Asian Style Salmon

In just a few minutes you can pull this together, serve it with a salad and it is a simple easy dinner that you will want on repeat!

Asian Salmon 2

This is the most delicious dish – and the simplest!  A few minutes to prepare, a few more to cook and you are done!  The flavour is just exquisite!  I used parchment instead of foil tonight – either works well.

  • 3 cloves garlic, minced
  • 1/4 cup honey
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • Freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sesame seeds
Asian Salmon 1

Whisk these few ingredients together and everything is ready in minutes.

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together garlic, honey, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
  3. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.

This recipe came from “damndelicious” and it certainly is!

 

Bang Bang Shrimp

This is delicious, which makes it a winner in my books!  The biggest bonus is that the whole dish comes together very quickly with ingredients that you likely have in your kitchen anyway.  The dipping sauce is a bit sweet, a bit spicy and a bit tangy from the yogurt.

Bang bang shrimp 4

Grilling these outside would have been perfect, but the rain changed that plan!

INGREDIENTS

  • 4 tablespoons plain Greek yogurt
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon Sriracha sauce
  • 1 tbsp minced chives
  • 1 pound shrimp (raw, peeled and deveined)
  1. Mix together the first four ingredients and set aside.
  2. Thread shrimp on skewers (if using wooden skewers soak in water for 30 minutes first).
  3. Brush the shrimp with some of the sauce and leave the rest for dipping after they are cooked.
  4. Grill shrimp until just cooked through – it only takes a few minutes so watch carefully to be sure they are’t overcooked.
Bang Bang Shrimp 1

I’m sure you have all these ingredients on hand, and the dipping sauce is amazing to just keep on hand so make enough for leftovers.

 

Bang Bang Shrimp 2

Smooth, creamy and absolutely delicious.

Bang bang shrimp 3

Grill just until cooked through – today it had to be on a grill pan because it was absolutely pouring out there!

If you’ve had these at a Chinese restaurant they are usually deep fried in a light batter, and the dipping sauce is a lot heavier – made with mayonnaise.  I prefer this version made with greek yogurt, and I bet you will too!

 

Taiwanese Chicken Bites

Taiwanese chicken 7

We had this chicken for the first time at an outstanding restaurant in Huatulco.  Only about 7 tables, most of them on the sidewalk, and yet they had the most amazing fusion of flavours.  The owners spent a fair bit of time traveling around Asia, and this is reflected in their food.  If you get a chance to try out “Mercader”, then go.  Until we go back, I will just have to make this at home!

IMG_9205 (2)

Globetrotting tonight ….. served with Korean Fried Cauliflower (KFC) and loved it!

 

Ingredients
Chicken
1 1/2 lbs boneless skinless chicken thighs

Marinade
1 medium head of garlic
1/2-inch ginger
3 green onions, white and 1-inch of the green part, minced
2 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sweet potato starch
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Taiwanese chicken 1

Just the aroma of this marinade will have you salivating!

Coating

1 eggs
1/2 cup cold water
2-3 cups sweet potato starch (I had to ask one of our daughters to buy this from an Asian market in Vancouver and bring it home for me!)

To fry
3-4 cups peanut, rice bran or avocado oil

To serve
Leaves from 1 bunch of fresh Thai basil
salt and white pepper to taste

IMG_9200.jpg

Have everything ready to go before starting to fry the chicken.

 

Directions
1. Cut the chicken into 1-inch chunks and place in large bowl. Make the marinade by mincing or forcing the garlic through a press into a small bowl. Add the minced green onions, soy sauce, Mirin, 5-spice, white pepper, sweet potato starch and cayenne pepper, stir to form a paste and then scrape into the bowl with the chicken. Mix to coat all the chicken and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.

2. Once the chicken is done marinating, place the eggs in medium sized bowl with the 1/2 cup of water. Beat together with a fork. Place the sweet potato starch in another medium sized bowl. Heat the frying oil in a sauté pan or wok until it reaches 350˚F. Using chopsticks or tongs, dip the chicken first in the watery egg mixture then in the starch and fry the chicken pieces without crowding them too much for 3-4 minutes or until golden brown. Try not to overcrowd the pan, I usually fry about 6-8 pieces at a time in the wok and 8 – 10 pieces in my 10” sauté pan.  Side note, I don’t recommend using a deep fryer that re-uses the oil.  The sweet potato starch is so fine that it doesn’t filter easily.

