This dish is great to prepare for a party dish, for an evening dinner, or just as a side for a salad dish. Simple, elegant and very tasty!
Prep Time : 20min
Cook Time : 8-10 min
Ready Time : 30
Servings : 12 skewers ( 6 servings)
1 Lb Salmon with(clean, pull out any pin bones, trim the fat and skin the fish using the filleting knife or can ask the fish department at your local store to prepare for you).
3 tbsp Shoyu ( Japanese soy sauce)
1 1/2 tbsp sugar
1 tsp Rice Wine Vinegar
3 tbsp Sake ( if not use Vodka)
For the Ginger Soy Dressing:
1 1/2 tbsp fresh ginger ( peeled and minced)
2 1/2 tbsp chives ( or scallions fine part/ finely sliced)
2 tbsp lime juice
7 tbsp shoyu ( Japanese soy sauce)
12 wooden skewers presoaked in cold water
Cut salmon into 48- 1 inch cubes.
For the marinade, place soy sauce, sugar, sake, vinegar in a small pan and boil over medium heat. Simmer for 10 minutes until the syrup is thick and cool.
For the ginger soy dressing, mix ginger ( that has been finely chopped), chives ( minced), lime juice, soy sauce together and let it stand in room temperature to allow the flavors to blend.
Mix the marinade that has cooled with the salmon in a deep dish for at least 15 minutes.
Place the salmon cubes on the skewers 4 piece at a time and broil in medium heat for 4 minute each side or until golden color.
Place them on a serving dish and serve with rice or grilled vegetables Japanese style. Place the ginger dressing on the side of the serving plate, and use it for the salmon as dipping sauce.
This salad is a true variety of greens and flavored with the great taste of Pear slices that are toasted with dash of sugar. It is a great salad for luncheons and it can be served with grilled chicken, grilled beef or even smoked salmon. We will need the following items for our salad!
Prep Time : 20min
Cook Time : 5-6min
Ready Time :25 min
Servings : serves 4-6
8 cups of mixed salad greens (pre-washed)
1/4 cup Red Onion ( round thin slices)
2 tbsp Pecans ( roasted and in small pieces)
1/2 cup Strawberries ( washed and sliced)
1 tbsp Boursin Cheese ( or goat cheese)
Pepper ( fresh ground pepper)
2 cups Pears ( peeled, cored and small slices)
1 1/2 tbsp Sugar
2 tsp lemon Juice
1 tbsp olive oil
1/2 cup sugar
1/4 cup honey
2/3 cup white wine vinegar
3 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tsp mustard
We are first going to prepare pear slices for our salad. This will give us time for cooling our pears before we mix it in with the greens. Peeling and coring the 2 pears will be our first step. After peeling the pears halve them lengthwise. Scoop out the core and take out the seeds. Slice the pear into small strips and pour 2 tsp of lemon juice over the pear slices to prevent browning. Place the slices into a small frying pan by adding 1 tbsp olive oil and 1 1/2tbsp sugar mix well over reduced heat.
Simmer for 15 minutes or until it is golden color in the frying pan. Remove pears from the pan and place them to a small plate to cool before we use it for our salad.
Place 8 cups of mixed salad greens into a large bowl. Add sliced red onions, chopped pecans, sliced strawberries.
For our dressing combine sugar, honey, white wine vinegar, apple cider vinegar, Worcestershire sauce, olive oil, mustard together and mix until well blended.
Add dressing into the salad mixture and toss well. Add the pears and , and Boursin cheese ( or goat cheese is fine too) on top. Finally sprinkle with salt and ground pepper.
We can serve this salad with smoked salmon, grilled chicken or grilled meat. I have used this time smoked salmon on the side and placed on top some capers to decorate.
This rice recipe is a great side dish for many recipes. My mother use to cook this rice a lot for me and the smell of white rice combined with vermicelli that has been sauted in golden color, creates a unique taste in this traditional Turkish rice dish.
Prep Time : 15 min
Cook Time : 20-25 min ( low heat on the stove)
Ready Time : 45min
Servings : 6 servings
2 cups Rice
1/2 cup Vermicelli
3 1/2 cup of Water ( or Chicken Stock)
1 Tsp Salt
1/4 stick Butter
1 tbsp olive oil ( use it for sauteing the vermicelli)
Place 1 tbsp olive oil on a pan that has lid on medium heat. After the the olive oil is hot pour the 1/2 cup vermicelli on the pan.
with a wooden spoon stirring constantly until the vermicelli reaches a golden color ( do not burn!)
Add the 2 cup washed rice into the pan and stir for few minutes and add the 3 1/2 cup of chicken stock ( if not just water) into the rice mixture.
Add the salt and stirring few times. After place the lid of the pan and simmer on very low heat for 20 minutes.
After 20 minutes cooking, turn off the heat and place a paper towel between the saucepan and the lid to absorb the access moisture on the rice to avoid moisture build up.
Let stand for 10 minutes and serve with your favorite dish!