Wednesday, May 29, 2013

Oriental-Style Marinated Salmon


2 servings
Marindade 30 minutes / Preparation 10 minutes / Cooking 20 minutes
160 calories per serving

1 green onion/scallion, finely chopped
1 clove garlic, minced
1/2 Tbsp gingerroot, grated
1-1/2 Tbsp soy sauce, low-sodium
1 Tbsp Hoisin sauce
1 Tbsp olive oil
1/2 Tbsp lemon juice, freshly squeezed
ground pepper to taste
300 g salmon fillet

Finely chop the scallion, mince the garlic, then put them in a shallow dish.  Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice and pepper.  Whisk using a fork to combine the ingredients.  It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.

Put the salon in the dish and turn it to coat with the marinade.  Cover and let stand either 30 minutes at room temperature or overnight in the refrigerator.

Preheat the oven to 190C or 375F.

Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down.  Bake in the middle of the oven about 20 minutes.  Alternatively, the salmon may be cooked on an outdoor grill.

Check with a fork to see if the fish is cooked through.  Separate and lift the salmon from the skin with a metal spatula and serve.  Discard skin.

Friday, May 17, 2013

Fiddlehead Soup


2 servings
Soaking 10 min / Prep 15 min / Cooking 20 min
110 calories per serving

1 Tbsp. rice, long grain
240 g fiddleheads
1 Tbsp. butter, unsalted
1/2 shallots, finely chopped
2 cups chicken broth
salt and ground pepper to taste
2 tsp. slivered almonds (optional)

Fiddleheads may be poisonous if eaten raw.  Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water.

A blender of food processor will be very useful to puree the soup.

Cook the rice and set aside.

Prepare the fiddleheads:  wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water.  Set them aside.

Melt the butter in a saucepan over medium-low heat.  Add the finely chopped shallot and saute 2-3 minutes until it is translucent, taking care not to let it burn.  Add the fiddleheads and cook 1 minute, then pour in the broth and the rice.  Bring to a boil, cover and simmer 5 minutes.  Add salt and pepper to taste.

Puree the soup in a blender, then distribute it into bowls and serve.  If desired, garnish each bowl with sliced almonds.

The almonds were a very nice touch of texture.  Hubby enjoyed this soup so much I thought he was going to scrape the finish off the bowl . . . LOL . . .