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Tuesday, May 29, 2012

Ginger-Soy Salmon, Salad and Sweets

I did another salmon dish the other night along with some veggies straight from my garden.  I marinated the salmon in a ginger-soy sauce which was very easy to make and delicious.

Ginger-Soy Marinade
Fresh Ginger Peeled and Sliced (about 2-3 Tablespoons)
2 Garlic Cloves
1/2 Cup Soy Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Fresh Lemon Juice
Sesame Seeds (for topping)

I chopped all these ingredients together in my food processor and poured it over the fish and then sprinkled sesame seeds on top and baked it at 400 F for 12-15 minutes.  I served it alongside sauteed mushrooms & kale (from garden), I used a little bit of the soy marinade in this and mixed in some sesame seeds.  The broccoli was picked fresh from my garden and lightly steamed.  This was a healthy, fresh and delightful meal.

I have also been experimenting with salads as I have so many varieties of lettuce growing in the garden.  This one has arugula, mango, avocado, goats cheese, pine nuts and a cilantro (coriander) pesto dressing.  A great salad for the summer!  Another winner is fresh mozzarella, cherry tomatoes, avocado, arugula and pine nuts tossed in a basil pesto dressing.

A few other things coming out of my kitchen lately have been more on the sweet side.  Pear & Raspberry Crumble, Keylime Pie (whole egg) and Dark Chocolate Cupcakes with Whipped Chocolate Ganache Frosting.

I was very excited about making this keylime pie recipe because it is completely from scratch and does not use condensed milk.  I snagged the recipe from my aunt who is known for her keylime pie.  I think next time I will add an extra splash of key-lime juice and zest, but otherwise this was fabulous.  It is also nice served with fresh raspberries.  I made a gluten-free crust that was a real experiment as I was determined to just use what I had in the pantry.  If you are interested in this recipe just let me know and I will post it up!