• 16Sep

    Here is a simple and tasty way to prepare fish fillets that was a big hit at last night’s WCRC cooking demo . You can use other types of fish as well – wild salmon, black cod, sea bass, rock cod, mahi – or ling cod which is what I had for breakfast this morning over a bed of butter lettuce. Yum!

    Sake Soy Poached Mackerel
    4 servings

    1/3 cup soy sauce
    1/3 cup sake or dry (fino) sherry
    1 tablespoon sucanat or brown sugar
    2 tablespoons rice vinegar or white wine vinegar
    5 or 6 thin slices fresh ginger
    Strips of zest from 1 lemon
    3 or 4 crushed garlic cloves
    4 mackerel fillets, about 1 pound total, skin on

    Cooked rice for serving or for low carb serve on a bed of your favorite lettuce
    Chopped scallions, sesame oil and sesame seeds for garnish

    In a 12-inch skillet with a cover, mix together all ingredients except fish, rice, sesame seeds, sesame oil and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.

    Gently place fish skin-side down into poaching liquid and simmer until cooked through, 5 to 8 minutes. Remove to serving platter.

    To serve: place a fillet and a spoon or two of the poaching liquid onto a mound of rice or greens; garnish and serve.

    PS – This morning, so I could multi-task, I used the oven. Put the fillets in a 9 x 9 baking dish, pour poaching liquid over and put in a 325F oven for about 20 minutes (these fillets were thick.) When I got out of the shower, a nice breakfast awaited.

  • 06Aug

    Here is a quick and tasty salmon dish. Always a hit with the clients I cook for.

    Broiled Miso Orange Glazed Salmon

    4 – 5-6 oz filets of salmon (thick cuts are best)
    1 teaspoon sesame oil

    ½ cup light miso
    zest of 1 orange (or tangerine)
    juice of half an orange
    1 Tbs mirin (sweet Japanese cooking wine)
    1 ½ teaspoons soy sauce
    1 teaspoon rice wine vinegar, unseasoned

    3 scallions, thinly sliced
    sesame seeds, lightly toasted (optional)

    Mix sauce ingredients together.

    Rub salmon filets with sesame oil. Marinate the salmon with 3 Tb of the sauce. Cover and refrigerate for 1-2 hours or up to 8 hours. If you do not have time to marinate, don’t worry – just top with the sauce and broil – the dish will still be delicious.

    Preheat broiler.

    Place salmon filets on a baking sheet. Top with the remaining sauce. Broil for 8-10 minutes or until the salmon is cooked to your liking. The top of the sauce should be a rich brown color.

    Place salmon on serving plates and garnish with a generous sprinkle of the scallion and sesame seeds.


    Sauce can be made ahead up to a week. Sauce can also be frozen.
    Substitute with your favorite fish such as halibut, bass, sable, tilapia, etc


  • 24Jun

    I’m on a no grain low carb menu for a few weeks – need to lose the muffin from the cupcake binge I went on…

    I notice that I actually had to put some thought into changing what I reach for during meal times – it’s just reprograming as my snack and meal making is so automatic.
    No grains, ok -but low carb means cutting some veggies and fruits off the list. I didn’t want to eat big hunks of meat all the time so I made a list of protein foods and veggies that I can incorporate into my daily snacks and meals…I wanted to make the list for 3 reasons – show all the possibilities so I don’t feel deprived, reassure myself I will not starve and make sure I have the ingredients I need. Also, knowing what is not on the list will prevent me from inadvertantly bringing home the “do not eat” list foods.

    The lastest snack light / meal munchie…Tonnato

    Tonnato is a sauce of Italian origin made from canned tuna that is traditionally served with veal. I’m skipping the baby cow and enjoying it with cucumber slices, cherry tomatoes and celery sticks.


    (based on a recipe from Food and Wine, August 2003)

    2 Tb extra virgin olive oil
    2 Tb Italian flat leaf parsley
    1 – 3 ounce can of tuna packed in olive oil
    1/4 cup mayonnaise
    1 tsp capers, drained
    1 Tb lemon juice (more or less to taste)
    2 anchovy fillets
    1 clove garlic
    1/8 tsp fresh ground black pepper

    Put all ingredients into a blender and blend until smooth.