You are currently browsing the tag archive for the ‘salmon’ tag.

Daring Cooks sushi challenge

I have been wanting to make my own sushi for quite some time, but I hadn’t been able to muster up my courage. Lucky for me, I’m a Daring Cook. The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

The challenge consisted of four parts: 1) sushi rice, 2) dragon rolls, 3) spiral sushi roll, and 4) nigiri sushi. After investing an hour and a half just to prepare the sushi rice, I vowed never to complain again about the wait at my favorite sushi joint.

dragon roll

Smoked salmon, cucumber, avocado…need I say more? Although my “dragon” has a face only a mother could love, I’m still proud of it. Who cares about looks when it tastes so good, anyway?

spiral sushi roll

The spiral roll was the most challenging of them all for me. Actually, I have a confession to make – I enlisted the help of my gracious husband on this one. I committed a rookie mistake and overfilled my spiral roll. I know, I know…less is more. But you should know how hardheaded I am by now.

nigiri sushi

I used sashimi grade tuna for both the spiral roll and the nigiri. The nigiri proved to be the easiest for me as it does not involve rolling, but rather a hand-shaped roll. Next time, I will forgo the thin line of wasabi on top of the rice that binds the sashimi to it. Let’s just say, husband and I will have no sinus issues for the next decade. 😉 I rounded out the meal with a little seaweed salad and some miso soup (thank you, Fresh Market!).

If you want some full on food porn complete with fantastic sushi recipes, visit Audax and Rose. As if that’s not enough to satisfy your hunger, check out the rest of the gang on the blogroll. Join me Tuesday for a very festive bundt cake that’s sure to get you in the holiday spirit.

salmon-cakes

Last week, Kevin and I dined on chipotle salmon burgers, mambo rice, and salad with avocado – delish! First, let me tell you about the salmon burgers. My mom found this recipe in Cooking Lite magazine.

CHIPOTLE SALMON BURGERS:

Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins. *Note: We ate ours without the bread and they were delicious. Yield: 4 servings (serving size: 1 burger)

 

Ingredients

Mayonnaise Sauce:

  • 1  tablespoon  chopped fresh cilantro
  • 3  tablespoons  light mayonnaise
  • 2  tablespoons  finely chopped fresh mango
  • 1  tablespoon  finely chopped fresh pineapple
  • 1/8  teaspoon  finely grated lime rind

Burgers:

  • 1/3  cup  chopped green onions
  • 1/4  cup  chopped fresh cilantro
  • 1  tablespoon  finely chopped chipotle chile, canned in adobo sauce
  • 2  teaspoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1  (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces
  • Cooking spray
  • 4  English muffins
  • 4  butter lettuce leaves

 

Preparation

 

1. To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.

2. To prepare burgers, place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.

3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.

4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.

5. Wipe skillet with paper towels; recoat with cooking spray. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining muffins.

6. Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.

MAMBO RICE:

I discovered mambo rice when watching an episode of Guy’s Big Bite on Food Network featuring Guy Fieri. I’ve served this at a few get-togethers and it’s always a hit. The recipe says it makes 4 servings, but I don’t think that’s accurate. I cut the recipe in half and we still had a lot left over.

Ingredients

 

  • 2 cups water
  • 1 1/2 cups chicken stock
  • 2 cups rice
  • 1 cup chopped Italian parsley
  • 1/2 cup chopped cilantro leaves
  • 4 tablespoons minced garlic
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • 2 teaspoons freshly ground black pepper

 

Directions

Add water, chicken stock and rice to a rice cooker. Cook until al dente.

Combine all other ingredients in a bowl.

Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture.

ENJOY! 🙂

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." ~Voltaire

Mobile’s very own Food Examiner

Categories

Archives

AlphaInventions

Alpha Inventions Ranking

kitchen_w150x125

TWD logo

All receipes are on Petitchef

Twitter Updates

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Featured Author
Featured Author
view my recipes
Featured Author

Flickr Photos

vols-au-vent 002

vols-au-vent 001

fried chicken & collard greens

Katherine Hepburn brownies 2

Katherine Hepburn brownies 1

More Photos

Kreative Blogger Award