31 March 2009

James McNair's Salmon Cookbook

I love browsing people's bookshelves. This habit has led to good reads including the subject of this post, the Salmon Cookbook by James McNair. Since borrowing it from a local aunt-in-law, I've prepared two recipes: one with salmon and one with steelhead trout. Both recipes are based on sauces: (1) teriyaki sauce (the salmon) and (2) barbecue sauce (the steelhead). I won't share the original recipes here - please purchase the book or borrow a copy from a friend or the library.

Barbecue Salmon

Barbecue/ grill the fish skin side down basting with sauce composed of butter, garlic, soy sauce, mustard, Worcestershire sauce, and ketchup.

Teriyaki Salmon

Marinade fish in teriyaki sauce in the refrigerator for 2 hours; broil for 3-5 minutes per side. To make the sauce, combine of soy sauce, sake or mirin or sherry, granulated sugar (I used brown), garlic, and minced or grated ginger.

15 March 2009


I made this tabouleh salad for a picnic. I packed it along side some homemade hummus, falafel balls and pita bread. I made more than needed for the picnic and so stored some leftover in the fridge and had that for a couple of days after and it was still good. It is quick, easy and refreshing. Also a great way to use up leftover couscous, which was what I used here instead of bulgur wheat. Another satifying thing about making this salad was that I got to use my brand new mezza luna, my new weapon of choice (when dealing with herbs, that is).

I followed this recipe, more or less.

p/s: I am also showcasing in this post, my lovely, new, blue Bison mixing bowl (part of a set of two, the second, not in picture, is bigger and of deeper blue color). They are handcrafted pottery works that was sent to me all the way from Australia as a graduation gift. I absolutely love them and make good use of them all the time. Thanks, S and B!

08 March 2009

Pantry-ready: Bell pepper and onion frittata

Made with ingredients already in the "pantry": yellow bell pepper, half an onion, grated Parmesan, three eggs, olive oil.