Salmon and Vegetables Teriyaki

The same dish they have for takeaway at Whole Foods with better salmon and less sweet teriyaki.

Sushi rice (in the rice cooker or heat rice with 1 teaspoon canola oil and a teaspoon of salt and then for every  1 cup of rice  add 1 1/2 cup water).

Carrots, red pepper, and broccoli steamed (start carrots first, then red pepper, then broccoli).

Pan sear salmon however done you like (remove pin bones if needed). I have been using Silver Coho Salmon I found at Trader Joe’s and it has been very tender and delicious.

Mix teriyaki sauce: in a measuring cup add a heaping spoon of cornstarch, then stir in soy sauce until you have a smooth slurry. Then equal parts soy sauce, mirin rice wine or sake, brown sugar. Add a teaspoon of grated ginger and fresh ground pepper to taste. Microwave a minute at a time until thickened or bring to a boil on stove.

Garnish with toasted sesame seeds. Maybe some thinly sliced scallions too.

Done.

Copyright © 2017 MRStrauss • All rights reserved

Salmon Teriyaki

The only part of this recipe where measure matters is for the rice and even there I haven’t found the need to be too precise. Perfect rice is perfect for you: add more water, less water, more salt, oil, a bay leaf, a chopped onion. In time, you’ll have a lot of perfect rice. I like baked brown rice— it turns out with a little more bite left to it. This also works well if you are roasting the asparagus since you can make double use of the heat your oven worked hard to get. I do try to make extra rice since it is so useful for so many things— even plain for a quick snack. But sometimes everyone is really hungry and the only thing left is a small prize of rice scrapings for whoever is cleaning the dishes. If you need to adapt this for a tiny kitchen, you can bake the salmon in a toaster oven and do the rice and broccolini on a two burner stove. Or do the rice in the oven and pan fry the salmon.

Broccolini options: You could use any greens here. I have made this with something called ‘Chinese broccoli’ and also with baby bok choy. All steamed. But stir frying the vegetables would work too.

Salmon options: I have been seeking out wild Sockeye, King, or Coho salmon because they have the deepest color. I’m not sure what goes on with farmed salmon, but they look like I do after a long winter—pale. Some even have natural color added. Something added is never natural. What color was it before? I would rather have a smaller piece of a salmon that lived the salmon life. And here you don’t need a big piece. I might try arctic char the next time. Also you can either pan fry the salmon or bake it at 275ºF until it reaches 140º (about 30 minutes for a one pound piece.)

Rice options: Instead of brown rice, you could use white rice, quinoa, couscous…

Sauce options: I have been using bottled teriyake sauce. The Whole Foods brand has a pretty good one.

Time note: If you do the baked rice, it will take about 10 minutes to prep and boil the water and 50 minutes in the oven. Everything else will come together within that time. I usually manage to clean up the kitchen and check messages, email, etc. while things are cooking.

For this four person version, you’ll need:
• Around a quarter to a third of a pound per person for the salmon
• 3 cups of medium grain brown rice
• Two bunches of broccolini
• Around a half cup teriyake sauce
• Around four or five spring onions finely sliced to garnish
• Salt, ground pepper, olive or canola oil
Optional: sea salt flakes, fresh cracked pepper

Cooking Equipment I used:
• Frying pan for salmon (I used a 12″ pan for four pieces of salmon)
• 4 quart pot with steamer insert
• Anchor Hocking 11 cup covered baking dish or 9×13 baking dish with foil to cover for the rice
• Four cup Pyrex measuring cup for boiling water

Get the oven going at 375º.

Next, get the rice going. This is my big, hoping for leftovers portion, but you can cut it in half or thirds:
• Mix 3 cups medium grain brown rice and 3/4 tsp table salt in the baking dish
• Bring 4 2/3 cups water to a boil in a pot or microwave in a four cup Pyrex measuring cup (it will fit the extra 2/3 cup) or other microwave safe bowl.
• Add the boiling water to the rice
• Stir in 2 tablespoons of olive oil
• Cover and bake for about 50 minutes.

