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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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Fast & Easy Dinner: Teriyaki Salmon

partysugar — Fri, 27 Jun 2008 10:30:37 -0700

If you aren't familiar with cooking with Asian flavors or fish, experiment with this simple recipe. The classic Teriyaki flavors are mild and crowd pleasing. There's no need to head to a specialty store for hard-to-find ingredients, the components are common pantry staples. Sliced salmon fillets are coated with a mixture of soy, fresh ginger, and wasabi before being placed under a broiler. This dish comes together in minutes, making it ideal for the end of the week. To learn how it's done, read more.

Teriyaki Salmon
From Real Simple magazine

Ingredients

3/4 pound salmon fillet
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup mirin (rice wine) or dry sherry
1 teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1 teaspoon wasabi
cooked rice for serving

Directions

Cut the salmon crosswise into 1-inch strips.
Combine the remaining ingredients in a bowl.
Heat broiler. Arrange the salmon skin-side down in a broiling pan and brush with the sauce.
Cook 2 minutes and brush again. Repeat until the salmon is just flaky, about 10 minutes total, serve with rice and leftover sauce.

Serves 2.

NUTRITION PER SERVING: CALORIES 482(0% from fat); FAT 21g (sat 4g); CHOLESTEROL 107mg; CALCIUM 40mg; CARBOHYDRATE 24g; SODIUM 1113mg; PROTEIN 40mg; FIBER 1g; IRON 1mg

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Fast & Easy Dinner: Wasabi and Panko-Crusted Pork With Gingered Soy Sauce

partysugar — Tue, 16 Oct 2007 06:00:28 -0700

Just because it's a weekday doesn't mean that you should cook a boring, lackluster meal. Sophisticated dishes packed with layers of flavor don't have to take forever to make. For example, tonight's meal, with its glamorously long name and chic Japanese ingredients, sounds like it's complicated to prepare. However, it's quick and simple to put together because it uses familiar cooking techniques. It's also a great way to introduce new tastes to your family. Get the recipe for this crispy pork with spicy sauce when you read more

Wasabi Panko-Crusted Pork With Gingered Soy Sauce
From Cooking Light magazine

2/3 cup panko (Japanese style breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Make a pot of white rice. Meanwhile, place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly.
Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions.
Spoon sauce over pork and serve with rice.

Serves 4.

Nutritional Information: CALORIES 215(28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); PROTEIN 24.5g; CHOLESTEROL 65mg; CALCIUM 15mg; SODIUM 454mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 10.8g

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Sunday BBQ: Grilled Tuna with Mixed Greens and Fruit

YumSugar — Sun, 19 Aug 2007 05:21:41 -0700

As a sushi enthusiast, I generally like my tuna raw. However, sometimes a nice lightly seared tuna steak really hits the spot. On a warm summer night a flavorful marinated piece of tuna, resting on top of a bed of mixed greens with fruit, can do you no wrong. This particular recipe contains a vinaigrette with a long list of ingredients, however you can easily substitute it with a tasty store-bought one instead. To get things started, just read more

Grilled Tuna Served on WIld Greens with a Sun Dried Cherry Vinaigrette
From Kitchen Connaisseur
Image Source

Sun Dried Cherry Vinaigrette
1/2 cup sun dried cherry sauce
1/4 cup raspberry wine vinegar
2 tbsp brown sugar
1 tbsp freshly squeezed lime juice
2 tsp wasabi paste*
2 tbsp onion - diced
2 cloves fresh garlic - minced
2 tsp fresh ginger - minced
freshly ground pepper and salt to taste
3/4 cup basil flavored walnut oil

*If you can't find wasabi use 1/4 tsp dry mustard powder.

To prepare the dressing place the Kitchen Connaisseur Sun Dried Cherry Sauce, Kitchen Connaisseur Raspberry Wine Vinegar, Brown sugar, Freshly squeezed lime juice, Wasabi*, Onion, Fresh ginger and Fresh garlic in a blender and mix on moderate speed for 1 minute.
Add the walnut oil in a slow steady stream. The vinaigrette should thicken nicely.
Cover and refrigerate.

