Braised Salmon Hong Ya

This is a warm hearty dish you can enjoy when you crave a warm rich seafood soup or stew. I learned this approach to salmon from my co-grandparent Hong Ya who taught me many wonderful dishes from China. It's kind of like an Asian seafood chowder.

The nori seaweed brings out the earthy flavors of the sea, which pair so well with the salmon. The sesame oil and chili flakes sharpen the dish a bit against the silky curtains of the wilted spinach. Beautiful as it is delicious, this dish is simple, yet so rewarding.

1/2 shallot, finely diced

2 cloves garlic, minced

1-inch fresh ginger, minced

Liquids:

1 cup chicken broth (I used Better than Bouillon)

1/2 cup dry white wine

1/2 cup water

1 tsp black soy sauce

1 tsp soy sauce

1 tsp toasted sesame oil

Dash hot pepper flakes (I used Korean chili flakes), or to taste

1 lb salmon bites, (1-inch, skinless cubes)

5 oz fresh baby spinach leaves, coarsely chopped

1/2 cup Kizami Nori seaweed strips

Sauté the shallots in a dash of neutral oil over medium heat in a wide skillet. After 2-3 minutes, and the shallots have begun to soften, add the garlic and ginger and cook another 2-3 minutes, stirring often.

Add the liquids to the skillet and bring to a gentle boil. Add the salmon, spinach and the nori and cook 3-4 minutes, just to wilt the spinach and nori and cook the salmon through.

Plate in bowls and garnish with toasted sesame seeds.

Serves 3-4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet and cook 2-3 minutes. Season to taste with c

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog