Grilled Salmon

GRILLED SALMON WITH ALMOND CRUST

Try this gourmet dish with a side of steamed brown rice and a full-bodied red wine.

Ingredients:

4 6-8 oz. salmon steaks, bones removed.

1 tbsp. olive oil

1 tsp. kosher salt

1 tsp. fresh ground pepper

For sauce:

1 slice of stale bread, crust removed and broken into small pieces

1 tbsp. Red wine vinegar

1 tsp. minced garlic

1 tbsp. olive oil

¼ tsp. kosher salt

¼ tsp. fresh ground pepper

For topping:

½ cup sliced almonds

1 tbsp. ground cumin

Method:

Pour the oil over the salmon steaks and liberally add salt and pepper to coat. Set aside and turn on the grill.

Toast the almonds for 4-5 minutes, either in a skillet or in an over at 400* F till slightly browned. Let cool and chop in a grinder into smaller pieces. Toast the ground cumin in a skillet and add to the almonds, mix and set aside.

To make the sauce, blend the bread cubes, vinegar, garlic and olive oil in a blender till smooth and add the salt and pepper and mix. Set aside in a bowl.

Heat the grill to medium high (350* F). Oil the grate with a little olive oil or non-stick spray. Grill the fish, skin side down for 5-6 minutes, then turn over carefully and grill the other side for 5-6 minutes more till done. (You can place a knife in the thickest part to check).

Place the grilled fish, skin side down on a plate, top with a tablespoon of sauce and sprinkle the toasted almond and cumin on top.

Korean Style Barbeque Chicken

KOREAN STYLE BARBEQUE CHICKEN

Here is my take on Bulgogi (a healthier version).

Ingredients:

1 lb. chicken breast, thin sliced

1 cup light soy sauce

½ cup Mango pulp or juice (you can use Pear juice as most recipes call for)

1 tsp. minced garlic

1 tsp. minced ginger

1 tbsp. sugar

1 tbsp. Mirin (Japanese sweet vinegar)

1 tbsp. rice vinegar

1 tbsp. chili paste (or chili sauce)

1 small red onion, thinly sliced

2 hot chilies (e.g. Thai), thinly sliced (more if you crave heat and pain!)

1 bell pepper, cut into bite size pieces

1 tsp. kosher salt

½ tsp. fresh ground pepper

1 tsp. sesame oil

Non-stick cooking spray

Method:

Mix all the marinade ingredients till the sugar and salt dissolve. Place the chicken, onions, chilies and bell pepper in a bowl and pour the marinade over the top. Mix well to coat, and let sit for 30 minutes.

Heat the grill to high (400* F). Place a grill pan or tray on the grill and oil with a non-stick cooking spray. Grill the meat and veggies on high for about 5 minutes, turning frequently and basting with the remaining marinade.

Serve with warm rice and kimchee.

Goes well with cold sake or a fruity white wine.

FRIED CHICKEN without FRYING!

(The healthy tasty alternative)

If you find yourself unable to suppress the urge for fried foods, especially fried chicken and find yourself frequently driving by the Colonel’s or Popeye’s, here is a tasty and healthy alternative.

Ingredients:

8 chicken drumsticks (skinless)

2 cups low fat buttermilk

2 garlic cloves, minced

1 tsp hot sauce (choose your own favorite – Sriracha works well)

1 tsp paprika

½ tsp kosher salt

½ tsp fresh ground pepper

2 cups Panko style bread crumbs

Non-stick oil spray

Method:

In a bowl mix all the ingredients (except the bread crumbs and oil spray). Add the chicken and toss to coat completely (making vertical slits in the chicken lets the marinade in). Refrigerate for 8 hours or more.

When ready to prepare, heat the oven to 425* F. Line a baking tray with foil and spray with the non-stick spray.

Spread the bread crumbs in a plate. Remove the drumsticks from the marinade (shaking off any excess), roll in the bread crumbs to coat thoroughly and then place on the baking tray.

Bake for 30 – 40 minutes, till cooked through and the outside is a golden brown.

Nutritional Info:

Per drumstick: 120 calories, 2.5 g fat, 9 g carbs, 15 g protein.

COMPARE to the Colonel’s: 160 calories, 10 g fat, 9 g carbs, 15 g protein.