Oven Roasted Sockeye Salmon

Sockeye Salmon

Salmon is the Sandra Bullock of the fish world. Everybody loves Sandy! Sandy ruffles no feathers. You loved Gravity. You loved her in Speed. Sandy can do no wrong. And neither can Salmon in the health food world. Everybody loves Salmon! Put it on my salad! Make a taco out of it! Make anything out of it!

That was until everyone realized that farmed Salmon isn’t very good for you.

Now this doesn’t apply to all farmed fish, but a majority of farmed fish has an over usage of antibiotics and cramped pens that leads to an unhealthy end product for you the consumer. Think of all your concerns about non free range chicken and apply it to fish.

If you want truly Wild Salmon, you can’t get it on the East Coast. The Atlantic Salmon is no longer really commercially available, you would be hard press to find true “wild” Atlantic Salmon. Most of the Atlantic Salmon that you are eating is farmed Salmon. For truly “wild” caught Salmon you typically have to get it from the West coast. Luckily I was able to get my hands on some fresh caught Salmon, and it was delicious.

If you can’t get access to “wild” salmon, do your best to be mindful of where your farmed fish comes from.

This Salmon dish is piece of cake on a weeknight.

All you have to do is brush olive oil, salt, and pepper onto your Salmon. The trick is, preheat your oven to 400F with your pan in the oven (use a cast iron skillet or a baking sheet), once the oven is hot enough put your Salmon filets onto the piping hot sheet.

This will brown the bottom and create a great crispy bottom onto your fish. After about 20-25 minutes, pull it out of the oven (make sure you get a nice brown edge on the entire fish as you see above).

Plate and squeeze some fresh lemon or lime onto the fish and enjoy!

***SIDE NOTE*** Unrelated to Fish.

With Halloween around the corner, don’t forget to stock up on some tasty candy. I cannot in good conscience have readers who hand out bad candy! If you’re super against commercialized candy, just step your candy game up! But don’t dish out bad candy. Bad candy ruins everything.

Some candies that kids love:

Reese’s

Snickers

Kit Kat Bars

Twix

Candies that everyone hates universally:

For fear of not wanting to get sued, I just will say, you know what they are =) Because you were all kids once too!

And if you REALLY want to be the star of your block, just buy full size candy bars from Costco and dole them out like you’re some sort of Rockefeller. You’ll go down in Halloween lore as the house that gave out full size bars. For more Halloween Rules, click here.

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5 Days 5 Lunches: Peanut Chicken & Flat Rice Noodles

Peanut Chicken

I love me some Thai food. I didn’t really get to experience it growing up. In the 90’s and early 2000’s the only ethnic foods outside of Persian food that I was able to experience were mostly Chinese (Americanized), Mexican, and Italian food. With the food variety expansion that has taken over Howard County, Maryland in the past 10 years I’ve been able to experience a variety of new foods.

Now with Thai Food, I love Pad Thai. It’s one of my favorite dishes, a close second is Peanut Chicken. I decided to slightly combine the two dishes to make today’s post. I’ve done a variation on this dish in the past (pardon the terrible picture, I’m learning.)

I wanted to re-do this dish and revamp with some better ingredients and a new cooking technique.

I stumbled across the method of “Velveting” your meats. (No, it’s not the act of wrapping your chicken in fabric.) I’ve always wondered how the chicken you order in a stir-fry from Chinese restaurants comes in the texture that it does.

Now traditional velveting calls for you to first marinate your meat in mixture of egg white, corn starch,  and rice wine. After about 30 minutes you quickly toss your chicken in boiling oil. That sounded all sorts of unhealthy and quite frankly terrifying. So luckily over at Serious Eats, they tried using a water method as well. It was basically just as effective they found. So I adopted that method for this dish.

Recipe

Ingredients

For the Peanut Chicken

2 Skinless Chicken Breasts Sliced

1 Tbsp Corn Starch

1 Egg White

2 Tbsp. Rice Wine

1 Cup Coconut Milk (I made my own, but you can use store bought if you want)

3 Tbsp. Unsweetened Peanut Butter

2 Tbsp. Thai Yellow Curry Paste

2 Tbsp. Sugar

1 Cup Diced White Onions

1 Tbsp. Diced Lemongrass

2 Crushed Garlic Cloves

1 Cup Chicken Broth

For the Noodles

1 Tbsp. Tamarind Paste (I made my own, but you can buy paste at the grocery store)

2 Tsp. Fish Sauce

2 Tsp. Soy Sauce

1 Tsp. Red Chilli Paste

2 Tbsp. Lime Juice

1 Tbsp. Sugar

Half a Package of Large Flat Rice Noodles

Method

First make your velveting mixture, make sure you have no clumps with the corn starch. Be sure that you dry your chicken well. Marinate your chicken in the velveting mixture for 30 minutes.

