Saturday, March 24, 2012

Off to France... again!

Yes! I know! I am awfully lucky to be going to France every year! 

We will be spending a week in my hometown of Lyon, known as the French gastronomy capital, and a few days in beautiful Paris. We are looking forward to spending time with family and friends, and enjoying all the great food and wonderfuls sights.

I was hoping to post one more recipe before my trip but I haven't even started to pack... So I'll see you back here next month :)


Monday, March 19, 2012

Baked Salmon with Wasabi Glaze

The inspiration for this dish comes from my favorite sushi: salmon rolls, which I enjoy with a dash of soy sauce and a little wasabi.

Wasabi is sharp and spicy, adjust the amount to use according to your taste buds. The marmalade adds a welcome touch of sweetness.

This glaze works well with all fish but I try to stick to sustainable seafood choices.

Serves 4
  • 4 salmon fillets (about 6 oz. each) = 4 pavés de saumon
  • 2 tablespoons low-sodium soy sauce = 2 cuillères à soupe de sauce soja (allégée en sodium)
  • 2 tablespoons marmalade (orange, grapefruit or ginger) = 2 cuillères à soupe de marmelade (orange, pamplemousse ou gingembre)
  • 1 to 2 teaspoons wasabi paste = 1 à 2 cuillères à café de wasabi (en tube)

Preheat oven to 400°F / 200° C.

Place salmon fillets on baking sheet and brush with one tablespoon of soy sauce. Let stand for 5 minutes while oven preheats. Then bake for 10 minutes.
Meanwhile, make the glaze by stirring the remaining one tablespoon of soy sauce, marmalade and wasabi together in a small bowl.

Remove salmon from oven and brush glaze over each fillet. Put back in the oven and bake for an additional 3 to 5 minutes, until salmon is cooked through.
Remove from oven, plate and brush with a little more wasabi glaze before serving. Enjoy!

Monday, March 12, 2012

Honeyed Shrimp Stir-Fry

This is a great dish to make on busy week nights. It's quick, easy and healthy! Use whatever vegetables you have on hand. I like the combination of green (green beans, sugar snap peas or snow peas, broccoli) and red or orange (bell pepper, carrots).

I usually just bring the wok to the table, hence the less than glamorous shot above. Like I said, busy night, hungry family!

Serves 4
  • 1 lb shrimp, peeled = 450 g de crevettes, décortiquées
  • Black and Cayenne peppers = poivres noir et de Cayenne
  • 2 teaspoons sesame oil = 2 cuillères à café d'huile de sésame
  • 2 teaspoon grated ginger = 2 cuillères à café de gingembre râpé
  • 2 gloves garlic, minced = 2 gousses d'ail, émincées
  • 8 oz. green beans, blanched = 225 g d'haricots verts, blanchis
  • 1 bell pepper, cut into strips = 1 poivron, coupé en lamelles
  • 3 tablespoons honey = 3 cuillères à soupe de miel
  • 1 tablespoon soy sauce = 1 cuillère à soupe de sauce soja

Sprinkle black and Cayenne peppers on raw shrimp.

Coat a wok with sesame oil, heat at medium-high until hot. Add ginger and garlic and fry for 30 seconds. Add shrimp and stir-fry for about 3 minutes. Add green beans and bell pepper strips and continue stir-frying for 2 minutes.

Combine honey and soy sauce in a small bowl. Gradually add mixture to wok, stirring constantly. Cook for a couple of minutes. Serve immediately with jasmine rice. Enjoy!