Toasted Sesame Ginger Salmon

Delicious!  I love salmon and I love Asian marinades (especially with fresh ginger); this had both.  What a winning combination.  My husband and mother both really liked it as well.  I found this recipe through blogging buddy, Lisa (here), although I used the version she linked on her blog (here).  I will definitely put this on our rotation of meals.

Toasted Sesame Ginger Salmon

serves 2-4

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Schoolhouse Cookie Bars

Although my own little grade schooler does not have her first day of second grade for two more weeks, I know many children in the south have already started school.  In their honor, I made these cookie bars today.  (I’m also extremely eager for fall and these treats are often the kickoff for me – never mind that it is still August.)  The recipe is from Gooseberry Patch Taste of Autumn, but I have altered it a bit.

SCHOOLHOUSE COOKIE BARS

1 package yellow cake mix

2 cups quick cooking oats, uncooked

3/4 cup vegetable oil

2 eggs, beaten

1 package caramels ***

2 TBS milk

1/2 to 1 package semi sweet chocolate chips

Preheat oven to 350º.

1.  Combine cake mix, oats, oil and eggs.  Press half of mixture into a greased, 9X13 baking pan.

2. On stovetop, melt caramels with milk over medium heat, stirring frequently.

3.  Pour melted caramel over cake mixture.  Sprinkles as many or few chocolate chips as desired.  Crumble remaining cake mixture over the top.  Bake for 25 to 30 minutes, or until lightly golden.  Prepare to swoon a little bit after your first bite.

*** You can substitute one jar of caramel ice cream topping for the melted caramels & milk.  It’s less work, but it’s a little too sweet, in my opinion, and a little less awesome.

Chicken Satay Noodle Salad

This noodle salad was right up my ally.  My husband, mother and one child enjoyed it as well.  I found the recipe on blogging friend Lisa’s blog and she, in turn, linked it from another blog.  Here is what I did with the recipe:

Chicken Satay Noodle Salad

Ingredients:

1 pound spaghetti
1/2 cup peanut butter
2 tablespoons honey
1/4 cup soy sauce
Juice of 2 limes
couple dashes chili oil
3 cloves garlic, grated

1 tablespoon sesame oil

2 or 3 tablespoons peanut oil (eyeball it)

2 cups skinned and sliced rotisserie chicken
1 cup packed fresh spinach, thinly sliced

1/3 cup shredded carrots (a generous handful)
4 green onions, chopped
1/4 cup chopped peanuts
2 tablespoons chopped cilantro (or more)

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain and set aside.

While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the soy sauce, lime juice, chili oil, sesame oil and garlic. Pour in the peant oil in a steady stream, whisking to combine.

Mix the drained noodles, sauce, and remaining ingredients in a large bowl and top with the peanuts and cilantro.