Poached Soy Salmon

Poached Soy-Ginger Salmon

I made this recipe, a while ago and improvised my way through it.  When I completed it, I looked for the recipe online.  I had never poached salmon before and wanted to be reassured, I was doing something acceptable.  The truth is, that at the point, it didn’t matter.  We had eaten the salmon and it was delicious.  It seems lighter when it is poached.  It picked up the soy flavor but lightly.  I think, I added a little honey, one teaspoon, but I am not positive.  I know, I would add it, if I made this again.  I like a little sweetness when I use soy.

2  salmon fillets

 ground black pepper

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon chopped onion
Season the top of salmon lightly with black pepper.

Fill a large saucepan with just enough water to cover the salmon fillets. Add the  onion, soy sauce and rice wine vinegar. Bring to a simmer over medium heat.
Place the salmon into the simmering broth and cook gently  10 minutes.
Remove the salmon from broth with a slotted spoon and serve.

Soy Broth with Noodles

Mark Bittman has become my secret friend or at least, his books and recipes have done that. I have not been disappointed with any recipe, I have made because, he allows so much freedom to make each recipe your own.

Soy Broth with Noodles

The Minimalist: From a Simple Base, Endless Possibilities (March 25, 2009)   adapted

1/3 cup soy sauce, more to taste

1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar

1 tablespoon rice wine vinegar, more to taste

A few drops dark sesame oil (optional) (I used.)

A squirt of sriracha or other sauce, or a dried red chili to taste (optional)

1 scallion, chopped

1 pound egg noodles

Bring a large pot of water to a boil and salt it.

In a smaller pot, bring 6 cups of water to a boil.  Reduce heat so that it simmers, steadily.

Add to the smaller pot, soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

Add egg noodles to large pot.  Cook according to package directions.

Taste broth and add more soy, salt, vinegar or heat as you like.

In the last three minutes, add scallions to broth.

Divide noodles into bowls and pour hot broth over all.

Yield: 4 servings.

Asian Chicken Stir Fry (with Mango)

I like to fall back on a stir fry when I run into a problem with my menu plans.  I usually can construct the meal with what I find, in the house, and it is an easy dish to make.   That is what I did, tonight.  I had a few cooked chicken cutlets in the refrigerator.  I had cooked them with pineapple chunks and juice so the cutlets were rather plain, perfect for a stir fry.  I also had a mango, I had to use up so I sliced it and threw it in with the chicken and pineapple.  I looked around and pulled out a large onion and red pepper and finally, I had half a bag of broccoli to add to the mix.  With the right seasonings, this was transformed to a state of deliciousness.

Asian Chicken Stir Fry

5 tablespoons soy sauce

2 tablespoons Mirin

1 teaspoon grated ginger 

1/4 teaspoon garlic powder

1 teaspoon sesame oil

2 cooked chicken cutlets 

1 mango, peeled and sliced

1 cup pineapple chunks in juice

1 cup Organic Vegetable broth

1/2 large red pepper, sliced

1 large onion, sliced

1 1/2 cups broccoli florets

8 ounces thin spaghetti (I used gluten-free)

Procedure

In a large skillet, mix soy sauce, sesame oil, garlic & Mirin.

Cook the onions, pepper and fruit in this liquid.

While this is cooking, follow directions on spaghetti package and cook spaghetti, drain and put aside.

After the onion mix is cooking for 5 minutes, add the chicken cut into strips and the pineapple.

Heat an additional 3 minutes and add vegetable broth.  When broth is heated, put broccoli and mango into pan.  Cook for 2 – 3 minutes, depending on how crisp you like your broccoli.  (I let mine cook too long.)  If you put the mango in earlier, it disappears into the rest of the ingredients, never to be seen again.

Fried Rice – My Way

I usually start making one rice dish and end up with fried rice.  My intentions are honorable.  For example, this was to be a Pecan Rice Rissoto with Apples.  Sounds good, even better than fried rice….? I think, it does.  I usually add some cranberries and have that winning combination of apples, cranberries and nuts.

As you can see, this has none of the above other than nuts and even the nuts are a different kind.  This does have peas, onions, cashews and carrots and most important egg.  This also is filled with flavor from the soy sauce.  I tasted it before dinner and then had a bowl filled with goodness.  I could not wait for dinner time.

Vegetable Fried Rice

Ingredients

  • 4 cups brown rice, cooked
  • 2 tablespoons sesame oil
  • 1 medium onions, diced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup cashews
  • soy sauce, to taste

Directions

  1. Heat oil in a large skillet, and sauté onion until translucent. Add cashews, carrots and peas. When carrots are almost tender, add cooked rice and seasonings.
  2. Pour into serving dish and serve.
Related articles

Chinese Noodles with Hot Peanut Sauce

Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull.  I jump right in to play and it is a lot less gory.  Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side.  Yum.

Chinese Noodles with Peanut Sauce (adapted)

Ingredients for Noodles:
1 pound package Chinese  noodles
2 tablespoons toasted sesame oil

Method:  Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.

Ingredients for Peanut Sauce:

1/2 cup smooth peanut butter

3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons  red wine vinegar
1/4 cup cold water
2 teaspoons hot chili sauce

Method:  In large bowl, combine peanut butter and oil, stirring constantly until smooth. Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili. Pour sauce on noodles, stir gently and taste for seasoning. Add more chili if preferred. Cover and refrigerate for at least an hour.

This is linked to Friday Food                   Sunday Supper Stumble                   Melt in Your Mouth Mondays               My Meatless Mondays 

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