Broiled Teriyaki Salmon with Kale Fried Rice

I've been on a kale binge this week. Maybe my body is trying to counter-act the Halloween chocolate. I gave up on kale in my smoothies- do you have to sharpen blender blades or something? Mine isn't pureeing the kale any more. Chugging a drink rife with hearty leaves that have done battle with the blender and won is not pleasant first thing in the morning, believe me. So what to do with this giant bunch of kale? Kale salad. Kale fried rice. And maybe some kale chips if you please.

Raw kale + roasted sunflower seeds + dried cranberries + chopped apples + balsamic vinaigrette = addictive kale salad.

Parker enjoys all these things, aside from the kale, separately. But mix them together and call it a salad and it's a no go. I don't get kids. This must be how men feel their whole lives about women. Just can't figure them out.

The recipe for the fried rice is from Gwyneth Paltrow's first cookbook. Still one of my favorite cookbooks. The rice is dead simple. You don't need a recipe, really, but I'll provide you my modified recipe anyway of course. Paltrow calls for the kale to be cut small, "the smaller you cut the kale the more it becomes about the rice." I decided to chop it to oblivion in the food processor. Parker likes to help press the button. And then, being three, he asked me to wash the food processor so he could chop up his cars. Whaaa?

One Year Ago: Meatball Stuffed Peppers

Two Years Ago: Chinese Five Spice Powder Recipes, Chicken Stock

Three Years Ago: Korean-Style Pork Tenderloin, Whole Wheat Buttermilk Pancakes

Four Years Ago: Fresh Pea and Feta and Classic Bruschetta, Pulled Pork Broccoli Goat Cheese Pizza

TERIYAKI SALMON WITH KALE FRIED RICE

Serves 4

Adapted from Gwyneth Paltrow's My Father's Daughter 

Cook your rice the day before you plan to make this. Just let it bubble way on the back of the stove while you make whatever else you are having for dinner that day. Drain and stash it in the fridge until ready to use. Cooked rice can also be frozen flat in freezer bags for quick thawing.

• Teriyaki Salmon recipe
• 1/2 lb kale, stems discarded
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 cups cold cooked brown rice (I used a brown and wild rice blend)
• 1 cup peas, thawed if from frozen
• 2 green onions, chopped small
• 1 tbsp Ponzu-soy sauce or soy sauce
• 2 tsp sesame oil

Chop kale finely in a food processor (or go nuts with a knife). Heat a large non-stick skillet over medium-high heat with the vegetable oil. Add kale and saute until crisp and bright green with a few browned pieces, stirring frequently, about 4 minutes. Add garlic and saute 30 seconds. Add rice and stir to combine everything. Spread rice into a flat layer and fry a few minutes, stir and spread it out again. Repeat, stirring every few minutes, until rice is crisped and smells nutty. Add green onion and peas, stir to combine. Turn off heat, add Ponzu or soy and sesame oil, stir to combine.

Hoisin Glazed Salmon with Indian-Spiced Lentil Mango Salad

I cannot even tell out how proud I am of this dish. This is great stuff folks. On a Monday after work even. A crappy Monday at work. A delicious meal is one way to cheer me up. Wine is another. I don't generally drink on Monday nights. However, if I had a nice Gwurztraminer on hand I would have totally popped it open (I know nothing about wine pairing- I have no idea if that would be good with this dish. If you try it let me know!).

Have you noticed the lack of seafood recipes on Four Seasons Kitchen? We eat shrimp occasionally, but Tyler really only eats shellfish. Or battered and deep fried fish. I usually end up ordering salmon at a restaurant. Consequently I've never really cooked salmon before, so when somebody asked today how I would prepare it (yeah, I talk about food a lot), I actually didn't know.

The inspiration for this recipe a grilled salmon. I'm sure we all remember my grilling track record. That's a no go. I was going to broil it but realized the broiler on my oven isn't working. Fantastic. Well, when I doubt I roast. And cook salmon perfectly! Boo-ya. Tyler even conceded it was good mixed in the salad (but lamented the lack of tartar sauce. I told him if he put ranch dressing on it I would kick him). Parker ate all of his. I call that a win.

