Apricot Chili Soy Glazed Chicken

P1090086I was on my way to the Pilate class when I heard the driver cracking his knuckles.  I instantly thought of Audrey, who pops her joints loudly all the time — not only her knuckles, but also her neck the way a burly man does before a fist fight.  Looking out the car window, I recalled how I used to nag her about it — telling her that no good men would want to marry a girl who cracked her knuckles; how I tried to bribe her with sleepovers and pocket money to stop doing that.  Suddenly I was washed over by a craving for her so strong that I felt my guts being tugged.  Missing someone you love deeply seems to come in waves. In the calm sea of my daily routine today, I was hit by a tidal wave without any warning.  The tides of my heart are entirely dictated by a gravitational force from far away — the waxing and waning of the moon that is my loved ones.

P1070773

Audrey on the set of Marco Polo in Budapest

Three more weeks to go — the countdown begins.  In the olden days, a trip between here and the US would take at least three weeks on the ocean liner.  I will pretend that I have already embarked for San Francisco, getting closer to home with every sunrise.

Looking into my fridge, I saw a bottle of apricot jam sitting in the door pocket that was a part of the welcome package from the production when I first arrived in Malaysia. I decided to use the jam as an ingredient to cook the chicken. 

Since I am on a ship in the middle of the ocean, there will be no more trips to the grocery market. I will cook with only what’s on board for the next three weeks.

P1090087

Chicken with Apricot Chili Soy Glazing

Ingredients:

4 small chicken thighs

1/4 cup cooking wine

2 tablespoon soy sauce

4 slices of ginger

1 tablespoon cooking oil

Ingredients for the glazing:

1/4 cup apricot jam

1 tablespoon soy sauce

2 teaspoon lime juice or rice vinegar

2 teaspoon sriracha sauce

2 Thai red chili, seeded and minced (leave the seeds in if you want extra heat)

2 cloves garlic, minced

Preparation:

Mix the ingredients for the glazing and set aside.

Wash the meat and marinate in the wine, soy sauce and ginger slices for 30 minutes or longer, turning them now and then to marinate evenly.

Discard the marinade and pat dry the thighs with paper towel.  Heat the oil and brown the meat in a nonstick pan on medium heat for about 5 to 7 minutes on each side. 

When the chicken thighs are browned and cooked thoroughly, pour the glaze into the pan and let cook for 3 to 4 minutes or until the glaze is thickened and sticky, but not burned.

Garnish with spring onion and sesame seeds and serve on a bed of sautéd vegetables. Click on the link for the recipe for sautéd vegetables.

P1090090

Noodle Salad with Roast Chicken & Chili-Scallion Oil

P1080362

Peter and I were in the car heading out for a lunch date when Angela called. “Can we go to the Farmers Market?” She asked in a sleepy voice.  Peter began to tell her that we were on our way to lunch when I interrupted him, “Sure, Angela, we are coming back right now. Let’s go to the farmers market.”

I almost felt flattered that Angela wanted to spend time with us.  She is usually too preoccupied with her friends, school work or daydreaming to spend much time with us.  We turned the car around and dropped whatever lunch plans we had to answer her last minute invitation.

We are at this stage of parenthood.

For dinner, I reached back to my Sichuan roots and made this flavorful spicy chicken noodle salad. For the vegetarians in the house, I used baked tofu instead of roast chicken.  If you like spicy food, you must give this a try.  It is simple and delicious.

When I was setting the table, the girls were giggling and running back and forth between their rooms and the dining room.  When they finally settled down to eat, they were both wearing big sweaters, sitting hunchbacked and covering their chests with their hair. They couldn’t stop giggling.  Then I saw that they were both wearing earbuds, covered by their long hair.  It turned out that they were trying to circumvent the rule of no TV and no cell phone at the dinner table.  Are we really so tedious to talk to?

P1080360

The vegetables in the salad were from the farmers market. After reading “Omnivore’s Dilemma,” I am more keen on eating locally grown organic food. The industrial food chain, though unavoidable at times, is simply unsustainable.

Soba Noodle Salad With Roast Chicken
And Chile-Scallion Oil

Ingredients for Chile-Scallion Oil:

3 scallions, thinly sliced

2 garlic cloves, thinly sliced

1 to 2 star anise pods (optional)

3 dried red chili peppers, crushed into flakes (you can adjust the amount of peppers according to how spicy you want the dish to be. Mine is relatively mild because Peter doesn’t like it too hot.)

