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.
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.
Tartare is prepared with finely chopped or minced raw meat or fish. Some are made with just seasoning and others with a combination of seasoning and sauce. Each country has its own variation. My recipe is made with salmon, spicy mayo, and brown rice. You can substitute salmon with tuna or any sushi grade fish.
Om rice is a Korean style omelet filled with fried rice. It’s an easy dish to prepare – and shouldn’t take more than 30 or so minutes to finish up. For this recipe, I used brown rice left-over from the previous evening (refrigerated day old rice works best when making fried rice – in my opinion). This meal is perfect for breakfast and will certainly do well for a lunch or dinner entree.