COOK RIGHT  EAT RIGHT  LIVE RIGHT

sea food

                                                                                           SALMON BURGER
                                                                                           4 Servings
This is a great recipe, if someone doesn't like to eat salmon (especially for kids). It's hard to say this has fish in it. Fresh ginger and soy sauce give different level of taste to this dish.

Ingredients:
1 pound fresh salmon fillet, skinned, and cut in 1 inch cubes (don"t buy farm raised or color added Salmon.Wild caught ones are simply best !)
1 cup panko (Japanese bread crumbs)
2 green onions, thinly chopped
2 tablespoons chopped fresh cilantro
2 teaspoons grated fresh ginger
1 garlic cloves, minced
2 eggs, lightly beaten
2 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
Hamburger buns ( brioche buns are my favorite)
Mix greens, tomato slices,onion rings for garnish

Rinse salmon fillet and pat dry. Place salmon in food processor, pulse 7 times to coarsely grind (do not over process) If you don"t have food processor, you can use knife for coarsely chopping.
In a bowl combine panko,green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
Cover a tray with parchment paper or foil. Divide salmon into 4 mounds on the tray. Shape into 1 inch thick patties. Cover with plastic wrap, refrigerate at least 30 minutes or up to 8 hours. salmon patties will be easier to handle after chilling.
Heat oil in large skillet at over medium-high heat. Add salmon patties, cook 4-5 minutes per side or until cook through. 
Serve with lyme aoli on buns with mix greens,tomato slice and onion rings.

Lime Mayonnaise :
In a bowl stir together 1/4 cup mayo, 2 tablespoons of minced red onion and 2 teaspoons lime juice. Refrigerate until ready to serve.



                                                                                    FISH AND CHIPS MY WAY
                                                                                   12 Fish Sticks and 6 Servings Potato Wedges
                                                                                   318 Calories from 3 fish Sticks (without tartare sauce )

I like to serve this dish with classic British way,on a large tray with balsamic vinegar.I usualy print the recent newspaper , and serve them on "clean printed paper".

Ingredients:
1 pound wild caught Sockeye salmon, skinned, and cut 1/2 inch thick slices
2 egg whites, lightly whisk
1/2 cup all purpose flour
1/2 cup panko (Japanese bread crumb)
1/2 cup grated Reggiano Parmesan cheese
salt and freshly ground pepper
In three separate shallow dishes,put flour,salt and pepper in first dish,put egg whites on second one, and panko and grated parmesans in third one.
First coat salmon sticks with flour,salt and pepper mixture lightly, then egg white, finally coat with panko-cheese mixture.
Preheat oven to 400 F degrees, place salmons on parchment paper cover oven tray, drizzle with 1/2 tablespoon of olive oil, and cook 15-20 minutes,until lightly brown on the edges.

My version of tartare sauce for fish:
1/3 cup yogurt
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
handful chopped parsley
Mix all the ingredients together, and serve along with fish sticks.

POTATO-GARLIC WEDGES :
170 Calories From 1 Portion of Fries (app.5 wedges) 

Ingredients:
5 medium-big size Russet potatoes, washed with brush,cut into wedges
1/2 tablespoon of olive oil
salt and pepper
Pinch of pimento
Pinch of chili powder
3 garlic cloves,minced
2 tablespoons parsley,chopped
Thyme and rosemary, chopped roughly

Preheat oven to 450 F degrees. Cover the large baking sheet with parchment paper.
In a large bowl,toss potatoes with olive oil, and season with salt,freshly ground pepper,pimento, and chili powder.Arrange them in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until brown and tender, about 30 minutes. Increase heat to 500 F, continue roasting until fries deep brown in spots. About 5 more minutes.
Mix drop of olive oil,garlic, parsley,thyme, and rosemary in a large bowl. Add hot fries, toss together. If need add more salt and pepper.
You can add grated parmesans to fries when tossing them, but you'll get extra calories.




                                                                                          SEAFOOD PAELLA
                                                                                          6-8 Servings
                                                                                          391 Calories Per Serving

Traditional Spanish dish paella has everything you need,rice,fish,shellfish..You can make paella in a special,very shallow,metal pan, called "paella pan". I like to serve paella in this pan,by putting it in the middle of the table for everybody to share. It's really fun dish to make with your guests. Guests can help you to make the dish or they can enjoy a drink while you are preparing the dish. It's a perfect dinner for breezy,fall nights..

Ingredients:

1 yellow onion,chopped
5-6 garlic cloves,chopped
1/2 tablespoon saffron
1 teaspoon turmeric
1 tablespoon olive oil
3 cups short grain rice, Spanish "Bomba"rice
8 cups home made vegetable stock
2 cups green peas
1 pound sea bass fillet,cut into 8 chunks
15 large shrimps,peeled and deveined
1 pound mussels, washed with brush and beards removed
8 mini scallops
1 red pepper,cut into 1/4" matchstick shape
1 yellow pepper,cut into 1/4 "matchstick shape
1/4 cup parsley,chopped
pimentos (smoke paprika)
1 lemon,cut into wedges

Place an 18-inch paella pan over medium-high heat, add the olive oil.When the oil is hot,add onions,garlic,saffron,turmeric and cook until soften.Add red and yellow peppers,cook until soften,add rice,stir to coat,about 3 minutes. Add vegetable stock,stir to combine.Cook for 15 minutes,adding water if necessary.Stir in peas,and add sea bass chunks and shrimps into the rice.Each piece has to buried in half way into rice.Cook 4-5 minutes more,until fish and shrimps look opaque.Add the mussels,their hinge sides down,so they can easily open.Add mini scallops around mussels.Cover with foil,and cook another 5 minutes,until all the mussels open.
Sprinkle with chopped parsley,and pimentos.Serve with lemon wedges.

Bon appetite !!



                                                                             GRAVLAX WITH MUSTARD SAUCE
                                                                             
50 Servings
                                                                             
80 Calories Per Serving

Ingredients:

3 pound center cut salmon fillet (wild caught )
1 large bunch of fresh dill,washed,dry
½ cup coarse salt
½ cup sugar
2 tablespoons peppercorns,crushed
1 tablespoon whole fennel seeds,crushed
Dark pumpernickel bread for serving

 

Cut the salmon fillet in half crosswise, make it 2 pieces. Put in a deep dish,skin side down. Arrange the dill bunch over the fish. Combine salt,sugar,peppercorns,and fennel seeds in a small bowl, and sprinkle evenly over the dill. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or foil. Place a smaller dish on top of the plastic wrap,and weight it with heavy cans.
Refrigerate the salmon fillets at least 2 to 3 days, turning it every 12 hours, and basting it with the liquid that collects around the fish.
For serving, lay the salmon fillets on a cutting board, and scrape off most of the dill and spices. Slice with a thin knife.Lay the slice of breads on a cutting board,cut each slice in half,spread with the mustard sauce,put couple slices of cucumber; red onion, and a slice of salmon on top, covering the bread completely. Decorate bread slices with spring of dill, and serve at room temperature.

 

MUSTARD SAUCE:
Ingredients:

½ cup Dijon mustard
2 teaspoons dry ground mustard
6 tablespoons sugar
¼ cup white wine vinegar
4 Tablespoons olive oil
6 tablespoons dill,fresh,chopped
 Combine all the ingredients together,serve with bread and salmon fillets.



                                                                            BLOODY MARY SHRIMP
                                                                            50 Servings
                                                                           17 Calories Per Serving

This is a great brunch dish. You can serve into individual Chinese soup spoons.When I’m cooking shrimp always use in shell,which gives more flavor and taste.You can use boiling water as a fish stock for your soup.

Ingredients:

1 pound shrimp in shell,peeled and deveined
3-4 celery stems, thinly sliced
6 scallions,thinly sliced
In a large saucepan,put 2 quarts of water and 2 tablespoons of salt, bring to a boil. Add shrimp,then remove saucepan from heat, and let shrimp stand in water until cooked, about 5 minutes. Drain in a colander and cool at room temperature, about 30 minutes. Remove shells  and cut into two thirds,transfer to a large bowl, mix with celery and scallion.

Ingredients for sauce:

½ cup tomato juice
¼ cup vodka
¼ cup freshly squeeze lemon juice
2 tablespoons horseradish, bottled
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
Whisk together all sauce ingredients, add ¼ teaspoon freshly ground pepper. And ¾ teaspoon salt for taste.
Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soup spoons and arrange the spoons on a large platter.
Sauce can be made 1 day ahead, chilled in refrigerator. 



                                                                                    LOBSTER ROLL
                                                                                   6 Rolls
                                                                                   329 Calories Per Roll

Ingredients :

2 small lobster tails ( appr.6 oz.),cook in a boiling water for 10-12 minutes,until curl little bit ,turn pinkish red color, cut into 1/2 inch chunks
1/2 cup celery stalks,cut into 1/4 inch slices
1/2 cup red onion,finely chopped
1/4 cup cilantro leaves,chopped
6 rolls ( I usually use brioche rolls or seduction rolls,you can use hot dog buns,too)
Salt and freshly ground pepper
1 1/2 cups curry mayonnaise ( recipe follows )

In a large bowl,combine all the ingredients, season with salt and pepper. Split the rolls in half,and brush with olive oil. Broil them, until golden brown. Fill each roll with lobster salad.

