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/

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/

Healthy Chicken Gyros

One of my favorite healthy dinners is homemade chicken gyros. It's something about the blend of bright vegetables, tangy tzatziki, herbed chicken, and the bite of red onion and feta. A perfectly balanced entree filled with flavor and yet diet friendly. I created this recipe a few years ago after looking to make homemade gyros. I took 3 different recipes and blended them together to come up with something simple and flavorful. The whole family loves it. Plus, they make a great lunch the next day!

Ingredients

2 chicken breasts, cut into strips
8 Pita bread/pockets

Marinade
¼ cup olive oil
2 T lemon juice
2 T garlic, chopped

1 tsp oregano
½ tsp cumin
 ½ tsp onion powder
1 tsp salt

Tzatziki Sauce 

1 cucumber, peeled
1 cup plain yogurt

1 tsp minced garlic
1 tsp white wine vinegar
Salt/pepper
Squeeze of lemon juice
Dash olive oil

Optional Topping: feta cheese, chopped/sliced tomato, slivered red onion, sliced cucumber

In a quart sized storage bag, place the chicken and marinade ingredients. Massage together and let rest for 1-2 hours in refrigerator.

Using a cheese grater, shred cucumber and squeeze out excess liquid. In a small bowl, add drained cucumber, yogurt, garlic, vinegar, and salt and pepper. Stir together. Refrigerate until ready to serve.

Once marinated, cook chicken on stovetop, grill pan, or outside on the grill.

When ready to eat, assemble gyro by spreading tzatziki sauce on pita, add chicken and top with optional toppings and more sauce if desired.

Serve with vegetables and hummus, fries, or salad.