Monday, January 9, 2017

Hoisin Glazed Baked Salmon

2 Tbsp hoisin sauce
2 teaspoons soy sauce
1 Tbsp lime juice (can sub rice vinegar)
1-2 teaspoons sugar
1 large garlic clove, smashed and minced
4 6-ounce salmon fillets
Vegetable oil, for greasing the broiler pan

   1. Mix the hoisin sauce, soy sauce, lime juice, sugar and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.
   2. Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler.  Lightly grease a foil-lined broiling pan with vegetable oil. Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade. Broil until done, about 5-10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.
   Serve with steamed rice.

Sunday, January 8, 2017

California Thai Flank Steak

1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
1/2 teaspoon garlic salt
2 pounds flank steak

   1. In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.
   2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
   3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
   4. Spray a large sheet of aluminum foil with non stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.

Thursday, January 5, 2017

Chickpea Curry with Kale

2 tablespoons butter
1 tablespoon curry powder
1/2 cup onions, chopped
2 garlic cloves, minced
1 1/2 cups kale, finely chopped
1 (13.5 ounce) can coconut milk
1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
1/4 cup plain tomato sauce
1 teaspoon sugar
salt to taste
2 teaspoons fresh lemon juice
chopped cilantro, for serving
warm flatbread or steamed rice for serving

     In a pot over medium heat, melt the butter. Add the curry powder and cook, stirring constantly, until fragrant and toasted, about 1 minute. Add the onions, garlic, and kale, cooking until the onions are translucent and the kale is wilted, about 2-3 more minutes. Pour in the coconut milk, followed by the garbanzo beans and tomato sauce. Stir to combine, add sugar and salt to taste. Bring to a simmer. Remove from heat. Serve the curry with chopped fresh cilantro on top and warm flatbread or steamed rice.