3. Once fried, place the chicken on a wire rack or a plate lined with paper towels to drain. Immediately toss with generous amounts of salt and white pepper to taste. Once you’ve fried all the chicken, fry the Thai basil leaves for 30 seconds or until they darken and then serve with the chicken.

IMG_9206

Thai Chicken Satay with Peanut Sauce

Looking for a quick, easy, but absolutely delicious dinner that doesn’t look easy or quick?? Here you go!

Thai Satay 5

We used full chicken thighs tonight for a super quick easy dinner, only marinated for 20 minutes, and they were still delicious!

If you want an amazing appetizer, thread these on skewers and serve with the sauce on the side ….. everybody loves a great peanut sauce.

Ingredients

  • 400 g/14oz coconut milk

MARINADE:

  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into bite size pieces or full chicken thighs
  • 1 tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry paste
  • 1 tsp salt

Thai Satay 1

THAI PEANUT SAUCE:

  • 2 tbsp red curry paste
  • 3/4 cup natural peanut butter, smooth
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 1/2 – 1 tsp of chili flakes (to your taste)
  • 3/4 cup  water(approximately – start with 1/2 cup and thin if necessary)
Thai Satay 2

When I’m cooking Thai food, I always use palm sugar, it adds such a complex sweet flavour.

Thai Satay 3

SERVING:

  • 2 tbsp peanuts finely chopped
  • SERVING:

    • Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
    • Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
    • Serve with sauce on the side for dipping.Lime wedge

      Instructions

      • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

      THAI CHICKEN SATAY SKEWERS:

      • Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
      • Thread onto skewers – I do 4 to 5 pieces each.
      • Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
      • Cook skewers in batches for 3 minutes on each side until golden.
      • If using full chicken thighs, grill over medium heat until cooked through.

       

      Thai Satay 4

      Don’t miss this step!  Toast peanuts, chop and use as a garnish – so worth the extra effort.  Any nut, toasted, tastes better.

       

      THAI PEANUT SAUCE:

      • Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
      • Stir to combine then simmer, stirring every now and then, for 5 minutes.
      • Adjust consistency with water – it should be a pourable but thickish sauce.
      • Cover with lid and keep warm while cooking skewers.

      Thai Satay 6

       

    Have you been to RecipeTinEats website?? Her recipes are amazing – easy but complex.  This is a great example of an easy weeknight dinner that is incredibly delicious.  This peanut sauce makes way more than you need, but can be kept in the fridge for another night, or freezes well.

Bright Crunchy Thai salad with Peanut Lime Dressing

Brighter skies, longer days, and warm temperatures mean I’m looking for meals that are lighter and feel so good to eat!  The flavours of this dressing are so good you are going to want a big batch to keep in the fridge – use it to dip any fresh vegetables in.

Sesame chli lime cashews 3

Served tonight with some lightly garlic buttered prawns …. a perfect meal.

Dressing

  • juice of 2 limes
  • zest of 1 lime
  • 2 tbsp fish sauce
  • 2 tbsp Ponzu sauce
  • 3 tbsp sweet chili sauce
  • 1 – 2 tsp grated or minced garlic (to your taste)
  •  1 tbsp grated or minced ginger
  • 1 tbsp peanut butter
  • 1 tbsp sesame oil
  • 1/4 cup cilantro (the stems are perfect for this, they pack so much flavour – just mince a bit before putting in the blender
  • 1/3 cup roasted peanuts

Combine all ingredients in blender and whiz up until smooth and creamy.

Gather up all the vegetables that scream fresh to you and make an awesome crunchy salad.

Lightly seasoned cashews make a fantastic crunchy topping!

In a frypan combine:

  • 1 1/3 cups cashews
  • 1/2 tsp chili powder
  • 1 tbsp sesame oil

Sesame Chili Lime cashews

Toss and heat until cashews are lightly browned and then cook for a further minute with:

  • 1 tbsp honey
  • zest of 1 lime
  • 2 tbsp black sesame seeds (lightly toasted)

Remove from heat and allow to cool.

