Archive | January, 2015

Salmon Poached in Green Tea

22 Jan

In Asian countries, poaching salmon in green tea is a common cooking technique. Since I love both salmon and green tea, I was very intrigued with the method. This recipe recommends to use the poaching liquid for cooking vegetables  to complement the richness of the fish. Serve with steamed rice or other grain.

Pouching mix:

  • 1 1/2 seafood stock
  • 1 green tea bag
  • 2 tbs gluten free low sodium soy sauce
  • 1 tsp grated peeled ginger
  • 2-3 tsp sriracha or other spicy sauce if desired
  • 1 pound salmon fillet, skinned
  • broccoli florets
  • 1 cup sliced carrots
  • 1 cup shelled edamame

Bring  all of the pouching ingredients to gentle simmer in a medium skillet over medium high heat. Add the salmon and cook  6 minutes each side or until fish is flaky. Place the salmon on a warmed up platter.  Remove the tea bag. Add the vegetables to the liquid in the skillet. Cover and cook over medium high, stirring occasionally  until tender. Drain. Serve the salmon and vegetables on top of the rice if desired.




Black-Eyed Pea and Tomato Salad

19 Jan

This recipe is compromise for our tastes. My husband loves legumes, such as black-eyed peas, and I could live without them. I prefer vegetables and fruit. This salad has black-eyed peas for my husband and tomatoes for me. Who would have thought that this combo is so good. I guess that’s why opposites attract.

  • 2 tbs chopped parsley
  • 2 tbs chopped basil
  • 2 tbs white wine vinegar
  • 2 tsp olive oil
  • dash of cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tbs chopped onion (or 1/4 tsp onion powder if using canned peas)
  • 1 1/2 cups chopped tomatoes
  • 15 oz of fresh black-eyed peas cooked in water (or 1 15oz can no salt added black-eyed peas, drained and rinsed)

Sauté the raw onion quickly in a medium sauce pan, add the fresh black-eyed peas and cover with water. Cook about 30 minutes over medium low heat. Drain and cool. In a medium size bowl mix all of the seasonings together. Add the tomatoes and peas, toss to coat with seasoning mix. Cover and chill at least 30 minutes.


Firecracker Salmon

19 Jan

Before my husband had to be careful with high cholestrol foods, he loved to eat spicy chicken wings. Luckily these days he enjoys salmon well enough. I wanted to satisfy his “spicy tooth” and created this salmon recipe with spicy wing seasonings. This makes enough seasoning for couple of meals. I use table spoon of spice mix and 1 tbs olive oil for 1 pound of salmon.

  • 1 tbs paprika
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp celery seed
  • 2 tbs olive oil
  • skinless salmon filets

Combine the dry seasonings, add the olive oil. Rub the salmon with the seasoning. Spray baking dish with olive oil spray. Place the seasoned salmon in the dish and bake 15-20 minutes or until salmon is flaky in 400 degree oven.





Heirloom Tomato and Crab Salad

18 Jan

We fell in love with heirloom tomatoes in Napa, California,  several years ago. Thanks to modern transportation, we can all have year-round access to a wide variety of fresh vegetables.  Nothing of course beats the Napa tomatoes, but this dish is a meal by itself. Usually crab is mixed with mayo or sour cream, but I used healthy greek yogurt to avoid fat and cholestrol.

  • 12 oz jumbo lump crabmeat
  • 3 tbs fat-free plain greek yogurt
  • 1 tsp grated lemon rind
  • 1 tbs fresh lemon juice
  • 1 tbs dijon mustard
  • 1 tbs extra virgin-olive oil
  • 1/4 tsp freshly ground black pepper
  • salt
  • 1/4 cup small fresh basil leaves
  • 2 pounds heirloom tomates, sliced

Combine the yogurt, mustard, lemon rind and juice in a medium bowl. Add the crab meat and blend well. Arrange tomatoes on serving platter and drizzle with oil. Sprinkle tomatoes with salt and pepper. Top with crab mixture. Sprinkle with basil leaves.




Salmon in Ginger Broth with Edamame and Napa Cabbage

17 Jan

This amazingly east recipe takes only 2o minutes to cook with only 10 minutes of preparation time. In 30 minutes you have a tasty entrée. Typically my husband likes very spicy dishes, but enjoyed this one tremendously.

  • grape seed oil
  • 8 oz of sliced mushrooms
  • 2 cups seafood stock
  • 1 cup water
  • 2 tbs sweet rice vinegar
  • 2 tbs white miso paste
  • 2 tsp natural rice vinegar
  • 2 gloves of garlic, minced
  • 2 tsp minced ginger
  • 3/4 pound diced salmon
  • 3 cups of sliced napa cabbage
  • 1 cup frozen shelled soybeans, thawed

Heat a large sauce pan over medium-high heat. Add oil, swirl. Add mushrooms and garlic. Add stock and next ingredients through ginger; bring to boil. Reduce heat; simmer 5 minutes. Add soybeans to pan, cook 2 minutes. Add the fish and napa cabbage . Cover and simmer 5 minutes. Enjoy easy healthy meal.



%d bloggers like this: