H ello out there! I’m not dead yet! I’ve just been super busy and hardly ever have the time to post what I create, which is why everything seems to be in a cluster on those days that I have available to type up posts. I have so many recipes to go up which explains why I’m on a menu swap hiatus since I want to get some of my fabulous creations on file prior to creating a slew of others. Here, I have one that I’ve created on a whim that turned out utterly fantastic.
Spontaneity often leads to new fabulous cuisine or entrees that one wouldn’t think of or plan originally. In fact, that with substitutions lead to ingenious chefs. As ‘at random’ this creation may appear, the flavor combinations aren’t unrecognizable considering all the Asian flavors merging together: sweet, hot, salty, and bitter, which almost lead to the ultimate taste, umami. For some reason, I’ve gained this obsession with salmon recently. The sweet succulent buttery taste of the fish just seems to entice my taste buds. I’ve also discovered that salmon goes down a heck of a lot easier than tuna which is assumed in comparison to the thickness. The tuna steaks I often find are, literally, steak size. The salmon filets are quite hefty, too, but still slide down the esophagus like butter. The preparation method couldn’t be easier save for the time allotted for the eggplant to de-bitter-ize. I’m striving to achieve my nutrients by eating more leafy greens and so I’m now stuck on kale. Kale can be regarded as a super food by being chockfull of vitamins, minerals, and phytonutrients yet still low calories.
Kale hails from the cabbage family with its relatives being broccoli, cauliflower, collard greens, and brussels sprouts. All of those veggies are on my high favorite list. I’ve recently become more fond of fresh cauliflower in its raw state or just barely cooked as opposed to its consistency when overcooked. Same applies to broccoli but the sprouts have to be overcooked so they can melt on your tongue. Mmm! This recipe is a semi-Asian fusion since I threw jicama in there, which is technically a Mexican vegetable. Because I’m not quite fond of water chestnuts, I found the perfect substitute being the jicama as its one for one in similar texture with a more pleasant and sweeter taste. The sweetness of the jicama overpowers any possibility of bitterness exuded by the kale and eggplant if not drained of the bitterness beforehand. Simply round the meal off with some brown rice and you’re set for the evening.
Five Spiced Peppercorn Crusted Salmon With Orange Spiced Stir fried Eggplant, Kale, and Jicama
The Salmon 1 tbsp cornstarch 2 tsp five spiced power 2 tsp ground Sichuan peppercorns
The Stir Fry ½ large eggplant or 1 small one, chopped 2 cups fresh chopped kale ¼ small jicama, chopped ½ red onion, sliced thin 1 scallion, white and green chopped
1 tbsp chili garlic paste 1 tbsp orange marmalade 1 tbsp braggs or GF soy sauce 1 tbsp rice wine vinegar 1 tsp minced ginger Salt A few crushed garlic flakes Fresh cilantro to taste
First, chop the eggplant toss it into a zip lock bag with a liberal amount of salt. Set that aside for 20 to 30 minutes. Next, cut cup your jicama, onion, and scallion.
Preheat your broiler.
In another zip lock bag, combine the five spice powder, cornstarch, and crushed peppercorns. Add the salmon and shake until thoroughly coated. Prepare a pan lined with foil and spray the bottom, place the fish on top, and spray.
Preheat your large pan or wok and rise off the eggplant. Add the eggplant to the wok with a little nonstick spray and spray until the exterior becomes crispy and golden brown. Place your salmon under the broiler, and then continue with the stir fry but keep an eye on it. The thicker the filet, the longer it will take. Add the kale to the pan along with the onions. If anything begins to stick, add a little water sparingly at a time. Once the eggplant becomes opaque, add the braggs, and vinegar. Once the kale becomes a rich dark green, add the garlic, ginger, chili paste, more soy sauce if necessary, salt, and marmalade.
Check on the salmon to see if its done. If the exterior is crispy, you’re set to go. You want it mostly cook but still a trivial pink inside. Never overcook fish unless you like chewing.