1 tablespoon graded fresh ginger

1 teaspoon Sichuan peppercorns (optional, but really add a distinct Sichuan flavor to the dish if you can find them.)

1/3 cup vegetable oil

P1080355  P1080357

Noodles And Assembly:

6 oz. Japanese soba noodles or ramen, or udon (I used soba with buckwheat and yam)

2 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon sugar

1 teaspoon toasted sesame oil

2 cups shredded roast chicken breast (I used Costco roast chicken)

2 scallions, thinly sliced

2/3 large English hothouse cucumber, thinly sliced

4 – 5 radishes, trimmed, thinly sliced

1 cup or more cilantro leaves or any sprout

P1080363

Preparation:

Chile-Scallion Oil

Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.

Noodles And Assembly

Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.

Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.

Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

For a non-spicy vegetarian noodle salad with scallion oil, try my Shanghainese version.

  P1080364

Adapted from bon appetit.

The Butcher & The Mother

Screen Shot 2015-07-29 at 6.46.52 AM

We were served by this owner chef today. Like in this photo, he didn’t smile much, but he did cook very delicious food.

10417779_845796662177808_6508454692737257787_n

This grandmother is the inspiration behind According To My Mother.

I came back to Budapest without Audrey — my little companion in all the adventures here for the past month.  I woke up this morning pining for her.  Had she come back with me, we would have looked at the map together and found a new place to explore.  When I opened the suitcase that we had stored here with friends, I saw her favorite white sandals, left here by mistake, and decided to wear them for the day.

P1070983   P1070986

P1070981   P1070988

My friend took me to a little restaurant called Butcher’s Kitchen for lunch.  The place is known for it’s sandwiches and fried potato wedges, but we decided to go low carb by ordering grilled pork neck and spareribs.  Like most other times that I went for “low carb” in Budapest, I ended up consuming a lot of carbs.  In today’s case, they were two baked potatoes with sour cream and cheese.  Those were arguably one of the best baked potatoes that I had ever had — crispy skinned, smoky flavored and with the perfect texture.  It was the smoky flavor in particular that made them special.  The joint is worth a visit just for the potatoes.  And the pork was also delicious.  Since Butcher’s Kitchen is less than 10 minutes walk from where I’m staying, I see myself coming back here again to sample the sandwiches in the near future. 

 P1070991   P1070996

 P1070990   P1070995

The day’s best discovery was a tiny cafe called Anyam Szerint — According To My Mother in English.  My friend and I walked by it after lunch and were immediately drawn to the sweet aroma and aura emanating from it.  Audrey would have loved this quaint little nook filled with freshly baked desserts and confectioner’s sugar.  I could see her in my mind’s eye — standing in front of the counter, as I was, in her shoes — having the most difficult time deciding on only one piece.   

11377393_854312334659574_5476732979495169322_n   11222245_873084256115715_8192690619381834550_n

My friend and I shared a cherry pastry that was absolutely scrumptious.  Because it was semisweet, you could really taste the fresh cherries through the airy layers of phyllo.  This is a nostalgic and cheerful place that reminds you of the gentle, warm and pleasurable moments in life. 

P1080003   P1080004

London Bridge Is Falling Down, Falling Down…

P1070601

On Waterloo Bridge with Big Ben in the background

P1070596

On Waterloo Bridge with London Eye in the background

P1070569

London Eye

P1070683

The Lion King in Lyceum Theater

The reason that I did not update my blog for a while is because I took Audrey on a whirlwind visit to London.  Our four days there were packed  The Lion King, British Museum, dinner parties, shopping and best of all: time with friends.  We stayed with my friends Hanan and Shamim, who were the warmest of hosts anyone could have. They are both foodies, and like mine, their two large refrigerators are always full.  When it comes to eating, Hanan errs on the side of extravagance.  The day we got there, they had a few friends over for dinner, but they prepared enough food to feed a battalion.  Hanan was the first person to introduce me to Lebanese cuisine when we met 20 years ago.  And how we met was an incredible story that I had shared in one of my earlier blogs.  I was so happy to taste her lemony chicken with hummus, fried garlic and pine nuts again.  And her flat bread sprinkled with ground thyme, sumac powder and sesame seeds was so delicious that I had to ask for the recipe.  I will try to make the bread in the near future and share with you my result.

