Blackened Salmon Topped with Orange-Tomato Salsa and a side of Buttered Corn and Peas

I cannot believe that this dish is my very first real meal of the day and it isalready 1145 pm. I have been very busy doing my research on a project for my current class that I have only been snacking on raosted almond roll (leftover from two days ago) in between research. Whew and I am not even done yet. I still have one more topic to go but couldn't seem to find the right information and organize my thoughts. Oh well, that will have to wait until tomorrow. Anyway, it is not due until Monday at 1159 pm so I have plenty of time.

This is such a nice and easy dish. And the best part? it only took me less than 30 minutes to prepapre from start to finish. That is including the salsa and side of corn and peas. The blackened salmon looked and tasted really good as well as the rest of the food. The salmon though came out really well because it blackened to perfection. The only thing's that is missing is desser. I totally forgot to make any...Oh well... I think I ate too much anyway because now I am feeling lazy. Ughhh... I cannot even rest and enjoy my favorite Korean show because I have to do the dishes after this...hehehe...the good news is I think I only washed 2 loads of dishes because I have not had time to do my usual recipe experiments :)



Orange-Tomato Salsa:

Ingredients:

1 orange, peeled and pith removed; sliced and segmented
1 vine-riped tomato, cubed
1 shallot, thinly sliced
3 Thai chili pepper
1 - 2 Tbsp freshly squeezed lemon juice
sea salt and pepper, to taste
small bunch of parsley, de-stemmed then roughly chopped
small bunch of cilantro, de-stemmed and roughly chopped

Coombine all ingredients then set aside.



Blackened Salmon

Ingredients:
Salmon fillets
1 Tbsp (or more) jerk seasoning
extra virgin olive oil

1. Preheat oven to 325F
2. Wash salmon fillet and then dry using a paper towel
3. Apply extra virgin olive oil all over the salmon.
4. Coat Salmon with jerk seasoning
5. Heat a heavy cast iron pan over medium heat.
6. Pour a little olive oil then fry salmon skin side down for about 4-5 minutes
7. Turn salmon over and cook for another 3 minutes.
8. Transfer pan with salmon to the oven and bake for about 5 minutes.
9. Remove from oven, transfer to a platter, top with orange-mango salsa then serve.



Buttered Corn and Peas

Ingredients:

1 cup frozen corn
1 cup frozen peas
2 Tbsp butter
salt and pepper, to taste

1. Melt butter over low medium heat.
2. Add corn and peas and sautee until warm and water has evaporated.

Baked Salmon with Lemon and Parsley

I made this dish a couple of nights ago for dinner but hasn't gotten around to posting it. I have cooked, baked, and made so many dishes that I accidentally forgot this one. That is, until I made penne rigate this lunchtime and found leftover of this dish in the fridge. This is an easy and fast recipe because there is not that much preparation required. Just add afew ingredients to the salmon, bake, and by the end of 20 minutes it is ready to be served.

Salmon is the common namne of several speciess of fishes in the family salmonidae. They are found in North atlantic and Pacific oceans as well as the Great Lakes of North America. Salon is considered to be a healthy food and a good source of omega 3 fatty acids, vitamin D and protein. It can be eaten raw (sashimi) as well as fried, grilled, or baked.

Ingredients:

1/2 lb salmon
1 Tbsp freshly squeezed lemon juice
1 tsp olive oil
1/2 Tbsp butter
handful of flat-leaf parsley
salt and freshly ground black pepper, to taste


1.Preheat oven to 350F.
2. Place salmon in an oven-proof dish (I use my Calphalon iron pan).
3. Apply oolive oil all over the salmon.
4. Squeeze lemon juice over it
5. Season with salt and pepper according to taste.
6. Top with lemon slices, butter, and corsely chopped parslet.
7. Cover with aluminum foil and bake for 15-20 minutes or until flesh flakes easily using a fork.
8. Serve immediately. NOTE: Be careful not to burn yourself when you take the pan out of the oven.

Sweet and Sour Tilapia

As the name suggests, this dish is a combination of two flavors. The fish that I used is tilapia but you can use other variety of fish, pork, or chicken. This is a Filipino-style sweet and sour dish. I have to admit, I cheated a little bit when I made this dish. I got the fish from the Filipino market and as a service to their customers, they clean and fry the fish in the store. Ha! a real time and energy saver because it takes frying out of the equation. This is good for me since I hate being splashed on with hot out while frying. I also had the butcher cut the fish in half which makes it easier to manuever while transfering in and out of the pan.

