This is a good way to use up leftover cooked salmon.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Sep 12, 2013
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
Tuna Salad
This is more of a salad than as filling for sandwiches. I like to serve it on lettuce leaves together with a loaf of fresh Artisan bread for a light lunch or dinner.
Shrimp Salad
Another nice and easy summer dish. The Old Bay Seasoning in this recipe really makes a big difference in taste.
Sep 6, 2013
Sep 5, 2013
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