One Year Ago: Cream Puff Baby Duckies, Empanada Gallega

Two Years Ago: Tomato recipe round-up, Jerk Honey Garlic Hot Wings, Breaded Pork Chops and Creamy Orzo

Three Years Ago: Beef and Vegetable Empenadas, Mexican Pizza, Moroccan Chicken and Eggplant

HOISIN GLAZED SALMON WITH INDIAN-SPICED LENTIL MANGO SALAD

Adapted from Chatelaine

• 1 piece fresh salmon per person
• salt and pepper
• hoisin sauce
• 1/3 cup red lentils
• 1 mango, peeled, seeded, and chopped into bite-sized pieces
• 1/4 red onion, finely chopped
• 1/4 of a large cucumber, chopped
• juice of 1 lime
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon

Preheat oven to 425 degrees F. Place salmon on a greased baking sheet, skin side down. Sprinkle with salt and pepper and spread with hoisin sauce to cover each piece of fish with a thin coating of sauce. Once oven is heated place baking sheet in middle of oven. Roast salmon until the tip of a knife inserted in the middle of a piece of fish for 8 seconds comes out warm to the touch (don't test with your tongue- if overcooked you'll burn your tongue. I know from experience), about 15 minutes per inch of thickness.

Meanwhile, boil a small pot of water. Salt the water as you would for pasta (a good large pinch). Add lentils and reduce to a simmer. Cook to al dente, about 8 minutes. Don't overcook or they'll turn to mush.

Mix remaining ingredients in a bowl. Serve lentil salad over fish.

Thai Feast

Last year for Christmas I gave my parents a meal cooked by a personal chef. The chef being... me! It turns out that I get the procrastination trait from my dad. I cooked this dinner last weekend. Yes. December 1st.

I told them to pick a menu or theme. They chose Thai. Not 10 days before that I had announced that I was never again making Pad Thai as it never turns out right. So I had a little panic attack and then got to work on figuring out what I was going to make that wasn't Pad Thai.

It turned out amazing (if I do say so myself)! I will make these recipes again and again. They are fairly easy and all gluten free, as it so happens. I spent an enjoyable hour in the Asian supermarket up the street from my office looking perusing the strange (to me) and wonderful foods. I found all of the authentic ingredients I needed, despite asking for help and the clerk not understanding a word I said. A lot of them were frozen, so I have lots of left over ingredients to use up. Excellent.

Here is the menu. I followed the recipe for all the dishes except the mango salad as I was pretty confident about that dish having eaten it lots of time before. The other recipes, not much. I've never eaten those dishes and didn't have time to do a test run so I went by the (Mac)book. 

Green Papaya and Mango Salad adapted from Canadian Living
I wanted to do just green papaya, and I even found a green papaya at the Asian market. But when chopped it up, I found that it was totally bland. Maybe it needed to ripen, but I thought the point was that it is green? So I used some papaya and some mango. It turned out perfectly. I could go for some right now, actually.

Red Curry Shrimp from Food and Wine
Totally easy and yummy. I didn't make the tartar sauce in the linked recipe- I just did the shrimp. Next time I'd like to find a recipe for homemade red curry paste. As I found out with the next dish, the jarred stuff vs. your own curry paste is like night and day.

Green Curry Chicken from Real Thai Recipes
This was unreal. So delicious. I forgot to take photos of the whole meal the night of, so I made this again on Sunday. The first time I pounded the ingredients for the curry paste in a pestle and mortar, the second time I did it in the food processor. Use a pestle and mortar if you have one. I wouldn't have believed it, but you can taste the difference. It's almost as if the flavors are coaxed (or threatened within an inch of their life) by being pounded and ground by hand. Be careful when adding the coconut milk at the end of the recipe- I added the whole cup the recipe calls for at once and the sauce ended up too thin- add a bit at a time. Also, be careful not to take a huge whiff of the shrimp paste. Gag city. Think fish sauce times five. Oh, and one more thing. I don't usually love eggplant but it really soaks up all the flavours in the sauce. The second time around I used red pepper and carrots as that's all I had and that was ok too though.