Curry Mayonnaise Ingredients:

1 teaspoon olive oil
1 medium shallot,finely diced
2 garlic cloves,finely chopped
3 tablespoons curry powder or turmeric
1/4 cup cold water
1 cup mayonnaise
1 lime, juiced
Salt and pepper

In a small pan,heat olive oil,add onions and garlic, cook until soft, about 5 minutes.Add slowly curry powder,and cook another 2-3 minutes. Add cold water,cook few more minutes. Put aside and cool the mixture.
In a blender or food processor, place curry mixture,mayonnaise and lime juice, blend until smooth, season with salt and pepper. refrigerate until ready to use.





                                               MADRAS CURRY PASTE - COCONUT MILK HALIBUT WITH WILD RICE
                                               2 Servings
                                               509 Calories Per Serving

Madras is hot, spicy and lovely vibrant reddish color paste, it originates from the South of India - in the region formally known as Madras - now called Channai. This delicious and wonderful aromatic paste can be used with vegetarian dish,fish,chicken or lamb.

Ingredients For Madras Curry Paste:

2 ½ tablespoons coriander seeds , dry-roasted and ground 
tablespoon cumin seed , dry roasted and ground 
teaspoon mustard seeds 
½ teaspoon cracked black peppercorns
teaspoon chili powder or chopped chilies
teaspoon ground turmeric 
2 garlic cloves,minced
teaspoons grated fresh ginger 
tablespoons white vinegar 

Put all ingredients except vinegar into a small bowl and mix together well.Add  vinegar and mix to a smooth paste. You can store up to one month in an airtight container in fridge.

Ingredients for fish:

2- 6 ounces halibut fillets
3/4 cup coconut milk
3-4 tablespoons of Madras Curry Paste
1 teaspoon Grapeseed oil or any vegetable oil
Salt and freshly ground pepper for taste

Rinse Halibut fillets under cold water,dry pat with paper towel.Season with salt and pepper.
In a medium size heated pan, pour Grapeseed oil, and cook fillets for 3-4 minutes each side,until turn lightly brown.
In a separate sauce pan,pour coconut milk, on over medium heat.Add Madras curry paste and mix until dissolved and combine throughly.
In a serving plate,place wild rice and fish,pour coconut mixture around the rice and top of the fish.

Wild Rice Ingredients:

1 cup wild rice mixture,washed couple times
2 cups water
Salt and freshly ground pepper

In a medium sauce pan,pour water,add salt,bring it to boil.Add washed rice mixture,add pepper,stir well. Cook about 30-35 minutes with closed lid,until all the water absorbed and evaporated.Turn off the heat,stir vey well,and cover the lid with paper towel or clean kitchen towel,let it rest for 10 minutes.

 



                                                                         SALT - BAKED SPANISH MACKEREL
                                                                         
4 Servings
                                                                         250 
Calories Per Serving

Recipe comes from Mediterranean. I twisted with roasted herbs addition. This dish surprisingly easy to make, but totally showstopper for your guests. You can substitute Spanish mackerel with trout or arctic char. Ask your fisherman to open the cavity of fish lengthwise, and clean the inside parts. It’s perfect companion with country salad or mashed root vegetables (see recipe at “cooking with harvest”).

Ingredients:

2 lb.Spanish Mackerel, wash under running cold water, pat dry
4 springs of flat leaf parsley
1 lemon, sliced thinly
1 spring fresh rosemary
2 springs fresh thyme
¼ bunch fresh chives
1 box kosher salt
1/2 tablespoon black peppercorn
1 tablespoon coriander seeds
1 teaspoon fennel seeds
3 large eggs whites
¼ cup water

In a small pan, over medium heat, roast fennel seeds, coriander seeds and peppercorn, until they cracked, about 7-8 minutes. In a hand mortar, grind them well.
Preheat oven to 400 F degrees.
Place fish on chopping board, and stuff cavity with parsley, rosemary, chives and lemon slices.
In a large bowl, whisk egg whites and water until they become frothy. Add the whole box of salt and mix well.
On a large baking sheet, put half of the salt mixture, and spread with spoon. Place fish on top, and cover with remaining salt. It should be a ½ inch thick layer on both sides.
Bake about 50 minutes or instant read thermometer shows 135 F inside of fish and salt is very hard crust. Let fish rest about 10 minutes with salt, then crack the salt, and peel the skin of fish.
Serve with lemon slices, and country potato salad.
Bon appetite !!







                                                             SESAME SEEDS-PEPPERCORN CRUSTED TUNA
                                                             4 Servings
                                                             371 Calories Per Serving

Tuna is our favorite fish.This recipe inspirations comes from "caterpillar sushi rolls". I decided to make tasty crust with black sesame seeds and mix color peppercorns crushes.Perfect recipe for sushi lovers !!

Ingredients:

1 pound sashimi grade tuna
3 avocados,sliced,cut in squares
2 tablespoons black sesame seeds
2 tablespoons mix variety peppercorns,such as pink,green,white and black
Salt for tasting
1 tablespoon white sesame seeds for garnish
Reduced sodium soy sauce for dipping
2 teaspoons olive oil

In a hand mortar,grind peppercorns lightly. Put in a large platter, mix with black sesame seeds.
Wash tuna steak lightly, and pat dry with paper towels. Brush 1 teaspoon olive oil lightly on sides of tuna. Sprinkle salt and press tuna in black sesame seeds-peppercorn mixture on both sides and edges.
In a large pan,heated on over medium high ,pour 1 teaspoon olive oil,cook tuna just 2 minutes each side.Don't overcook,when you slice tuna,you should have 1/2 inch cooked crust both sides,insides must stay pinkish color and raw.Cut tuna steak in small-one bite squares.
Arrange tuna and square shape cut avocados on large-long platter.Sprinkle with white sesame seeds,and serve with reduced sodium soy sauce.
Bon appetite !!






                                                                           HONEY-SPICY SHRIMPS
                                                                           4 Servings
                                                                          193 Calories Per Serving

Shrimp need to be kept cold. While you are working with them, keep them in on ice, or in ice water

Ingredients:

1 pound shrimp with shell, wild caught
1 jalapenos pepper,chopped thinly
2 tablespoons honey
salt and freshly ground pepper
2 garlic,minced
1 tablespoon olive oil plus 1 teaspoon for cooking
Lime juice,from half of lime
2 springs fresh thyme
1 teaspoon cayenne pepper

For cleaning the srimps;leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the
shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, cooking
 shrimp with their shells on gives extra taste. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
Remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.Return the deveined shrimp into ice filled bowl until you’ll be ready to cook.
In a large bowl,add honey,olive oil,jalapenos,lime juice,garlic minced,fresh thyme flowers and toss shrimps together,until they coated completely.Sprinkle with salt and pepper, and cayenne.Let sit and marinate shrimps for half an hour in the fridge.
In a large frying pan,pour olive oil,add shrimps,and cook 2 minutes for each sides,until their color caramelized and browned.


                                                                       BAKED SHRIMP WITH SPICES
                                                                       4 Servings
                                                                       263 Calories Per Serving

Ingredients:

1 medium yellow onion,chopped
2 garlic cloves,finely chopped
1/2 teaspoon hot pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
 Pinch of sugar
1 can San Marzano whole tomatoes in juice, reserving juice chopped tomatoes
1 pound large peeled and deveined shrimp
1/4 lb.French feta goat cheese,crumbles
2 tablespoons dill,chopped
1 tablespoon olive oil


Preheat oven to 375 F degrees with rack in the middle.

In the saucepan,cook onion and garlic in oil with 1/4 teaspoon salt,until softened,about 5 minutes.Stir in spices,stirring cook about 30 seconds. Add chopped tomatoes with their juice and sugar.Simmer,uncovered,stirring occasionally,until slightly thickened,about 20 minutes.Remove from heat.

Season shrimps with 1/8 teaspoon salt,then stir into tomato sauce.Transfer to a 2 qt. shallow baking dish and cover top with feta crumbles.

Bake 18-20 minutes.Serve with sprinkled dill and steamed rice.





                                                                 DECONSTRUCTED SUSHI WITH TUNA
                                                                 Makes 2 Plates
                                                                 484 Calories Each Plate

We love sushi, especially anything with tuna. You have to order Sashimi grade tuna to your grocery store ( usually it takes 2 days to get ), and when you are working-decorating your plate keep tuna mixture in bowl of ice in your refrigerator.
 I made deconstructed sushi roll,and use Easter cookie cutter as a mold.. It's very festive on your eyes,unbelievable delicious complex flavors on your tongue.
Welcome spring !!

Ingredients:

1/3 pound Sashimi grade tuna,cut into small cubes
2 avocados,mashed 
Microgreens,such as sunflower sprouts
1 tablespoon black sesame seeds,toasted
1 1/2 tablespoons white sesame seeds,toasted
1 tablespoon Korean red pepper sauce
2 tablespoons mirin
1 tablespoon sesame oil
1 inch fresh ginger,grated
2 garlic cloves,minced
4 tablespoon steam wild rice
1 tablespoon seaweed,soaked into warm water for 5 minutes,drain

In a medium size bowl,mix tuna,sesame oil,mirin,grated ginger,minced garlic,korean spicy red pepper paste and white sesame seeds. Stir to combine throughly. Place into ice filled another bowl and put in your fridge.

In a flower part,filled bottom parts with mashed avocados, and decorated with sunflower sprouts. Top part ( flower ) put sticky rice on bottom, and press with back of spoon. Then place seaweeds,press little bit more. Finish with tuna mixture, and center with black sesame seeds.

Enjoy !!



                               SALMON WITH FRENCH GREEN LENTIL AND SUNCHOKE PUREE
                               Makes 4 Servings
                               379 Calories Each Salmon Fillet

This is the best salmon recipe ever. Hot spicy taste from jalapeno perfectly balanced with apricot jam.

