Tuesday, September 16, 2014

Ginger Mint Fizz

  • 6 thin slices fresh ginger
  • 6 mint leaves
  • Pinch brown sugar
  • 1/3 cup sake
  • 1/3 cup ginger beer
  • 1/3 cup champagne

Muddle the ginger, mint and brown sugar in the bottom of a glass. Combine the sake and ginger beer and shake over ice. Pour sake and ginger mixture into class with muddle. Top with the champagne and stir. Garnish with mint.

Do you know what I love about cocktails? They are generally gluten free, dairy free, soy free AND vegetarian. I call that healthy. This is a refreshing summer drink, great for hot summer days. Pairs well with Asian food.

Tuesday, September 9, 2014

Sake and Soy Baked Sockeye

  • 2 – 6 oz Sockeye Salmon filets
  • ¼ cup brown sugar
  • ½ cup miso broth
  • ¼ cup sake
  • ¼ cup gluten free soy sauce
  • ½ Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • ½ Tbsp gluten free sweet chile paste
  • 1 clove garlic, minced
  • ½ cup green onion, minced
  • ½ red bell pepper, finely chopped
  • ½ green bell pepper, finely chopped
  • ½ Tbsp fresh ginger, minced
  • 2 Tbsp coconut oil
  • 1 Tbsp coconut flour
  • 2-4 cups cooked rice

Heat oven to 400⁰.  Mix brown sugar and all liquid ingredients in a bowl.  Whisk and add sesame seeds.  

Add coconut oil to an oven proof pan and melt.  Once melted, cook bell pepper, green onion, garlic and ginger over medium heat.  After onion is translucent push vegetables to side of pan, put salmon filets skin side down over medium heat.   After about 1½ - 2 minutes flip the filets over and cook for about another minute.  After cooking, remove filets from pan and set aside.

Add liquid ingredients to the pan.  Stir all ingredients to incorporate and bring ingredients to a simmer.   Carefully place filets back into the pan and move pan to oven.  Let cook for 5-10 minutes.   After five to ten minutes, remove from oven.

For gravy, strain cooking liquid from pan.  Cook 1 Tbsp coconut flour in 1 Tbsp of coconut oil.  Once cooked, slowly add cooking liquid and stir until thickened.
Serve with rice. Garnish with strained vegetables from cooking liquid.