Ingredients:

1 cup vinegar
1/4 cup tomato catsup
1/3 cup sugar, you may add more or less depending on your preference
1 small onion, sliced thinly
1 small bell pepper, sliced thinly
1 small can of pineapple chunks
1small carrot, julienned
2 inches ginger, julienned
1 Tbsp flour, dissolved in water
2 Thai chili pepper, sliced thinly annd diagonally
3 cloves garlic, minced finely




1. In a bowl, combine vinegar, sugar and catsup. Set aside
2. Heat sauce pan to medium heat. Place the catsup-vinegarr mixture,ginger, onions, and garlic. When it starts to boil, turn down the heat and simmer for about 3-4 minutes.

3. Add carrots, pinneapple, and bell pepper. Cook for about 2 minutes.

4. Add the dissolved flour a little bit at a time. Cook untile it thicken slightly.

5. You can either pour the sauce over the fish, or you can add the fish on the pan and coat with sauce well. Remove from heat and serve.

Pasta With Sardines, Bread Crumbs and Capers

I bought 2 cans of sardines in oil when I went grocery shopping for my tuyo pasta recipe which I meant to substitute for tuyo in case I couldn't find one. But, as luck would have it, I found a bottle from another Filipino store that I went to. Now, I have this sardine cans but no idea what to make it into so I searched the net for recipes and found one that interested me. This recipe is based from New York Times website recipe which I changed a little bit. I used Moroccan spiced sardines in olive oil instead of sardines in extra virgin olive oil.



Ingredients:

1/4 cup extra virgin olive oil

1/2 cup bread crumbs

1 onion, chopped

Freshly ground black pepper and salt, to taste

1 lb linguine fini

1 teaspoon grated lemon zest

2 tablespoons drained capers

2 cans moroccan spiced sardines

1/2 cup chopped fresh flat leaf (Italian) parsley, plus more for garnish.





1. Bring a large pot of water to a boil and salt it. Cook pasta according to direction. Save some of the pasta water. Drain and set aside.

2. Put 2 tablespoons of olive oil in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant. Transfer to a bowl and set aside.





3. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper. Cook until onion is translucent.




4. Turn the heat to medium-high and add the lemon zest, capers and sardines. Cook until heated through.






5. Add the pasta to the sardine mixture and toss to combine.





6. Add the parsley and most of the bread crumbs. Mix well.




7. Taste and adjust seasoning. Transfer to a serving dish. Garnish with parsley and the remaining bread crumbs.




Yield: 4 to 6 servings.

Kongnamul Booguh Gook (Soybean Sprout & Pollack Soup)

Ingr:

1 cup Booguh ( dried pollack)
2 cups kongnamul ( soybean sprouts)
1 Tbsp sesame oil
7 cups water
1 small onion, sliced
3 cloves galic, minced
1 jalapeno, thinly sliced
2 scallions, sliced into 2 inch length
2 Tbsp ganjang ( korean soy sauce)
salt to taste

1. soak pollack in water for about 10-15 minutes . remove from water , set aside. save the water.

2. heat sesame oil in a pan and saute pollack for about a minute.

3. Add water ( used in soaking pollack) and bring to a boil.

4. Add onion, soybean sprouts and garlic. Lower the heat to medium and simmer for about 15- 20 minutes.

5. Add soy sauce, green onion, jalapeno and salt to taste. Simmer for another 3-5 minutes then remove from heat and serve.

Steamed Tilapia

Ingr:

1 ( approx. 2 lbs) whole tilapia
***preferably fresh ( live), have the fishmonger clean it and remove the scales

1 scallion, julienned ( use only the green part)
1 - 2 inch ginger, julienned
salt to taste
handful of cilantro, stems removed
knorr liquid seasoning
2 Tbsp vegetable oil





1. rinse fish and then pat dry. Sprinkle salt on both sides.

2. Arrange fish in the steamer, lining it aluminum foil if you like.

3. Arrange half of the ginger and scallions on top and inside the cavity of the fish

4. Steam for about 20 minutes then remove from steamer and place on a platter.

5. Arrange the rest of the ginger, scallions and cilantro on top of the fish.

6. place oil in a pan and heat on high until it start to slightly smoke.

7. Spoon the oil over fish. Be careful not to burn yourself from splatters. The hot oil will welt the cilantro.

8. Add a few dash of knorr liquid seasoning and serve immediately.


***Note: this is a dish that my late husband used to cook for me all the time. Miss him so much when I made this dish on my own :(

*** this is a very simple but flavorful dish... the cilantro gives this dish a nice flavor and aroma.

Godenguh Gui ( Broiled Mackerel)

whole mackerel, head and tail removed
salt

1. Heat broiler

2. salt fish on both sides and let it stand for 5-10 minutes then rinse the salt off.

3. Pat dry using paper towel and place on greased foil.

4. broil until done ( about 3 minutes on each side)