Ingredients:

2 jalapeños, cut into rings
3 garlic cloves, minced
3 tablespoons whole-grain mustard
1 tablespoon olive oil
1/2 cup white wine 
1 cup apricot preserves
4 - 6 ounce salmon fillets, skinned and boned
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 fresh rosemary spring
1 lemon, zested

Preheat oven to 400 F degrees.

In a small sauté pan over medium heat, heat the olive oil, add jalapeños, and sauté until caramelized. Add garlic, before it begins to brown, deglaze with white wine. Add mustard and apricot preserves and bring to a simmer. Over low heat, simmer for 5 to 10 minutes.

Lightly salt and pepper salmon fillets, and place on Himalayan salt block or pre-soaked cedar planks. Place a rosemary spring on each fillet, and brush cooled apricot mixture.

Cook salmon until medium-rare. After remove from oven, let sit for couple minutes. Garnish with lemon zest.

French Green Lentils
Makes 4 Servings
189 Calories Per Serving

French green lentils are the best, delicate and peppery flavor lentils. They were originally grown in Puy, Southwest France, in volcanic soil which explains their peppery taste. They are firm, and need more cooking time than other lentils. Lentils don’t need to soaking process before cooking. 

They are high in fiber and protein like other lentils.

 

Ingredients:

1 cup French green lentil, washed well
1 carrot, cut into small cubes
2 celery stems, chopped finely
1/2 yellow onion, chopped finely
2 garlic cloves, minced
1 teaspoon fennel seed, grounded
Salt and freshly ground black pepper
2 bay leaves
1 teaspoon dry thyme
1 teaspoon olive oil
2 cups home made vegetable stock

Washed lentil, and soak with boiling water for 10 minutes. 

In a large sauce pan, pour olive oil, add onion and garlic. Add celery stems, carrots and lentils. Sauté for minutes, then add vegetable stock, fennel seeds, bay leaf, thyme, salt and pepper. Cook for 25 minutes, until lentils are soften, and most of the liquid evaporated. Drain the lentils and discard the bay leaves. 

Spooned lentil mixture into serving plate, and place salmon fillet on top.

Sunchoke Puree
Makes 4 Servings
65 Calories Per Serving

Ingredients:

3 medium size sunchokes, peeled, cut into small chunks
3 tablespoons soy milk
Pinch of salt and freshly ground black pepper

In a small pot, cook sunchokes in salted water, bring to a boil, then simmer until they are soften.

Smash sunchokes with potato masher, add milk, and mix well until incorporated. Season with salt and pepper.

Finish top of puree with micro green sprouts.


                                                                           CHARD LEAVES WRAPPED SEA BASS
                                                                           Makes 2 Servings
                                                                           218 Calories Per Serving

This is a beautiful steam fish recipe. Very easy to make and delicious-healthy protein dish for casual dinner nights.
LOOK AT THEIR CALORIES !!

Ingredients:

2- 6 ounces sea bass fillets, de-skinned
2 rainbow chard leaves, washed and thick stem trim
1 small tomato, cut into small cubes
1/2 red bell pepper, cut into small cubes
2 green onions, sliced thinly
4 spring of fresh parsley, chopped
Salt and freshly ground black pepper
1 lemon, juiced

In a small bowl, combine tomatoes, red bell peppers, green onions and parsley together. Set aside.

In a large pot, bring water to a boil, cook chard leaves for 4 minutes, until they are soften. Drain, and place them in an ice bath. Remove middle thick stem from chard leaves, and put leaves together on a cutting board. Place fish in the center, spoon tomato-pepper mixture on top, then wrap the leaf around the fish.

Steam wrapped fishes for 8 minutes, or regular oven at 400 F degrees for 18 minutes. Serve with lemon slices and juices.

Bon appetite !! 




                                                                      HERB MARINATED GRILLED SHRIMP
                                                                      Makes 24 Jumbo Shrimps
                                                                      91 Calories Each Shrimp

This is a very nutritious-delicious starter with lots of fresh herbs. You can marinate shrimp for couple hours or overnight in the fridge.

I usually buy shrimps with shell, and marinate-cook them in their shells that way you'll get more flavor and taste than prepacked shrimp. You have to cut the shell with scissor, cut along the outer edge of shrimp's back, and clean their intestine (black string ) with tip of knife. Don't forget shrimp need to be cold all the time while preparing. Keep them on ice or in icy water.

Ingredients:

24 jumbo shrimps on shells, deveined while keeping their shells
3 garlic cloves, minced
2 medium shallots, small diced
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
2 teaspoons dry tarragon
2 teaspoons dijon mustard
1 teaspoon dry mustard
1 lemon, juiced
3 tablespoons olive oil
2 teaspoons salt
Freshly ground black pepper
Pinch of cayenne pepper

In a large bowl, combine all the ingredients, and marinate shrimps for at least 1 hour in the fridge. Mixing occasionally to allow marinate equally.

On hot grill, grilled shrimps 2 minutes each side, or until they are tender.

Enjoy !!



                                  THREE HOT PEPPERS MARINATED GRILLED SHRIMPS
                                                         Makes 12 Jumbo Shrimps
                                                         61 Calories Per Shrimp

Three different spices combined beautifully in this dish, nice kick for summer afternoons. Sauce is so delicious, and smells unbelievable when you are grilling, don't throw any left over sauce and use  for basting after they cooked.

Ingredients:

1 pound jumbo shrimps in shells, cut back part and clean intestines with sharp knife tip, keep shells intact
2 serrano chilies, clean seeds, chopped roughly 
1 dry New Mexican red chile
1 dry pasilla chile
2 garlic cloves
2 tablespoons olive oil
1 lemon, juiced
Salt and freshly ground black pepper
3 tablespoons fresh thyme, leaves only
3-4 springs fresh oregano, leaves only
2 tablespoon water

In a small bowl, soak New Mexican chile and pasilla chile in hot water for 1/2 hour or until soften.

In a blender, mix all the ingredients together. In a medium bowl, pour sauce and marinate shrimps for 20 minutes.

Grill shrimps for 2 minutes each side. Use left over sauce for basting during cooking process.

Bon appetite !!



                                                   PINE NUTS - CURRANT - HERB RICE STUFFED FRESH MUSSELS
                                                   Makes 40 Stuffed Mussels
                                                   39 Calories Each Mussel

This is the best mussel recipe ever. Rice is loaded with complex flavors from pine nuts, fresh herbs, currants and dry fruits. Very light, very satisfying dish for breezy summer afternoons. Flavor will be better at the next day after cooking, because traditionally served as a cold appetizer with lots of lemon slices.

Mussels are delicious and great way to get your heart-friendly omega-3-fatty
acids.

Ingredients:

2 pounds fresh mussels, about 40 mussels
1 cup basmati rice, washed couple times with cold water, drained
2 teaspoons cinnamon
Pinch of sugar
Salt and freshly ground black pepper
Handful fresh herbs, such as dill, parsley, basil; chopped
1/4 cup pine nuts
1/4 cup currants
2 tablespoons raisin and cranberry mixture
1 yellow onion
1 tomato, peeled, diced
1 teaspoon olive oil
1/2 tablespoon vegetable oil
Lemon, wedged for garnishing
1/2 cup homemade vegetable stock

Brush mussels under cold running water and trim-off / clean their beards. Discard any with crack shells and that doesn't close when tapped. Set aside.

In a Dutch oven, pour 1/2 cup water and vegetable oil. Bring it to a boil, then simmer, add mussels and stir occasionally until mussels are open completely. Discard any un-opened ones. With a tong take out opened mussels into colander. Collect juice from bottom of pot, add water to make 1 cup; for cooking the rice. 

In a sauce pan, pour olive oil, sautee pine nuts until lightly brown, then add onion, sautee together until onion is translucent. Add rice,tomato,salt, pepper,sugar and cinnamon, stir constantly for couple of minutes. Add collected juice from mussels and vegetable stock. Add currants, cranberry and raisin. with close lid on very low temperature cook until water absorb completely, about 20 minutes. Turn off the heat, add chopped fresh herbs into. Mix lightly, let it rest for 10 minutes with lid covering by clean kitchen towel.

Place mussels onto work surface, gently open them without pulling apart. Spoon out each mussel, place back and fill with spoonful rice mixture, try to close them as possible. Place stuffed mussels into large Dutch oven, put them very closely to prevent opening. When you finish layering, cover with parchment paper; place porcelain plate and heavy cans or small metal pans on top. Pour 1 cup of water or collecting juice if you have; around the pot without touching mussels. Cook mussels with close lid, for 15-20 more minutes.

Let it cool, take on serving plate, garnish with lots of lemon wedges. Sprinkle with more herbs.

Bon appetite !!



                                                                        MARINATED GRILLED SARDINES
                                                                        Makes 8 Sardines
                                                                        127 Calories Per Sardine

Although we love and eat a lot of fish ( fish is the only protein source for us, except legumes, beans, eggs, milk, yogurt, grains and soy products ), I realized,  I'm ignoring to post them, because either day light is not there for taking a good picture or usually we simply grill them (no need for recipe ).. But this sardines were so delicious and couldn't resist to post them..

Sardines are very rich in omega 3 fatty-acid, vitamin B 12 and vitamin D. They considered to be the "safest" fish
to eat, because of their short life span, not enough time for bio-accumulation of contaminant especially mercury. They can be available year around, but in midwest usually we're getting frozen Portuguese sardines.. You can order fresh sardines from big fish merchants or healthy food stores. While you are cleaning their intestines, try to keep heads and tails intact.