Once the rice is in, put the bowls on the stove to warm up and cut up the broccolini in roughly 3 inch pieces. Discard (or compost) any really woody ends. Set aside until you get the salmon in the pan. Prepare the pot and steamer. Add about a cup to cup and a half water and set on low.

When the rice has about fifteen minutes left, set a pan or a griddle on the stove and let it get good and hot. Prepare your salmon: rinse, dry, remove any bones, season with a little table salt and ground or fresh cracked pepper. You can cut into serving sizes or leave whole.

Turn the steamer up to high. Put the broccolini when the salmon has about four minutes to go.

Sear the salmon flesh side down, turning after it releases from the pan and has a little crust to it; I don’t find that I need any oil here, I just have to wait for the pan to let it go after a few minutes. Sear the other side a few minutes and let the skin crisp up, someone at the table will probably love a side dish of crispy salmon skins. Turn the heat down and let it finish cooking, anywhere from 3 to 5 minutes depending on how thick it is and how done you want it to be. Sneak a peek with a sharp knife at the thickest part if you’re not sure. I always do this because I’m never sure. When the salmon is almost done, take out the rice and uncover the broccolini

It’s ready. Remove the skins from the salmon if you want. Or leave them on. Coat the salmon with the teriyaki. Assemble your little bowl with as much or as little as you want. Top with spring onions.

Why a bowl? You can use any kind of dish, but I like a bowl. I like to cup my hand around the bowl while I’m eating to share a little of the food’s warmth with my hands. The best part is at the end: holding the bowl helps you get every last bit out. Also it’s easier to make food look nice in a bowl.

Notes: For olive oil, I use Columela, for sea salt flakes, I use Maldon, and for pepper, I use the Tellicherry variety. I use table salt for anything mixed in or cooked and save the sea salt flakes for finishing or roasting. Using these ingredients adds a little extra flavor to the dish and they’re getting much easier to find now.

Copyright © 2016 MRStrauss • All rights reserved

Summer Sole

I love how bright tasting this is. I’ve made it with orzo and quinoa and both are equally good. I was originally going to make this with tilapia but I got sole instead. This turned out to be a good thing— sole is so thin, I decided to roll it up and that worked really well here. Although there is some preparation involved with the vegetables, overall the dish keeps the simplicity I was looking for. Actually, after watching a show about tiny houses— the ones built on trailer beds— I realized this would work well for a tiny kitchen: you could easily do the fish in a toaster oven and you only need a two burner stove for the rest.

Options: There are always options. I mention trying quinoa instead of orzo above. I think couscous would also be a good base. The fish could be another sort of mild, white fish. I tried this with tilapia, but I wasn’t crazy about it. I’m sure there are other fishes that will work here, so I’ll keep an eye out. Snapper? You can top the fish with some toasted Panko at the end if you like some crunch. Or maybe ground nuts. I have a nut allergy so I can’t tell you if nuts are a possibility here. What other crunchy things are there? I also want to try adding some red pepper; maybe taking out the carrots and/or the squash. If there’s asparagus around, that would be good here too. I was thinking about adding some tarragon to the parsley sauce next time; I wonder if basil would work instead of the parsley? Lots of things could be really good here.

For this four person version, you’ll need:
• Two medium or one large filet of sole for each person (cut large ones in half lengthwise)
• Two cups of orzo
• Two crowns of broccoli
• Three carrots
• One or two yellow squash (depending on size)
• Garlic (I used four cloves vegetables and four in the sauce)
• One lemon
• Two cups of parsley leaves (I don’t like the stems, so I pluck the leaves)
• Salt, ground pepper, olive oil (or other mild oil)
Optional: sea salt flakes, fresh cracked pepper

Cooking equipment I used:
• Saute or frying pan for the vegetables (I used a 12″ frying pan)
• Sheet pan lined with parchment if needed for the fish (I used a 13×18 because that’s what I have, but it could be smaller, even a toaster oven pan)
• 3 qt saucepan for the orzo

Get the oven going at 400°F.

