Almond-Encrusted Ginger Honey Soy Salmon


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Hurricane Irene was approaching, and I wasn’t about to head out to the grocery store.  Luckily I found a large piece of salmon in the freezer to cook with.

This is a simple, quick recipe for when you are short on time.  It’s delicious and has a lot of flavor and can be served with any vegetable or starch you please.  In my case I had it with sauteed kale.  Salmon is a great source of healthy omega-3 fatty acids.

IMG 3314 300x225   Almond Encrusted Ginger Honey Soy Salmon

Almond-Encrusted Honey-Ginger-Soy Salmon with Sauteed Kale

Almond-encrusted ginger/honey/soy salmon

Ingredients:

  • 1 large salmon fillet or multiple small ones.  This was big enough for 2
  • 1 tsp honey
  • 5 tsp soy sauce
  • 2 tbsp minced fresh ginger
  • small handful of almond slivers, smashed into tiny pieces

Directions:

Defrost the salmon if frozen.

Combine honey, soy, and minced ginger in a small bowl.
Line a pan with aluminum foil and lightly spray it with oil.
Place salmon on the foil and brush generously with the honey/soy/ginger mixture, making sure that the ginger is distributed across the fish.

Smash your almond pieces (in a plastic baggie, using a beer bottle, or whatever works for you) and sprinkle them across the top of the fish.

IMG 3303 300x225   Almond Encrusted Ginger Honey Soy Salmon

Ginger-Honey-Soy Salmon before cooking

Broil salmon for 8-10 minutes, checking to make sure the almonds don’t burn.

Serve with sauteed kale or vegetable of choice.

September 12, 2011
Food, Recipe

 
 

Dinner Party: summer rolls, snails, smoked trout, shrimp, lamb loin chops and potatoes


Had a dinner party for 9 people last weekend. Fine wine and dine with some fine people in my life 🙂

I’ve never had endives before. They are bitter in its raw form. For pairing I chose basil and tomato, just to play it safe. Who doesn’t like a classic combination? And because I had a mixed crowd of meat eaters, seafood eaters and a muslim, I had to come up with a combination appetizers to please the crowd. Hence there were a plate of basil tomato smoked trout on endive and a plate of basil tomato pancetta on endive. Besides those, I also threw in some mini vietnamese summer rolls in there to ‘borrow time’ (cooking main courses!). Earlier on that day, I came across some cute little snails on sale at H mart. I had to try them and make the dinner a little exotic AND of course I had 4 newcomers to my dinner party…so I felt like shocking them with some snails!

Main courses of the night were Malaysian/Singaporean (even this Malaysian is confused about the originality of this dish lah) chilli shrimps or other Chinese/Hongkongese call it ketchup shrimps. The other main course served was Grand Marnier rack of lamb cooked to medium raw…medium, in my twist of my own ‘angry sauce’. I grew up eating lamb with a hint of orange and I think they make a great combination as you know how gamey lamb could get. Orange mellows the lamb-yness down a notch.

Some people missed dessert. Nothing particularly special…just some oranges (duh!) and red bean mochi ice cream.

 

 

May 2, 2011
Food

 
 

Homemade sushi


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Sushi! including rainbow rolls, lemon-topped rolls, avocado and salmon rolls, and spicy tuna rolls! (Gluten Free, Pescatarian)

wpid 2010 10 11 22 50 06 750   Homemade sushi

Sushi!

March 10, 2011
Food