Ingredients:

8 fresh or frozen sardines ( if you have frozen sardines, thaw with under running cold water )
2 tablespoons olive oil
2 garlic cloves, minced
1 lemon, zested and juiced
1 fresh spring onion, chopped thinly
Salt and freshly ground black pepper
Pinch of cayenne pepper
Handful fresh herbs, such as thyme, lemon verbena, lemon balm, rosemary, cilantro, chopped roughly
Lemon and radish slices for garnishing

In a shallow large container, pour olive oil, lemon juice, and add garlic, onion, chopped herbs,salt, pepper and lemon zest. Mix well. Coat sardines with this mixture well, and put some in their cavity with half slice of lemon, marinate them for 1 hour while keeping in the fridge.

Heat up your grill, and lightly oil the grill racks. Cook sardines for 3 minutes for each side.

Serve with radish and lemon slices.

Bon appetite !!



                                               BUN-LESS SALMON BURGER WITH OVEN - BAKED SWEET POTATOES
                                               Makes 3 Servings
                                               343 Calories Per Serving

I can not find enough words to describe it, you have to try and experience by yourself.. DELICIOUS, moist, flavorful and healthy dish can be perfect for Sunday afternoons.

To make sure the fish quality always buy fillet instead of grinded salmon.When you are grinding salmon fillets, there are two ways, you can grind them fine which help to bind others, or you can grind them coarse which help to keep their inside moist.


Ingredients:

6-7 ounces wild caught Salmon fillet, de-skinned
1/3 cup old fashion roll oat
2-3 tablespoons panko or any bread crumbs
1 large organic egg
1/8 cup soy milk or any kind milk
1 small red onion, sliced very thinly and rubbed with salt and washed, for top garnish
1 shallot, grated
1 organic red cherry bomb pepper, diced
2 teaspoons olive oil
1 teaspoon red pepper paste
Handful fresh flat leaf parsley, basil, tarragon, chopped
Salt and freshly ground black pepper
Pinch of cumin

For Tomato Sauce:

2 organic small size tomato, cut in half, grated
Salt and freshly ground black pepper
1 garlic clove, minced
Pinch of dry thyme

In a small bowl, mix all the ingredients.

Ingredients For Sweet Potatoes:

3 medium size sweet potatoes, brushed, peeled, sliced
2 teaspoons olive oil
1-2 garlic cloves, minced
Coarse salt and freshly ground black pepper
Handful fresh herbs, such as rosemary, thyme, lemon savory.., chopped
Pinch of cayenne pepper

In a small bowl, mix roll oats with milk. Let sit for a while until oats soaked the milk and soften.

In a food processor or by hand with sharp knife, grind salmon fillet coarsely.

In a large bowl, mix salmon with grated onion, chopped parsley, basil, tarragon, red cherry bomb pepper, soften roll oat, egg, panko, olive oil, red pepper paste, cumin, salt and pepper. Cover with plastic wrap and keep in the fridge for 1 hour.

Preheat oven to 425 F degrees.

Use ramekin cups as a mold ( moist with water at each time ), place salmon patties onto parchment paper lined baking sheet. Drizzle with tomato sauce generously, then finish with red onion slices. Cook for 30- 40 minutes. Drizzle with more tomato sauce on top before serving.

For sweet potatoes, in a large bowl, mix sweet potato slices with olive oil, garlic, herbs, salt, pepper and cayenne until coated completely. Place them onto parchment paper lined baking sheet.

Preheat oven to 400 F degrees. Cook for 35-40 minutes, until soften.

Bon appetite !!



                                         GRILLED WHOLE RED SNAPPER
                                                                     Makes 4 Servings
                                                                     361 Calories Per Serving

Finally I found the best fish monger close to our place. Like in Europe, you can pick your own fish from buckets, of course with disposable gloves. They also clean, scale and fillet fish for you in a minute. After smelling and checking each one, I came home with this beautiful whole red snapper.. I wanted to keep head and tail for beautiful presentation, they just opened and cleaned the cavity for me.. Simple, delicious and flavorful..

After living away from coasts for long enough, I learned one thing; you never go to fish market with an idea; what kind of fish you're buying, instead always ask  to seller "which fish is fresh today ".

When you are buying red snappers, look for clear, red eyes and bright red skin that fades towards to belly. Also smelling is the best test for sea food freshness and never fails.


Ingredients:

1 whole red snapper, about 3 pounds, scaled, cut the fins, cavity opened and cleaned, rinsed under cold water, pat dry
3-4 springs organic fresh oregano, washed, dried
4-5 springs organic fresh thyme, washed, dried
Handful organic fresh flat leaf parsley and cilantro, washed, dried
1-2 springs organic fresh rosemary, washed, dried
2 springs organic fresh lemon verbena, washed, dried
1 tablespoon olive oil
1 organic lemon, sliced
1 organic garlic clove, sliced
Mix color peppercorn, crushed in hand mortar
Sea salt

Preheat BBQ over medium high heat.

With a sharp knife, cut 2-3 slits on both side of the fish. Stuff in slits with garlic slices and herb leaves. 

Brush fish with olive oil inside and out. Sprinkle with salt and crushed peppercorn. Layer herb and lemon slices into cavity evenly.

Grill each side of fish for 15 minutes or until fish turns opaque color and flakes easily.

Serve with fresh lemon wedges and green salads.

Bon appetite !!



                                            PARCHMENT - WRAPPED FISH WITH ROOT VEGETABLES PUREE
                                            Makes 4 Servings
                                            332 Calories Per Serving

This bake version dish takes no time to prepare, low-fat and not messy. I used sole filets because they are in season but you can use tilapia, cod, halibut or any kind white fish for this recipe. I served with mashed root vegetables, sautee kale-garlic and oven roasted heirloom carrots on side. Best part, you are only 10 minutes away from getting your omega 3-acids, quality protein and healthy meal for any time during the day.

Root vegetable puree is nutritious and delicious with lots of different flavors. Rutabaga's strong flavor perfectly balanced with sweet root vegetables, such as sunchoke and sweet potato. Also yuzu gives slightly sweetness into puree. Yuzu is a citrus fruit from Asia, you can substitute this with lemon or lime.

Rutabaga considered to be between turnip and wild cabbage. Rutabaga is high in fiber which is necessary for healthy digestive system. It's also excellent source for vitamin C and B. Root can be sliced thinly and eaten raw, roasted, boiled or mashed with other vegetables.

Use unbleached parchment paper, if available.


Ingredients:

4 - 6 ounces white fish fillets, de-skinned and bones cleaned
8-10 organic cherry tomatoes, cut in half
2 tablespoons capers
1 organic red onion, cut in half and sliced thinly
20 mix variety olives, pitted, sliced
1 organic lemon, zested
Salt and freshly ground black pepper to taste
1/4 teaspoon cayenne
1 tablespoon olive oil
4-5 springs organic fresh thyme

Preheat oven to 400 F degrees.

Cut 4 sheet of parchment paper, about 12 inches long. Place one fish fillet on each sheet, and season with salt and pepper. Sprinkle cayenne pepper. Finish top layering with sliced onion, olives, capers, lemon zest, and cherry tomatoes. Drizzle olive oil around evenly. Fold the parchment paper over to create a pocket. Fold the edges firmly. Secure edges, crimping tightly.

Place paper pockets onto baking sheet. Bake fish for 12-15 minutes, or until pockets are puffed.

Be carefull when you are opening the pockets, because of escaping steam.

Put root vegetable puree on serving plate. Place sautee kale leaves and steamed fish fillet on top.

Root Vegetables Puree:

2 organic sunchoke, peeled, sliced
1 large organic red sweet potato, peeled, sliced
1 organic parsnip, peeled, sliced
1 organic rutabaga, peeled, sliced
2 medium size organic carrots, peeled, sliced
2 small organic potatoes, peeled, sliced
1 yuzu or lemon, juiced
2 tablespoons soy milk or any kind milk

In a small pot, boil sunchoke in water until soften.

In a large pot, fill with water. Boil rest of the vegetables, until they are tender.

In a large mixing bowl, mash vegetables with potato masher. Season with salt and freshly ground black pepper. Drizzle with yuzu and milk. Mix until combine.

Bon appetite !!



                                                                MASHED ROOT VEGETABLE - SALMON PIE
                                                                Makes 2 Fish Pies, About 8 Servings
                                                                358 Calories Per Serving

I always make this dish during holidays. It takes time to prepare mashed vegetables and dough, but you will be rewarded  at the end with very satisfying-incredibly delicious meal. Dough is just so tasty by itself, but with roughly mashed root vegetables, sweet peas and big chunks of salmon filling make this pie irresistible, especially with a salad on the side.

Ingredients:

9-10 ounce wild caught salmon fillet, de-skinned, seasoned with salt and pepper
1 medium organic sweet potato, peeled, diced, boiled in water until soften, drained
2 medium organic parsnip, peeled, sliced, boiled in water until soften, drained
1 small organic celeriac, peeled, diced, boiled in water until soften, drained
2 medium organic sunchokes, peeled, sliced, boiled in water until soften, drained
1/2 cup organic sweet peas
1/2 cup organic soy milk or any kind milk
Salt and freshly ground black pepper
1 teaspoon grapeseed oil
10 leaves organic spinach, chopped
1 small organic yellow onion, chopped

In a large mixing bowl, mash all the boiled root vegetables roughly. Add sweet peas, spinach, onion and milk. Season with salt and pepper. Set aside.

In a large sautee pan, pour grapeseed oil. Sear salmon fillet until tender. Transfer salmon fillet onto plate and flake completely into big chunks.

