Teriyaki Salmon and Rice Noodles

Final recipe for the week!

I cannot emphasize enough how easy this recipe was.  Marinating the salmon gives it so much flavor, then you can use the marinade liquid as sauce for the dish…how much easier can it be!?

You should be able to throw this recipe together in a half hour or so.  You will get 8 servings which is enough to feed a family of four for two nights!

Feel free to use any  mushrooms you like!  You can also add any additional vegetables.  This recipe is very flexible, so make it what you want!

Here is what you’ll need:

Marinade

  • soy sauce – 1 cup
  • mirin – 4 tbsp
  • sugar – 4 tsp
  • salmon – 2 lbs
  • cherry tomatoes – 1 pint
  • baby spinach – 2 bags
  • crimini mushrooms – 16 ounces
  • rice noodles – 3 packages (8-9 servings worth)
  • olive oil

First step, mix the marinade ingredients together in a large Tupperware.  Add the salmon and marinate at least an hour, recommended overnight.

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Begin to soak your rice noodles at least a half an hour before you plan to eat.

After the salmon has marinated, heat olive oil in a skillet over high heat.

Brown each side of the salmon, about 3-4 minutes each (until golden brown).

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Left Brain Tip:  If you have really thick pieces of salmon, searing the sides may not cook it all the way through.  Feel free to sear it, then back it at 350 for another 10 minutes or so.  You are going to shred the salmon anyway for the recipe, so go ahead and cut it in half to make sure it’s cooked to your level of preferred done-ness.  

Remove salmon from skillet and put on a plate.  Cover the plate in foil.  This will help keep the salmon warm and will help it to cook through.

Heat oil in a large pot or dutch oven.

Add the tomatoes and mushrooms to the oil.

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Cook both until the mushrooms soften and the potatoes begin to blister.  The tomatoes should be easily pobable…feel free to use the back of your spoon or spatula to pop them.  This adds great flavor to the dish.

Add the first bag of spinach.

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Let this wilt down a bit so you have room to add the second bag.

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Once the second bag begins to wilt, add the remaining juices from the marinade.  Let the mixture simmer together for about 5 minutes.

Left Brain Tip:  If you want the marinade juice to thicken up, feel free to add cornstarch.  Just mix about 2 tsp of corn starch with 1/4 cup of water in a separate bowl, then add to the pot.  Sauce should thicken as heated.

Divy up the noodles between 8 servings.  Spoon the mixture over the top of the noodles.  Shred the salmon and put on top of the noodles and veggie.  You should be able to get at least 8 servings.  3-4 ounces of salmon per serving should be plenty!

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So healthy, so yummy, so easy!!!!

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*Greek Pasta Bake recipe

This recipe was such a great way to make lots of food all at once.  The pound of pasta easily makes 10 servings when you serve a vegetable on the side.  It is rich and delicious and is sure to be a family favorite.  The bechamel sauce on tops makes for a beautiful, brown topping over the pasta.

It might look like a complicated recipe, but it is really just 3 sections…the meat sauce, the bechamel and the pasta itself.  Don’t let the multiple parts overwhelm you as you can do them all very quickly.

Here’s what you’ll need:

For the meat sauce:

  • olive oil
  • ground turkey – 2 lbs (you can use ground lamb or beef, but I used turkey for a healthier option)
  • onion, chopped – 1
  • garlic, minced – 3 cloves
  • red wine, dry – 1/2 cup
  • tomato paste – 1/4 cup
  • cinnamon – 1 tbsp
  • allspice – 1/2 tsp
  • whole tomatoes, canned – 1 (14 oz)
  • salt and pepper to taste

For the bechamel

  • butter, unsalted – 1/2 cup
  • flour – 1 cup
  • milk, 1% – 5 cups
  • parmesan, grated – 1 cup
  • egg yolks – 3
  • nutmeg – 1 pinch
  • salt and pepper to taste

For the pasta

  • ziti – 1 lb
  • olive oil – drizzle
  • egg whites – 3
  • parmesan – 1/4 cup

The first step is to start heating your pasta water.  Be sure to add plenty of salt!

Preheat your oven to 375 degrees.

Put your five cups of milk in a pot and begin to heat over medium-high heat.  Be sure to keep an eye on it so it doesn’t scorch!

Heat a large skillet over medium high heat.  Add a drizzle of olive oil.  Once the oil is hot, add the onions.

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Cook onions for about 5 minutes until they start to become translucent.

Add the ground turkey and garlic to the pan.

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Cook until turkey is browned.

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Add the red wine, tomatoes, tomato paste, cinnamon and allspice.  Bring to a boil, then reduce heat and simmer about 25 minutes.

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While the sauce is cooking, start your bechamel.

Tip:  Your water should be close to boiling now.  Once it is, add your pasta and cook as directed.

Melt the butter in a saucepan over medium heat.

Add the flour and whisk.

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Add the scalded milk and whisk until smooth.

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Remove sauce from heat and add parmesan, egg yolks, nutmeg and salt and pepper.  Stir to incorporate.

Tip:  Sauce should be thick enough that it covers the back of a spoon.

Pasta should be done by now.  Drain.

Add egg whites, a drizzle of olive oil and parmesan to pasta.  Stir to incorporate.

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Now you are ready to bake it:

Layer the sauce on the bottom of a large casserole dish.

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Add the noodles on top of the sauce.

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Cover the noodles with the bechamel sauce.

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Bake this in the oven for 45 minutes until top is golden brown.

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Can you even handle how good that looks!  The bechamel looks beautiful on top!  I was able to cut this into 10 pieces and serve alongside some snap peas.  The recipe can be found here:

Italian Snap Peas with Tomatoes

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Enjoy!  This was a hit in our household all around!

Shanah Tova!

Apples and honey

It is decided…

Rosh Hashana is two days a way and I’m using it as a opportunity to cook for some of my favorite people!  I love, love, LOVE hosting dinner.  Watching other people enjoy their food makes me enjoy mine even more.

Here is the menu:

  • Sweet and Sour Beef Brisket (sounds interesting and it got rave reviews!)
  • Tomato stuffed peppers
  • Marinated mushrooms
  • Scalloped potatoes (I haven’t made these since culinary school, can’t wait!)
  • Monkey bread (The easiest, sweetest, most delicious dessert in the land.)

It is decide again…

I will double these recipes so I can cook enough for a dinner party and to make extra meals for the following week!  If I’m going to spend the time to make such yummy food, why not ensure I can enjoy it twice as long?

I will post photos of our wonderful holiday dinner…I can’t wait to see how it turns out!

Here’s to easy cooking!