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Cajun Slaw (by Ayesha)
I take very little credit for the coleslaw. This super easy recipe – though marginally tweaked by me – is from a “The 100 Greatest Cajun Recipes” by Jude W. Theriot. By the way – if anyone out there loves Cajun food and isn’t sure where to start, I highly recommend this book.
Grilled Sockeye Salmon (honey, soy sauce, and sake marinade)
Visiting friends this weekend, I wanted to take advantage of their outdoor grill and the fact that Erik is a grill master and can cook any piece of meat or vegetable to perfection (for a great rib recipe, see Erik’s Slow Cooked Ribs. I picked up Sockeye Salmon and decided its rich flavor would pair well with honey, soy sauce and sake. If you don’t cook with salmon much, I’d recommend wild salmon versus farm raised. In my opinion, the wild salmon flavor can’t be compared to farm raised. If you’re short on time, marinade the salmon for a minimum of 4 hours. The longer you let the marinade incorporate into the salmon, the richer the flavor in the end. I hope you enjoy this recipe as much as we did.
Tuna Ceviche
Ceviche is easier to make than you’d think. The two main ingredients are fresh fish (sushi grade) and lime juice. Don’t let raw fish scare you from trying this recipe. The acid in the lime juice cooks the fish without using heat (i.e, heat from stovetop, oven or grill). Tuna along with fresh vegetables, Thai chili peppers, and lime juice gives this dish a light, citrus zing. Serve as an appetizer or side dish.
Salmon Tartare (with Shark Brand Sriracha sauce)
This tartare recipe works beautifully with meat if you prefer over fish. Another simple and tasty recipe you can whip up in 10-15 mins.
