Asian Grilled Salmon

Ingredients

3 salmon fillets

2 tablespoons dijon mustard

1 tablespoons coarse ground mustard

4 tablespoons low sodium soy sauce

7 tablespoons EVOO

3 garlic cloves minced

Toasted sesame seeds and parsley for garnish

Directions

Whisk together the mustards, soy sauce, EVOO and garlic in a medium sized bowl (big enough to fit the fillets in comfortably). Reserve 3 tablespoons in a small bowl. Put the salmon in the remaining mustard soy sauce mixture for 10-15 minutes.

On a hot grill cook the salmon 4 minutes on each side. Transfer the fish to a serving platter. Drizzle the remaining mustard mixture over the salmon and sprinkle with the sesame seeds and parsley.

Salmon Stir Fry

Ingredients

1/3 cup Teriaki sauce

3 teaspoons sesame oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 pound salmon cut into 1'' cubes

2 tablespoons vegetable oil

1o oz white button mushrooms, sliced

1 head of broccoli, cut into florets

1 teaspoon toasted sesame seeds

1 teaspoon black sesame seeds

Directions

In a medium mixing bowl combine the Teriaki, sesame oil, ginger and garlic. Whisk thoroughly to combine and then add the salmon to marinade for 10 minutes.

Bring a pot of water with a splash of EVOO to a boil and drop the broccoli. Bring back to a boil and cook for 1 minute. Drain and cover.

Heat vegetable oil on high in a wok. Add the mushrooms (I used white button because that's what I had in the fridge...but shitake would be great) and stir for 2 minutes. Then add the salmon and cook for another 2 minutes. Then add the covered broccoli with remaining salmon marinade. Cook for another 1-2 minutes. Serve immediately over rice.

Salmon over Spaghetti with Lemon & Basil

Ingredients

1/2 lb whole wheat spaghetti

1 garlic clove, minced

2 tablespoons EVOO, plus 2 more

S&P

3 salmon fillets

1/4 cup fresh basil, finely chopped

2 tablespoons capers, drained

1 lemon, zested and juiced

1 1/2 cups baby spinach

Directions

Cook the spaghetti according to package directions. With the whole wheat pastas I find adding one additional minute than the package says makes it perfect. Drain and transfer to a large mixing bowl. Add the garlic, 2 tablespoons of EVOO, S&P. Toss until it is well combined.

When there is 6 minutes left on the spaghetti put a large skillet over medium high heat for a minute. Salt and pepper the salmon and add to the skillet. Cook for 2 1/2 minutes on each side.

To the pasta add the basil, capers, lemon zest and juice. Stir until all is combined.

To serve make a bed of the baby spinach on each plate. Then place spaghetti on top. And on top of that goes the salmon fillet.

Grilled Slammin Salmon

Ingredients

3 salmon fillets

Marinade:

4 tablespoons dijon mustard

6 tablespoons low sodium soy sauce

1/2 cup olive oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 teaspoon chili paste

Directions

Combine all marinade ingredients in a bowl with a whisk. Take half of it and pour over the fillets and let soak for 10 minutes.

Grill the salmon 4 minutes on each side (discard the used portion of the marinade). Serve over a bed of basmati rice (I get a basmati rice medley from Trade Joe's that is awesome). Then top with the other half of the marinade.

Salmon Cakes with Baby Bok Choy

Since I moved out here to the desert one thing I miss is really good chinese food like I am used to in NYC. Not to sound like I'm tooting my own horn, but here it goes: I've learned to make my own chinese food that is way better than the little chinese restaurants that we have out here. This is one of my favorite dishes. I made this for my girl Lisa when she visited last week.

Salmon Cakes

1/4 cup peanut oil

3 garlic cloves minced

1 shallot diced

1 tablespoon grated fresh ginger

1 anaheim chile diced

1.5 lbs salmon fillets cut into cubes

1 cup panko

2 tablespoons fresh cilantro finely chopped

2 tablespoons mayonnaise (I use low fat mayo)

1 lemon juiced (put it in the microwave for 10 seconds)

1 egg white

Sea salt

Fresh ground pepper

2 tablespoons peanut oil

Baby Bok Choy

2 tablespoons peanut oil

2'' piece of ginger grated

3 heads of baby bok choy cut lengthwise in half

1/4 cup water

3 tablespoons soy sauce (low sodium)

1/4 oyster sauce

1/2 lemon juiced

1 tablespoon brown sugar

Toasted sesame seeds for garnish

Directions

Heat 2 tablespoons of peanut oil in a skillet over medium heat. Add the garlic, ginger and pepper and sautee for a couple of minutes just to release the flavor. Take off heat and set aside to cool to room temperature.

In a large bowl combine 1/4 cup peanut oil, salmon, panko, mayo. lemon and the egg white. Lastly, add the cooled garlic, ginger, pepper mixture. Gently fold everything together. Careful not to break apart the salmon. With your hands make into 8 salmon cakes.

Coat a large skillet with peanut oil and heat over medium heat. When oil is hot add the cakes and cook 4 minutes on each side. Remove and cover with aluminum foil to keep warm.

Add 2 more tablespoons of peanut oil and heat. Add ginger - when you begin to smell it add the halved bok choy cut side down. Cook for 3 minutes. Add the water and steam for another 2 minutes. Carefully remove to platter. Now add the soy sauce, oyster sauce, lemon juice and brown sugar. Cook for about 3 minutes until sauce thickens.

On the platter with the baby bok choy add the salmon cakes around the boarder. Then drizzle the sauce over the cakes and then the remainder in the middle of the platter of the bok choy. Garnish with the sesame seeds.