This is one of my favorite warm weather menus. I think you’ll enjoy it! Pair this with a good, crisp white wine and you have a delicious meal! Have a safe weekend and enjoy!
Pan Seared Salmon with Miso/Ginger Glaze
Sauteed Cucumbers and Fennel with Grape Tomatoes
Jasmine Rice with toasted Sesame Seeds and Fresh Chives
Vanilla Ice Cream with Candied Ginger, Toasted Almonds and Caramel Sauce
Pan Seared Salmon with Miso/Ginger Glaze
This recipe serves 4. It can easily be increase to serve 8 by doubling the ingredients.
4 – 6 ounce wild salmon filets
1 tablespoon good olive oil
1/2 cup miso ( available at Island Natural Foods or any Asian Market in your area)
1/4 cup Mirin (Japanese rice wine) or Dry Sherry
1 tablespoon shredded, fresh, peeled ginger root
1 tablespoon low sodium soy sauce
1 tablespoon good olive oil
French or Celtic grey salt and white pepper to taste
Heat oven to 350 degrees. In a heavy, heat resistant pan (I used a cast iron skillet), heat the oil until it is sizzling. Lightly salt and pepper both sides of each filet. Place the filets, skin side down in the hot pan and sear for about 3 -5 minutes. In a medium bowl, mix the miso, Mirin, ginger root and soy sauce. Spoon this mixture over the top of each filet and put the pan in the preheated oven for 15 minutes. The salmon continues to cook even after you remove it from the oven and it is best if left a bit rare in the middle. Serve with Jasmine rice (see recipe below) and a crisp, sauteed vegetable mixture (recipe below).
Jasmine Rice with toasted Sesame Seeds and Fresh Chives
1 cup Jasmine Rice
2 cups water
1/2 cup toasted sesame seeds
1 tablespoon butter
sea salt and pepper to taste
2 tablespoons chopped, fresh chives
Bring the water to a boil and add the rice. Cook 20 minutes, or until tender. Remove the rice to a bowl and toss with the remaining ingredients. For serving I always like to use a large, professional ice cream scoop to put a nice mound of rice on each plate before placing the salmon next to it. Additional chives, uncut, can be used for garnish.
Sauteed Cucumbers and Fennel with Grape Tomatoes
You read that right….sauteed cucumbers. They are simply delicious and a perfect accompaniment to this meal. I love to add shaved fennel to this dish and lovely grape tomatoes. A bit of fresh dill and all you’ll say is yum! Note: if you are not a fennel lover, that ingredient may be omitted.
2 cucumbers, peeled, seeded and thinly sliced (cut the cucumber in half lengthwise to take the seeds out leaving crescent shapes to saute.)
1 fennel bulb, top removed and the bulb thinly shaved, with a mandoline, preferably.
1 pint grape tomatoes, washed and patted dry
1 tablespoons good olive oil
sea salt and pepper to taste
2 tablespoons fresh dill, finely chopped
Heat the olive oil in a saute pan. Add the cucumbers and fennel, tossing to heat through yet, still crisp, approximately 5 minutes. Add the tomatoes and toss over the heat briefly. Remove the pan from the heat and season with the salt, pepper and dill. Serve with the salmon and jasmine rice for a delicious combination of tastes and textures.
Vanilla Ice Cream with Candied Ginger, Toasted Almonds and Caramel Sauce
I have to confess that I am a Ben & Jerry’s addict. I control this addiction by not buying it too often, but for special occasions, I indulge myself and my guests in the fabulous flavors of their line. For this dessert I choose their plain vanilla although I am a closet “Late Night Snack” and “Chubby Hubby” junkie.
Two pints will provide two nice scoops for four. Place the two scoops in a bowl or serving piece of your choice. Top with crumbled, candied ginger, a teaspoon or so per serving, sliced, toasted almonds and drizzle with caramel sauce. There is a caramel sauce that I can almost faint over: King’s Cupboard’s Three Chili Caramel Sauce. Beware! It does pack a bit of a “heated zing”, but I love the flavor sensation it creates when topping this recipe.
2 Responses
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Anne Dyer Says:
Great news, Melissa about spices and cook book!!
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Melissa Says:
🙂