Once the salmon is done, remove it from the oven and set it aside. Add the cilantro to the stir-fry and then plate. Place the salmon on top, garnish, and serve with a bowl of hot brown rice.
Spontaneity often leads to new fabulous cuisine or entrees that one wouldn’t think of or plan originally. In fact, that with substitutions lead to ingenious chefs. As ‘at random’ this creation may appear, the flavor combinations aren’t unrecognizable considering all the Asian flavors merging together: sweet, hot, salty, and bitter, which almost lead to the ultimate taste, umami. For some reason, I’ve gained this obsession with salmon recently. The sweet succulent buttery taste of the fish just seems to entice my taste buds. I’ve also discovered that salmon goes down a heck of a lot easier than tuna which is assumed in comparison to the thickness. The tuna steaks I often find are, literally, steak size. The salmon filets are quite hefty, too, but still slide down the esophagus like butter. The preparation method couldn’t be easier save for the time allotted for the eggplant to de-bitter-ize. I’m striving to achieve my nutrients by eating more leafy greens and so I’m now stuck on kale. Kale can be regarded as a super food by being chockfull of vitamins, minerals, and phytonutrients yet still low calories.
Kale hails from the cabbage family with its relatives being broccoli, cauliflower, collard greens, and brussels sprouts. All of those veggies are on my high favorite list. I’ve recently become more fond of fresh cauliflower in its raw state or just barely cooked as opposed to its consistency when overcooked. Same applies to broccoli but the sprouts have to be overcooked so they can melt on your tongue. Mmm! This recipe is a semi-Asian fusion since I threw jicama in there, which is technically a Mexican vegetable. Because I’m not quite fond of water chestnuts, I found the perfect substitute being the jicama as its one for one in similar texture with a more pleasant and sweeter taste. The sweetness of the jicama overpowers any possibility of bitterness exuded by the kale and eggplant if not drained of the bitterness beforehand. Simply round the meal off with some brown rice and you’re set for the evening.
Five Spiced Peppercorn Crusted Salmon
With Orange Spiced Stir fried Eggplant, Kale, and Jicama
The Salmon
1 tbsp cornstarch
2 tsp five spiced power
2 tsp ground Sichuan peppercorns
The Stir Fry
½ large eggplant or 1 small one, chopped
2 cups fresh chopped kale
¼ small jicama, chopped
½ red onion, sliced thin
1 scallion, white and green chopped
1 tbsp chili garlic paste
1 tbsp orange marmalade
1 tbsp braggs or GF soy sauce
1 tbsp rice wine vinegar
1 tsp minced ginger
Salt
A few crushed garlic flakes
Fresh cilantro to taste
First, chop the eggplant toss it into a zip lock bag with a liberal amount of salt. Set that aside for 20 to 30 minutes. Next, cut cup your jicama, onion, and scallion.
Preheat your broiler.
In another zip lock bag, combine the five spice powder, cornstarch, and crushed peppercorns. Add the salmon and shake until thoroughly coated. Prepare a pan lined with foil and spray the bottom, place the fish on top, and spray.
Preheat your large pan or wok and rise off the eggplant. Add the eggplant to the wok with a little nonstick spray and spray until the exterior becomes crispy and golden brown. Place your salmon under the broiler, and then continue with the stir fry but keep an eye on it. The thicker the filet, the longer it will take. Add the kale to the pan along with the onions. If anything begins to stick, add a little water sparingly at a time. Once the eggplant becomes opaque, add the braggs, and vinegar. Once the kale becomes a rich dark green, add the garlic, ginger, chili paste, more soy sauce if necessary, salt, and marmalade.
Check on the salmon to see if its done. If the exterior is crispy, you’re set to go. You want it mostly cook but still a trivial pink inside. Never overcook fish unless you like chewing.
Once the salmon is done, remove it from the oven and set it aside. Add the cilantro to the stir-fry and then plate. Place the salmon on top, garnish, and serve with a bowl of hot brown rice.