Furikake Salmon

Joy — Thu, 20 Aug 2009 20:25:54 +0000

Another easy, healthy entrée to make for any occasion, flexible enough to be a regular night’s dinner or a dish for your next family gathering, is furikake salmon. In addition to how quickly you can whip this up, it only takes six ingredients (including salt and pepper)! Here’s how you can create this dish at home:

Ingredients:
Salmon filet
3 cloves of garlic
Mayonnaise
Salt
Pepper
Furikake (dry Japanese condiment made with sesame seeds, chopped seaweed, sugar, salt, and dried fish, usually used to sprinkle on rice)

Preheat your oven to 350 degrees. Place a good sized salmon filet on a sheet pan. Sprinkle salt and pepper over the filet. Grate or chop three cloves of garlic add to a small bowl. Add mayonnaise, enough to lightly cover the salmon filet, to the garlic and mix together. Spread mayonnaise mixture over the salmon (not too thick). Sprinkle furikake over the mayonnaise so that it covers the mayonnaise mixture and entire top of fish. Bake fish in the oven for 20 minutes. Feel free to adjust the ingredients according to the size of the salmon filet and for the amount of people you are serving.

Enjoy!

Squash Soup

Joy — Fri, 17 Jul 2009 20:42:03 +0000

In Hawaii, many backyard gardens grow the long squash that is green and can grow up to several feet in length. Long squash is especially plentiful in the summer months. Despite the heat of the season, my husband and 2-year-old son love to eat squash soup so much that they can devour it week after week. I’ve even resorted to doubling my original recipe to keep up with them! The best part about Squash Soup, above the rave reviews and nutritional value, is that it’s super easy to make and a perfect one-pot meal. So, I thought that some of you may be interested in the recipe and making it for your families. Here it is:

Ingredients:
1 squash (seeded, peeled, and chopped into 2-inch pieces)
2-4 cloves of garlic (slightly smashed, but kept in one piece)
4 slices of fresh garlic (peeled, sliced about 2 inches long, slightly smashed but kept in one piece)
2 pounds boneless, skinless chicken thighs (cut in 1-inch pieces)
Beef bouillon
Oyster Sauce
Salt
Pepper

Salt and pepper the raw chicken. In a soup pot, cook chicken, garlic, and ginger in olive oil. Once chicken is cooked through, add squash and cook for five minutes. The squash will start to become tender. Add water to the pot so that it just covers the squash and chicken combination. Bring the water to a boil and add the beef bouillon, oyster sauce, and pepper to taste. Simmer for 15-20 minutes. The squash should be very soft. Serve as is or with rice (my husband and son enjoy their soup with rice). Feel free to adjust the proportions of the recipe to your taste, or to substitute pork for the chicken.

This is a simple, go-to meal in my household, and I hope that your family will enjoy it as much as mine does.

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Furikake Salmon

Squash Soup