Posts filed under ‘fish’

Ponzu-Glazed Salmon with Soba Noodle Salad

Matt wanted Japanese food. He dreamed up a concoction of panko crusted salmon with a ponzu sauce and soba noodles. His description was enough to get me craving Japanese food as well, so I set off to the market to get the goods. This being Belgium, I couldn’t find any panko. Thus, I had to improvise. The dinner we had instead, shown above, was even better than we both had in mind. It’s refreshing, slightly sweet, slightly spicy, and terribly good. I can’t wait to eat the leftovers for lunch tomorrow!

Ponzu-Glazed Salmon
Ingredients:
1/2 cup orange juice
1/4 cup sake (I used a sweeter white wine as sake was not available)
1/8 cup sugar
1/8 cup tamari (you could substitute regular soy sauce)
1 T. fresh lime juice
1/8 tsp. crushed red pepper flakes
1 tsp. water
3/4 tsp. cornstarch
1 T. olive oil
4 eight oz. salmon fillets
black sesame seeds

To Make:
Preheat Broiler in Oven.
Combine first 6 ingredients in heavy saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Continue boiling and let sauce reduce to 1.25 cups. (About 5 minutes.) Whisk cornstarch and water together in a bowl until cornstarch is dissolved. Add to sauce mixture and boil until sauce thickens and becomes clear. (About 1 minute.) Remove from heat and set aside. (Sauce can be made one day ahead. Store covered in refrigerator.)
Heat 1 T. olive oil in skillet over medium-high heat. Brush each salmon fillet with 1 T. ponzu sauce. Place skin-side down in hot skillet and let cook for 3 minutes. Lightly baste each fillet with additional ponzu sauce and place in oven under broiler until fish is light pink and flakes easily with a fork. (About 5 minutes.) Sprinkle with black sesame seeds. Serve with soba noodle salad (recipe below) and extra ponzu sauce for dipping.

Yield:
4 Servings

Soba Noodle Salad with Cucumber and Mango
(recipe adapted from Epicurious.com)
Ingredients:

2/3 cup rice vinegar
1/8 cup sugar
2/3 tsp. salt
2 garlic cloves, chopped
1 red jalapeño or serrano chile, seeded and chopped
1.5 T. fresh lime juice
2 tsp. sesame oil
1 tsp. grated lime peel
12 oz. soba noodles (Japanese-style)
1 small English cucumber, halved lengthwise and thinly sliced crosswise
1 small mango, peeled, halved, pitted and thinly sliced
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
1/2 cup chopped salted peanuts
lime wedges

To Make:
Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Yield:
4 Servings

January 25, 2008 at 2:06 am Leave a comment

Pasta Niçoise

It’s a lovely thing to find fresh tuna, and I love to come up with ways to eat it and keep it’s perfect flavor.  This pasta dish is the perfect thing for a light meal or even a picnic.  It’s inspired by the famous Salade Niçoise of France.  It comes together quickly and will disappear just as fast!

Pasta Niçoise
Ingredients:
2 six oz. tuna steaks
1 C. green beans
2 carrots (peeled and cut into matchsticks)
1 eight oz. can of white beans
1 C. mixed baby salad greens
1 C. cherry tomatoes (halved)
1 C. whole-wheat tagliatelle pasta (cooked and drained)
2 Tbs. olive oil
1 Tbs. cracked black pepper
3 Tbs. lemon juice
6 Anchovy filets (finely minced)
Sea salt to taste

To Make:
Fill a large pot with water and bring to a boil. Place green beans and carrots in boiling water for 3 minutes. Remove, drain, and flush with cold water until cool. In a large bowl, toss together white beans, green beans, cherry tomatoes and carrots. Salt and Pepper tuna steaks. Heat 1 T. olive oil in skillet over medium-high heat. Add tuna steaks and sear about 1 minute on each side. (Should be browned on outside and pink in center). Remove tuna from pan and set aside. For the dressing, add remaining 1 T. olive oil, lemon juice, and anchovy filets to the skillet and cook for 2 mins. Stir in pasta to heat through. To serve, place mixed salad greens on each plate. Top with vegetables, pasta and add tuna to top. Season with sea salt to taste.

Yield:
2 servings

January 16, 2008 at 1:15 pm Leave a comment


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