Following these instructions, we preheated the oven to 425: https://www.thekitchn.com/how-to-cook-salmon-in-the-oven-cooking-lessons-from-the-kitchn-204559We drizzled about 1 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp honey, and 1 tsp freshly ground black pepper over 1 ½ lb salmon fillet (see Note below). We let the salmon sit for about 10 mins while we prepped the side dishes (such… Continue reading Oven-baked soy-marinated salmon fillet
Tag: fish
Ginger garlic baked salmon
We tried this recipe: http://rasamalaysia.com/ginger-garlic-baked-salmon/2/ Our modifications: first, we reduced the soy sauce from 1 ½ Tbsp to 1 Tbsp and did not add salt to the marinade. Second, rather than using a baking sheet, we placed our salmon filet pieces in a Le Creuset stoneware casserole dish that we lightly sprayed with oil. We… Continue reading Ginger garlic baked salmon
Crispy salmon skin
Inspired by Andrea Nguyen’s Viet World Kitchen Facebook post (July 1, 2017), we tried broiling strips of salmon skin. Using skin that remained from the Japanese seasoned salmon flakes (http://piglettedc.tumblr.com/post/157742349226/japanese-seasoned-salmon-flakes-our-salmon), we cut the semi-crisp skin into 3-inch long strips, placed them on a foil-lined baking sheet (skin side down), lightly sprayed the foil and the… Continue reading Crispy salmon skin
Simple tuna pasta salad
We tried this recipe: https://lexbake.wordpress.com/2012/05/28/tuna-macaroni-salad/ Our modifications: to make this dish lighter, we decreased the pasta from 1 lb to ¾ lb (here, gemelli) and the mayonnaise from 1 cup to ¼ cup. We also used two 5-oz cans (10 oz total) drained tuna. We still used 1 cup green peas (frozen, which we rinsed… Continue reading Simple tuna pasta salad
Chinese stirfried catfish with ginger and scallions
Details here: http://rasamalaysia.com/ginger-and-scallion-fish-recipe/2/. We increased the fish from 10 oz to 1.5 lbs (24 oz), which made the ingredient measurements a little challenging. (May 2017)
Oven-roasted salmon with lemon juice and olive oil
We followed this Jamie Oliver recipe, but roasted a whole salmon fillet (about 1 ¼ lbs) rather than cutting it into four pieces. We spritzed with the juice of one lemon, drizzled with olive oil (about 1 Tbsp), and lightly seasoned with salt and black pepper. We oven-roasted it in the middle rack in a… Continue reading Oven-roasted salmon with lemon juice and olive oil
Oven-roasted string beans, olives, anchovies, and tomatoes
We followed this Jamie Oliver sheet pan recipe, but cooked the salmon as a whole fillet in a separate vessel for more time: https://www.google.com/amp/www.foodnetwork.com/recipes/jamie-oliver/tray-baked-salmon-with-olives-green-beans-anchovies-and-tomatoes.amp Our modifications: first, we preheated the oven at 425. Second, we lined the cookie sheet with parchment paper (to capture residual liquid). Third, we used about ½ cup each pitted kalamata… Continue reading Oven-roasted string beans, olives, anchovies, and tomatoes
Filipino salmon sour soup (salmon sinigang)
We had a surplus of salmon fillet, so we made this soup. Cut 1.5 lb salmon fillet (without skin) into bite-sized chunks (about 2x1"), marinate in 1/3 cup lemon juice, and refrigerate for a max of 20 mins (beyond 20 mins, the fish will start to “cook” in the citrus juice, which you want to… Continue reading Filipino salmon sour soup (salmon sinigang)
Lebanese oven-roasted salmon fillet
We followed a recipe from Faye Levy’s Feast from the Mideast. An online version is here: http://recipesfrom4everykitchen.blogspot.com/2007/03/lebanese-roasted-salmon.html?m=1 We used dried Greek oregano in lieu of zaatar. We also cooked the whole salmon fillet (1 ¼) lb for 15-17 mins at 450. (Apr. 2017) Note: Marinate the salmon in the lemon juice/olive oil mixture for no… Continue reading Lebanese oven-roasted salmon fillet
Oven-roasted salmon with Dijon-soy glaze
We tried this Epicurious marinade: http://www.epicurious.com/recipes/member/views/salmon-with-garlic-dijon-soy-glaze-50177287/amp. For our 1 ¾ lb salmon fillet, we used about ¾ of the sauce for marinade and saved the remaining ¼ to use for post-cooking glaze (which we ultimately did not need). I had planned to cook the salmon fillet (cut into serving sizes) on the Foreman Grill. But… Continue reading Oven-roasted salmon with Dijon-soy glaze
Cooking Adventures 