Salmon Teriyaki

Denis Martel — Sun, 18 Apr 2010 14:38:27 +0000

Easy, easy easy to do. Serve this salmon with white rice.

The vegetables mixture adds some colours to the plate and makes it looks like you are serving a big restaurant dish.

Ingredients:

4 small salmon filets, with the skin on (about 150 g each)
50 g snow-peas
50 g soy beans
30 g shredded carrots
Salt
50 ml shoyu (Japanese soy sauce)
50 ml Sake
50 ml mirin (sweet Japanese cooking wine)
25 ml powder sugar

Method:

Over low heat, dissolve 15 ml of powder sugar with the shoyu, sake and mirin
Remove from heat and let cool for 1 hour
Pour the sauce over the salmon and let marinate for about 30 minutes
While waiting, blanch the vegetables in slightly salted water starting with the snow peas. After one minute, add the soybeans and another minute later, add the carrots. Remove from heat and pass under cold water for about 30 seconds
Light the BBQ (or the top grill in your oven if you prefer)
Remove the salmon filets from the marinade and pat dry
Place them on the BBQ, skin down, and grill for 4 minutes
Turn the filets and grill another 3 to 4 minutes
Add the remaining sugar to the marinate and baste the salmon while cooking
Arrange the vegetable on four plates and place the salmon filet on each plate
Drizzle with some marinate and serve

Chicken Breast in Tomato Sauce

Denis Martel — Sat, 17 Apr 2010 14:54:40 +0000

I had a leftover quantity of a can of crushed tomatoes and some sake in the refrigerator one day. Cheryl suggested I use it for making chicken cacciatore. I did not felt like it but I looked at about five cookbooks to find some ideas on how to use my leftovers with no avail other than peppers are often used with tomatoes. I said fine, let me create something new. It turned out pretty good, just a dash not salted and spicy enough. In the list of ingredients, I have increased the amount out salt and pepper.

If you do not have the Fleur de Set, just use coarse salt with some more chilli and cayenne.

Ingredients:

Four chicken breast (nothing stop you to use legs instead if you prefer the dark meat)
125 ml sake
50 ml olive oil
One green pepper cut in 2 cm squares
Half a red pepper cut in 2 cm squares
4 Jalapenos peppers, chopped
4 garlic cloves, chopped
300 ml crushed tomatoes (about half a can)
10 ml Fleur de Sel or Piment D’Espelette
3 ml Cayenne pepper
3 ml Chili pepper

Method:

Marinate the chicken breast in the sake for about 2 hours
Heat the oil in a large frying pan
Sauté chicken in the oil for about 5 minutes each sides
Place the chicken breasts in a baking dish
To the frying pan, add the red and green peppers, jalapenos and garlic and sauté for about three minutes
Add some of the sake for the marinate to deglaze and cook another minute
Add the cooked veggies to the chicken
Add seasoning and tomatoes
Bake at 325⁰ F for about 40 minutes, turning the breast and mixing the tomato sauce half way through

Sake – Let's Cook Together

Salmon Teriyaki

Chicken Breast in Tomato Sauce