Boil your water (I used a large pot, you can use a Wok also). Once it comes to a boil add your chicken, use a wooden spoon to break it up in the water. Once the chicken turns white/opaque (45 seconds to 2 minutes depending), use a slotted spoon to pull it out. Make sure you slot it out onto a strainer to make sure all the excess liquid drips off.

In a saucepan, add your onions, garlic cloves, lemon grass, coconut milk, curry paste, and peanut butter. As this starts to come together, add half of your chicken broth to the mixture. Let it simmer some more (about 20 minutes). Add your sugar. Then take the mixture and run it through your blender to make a nice creamy sauce.

Pour the mixture back into your saucepan, now add your chicken. Simmer for another 30 minutes, as the sauce thickens add the rest of your chicken broth.

Mix together your tamarind paste, fish sauce, soy sauce, red chilli paste, lime juice, and sugar.

For the rice noodles, heat up some water almost to the point of it boiling. Place your rice noodles in a large mixing bowl and add your hot water over it. Let it soak for approximately 10 minutes. If after 10 minutes you find that your noodles are not cooked, add some more hot water. Just be careful, the noodles can go from not cooked to cooked almost instantly.

Quickly toss your noodles in some cooking oil and add your noodle sauce. Stir this and make sure everything is coated (this should take only 2 minutes).

Plate & Enjoy!

Thai Peanut Chicken

Peanut Chicken & Flat Rice Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Thai
Serves: 4
Ingredients
  • For the Peanut Chicken
  • 2 Skinless Chicken Breasts Sliced
  • 1 Tbsp Corn Starch
  • 1 Egg White
  • 2 Tbsp. Rice Wine
  • 3 Tbsp. Unsweetened Peanut Butter
  • 2 Tbsp. Thai Yellow Curry Paste
  • 2 Tbsp. Sugar
  • 1 Cup Diced White Onions
  • 1 Tbsp. Diced Lemongrass
  • 2 Crushed Garlic Cloves
  • 1 Cup Chicken Broth
  • For the Noodles
  • 1 Tbsp. Tamarind Paste (I made my own, but you can buy paste at the grocery store)
  • 2 Tsp. Fish Sauce
  • 2 Tsp. Soy Sauce
  • 1 Tsp. Red Chilli Paste
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Sugar
  • Half a Package of Large Flat Rice Noodles
Instructions
  1. First make your velveting mixture, make sure you have no clumps with the corn starch. Be sure that you dry your chicken well. Marinate your chicken in the velveting mixture for 30 minutes.
  2. Boil your water (I used a large pot, you can use a Wok also). Once it comes to a boil add your chicken, use a wooden spoon to break it up in the water. Once the chicken turns white/opaque (45 seconds to 2 minutes depending). Use a slotted spoon to pull it out. Make sure you slot it out onto a strainer to make sure all the excess liquid drips off.
  3. In a saucepan, add your onions, garlic cloves, lemon grass, curry paste, and peanut butter. As this starts to come together add half of your chicken broth to the mixture. Let it simmer some more ( about 20 minutes). Add your sugar. Then take the mixture run it through your blender to make a nice creamy sauce.
  4. Pour the mixture back into your saucepan, now add your chicken. Simmer for another 30 minutes, as the sauce thickens add the rest of your chicken broth.
  5. Mix together your tamarind paste, fish sauce, soy sauce, red chilli paste, lime juice, and sugar.
  6. For the rice noodles, heat up some water almost to the point of it boiling. Place your rice noodles in a large mixing bowl and add your hot water over it. Let it soak for approximately 10 minutes. If after 10 minutes you find that your noodles are not cooked, add some more hot water. Just be careful the noodles can go from not cooked to cook almost instantly.
  7. Quickly toss your noodles in some cooking oil and add your noodle sauce. Stir this and make sure everything is coated (this should take only 2 minutes).
  8. Plate & Enjoy!

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