teriyaki-salmon-noodle

Teriyaki Salmon Noodle

/in , , /by

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

[column type=”one-half” last=”false” ] teriyaki-salmon-noodle
[/column]

[column type=”one-half” last=”true” ] teriyaki-salmon-noodle[/column]

[column type=”one-half” last=”false” ] teriyaki-salmon-noodle[/column]

[column type=”one-half” last=”true” ]The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.

The follow dish makes good use of the great flavor coming from teriyaki…
[/column]

[column type=”one-half” last=”false” ]

Ingredients

  • 4 laxfiléer
  • 4 spring onions
  • 1-2 garlic cloves
  • teriyaki sauce
  • sesome oil
  • sesome seeds
  • 1 green pepper
  • cashew nuts
  • mushroms
  • 1-2 carrots
  • dried harbanero, salt & peppar
  • noodles

[/column]

[column type=”one-half” last=”true” ]

Method

1. Marinate the salmon in teriyaki sauce for some hours, before placing in the oven for 40 mins basting several times.

2. Chop the spring onion, mushrooms, carrot and green pepper in thin stripes and stir fry with crushed garlic and some (dreid) chopped harbaero. Start the frying process on a high heat and as the vegetables begin to show signs of cooking turn down and add some teriyaki sauce and sesame seed oil. Fry for a while stirring regularly until the teriyaki caramelizes on the vegetables.

3. Boil and drain the noodles minutes before the salmon is ready and add to the teriyaki caramelized vegetables and stir fry lightly, adding more teriyaki sauce and sesame seed oil if necessary. Once the noodles and vegetables have mixed evenly with the teriyaki serve onto a plate with the salmon and garnish with cashew nuts and sesame seeds.

[/column]

Coriander Mushroom Sauce

/in , , /by

Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

[column type=”one-half” last=”false” ] coriander
[/column]

[column type=”one-half” last=”true” ] corianda-2[/column]

[column type=”one-half” last=”false” ] corianda-3 [/column]

[column type=”one-half” last=”true” ]Coriander creates a lovely flavor in food, complemented with mushrooms in a white sauce you’ll get Coriander Mushroom Sauce, this can work well with oven backed cod, new potatoes & vegetables or salad.

  • 4 fillets of cod
  • New potatoes
  • Carrots
  • Ruccola

[/column]

[column type=”one-half” last=”false” ]

Ingredients

  • Knob of butter
  • 1 medium finely chopped onion
  • 1 large crushed garlic clove
  • Fresh bunch of coriander
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon all purpose flour
  • 1 cup milk
  • 6-12 chopped mushrooms
  • 1/4 teaspoon garam masala
  • Finely chopped dried harbanero to taste (optional)
  • Black pepper

[/column]

[column type=”one-half” last=”true” ]

Method

How to make the sauce:

1. Heat the butter in a heavy-bottomed saucepan over a medium heat. Add the chopped onion and salt and cook, stirring often, until the onion has gone translucent, about 3 minutes.

2. Add the garlic and harbanero (optional) and cook, stirring, 1 minute. Add the coriander and cumin and cook, stirring, 1 minute.

3. Remove the pan from the heat and stir the flour in. Then replace on a medium heat and stir about 2 minutes. Gradually pour in milk, stirring constantly to prevent lumps. Once you are content with the consistency of the sauce add the mushrooms and simmer gently for 5 minutes stirring regularly.

4. Finally stir in the garam masala and continue to cook at a bare simmer until the mushrooms are tender, add salt and pepper to taste.
[/column]