Easy Citrus Ginger Soy Salmon

This salmon really is simply seasoned and topped with a simple vinaigrette.  Great with a green salad

INGREDIENTS

• 2 salmon fillets
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 2 tsp brown sugar
• splash orange juice
• salt and pepper to taste
• 1/4 tsp fresh grated ginger
• 1/4 tsp garlic powder
• 1/2 tsp orange zest

INSTRUCTIONS

• To make the vinaigrette, whisk all ingredients except the salmon fillets in a small bowl
• Season salmon with more salt and pepper
• Heat a small fry pan with oil and place salmon in flesh side down.  Cook for a few minutes till nicely browned
• Flip fish over and spoon a bit of the vinaigrette over the fish before placing the pan in a 375 degree oven.
• Baste halfway through cooking with the vinaigrette
• Once the salmon is cooked, remove from the oven and spoon over remaining vinaigrette over the salmon

Cedar Planked Sesame Soy Salmon

First made for 4th of July 2015

INGREDIENTS

• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 cloves garlic, grated
• 1 tablespoon grated fresh ginger
• 4 green onions, thinly sliced
• 1 whole salmon side fillet

INSTRUCTIONS

Soak one cedar plank in water for a few hours, or according to the directions.  Too long will inhibit the smoking, too short will cause a fire!

Whisk the marinade ingredients together and top the salmon.  Let sit for about an hour

Lay the salmon, skin side down on the plank, place on the grill and cover till done (about 12 minutes)

Happy Birthday!-Crab Stack, Scallops with Cilantro Pesto, Salmon with Pomegranate Balsamic Glaze

Tonight we have our siblings over to celebrate B’s birthday.

MENU:
Crab stack salad with mango and avocado
Seared scallops
Pan-seared salmon with pomegranate balsamic glaze
Sprinkles cupcakes! – Red Velvet, Black and White, Carrot, Banana

CRAB STACK – Inspired by a dish prepared by two local restaurants. I was looking for something that was both tasty and pretty to look at. The prep is easy and can be done well in advanced (except for the avocado).

Crab Salad – Lump Crab, Mayo, Rice Wine Vinegar, Dijon Mustard, Lemon Zest, Pepper
Mango Salsa – Mango, Lime, Red onion (sparing amount), Red pepper, Jalapeno, Cilantro
Avocado Salad – Avocado, Lime
Garnish – Greens

Next time would add: Diced cucumber, serve with something crunchy

Bottom layer: Avocado
Second layer: Crab
Third layer: Cucumber
Fourth layer: Mango
Garnish

SEARED SCALLOP with Cilantro Pesto

Pesto: Cilantro, Salt, Pepper, Lemon, Olive oil
Process cilantro in food processor with salt, pepper, lemon juice. Slowly add olive oil. Add more lemon juice to taste.

Scallop Prep: 1 quart cold water, juice of 1 lemon, 1/2 tsp salt – Soak in 30 minutes. Then dry scallops between 2 cookie sheets lined with towels

Scallop Searing: Heat cast iron skillet to high with olive oil. Cook scallops for about 2 minutes. Turn over when browned. Add about 1T butter to pan, spoon over scallops. Cook for another 1-2 minutes. Drizzle w/ pesto sauce

PAN-SEARED SALMON with Pomegranate Balsamic Glaze

Glaze: 3T pomegranate juice, 3T light brown sugar, 2T balsamic vinegar, 1T mustard, 1t cornstarch, pinch cayenne

Boil for 1 minute. Keep warm

Salmon: 4 Salmon Steaks, 1t brown sugar, 1/2t kosher salt, 1/4 cornstarch

Season salmon w/ salt and pepper.
Rub salt/sugar/cornstarch mix onto salmon
Brown in pan at medium-high heat until well browned (about 1 minute).
Flip salmon over and transfer to 300 degree oven until done