In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Editor’s Note This recipe was tested with Mezzetta brand bell pepper relish.
You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 2 Yield:2 servings
6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
I didn’t have any in the garden, but a little fresh tarragon is great in this too.
Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition
I’m pretty sure Sushi, all types, are here to stay. It’s not a fad food, we’ve all pretty much incorporated sushi into our dining repertoire. Most of us no longer hear the word “Sushi” and think yuck raw fish!
California rolls seem to be the most popular type of sushi along with Nigiri tpes, that’s the one with a slice of raw fish or boiled shrimp pressed into sushi rice. And many of us still consider sushi a splurge at a sushi restaurant which admittedly can cost a pretty penny. (We’ve spent about $100 just to take the kids and grandkids out to Genki Sushi. That’s what happens when you all get carried away grabbing $3 dishes off the conveyor belt!) But really Sushi is very easy to make at home and doesn’t have to cost you your first born child!
After all what is sushi? It’s seasoned white rice, some type of seafood and or veggie that can be rolled into a sheet of dried seaweed. Easy right? Ok rolled sushi comes out better when rolled with a bamboo mat that one can buy at any asian market for less than $5. But what about making sushi without a mat or sheets of dried seaweed? That would be super easy sushi!
Well recently I came across sushi molds while wandering around Daiso, the Japanese version of a dollar store that recently opened not far from my house. I grabbed all the molds they had, they were just $1.50 (it’s not really a dollar store, it’s more like the $1.50+ store.) Anyway I got the molds (I gave some to my kids) and proceeded to make these Layered Spicy Shrimp Sushi. They’re actually “deconstructed” sushi as my grandson tells me. Best of all they are super easy to make!
Hey don’t worry if you can’t find the molds, you can use an empty can, old school but it works. Your sushi will be round instead of square, but it will work just fine. Just clean an empty can and remove both ends so that you end up with a tube. Place it on a plate and layer your sushi filling into the tube, when done just slip the can off. Be careful as the can edges will be sharp.
Anyway here’s my recipe. I make the rice in my rice cooker, which actually has a setting for sushi rice. But if you don’t have a rice cooker just cook the rice on the stove or however you usually make rice. My recipe makes a lot of Layered Sushi so if you don’t need as much just cut the recipe in half or in thirds.
3 Cups uncooked short grain rice, rinsed well
6 Cups Water (if cooking on the stove) if using a rice cooker follow the cooker’s directions
6 Tbs. Rice Vinegar
3 Tbs. Sugar
3 Tsp. Salt
3 Cups mashed avocado
3 Cups Cucumber diced in small cubes
3 Tbs. Lime Juice
1 1/2 Lbs. Cooked shrimp diced in small cubes
1/3 Cup Mayonnaise
3 Tbs. Sriracha Sauce
Furikaka for garnish
Wasabi Paste for garnish
Sriracha Sauce for garnish
Make rice in rice cooker and let cool
If making rice on stove top:
Bring rice and water to boil in large pot. Reduce heat and cover. Simmer about 20 minutes or until water has been absorbed and rice is tender. Let cool.
Mix Rice Vinegar, Sugar, and salt in a small bowl.
Place cooled cooked rice in a large bowl and gently fluff, you don’t want clumps of rice.
Gently fold vinegar mixture into rice. Set aside.
Mix together mashed avocado, cucumber, lime juice, and salt to taste. Set aside.
Mix together shrimp, mayo, and sriracha sauce. Set aside.
Scoop about 2 Tbl. of Green Layer into mold. Smooth top making sure it’s distributed evenly.
Scoop about 2 Tbs. of Shrimp Layer on top of Green Layer. Smooth top making sure shrimp mixture is evenly distributed.
Scoop about 4 Tbs. Sushi Rice on top of Shrimp Layer. Smooth top making sure rice is evenly distributed. Press rice layer down firmly into the other layers so that the layers will hold together.
Gently unmold and slide into serving dish. If using a can you will have to gently flip your sushi so that the Green layer is on top.
Sprinkle top with Furikake and drizzle with sriracha sauce. Squirt wasabi paste on plate and serve with soy sauce.
If you have extra sushi rice and shrimp no worries make my version of Nigiri Shrimp sushi by forming rice into rectangular cubes.
Butterfly the cooked shrimp and gently press on top of rice cube.
Sprinkle with Furikake.
Drizzle with sriracha and dot with wasabi and voila! You’ve got yummy Nigiri Sushi!
this easy sesame beef stir fry is incredibly flavorful and easy! serve with authentic ramen noodles, over rice, or in a lettuce cup for a lower carb version! Chinese takeout is something we all love right? Sesame Beef Stir Fry is a guilty pleasure and takes so little time to arrive to your door! however what if I told you that you simply may build one thing as as tasty, in precisely concerning constant quantity of time… and YOU get to manage the ingredients? Sounds superb right?
In many ways, yes! The tender crisp vegetables really retain additional nutrients by preparation quickly during a pan or pan than they might if they were stewed. This specific fry uses 2 totally different children of oils, however in comparatively tiny amounts, that is far healthier than preparation during a great amount of oil (like most takeout Chinese restaurants do – a minimum of in my area).
1 lb flank steak, thinly sliced 1 cup snow peas, sliced in half across 1/2 cup sliced carrots 8 green onions, sliced 1/4 cup beef broth 2 Tbsp reduced sodium soy sauce 1-2 Tbsp honey or light brown sugar 1 Tbsp rice vinegar 1/2 Tbsp minced garlic 2 tsp sesame oil 1 tsp grated fresh ginger 1 tsp cornstarch 1/2 tsp red pepper flakes 2 Tbsp vegetable oil (for cooking)
1. Combine marinade ingredients in bowl and add flank steak. Set aside 15 minutes.
2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.
3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.
4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.
5. Stir in cooked ramen noodles if using, and serve!