Mix salmon chunks with mashed root vegetables.

Preheat oven to 400 F degrees.

Place pie dough onto lightly floured surface. Roll out dough and cut 4 pieces shaped like fish. Place filling on the center, close edges firmly by pressing with your fingers. With a knife tip, make fish fins and decoration on the surface.

Brush with egg yolk on top. Bake pie until golden brown on color.

Pie Dough Ingredients:

3 cups organic unbleached white whole wheat flour
6 tablespoons cold-organic unsalted butter, sliced
3/4 teaspoon salt
1/4 teaspoon organic sugar
13-14 tablespoons icy cold water

In a food processor or by your hands, mix flour, sugar and salt. Add cold butter slices, pulse/work until became coarse flour. Add water, pulse until dough forms.

Place dough onto lightly floured surface. Make a ball without kneading. Cover with plastic wrap, chill in the fridge for 30 minutes.

Bon appetite !!



                                             HOT NICOISE SALAD
                                                                           Makes 4 Servings
                                                                           489 Calories Per Serving

When I found fresh sole fillets at our fish monger, I wanted to twist classic French nicoise salad recipe with using them. Because of the season; it's hard to find organic tomato or bean; instead of them I used fennel bulb, onion, fingerling potatoes, radish slices and sprouted greens. Healthy, wholesome, and amazingly tasty salad for any time, perfect for weekend brunches. DELICIOUS !!

Ingredients:

2-8 ounces fresh sole fillets, skinned and cleaned from bones, seasoned with salt and pepper
20 organic fingerling potatoes, with skin, washed with brush well, boiled in water until middle part start to soften
1 organic fennel bulb, upper part trimmed, bulb sliced thinly
1 organic yellow onion, sliced thinly
6 organic red radishes, sliced thinly
8 large organic eggs, poached or no-oil needed pan fried
Handful organic sprouted greens, such as broccoli, basil, sunflower..
3-4 springs organic fresh thyme, leaves only
3-4 springs organic fresh rosemary
1 tablespoon dry herb mixture, such as basil, mint, sage..
Pinch of cayenne pepper
3 teaspoons grapeseed oil or any kind vegetable oil
Salt and freshly ground black pepper to taste

In a large skillet, pour 1 teaspoon grapeseed oil, cook onion and fennel slices until translucent and start to caramelized. Season with salt and pepper. Sprinkle fresh thyme on top. Set aside.

In a large pan, 1 teaspoon grapeseed oil, sauté potatoes on medium high heat. Stirring occasionally, add rosemary, cayenne and dry herb mixture. Season them with salt and pepper. Sautee potatoes until brown and crispy outside, about 30-35 minutes.

In a large pan, pour 1 teaspoon grapeseed oil, cook fish until tender on both sides, about 3-4 minutes each side. Flake fish fillets with a spatula.

Mix potatoes with onion-fennel mixture, fish flakes, sliced radishes and greens. Finish top with poach eggs or no-oil needed pan fry eggs. Garnish with more greens.

Bon appetite !!



                                PAN SEARED HALIBUT WITH PICKLED QUAIL EGGS AND ROASTED ROOT VEGETABLES
                                Makes 2 Servings
                                Calories

This is a five star-fine dining recipe for your Valentine’s Day menu ! I have to admit, little bit of work and preparation needed, but at the end you’ll be satisfied with the taste, presentation and creativity. It will be great work-together meal for this very special night.

Making your own pickled eggs and beets are easy, fun, and taste far better than store bought ones. When I was pickling quail eggs, I added red and golden beets (in separate jars) with them to have pickled beet for salads and sides. Also it helped to get nice-deep color on eggs.

Quail eggs are very delicate eggs, please don’t over-boil them. When boiling starts, turn the heat off, and with closed lid, let them sit in boiling water for 12 minutes. Plunge them into icy cold water for a minute; it will help easy peeling of shells. Crack their shells all over, and peel carefully without any damaging to outside. Rinse peeled eggs under cold running water to clean any shell residue on the surface.

Quail eggs regular consumption as part of a healthy diet is really important; I think they should be pronounced super food; because they are rich in antioxidants, vitamin D and valuable source of vitamin B complex, iron, magnesium, zinc, copper, and other essential minerals and amino acids.

This is one of my very own / favorite recipe for special days..

Pan-Seared Halibut:

4-6 ounces halibut fillets, washed and patted dry, Sprinkle with salt and freshly ground mix pepper
2 tablespoons organic unsalted butter
2 teaspoons organic fresh flat leaf parsley, chopped
2 organic garlic cloves, minced
1 teaspoon mix peppercorns, grounded
1 organic lemon, zest
1/2 tablespoon olive oil

Preheat oven to 400 F degrees.

Mash butter, garlic, lemon zest, parsley and grounded mix peppercorns in a small bowl.

In a large oven-proof skillet, pour olive oil. Add halibut fillets into skillet. Cook about 3-4 minutes on one side, then turn fillet other side, transfer skillet in to an oven. Cook until fish became flakey, about 8 minutes. Transfer skillet to a cook top, add seasoned butter on fillets top. Cook over medium-high heat, until butter melted.

Place halibut fillets onto serving plate, pour scraping bits and butter sauce over the fillets.

Red Beet-Juniper Berries Pickled Quail Eggs:

1 big organic red beet, peeled, cut in half and sliced
6 quail eggs
3/4 cup apple cider vinegar
1 cup beet cooking juice, reserved from boiling
1/2 organic yellow onion, sliced
1/4 cup organic brown sugar
1 star anise
1/4 teaspoon anise seed
1 teaspoon juniper berries
1/2 teaspoon mix color peppercorn

Golden beet- Curry Pickled Quail Eggs:

1 big organic golden beet, peeled, cut in half and sliced
6 quail eggs
1 cup apple cider vinegar
1 cup beet cooking juice, reserved from boiling
1/2 organic yellow onion, sliced
1/4 cup organic granulated sugar
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 teaspoon yellow mustard seed
1/4 teaspoon fennel seed

In a medium sauce pan, pour water until cover the top of the beet slices. You have to cook red and golden beet separately in two pans. Bring it to a boil, and then simmer for 35-40 minutes, until beet slices are tender when you test with a fork. Keep the beets cooking juice at side.

In a medium sauce pan, pour beet cooking juice, apple cider, sugar, onion slices and spices-berries. Add cooked beet slices. Stirring occasionally, on a high heat bring it to a boil, and then simmer for 5-10 minutes, until sugar dissolves. Let it cool.

In a small pot, cover quail eggs with water. Bring it to a boil. When start to boil, turn the heat off. With a closed lid, let eggs sit for 12 minutes. Place eggs into icy cold water for a minute. Peel eggs, wash under cold running water to clean from any shell residue.

In a clean glass jar, place quail eggs at the bottom. Pour the vinegar-beet mixture over the top of the eggs. Because you are adding cooked beet in the jar, you’ll have pickled beet besides eggs, and also it will help to achieve dark-nice coloring on the eggs. Close jar lid carefully, and place in the fridge. You can refrigerate them up to a month.

Pickled eggs can be eaten after 24 hours, but will be better to wait couple of days for intense flavor.

Beet-Apple Puree:

1 medium organic red beet, washed with brush, both ends trimmed
1 organic gala apple, peeled, sliced
1 organic shallot, chopped
1 organic garlic clove, minced
1 organic orange, zest and juiced

Preheat oven to 400 F degrees. Cover beet with aluminum foil tightly. Roast beet until tender, about 50-55 minutes. When it’s cooled to touch, peel the skin off, and slice thinly.

In a pan, pour 1 teaspoon grapeseed oil, sauté onion and garlic, until they are translucent and fragrant. Add apple slices and orange zest, cook together until apple starts to soften.

In a blender, or food processor, mix onion-garlic, beet, apple, and orange juice. If sauce is thick, add more orange juice or water to dilute.

Pan-Fried Crashed Stacked Potatoes:

12 organic small red potatoes, washed with brush well, keep their skin
3-4 springs’ organic fresh rosemary leaves only, chopped
3-4 springs’ organic fresh thyme leaves only, chopped
Sea salt and freshly ground black pepper
Pinch of cayenne pepper
1/2 teaspoon red pepper flakes
1/2 tablespoon grapeseed oil or any kind vegetable oil

In a large pot, fill with salty water, boil potatoes until soften. Transfer potatoes into icy cold water bath. Drain.

On a cutting board, gently smash potatoes with back of chef knife.

Season them with salt and pepper. Sprinkle red pepper flakes and cayenne pepper. Sprinkle with fresh herbs evenly.

In a large pan, pour grapeseed oil. Fry potatoes until browned on both sides. Before serving sprinkle more fresh herbs on top.

For serving; spread beet puree on side of the plate. Decorate with roasted root vegetables (baby carrots, radishes, turnip and beet), orange segments and pickled quail egg halves. Place halibut fillet on center, garnish with melted cooking sauce. Stacked smashed potatoes like a boulder, finish with micro greens, sprouted greens and eatable flowers, like growing moss over the rock.

Bon appetite !!



                                                                TUNA TARTARE WITH GUACAMOLE AND MANGO AIOLI
                                                                Makes 4 Servings
                                                                456 Calories Per Serving

This tuna tartare has fresh-Asian flavors with ginger, soy sauce, mirin and toasted sesame seeds, and perfectly combined with guacamole, roasted beet slices and home-made mango aioli. Very elegant and insanely DELICIOUS starter for any occasions..

