Archive | May, 2014

Asian Flavored Salmon

19 May

Maybe I love bold Asian flavors so much, because I grew up with mild seasonings. We grew up with quite plain flavors; salt, pepper, paprika and garlic salt. Interestingly, all of my three siblings now love bolder flavors, but my parents think paprika is spicy. This recipe experiment turned out very nice. Most people think that you need to pair all seafood with white wine, but the spice in this recipe was amazing with bold Cabernet  Sauvignon.

  • 8 oz salmon fillet
  • 3 tbs sweet chili sauce
  • 3 tbs lemon juice
  • 2 tbs gluten free, low sodium soy sauce
  • 3/4 tsp grated fresh ginger
  • 2 gloves of garlic, minced

Combine all of the ingredients for the sauce. Place the salmon in a ziplock  bag and pour the sauce over it. Place in the fridge skin side down and marinate 30 minutes. Grill the salmon on a plank 20 minutes over medium high heat, or bake in a 400 degree oven for 20 minutes.




Smoked Salmon Wrapped Asparagus

5 May

I had seen recipes using bacon to wrap veggie bundles, but that’s not what I want to feed my husband, or eat myself. These turned out so good that my husband asked for me to make them again the next night.  I used home made honey mustard as a dip.

  • 4 oz pack of smoked salmon
  • 1 lb. thin fresh asparagus spears, trimmed

Heat oven to 400ºF

Divide asparagus into small bunches. Wrap 1 salmon slice in spiral-fashion around each asparagus bundle. Place on rack of foil-lined broiler pan.

Bake 20 to 22 min. or until salmon is crisp and asparagus is crisp-tender.




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