P1070631

P1070643

P1070625

P1070636

When Audrey told some of the crew members from London that she was going to visit their city for the first time, they asked her what she was going to see there.  I was surprised to hear her answer.  Other than London Bridge from the nursery rhyme, the only things she had heard of were London Eye, Top Shop and Primark.  There is a Chinese proverb 读万卷书行万里路. It means traveling 10,000 miles is as good as reading 10,000 books.  Our London trip has been eye opening for Audrey, who now remembers London as a historically rich, culturally vibrant city with some of the world’s best museums, theaters and restaurants.

P1070673

British Museum

P1070664

P1070670

Waffle from the waffle truck in front of the British Museum

As Audrey and I walked across Waterloo Bridge, I told Audrey about how the film Waterloo Bridge starring Robert Taylor and Vivien Leigh was one of the two Hollywood films that I had seen before I left China in 1981.  In my teen mind, the black and white bridge in the fog was the most romantic place on earth.  In those days, Chinese films were made exclusively as Communist propaganda, but before a film went into production, the director could request to watch “foreign reference films” that were strictly forbidden for the general public.  Those discretionary screenings were the most coveted privileges in the film industry reserved for the few top department heads and lead actors.  The only other Hollywood film that I had seen was Julian from Lilian Hellman’s book Pentimento.  Many of the films I saw since then have faded from my memory — sometimes as soon as I left the theater, but those two films from so long ago have been branded in my mind’s eye.  They had been the oasis of my cultural desert.

waterloo-romance

Annex - Leigh, Vivien (Waterloo Bridge)_NRFPT_01

I caught a cold on the second day there when Audrey and I went on the London Eye.  I have since lost my voice.  I hope that my voice will return by tomorrow when I get to the set.  

hanan (1)

Hanan, Shamim and their two boys with Audrey and me

The Empress’s Handmaiden

P1070480

P1070500

Audrey and I got up at 4:15 this morning to get ready for our 4:45 pick up to go to the set, which is an hour away from the hotel.  Audrey had her first taste of Hollywood glamor by standing in the sweltering heat all day in layers of costumes, holding a copper teapot.  This might just cure her affliction of wanting to be an actress.  I thought it ironic that she was playing one of Empress Chabi’s handmaidens in the show because in real life I’d been her handmaiden ever since she was born. Don’t get me wrong.  Being my kids’ handmaiden is something I enjoy doing tremendously — one of the worthier jobs that I’ve had.  Of course there were times I was fed up by the never ending chore of cleaning after them, but I wouldn’t change it for anything else.

P1070477

P1070502

Exhausted, Audrey skipped lunch and took a nap.

As I promised yesterday, here is the recipe for the pickled radishes.

Ingredients:

12 small red radishes, trimmed, unpeeled, quartered

1/4 onion, sliced (the onions in Budapest are tiny and I estimated it to be about 1/4 of a large onion)

5 garlic cloves, sliced

1 small carrot, sliced

2 paprika pepper, sliced

1 poblano pepper, sliced

2 cups cider vinegar (I don’t have a measuring cup and estimated enough to cover the vegetables)

1 1/2 teaspoons kosher salt (I approximated with a real teaspoon)

3 to 4 teaspoon sugar (I used 4 sugar packs from the coffee tray)

1/4 cup water (I filled an espresso cup about 2/3 full)

Preparation:

Combine vinegar, sugar, salt and 1/4 cup of water in a small pot and bring to boiling.  Add thinly sliced onion, turn off stove and close the lid for 3 minutes.  Add the rest of the vegetables and mix.  Pour content into a glass jar.  Make sure the vegetables are fuller immersed in the vinegar mixture.  Cool and leave in the fridge for 1 hour to 1 week.

P1070434 (1)

P1070431

Budapest Sunday

P1070462

Almost all shops are closed on Sundays in Budapest, but there are some markets and bazaars that stay open, mostly for tourists.  And that’s us.  Audrey fell in love with a dress in a street market called Gozsdu Bzaar.  After looking at all the stalls in the bazaar, we stopped at a restaurant for lunch.  From where we sat, we happened to be peering at the back of a stand where an old man was selling whistles and dresses — an odd combination that was later explained.  Pointing at a cream dress with little blue flowers, Audrey told me, “This dress looks like the one from Urban Outfitters.  I will show you.”  She proceeded to show me the dress on her phone and said she would like to try the dress.  While I sat at the table waiting for the food to arrive, Audrey went to ask the old man if she could try the dress in the lady’s room in the cafe. She came back to the table with the dress and told me that all the dresses were made by the old man’s wife.  So, that was why the whistle stand also sold dresses. 