Start with the the sauce so it can have a little time for the flavors to come together. Combine about two cups of finely chopped parsley with the zest and juice of one lemon, around a third of a cup of olive oil, a teaspoon of salt, and one to four or more garlic cloves —finely chopped or run through a garlic press. I use the zest and juice of one lemon to be economical and as many a four cloves of garlic because I love garlic and around and enough olive oil to give it the consistency of a sauce. You could also blitz it in a small food processor or one of those bullet things.

Next, get a pot of water going on high for the orzo and set your bowls on the stove to warm.

While the water’s heating up, rinse and dry the sole. On a baking sheet, with parchment paper if needed, brush the fish with olive oil and sprinkle with fresh cracked pepper and sea salt flakes; then roll the fish up bow to stern and repeat with olive oil, salt, and pepper on the outside. Set the fish aside.

Then set to work on your vegetables. Get the pan warming up on medium with a teaspoon or so of olive oil and a little salt. I cut the carrots and squash into thin half-moons and the broccoli into small half-florets (you can save the stems for slaw).

The water for the orzo should be ready now, so that can go in. It usually takes around nine minutes, but go with whatever the box says.

Then saute the vegetables. I turn the pan up to medium-high and put the carrots in first for a minute or so, then the broccoli, and then the squash. If you want to avoid using a pan, you could also boil the vegetables in with the orzo by adding the carrots the last four minutes and the broccoli and squash for the last three to two depending on the thickness. When the vegetables are almost ready, add one to four of more garlic cloves—finely chopped or run through a garlic press.

Once the orzo is in and the vegetables are sauteing, the fish can have its turn in the oven. The fish is ready when an instant read thermometer says 145ºF or when a fork or knife can easily go through the thickest part. This is somewhere around seven minutes.

Do I need to say ‘drain the orzo’?

Then it all comes together in a filling little bowl. I’m thinking next time I’ll give the finished bowls an extra splash of lemon and dash of sea salt flakes before it hits the table.

Notes: For olive oil, I use Columela or Nuñez de Prado— they both have a sort of spicy flavor, for sea salt flakes, I use Maldon, and for pepper, I use the Tellicherry variety. I use table salt for anything mixed in or cooked and save the sea salt flakes for finishing or roasting. Using these ingredients adds a little extra flavor to the dish and they’re getting much easier to find now.

Copyright © 2014 MRStrauss • All rights reserved

Spring Salmon with Asparagus

The only part of this recipe where measure matters is for the rice and even there I haven’t found the need to be too precise. Perfect rice is perfect for you: add more water, less water, more salt, oil, a bay leaf, a chopped onion. In time, you’ll have a lot of perfect rice. I like baked brown rice— it turns out with a little more bite left to it. This also works well if you are roasting the asparagus since you can make double use of the heat your oven worked hard to get. I do try to make extra rice since it is so useful for so many things— even plain for a quick snack. But sometimes everyone is really hungry and the only thing left is a small prize of rice scrapings for whoever is cleaning the dishes. If you need to adapt this for a tiny kitchen, you can do the rice and salmon on a two burner stove and the asparagus in a toaster oven.

Asparagus options: If I am using medium to thick asparagus, I roast them. These seem to really like being roasted and will thank you with a smoky sweet flavor. If I have the thin asparagus, I trim their woody ends, leave them whole and drop them into boiling, salted water for two minutes at most and then run them under a bit of cold water and onto a kitchen towel. Then they would be strong enough to merrily jut out of the bowl and you could eat them by hand, dipping them in the sauce as you go. It’s always fun to use your fingers. If you can’t find asparagus, you could try broccoli or broccolini or any other greens.

Salmon options: I have been seeking out wild Sockeye, King, or Coho salmon because they have the deepest color. I’m not sure what goes on with farmed salmon, but they look like I do after a long winter—pale. Some even have natural color added. Something added is never natural. What color was it before? I would rather have a smaller piece of a salmon that lived the salmon life. And here you don’t need a big piece. I might try arctic char the next time.

Rice options: Instead of brown rice, you could use white rice, quinoa, couscous, or some sort of small pasta.

Sauce options: Greek yogurt has been finding its way into more of my cooking all the time, but I used to use mayonnaise and there are probably other things that would work well. Regular plain yogurt would be fine. The herbs could be anything: dill, tarragon, basil….

