Category: Asian

Teriyaki Salmon and Cheesy Muffins

Asian, Breads and Muffins, One pot meal, Seafood

I hope everyone is doing the well. While I have been cooking, it has mostly been quick and easy things. Between the Pandemic and all the other horrible things happening recently, I have not really been in the right state of mind to cook or write, but I am slowly starting to dip my toe back in, so here is something I made the other night that was super easy and I thought I would share.

I found this teriyaki marinade at the store last week. I usually tend to make my own concoction or different Asian sauces, but this looked like a good one. Low sodium and pretty straightforward ingredients; garlic, ginger, sesame seeds, soy sauce, onion, and vinegar.

I bought this pretty salmon that was on sale at the store. I saw an interesting fact about fresh salmon- when you get it, just should smell like watermelon. Just a hint of it. It is true! Next time you get some salmon, try it out. It should not smell fishy. I marinaded the salmon for about 15 minutes. Rebecca made some cheesy mini muffins -the kind from Jim and Nicks, which you can find on the baking aisle with the cake mixes and such.

The salmon cooked the same time as the muffins, about 15 minutes. These were on the thick side, so 12-15 minutes is usually the range. The oven was at 425. I added a side of broccoli to complete the meal!

Honey Soy Sesame Salmon

Asian, Seafood, Side dishes...veggies
Started with a combo of my standard Asian Marinade line up. I never really measure this, but I always taste as I go to make sure it is not too sweet or not too salty. Even if you don’t have all of these, any combo would work. I used mostly honey then a little bit of the others with a splash of rice vinegar at the end. I did not end up using the sesame seeds.
I brushed the salmon with the marinade. I also chopped up some squash, asparagus, red onion, mushrooms, red pepper, and a zucchini and mixed in some of the marinade .
Cooked about 12 minutes.
Cooked skin side down first for about 6 minutes, then flipped and cooked on the flesh side for about more 3 minutes.

Fridge Raid- Shrimp and Veggie Stir Fry

Asian, Leftovers/ Freezer Meals, Pantry Raid, Seafood

Alright guys. So I took what I had in the fridge and used it to make a yummy dinner. The other day I ordered some Shrimp Fried Rice, and they gave me enough for 3 meals. I had 1/3 of those meals, so I had plenty of leftovers. I took it out of the fridge just ready to warm it up, then I had some thoughts. What if I add more veggies? What if I add more sauce? What if I actually used a wok and turned on the stove? I listened to those thoughts.

First I gathered all my ingredients…

I took 1/3 a bag of frozen broccoli and 1/3 a bag of mixed veggies. I stir-fried them in a wok with 3 tablespoons of peanut oil until they defrosted and started to cook and get a little brown.

Then I added the fried rice and a little bit of Teriyaki sauce, sesame oil, Hoisin sauce, ground ginger, and fish sauce. I didn’t really measure. I just eyeballed it and tasted it as I went along. I cooked until combined and the everything was heated through. I did not want to over cook the already cooked shrimp.

Then I put some in a pretty bowl and devoured every bite! One more serving left for tomorrow! Maybe I can transform that in to something else? Who knows!

Tofu Veggie Noodle Stir Fry

Asian, vegan, Vegetarian

I made this super easy vegan meal tonight! Dump and Stir Fry 😉

Cooked stir fry veggies that came with their own sauce (from Sprouts in the veggie section) with 1 block of pressed tofu chopped in cubes. I added a couple of teaspoons of sesame oil and teriyaki sauce to coat everything. I cooked a pack of Chinese noodles according to the package (like 2 minutes) and added to the pan. Always stir to combine. I topped with a few random peanuts I had in the pantry. CRUNCH!

This probably should serve 4, but it will serve 3. My dinner tonight and 2 other meals this week for me 😉 The fam had pork tenderloin that they loved.

Sesame Teriyaki Salmon and Green Beans

Asian, Seafood, Side dishes...veggies

Happy Sunday! I literally stayed in my pajamas today and made my husband go to the grocery store 😉 All teachers and students have to be back tomorrow, so I decided to be lazy for most of the day. But I peeled myself off of the couch to make this yummy dinner.

The piece of salmon looks smaller than it was. Remember that salmon is super rich and fatty, so you don’t need an entire piece. I also used the marinade on the green beans and blistered them in a cast iron pan in olive oil until tender.

Sesame Teriyaki Marinade

Equal parts of Sesame oil, Teriyaki Sauce, and Soy Sauce. Add half the amount of garlic paste.

I used 2 tablespoons of the liquids and 1 tablespoon of the garlic paste for 1 large salmon filet and a half of a large package of fresh green beans.

Sesame oil and garlic paste are potent, but this marinade is both for the fish and green beans. I added pepper, but NO salt.

Instructions

I marinated both in the marinade for about 15 minutes. Then I cooked the Salmon skin side down for 8 minutes then on the other side for 4 minutes. I took it off the stove to rest.

We don’t eat fish skin, but I cook with it to hold in the flavor. It’s not burnt. It’s perfect inside ❤️

I cooked the green beans the same amount of time as the salmon with constant turning.

I also made a yummy Almond Rice Pilaf (Near East brand). I l might have added 2 more tablespoons of butter than suggested 😉