Sushi

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Fish Tacos

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Hoisin Glazed Salmon

Hoisin Glazed Salmon
from Everyday Food - Great Food Fast

1 tbs. fresh orange juice
2 tbs. hoisin sauce
2 tsp. honey
4 slices or salmon
coarse salt and fresh ground black pepper

Heat the broiler. In a small bowl, whisk together the orange juice, hoisin, and honey to make a glaze.
Rinse the salmon and pat dry. Season with salt and pepper. Place on a baking sheet and brush with glaze.
Broil the salmon about 4 inches from the heat source, basting once, until opaque in the center.

Salmon Cakes

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Email from Grandma Anderson 2004



Dear Amanda,

Today I made the Easy Salmon Cakes that you copied when you were here. We both liked them . I served them with canned string beans, flavored with chicken granules (thus no salt needed) and put a good dollop of sour cream on top.(such a good combination). I'd easily serve this to company along with a baked sweet potato or a salad. I think I would put paprika on the sour cream and serve a lemon wedge with the salmon. Oh yes, I pretty much followed the directions.....I used a 1/2 cup measuring cup to measure out the patties before putting them in the crumbs. You have to be pretty gentle. Back to the recipe......when it came time to remove the skin and bones, I put the salmon in my hand and removed all that stuff with the other hand, putting the good stuff in a bowl. I really cut the pepper and onions fine, as suggested. I fried them in vegetable oil ....I suspect butter would be fine, but may need a bit of oil so the butter wouldn't burn. I added a bit more lemon juice on mine as I ate them. Chad did not. Oh yes, using the 1/2 cup measure I only got 6 patties....probably could have made them smaller to get the 8 and then serve two per person. I've rambled on and on with no continuitity. But I was thinking about you all the while I was making them.

My Love, G.


Another email from Grandma:


Dear Amanda,

How pleased we were that you were able to come to Boise for a visit, even though it was a short one. I couldn't believe all the beautiful clothing jewelry and even face cream that came out of that Birthday Bag. What a surprise. It was wonderful and I loved every piece. Also Amanda, thanks for all your help in the kitchen. I wish those darn biscuits had turned out better. Next time we will make them with my old recipe. Candace has a few new things she wants to try when she comes the week before the Reunion. Always fun to try new things. What a family of cooks we have! Those lucky, lucky husbands is all I can say. But kudos to them, 'cause I think they all have talent along those lines, right?

Love , G. & G.

Teryaki Salmon

Teryaki Salmon

from Ben Mizukawa

¼ cup soy sauce
3 Tbsp. sugar

OR!!

¼ cup soy sauce
2 Tbsp. mirin
1 Tbsp. sugar
Note: You can adjust the sweetness of the teriyaki to taste.

Mix the ingredients in a saucepan and stir over medium heat until the sugar has dissolved. Do not burn. The sauce can be used immediately or cooled and refrigerated. Rinse salmon fillet under cold water and pat dry. Brush sauce on salmon (can marinate for 10 minutes).

Broil salmon, basting with reserved sauce periodically. Too much sauce at one time will just burn. I make a tray out of foil and place it on a cookie sheet (this makes cleanup easy). Spray foil with a vegetable spray. Turn off broiler just before salmon is done. Salmon will continue to cook a little in the hot oven. For goodness’ sake, don’t overcook the salmon!