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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Japanese Panko Breaded Salmon with an Orange and Soy Glaze

One of my favorite cooks once said that if you have 10 recipes and if you can do each of them in three different ways well then you have a pretty good catalog. I mean, its always good to want to try different dishes and desserts because you really can never learn enough.  There are always great new chefs or restaurants we visit that inspire us to make dishes that we can recreate and make our own.  That is how I came up with this recipe.  It’s simple but delicious and healthy.

Ingredients:

1 pound of salmon filet (without skin)

1 tablespoon of grated fresh ginger

1 tablespoon of grated fresh garlic

1 cup of freshly squeezed orange juice 3 oranges

1/4 cup of soy sauce

1/4 cup of agave nectar

2 tablespoons of brown sugar

1 teaspoon of chili paste with garlic ( found in the Asian section)

2 spring onions or scallions

2 cups of Panko bread crumbs

Directions:

In a small sauce pan pour orange juice, soy sauce ,brown sugar, agave nectar, ginger, garlic, and chili paste. whisk together well.   On medium heat bring to a boil whisking every so often.  Turn the heat down to a simmer and reduce by half.  Take off the heat and let cool.  Place 1/3 of marinate into bottom of sheet pan lined with foil.  Place salmon on top, then put the panko bread crumbs on top of the filet pouring remaining marinate on the top so the bread crumbs can absorb the rest.  Place in a preheated 425 degree oven for 10 to 12 minutes.  After 10 to 12 minutes take it out of oven and cover the salmon for another 15Image minutes.  Take the two spring onions and finely mince them, then uncover the salmon and garnish.

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Lemons, The Perfect Citrus

 

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I don’t think that I could ever say enough about the lemon, it’s the perfect citrus.  It has to be my favorite. I was lucky enough to be able to purchase Meyer’s lemon tree this year. Meyer Lemon is a lemon that been kissed with a tangerine.

Recipes that are prepared with lemon juice or lemon zest are super flavorful. Lemons brighten up any dish.

Here’s a picture of my first Meyer lemon tree.  I hope you will watch it grow with me as I take a lemon journey through food and cocktails.  Maybe one day soon I’ll be picking my own lemons.

 

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My Sandbox Herb Garden

 

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Having a herb garden is very rewarding. Unlike my hanging herb garden which is for my slightly more delicate herbs, this sandbox type garden is for the hardier herbs like Rosemary and Italian flat leaf parsley. They seem to be able to stand up to the elements better.

Chives and tarragon I plant in the spring because they seem to thrive better. They are also a more seasonal herb and usually have to be replanted yearly.

My mint I keep in a separate pot because it grows like crazy and will overtake the whole garden.

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