Tuesday, July 10, 2012


Okay - I am working on my big time hair post which is taking a little longer than expected but make sure to check back over the weekend for it *fingerscrossed*. For now, I am going to share a recipe with you guys that is taken out of this book:

Yea, that's right...I took that pic. Anyways, it is Chef Michael Smith's Kitchen - 100 of my Favourite Easy Recipes. 
And seriously...they are really really easy to make. This book is JAM-PACKED with recipes - each one with it's own marvelous full page photo and they all look beyond mouth-watering. I highly recommend this book with recipes such as; Southwestern Grilled Chicken Salad, Coconut Crusted Chicken, Corn Cakes, Shrimp Rice Paper Rolls, Lentil Stew with 40 Garlic Cloves, Chef's Steak - the list goes on and on and on. They all look amazing so I highly recommend picking up this book if you love to be in the kitchen and need to add a fantastic book to your cookbook repertoire. 
Anyways...this next recipe I am definitely going to be trying this weekend, it is also light and healthy - perfect since I am all about healthy and clean eating these days {well, as much as I can be, lol}.

{This recipe can be found on page 69 of the book.}

Bon Appetit!

Asian Salmon Salad with Miso Sesame Dressing, Edamame Beans, and Sprouts
This salad has three distinct parts that harmoniously become one; salmon seared and flaked into a salad of beans and bean sprouts, all tossed with an aromatic Asian-inspired dressing. But my favourite part is the crunchy chow mein noodles on top. Serves 4

1 salmon fillet {8 ounces/250 g}, skin removed
A sprinkle or two of salt and lots of freshly ground pepper
A splash of cooking oil
1 cup {250 mL} of shelled edamame beans, thawed if frozen
1 cup {250 mL} of bean sprouts
1 cup {250 mL} of thinly sliced snow peas
1 cup {250 mL} of grated carrots
1 cup {250 mL} of cilantro leaves
2 green onions, thinly sliced
1 cup {250 mL} of crispy crunch chow mein noodles
For the Dressing
1/4 cup {60 mL} of vegetable oil
1 tablespoon {15 mL} of toasted sesame oil
2 tablespoons {30 mL} of grated frozen ginger
2 tablespoons {30 mL} of rice wine vinegar
1 tablespoon {15 mL} of miso paste
1 teaspoon {5 mL} of soy sauce
1 teaspoon {5 mL} of honey
Preheat your favourite heavy saute pan or frying pan over medium-high heat. Dry the salmon fillet on a piece or two of paper towel - this will help it sear and develop a crispy crust. Season the fish on both sides with salt and pepper to taste. 
Add a splash of cooking oil to the pan, enough to evenly coat the bottom with a thin film. In a few moments, when the oil just begins to smoke, carefully slide in the salmon fillet. Increase the heat to high and sear the first side until golden brown and crunchy, 4 to 5 minutes. Flip the fish and continue searing until the fish is cooked through, another 4 to 5 minutes or so. 

Meanwhile, make the dressing. In a salad bowl, whisk together the vegetable oil, sesame oil, ginger, vinegar, miso, soy sauce, and honey until smooth.

When the salmon is seared, add it to the salad bowl and break it into large flakes with a fork. Add the edamame beans, sprouts, snow peas, carrots, cilantro, and green onions and toss until everything is evenly coated with the dressing. Top with the crunchy chow mein noodles. Serve and share!

Kitchen Tip
The best way to keep the salmon from sticking to the pan is to preheat the pan. Fish sticks to cold metal but not to hot metal. The oil will help, but nothing beats a hot pan for a nonstick cooking surface. 

Doesn't that sound sooo yummy. :) 
Of course, being a cilantro hater {sorry cilantro} I am going to just omit that part. But other then that, it looks like we have a fantastic Friday night dish! :)


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