2 large cucumbers
3 Tbsp. rice-wine vinegar
1/2 cup chopped fresh dill
1 tsp. salt
4 (5 oz.) salmon fillets, skin removed
1/4 tsp. freshly ground black pepper
Heat a grill or grill pan until very hot. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.
Place salmon on a tray, sprinkle with remaining 1/4 teaspoon salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.
1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
6 Tbsp. olive oil, divided
Coarse salt and pepper
4 skinless salmon fillets (4 to 6 ounces each)
1 tsp. lemon zest plus 2 Tbsp. juice
1/4 cup fresh dill, chopped
1 tsp. Dijon mustard
Preheat oven to 450 F. On a rimmed baking sheet, toss kale and cabbage with 2 Tbsp. oil and spread in an even layer. Season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about 2 lemons)
2 Tbsp. chopped fresh oregano
1/4 tsp. salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
Fish: 2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 tsp. paprika
2 garlic cloves, minced
4 (8-oz) skinless halibut fillets
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
To prepare salsa, combine first 9 incredients; toss gently. Let stand 30 minutes before serving.
Prepare grill to medium-high heat.
To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.
Makes 4 servings (serving size: 1 fillet and about 2/3 cup salsa).
1/3 cup of Dijon mustard
1 tablespoon of canola oil
1 tablespoon of dill weed
4 tablespoons of packed brown sugar
1 ½ pounds of new potatoes, cut into ¼ inch slices
1 pound of salmon fillet
1 small bunch of mustard or spinach greens, stems removed, roughly chopped
Preheat the oven to 350. Mix the mustard, oil, dill, and brown sugar in a small bowl to form mustard sauce. Placed sliced potatoes in a large bowl and drizzle with ¼ cup of the mustard sauce. Toss until evenly coated. Arrange potatoes in a single layer in a 9 x 13 inch baking pan sprayed with cooking oil. Bake 35 minutes.
Remove pan from oven and push potatoes to one side of pan. Place salmon fillet in center of the pan and top with 1 tablespoon of the mustard sauce. Bake, uncovered, until salmon is just cooked through and potatoes are golden and tender, about 20-25 minutes.
While the salmon bakes, place greens in a large non-stick skillet. Toss with 2 tablespoons of mustard sauce and sauté over medium high heat until greens are wilted, about 4-5 minutes. Divide the greens among plates, and top with baked salmon and potatoes. Top with remaining sauce.
Makes 4 servings
¾ cup soy sauce
3½ Tbsp. Chinese rice wine or sake
3½ Tbsp. Chinese black vinegar or Worcestershire sauce
3 Tbsp. finely chopped scallions
2 Tbsp. finely chopped ginger
2 Tbsp. finely chopped garlic
2 Tbsp. sugar
1 tsp. hot chili paste (optional)
In a bowl, combine the soy sauce, rice wine or sake, black vinegar or Worcestershire sauce, scallions, ginger, garlic, sugar, and chili paste, if using. Set the mixture aside (it will keep, refrigerated, for up to 1 week.)
Hot Pot: ½ lb. medium shrimp, peeled
½ lb. scallops
1 lb. firm-fleshed white fish fillets, such as haddock or halibut, cut into 1-inch pieces
½ cup Chinese rice wine or sake
1-inch piece fresh ginger, chopped
1½ tsp. toasted sesame oil
1 tsp. corn oil
4 cloves garlic, lightly smashed
1 small Napa cabbage, cut into 2-inch squares, stem and tender leaf sections separated
5 cups chicken broth
salt, to taste
½ lb. flat Chinese wheat noodles or other flat noodles, cooked in boiling water for 2 minutes or until tender
2 Tbsp. finely chopped scallion greens
In three serving bowls, place the shrimp, scallops, and fish; set aside.
In a small bowl, whisk together ¼ cup of the rice wine or sake and the ginger and sesame oil. Divide the marinade among the three bowls of seafood. Toss each and refrigerate.
Place a large flameproof casserole over high heat. Add the corn oil and heat for 30 seconds or until it is almost smoking. Add the garlic and cabbage stems and stir-fry for 1 minute or until the cabbage is slightly limp. Add the remaining ¼ cup rice wine, toss the cabbage lightly, and cover the pan. Cook for 1½ minutes.
Add the cabbage leaves and the chicken broth to the casserole. Bring to a boil, lower the heat, and simmer for 30 minutes. Add a generous pinch of salt.
Remove the pot and set it on a burner at the table. Bring the 3 bowls of seafood to the table. Have the guests skewer the seafood and hold it in the simmering broth until it is cooked through.
Divide the cooked noodles among six soup bowls. Spoon the soup and cabbage over the noodles and top with the seafood. Sprinkle with scallions and serve with Mongolian sauce.
A recipe that takes only 2 minutes to prepare and 4 to cook and turns out elegantly should be included in every cook's repertoire.
This is a terrific dish.
Serve it with lemon wedges and boiled potatoes tossed with parsley.
1 lb. large sea scallops
salt and pepper, to taste
3 Tbsp. butter
2 Tbsp. capers
Some scallops have a tough tendon attached to one side. Peel the tendons off and discard them. Sprinkle the scallops with pepper.
In a large nonstick skillet, heat 1 tablespoon of the butter over medium heat until it foams. Add the scallops and cook, turning them, for 2 minutes per side or until lightly browned.
Add the capers and cook for 30 seconds more. Swirl in the remaining 2 tablespoons of butter. Remove the pan from the heat.
Sprinkle with salt and pepper and serve at once, spooning the caper butter over the scallops.
1 (6-ounce) package sliced portabella mushrooms
2 tablespoons butter
½ cup frozen diced onions
1 teaspoon roasted garlic
¼ cup flour
1 teaspoon seasoned salt
Large zip-top bag
1 pound fresh tuna nuggets
½ cup Marsala wine
1 tablespoon soy sauce
Preheat large sauté pan on medium-high for 2-3 minutes.
Place mushrooms in colander and wash. Set aside.
Place butter in pan and swirl to coat. Add onions and garlic. Sauté 2 minutes, stirring occasionally.
Add mushrooms; stir, cover and sauté 3 minutes, stirring occasionally.
Place flour and seasoned salt in zip-top bag and shake to mix. Using tongs, add tuna; seal tightly and shake to coat.
Move mushroom mixture to edge of sauté pan and add tuna to center. (Discard any leftover flour mixture.) Cover and sauté 5 minutes, turning tuna occasionally.
Add wine and soy sauce. Gently stir ingredients together, reduce heat to low, cover and simmer 2 minutes, or until fish flakes easily. Serve.