Monday, July 16, 2018

Honey Sriracha Salmon - Just enough of everything...

Honey Sriracha Salmon

Prep time: 1 hr. 10 min.+
Cook time: ~15 min.
Total time: 1 hr. 25 min.+
Serves: 4
Sweet and Spicy Honey Sriracha Salmon. A super easy and healthy dinner. Serve with rice and veggies to make it a meal!

4 Salmon filets, skin on
1 Garlic clove, minced
3 Tbsp. low sodium soy sauce
2 Tbsp. honey
2 Tbsp. Sriracha
3 Tbsp. water/beer
½ Tbsp. Sesame Oil
½ Tbsp. olive oil, for pan fry method

In a large Ziploc bag add garlic, soy sauce, honey, Sriracha and water/beer. Close and shake to combine.
Add in the salmon and place in the refrigerator. Let sit for at least 2 hours.
Take salmon out of the marinade and discard the marinade.
Cook salmon following either the oven method or pan fried method below.
Oven Method
Preheat oven to 425 degrees.
Spray a baking pan with cooking spray or layer with parchment paper.
Place salmon on the prepared pan.
Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
When the salmon is cool enough to handle peel off the skin.
Serve immediately with a sprinkle of green onions and sesame seeds for garnish.
Pan Fry Method
Add olive oil to a large skillet.
When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
Take off of the heat. When the salmon is cool enough to handle peel off the skin.
Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Grill Method
Heat Grill to 350 F, clean and oil so fish doesn’t stick.  Place fish skin-side down and cook for ~4 min.  Turn with a spatula and cook the other side ~3min. or until flesh is slightly opaque.

Friday, July 6, 2018

Spaghetti Squash Primavera

Spaghetti Squash Primavera...not exactly a catchy name, but it is tasty...

Serves 4

2 Spaghetti squash, medium size
Olive Oil
1/2 Onion, diced
2 cloves garlic, diced
1/2 Red Pepper, diced
8 oz container button mushrooms, sliced thin
1/4 cup white wine
1 1/2 cups grape tomatoes, cut in half
1/2 cup broccoli, cut into small florets
1/2 cup cauliflower, cut into small florets
1/2 cup green beans, cut into 1" pieces
1/2 cup zucchini, sliced and cut into quarters
(You can use whatever veggie you would like)
1 cup favorite spaghetti sauce
8 oz fresh Mozzarella, sliced in 1/4" slices

Fill a large pasta pot 3/4 of the way with water and bring to a boil.
Cut squash in half lengthwise and scrape out seeds and any loose debris.
Add squash to water and boil for about 30 minutes until flesh is soft. Let cool.  Scrape flesh out with a fork, making spaghetti like strings.  Set aside

Easy Hollandaise Sauce

Lauren and Austin were in town last week while on leave and one of the mornings they stayed with us they requested Eggs Benedict - although I had never made it before, of course I said yes...thank God for the internet and a ton of other 'home chefs'!  I found a couple of recipes that sounded easy and after a little tweaking came up with the following (based on Julia Child's recipe in Mastering the Art of French Cooking)...

Prep time: 10 minutes
Yield: Makes about 1 cup of sauce, good for about 4-6 servings.

3 egg yolks
2 Tbsp. lemon juice (about 1/2 lemon)
½ tsp. salt
1/8 tsp. cayenne or freshly ground black pepper (optional)
½ cup unsalted butter (if using salted butter, skip the added salt)
Finely cut chives for garnish 

1. Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

2. Add the egg yolks, 1 ½ Tbsp. lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.  The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.  Continue to blend for another couple seconds after the butter is all incorporated.

4. Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.
5. Garnish with fresh chives.

* If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
* Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
* Can be refrigerated for up to a week.  To reheat, use the stovetop on low and stir while heating.  BE CAREFUL not to use to high of heat as it can ‘break’ the sauce.

I used some of the leftover sauce (reheated) over grilled salmon and some steamed veggies - WOW!  This sauce is a keeper.