Spicy Glass Noodles with Crispy Pork from The Kitchn
This was the sleeper hit of the night. The recipe is easy and sounds unassuming, but the result is fantastic. I like that it is to be served cold or at room temp. That's part of the reason I chose this recipe, actually. I figured I'd make it and let it sit while the green curry finished cooking. It all went according to plan. I wouldn't recommend serving this hot, in fact, as the noodles need some time to absorb the sauce. I poured in all the sauce the recipe called for and it looked soupy and I was really disappointed, but by the time it was served it was perfect.  

Sticky Rice with Sweet and Spicy Dipping Sauce from i eat food
I have made sticky rice many, many times. Tyler's cousin used to work at a Thai restaurant and gave me a steamer contraption for making steamed sticky rice as I love it every time he makes it. It pretty much looks like the one in the link, but bigger because it's the Vietnamese version or something. Same idea though. I cook mine differently than she does. I just dump the soaked rice in the basket and stick a sauce pot lid on top to cover it. It doesn't seem to take as long to cook this way. You do, however, have to pick dried bits of rice of the bamboo after though. You've been warned.

Coconut and Lime Creme Brulee (recipe below)
This is my own recipe. I adapted a no-bake pumpkin creme brulee recipe that I made the other week. This was originally going to be a tropical fruit creme brulee- mango, banana, lime- but that one didn't set and it tasted more like banana pudding. That went down the drain (told you it didn't set). The second version came out much better. Use a kitchen torch or a blow torch (seriously- careful!) to brulee though. I stuck them under the broiler to save some time and the custard got heated through and wasn't as nice. Lesson learned: always go with the blow torch option. Always.

THAI GREEN PAPAYA AND MANGO SALAD
Adapted from Canadian Living

Serves 4

If you can't find green papaya, use some slightly under ripe mango. I used my handy OXO julienne peeler for the papaya and carrot which makes it really easy.

Salad:

• 1/2 small green papaya, julienned
• 1 ripe mango, sliced into thin strips
• 1/2 red pepper, sliced into thin strips
• 1 small carrot, julienned
• 1/4 cup shredded red cabbage
• 2 green onions, thinly sliced into rounds
• 1 tbsp + 1 tbsp julienned mint leaves
• 1/2 cup salted roasted cashews, finely chopped

Dressing:

• 1/4 cup vegetable oil
• zest of 1 lime (use a Microplane or small grater)
• juice of 1 lime
• 1 tbsp fish sauce
• 1 tablespoon soy sauce
• 2 tsp brown sugar
• 1-2 finely chopped thai chilis, depending on how hot you want it

Mix the dressing ingredients in the bottom of a mixing bowl. Add the salad ingredients except 1 tbsp mint and the cashews and toss to combine. Let rest 15 to 20 minutes. Serve topped with reserved mint and cashews.

COCONUT AND LIME CREME BRULEE

Serves 4

• 2 tbsp cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• zest of 1 lime, zested on Microplane or small grater
• 1 1/2 cups lite coconut milk
• 2 sprigs mint leaves
• 3 tbsp brown sugar
• 8 tsp fine sugar, for bruleeing

Heat coconut milk in a saucepan over medium heat with mint leaves (don't bother stripping from stem- just throw the whole thing in) until bubbles form around the outside and milk is steaming.

Meanwhile, mix cornstarch, sugar, salt, egg yolks, lime zest in a medium bowl. Slowly add heated coconut milk while whisking yolk mixture. Add mixture back to pot. Heat over medium heat, stirring constantly, until very thick. Pour into four ramekins, cover with plastic wrap directly on surface of custard, and refrigerate at least 2 hours.

