Monday, June 2, 2008

Braised Asian Salmon

In the summer, we eat it grilled. In the winter, baked braised or seared. Year-round we eat it raw or smoked. We? Are a salmon family. All six of us love it, and eat it on a regular basis... For that reason I have developed a multitude of different ways to eat it, here's one of our favorites...


2 T sesame oil
2 small shallots
3 cloves of garlic
4 boneless salmon fillets
1/4 cup soy sauce
1 cup Trader Joe's ginger beer


In large saute pan heat sesame oil (should just coat bottom of the pan) on medium-high. When warm add shallots and garlic. Heat until shallots are translucent. Add salmon. Sear each side of the salmon fillets. Turn heat to low, add soy sauce and ginger beer. Simmer for 10 minutes.

Italian Flag Minestrone

extra virgin olive oil
4 sprigs fresh rosemary
6 sprigs fresh thyme
1 medium yellow onion, diced
2 cloves of garlic
6 links of sweet Italian chicken sausage, remove casing
28oz can of diced tomatoes
1 can tomato sauce
3 large zucchini, halved lengthwise and sliced into half moons
1 package frozen spinach, rinsed, drained, and wrung out in kitchen cloth
1 1/2 cups of frozen peas
1 1/2 boxes of vegetable stock
1 1/2 cups of uncooked pasta o's

In large stockpot, bring salted water to boil. Cook pasta until al dente.

Coat bottom of heavy stockpot with olive oil. Add rosemary and thyme. Heat on medium. Once warm, add garlic and onions. Cook until onions are translucent, stirring frequently to prevent burning. Add salt and pepper.

Add chicken sausage. Once sausage in browned add in diced tomatoes and tomato sauce. Stir to coat. Add zucchini, spinach and peas. Add salt and pepper. Add stock, bring to boil. Turn down heat, and simmer for 20 minutes. Add pasta and serve.

Rosemary Garlic Potatoes


12 Baby Red potatoes, halved then sliced in thirds
2 fresh rosemary sprigs, leaves stripped, then minced
3 large cloves of garlic, minced
1/4 c. extra virgin olive oil


Preheat oven to 400 degrees.

Scrub potato skins thoroughly before slicing (leave skin on). Place cut up potatoes in an oven-safe glass roasting pan, 9x13. Add rosemary, garlic, olive oil and a generous amount of salt (a salty potato is a yummy potato). Toss to coat. Place pan in oven. Cook for 20 minutes.

Using tongs, toss potatoes . Place in oven for 10-20 minutes more. Potatoes are ready when easily pierced by a fork.