You have to order sashimi grade tuna steak the day to make tartare. You have to chop and shred the steak into small pieces for easy bites. Best way to keeping tuna chunks fresh while preparing-working with the tartare, place an ice filled bowl next to your chopping block, and put tartare in a smaller bowl and place this bowl onto ice filled bowl.

Mango aioli is mayonnaise kind sauce, made with olive oil, Dijon mustard, lemon juice, egg yolks and mango slices.

Tuna Tartare Ingredients:

1/2 lb. sashimi grade tuna steak, chopped thinly with a sharp knife
2 teaspoons organic fresh ginger, grated
5-6 pieces organic chives, sliced thinly
1/2 organic cucumber, diced
2 teaspoons soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
2 organic limes, juiced
1 jalapeno pepper, diced
1 tablespoon organic sesame seed, toasted lightly
Sea salt and freshly ground black pepper to taste

In a medium bowl, mix all the ingredients together until coated and combine completely.

Mango Aioli Ingredients:

1/2 organic ripe mango, stone removed, sliced, pureed in a blender
2 organic egg yolks
1 organic lemon, juiced
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons water
1 teaspoon honey
Salt and freshly ground black pepper to taste

In a medium metal bowl, combine egg yolks, water and lemon juice, whisk to combine. Place bowl over saucepan of simmering water, without allowing bottom of bowl to touch water. Whisk mixture until thickens about 6-7 minutes. Remove from water and let it cool for 10 minutes.

Vigorously whisk olive oil into aioli base, add Dijon mustard, honey and pureed mango. Season aioli with salt and pepper. You may need to dilute sauce with 2 tablespoons water if too thick on consistency.

Guacamole Ingredients:

2 organic avocados, sliced
10 organic cherry tomatoes cut in half
1 organic lemon, juiced
1 organic lime, juiced
1 organic shallot, diced
2 organic garlic, minced
1/2 organic mango, diced
Salt and freshly ground black pepper to taste

In a Molcajete (special mortar and pestle for making guacamole), mash avocados until smooth, but leaving some chunks. Transfer puree into medium bowl, mix with lemon juice, lime juice, cherry tomato halves, shallot dice, garlic and mango dice. Season it with salt and pepper.

In a serving plate, using plating ring, fill bottom part with tuna tartare, place guacamole over the tuna, and finish with beet pickled onion slices and micro greens on top. Sprinkle eatable flower petals over. On the side, spoon mango aioli one side, pickled beet slices on other. Garnish with more micro greens.

Bon appetite !!



                                                                      CRAB CAKE BURGER WITH HOME-MADE SOFT BUNS
                                                                      Makes 7 Burgers
                                                                      352 Calories Per Burger

Although crab patties are very easy-quick to prepare, most of the people prefer eating crab cakes in restaurants, instead making them at home. These burgers have a real crab taste with thick-extremely moist-tender crab patties, irresistible flavors with layers of yogurt-horseradish sauce, caramelized red onion and crispy lettuce, and best of all; flavors are not hiding behind the fillings or condiments like restaurant versions. Home-made buns are soft, slightly sweet and truly gourmet addition to burgers.

Japanese bread crumbs- Panko- are coarser in texture than other breadcrumbs. It means, they provide crispy crust and are less likely to become soggy than others.

Crab Cake Ingredients:
Makes 7 Patties

1 pound crab meat lump, shell removed if any
1/2 organic yellow bell pepper, diced
1 jalapeno pepper, seeded, diced
3 organic green onions, sliced thinly
2 tablespoons plain home-made yogurt or plain Greek yogurt

1 large organic egg
1 organic egg yolk
1-2 drops Tabasco or any hot sauce
1/3 cup panko, plus 1/2 cup more for coating
1 tablespoon grapeseed oil or any vegetable oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large red onion, sliced
1 teaspoon grapeseed oil or any kind vegetable oil
1 organic Boston Butterhead lettuce, leaves washed and spin dried gently

In a large mixing bowl, mix crab meat, diced bell pepper, jalapeno pepper, green onions, yogurt, egg and egg yolk, Tabasco, 1/3 cup bread crumb, salt and pepper, until combine. Make 7 patties from mixture, and chill in the fridge for 1 hour.

Lightly coat crab patties with reserve bread crumb. In a large pan, pour grapeseed oil, when hot enough, cook patties 4 at a time without crowding. Set aside.

In a medium pan, pour 1 teaspoon grapeseed oil, when hot and ready, add half sliced onions. Sauté onions until lightly caramelized, about 7-8 minutes. Set aside.

Soft Burger Bun Ingredients:
Makes 15 Burger Buns

2 cups organic soy milk or any kind milk, warmed at 104 between 114 F degrees
3 tablespoons grapeseed oil or any vegetable oil
1 large organic egg
5 cups organic unbleached all purpose flour
1 package active dry yeast
1 teaspoon salt
2 tablespoons organic sugar
1 tablespoon organic golden sesame seed, for garnish
1 organic egg yolk, for brushing top

In a medium bowl, pour warmed milk, sugar and yeast. Mix until blend. Let yeast to activate for 10 minutes or until thick-bursting bubbles come to surface.

In a large mixing bowl, mix flour and salt until combine. Make a well in the center of the bowl, add egg, oil and activated yeast mixture. Knead dough until smooth and not sticky. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Let it rise for 30-40 minutes in a warm temperature room.

Preheat oven to 400 F degrees.

Take dough onto lightly floured surface, knead for a minute. Take baseball ball size dough each time, and make a ball.

Place balls onto parchment paper lined baking sheet. Brush with egg yolk, and sprinkle sesame seed on top. Bake them for 15-20 minutes, or until golden brown on their top.

Yogurt-Horseradish Sauce:

6 tablespoons plain non-fat Greek yogurt, plus little bit of yogurt water to dilute
2 organic garlic cloves, minced
1/2 tablespoon organic poppy seed
1 teaspoon horseradish
Pinch of pimenton
Pinch of cayenne pepper
Handful cilantro microgreens
Salt and freshly ground pepper to taste
1 tablespoon organic fresh thyme and rosemary mixture, chopped

In a small bowl, mix all the ingredients together, until combine. Set aside.

For serving; cut each bun in half. Spread yogurt sauce on one side. Place lettuce leaf, crab patty and caramelized onion slices on each other. Finish with sliced radishes and more yogurt sauce on top.

Bon appetite !!



                     PEANUT CRUSTED COD WITH CELERIAC PUREE-STEAMED ROOT VEGETABLES AND CITRUS JELLO
                     Makes 2 Servings
                     533 Calories Per Serving

This is another fine dining recipe for your special days with peanut coated cod, celeriac-potato puree and steamed root vegetables. Mix citrus jello provides extra freshness and sweetness into the dish while cleaning your palate between fish-puree and vegetables flavors. I mixed beet juice with 1/2 lemon juice and just a touch of tahini sauce to make red brushing on the plate. So cheerful, delicious and nutritious..

Peanut Crusted Cod Ingredients:

1/4 cup organic unsalted peanuts, chopped
8 ounces wild caught Atlantic cod fillet, washed and cut in half
1 teaspoon olive oil
Salt and freshly ground black pepper to taste
2 teaspoons grapeseed oil

Preheat oven to 400 F degrees.

Place cod pieces in a shallow bowl, add olive oil and coat evenly. Season fish with salt and pepper on both sides. Coat them with chopped peanuts by pressing with your fingers.

In an oven safe pan, pour grapeseed oil, when oil is ready, cook fish fillets about 3 minutes on each sides.

Transfer pan in hot oven and cook for 8-10 minutes more.

Celeriac-Potato Mash Ingredients:

1 medium organic celeriac, peeled, diced
1 medium organic Russet potato, peeled and diced
2 tablespoons organic soy milk or any kind milk
Salt and freshly ground black pepper to taste

In a medium bowl, fill with salty water, add celeriac and potatoes. Bring it to a boil, and then simmer until vegetables are softened. Drain.

In a medium bowl, mash boiled vegetable with a food mill or a potato masher until smooth. Add milk, salt and pepper, mix until combine. Set aside.

Steamed Root Vegetable Ingredients:

6 organic radishes, brushed under cold running water, both ends trimmed just a bit, steamed
1 small organic red beet, brushed under cold running water, both ends trimmed
1 small organic yellow beet, brushed under cold running water, both ends trimmed
4 small organic carrots, peeled and trimmed, cut in small pieces, steamed
4-5 organic cipollini onions, pickled in beet juice
1 blood orange, segmented for garnish
Handful microgreens such as broccoli, daikon radish, arugula..
Eatable flower petals

Cover beets with aluminum foil and roast in 425 F degrees oven for 50-55 minutes, or until they are soften. When they are cool enough to touch, peel and slice them.

Mix Citrus Jello Ingredients: Makes 6 Servings

1 cup water
2 organic oranges, juiced
1 blood orange, juiced
1 organic Clementine, juiced
2 tablespoons organic corn starch
1/4 cup organic sugar

In a small saucepan, pour all the ingredients together. Whisking continuously, bring it to a boil, then simmer until thickened.

Pour jello into water rinsed shot glasses. Cool them in the fridge at least 4-5 hours before serving.

For serving: For paint, use beet juice one side of the plate to another. Put celeriac puree on the corner of the plate, place fish top on it. Add steamed root vegetables, pickled onions, blood orange segment, microgreens and eatable flower petals on other side of the plate. Finish placing citrus jello on another corner.

Bon appetite !!



