Tag-Archive for » marinade «
This is a recipe I tagged to make for a recipe swap I am involved in.. It is one I never would have thought of, pairing salmon with a peanut butter sauce but it works really well. I prefer more heat to my sauce, so I added the hot sauce, but still found it lacking for our tastes so I also added some chili flakes along with some sweet chili and it was perfect for us. The chef of this recipe has some great recipes, so to view more photos and read more reviews of this particular recipe please click here but be sure to check out more of her recipes whilst you are there.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Peanut Butter Sauce
3 Scallions, finely chopped
1 1/2 Tablespoons fresh ginger, minced
1 Cup chunky peanut butter
3 Drops hot pepper sauce (optional)
3/4 Cup warm water
1/4 Cup soy sauce
1 1/2 Tablespoons sesame oil
Salmon
1 Tablespoon fresh ginger, minced
1/4 Cup soy sauce
1/2 Teaspoon hot pepper sauce (optional)
1/4 Cup orange juice
1 Tablespoon lemon juice, freshly squeezed
2 Scallions, finely chopped
2lbs Salmon fillets, about 1-in thick, cubed
Lime wedge (to garnish)
Method
Peanut Butter Sauce
1. In a large bowl mix scallions and ginger. Stir in peanut butter, hot pepper sauce if using, water, soy sauce and sesame oil. Taste for seasoning and adjust hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth.
Salmon
1. Line a rimmed baking sheet with foil. In a nonreactive bowl, combine ginger, soy sauce, hot pepper sauce, orange juice, lemon juice and scallions. Toss to mix. Add salmon and stir to make sure it’s well coated.
2. Thread 3-4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon. (I threaded mine onto large metal skewers.)
3. Let salmon marinate while you heat the grill. Grill salmon 4-5 minutes on each side or until cooked through.
NOTE: Salmon may also be put under a broiler 4 inches from the heat source. Broil 4 minutes on each side.
Serve hot with lime wedges and Peanut Butter Sauce.
All photos taken by me unless otherwise stated.
This is a recipe I came up with the other night as I had a pork loin to use up. I didn’t know what I wanted to do with it so I just used a bunch of stuff I already had in my fridge and cupboard and it turned out really well. I served ours over egg and vegetable fried rice but it would be just as nice served over steamed rice as well.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
500g Pork fillet
1/2 Cup hoisin sauce
2 Tablespoons rice vinegar
2 Tablespoons bourbon
2 Tablespoons maple syrup
2 Teaspoons grated fresh ginger
1 Tablespoon lemon juice
2 Tablespoons sweet chili sauce
2 Cloves garlic, crushed
Method
1. Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.
2. Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min’s or until cooked as desired, basting occasionally with marinade whilst cooking.
3. Remove pork and cover to keep warm.
4. In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.
Serve pork sliced over rice with sauce.
All photos taken by me unless otherwise stated.
