Saturday, March 17, 2018

Saturday Recipe

I posted this recipe last year. Then, having posted the recipe yesterday with Thai Sweet Chili, not having the ingredients in house, I mixed some raw honey with some Tabasco and vinegar as below plus the sesame oil and added it to the parcel of fish. It worked very well and we both enjoyed it.

Ginger Sesame Salmon

"Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on 
fresh spinach leaves."

4 thin onion slices, separated into rings
2 sheets (12x18-inches each) Reynolds Wrap(R) Non-Stick Foil
2 medium carrots, cut into julienne strips or shredded
4 (4 ounce) salmon fillets, thawed
2 tsp grated fresh ginger
2 Tbs seasoned rice vinegar
1 tsp sesame oil
Salt and pepper to taste
Fresh spinach leaves

1. Preheat oven to 450°F or grill to medium-high.

2. Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap(R) Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.

3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

4. Bake 16 to 20 minutes on a cookie sheet in oven.

5. OR grill 14 to 16 minutes in covered grill.

6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Source: Reynolds Kitchens

Have a great weekend

Friday, March 16, 2018

Aches and Pains, Bowling,

Not a great day for me, spent a lot of time standing in the kitchen and that is not the best thing in the world for my back and/or legs. However, we did end up with Tomato Soup in the freezer and  Moroccan Stuffed Peppers for supper with some left for the weekend. It is a favourite recipe of ours and not really difficult to do.

Being unable to bowl yesterday, we ended up playing 3 games today. There were still a lot of kids but most of them were downstairs because there is a league playing upstairs. I was quite chuffed with the way I bowled (in case you wonder, I had taken some Tylenol 3 for a little relief). One of the guys from the league said I had a wicked ball. I agreed and said it was so wicked it didn't go where I wanted it to. Matt did not have a good day, he is still very much one of the walking wounded. One bowling friend asked me how I was, I complained about my back and she said hers had been playing her up all week. Maybe it's the weather.

Tomorrow Matt has to go for an assessment to see if he can get his driving license back. They took it away after he went into the hospital the second time in December when he was totally confused and maybe having a panic attack or something. We'll see.

I like the look of  this recipe but was not sure about obtaining Thai Sweet Chili Sauce so I found a recipe. which seems pretty easy to use.

Broiled Salmon with Thai Sweet Chili Glaze

1-1/2 lbs (or four 6-ounce pieces) salmon, skin on or off
6 Tbs Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 Tbs soy sauce (use gluten-free if needed)
1 Tbs peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced

1. Set the oven rack 5-6 inches from the top and preheat the broiler.

2. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.

3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

Servings: 4

Author: Jennifer Segal
Source: Bon App├ętit

Have a great day and a great weekend.