                                                                            SALMON-VEGETABLE TART
                                                                            Makes 6 Big Slices
                                                                            440 Calories Per Slice

Amazing flavor combinations make this tart irresistible at any time with fresh Sockeye salmon chunks, earthy mushrooms and spinach. I always like to use variety of flour mixture in my baking, so I mixed nutritious quinoa flour with super-healthy sprouted spelt flour and all purpose flour to make this nutty, earthy and tasty tart shell. DELICIOUS !! This savory fish tart can be great starter or side dish for a wonderful dinner.

Spelt is another nutritious-ancient grain with a rich nutty flavor. Eating whole grains such as spelt, because of their high fiber content, can help to reduce atherosclerosis, ischemic stroke, diabetes, insulin resistance and obesity. They are also great source of water soluble, fat soluble and insoluble antioxidants. Spelt is generally available in its whole grain and flour forms.

Ingredients For Tart Shell:

1 cup organic quinoa flour
1 cup organic sprouted spelt flour
1 cup organic unbleached all purpose flour
5 tablespoons organic unsalted butter, cold and sliced
1 tablespoon organic unsalted butter, soften at room temperature for spreading
13-14 tablespoons very cold icy water
3/4 teaspoon salt
1 organic egg yolk for brushing edges

In a food processor, mix flour and salt with a couple pulse. Add cold butter slices, pulse until becomes pea size or turn into coarse flour. Slowly add cold water while motor is running. Don’t over-mix the dough, mix just until dough forms in roughly ball shape.

Transfer dough onto well floured surface and make a disk shape by squeezing with your hands. Cover dough with plastic wrap and chill in the fridge for 20 minutes.

Preheat oven to 400 F degrees.

Place dough onto lightly floured surface. Roll out with a pastry pin around 14’ by 11” rectangular shape. Spread soften butter slice evenly on surface and fold dough like an envelope. Roll out dough again about the same size before. Cut 2” strips from short and log sides, and lay the strips on top of the sides again for reducing tart size 12” by 9” rectangle shape. With a fork, poke several holes in the middle section of the tart. Brush tart with 1 egg yolk evenly. Bake shell for 15 minutes or until lightly golden on edges.

Fill tart with mushroom-spinach mixture and then finish with salmon chunks on top. Drizzle couple tablespoons of white Béchamel sauce over the top evenly. Bake tart for another 15-20 minutes or until salmon starts to flake.

Filling Ingredients:

8 ounces wild caught Sockeye salmon fillet, de-skinned, cut into 1/4 inch chunks, season with salt and freshly ground pepper
2 small organic shallots, sliced thinly
2 small organic portabella mushrooms, brushed, sliced thinly
7-8 organic Shitake mushrooms, brushed, sliced thinly
6-7 organic crimini mushrooms, brushed, sliced thinly
2 ounces organic spinach, washed well, chopped
1 teaspoon grapeseed oil
Salt and freshly ground black pepper to taste

In a large skillet, pour grapeseed oil and add shallots. Cook onion until translucent. Add mushrooms. Cook together for 5 minutes, and then add spinach slices. Cook until spinach starts to wilt. Do not over cook the mixture. Season with salt and pepper.

Béchamel Sauce Ingredients:

1 tablespoon organic unsalted butter
3 tablespoons organic unbleached all purpose flour
1 cup organic soy milk or any kind milk, boiling hot
Sea salt and freshly ground pepper to taste

On over medium high heat, melt butter. Add flour all at once while stirring vigorously until mixture turns golden sandy color. Add hot milk into flour mixture while stirring constantly. When the mixture becomes smooth and combined then remove from heat. Season with salt and pepper. You can strain the mixture if it has lumps.

Bon appetite !!



                                                  CREAMY FISH SOUP
                                                                                    Makes 6 Servings
                                                                                    231 Calories Per Serving

Fish soup does not mean just bisque for me; nutritious soup must contain lots of vegetables and other sea foods besides quality fish protein. If you use the whole fish for the recipe, don’t throw away the bones, they can provide texture and superb flavor into the soup. Silky, smooth and delicious; especially along with crusty bread slices like sourdough. Soup flavors mature during the time and soup can taste even better on next day. Delightful !!

Ingredients:

8 ounces halibut fillet, skinned and diced
Small swordfish steak, about 8 ounces
1 pound mussels, brushed well, beards removed
1 organic celery stalk with green, sliced
1 small organic zucchini, diced
1 medium organic sweet potato, diced
1 medium organic carrot, peeled, diced
1 organic tomato, diced
1 large organic leek, sliced
1 organic yellow onion, chopped
2 organic garlic cloves, minced
3 organic bay leaves and 1 bunch of fresh organic herbs, tied like bouquets
Generous pinch of saffron
1 tablespoon red pepper paste or tomato paste
Pinch of cayenne pepper for garnish
4-5 cups home-made veggie or fish stock
1 cup white wine
Sea salt and freshly ground black pepper

In a cast iron pot, place onion, celery, carrot, sweet potato, zucchini, leek, garlic, tomato paste, and tomato. Add white wine and herb bouquets and cook for 2 minutes. Add fish stock, season with salt and pepper. Bring it to a boil, and then simmer on over medium low heat until vegetables start to soften but not all way cooked. Add fish pieces and cook together for 20 more minutes. Remove herb bouquets, let soup cool for a while.

In a blender, puree soup in batches until silky and smooth. If you don’t have a commercial quality blender, you may need to use fine mesh sieve, force the soup through by pressing with a back of spoon to get as much liquid as possible.

In a large pan, on over medium-high heat, pour 1 teaspoon olive oil and add mussels. With a close lid let the mussels steam 5-8 minutes until all of them open. Throw out any mussels that did not open.

Serve fish soup with mussels and crusty bread slices.

Bon appetite !!



                                              FISH TACO WITH DAIKON COLESLAW
                                                                            Makes 6 Tacos
                                                                            246 Calories Per Taco

I used two different fish fillets for variety, Hoisin-honey glazed salmon and simply grilled halibut fillet which give Asian flavors and texture along with daikon-red cabbage slaw into tacos. Juicy, slightly sweet and very light, healthy lunch for weekends!!

Daikon radish (giant-white Japanese radish) has mild-fresh flavor and great for using / pickling in many Asian inspire recipes. Daikon skin is very rich source for enzymes so don’t peel outer layer for preparation.

LOOK AT THE CALORIES !!

Ingredients:

8 ounce wild caught salmon fillet, rinsed and pat dried
8 ounce wild caught halibut fillet, rinsed and pat dried
1 1/2 tablespoons organic Hoisin sauce
3 teaspoons organic soy sauce
2 teaspoons honey
1 tablespoon organic lemon juice
1 organic garlic clove, minced
1/2 teaspoon organic brown rice vinegar

In a small mixing bowl, mix Hoisin sauce, soy sauce, rice vinegar, lemon juice, honey and garlic together until combine. Coat the salmon fillet in the sauce and keep in the fridge for 30 minutes.

Place salmon fillet skin side down on the baking dish and brush with more sauce all over. Turn your oven broiler on and broil fillet for 10-15 minutes or until fish became flaky. Cut or shred lengthwise about 1/2 inch thick pieces.

Brush halibut fillet with 1 teaspoon olive oil and season with salt and freshly ground black pepper. Grill halibut fillet until became flaky and cooked through inside. Cut or shred lengthwise about 1/2 inch thick pieces.

Daikon-Purple Cabbage Coleslaw:

2 cups julienned organic daikon radish
2 cups organic purple cabbage, sliced thinly
1 small organic carrot, julienned
1 organic red bell pepper, julienned
1 jalapenos pepper, julienned
1/2 organic red onion, thinly sliced
1 tablespoon organic golden sesame seed, toasted
1/2 tablespoon organic black sesame seed
1 teaspoon organic flax seed
1/2 organic lemon, juiced
1 teaspoon organic brown rice vinegar
1 teaspoon honey
Drop of organic sesame oil
Salt and freshly ground black pepper to taste

In a small mixing bowl, whisk lemon juice, honey, rice vinegar and drop of sesame oil together until combine.

In a large mixing bowl, mix all the shredded and julienned vegetables together. Drizzle vinaigrette over them, mix until combine thoroughly. Season with salt and pepper. Chill coleslaw in the fridge for 30 minutes. Drain excess liquid before serving.

For Serving:

8 small organic sprouted grain tortillas
1 cup sprouted sunflower greens
1 cup mix microgreen, such as arugula, clover, broccoli..
2 organic breakfast radishes, sliced thinly
Organic lime and lemon slices for garnish

On lightly heated tortillas, put daikon slaw, shredded fish flakes, radish slices and greens. Garnish with lemon slices.

Bon appetite !!




                                POACHED SALMON WITH FIDDLEHEADS, ASPARAGUS AND MASHED PURPLE POTATOES
                                Makes 2 Servings
                                741 Calories Per Serving

This easy to make salmon recipe will be your favorite one for sure, especially if you have kids. Because poaching simply mild the fish taste, it’s hard to say you are eating fish, without fishy smell or strong flavor. I enriched the dish with spring delicacies; asparagus, fiddleheads, carrot, sprouted greens and chive blossoms. DELICIOUS and nutritious meal in 10 minutes !!

Fiddleheads-usually from ostrich fern- are young and tightly furled new growth of fern plant. It contains several minerals and vitamins ( especially antioxidant vitamin A and C ), as well as omega-3 and omega-6 fatty acids, and tastes like asparagus or green beans.

