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Menu Plan for Spring II: Week 6, Day 1
Baked Salmon with Sesame-Soy Glaze
Basmati Rice with Mushrooms
Mangetout (Snow Peas) with Sesame Seeds
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
As long as we're toasting sesame seeds for the salmon, might as well toss some on the snow peas.
Soy Glazed Baked Salmon
Total time: 25 minutes
This is a simple glaze that thickens and clears as it bakes. The slightly hot, slightly salty flavor pairs well with sweet salmon.
Ingredients:
- 2 salmon fillets, 6oz each (180gr each)
- 1/4 cup (2oz, 60ml) soy sauce
- 2 tsp cornstarch (maizena, corn flour)
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tbs sherry
- 2 tsp toasted sesame seeds
Instructions:
- Put soy sauce, cornstarch, ginger, garlic and sherry in small bowl and whisk well.
- Put the salmon, skin side down, on a baking sheet.
- Spoon half of the glaze over the salmon.
- Bake in 400F (200C) oven for 15 - 20 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine.
- When salmon is almost done (or done) spoon the rest of the glaze over and bake for 2 - 3 minutes longer.
- Remove, sprinkle with sesame seeds and serve.
- To toast sesame seeds:
- Put them into a dry, nonstick skillet over medium heat.
- Toss or stir them about in the pan until lightly golden, 2 - 4 minutes.
Note: For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. Then wrap the whole mess up and toss.
Basmati Rice with Mushrooms
Total time: 20 minutes
Sautéed onions and mushrooms perk up fragrant Basmati rice for a lovely side dish. Make with vegetable stock or water for a vegetarian version.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- 1/2 tsp basil
- 1/2 tsp oregano
- 2oz (60gr) mushrooms
- 1/2 onion
- 1 clove garlic
- 2 tsp butter
- 1 tsp olive oil
Instructions:
- Heat 1 tsp butter in a small skillet.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock and herbs, cover and cook rice for length of time on package.
- While rice cooks:
- Chop onion, mushrooms and mince garlic.
- Heat remaining 1 tsp of butter and oil in small skillet. Add onion and sauté until tender, about 5 minutes.
- Add garlic and mushrooms and sauté until everything is light brown, about 10 minutes longer.
- When rice is done, combine with mushroom/onion, fluff with a fork and serve.
Sautéed Snow Peas (mangetout, pea pods) with Sesame Seeds
Total time: 10 minutes
Another of those fleeting spring vegetables. They cook quickly and are more versatile than 'just for stir-fries'. If they are small, leave them whole. If they are large (2", 5cm) cut in half or thirds, at an angle.
Ingredients:
- 4oz (120gr) snow peas, mangetout
- 1 tsp butter
- 1 tsp sesame or walnut oil
- 1 tsp soy sauce
- 1 tsp toasted sesame seeds
Instructions:
- Trim pea pods by snipping off the stem end.
- Heat butter and oil in a nonstick skillet over medium heat.
- Add pea pods and soy sauce and sauté 3 - 5 minutes, depending on size, stirring frequently.
- Taste, when they are done to your liking, remove, sprinkle with sesame seeds, soy sauce and serve.
- To toast sesame seeds:
- Put them into a dry, nonstick skillet over medium heat.
- Toss or stir them about in the pan until lightly golden, about 5 minutes.
Cooking Schedule: 30 minutes |
Mince garlic |
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