P1070470

I ordered the roasted goose leg with red cabbage, which seems to be a national dish that most restaurants manage to prepare well. This one was crispy on the outside and juicy on the inside. Quite delicious. But you see why I must skip dinner.

P1070472

From where we sat, we saw the back side of the whistle stall that also sold dresses.

Unfortunately, the pretty dress was too small for Audrey.  I told her to ask the old man if his wife could sew a larger one and we will come back in a couple of weeks.  Audrey came back and said that the old man said no, but his english wasn’t good enough to describe the reason why not.  It was either because his wife was leaving him or she was dead.  I thought that was strange and went to talk to him again after lunch.  He told me again that his wife was leaving him. “Tomorrow,” he added, flapping his arms.  We finally understood that she was leaving for vacation tomorrow.

P1070473

The whistle stand. The dress behind the old man is the one Audrey wanted.

P1070457

This stand sold little candle shades that turn your wine goblets into candle holders. They are perfect for our wine glasses because we don’t drink.

Disappointment aside, Audrey found some lovely souvenirs and gifts to bring home. 

P1070434 (1)

After a heavy lunch, I made some more quick pickled radish.  This time I added onion, garlic, poblano pepper and paprika to the mix.  We snacked on the pickled radishes while watching Mrs. Doubtfire, which brought us back to the familiar streets of San Francisco.  The film was shot in and around a house only a few blocks from our home.

P1070431

I have to get up at 4am tomorrow for my first day shooting, and I must go to bed now.  I will share the recipe for pickled radishes tomorrow because they are really delicious.

Pork Knuckle in Budapest

P1070298

Budapest is one of the loveliest cities that I have been — rich history, beautiful architecture, delicious cuisine and friendly people — what more could one ask for?  I have been doing costume fitting and script read-through in the past few days, but Audrey and I have also been exploring the city when I have free time, mostly on foot.  We walked so much that one of her wedge sandals broke today just when we arrived at the Four Season’s Hotel for lunch.  The top of the sandal separated almost completely from the sole and Audrey had to hop into the swanky lobby dragging a broken shoe.  It was quite hilarious and embarrassing at the same time. 

P1070308

from Audrey

We sat down in the restaurant and asked the waiter for duct tape, but he didn’t understand what we were saying and thought it was a food item that was not on the menu.  Thank goodness for Google Translate that we found duct tape in Hungarian: szövetbetétes ragasztószalag.  Audrey taped the sandal to her foot and kept the rest of the tape in her purse, just in case. 

P1070304  P1070302

For lunch, we ordered the special of the day — pork knuckle with pearl onion and baby potatoes. It was absolutely delicious.  Budapest is a city of carnivores, where vegetarian choices are somewhat limited.  Audrey has eschewed her vegetarianism since we arrived and is now eating meat with a vengeance. 

P1070297

Bread in Europe is really, really good. Here it is served on a hot stone to keep it warm and toasty.

In the market near our hotel, we saw fresh pork bones and decided to make bone broth for a lentil soup for dinner.  Next to the lentil bean packages, I saw something that looked like oat bran or wheat bran and bought one to cook breakfast porridge.  After I made a big pot of bone broth and sautéd some chopped onion and carrots, I poured the vegetable and the lentil in.  And then, at a whim, I added about 1/4 to 1/3 cup of what I thought was oat bran or wheat bran to the soup.  Much to my surprise, the soup turned into a gloppy elastic consistency and texture that would roll off the utensil.  I quickly googled the words on the package: utifu maghej, and it turned out to be Psyllium husk, a plant seed husk that is used as a laxative in this part of the world. Good thing I checked.

P1070292

Tired after gluttonous eating

P1070227

Working off the pork knuckles in the pool. The pool and the spa in the hotel was the inspiration of the original novella of The Grand Budapest Hotel.

Honey Spice Glazed Salmon

P1070058

P1070065

There was an article on yesterday’s Wall Street Journal titled Television Habits That Put Family First.  Apparently a new study showed that a family that watches TV together stays together.  Everyone is supposed to put their individual devices away to bond over TV.  There was a time not too long ago when TV watching was a vice for children, especially for tiger mothers.  The question from other Asian mothers such as “What?  You let your children watch TV?” used to make me feel very ashamed.  Well, nowadays  there are so many other unproductive or even harmful activities that TV watching is considered a remedy, at least when the family watches it together.

