Wasabi Salmon and Crabby Potatoes

I've realized that this is really the only way Mike will eat salmon anymore. Everytime he hears I'm making it, he gets whiny and says he wants it with wasabi and soy. So, I've gotten pretty good at it. Here's what I do...


Heat sesame oil in a skillet. Put the salmon fillets in the skillet and pour a bit of soy sauce over the top. Top each fillet with as much wasabi as you can handle. ;) Then, sprinkle sesame seeds over the top. I cooked these until they were cooked about halfway through, then put them under the broiler to cook the top. I served them with a bit of soy sauce drizzled over the top.


For the potatoes, make mashed potatoes as usual, and add imitation crab and wasabi. Mike bought a different brand of imitation crab this time, and though he usually LOVES the stuff, he didn't care for it this time. I thought it was totally bland, and couldn't taste it in the potatoes at all. Dexter and Chloe loved the crabby pieces though. :)

I served the salmon and potatoes with our favorite, edamame sprinkled with sea salt. Yum!

**On a sad note: While I was eating, my lips were stinging really bad. I'm starting to think that soy sauce and/or salt is causing my strange lip reaction (swelling and cracking). This is very sad to me, because I LOVE soy sauce and I always like my food salty! This would be a devastating blow if this is the case!

Edamame Fried Rice

Edamame Fried Rice

The other night I made some Korean Spicy Beef, and I figured that Fried Rice would be the perfect accompaniment. I found a recipe on allrecipes.com and altered it to my liking.

To keep the rice texture firm, it is recommended to rinse the cold cooked rice and drain it well before adding it to the stir fry. (I didn't do this though, and it turned out okay.)

Ingredients:
1 T canola oil
2 large eggs, lightly beaten
3/4 C minced yellow onion
4 C cooked long-grain rice, chilled - BE SURE TO COOK AND CHILL THE RICE BEFORE STARTING ANYTHING ELSE!
3 T low-sodium soy sauce
1-2 C shredded lettuce (can also use Asian style coleslaw)
1/2 C (or more) shelled edamame (if frozen, be sure to thaw first)
1/4 t salt
1/8 t white pepper
1/2 C minced green onions
1 t dark sesame oil
additional soy sauce to taste

Preparation:
Heat canola oil in large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

Add yellow onion to pan; saute 2 minutes or until translucent. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil and soy sauce.

Yield:
6 servings - I was able to get 2 1/2 good-size meals out of this recipe.