Sunday, June 2, 2013

My obsession with black and white sesame seeds

Sesame seeds dress up a dish the same way high heels dress up, well, just about anything.  Add them to salads, Brussel Sprouts, cole slaw and this dish!  It is so easy to find good salmon these days and we have all heard about the health benefits of eating salmon; namely because of its high omega-3 fatty acid content.  Studies show Omega-3 fatty acids are responsible for overall cardiovascular health and can also combat some cancers, depression and even offer joint protection.  The best Salmon to eat is Wild Caught Alaskan Salmon and you can eat it often, 2-3 times per week.  That being said, you may want to start with this easy and delicious recipe, sounds like we all need to "Eat more Salmon!"

Grilled Asian Salmon with Sweet Pickled Cucumbers

1 salmon filet per person, skin on is fine
¼ cup Soy Sauce
¼ cup Terraki
1 teaspoon garlic, minced (the kind in the tube is great)
1 teaspoon ginger, mined  (tube again)
3 T brown sugar
2 T Dijon mustard
2 T honey
2 T olive oil

Mix all ingredients in a Ziploc bag and add the salmon to marinate for 30 minutes to 1 hour; longer if needed for your tailgate.

Note:  You don’t have to measure if you don’t want to…just throw everything together or omit anything you don’t have on hand.

Sweet Pickled Cucumbers
Sliced English cucumbers and/or pickling cucumbers, 
do not peel (use a mandolin or slice as thin as possible)
1 teaspoon salt
1 T sugar
1 t white sesame seeds
1 t black sesame seeds
Rice wine vinegar

Place cucumbers in a jar or container with a tight fitting lid, add all ingredients and cover with rice wine vinegar. 

Make at least 1 day in advance to allow cucumbers to soak up sweet and salty flavors.

Note:  You can serve this Salmon as a main course with a refreshing side or throw it all on a toasted poppy seed bun topped with your cucumbers for a Salmon Sandwich!  

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