ok. I've got something up my sleeves for this. :)
This menu set is super light and also rather healthy. It gives you Omega-3's and is packed with flavor. I stumbled upon this when I was looking at my grandmother's old recipe book (it was in Japanese) and was sooooo simple, I over looked it for the longest time but it since I have tired the recipe, it has easily become one of my quickest and tastiest throw togethers.
Sesame Salmon
4 Salmon Fillets (3-4 oz each)
1 Tsp Salt
1 Tsp Pepper
1 Tsp 5 Spice Powder
1 Tbsp Mirin (Japanese Cooking Wine)
¼ Cup Sake
1 Tbsp Soy Sauce
1 Tsp Sugar
1 Tbsp Sesame Oil
1 Tbsp Cornstarch
1 Tbsp Cornstarch with ½ Cup of water (this is called a Slurry)
4 Pinches of Sesame Seeds
In a bowl place the salmon, salt, pepper, mirin, cornstarch, 5 spice powder, sugar, soy sauce, and a splash of sake and let it sit in a bowl for about 20 mins to marinate. Then in a heated skillet, wok, pan, whatever you have (just make sure it is properly oiled up) and place the salmon into it and let it sizzle away for about 4 mins on one side, then flip it over. Let it cook for about 4 more minutes before adding in the sake. Let the alcohol cook out and then cook the salmon covered for about 2 more minutes and test to see if it is done. If it is add in the slurry mixture AFTER you have taken out the salmon fillets. Sprinkle on some sesame seeds and eat up!
Summer Vegetables in Sake Demi-Glaze
2 Zucchinis (Sliced into ½" disks)
1 Yellow Squash (Sliced into ½" disks)
1 Cucumber (Sliced into ½" disks)
1 Medium Onion (Sliced into ½ inch ribbons)
(Feel free to add any other vegetables to this)
½ lb FRESH FRESH FRESH Shiitake Mushrooms
1 Tsp Mushroom or Chicken stock powder
1 Tbsp Soy Sauce
3 Tbsp Sake
1 Tsp Sugar
In a VERY hot pan (wok works best) with enough oil to cover the bottom and sides, throw in all of the vegetables and let them sautee for about 3-4 minutes. Then add about ½ cup of water and throw in the rest of the ingredients and cook until done. THATS IT! Just serve it up with the salmon ontop for a wonderful presentation.
The slightly sweet flavors from the salmon compliment the more savory vegetables perfectly AND it will leave you feeling full but not bursting at the seams.
Enjoy!
-Sorian
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