Posts tagged ‘Salmon’

October 12, 2012

Grilled Salmon

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I haven’t shared dinner photos for a while, not that I haven’t been cooking, it’s more that I’ve only been cooking everyday food, and felt that it wasn’t really worth sharing.

20121012-154909.jpg For example, this is a very typical dinner at our place.

Rice +Miso Soup (Broccoli and Tomato)

Main dish:Grilled salmon and veggies

Side dish 1: Carrots with sesame

Side dish 2: Eggplant in sweet soy sauce with daikon radish

 

The 2 side dish can be prepared anytime of the day, can be made double batch so you can eat it the day after. This day, the only different thing I did was to grill the vegetables separately with the fish. I seasoned the grilled vegetable with olive oil+balsamic vineger+french mustard+honey dressing, but didn’t put the dressing on the salmon. It was sprinkled with salt and cooked on all sides.

 

My secret in cooking the salmon to the right texture is to heat the frying pan nice and hot, and cook the skin first until it is very crispy (but not burnt). Then, using a spatula, cook on all sides until it is cooked but not tough. By cutting some slits on the skin before cooking, you can peek “inside” to make sure that it’s not raw. I don’t use oil when cooking salmon because it is usually very rich and fatty.

 

This salmon was rather thick, so it took about 12 min all together to cook, but turned out very nice 🙂

April 5, 2012

Salmon!Salmon!!Salmon!!!

by KK

Hi this is KK, Sushi Artist, Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Yes, I went and bought a whole salmon!

It was 3.6kg, can you imagine the size of it compared to my knife? Of course, it did not fit on my cutting board, so it was a struggle to cut it into fillets. But after a long battle, it turned into

 and  and a lot more fish still in the fridge 🙂 !!

From today’s lesson, I now know that 3.6kg of salmon is enough for more than 10 people, so if I think how much I paid for it, we can have a feast pretty easily! I guess I’ll call to friends who want to share this experience next time.

Hope you enjoy your Easter Holidays!

March 8, 2012

Salmon Cabbage Roll

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum  🙂

Thank you for visiting my blog.

How many people buy a whole cabbage, and don’t know how to use it up before it goes bad? I’m certainly one of those people who can’r resist to buy a whole cabbage! As a family of three, and one just being a 18months old baby, I know I should stop buying a whole cabbage and stick to half size or even a quarter size instead, but I give myself and excuse that

“I can only make rolled cabbage with a full cabbage!”

Well, this is not the only reason,but maybe could be used for your excuse as well, so why don’t you try making it?

It is easy if you use my Handy Salmon Flake recipe, or you can start scratch by using salmon can.

Ingredients (make 6 pieces, you can freeze this so make 12 to use up the salmon can if desired)

-1/2can (200g) Pink or Red Salmon Can

-7 Cabbage leaf

-5 Dry shiitake mushuroom, soaked in 1/2 cup water

-15g Vermicelli

-2 Tablespoon starch

-Ginger,Soy sauce, Sake, Organic raw sugar

As mentioned above, salmon cans are usually sold in 415g can, so by making double batch (be sure to increase the other ingredients!) you can use up the can. On the other hand, my pot was perfect to cook 6 rolls, so I think at my house, I would make the Handy Salmon Flakes first, than use half of it to make 6 rolls.

Here’s how to make it!

Step1 :  Steam 6 (out of 7) cabbage leaf until they are soft, this takes about 10-15min so while waiting, place salmon in a frying pan and remove skin and bones, cook with 1/2 Tablespoon Sake+1/2 Tablespoon Soy sauce +2 teaspoon Raw sugar.

Step 2: Slice shiitake mushroom (save the soup), chop 1 cabbage leaf, soak vermicelli in hot water and chop them when they are soft; place all of this and the cooked salmon in a large bowl, season with 1 Tablespoon chopped ginger, 1 Tablespoon Soy sauce and 1 Tablespoon raw sugar, mix well with hand (this part is a bit messy),  add potato starch and mix well

Step 3: Remove stem from the cooked cabbage, place 1/6 of the salmon mixture and roll; place it in a large pot

Step 4:Cover rolled cabbage with soup from shiitake mushroom, add 2 Tablespoon Soy sauce, 2 Tablespoon Sake and 2 Tablespoon Raw sugar and cook on low heat for 8-10min
Serve with soup and eat it hot! I garnished it with some Nori seaweed, but that is extra.
My daughter ate the inside of this very happily. She couldn’t bite through the outside cabbage layer, so next time, I might just make salmon balls and give it to her.
A bit messy menu but that’s the fun of making it, and this could be frozen so is worth giving it a go, especially if you have already made my Handy Salmon Flakes!
NOTE: If you want to make t his into vegetarian dish, change the salmon into Momen (Firm) tofu. Remove excess water from the tofu before cooking, and the rest is the same! I’ll make this one day to show you the difference!
ENJOY 🙂
February 20, 2012

Handy Salmon Flakes (Red Salmon)

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.

I introduced how to make Handy Salmon Flakes using Pink Salmon before.

 

Last week, a can of red salmon was on sale for $4.99 a can, still expensive than pink salmon, but I decided to enjoy the luxury of buying it and making salmon flakes again!

This is how it looks. You can tell how different it is, compared to the pink salmon. The color is more vivid (No colorings added) and the flavor is stronger too! I changed the ingredients a little bit, less sugar and more Japanese by adding some soy sauce.

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The seasoning was

-1/2 Tablespoon Organic raw sugar

-1 Tablespoon Sake (cooking rice wine)

-1/2 Tablespoon soy sauce

 

The way to cook it is the same:

Step 1: Drain excess water from the can, remove skin and bones.

Step 2:  Cook salmon on low heat and break the fish into small flakes, using a spatula. When the fish looks dry (about 8min), add the seasoning and stir.

 

Done! I gave some with rice to my daughter for tasting, and she loved it! Then,I used it to make some dinner, which I will introduce how to make too!  Enjoy 🙂 !

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February 5, 2012

Handy Salmon Flakes

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum:-)
Thank you for visiting my blog.

 

Today, I would like to introduce how to make Salmon Flakes.

It is so easy to make, and handy to use, I have it in the fridge (and freezer) all the time.

 

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Ingredients

-1 can of salmon (415g), Red salmon does look better, but I use Pink salmon can, which is half the price 🙂 Just make sure you buy MSC (Certified Sustainable Seafood) cans to be friendly to the environment! Select Wild Caught Pink Salmon at Woolworth is what I use, it is only 2.99 a can when it’s on sale, so I try to keep stock of it!

-1 Tablespoon Organic raw sugar

-1 teaspoon Soy sauce

-1 teaspoon Mirin

 

How to make it is sooooo easy.

Step 1: Drain the water from can, remove skin and bones. In Japan, salmon bones are sold as “Salmon Bones” in a can, and it is a delicacy! You can leave them in, but because I feed this to my 16 months old baby, I try to remove the bones, especially the big ones. They don’t get thrown out, I just nibble them as I cook 🙂

Step 2: Cook salmon on low heat and break the fish into small flakes, using a spatula. When the fish looks dry (about 8min), add the seasoning and stir.

Done! Sooooo easy! It has quite a strong flavor to it, so I just mix it with rice and make a simple roll sushi, this is a lunch for my daughter! She can eat this on her own!

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You can mix this with veggie or with pasta, use it as if you are using a canned tuna.

I usually freeze half of it, if keeping it in the fridge, make sure to use it in about a week! Enjoy!!

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