Time note: If you do the baked rice, it will take about 10 minutes to prep and boil the water and 50 minutes in the oven. Everything else will come together within that time. I usually manage to clean up the kitchen and check messages, email, etc. while things are cooking.

For this four person version, you’ll need:
• Around a quarter to a third of a pound per person for the salmon
• 3 cups of medium grain brown rice
• Two bunches of asparagus
• Plain Greek yogurt (small 5.3 oz.)
• Around a quarter to a third cup each of finely chopped chives and parsley— save some chives or parsley to garnish.
• Around 2 tablespoons of lemon juice
• Salt, ground pepper, olive or canola oil
Optional: sea salt flakes, fresh cracked pepper

Cooking Equipment I used:
• Frying pan for salmon (I used a 12″ pan for four pieces of salmon)
• 13×18 sheet pan for the asparagus
• Anchor Hocking 11 cup covered baking dish or 9×13 baking dish with foil to cover for the rice
• Four cup Pyrex measuring cup for boiling water

Make sure there is room in the oven for the baking dish with the rice on the top shelf and the baking sheet with the asparagus on the middle rack and get the oven going at 375º.

Next, get the rice going. This is my big, hoping for leftovers portion, but you can cut it in half or thirds:
• Mix 3 cups medium grain brown rice and 3/4 tsp table salt in the baking dish
• Bring 4 2/3 cups water to a boil in a pot or microwave in a four cup Pyrex measuring cup (it will  fit the extra 2/3 cup) or other microwave safe bowl.
•  Add the boiling water to the rice
• Stir in 2 tablespoons of olive oil
• Cover and bake for about 50 minutes.

Once the rice is in, put the bowls on the stove to warm up and cut up the asparagus. I usually cut them on the bias (just because I like the way they look and it doesn’t take any more time here) in roughly 3 inch pieces. Discard (or compost) any really woody ends. Toss with a little olive oil. Spread on a baking sheet, sprinkle with sea salt flakes, and put them in the oven with the rice for the last half hour. When you take the rice out, move them up to the top rack and broil for a few minutes to get some nice brown spots going if you want.

Now make the sauce. Mix the Greek yogurt, or any plain yogurt or mayonnaise, with a handful of fresh minced chives and parsley. You can also try adding mint. Or maybe some tarragon could work. Squeeze in enough lemon juice to get the taste and consistency you like (I’ve been using around two tablespoons) and add a dash of salt and a little fresh ground pepper. Set it aside to let the flavor come together.

When the rice has about fifteen minutes left, set a pan or a griddle on the stove and let it get good and hot. Prepare your salmon: rinse, dry, remove any bones, season with a little table salt and ground or fresh cracked pepper. Sear the flesh side, turning after it releases from the pan and has a little crust to it; I don’t find that I need any oil here, I just have to wait for the pan to let it go after a few minutes. Sear the other side a few minutes and let the skin crisp up, someone at the table will probably love a side dish of crispy salmon skins. Turn the heat down and let it finish cooking, anywhere from 3 to 5 minutes depending on how thick it is and how done you want it to be. Sneak a peek with a sharp knife if you’re not sure. I always do this because I’m never sure. When the salmon is almost done, take out the rice and move the asparagus to the top rack and broil for a few minutes.

It’s ready. Remove the skins from the salmon if you want. Or leave them on. Assemble your little bowl with as much or as little as you want. Top with a few chive batons if you’re in the mood.

Why a bowl? You can use any kind of dish, but I like a bowl. I like to cup my hand around the bowl while I’m eating to share a little of the food’s warmth with my hands. The best part is at the end: holding the bowl helps you get every last bit out.

Notes: For olive oil, I use Columela— it has a sort of spicy flavor, for sea salt flakes, I use Maldon, and for pepper, I use the Tellicherry variety. I use table salt for anything mixed in or cooked and save the sea salt flakes for finishing or roasting. Using these ingredients adds a little extra flavor to the dish and they’re getting much easier to find now.

Copyright © 2014 MRStrauss • All rights reserved