Asian Rubbed Salmon

Seafood | February 28, 2017 | By

Having lived in Gothenburg, Sweden for a few years definitely had its advantages. The freshest seafood from Sweden’s west coast supplied the entire country! One of my favorites to prepare was (and still is) the Norwegian salmon. It’s fatty and rich with flavor! I cooked this salmon at least twice a week, experimenting with different recipes. Here’s one of my go-to recipes. It’s incredibly simple and incredibly good! You don’t have to use Norwegian salmon, any salmon will do. I just think a fattier salmon is best (don’t worry, it’s the “good” omega fat). If you shop at Whole Foods they always have the Norwegian salmon on hand. Just ask the fish monger!

Asian Rubbed Salmon
 
Author:
Serves: 4
Ingredients
  • 1 teaspoon ground coriander
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon honey powder or teaspoon honey
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • 2 tablespoons canola oil
  • Fresh thyme or cilantro for garnish
  • Lemon wedges for garnish
Instructions
  1. Combine all spices in a small glass bowl. Brush canola oil on both sides of fish. Generously sprinkle salmon with spice mixture on both sides of fish. Heat a large heavy skillet with 1 tablespoon of oil on medium high to high heat. Place fish skin side down in pan. Cook for 4 minutes until nicely seared. Turn fish over and cook another 2 to 3 minutes until fish is light pink. Garnish with herbs and lemon wedges on the side. Serve with rice if desired.
Notes
Honey powder can be found at specialty spice stores like Penzy's.

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Chicken Satay Skewers with Spicy Peanut Sauce

chicken satay skewers

Main, Poultry, Starters | February 21, 2017 | By

How many ways can you cook chicken? Stop hitting yourself over the head with a meat mallet because you’re stuck on the same old recipes! Find some wooden skewers and make this easy and fun-to-eat chicken dish! You can serve it as a starter, or make it a main course with steamed rice on the side. I’ve skewered it with both chicken cutlets or cut-up chicken breasts. Either will do. The chicken doesn’t take long to grill using an indoor grill pan or outdoor grill, so stay on top of it! If you have any leftovers, top a salad with this chicken — so tasty!

Chicken Satay Skewers with Spicy Peanut Sauce
 
Author:
Serves: 4
Ingredients
For the Marinade
  • 2 teaspoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sambal oelek
  • ½ teaspoon fresh lime juice
  • 1 tablespoon grated ginger
  • Handful chopped fresh cilantro
  • 1 pound skinless, boneless chicken tenders
  • 8 bamboo skewers soaked for 30 minutes
Spicy Peanut Dipping Sauce
  • 2 tablespoons light coconut milk
  • ¼ cup low sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon red chili flakes
  • 1 teaspoon crushed or grated garlic
  • ¼ cup creamy peanut butter
Instructions
  1. In medium sized bowl, combine fish sauce, soy sauce, brown sugar, sambal oelek, lime juice, ginger and cilantro. Whisk until thoroughly combined. Put marinade in large plastic baggie and add chicken tenders. Refrigerate for one hour. Remove chicken from marinade (discard) and thread each chicken tender onto a bamboo skewer.
  2. Heat a grill pan or grill on medium-high. Spray with cooking spray first so chicken doesn't stick. Grill chicken 2 to 3 minutes on each side until cooked through and light grill marks appear. Serve with dipping sauce.
To make dipping sauce
  1. Combine all ingredients into blender and blend until smooth and creamy.
Notes
Also good with rice on the side if serving as an entree.

Sambal oelek can be found at specialty Asian markets and select grocery stores.

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