Sunday Suppers

I can’t think of anything better than this: being surrounded by friends, drinking wine, and preparing a meal together. Those who can cook prepare their specialties to share; those who cannot are responsible for topping the wine off; it’s a beautifully balanced ballet. I am always the cook, and besides the creative/controlling aspect, my favorite thing about being the cook is that my glass is always full; and then after, when my belly is singing with delightful hurt, I can simply sit back and relax as everyone else cleans up. I am totally winning.

I have decided to bring back Sunday Suppers at my house, and to get warmed up this week I went with a spicy seared salmon, fried jasmine rice and a cool cucumber and broccoli salad. This was one those meals that transpired out of nowhere and ended up being one to make again and again. One: it is super flavorful; two: it is easy; and three: it is healthy. Again, I am winning.

After years of living in Hawaii, I have a tender spot for the sweet, salty, spicy flavors of Asia; and this dish shares many of those same flavors, making it perfect. After chopping and mincing all the ingredients for the marinade- which is the hardest part- the whole meal comes together very quickly. Marinate the salmon, prepare the rice, chop/mix the vegetables for salad, slice the scallions, fry the rice and finally sear the salmon . Seriously within an hour you are eating and laughing with your friends- again, winning!

Spicy Salmon, Jasmine Fried Rice and 

Cucumber & Brocoli Salad

Marinade for Salmon

1 Tablespoon each minced Garlic and Ginger

1/4 cup minced Shallots

2 teaspoons minced Thai Chilies

3 Tablespoons Sambal Chili Paste

2 Tablespoons Hoisin Sauce

3 Tablespoons Rice Wine Vinegar

1 1/2 Tablespoon Sesame Oil

mix well and marinate the salmon for 45 minutes to an hour

Cucumber & Brocoli Salad

1/4 cup half mooned Cucumber, skin on

1/4 cup Broccoli florets in small pieces

1/3 cup Scallion cut on a long biases

3 Tablespoons Rice Wine Vinegar

1 Tablespoon Sesame Oil

1/2 teaspoon Crushed Red Pepper

1 Tablespoon Sesame Seeds

dash of cracked Black Pepper

1/4 teaspoon Salt

mix well and marinate for 30 minutes or more

Jasmine  Fried Rice

2 cups prepared Jasmine Rice

1/2 cup Scallion cut on the bias

remaining marinade from Salmon

1. Prepare the salmon with 2 Tablespoons peanut oil in a cast iron pan over high heat

2.  Drain the marinate off the salmon but allow the bits of garlic, ginger and chili to remain
on the flesh side

3. Pan fry skin down

4. While the salmon is cooking take a small sauce pan and reduce the remaining salmon marinade killing any possible bacteria; reserve the concentrate to add into the fried rice

5. Carefully flip the salmon keeping the bits intact turning down the heat to a medium

6. Sear salmon to a medium rare and rest

7. Fry the prepared jasmine rice in the salmon pan with the peanut oil, remaining bits and  concentrated marinade over high heat
8. Add the scallions in at the last minute

9. Serve with the Cucumber & Brocoli Salad and Enjoy!