Here Come the Sockeye! (Or Citrus Spiced Salmon Filet)
Serves 4
24 ounces of Salmon Filets
1 lemon zest
1 Lime zest
1 Orange zest and juice
3 Tablespoons of brown sugar
¼ teaspoon of cardamom
1 teaspoon of dry thyme
1 teaspoon of cracked pepper
1 teaspoon of salt
Portion salmon into 4 equal filets. Combine lemon zest, lime zest, orange zest, orange juice, brown sugar, cardamom, thyme, cracked pepper and salt in mixing bowl. Liberally rub zest mixture on salmon filets. Place Salmon filets on roasting pan and place under broiler. Make sure the fish is on the fifth rack position in oven (second from the top). Turn Convection broiler to 1 or high (550 degrees). Allow fish to brown to a golden color. About 7-8 minutes.
Stir Fry
Serves 4
1 Cup Peanut Butter Creamy Style
1 can of Coconut milk
1/2 Cup Soy Sauce
1# Udon Noodles
2 peeled and julienne Carrots
8 Cloves Garlic chopped
1 oz Ginger minced
3 oz Sesame Oil
1/2# Snap Peas
1 minced Jalapeno
1 each julienne Red and green Pepper
1 julienne Red onion
1/2 head of Cabbage chopped discard core
Salt and Pepper to taste
Peanut Sauce
Heat soy sauce with 4 cloves of chopped or minced garlic. Simmer lightly. Add peanut butter and coconut milk and whisk until combined. Add crack pepper to taste and turn burner off or let sit on simmer feature.
Pad Thai
Soak Noodles in boiling water for 5 minutes. Drain and reserve. In Cast Iron Wok, add Sesame Oil. Wait for smoke to appear. Add all ingredients except Noodles and Sauce. Sauté for 5 minutes. Add Noodles. Sauté for 3 minutes.
Add Sauce and Serve.
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