Tonight, we watched Sixth Sense, a film that I really enjoyed but hadn’t seen again since it was first released.  It was fun to see it again with the girls, especially when Audrey got so scared that she had to cover her eyes with my hand.  The problem is that now she refuses to go anywhere in the house without me.  She is afraid that she will see dead people.  As a matter of fact, she is sitting next to me right now holding one of my hands.  She insists that she must sleep with us tonight.  This is the type of bonding I didn’t expect.

For food, I made honey spice glazed salmon, which Peter and I ate for both lunch and dinner.  It’s delicious hot or chilled.  The smoked paprika gives it a smoky flavor that is perfect for a salad or sandwich if there is leftover.

 P1070063

 P1070066

Spice Honey Glazed Salmon

Ingredients:

1 1/2 tsp smoked paprika

1 1/2 tsp kosher salt

3/4 tsp dry mustard

1/2 tsp (1 tsp for spicier) ground cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground oregano

3/8 tsp black pepper

1 lemon, separated

2 tbsp or less honey

1 wild sockeye salmon fillet, with skin (1/2 whole fish)

Olive oil cooking spray

Oregano sprigs for garnish

P1070062  P1070067

Preparation:

Turn the oven on high Broil.

Mix the first 7 ingredients in a bowl to make the rub.  Scrape off the scales on the salmon skin in the sink.  Rinse and then dry the fish with a paper towel.  Squeeze some lemon juice on the fillet.  Sprinkle the rub on the fish generously on both sides.  Rub with your fingers.  Let sit in the fridge for about 30 minutes.

Mix 1 tsp lemon juice with 2 tbsp of honey in a small bowl.  Set aside.

Line the baking with with foil.  Spray the foil with oil.  Lay the fish on the pan and spray the fish with oil.  Put 4 slices of lemon on top the the fillet.  Broil it for 4 1/2 minutes.

Open the oven and pull the rack out half way.  Pour the lemon honey mixture on top of the fish and return to broil for another 1 1/2 minutes or until slightly charred.

Transfer fish to serving platter and garnish. 

P1070063   P1070071

Coconut Curry Halibut

P1070026

Summer is officially here.  The girls are all done with school!  No more early morning rushing, late night cramming or non-stop stressing about grades.  No more “I’m busy!” when we want to talk to them.  Angela went rock climbing for the whole day yesterday, and walked around the city with friends and tried out restaurants today.  How adult!  She found a job at the local psychic’s office, starting tomorrow.  We used to walk by her offices — yes, two offices on two high rent streets — and we used to joke that the psychic’s offices must be a front for some syndicate.  How else could she afford the rent?  Well, apparently, she is super busy according to Angela, who went with her friends to have their palms read as a prank.  Angela called at 5pm to book a reading, but was told that the psychic was busy until after 7:30.  “How could people be this stupid!” Audrey exclaimed, surprising me.  Audrey is always so innocent and gullible.  Tonight, Audrey and I went to a screening of Me and Earl and the Dying Girls Audrey laughed out loud at some parts of the film and sobbed her eyes out at some other parts.  I love taking her to the movies.  She is the best audience anyone could ask for.

For food, I made coconut curry halibut. Someone once said this about curry: “The tingling of the taste buds, the watering of the eyes – it’s almost like being in love.”  There weren’t watering of the eyes today because I made mine mild.  I remember that early in our marriage I made a Thai Green Curry beef with extra spicy Thai chilis and Peter nearly died.  He didn’t want to disappoint me too much by not eating so he rinsed the beef in water before putting it into his mouth.  Since we only knew each very briefly before we got married, we were still learning about each other in those early years.  From the curry beef, I learned that he did not like too much heat in his food, and he was a sweet man.

P1070031

Coconut Curry Halibut

Ingredients for the Fish:

1/2 teaspoon of each ground cumin

Cardamon

Coriander

Turmeric

Mustard

1 teaspoon salt or to taste

4 pieces 5 to 6 oz. halibut

2 teaspoon coconut oil

P1070027

Ingredients for the Curry:

1 cup each of diced potato

Carrots

Onion

1/2 red bell pepper

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon or more yellow curry paste (I used Mae Ploy)

1 can light coconut milk

2 tablespoon coconut oil

Chive and Cilantro for garnish

P1070032

Preparation:

Marinate the fish in cooking wine for 30 minutes to 2 hours.  Mix the first 6 ingredients in a bowl to make the rub for the fish.  Pat dry fish and spoon the rub onto the fish and use fingers to spread and rub the spices in.  Let stand in the fridge for 30 minutes.  If you are pressed for time, you can skip the marinating, but I always find fish or meat taste better after marinating in wine.

