fish

Broiled Honey Soy Salmon

Broiled Honey Soy Salmon

My absolute favorite way of preparing salmon is broiling. I only recently discovered this method over this past year or so. As my kitchen in my Hong Kong apartment is simply equipped with a hot plate, microwave, and toaster oven, I have really learned some new cooking techniques. For the first 4-6 months I had been living here, I didn't touch the toaster oven. I grew up with a toaster oven but we only really used it for well, toasting things. English Muffins, melting cheese, etc. I don't know why it took me so long to realize that a toaster oven can do everything a real oven can. Bake, roast, broil. It's incredible and the reason why there have been so many toaster oven recipes on the blog this year, lol! 

Broiling salmon sounds so...aggressive. However, once you've got the timing down pat, you are in for the flakiest, butteriest (is that a word?), moist, and tender salmon ever. The amount of time needed to broil a piece of salmon simply depends on its size (and thickness). I find that a normal fillet takes between 5-8 minutes. The finished fish will be firm but still bounce back to the touch. Any time I have broiled it beyond 8 minutes, the flesh will lean towards rubbery and over-cooked. Again, play with timing for yourself.

My favorite preparation for salmon is simply salt and pepper, and then served with tons of lemon juice after it's cooked. I feel like simple seasoning allows the real flavor of the fish to come out, especially when it's perfectly cooked. And of course, you need a ton of acid with fish. Today I'm sharing a simple classic marinade for salmon that you can enjoy with brown rice and veggies. Simply whisk it together and marinade the fish for at least half an hour. Of course, the longer the better. When it comes time to cook, prepare everything else in the meal first, since the fish will only take 5-8 minutes. You can prepare more marinade on the side, to warm and thicken for serving if you'd like. 

Stuffed Baby Bok Choy Cups

Stuffed Baby Bok Choy Cups

Living in Hong Kong is a constant foodie fest. There are so many amazing things to eat and try and sometimes it gets overwhelming. I've been trying my best to cook at home more often (even though eating out is so much more convenient in HK!) But it has really made a change in my energy levels and overall well-being. It's often hard to avoid carbs here, but today I have a really fun recipe that is the perfect addition to your low-carb list! These babies are like eating flavorful dumplings...without the guilt!

Poached Salmon with Sesame Ginger Quinoa

Poached Salmon with Sesame Ginger Quinoa

This combo is so yummy! The tiny quinoa pops in your mouth, and the gentle flavors of sesame and ginger are perfect with the moist, flakey salmon. The sauce brings just enough salt and acid to the protein, and the quinoa soaks it all up. What I love about dishes like these is learning new techniques. Now you can poach other fish, or incorporate quinoa into your meals! :) 

Ahi Poke & Wonton Crisps

Ahi Poke & Wonton Crisps

Poke is something you crave. Something you daydream about. Tender chunks of raw ahi tuna, marinated in shoyu, sesame oil, and any combination of chili pepper and sriracha. Other variations of ingredients may include seaweed, green onion, maui or red onion, toasted sesame seeds, furikake, garlic, or tobiko. If you’ve been lucky enough to travel to Hawaii, most likely you’ve tried authentic poke and you’ll know why it’s something I crave constantly. 

Dover Sole A La Meuniere

Dover Sole A La Meuniere

During the week, I like to eat lighter meals. It’s great to have an arsenal of simple, reliable recipes that you can tweak and put your twist on. This classic recipe uses Dover sole, a flatfish that is prized for its mild, buttery, sweet flavor and versatility. The classic recipe coats the fish in seasoned flour, but I’ve added another step to give it a little more crispiness. Butter and lemon enhance the natural taste and texture of the fish. Sole is affordable and pretty hard to mess up. You can use the techniques in this recipe on other protein as well! Let’s get cookin :)

Baked Fish Tacos with Mango Salsa and Cilantro-Lime Vinaigrette

Baked Fish Tacos with Mango Salsa and Cilantro-Lime Vinaigrette

Warm white corn tortillas filled to the brim with wonderfully crisp-edged, tender tilapia, fresh mango salsa, and zesty cilantro-lime vinaigrette are the perfect Cinco De Mayo meal. Let's get cookin!