Posts Tagged 'Asian'

Asian Salmon

This recipe looked so easy, I had to try it! Plus, I already had all the ingredients on-hand! Yay!

Just mix all the ingredients, minus the panko…

Place 2 salmon fillets on a baking sheet and put the panko on top of it. Pour the dressing and soak the panko with it. I can’t believe that the recipe only called for one fillet…I used two…it would have been bathing in salty liquid otherwise…

Bake it.

Voila!

I served it with Crunchy Noodle Salad, but please don’t! The  salmon was sooo salty even though I baked two salmon fillets! It would be best served with steamed jasmine rice and a steamed/sauteed veggie.

Eli’s Asian Salmon
Ina Garten, Barefoot Contessa
Episode IG0803H

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

Directions

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Crunchy Noodle Salad

This is a bit of a misnomer…the noodles in this recipe are not crunchy, rather the other veggie-related ingredients are the crunchy part!

Start by boiling half a pound of thin spaghetti in salted water. Try using a bigger pot and more water than I did! hehe

In a large bowl, layer the ingredients. I had dry parsley on hand, so I put that at the bottom…so it could recontitute with the moisture from the other ingredients. If you’re using fresh, put it at the top!

Next, the al dente thin spaghetti and the blanched sugar snap peas. If you’ve snapped off the ends and removed any strings, there will be water trapped inside the sugar snap peas, so be sure to drain them well!

While the spaghetti was cooking, I chopped the veggies: orange, red, and yellow bell peppers and scallions on the diagonal.

Throw those in too.

Grate the ginger on a small grater or microplane. You can just get the thin skin off with a spoon or the back of a knife (even a butter knife!)…no need to cut it away and waste the ginger.

I usually like to shake dressing and marinades in a jar or plastic container. It combines it much easier and faster than whisking…and washing whisks are a pain anyway…

Just before serving, toss the dressing with the noodle salad. Toss in the remaining sesame seeds and fresh parsley if you’re using it. I wouldn’t dump ALL the dressing in. Two-thirds was enough for me.

See? Just saucy enough!

Notes:

I followed Ina Garten’s (Barefoot Contessa) menu and served this with Eli’s Asian Salmon (next blog). BIG mistake because there was wyyy too much flavor going on. This noodle salad is best served with a simple grilled meat (maybe chicken, flank steak, or shrimp).

You can make the dressing and arrange the salad ahead of time, but don’t mix them together until you’re ready to eat! The dressing would surely make the noodles mushy!

Feel free to add any veggies you like or have on hand that you think would be tasty…green bell peppers, blanched snow peas, red onion, bean sprouts, blanched green beans (cut into 1-inch pieces), julienned carrots, etc.

Crunchy Noodle Salad
Ina Garten, Barefoot Contessa
Episode IG0803H

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Asian Coleslaw

I was heading to a potluck and decided I was way to busy to make anything complicated. I love this coleslaw because it’s fresh, crunchy, delicious and you can make it the day before (in fact, you must make it the day before).

First, crumble the ramen noodles in the bottom of the bowl. I used a vegetarian flavor. It’s best to crush it while it’s still in it’s package. Don’t pulverize it! Put the seasoning packets to the side.

Next, the broccoli slaw:

Then, the angel hair coleslaw OR you can spend 23 cents on a small head of cabbage and shred it yourself on a mandoline:

Green onions

Slivered almonds

Sunflower kernels

Get a plastic food storage container or a jar and place the oil, vinegar, sugar and both seasoning packets in there. You can change it up with some rice vinegar or sesame oil…

Shake it vigorously until the mixture is combined thoroughly.

Pour the dressing all over the coleslaw. Cover and chill overnight.

Mix just before serving!

Asian Coleslaw

2 pkgs. Ramen Noodles (any flavor)
1 bag Angel Hair Coleslaw Mix
1 Bag Broccoli Slaw Mix
1 bunch green onions
1 cup sunflower kernels
1 cup slivered almonds
3/4 cup oil
1/2 cup sugar
1/3 cup vinegar

Crumble uncooked ramen noodles in the bottom of the bowl. Put both bags of slaw on top. Then the green onions and nuts. Mix the 2 seasoning packets from ramen noodles with oil, vinegar & sugar. Shake in a jar or whisk together in a bowl. Pour the dressing on top. Resist the urge to mix. Cover with plastic wrap and refrigerate overnight. Stir just prior to serving.

I recommend making this in a large, low and wide bowl instead of a deep bowl so that the dressing has a chance to make contact with all of the ingredients instead of sitting at the bottom.