Maple Fennel Salmon

Maple Fennel SalmonIngredients:

  • 1.5 lbs Sockeye Salmon
  • Torn mixed greens
  • 1 cup Jasmine rice
  • 1 Tbsp Butter/margarine
  • 3 Tbsp Safflower Oil* (adjust according to taste, I like a light oil so I use it sparingly)
  • 1 Blood Orange
  • 1 Tbsp Fennel seeds
  • .25 cup Maple Syrup
  • 2 Tbsps lemon juice

Directions:

  1. Cook Jasmine rice according to directions and set aside.
  2. On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
  3. Add salmon once oil mixture is hot.
  4. Add half of the blood orange.
  5. Flip salmon often to ensure even coating while cooking or break it up as shown in image.
  6. Cook thoroughly.
  7. Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
  8. Let fish cool slightly before adding over torn mixed greens so not to cook/scorch them.

*Grapeseed or any other light flavored oil would do

**If you like a crisped skin to the fish, turn the heat to medium and allow the oil mixture to become quite hot before adding the salmon skin first.  Let it crisp/slightly brown before lowering the temperature and continuing to cook the salmon.

 

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California Roll

Ingredients List:

  • ½ cup vinegar
  • ½ cup sugar
  • 1 cup cooked sushi rice, warm
  • 2 tablespoons sesame seeds
  • ½ cup cooked crabmeat
  • 1 to 2 teaspoons wasabi paste, or to taste
  • 3 tablespoons golden caviar
  • ½ avocado, chopped

Directions:

  1. In a small saucepan, bring the vinegar and sugar to a boil over high heat. Cook until sugar has dissolved completely; remove from heat.
  2. Place rice in a medium bowl. Stir in 2 tablespoons of the reserved sugar/vinegar mixture. Add sesame seeds and mix well.
  3. Using hands, form seasoned rice into a large square block. Cut the rice into small squares, pressing with hands to adhere rice together.
  4. Dab ¼ teaspoon wasabi paste onto each rice square, and press 1 tablespoon of each crabmeat and caviar atop paste. Top with avocado pieces and serve.

Rosemary and Lemon Honey Salmon

While we’re still residing next to a lemon orchard, I wanted to enjoy fresh lemons ripe from the tree as much as possible.  And what better way than with our favorite fish dish!  Normally, I foil the salmon and bake it but I think it will come out far better in a slow cooker.  Give it a try and tell me what you think!

Ingredients:
  • 1-2 lbs salmon or 2 salmon steaks
  • 1 large fresh lemon
  • 1/4 cup water
  • 2 Tablespoons honey (this takes any “bite” out of the lemon)
  • 1 Tablespoon rosemary
  • 1/4 lemon juice (fresh preferred, obviously)
  • 1/4 Tablespoon ground ginger
Directions:
  1. Thinly slice your lemon and set aside.
  2. Add water, juice, rosemary, honey and ginger to your slow cooker.
  3. Place salmon, skin side up, into cooker.
  4. Cover salmon with lemon slices and add a few along the sides in the water.
  5. Set your cooker on low for four hours.
  6. Go find something fun to do!
  7. Or makes some lovely flavored rice using fruit juices (like mango, strawberry, lime, coconut, etc.) instead of water!

Easy California Rolls

Okay, I’m going to give you TWO huge cheats here on how to make rolls at home.  Yes, I’m a cheater.  I’ll gladly admit it because honestly, it’s tasty and it doesn’t look like my rolls exploded once completed.  And besides… is it REALLY cheating when it tastes better?  Don’t answer that.  So without further ado, here’s your two cheats on making rolls:
  • Cheat One: Purchase a the gadget to make perfect rolls.  There are several out there on the market and are usually under $10.  Kids can use it too!  Very easy and very handy to have.
  • Cheat Two: When you don’t have sticky rice, you can use regular rice mixed with cream cheese!  Yup.  That’s right.  I never seem to have sticky rice when I need it, never remember to pick it up from the store, and honestly, I love Jasmine rice far more.  So in order to make rice sticky, I just add some cream cheese to the rice while it’s still hot, stir thoroughly and let cool.  I use about 1 cup prepared rice with 1 8z. container of cream cheese but you can vary it according to your tastes.  Also, this is a great time to add some spice to your rice such as ginger (if you don’t have the fresh stuff)!
So that’s technically two and a half cheats!  Everything else is simple.  Pack the mold with rice then seaweed (or seaweed then rice depending on the type of rolls you are making), layer your favorite innards (fish, veggies, avocado, whatever), pack more rice/seaweed on top and pack with the roll mold.  Pop out the roll and cut it to desired lengths.  Now won’t that impress your friends?

 

Slow Cooker Seafood Bisque

Kindly ignore the fact that the image says “chowder” and not bisque.  I had edited this image late at night and was very tired. LOL

 

DISCLAIMER: This is NOT a health conscious soup!  This is one of my guilty pleasures in life.  It is rich, creamy and very decedent.  Try at your own risk!
Ingredients (6 quart cooker):
  • 8 cups water
  • 4 cups heavy cream
  • 1/3 cup butter/margarine
  • 1/3 cup Bisquick mix
  • 8 chicken bouillon cubes (or substitute chicken broth for the water)
  • 12 oz. small cooked shrimp without tails
  • 24 oz. imitation crab meat
  • 1/2 cup chopped sun dried tomatoes
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato paste
Directions:
  1. Everything goes in the slow cooker!
  2. Set temperature for low.
  3. Set timer for 4 hours.
Hint: To thicken this soup, extract some of the hot broth and slowly whisk in more Bisquick until desired thickness.

Philadelphia Sushi Roll

Ingredients List:

  • 8-ounce block cold cream cheese, cut into long, thin sticks
  • 1 cup cooked sushi rice
  • 4 ounces smoked salmon, thinly sliced
  • 2 nori seaweed sheets
  • 2 green onions

Directions:

  1. Place one sheet of nori seaweed on a bamboo rolling mat – make sure the shiny side is facing down. Cover the seaweed with prepared sushi rice (don’t stuff too much on) – leave an inch of the seaweed bare at the top.
  2. Place ingredients length-ways in the centre of the rice.
  3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.