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Fast & Easy Dinner: Crunchy Wasabi Salmon

YumSugar — Tue, 23 Dec 2008 06:45:16 -0800

Spicy wasabi peas can kick up your party-food spread, and this popular snack can do the same for a thick piece of salmon. The sinus-clearing punch of horseradish mellows out when the peas are ground up and used as a coating on roasted fish. Zest of lime and shredded cabbage make for a pretty plate, while another pea - sugar snap - offers even more crunch with a touch of sweetness.

I've made this dish several times, and it's always far more satisfying than it is a challenge. See how simple it is to make when you read more.

Crunchy Wasabi Salmon With Lime
From Bon Appétit

Ingredients

3/4 cup wasabi peas (about 3 ounces)
4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
1 tablespoon finely grated lime peel
2 tablespoons olive oil, divided
6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Lime wedges

Directions

Preheat oven to 400°F.
Blend wasabi peas in processor until ground but with some coarsely crushed pieces.
Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil.
Roast salmon just until opaque in center, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

Serves 4.

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Ming's Tips For Hosting - and Enjoying! - Your Own Party

YumSugar — Thu, 24 Sep 2009 09:00:58 -0700

Last week, I caught up with East-West cooking authority Ming Tsai. He hosted an event at Macy's to encourage home cooks to get involved in their Come Together campaign, a fundraising effort that aims to feed 10 million people suffering from hunger. The concept: host a dinner party, but in lieu of accepting gifts, ask guests to make a donation.

Chef Ming is a huge supporter of the idea. "Not every corporation's doing this, especially during these economic times," he says. In addition to dishing on his pantry essentials, he also shared tips on throwing a worry-free dinner party at your place. Want to stress less at your own soirées? Then keep reading.

Sir Mix a Lot

partysugar — Mon, 17 Aug 2009 10:15:59 -0700

My younger sister is one of those people who absolutely adores breakfast foods – she finds herself eating them all day long. So I was shocked when she said she was swearing off one of her a.m. staples: granola. Always health-conscious, she discovered how high in fat and calories a serving could be. I suggested she try the granola from MixMyGranola, a website that allows you to customize the fixings in your granola and check the fat and calorie content of each serving before ordering. Find out how it works after the jump

Reader's Recipe: Sesame-seared Tuna with Coconut Rice

YumSugar — Tue, 27 Feb 2007 14:57:09 -0800

There are a few dishes out there that, no matter how full I am, I can always seem to find room for more. One of these dishes is tuna, just about any kind of tuna. Be it raw, seared, baked, or grilled, as long as it's tuna I love it. So when I saw that reader WhiplashGirlchild posted a recipe for Sesame-seared tuna with coconut rice I knew it was going to be a winner. To check out the recipe for this and a snow pea salad too, read more

Recipe submitted by reader WhiplashGirlchild

Last night, the boyfriend and I met friends at Jones, my favorite restaurant in Philly.

I ordered one of my favorite dishes there last night, the sesame-seared tuna with coconut rice, snow pea salad and wasabi-sweet soy sauce. They won't share the recipe with me, but I went online and found some very similar recipes. It sounds pretty easy, and I assure you, it's delicious!

TUNA

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

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RICE

Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal.

2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.

Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

Stir in coconut milk, water, cinnamon, and salt and bring to a boil.

Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

Makes 8 side-dish servings.

Source

SNOW PEA SALAD

1 pound snow peas, trimmed
1/4 cup sesame seeds, toasted
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon mirin or dry sherry
2 teaspoons white vinegar
2 teaspoons sugar
a few gratings of fresh ginger

Steam the snow peas for NO MORE than 1 minute; then rinse them quickly under cold water and drain them well. Your goal here is to have them seem raw without being obnoxiously so. T

oss the drained snow peas with the toasted sesame seeds.

In a medium bowl, combine the other ingredients and toss the snow peas with them. Let the salad sit for at least 30 minutes before serving at room temperature.

Can also chill for a few hours and serve it cold.

Serves 4-6

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