Tag Archives: salmon

Asian Grilled Salmon Salad

salmond salad 1

This salmon salad is really high in protein and healthy fats, and it packs a lot of flavor from the grilling.  I used one individually packaged Kirkland frozen salmon fillet, which I thawed overnight in the refrigerator.  I grilled it on a hot cast iron grill pan until just opaque and let it cook the rest of the way in a bowl from the residual heat.  Instead of loading it with mayonnaise, I used a teaspoon of wasabi mayonnaise and 1/2 teaspoon of sesame oil for flavor and added about 1/2 cup of whipped cottage cheese.  I often use it in place of sour cream or mayonnaise because it’s high in protein and low in fat and tastes wonderful whipped.  See this post for preparation.  I made a green salad and topped it with the salmon and dressed it with my favorite Miso Dressing.  I make this dressing all the time and we have it year round.  Many years ago, I included it as part of a Cooking Light recipe I submitted to a recipe contest, and I was a finalist!  Anyway, it’s really delicious, and it goes well with salmon, chicken, and beef.

salad

I’ve been a busy bee this month.  Along with other work projects, I FINALLY redesigned my website, which I really needed.  I was getting really sick of my theme (no tech support to speak of).  I switched to Squarespace.com, because friends recommended them, and I LOVE them.  I highly recommend them if you are low tech like me.  Every time wordpress (.org not .com) would update their software or a plug-in needed updating, it’d be such a big deal to back up my whole site.  I know for most people, this is probably nothing.  Squarespace does all of this automatically and you don’t have to worry about it.  They also have great templates to choose from.  But the best thing is that they have AMAZING tech support.  I’ve only done it via email, but if you ask a question, they get back to you in minutes.  They are always so nice and helpful. I’m really glad I made the switch!  Please visit my new site at:  www.melissaiwai.com   anad check out the new design.   I also have a blog there that is only art related, where I talk about the industry, what I’m working on, and my process. 🙂

site

Also, I made new business cards this month:

businesscards2

I wanted them to go with my website, so I used the same logo. I did all the lettering except for my email address! 🙂

I love the feel of these cards — the card stock and printing is great!!  I went with Moo.com.  I had never used them before, but I had seen friends’ cards which I liked, so I decided to try a new place.  They are FANTASTIC!  Check them out if you looking to print cards, postcards, etc.  So reasonable too.  AND, when I got my cards yesterday, I realized I had made a mistake and had my back image upside down!  Yes, this is why I am not a graphic designer… lol.  I called them, and they reprinted the entire batch and are sending me replacements for FREE even though it was my mistake.  So I feel like I have spread the good word — they are a really great company with a great product!

 

salmond salad 2

 

Asian Grilled Salmon Salad

1 6-8 oz piece of salmon fillet

kosher salt and pepper

non-stick spray

1 teaspoon wasabi or plain mayonnaise

1/2 cup whipped cottage cheese 

1/2 teaspoon sesame oil

For green salad:
Couple of handfuls of spring mix

1/4 seedless cucumber, sliced

1 plum tomato, diced

1 small carrot, julliened

1/2 red pepper, diced

1/2 scallion, finely sliced

1 tablespoon roasted pumpkin seeds

For dressing:

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

2 teaspoon canola or grapeseed oil

2 teaspoons miso paste

1/2 teaspoon sugar

1/2 teaspoon sesame oil

1.  To make dressing, whisk all ingredients together until completely smooth.  Store in the refrigerator.

2.  To grill salmon, heat grill pan until almost smoking.  Spray with non-stick spray.  Pat salmon dry and season with salt and pepper.  Lay on grill pan and let sear for about 2 minutes.  Flip over and sear other side. for about 1 1/2 minutes.  Turn heat to low, cover and cook until desired doneness is reached.  Let salmon cool a bit in a large bowl.

3.  Break up salmon with a fork until completely shredded.  Add mayonnaise, whipped cottage cheese, and sesame oil.

4.  Make green salad and top with salmon salad.  Garnish with pumpkin seeds and sliced scallions.

Serves 2.

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Filed under Art Related, Fish, Vegetables

Coconut Sesame Kale Chips and Soy-Sesame Grilled Salmon

Sesame Kale

Coconut Sesame Kale

The other day I was standing in line at the grocery store, and I noticed packages of kale chips at the cashier stand — $7.49 for a little box!  I decided I needed to make these again at home ASAP.  I did a Miso Peanut Kale Chip post some time ago.  Remember these?

kale up close on plate darker

I began experimenting again.  I decided I wanted a lighter, crispier chip in less time.  So I used coconut oil, a bit of sesame oil, and soy sauce for flavor and sprinkled on sesame seeds.  Instead of 200 degrees, I roasted them at 375 for 15 minutes.  Then I turned off the oven, removed the already crisp ones, and let the not quite crisp kale chips roast in the residual heat.  I kept checking after 5 minutes and removed the crispy ones so they didn’t burn and let the others stay in.  The result was a really light, very crispy kale chip that kept for days in an air tight container and did not lose their crisp!  So this is the method I shall be using in the future.  The coconut oil gave it a real lightness and subtle coconut flavor.