To serve, sprinkle each custard with 1 tsp sugar. Brulee with a kitchen torch or bring out the big guns and (carefully!) use a full on blow torch. Sprinkle with another tsp of sugar and brulee again. Serve with 5 minutes so that the sugar topping doesn't soften.

Breaded Shrimp and Vegetable of the Week

One day last week there was nothing in the fridge to cook and Tyler didn't feel like having any of the pre- made meals I have stashed in the fridge (not even chili with the promise of fresh biscuits!), so I had to put my thinking cap on. Shrimp is easy to defrost quickly so I started there. But then I was stuck. I didn't have lemon juice to make a lot of the recipes I was finding and there was no feta cheese to make my favorite shrimp dish. I knew I wanted have this rice as a side dish (I don't recommend it), so I came up with this breaded shrimp. It's easy and quick and perfect for dipping- Ranch dressing for Tyler as always and PC Memories of Bengal Curried Mango sauce for me. It's all about the dipping.

So, to the Vegetable of the Week. Following the theme of my previous post, each week I want to use one vegetable in a few ways to bump up the nutrition in our meals. Last week was kale*. I usually use kale in soup and that's about it. I also found that I like it in other dishes as well. I chopped it up, steamed it in a pan with salt and pepper and added it to the rice as you can see in the above photo. I also added some to pasta. Just put chopped kale into the pasta pot for the last 5 minutes of the pasta cooking. I still have a few leaves left, so I'm going to try kale chips today. I'll report back.

*With leafy or thin-skinned vegetables I try to buy organic as these vegetables can absorb more pesticides. Also, I just saw that peaches have the highest pesticide concentrations of any fruit- another one to buy organic I would say.

One Year Ago: Deep Dish Pizza, the best Granola, Chaussons Aux Pommes 

OVEN BAKED SHRIMP

Serves 4

• 1 lb large (31-40 count) shrimp, cleaned and peeled
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne 
• 1 egg
• 1/2 tbsp Dijon mustard
• water
• 1 cup panko bread crumbs
• cooking spray

Preheat oven to 450 degrees F. Dry shrimp on paper towels. Mix flour, salt, pepper, cayenne in a Ziploc bag. In a shallow bowl or baking dish, mix egg, Dijon, and a splash of water. Place bread crumbs in another shallow bowl or baking dish. Line a baking sheet with foil and spray with cooking spray.

Put shrimp in bag with flour, seal, and shake to coat the shrimp in flour. Working with a few shrimp at a time, remove from bag, shaking off excess flour, coat in egg mixture, then in bread crumbs and place on baking sheet.

Bake shrimp 11 to 13 minutes or until just pink all over (you'll be able to see the color a bit through the bread crumbs) and they are curled up. Ensure to flip them over half way through cooking.

What we ate for dinner...

I cook from recipes a lot. I read so many food magazine, blogs, cookbooks, etc that I collect a lot of recipes. I tweak the recipes quite often, depending on what I have on hand or what I feel would work for me, but the my inspiration generally comes from a recipe. What I cooked for dinners this week is a really good example of this, and everything I made was delicious so I wanted to share.

I started of the week with a recipe that I made up, actually. One of the best meals I had at a chain restaurant eating by myself, actually. I was in St. Catherines for work, and I ordered two appetizers for dinner- a shrimp dish and a spinach salad topped with phyllo-wrapped goat cheese. I figured both would be easy to make at home, and although I haven't attempted the salad yet, the shrimp dish has become one of my favorite meals.

The other three meals we had came from the summer issue of Food and Drink Magazine from the LCBO. I love this magazine- I would probably pay money for it if it weren't free, in fact. I always bookmark a ton of recipes in Food and Drink, but I never get around to making a lot of them as they aren't always weeknight meals. This issue, however, had more quick meals to make and they turned out fantastic.   

