Asian Salmon with Bok Choy Stir Fry

Searching for new ways to make salmon, this recipe is for you. An asian twist on the salmon. Very easy to make yet tastes so delicious.

Ingredients:
handful of roasted peanuts, roughly chopped (optional)

for salmon:
2 6-8 oz salmon fillets (I used salmon fillets without skin, I usually find salmon smelly with skin)
3/4 tablespoon dijon mustard
2 tablespoons good oilve oil
3/4 teaspoon soy sauce
2 cloves garlic finely minced
1/4 teaspoon red pepper flakes (optional)

for stri fry:
1 pound bok choy - trim the ends. Trim off the ends of the bok choy and chop, keeping the white parts separate from the greens.
1 teaspoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
1 inch fresh ginger root, finely minced or grated
2 cloves garlic, finely minced
1 teaspoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon brown sugar

Method:
Whisk all the ingredients under "for salmon" except salmon (dijon mustard acts as emulsifier). Coat the salmon with the mixture and keep them aside.

In a pan on medium high heat, add vegetable oil, sesame oil. Add white parts of bok choy and saute for 3 minutes. Add the greens and saute for another couple of minutes. Meanwhile, in a bowl, mix the rest of ingredients under "stir fry". Add this sauce to the bok choy and stir until the water content is evaporated.

Cook the salmon in a pan on medium heat until just cooked (this will take couple of minutes on each side). We don't need to add oil to the pan as there is oil in the marinade. Also try to coat the fish with all the marinade before you add it to the pan. Serve salmon with bok choy stir fry topped with roasted peanuts.

Tips and More:

• Spinach is also a best option for this recipe instead of bok choy. In fact, any greens like chard, kale etc. should work.
• Don't overcook salmon. It will be dry. Turn of the heat when you still see a thin pink line in the middle. Salmon continues to cook by the time you eat. By doing this, you will have a tender moist juicy fish.

Roasted Broccolini or Broccolette / Roasted Vegetables

 

This recipe will make delicious vegetable side to your meal. It is easy to make yet tastes simply delicious. The following recipe serves 4.

Ingredients:
12 stems broccolini or broccolette
3 garlic clove roughly minced
2 table spoons olive oil
salt and pepper to taste

Method:
Preheat the oven to 350 degree F.

Trim ends of clean broccolini and scatter evenly over a baking sheet on a single layer. Toss the garlic on the broccolini and drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 15 to 20 minutes, until crisp-tender and the tips of some of the florets are browned.

Tips and More:

• Make the same recipe with broccoli. Temperature is same, but broccoli might take a little longer, around 20-25 minutes to cook. The other night, I made roasted broccoli

• Sprinkle with 2 table spoons of Parmesan cheese immediately after taking the broccolini out from the oven. It tastes even better with addition of cheese.
• Vegetable tastes great by itself, you don't have to add lot of seasonings. Simply roasting vegetables will enhance the natural flavors and tastes good. Here are some ideas. 

Roasted Rosemary Garlic Potatoes: Potatoes have healthy starches and they are good for your health when they are cooked right. These rosemary garlic potatoes satisfies your craving for french fries but yet keeps you fit and healthy.

Ingredients:
3 pounds small red or white potatoes - cut into halves (any kind you like - cut into any shape, medium size pieces or into wedges or rounds, any way you want, but the cooking time varies depending on the size of the potato piece)
1/4 cup good olive oil
1 1/2 teaspoons kosher salt (or 1 teaspoon regular salt)
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
1 teaspoon dried rosemary (or use fresh if you have on hand)
2 tablespoons minced fresh parsley

Method:
Preheat the oven to 400 degrees F. Place the potatoes on aluminum lined baking sheet and toss them with olive oil, salt, pepper, rosemary and garlic. Toss until the potatoes are well coated. Spread out the potatoes into 1 layer. Roast in the oven for 40 minutes to 1 hour (depending on the size of the potato piece) or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot. Note: I like my potatoes with skin. They crisp up nicely, and adds texture. Also they add more fiber.

Roasted Brussels Sprouts: These cute little babies has great nutritional values.

Ingredients:
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Method:
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (to your taste), and serve immediately.

Herb Salmon with Spinach Mashed Potato

Does Salmon need any introduction? Its one of the healthiest food source available to us. Rich in Omega3s, high in protein content and what not. This is not to say that it will not be delicious. Try this and it will surely end up in your list of favorite recipes. The following recipe serves 2.

Ingredients:
For Fish -
2 6-8 oz fresh Salmon fillets
1 teaspoon fresh Dill (or 1/4 teaspoon dried dill)
1 tablespoon olive oil
Spice Mix - 1 1/4 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried italian seasoning, 1 teaspoon chili powder (little or adjust to your spice level)

For Spinach Mashed Potato -
2 large yukon gold potatoes - peeled and chopped medium pieces
3 cups (tightly packed) fresh spinach
salt
pepper
3 cloves garlic finely minced
pinch of dried rosemary or 1/4 teaspoon fresh rosemary
1/2 tablespoon butter
splash of milk (I used 2% milk, you can use half n half for more creamier mashed potato)
1/4 cup low sodium chicken stock

Method:
Add the potatoes to a microwave safe bowl, add splash of water, close with a lid and put it on high in the microwave for 6 minutes, tossing half way through. Repeat the same process for spinach but, don't add water and cook the spinach in microwave until just wilted, which will take around 3 minutes. While you cook the potatoes, rub the spice mix to the salmon fillets. Also pat fresh dill on both sides of the fish and keep the fish aside.

Heat a pan (for salmon) over medium heat. Add olive oil to the pan and when the oil is hot, add the fish and let it cook for a couple of minutes on each side (just until the fish is cooked). In another pot add butter, garlic and rosemary and take it onto the stove over medium heat. By doing this, the garlic slowly takes the heat and won't burn. Once the garlic starts to turn light golden brown, add the potatoes, milk, chicken stock and mash it with a wooden spoon or masher. Squeeze out the excess water in spinach and add it to the mashed potato. Add some salt and pepper and mix well.

Serve the fish with mashed potato and enjoy! 

Tips and More:

• If you want sauce with your fish and mashed potato, after you take out the fish from the pan on to a plate, add 1/4 cup white wine, 1/2 juice of lemon and 1/4 tablespoon butter. Stir for 30 seconds or just until the quantity is reduced to half. Pour the sauce onto the fish for light citrusy taste. 
• You can also add parsley to the sauce for more flavor.
• Serve with sauteed asparagus for more veggies on your plate.