Another soy-sesame based recipe I would like to share was inspired by the Weight Watcher’s 50th Anniversary Cookbook which I reviewed in my last post.  I used salmon instead of tuna and I grilled it on the stove, rather than on an outdoor grill.

This is good served with hot, white rice-- it is so good with some of the accumulated juices spooned on top!

This is so good with hot white rice with some of the accumulated juices spooned on top!

 

The flavor was incredible!  The texture was  flaky and moist! It was the best salmon I have made in a long time.  Even Jamie loved it and asked for seconds — and he’s usually not a big salmon eater.

I used Kirkland frozen salmon, which I thawed overnight in the refrigerator.  I marinated the fillets in a soy, ginger, lemon, sesame oil marinade for 30 minutes, then grilled on the stove in a cast iron grill pan.   Because I heated the pan for four to five minutes beforehand, it was piping hot — perfect for beautiful, crispy grill marks and a slightly caramelized flavor.  The crunchy exterior contrasted with the silky, richness of the interior meat.

I love that I was able to grill it on the stove, making this a dish I’m likely to repeat when it’s too cold to grill outside!

kale 2

Coconut  Sesame Kale Chips

Non-stick spray

One large bunch of kale, leaves torn up, thick stems removed and discarded

1 tablespoon coconut oil

1 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon sesame seeds

pinch of kosher salt (optional)

1.  Preheat oven to 375 degrees F. Line two baking sheets with foil or parchment and spray with non-stick spray.

2.  Mix oils and soy sauce and sesame seeds together in a small bowl

3.  Place 1/2 of kale leaves in a large mixing bowl and drizzle 1/2 of oil and soy mixture on top.  Rub into kale with clean hands to coat well.  Spread seasoned kale in one layer on one of the baking sheets.  Repeat with the other half and kale and spread onto second baking sheet.  Sprinkle kale with salt to taste.

4.  Bake for 15 minutes.  Stir leaves in baking pan.  Remove any to a plate that are completely crispy.

5.  Turn off oven and return baking sheets inside, letting kale crisp up in the residual heat.  Check every 5 minutes, removing crisp ones to plate and letting others bake longer.

6. Cool completely before storing.

Soy-Sesame Grilled Salmon based on a recipe from The Weight Watcher’s 50th Anniversary Cookbook

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

2 tablespoons dry white wine

2 teaspoons sesame oil

2 garlic cloves, minced

4 salmon fillets (I used Kirkland’s)

non-stick spray

1.  Combine all ingredients except salmon and non-stick spray in a large container or freezer bag.  Add salmon fillets.  Refrigerate for 30 minutes, turning once.

2.  Heat a grill pan on the stove until very hot – about 4-5 minutes.  Spray with non-stick spray.

3.  Grill salmon for about 1-2 minutes, until top is starting to look opaque.  Turn over and grill for another minute or less.  Transfer to a plate and let sit for a few minutes.

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Filed under Appetizers, Dinner, Fish

Bean Bean Sushi: Creative Sushi Making with Kids

Hope everyone is having a great 2012 so far!  I’m beginning mine with a slight thumb injury caused by over vigorously kneading the gum paste from this post.  Who knew of such hazards in the kitchen?!  Anyway, the healing process is slow and I have to be careful not over use my right hand (though I’m constantly using it!)  One of the activities that exacerbates it is handling the camera– changing lenses and even removing the lens cap is very painful for me.  I may not be posting so much for awhile, and just wanted to let you know.  (The photos in this post were taken pre-injury.)

The idea of making sushi at home may seem daunting to some people, but if you aren’t a purist, it really is easy enough to make on a weeknight.  My kid friendly version focuses on makizushi (the rolled kind) and does not involve raw seafood– just vegetables and cooked meats.

Freeing yourself from the notion of making traditional sushi opens up your world for creative play and improvisation and is a fun activity to do with kids.

All you need is a sushi rolling mat, nori sheets (dried seaweed), cooked Japanese rice seasoned with rice vinegar, sugar, and salt, and whatever filling you’d like to put in the sushi.

Roasted seaweed found in Asian markets.

