Tuesday, June 14, 2016

Seasonal Plate

Asian Salmon Kebobs with Herbed Basmati Rice 
Cook's notes: These salmon kebobs were easy to make. They are light, healthy and packed with sweet and salty Asian flavors. Each kebob weighs in at 368 calories. It's a breeze to put together with a little advance prep planning. Prepare all the kebob items for the skewer and place on a large plate, set aside. Soak wooden skewers 30 minutes in cold water. Make marinade. Serve grilled salmon kebobs over basmati herbed rice.
Top the meal off with a touch of sweetness with Strawberry Shortcake Bars http://sockfairies.blogspot.com/2016/06/strawberry-shortcake-bars.html
Recipe inspired by dammdelicious.net and serves 4.
Skewer Ingredients:
  • 1-1/2 LB. salmon, cut in large chunks
  • 2 large tomatoes, cut in large chunks, drained on a paper towel
  • 1 zucchini, cut in large chunks
  • red onion, cut in large chunks
  • pineapple, cut in large chunks
  • 3 TB.sesame seeds
  • prepared Basmati rice
Marinade Ingredients:
  • 2 TB. each soy sauce, oyster sauce, ginger (finely diced)
  • 1 TB. each  hoisin sauce, rice vinegar, brown sugar
  • 2 TB. orange juice
  • 3 garlic cloves, minced
  • 1 tsp.sesame oil
  • optional Sriracha
  • In a blender mix soy sauce, oyster sauce, ginger, hoisin sauce, rice vinegar, brown sugar, orange juice, garlic, sesame oil, Sriracha and pepper, to taste.
  • Thread salmon, pineapple, red onion, tomato and zucchini onto skewers. Brush soy sauce mixture onto the skewered kebobs and let sit for 10-15 minutes.
  • Preheat grill to medium high heat. Add kebobs to grill, Brush kebobs  several times during grilling time about 8-10 minutes. Reserve some of the marinade and brush once more before serving. Sprinkle with sesame seeds and serve over rice.  
Herbed Basmati Rice
Recipe from Ina Garten
  • 1-1/4 cups uncooked long-grain (white) basmati rice (recommended: Texmati)
  • 1- 3/4 cups water
  • 3/4 tsp.  salt
  • 1 TB. unsalted butter
  • 2 TB. minced fresh curly parsley leaves or  1 TB dried parsley flakes
  • 1 TB. minced fresh dill leaves or 1 tsp. dried dill weed
  • 3 TB. minced fresh scallions, white and green parts
  • Pinch freshly ground black pepper
  • Soak rice in a pan of cold water for 30 minutes. Strain and  rinse.  Combine the rice, 1-3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. 
  • Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. 
  • Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
Florida Strong in the Face of Tragedy
I would be remiss if I didn't note the almost unspeakable recent  tragedy at a Florida nightclub. The events have touched us all. We pray for all the victims and their families. 
This was sent to me today via email.
Lin-Manuel Miranda's words say it all.   

"Hamilton" star Lin-Manuel Miranda brought Broadway to tears with an emotional tribute to the victims of the Orlando massacre at the 70th Tony Awards on Sunday night.

While accepting the award for best original score, a grateful Miranda, the creator and star of the musical phenomenon, read a sonnet to the Beacon Theater audience in New York.

“When senseless acts of tragedy remind us/That nothing here is promised, not one day/This show is proof that history remembers/We live through times when hate and fear seem stronger/We rise and fall and light from dying embers/Remembrances that hope and love lasts long/And love is love is love is love is love is love is love is love is love/Cannot be killed or swept aside,

Miranda recited in part as he accepted the Tony Award last night for best original score. (Alexander Hamilton)

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