Monday, February 28, 2011

You have to post this recipe!

That's what Roy said after having his first helping of my baked salmon and stir fry vegetables. Hey, who am I to argue with a happy man? So, thank Roy for these recipes, and here they are:

Sunday Evening Salmon
Gave it this name simply because it is an easy recipe to make for a Sunday evening, and don’t want to make anything complicated.

2 lb side of salmon, skinless and bones removed
1 tsp Chinese 5 spice, divided in half
½ tsp sea salt, divided in half
6 Tbsp teriyaki sauce, divided in half
Preheat oven to 350F.  Spray a jelly roll pan with nonstick spray.
First side of salmon, sprinkle half Chinese 5 spice and sea salt over fish; pour 3 Tbsp of teriyaki sauce over fish and massage into flesh.  Flip over, repeat on other side.
Place fish onto jelly roll pan and bake for 20 minutes.
Makes 6 servings.
Possible side dishes:
Fried rice
Stir Fry vegetables in ginger-garlic sauce
Vegetable Ramen noodles

Ginger-Garlic Sauce for Stir Fry
1/3 cup vegetable stock
2 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 Tbsp honey
1 Tbsp ground ginger
2 Tbsp minced garlic
2 tsp corn starch dissolved in 4 Tbsp water
*optional: 1 tsp of Thai chili sauce, or ¼ tsp ground cayenne
In medium saucepan, on medium-high heat, add stock, fish sauce, vinegar and honey.   As mixture begins to bubble, reduce heat to low; whisk in ginger, garlic and corn starch liquid (and chili sauce or cayenne pepper if using).  Mixture will thicken in about 1 minute; remove from heat.
Makes sauce to coat 3 cups stir fry, or dressing for 4 side salads.

Salad dressing – let sauce cool down to warm before using.
Add to hot ingredients such as vegetables or combination of meat, poultry or seafood with vegetables.  After adding sauce, let food cook additional 5 minutes before serving.

Mary Cokenour
February 27, 2011

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