Awhile ago Jamie announced that he had a new idea for a sushi roll that he wanted to try and make.  He called it “Bean Bean Sushi” and he envisioned it to be filled with ketchup and cooked green beans.  I was dubious, but never one to say “no” to a vegetable creation — especially coming from my son, I told him we’d make it for lunch that day.

This is what we did.  First I cooked rice in my rice cooker (here are directions for stove top cooking). While it was cooking, we got all the fillings together.  I decided to make mine and Denis’ with some leftover grilled chicken, cooked shrimp, leftover grilled Kirkland marinated salmon,  scallions, and avocado.

When the rice was ready,  I seasoned it with a mixture of rice vinegar, sugar and salt.

To make the rolls, I set the nori rough side up (shiny, smooth side down) on a sushi rolling mat.  I spread the surface of the nori with a thin layer of the seasoned rice, leaving a margin at the top.  It helps to wet your fingers with water while doing this to keep the rice from sticking to your fingers.

Jamie put ketchup in the center and then steamed green beans on top.

I made Denis a grilled salmon and wasabi mayonnaise roll.

Then we rolled it up starting from the long side closest to us.  As we rolled, we gradually  let go of the end of the rolling mat (or else it would be rolled inside the sushi!) and continued to roll the sushi cylinder inside the mat until we got to the top margin.  Then, we wet the nori with a bit of water — it acts as glue– and completed the roll.

I made three rolls — one for each of us.  For the inside out roll, I covered the mat first with saran and laid the nori on top of the saran.

After covering the nori with rice and then black sesame seeds (you don’t need to leave an uncovered margin at top for an inside out roll), I turned the nori and rice over so it was nori side up.  The rice side should be on the saran covered mat.  Then, I laid some shrimp, avocado, and scallions on top of the nori and rolled the sushi up, this time with the rice on the outside,  in the same manner described above.  Once you get the hang of rolling, it’s really quite easy.  It helps to do it slowly.  Try and keep the roll tight and even while rolling.  A perfect roll has all the filling in the center.

When the rolls were finished, I cut each in half and then cut those halves into fourths.  So one roll yields eight pieces.  It helps to use a very sharp knife and to dip the blade in warm water between cuts, so it doesn’t stick.

The rolls after cutting.

Surprisingly, Jamie’s Bean Bean roll was actually quite tasty.  Who knew ketchup, green beans, rice, and seaweed would go so well together?

Jamie's "Bean Bean Sushi"

Inside out shrimp, avocado, scallion roll and regular salmon and Trader Joe's wasabi mayonnaise roll.

Makizushi (Rolled Sushi)

Nori sheets (Dried Roasted Seaweed)

About 2 cups of short grain Japanese rice

2 1/4 cups water

3 1/2 tablespoons rice vinegar

1/2 tablespoon sugar

1 1/2 teaspoons salt

fillings for sushi (for example, wasabi, wasabi mayonnaise, plain mayonnaise, ketchup, cooked meats, smoked meats, steamed vegetables, raw vegetables, cooked egg — basically anything you can line up in the center of a sushi roll!  The other day, Jamie tried to make one with edamame succotash, but it didn’t work so well, because the edamame and corn kept falling out…)

1.  Rinse rice in water several times until the water is almost clear.  Cook in rice cooker with water or cook on stove.  Prepare fillings and have ready.  Also have a small dish of plain water set aside.

2.  Mix vinegar, sugar and salt together in a small bowl and set aside.

3.  When rice is finished cooking, transfer to a non-metallic bowl, preferably a wooden or glass one.  Sprinkle vinegar mixture on top (don’t pour all at once — taste rice as you go and season to taste-you may not need to use it all).  With a large wooden spoon, mix rice with a slicing motion.  With your other hand (or employing a helper), fan the rice as you mix to take away the excess moisture.  Keep sushi rice covered with a damp towel so it doesn’t dry out while you are making the sushi.

4.  Lay a sheet of nori on a sushi rolling mat rough side up.  Spread sushi rice on nori in a thin, even layer, using the back of a spoon or fingers. Wetting spoon or fingers with water helps to keep the rice from sticking.  Leave an 3/8 inch margin at the top uncovered.  This is the part that you will use as a seam to close the roll.

5.  Place spread if using and choice of fillings in the center of the roll horizontally.  Lift the mat with your thumbs, holding the center ingredients with your other fingers.  Slowly roll into a cylinder, while moving the rolling mat out of the way (so it doesn’t get rolled into the sushi).  At the top of the roll, wet the uncovered seam of nori with water and complete the roll.

6.  Wet a sharp knife and cut roll in half.  Then cut each half into four pieces.   Continue to wet knife in between cuts to prevent sticking (I like to have a tall glass of water to dip the knife into).

Enjoy!

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Filed under Appetizers, Children, Sides