Sesame Ginger Salmon

**********BEST. SALMON. EVER.***********

I don't use that statement lightly. I've eaten a lot of salmon in my lifetime. Hands down, this is the best salmon I have ever eaten. Don't believe me? Make it. I dare you. You will be eating it like candy until you look down and wonder who stole all of your salmon because the plate is empty when in reality you actually inhaled it in a matter of minutes after your body took over and your subconscious began controlling your hand to mouth movements. Seriously. It will happen.

On second thought, only make it if you're bringing it all to me...

2 lbs raw salmon (6-8 portions, I used a bag of thawed
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger


portioned salmon fillets from Costco)

1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

1 tablespoons toasted sesame seeds
1/4 cup chives, chopped

In a 1-gallon storage bag, combine olive oil, sesame oil, vinegar, brown sugar, soy sauce, garlic, ginger, and mix until combined. Add salmon to the bag, then refrigerate and marinate for 30 minutes.
Preheat the grill on medium/medium-high heat (or cook under the broiler but the grill steps it up another level!)
Place salmon on grill. Close the grill.  Cook for 4-5 minutes per side.

While the salmon is cooking, make a glaze in a small saucepan by quickly heating the honey, oil, soy sauce, ginger, and sesame seeds over medium heat. Stir until heated. Remove from heat. 

Remove salmon when opaque and easily flakable with a fork. Serve immediately with a sprinkling of toasted sesame seeds, chives and the glaze.


Paired nicely with a wild rice pilaf and sauteed cabbage/carrot medley.

Inspiration from : http://www.howsweeteats.com/2012/03/toasted-sesame-ginger-salmon/

Halloween Breakfast- Pumpkin Pancakes

Since my girls weren't allowed to wear costumes to school on Halloween I decided to at least make breakfast special on the spur of the moment! I found this pancake recipe and adjusted it in order to use the pumpkin pie mix I accidentally purchased 6 months ago. It worked perfectly and tasted fantastic. The pancakes were great to eat as a finger food with no toppings but my girls did insist on using maple syrup. YUM!

Ingredients

2 cups  all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 cup packed brown sugar
1 cup pumpkin pie mix/filling
1 1/2 cups milk
1 Tbs vinegar
3 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
Cooking Spray

Directions

1. Preheat a non-stick electric griddle to 325 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon,. Make a large well in center of mixture and set aside.
2. In a small bowl, add milk and vinegar. Let sit for 1 minute. (Easy way to make a buttermilk substitute)
3. Place brown sugar in a small bowl and crumble with finger tips until no clumps remain. In a medium mixing bowl whisk together pumpkin, milk mixture, brown sugar, melted butter, eggs and vanilla until well combined. Pour into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don't over-mix). Let batter rest 3 minutes.
4. Spray griddle then pour batter about 1/4 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.

Makes approx 20 pancakes

Great tasting spiced pumpkin!

The post-trick-or-treating candy stain!

Pre-trick-or-treating costume they chose from our vast selection

Inspiration by http://www.cookingclassy.com/the-best-pumpkin-pancakes/

Simple Crab Cakes

When trying to make room in my freezer I often pull out random items to thaw and use them in dinners over the next few days. This go-around I pulled out a 1.25 lb bag of lump crab meat that we saved from our Seafood Feast at Easter time. Knowing I love crab and wanting to avoid hiding that flavor, I found a really simple crab cake recipe that highlights the crab flavor perfectly without hiding it under a lot of strong herbs and spices. Seriously, if you like crab, you will LOVE these!

Not the best picture but you get the idea!

Ingredients

24 oz crab meat
2 egg
4 tsp lemon juice
6 tbsp mayonnaise
2 tsp Sriracha sauce
4 tsp dried parsley
1/4 cup chives, chopped
1 cup panko breadcrumbs
salt and pepper to taste

Cooking spray

Instructions

1. Add all the ingredients to a bowl and gently mix it all together.
2. Using a 1/4 cup scoop, form the crab mixture into patties. 
3. Heat a skillet over medium heat. Give a light coating of cooking spray. Place the patties in the skillet, a few at a time, and cook until golden brown, about 3-5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
4. Serve with your favorite side dish.

For a light dinner, these would be great served with a garden salad. I wasn't sure if everyone would like these so I also made some clam chowder.

I doubled the recipe using the 21.5 oz of crab meat.

Makes about 20 crab cakes.

Inspired by http://www.jocooks.com/main-courses/easy-crab-cakes/