Soy-Cured King Salmon With Grilled Asparagus Salad

Ingredients:FOR THE ICE CUBES:3 tbsp. mint leaves, cut into chiffonade1 tbsp. lemon juice⅛ tsp. saltFOR THE SOUP:3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)1 ¼ cup plain Greek-style strained yogurt¼ cup lemon juice¼ cup mint leaves2 tbsp. chives, roughly chopped2 tbsp. extra virgin olive oil¼ tsp. salt

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Ingredients:1?2 cup canola oil1?4 cup rice vinegar3 tbsp. soy sauce3 tbsp. smooth peanut butter1 1?2 tbsp. Asian sesame oil1 tbsp. fresh lime juice1 tbsp. dry mustard1?2 tbsp. honey1?2 tbsp. toasted sesame seeds1?2 tsp. minced ginger1 clove garlic, mincedKosher salt and freshly ground black pepper,to tasteFOR THE SALAD:Canola oil, for frying5 wonton wrappers, cut into 1?4″

In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar. In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture

This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is perfect for Easter brunch. You can serve it as a first course—a welcome change from leafy greens—or side to poached salmon or honey baked ham. Recipe adapted from Jacques Pepin’s More Fast Food My Way.…

Rating: 5 stars 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 This small snack packs a nutrient punch–it’s loaded with protein, heart-healthy fats, vitamins and minerals to make eating healthy easy and yummy. Victoria Seaver Source: EatingWell.com, October 2017 Advertisement Directions…

Ingredients:1 poblano chile80 grams panela cheese, diced, plus more for serving2 cups vegetable oil, for frying, plus 3 tablespoons for sauteing100 grams tomato1 clove garlic1/2 onion, slicedPinch cinnamonSalt1 egg, separatedAll-purpose flour, for dredgingSour cream, for serving1 fried plantain, sliced, for serving

To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid. Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at

Makes 10 individual salads Author Notes Dill is typically the go-to herb used in seafood salads, but try these with fresh basil and see if your world doesn’t expand just a bit. Scoops of sweet bay shrimp salad are nestled in butter lettuce leaves, ready to be passed as hand-held salads – perfect for an…

Shaved Brussels Sprouts Salad With Marcona Almonds And Pecorino Looking for a new alternative to traditional winter salads, Bottega’s chef de cuisine Nick Ritchie thought to shave the Brussels sprouts into thin strips with a mandoline. When tossed in a full-flavored citrus vinaigrette, these small pieces of Brussels sprouts quickly become tender. A topping of

When I was in Beirut, I stayed at a hotel with amazing breakfasts. Although I’m not one that likes to inflict myself on the public in the early hours of the day (when I’m not exactly at my best), the breakfasts with their freshly baked Arabic bread and za’atar-filled croissants helped me make the transition…

Recipe: strawberry hazelnut salad The new lens arrived! We are getting acquainted. I think I like her. K-dawg and I took her out for a test drive yesterday morning.i love it here, despite the winds Kaweah exhibited the strangest behavior I’ve ever witnessed in her on the way back out from the lake. I won’t…

Ingredients:1/4 cup shelled walnut halves5 tbsp. walnut oil2 large cloves garlic, peeled and minced1/2 lb. chanterelles, cleaned and trimmedSalt and freshly ground black pepper1 medium tomato, seeded and diced2 oz. thinly sliced smoked ham, diced1 tbsp. finely chopped fresh parsley1/4 lb. mixed baby lettuce

These are handy to have when you are making Burmese salads, so it’s worth making a cupful or more at a time and storing them in a jar. Buy raw peanuts (in their papery skins or not, it doesn’t matter)–you’ll find them in Asian groceries and health food stores.1 cup raw peanuts, with or without…