Tag Archives: sesame seeds

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

Sesame Seed Coconut Crusted Shrimp

In my last post, I mentioned I have been experimenting with coconut oil which I received from Tropical Traditions.  Recently,  I keep seeing coconut oil featured in various blogs.  Though it got a bad rap in the past, this was due its hydrogenated form.  Virgin coconut oil is now the darling child in some health food circles.  It is said to be the healthiest of oils promoting heart health, aiding in weight loss, and supporting proper thyroid function, among other benefits.  Though it is high in saturated fat, not all saturated fats are created equal apparently.

And quite frankly, coconut oil tastes good.  I think if you’re planning on cooking or baking anything with coconut, using coconut oil in place of the oil or fat (it is a great vegan ingredient in pastries, replacing lard and butter) will only enhance the flavor.

I tested this theory out by frying some sesame and coconut crusted shrimp in coconut oil.  The result was wonderful:  crispy, crunchy, nutty shrimp having a rich coconut flavor.  The coconut oil was light, not heavy.

Though I try not to deep fry too much, this dish is worth it for a special occasion.  I think it’s going to make an appearance on Father’s Day this weekend. 🙂

Sesame Seed Coconut Crusted Shrimp

¼ cup sesame seeds

¾ cup unsweetened dried coconut

kosher salt

15-20 large shrimp, peeled and deveined with tails on

¼ cup flour

2 egg whites, lightly beaten

Coconut oil for frying

  1. Mix sesame seeds, coconut, and pinch of salt  together in a shallow bowl.  Set aside.
  2. Dredge shrimp in flour, shake off excess, then dip in egg white. Coat in sesame seed and coconut mixture.  Set aside.
  3. Heat a large skillet with coconut oil about 1 inch deep.  Test oil by dropping in a shred of coconut.  If it sizzles immediately, oil is ready – about 350 F.  Fry shrimp on each side for about 30 seconds until opaque.  Drain on a plate lined with paper towels.  Serve immediately.

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Filed under Appetizers, Dinner