Sesame chli lime cashews 2

This dressing makes more than you will need.  If you want to make a complete meal out of this, then scoop out about 1/2 cup and marinate a protein for grilling.  It works equally well with flank steak or chicken.  I haven’t tried it with tofu, but I’m sure it would be great.  Grill steak or chicken and allow to rest at least 15 minutes before slicing.  Cool before serving with the salad.

Taiwanese Popcorn Chicken

I can’t tell you how light and fluffy this popcorn chicken coating is.  It comes down to the potato starch I think.  All the aromatics seep into the chicken with this marinade and every bite is a burst of flavour.  You might think I made a quick trip to Taiwan for this recipe ….. but you’d be wrong.  We tasted this first in Huatulco, Mexico and dreamt of it until I figured out how to make it.

Taiwanese chicken 7

Mercader Restaurant in Santa Cruz Huatulco, is where we first tasted this incredible bite of chicken.  The owner/operators have travelled extensively and bring flavours from all over the world to play with Mexican ingredients.

Chicken
1 1/2 lbs boneless skinless chicken thighs

Marinade
1 medium head of garlic
1/2-inch ginger
3 green onions, white and 1-inch of the green part, minced
2 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sweet potato starch
1/2 teaspoon Chinese 5-spice
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Coating
1 egg
1/2 cup cold water
2-3 cups sweet potato starch

Oil for frying.

Directions
Cut the chicken into 1-inch chunks and place in large bowl. Make the marinade by mincing or forcing the garlic through a press into a small bowl. Add the minced green onions, soy sauce, Mirin, 5-spice, white pepper, sweet potato starch and cayenne pepper, stir to form a paste and then scrape into the bowl with the chicken. Mix to coat all the chicken and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.

Taiwanese chicken 1

Mix all the marinade ingredients together, and stir together in a bowl large enough to hold the chicken as well.

Taiwanese chicken 2

Stir the chicken pieces into the marinade, and cover.  Place in the fridge for at least 30 minutes and up to overnight.

 

Once the chicken is done marinating, place the eggs in medium sized bowl with the 1/2 cup of water. Beat together with a fork. Place the sweet potato starch in another medium sized bowl.

Taiwanese chicken 3

I had an egg white in the fridge today. so used just that instead of a whole egg.

Taiwanese chicken 4

Heat the frying oil in a sauté pan or wok until it reaches 350˚F. Using chopsticks or tongs, dip the chicken first in the watery egg mixture then in the starch and fry the chicken pieces without crowding them too much for 3-4 minutes or until golden brown. Try not to overcrowd the pan, I usually fry about 6-8 pieces at a time in the wok and 8 – 10 pieces in my 10” sauté pan.

Taiwanese chicken 5

Don’t overcrowd the oil or the temperature will drop.

Taiwanese chicken 6

Season with the salt and white pepper as soon as it comes out of the fryer.

Taiwanese chicken 8

Make a dipping sauce to take this over the top.  Combine sweet soy sauce, spicy oil, a bit of sesame oil, sliced garlic and green onions.

Taiwanese chicken 9

Addictive.  

I found this recipe on a great website, “Eat the love”, and it’s perfect.  My only addition is the dipping sauce.  I’m hope that I can also find the sweet potato starch he uses, but so far I’ve only been able to find regular potato starch.

 

 

Thai Salmon

It doesn’t happen often, but every so often Grant isn’t home for dinner …. and he doesn’t like salmon, so that is the first thing I think of making.  Loved this spicy, tasty salmon with a bit of sauce to drizzle over rice or vegetables.

Thai Salmon 4

Not only was this tasty, spicy, and packed with flavour, it was super easy and didn’t require any cleanup!  How fantastic is that?

  • 1/2 cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • 1 teaspoon Sriracha, optional
  • 2 pounds salmon
  • 1/4 cup peanuts, chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons toasted sesame seeds

DIRECTIONS:

    • Preheat oven to 375 degrees F. Line a baking sheet with foil.
    • To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
    • Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
Thai Salmon 1

Just a few items needed, wrap this little salmon up in flavour and bake!

Thai Salmon 2

Preheat your oven to 375 and prep the salmon.

Thai Salmon 3

Drizzle with the seasoning, wrap and bake.  (I lined my foil with parchment)

Pull it out of the oven and sprinkle with cilantro, green onions, peanuts and sesame seeds.  Enjoy!

Thai Salmon