Wild Greens
6 cups mixed greens - washed
2 nectarines - cut in wedges
3/4 cup blueberries - washed

Place the wild greens and fruit in a bowl. Toss together.

Grilled Tuna
6 tuna steaks or fillets (5-6 oz each)
1/3 cup roasted garlic olive oil
2 tsp soy sauce
2 cloves garlic - minced
1 tsp ginger - minced

Quickly wash the tuna under cold running water. Pat it dry with a paper towel.
Mix the olive oil, soy sauce, garlic and ginger together.
Marinate the tuna in the mixture for no longer than 10-15 minutes on each side.
On a hot grill or in an oiled and heated saute pan, cook the fillets for 1 to 2 minutes on each side.

Putting it All Together

To prepare the dish, toss the vinaigrette with the wild greens.
Portion the salad on dinner plates and top with the grilled Tuna.
Garnish with lemon, lime and additional wasabi.
Serve immediately.

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Yummy Link: Mini-Potatoes with Wasabi-Cream & Caviar

YumSugar — Tue, 01 May 2007 10:43:58 -0700

Who would have thought that little potatoes could look so glamorous? These delicious mini-potatoes are topped with wasabi-cream and caviar and I cannot wait to make these for a party someday. - Nami-Nami

'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese

YumSugar — Wed, 11 Mar 2009 14:00:12 -0700

I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime. My only complaint was that the wasabi - which I love - was too subtle. Next time, I'd mix in more, and if you like the tingly mustard, I suggest you do the same. To get the easy recipe, read more.

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese
Modified From Dave Lieberman

Ingredients

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
8 slices German-style rye bread
1 ripe Hass avocado
1/2 lemon
8 ounces smoked salmon, thinly sliced

Directions

Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese and stir with a rubber spatula until well combined.

Place all bread slices on work surface. Spread each slice with a thin, even layer of the cream cheese.

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh from one half. Slice the each half into 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
Cover each bread slice with a single layer of salmon, followed by a layer of avocado slices.

Top each sandwich with remaining slice of bread.

Makes 4 sandwiches.

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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

Make Your Own: Ketchup and Mustard

YumSugar — Thu, 02 Jul 2009 14:30:29 -0700

With Fourth of July right around the corner and the plethora of red, white, and blue foods, it dawned on me I wanted to try and make my own condiments for the holiday. Essential to slather on burgers and hot dogs, ketchup and mustard are surprisingly simple to make. Both require very little time in the kitchen, but the mustard seeds need two days to soak in vinegar and water.

The exceptional and robust flavor of homemade condiments is incomparable to those brought at the store. I made two different mustards - one made from yellow mustard seeds and the other from black mustard seeds. The yellow mustard is mild, whereas the black is spicy with a wasabi-like taste. The ketchup has a smoky depth thanks to a combination of chili powder, paprika, cinnamon, and allspice. Although I followed the recipes exactly, you could alter the amount of spices to suit your taste buds. To add extra pizazz to your Fourth with homemade ketchup and mustard, keep reading.

Happy Hour: Modmix Organic Cocktail Mixers

partysugar — Fri, 23 Jan 2009 16:00:00 -0800

Move over Stirrings, there's a new cocktail mixer on the market and it's made with 100 percent organic fruit juice. Meet Modmix ($9.99), the mixer for the luxury spirit. I was lucky enough to speak with one of the founders, Tricia McCracken, at the Fancy Foods Show. She explained that the mixers pair well with all types of liquor, including bubbly. For a non-alcoholic drink, she suggests diluting the mixer with sparkling water. Modmix comes in six flavors: citrus margarita, French martini, lavender lemon drop, mojito, pomegranate cosmopolitan, and wasabi bloody Mary. Unlike most mixers, Modmix is neither too artificial or too sweet - they taste surprisingly like fresh juice. I loved the French martini, a subtle blend of pineapple juice with a vibrant raspberry color, and the wasabi bloody Mary, a thick tomato juice that packs a spicy punch. The best thing about Modmix is that they have a very pure, intense, authentic fruit flavor. Have you tried Modmix? Did you think it was a step above other cocktail mixers?

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