Sep 12, 2013
Jicama Fries
These jicama fries are tasty, crunchy and very easy to make. It can be served as a side dish,
an appetizer or just as a healthy snack.
an appetizer or just as a healthy snack.
Roast Pork Loin
This is an easy but delicious way to roast pork loin or pork tenderloin, perfectly done every time.
Oatmeal Banana Muffins
A very light and healthy banana muffin recipe, taste really good even with no flour, oil or butter.
This is now our new breakfast/snack favorite.
This is now our new breakfast/snack favorite.
Sep 10, 2013
Sep 8, 2013
Salmon Cubes
This is a tasty way to cook frozen salmon fillet.
Ingredients :
1 frozen wild sockeye salmon fillet, about 16 oz, defrost in the fridge overnight;
1 cup cornstarch
Marinade :
1 tsp sea salt; 1 tsp garlic powder; 1 tsp lemon pepper or black pepper;
1 tsp sugar; 1 Tbsp oyster sauce; 1 Tbsp mirin or any cooking wine;
1 Tbsp cornstarch; 1 Tbsp sesame oil
Directions :
Wash the salmon fillet with cold water and dry with a paper towel. Remove the skin from
the salmon fillet and cut into 1" cubes.
Add the marinade, mix in the sesoning first, then the cornstarch and finally the sesame oil,
mix well. Marinate for about 1 hour.
When ready to cook, drain the salmon cubes from any extra marinade liquid.
Put 1 cup of cornstarch into a zip lock bag, add the salmon cubes in batches and shake
to coat.
Heat some oil in a nonstick frying pan over medium high heat. Arrange the salmon in a
single layer, fry on all sides until golden brown. Remove to a serving plate.
Serve with a dipping sauce.
Suggestions for the dipping sauce:
- 1 Tbsp mayonnaise, 1 Tbsp tartar sauce, wasabi paste to taste
- 1 Tbsp mayonnaise, 1 Tbsp cocktail sauce, chili sauce to taste
This is a tasty way to cook frozen salmon fillet.
Ingredients :
1 frozen wild sockeye salmon fillet, about 16 oz, defrost in the fridge overnight;
1 cup cornstarch
1 cup cornstarch
Marinade :
1 tsp sea salt; 1 tsp garlic powder; 1 tsp lemon pepper or black pepper;
1 tsp sugar; 1 Tbsp oyster sauce; 1 Tbsp mirin or any cooking wine;
1 Tbsp cornstarch; 1 Tbsp sesame oil
Directions :
Wash the salmon fillet with cold water and dry with a paper towel. Remove the skin from
the salmon fillet and cut into 1" cubes.
Add the marinade, mix in the sesoning first, then the cornstarch and finally the sesame oil,
mix well. Marinate for about 1 hour.
When ready to cook, drain the salmon cubes from any extra marinade liquid.
Put 1 cup of cornstarch into a zip lock bag, add the salmon cubes in batches and shake
to coat.
Heat some oil in a nonstick frying pan over medium high heat. Arrange the salmon in a
single layer, fry on all sides until golden brown. Remove to a serving plate.
Serve with a dipping sauce.
Suggestions for the dipping sauce:
the salmon fillet and cut into 1" cubes.
Add the marinade, mix in the sesoning first, then the cornstarch and finally the sesame oil,
mix well. Marinate for about 1 hour.
When ready to cook, drain the salmon cubes from any extra marinade liquid.
Put 1 cup of cornstarch into a zip lock bag, add the salmon cubes in batches and shake
to coat.
Heat some oil in a nonstick frying pan over medium high heat. Arrange the salmon in a
single layer, fry on all sides until golden brown. Remove to a serving plate.
Serve with a dipping sauce.
Suggestions for the dipping sauce:
- 1 Tbsp mayonnaise, 1 Tbsp tartar sauce, wasabi paste to taste
- 1 Tbsp mayonnaise, 1 Tbsp cocktail sauce, chili sauce to taste
- 1 Tbsp mayonnaise, 1 Tbsp cocktail sauce, chili sauce to taste
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