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Posts Tagged ‘easy asian dishes’

 

Salmon regularly gets rated as one of the top 10 foods in terms of nutrition and health benefits. Salmon is one of the best sources of Omega-3 fatty acids EPA and DHA, which studies have shown decrease inflammation, and reduce risk of heart disease and cancer. Salmon also boasts high levels of vitamins critical to maintaining the healthy brain functioning, including B-6 and B-12, as well as potassium, selenium and niacin.

I’m constantly trying to invent ways to get my kids to eat more salmon (important for those growing brains!). They love it in sushi, but I don’t trust myself selecting, buying and preparing raw fish, and we don’t eat out often enough. I regularly put smoked salmon in crepes because my kids will eat anything wrapped in a crepe, but when you want a very tasty dish that’s a bit more sophisticated, this makes a good choice.

I can’t remember where this recipe came from… It remains a dog-eared page torn from a now nameless magazine, but it remains one of our favorites. Quick and easy to prepare, you can’t go wrong serving this dish, and you can dress it up or down.

 

Ingredients

4 fresh salmon fillets (6-8 oz per person)

3 tbsp light soy sauce

3 tbsp dark soy sauce

Juice of 1 lime

3 tsp honey

1 clove garlic, crushed or finely chopped

1-inch piece of fresh ginger, finely grated or chopped

1 package soba noodles (cooked per package instructions)

2 tbsp toasted sesame oil

 

Preparation

Whisk soy sauce, lime juice, garlic and ginger in a small bowl. Place the salmon fillets in a glass baking dish and spoon the soy mixture over evenly. Allow to rest for 20 minutes.

Heat a grill or turn on broiler function in the oven.

Boil a pot of lightly salted water for the noodles. When the water comes to a boil, add in the noodles and cook per the instructions on the packet (usually 5 minutes). Drain and rinse with cold water. Toss with the 2 tablespoons of sesame oil.

Remove the salmon from the marinade and place in a baking dish. Drizzle each piece with 1/2 tablespoon of honey and grill for approximately 10 minutes or until the salmon is just cooked and beginning to flake. Place the marinade in a small saucepan along with the remaining honey and cook over medium heat until reduced and slightly thickened.

Serve the salmon on top or alongside the noodles with a drizzle of the marinade.

Enjoy!

 

 

 

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Challenging to photo, but delicious to eat, this easy to prepare dish has become another family favorite (like the Gado Gado salad recipe I posted earlier this week).

Loaded with flavor and fun to eat, it takes about 20 minutes,  to make–start to finish. I also love that it makes a perfect meal as is, but you can easily dress it up and make a more substantial meal by serving it with a complementary side dish. The one I show below is fresh corn with shiitake mushrooms cooked in chicken or vegetable stock.

When I make this dish, I usually split the chicken mixture into two bowls right before serving–one for the kids, and one for the adult into which I mix the red pepper flakes and a squirt of Sriracha.

 

Ingredients

3 tbsp low-sodium soy sauce

2 tbsp chicken broth

2 tsp cornstarch

1 tsp sugar

1 lb. ground chicken or turkey

2 tbsp avocado oil

2 tbsp fresh ginger, finely chopped

1 tbsp garlic, finely chopped

1/3 cup red bell pepper, finely chopped

1/2 tsp crushed red pepper flakes, optional

1/4 cup green onion, chopped

1 tbsp toasted sesame oil

3 tbsp fresh cilantro, chopped

About 15 cup-shaped lettuce leaves (I use Bibb or butter lettuce), washed and dried

Cilantro sprigs for garnish

 

Preparation

Whisk together soy sauce (or tamarin), broth, cornstarch, and sugar until smooth. Place ground meat in a medium-size bowl and separate into several lumps. Pour about half the soy mixture over the meat; mix and set aside.

Heat a large cast-iron skillet or wok over medium-high heat. Add oil and swirl to coat. Add ginger, garlic, and red bell pepper. Cook, stirring often, until fragrant but not browned, about 2-3 minutes. Add seasoned meat, using a wooden spoon to spread into an even layer. Let cook for 1-2 minutes or until the underside has begun to brown. Turn to cook the other side until browned; break into chunks.

Turn off heat. Add remaining soy mixture to skillet or wok. Add red pepper flakes if using, green onion, sesame oil, and cilantro. Mix well. To serve family style, serve the meat mixture in a bowl with cilantro sprigs for garnish with the lettuce leaves on a separate platter.

Enjoy!

 

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