Heat a cast iron pan on high with the coconut oil, pan seared the fish, in 2 batches, for 3 minutes on either side or until opaque and just cooked through.  Set aside.

Heat coconut oil in a frying pan, sauté onion, garlic and curry paste until aromatic, add potato, carrots and coconut milk.  Bring to boil and lower stove to simmer for 2 minutes or until the carrot and potato are tender.  Add bell pepper and cook for another minute.

Place fish in 4 plates, ladle curried vegetables over the fish.  Garnish and serve.

P1070028

Nori-Wrapped Salmon with Edamame Shiitake Salad

P1060957 (1)

A few years ago, we spent a day at a friend’s beautiful vineyard in Napa. Looking back, the vineyard itself has become a blur, but one appetizer that they served was so delicious that I still remember it distinctly.  It was sockeye salmon wrapped in seaweed and then deep fried in a fryer.  Today, I saw some very fresh salmon in the market and decided to I try a baked version of the nori-wrapped salmon.  The seaweed helps to seal the moisture in the fish and gives it great flavor. 

The dish was a smashing success with Peter, but my biggest accomplishment was that Audrey, the vegetarian, took the day off from vegetarianism and ate a piece of salmon for dinner.  It helped that the salmon was wrapped in seaweed and she could use her hand to eat it.  It also helped that I pan fried the salmon skin with salt and pepper into crispy chips for her to eat with the salmon.  I have always been a little worried about her being a vegetarian for fear that she doesn’t get enough protein to grow. She doesn’t like nuts or eggs, and she is fed up with eating tofu everyday.  I try different ways of disguising nuts and eggs, such as in almond flour cup cakes or soufflé.  But making her eat a piece of fresh salmon was a coup for me.  As I watch her enjoy the salmon, I imagined it turning into grey matter in her brain. 

P1060959

P1060964

Peter came back from work with a beautiful flower arrangement.  “A 94 year-old patient passed away last week,” he said. “And the family wanted to thank me for taking good care of her for the last 15 years.”  That’s nice.  He often comes back with bottles of wine or boxes of homemade sweets from his patients.  There has been a lot of stress and frustration at work, but his relationship with his patients is what gives him gratification.  He cares about little else.  There is a beautiful quote from Pablo Picasso, “The meaning of life is to find your gift.  The purpose of life is to give it away.”  Peter is not one to ponder much about the meaning of life, but he lives it.  Decades of long days and interrupted sleep don’t kill him because when he is working, he is in his “flow”  as they call it in positive psychology.

P1060963

Flower arrangement from Peter’s patient

Baked Nori-Wrapped Salmon

Ingredients for Seaweed Wrapped Salmon:

20 oz. wild sockeye salmon fillet, skin removed, cut into 1 1/2  inch pieces

6 sheets Nori (seaweed wrap)

Cooking spray for the baking pan

Ingredients for the Marinade:

2 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon rice vinegar

2 teaspoons or to taste wasabi paste (optional)

1 teaspoon sesame oil

Preparation:

Mix all ingredients for the marinade in a bowl.  Put the prepared salmon in a large ziplock bag and pour the marinade into the bag.  Seal and leave int the fridge for 30 minutes to 4 hours.  I marinated mine for 2 hours.

Preheat oven at 450F.  Grease a baking pan or line with parchment paper.

Take salmon out of the marinade and discard the marinade.  Place each piece of salmon on a sheet of nori. Wrap the salmon in the nori and lay it on the baking pan with the seam down.

Bake for 8 to 10 minutes.

P1060958 (1)

Ingredients for the Salad:

1 head of butter lettuce, torn

1 cup cooked shelled edamame

8 oz. shiitake mushrooms, sliced in half

1 tablespoon cooking oil

Ingredients for the Salad Dressing:

3 tablespoon low-sodium soy sauce

2 tablespoon rice vinegar

2 teaspoon fish sauce

1 teaspoon honey

1 tablespoon sesame oil

Preparation:

Mix all ingredients for dressing in a bowl.

Heat the oil on medium high, Sauté the shiitake until they just begin to sweat.  Set aside.  Mix the lettuce, edamame and shiitake in the salad bowl with the dressing.

P1060955 (1)