Monday: Greek Shrimp and Tomatoes with Feta and Crostini (recipe below)
*I got the pork and chicken for the next two nights marinating on Monday as well

Tuesday: Chipotle Pork and Pineapple Skewers with Basmati rice mixed with corn and peas on the side

Wednesday: Green Curry Chicken Summer Roll Salad (recipe in a coming post as I couldn't find it online)
*This was delicious, but the green curry flavor didn't really come through as it was only used in the marinade for the chicken. Next time I make this I would add about 1/2 tbsp of green curry paste to the dressing as well.

Thursday: Sweet Potato and Black Bean Empanadas (again, they don't have this recipe online so I will post it very shortly)
*The pastry for these is really delicious. To cut out the pastry I used a cup with a 4-inch diameter rim. In the filling, I used a few shakes of Frank's Red Hot Sauce instead of the chili flakes because my chili flakes have been around for a few years and I probably need to replace them. Plus I love Frank's on everything.

Friday: Ok, the low point in the week. We had frozen burgers from a box. I wasn't going to tell you, but there it is.

GREEK SHRIMP AND TOMATOES WITH FETA AND CROSTINI

Serves 2 but the recipe is easily doubled

• 2 to 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/3 cup white wine
• 14 oz can diced tomatoes - I use PC Blue Menu diced tomatoes for everything. They only come in a 28 oz can, so use about half the can and refrigerate or freeze the rest.
• 1 tsp dried oregano
• shrimp, shelled and cleaned
• salt and pepper to season
• 1 tbsp fresh parsley, chopped
• 1/4 cup feta cheese, crumbled

Crostini

• 1/2 a baguette, sliced on the diagonal
• 1 clove garlic, peeled
• butter for buttering bread

Put olive oil and garlic in a skillet and heat over medium heat. I like to start garlic in a cold pan so that it doesn't burn. Once garlic is fragrant and sizzling, add white wine. Bring to a boil, then simmer until wine has reduced by half.

Add tomatoes with their juice and oregano, season with salt and pepper. Bring to a boil and add shrimp in a single layer on top of the tomatoes. Reduce heat to a simmer, cover with a lid and cook until shrimp are cooked through- they'll be pink and curled up- turning the shrimp once throughout cooking. They should take about 8 minutes total.

Meanwhile, for the crostini, toast the baguette slices. While they are still warm rub one side with the garlic clove and then butter the bread. 

Serve shrimp and tomatoes with parsley and feta sprinkled on top with crostini for scooping up the tomatoes and juices.

Fish and chips, kind of

I don't deep fry. That's not to say I don't eat deep fried food, I just don't eat it in my own home. I feel that would be crossing the line. I'm not sure which line, but somehow it just feels wrong. So, in our house fish and chips means crispy baked fish and roasted potatoes. I changed up the potatoes a bit this time with a recipe for Grated Potato Cakes from my favorite show French Food at Home.


This fish recipe is amazing. It a little time consuming to make compared to taking fish sticks out of the freezer- you have to make breadcrumbs, toast them, then coat the fish- but the fish come out with a super crunchy exterior and super juicy on the inside (I said juicy to avoid typing moist, the grossest word ever). The secret is in the egg coating- rather than just eggs to adhere the breadcrumbs to the fish, you mix the eggs with flour and mayo, which acts as a barrier between the wet fish and the dry breadcrumbs. The fish almost steams inside the coating it seems. Of course, this recipe comes from none other than my homies at America's Test Kitchen. You have to register your email to see the recipe, but it's free and totally worth it. Do print the recipe though if you plan on ever making it- you can only view recipes from the current season of the show for free.

***Update April 14, 2012 The recipe for Crunchy Oven Fried Fish is now premium content (i.e. not free) on the America's Test Kitchen website. But the internet can always be trusted for plagerism. You can find the recipe over at Have Recipes Will Cook blog

I made a quick tartar sauce to go with the fish as well- mix together mayo, lemon juice, Worcestershire sauce, Dijon mustard, chopped pickles, salt, pepper.