Ingredients:

2-8 ounces wild caught Sockeye salmon fillets, skinned and bones cleaned, rinsed and pat dried
3/4 cup white or rose wine
1/2 cup water
Salt and freshly ground pepper to season
2-3 springs of fresh organic dill
5-6 organic chives, sliced thinly
3/4 cup organic fiddleheads, washed well, stems trimmed
6-7 stems organic asparagus, thick stems trimmed and shaved, sliced about 1/2 inch long
1/2 cup fresh green peas, boiled in water for 5 minutes, drained
1 medium organic carrot, peeled, shaved with veggie peeler
Chive blossom and eatable flower petals for garnish
Organic sprouted greens such as sunflower seed, pea shoots for garnish

Sprinkle the salmon fillets with salt and freshly ground pepper. In a large pan, add wine, water, dill, chives, carrot shaves, fiddleheads and asparagus. Sautee vegetables for couple minutes, then add salmon fillets and cover with lid. Cook for 8-10 minutes, depending on the thickness of the fillets. Add boiled peas in the pan.

Serve with mashed purple potatoes and chive blossoms.

Enjoy !!



                            SALMON CARPACCIO WITH HERB-CITRUS WHIPPED LABNEH-CUCUMBER GEL AND AVOCADO
                            Makes 2 Servings
                            465 Calories Per Serving

I wish I could say, this no-cook impressive appetizer is easy to prepare, but unbelievable taste is rewarding and definitely worth to work ! Carpaccio is refer to thinly sliced, marinated raw meat or fish, served as a starter. In this recipe I wanted to do deconstructed the flavor and taste of dish, that are nicely complemented each other; poured cucumber gel as a bed for the rest of the dish, finished with salmon slices, avocado, citrus whipped labneh and radishes. I served with nut - dry fruit crackers. DELICIOUS !!

Because Carpaccio is served raw, fish must be super fresh and wild caught.

Ingredients For Labneh:

4 tablespoons labneh
2 tablespoons mascarpone cheese
2 tablespoons finely chopped mix organic herb, such as thyme, Greek basil, oregano, rosemary..
1 organic lime, juiced
1 organic lemon, zested
1 teaspoon good quality honey
Freshly ground pepper to taste

Whip all the ingredients together. You may add more lime juice if needed for desire consistency.

Salmon Carpaccio Ingredients:

6 ounces wild caught Copper River Sockeye salmon fillet, rinsed and pat dried, skin and bones removed, sliced bias thinly
2 tablespoons extra virgin olive oil
1 organic lemon, zested and juiced
1 organic fresh garlic, chopped finely
1 tablespoon finely chopped organic herbs, such as thyme, dill, Greek basil, chives, rosemary..
1 teaspoon sea salt
Freshly ground pepper to taste
1 teaspoon honey

In a large plate, place salmon slices, pour marinate over them. Cover with plastic wrap and press down with heavy cans over the top. Refrigerate and marinate salmon for 1 hour.

Cucumber Gel Ingredients:

1 large organic cucumber, peeled and juiced
3/4 tablespoon organic corn starch
1/2 tablespoon organic sugar

In a saucepan, mix all the ingredients together. Whisking continuously, bring it to a boil, then reduce heat and simmer until thicken.

Pour gel onto serving plates and refrigerate overnight.

For serving; over the cucumber gel, place marinated salmon slices, garnish with thyme flowers and herbs. Place whipped labneh on the side along with avocado balls and radish slices. Drizzle 1 teaspoon herb marinated olive oil over the top. Serve with your favorite crackers.

Bon appetite !!



                                 OVEN ROASTED WHOLE SEA BASS WITH SUNCHOKES AND GRAPES
                                                    
   Makes 2 Servings
                                                       634 Calories Per Serving

It’s a super quick and delicious meal for weekends.. Fresh whole sea bass placed top on thinly slice sunchokes and garlic scapes, then filled with kalamata olives, cherry tomatoes and grapes around; roasted only 30 to 40 minutes until skins are crispy. Delightful, filling and nutritious meal for whole family..

Ingredients:

2 small (1 1/2 lb. ) wild caught Mediteranian sea bass, gill and scales cleaned, rinsed under cold water and patted dry
5 large organic sunchokes, peeled, sliced bias
5 stems fresh organic garlic scapes
1 cup organic red grapes
10 kalamata olives, pitted
12-15 organic big cherry tomatoes, cut in half
1 organic lemon, sliced
2 tablespoons olive oil, separated plus 1 teaspoon
1 cup rose wine
Sea salt and freshly ground pepper to taste
Handful fresh organic herb mixture, such as dill, cilantro, rosemary, thyme and oregano

Preheat oven to 400 F degrees.

Rub 1 tablespoon olive oil evenly on both sides of fishes and their cavities. Season with salt and pepper. Place couple slice of lemon and fresh herb springs into their cavities.

In a large mixing bowl, toss 1 tablespoon olive oil with sunchokes, tomatoes and garlic scrapes. Sprinkle fresh herb leaves and season with salt and pepper.

On preheated cast iron pan, pour 1 teaspoon olive oil and spread evenly. Lay sunchokes at the bottom of the pan, place garlic scapes and fishes on top. Fill spoonful tomato-kalamata olive mixture around. Save some tomato-olive for next step. Pour wine on top, and cover pan with aluminum foil tightly. Roast fishes for 30 minutes. Then remove foil, add rest of the tomato mixture and grapes. Roast 10 more minutes.

Serve with lemon slices and fresh herb bouquets.

Bon appetite !!



                                BAKED FRESH SALMON WITH HOME-MADE BEET-SPELT PASTA IN CITRUS-CARROT SAUCE
                                Makes 2 Servings
                                733 Calories Per Serving

Super delicious and healthy another fine dining recipe that is made with home made spelt-beet infused pasta served with fiddlehead, snap peas and herb butter flavored baked fresh salmon in flavorful citrus-carrot-wine sauce. I can assure you, layers of flavors will dance in your mouth in a great harmony. Irresistible meal will nourish your soul and body with satisfaction. Choose wild caught freshest available salmon fillets, and buy some fish heads and bones for making fish stock at home. Lots of work will pay of at the table.. DELICIOUS !!

Ingredients For Beet Pasta:

2 1/2 cups organic sprouted spelt flour
1 medium organic red beet, roasted and sliced
2 medium organic eggs
1 tablespoon olive oil
1/4 teaspoon salt

In a food processor, mix beet, eggs, salt and olive oil until blend completely. Add flour and pulse until dough forms.

Transfer dough onto well floured surface, knead for 5 minutes. Cover dough with plastic wrap, and let it rest for 15 minutes.

Take dough onto lightly floured surface and divide into 4 equal pieces. While working one piece, cover the others with plastic wrap. Using rolling pin, roll out each piece into thin layer. Cut pasta sheets in desire shapes. Place cut pasta in single layer on well floured, parchment paper lined baking sheet. Let them dry for 30 minutes.

Cook pasta into salty boiling water for 5-6 minutes or until tender. Drain.

Baked Salmon Ingredients:

2-7 ounces wild caught Sockeye salmon fillets, bones cleaned
1 teaspoon olive oil
Handful fresh organic herb mixture, such as dill, fennel greens, rosemary and thyme
Sea salt and freshly ground pepper to taste

Preheat oven to 225 F degrees.

Brush olive oil on both sides of salmon filets, season with sea salt and pepper.

In a lightly oiled baking dish, cover bottom with herb springs and place salmon fillets on top. Bake salmon for 30 to 40 minutes or until became flaky.

Citrus-Carrot Sauce:

1 organic fresh garlic, sliced thinly
1 organic fresh onion, sliced
2 organic small carrots, sliced
1 organic lemon, zest
1/2 organic lemon, juiced
3 tablespoons white wine
1 tablespoon fish sauce
1 tablespoon mirin
1 1/2 cups home made fish stock
2 springs organic fennel green
3 organic dill flowers

Saute garlic, onion and carrots for 3-5 minutes. Add wine, mirin, lemon juice, zest and herb flowers. Add fish stock and reduce mixture for 3-5 more minutes. 

In a blender, puree mixture until smooth, than drain in a fine mesh sieve.

Herb Butter Ingredients:

1 organic garlic clove, minced
1 spring organic thyme, chopped
1 spring organic rosemary, chopped
1 spring organic dill, chopped
1 spring organic tarragon, chopped
2 tablespoon organic unsalted butter, soft at room temperature

In a small bowl, mix everything together until blend. Give desire shape and keep in the fridge.

Vegetable Ingredients:

Handful fiddlehead
1 cup organic snap peas, cut in bias
1 teaspoon herb butter 

In a boiling salty water, boil fiddlehead and snap peas for 1-2 minutes. Blanch into icy cold water.

In a sauté pan, sautee vegetables with herb butter until they are warm enough to serve.

For serving, place pasta at bottom and salmon fillet on top. Place teaspoon herb butter on salmon surface. Put vegetables around and finish with citrus sauce.

Bon appetite !! 



                                            PAN SEARED HALIBUT WITH FRENCH LENTIL AND ROOT VEGETABLES PUREE
                                            Makes 2 Servings
                                            539 Calories Per Serving

This five star dining meal is especially arranged for perfectly balanced diet and deliciously serves your daily need legume, variety vegetables, green and easy digestible-quality protein. Mashed celeriac, boiled French lentils, sautéed radishes, and delightfully cooked halibut fillets are served over on carrot - beet puree and baby greens. Lots of satisfying flavors and DELICIOUS on the eye and mouth !!

Ingredients:

2-6 ounces wild caught halibut fillets
1/2 cup dry organic French lentils, washed and boiled in water until soften, drained
2 small organic celeriac, peeled, diced, cooked in boiling water until soften
1/4 cup organic soy milk or any kind milk
2 tablespoons plus 1 teaspoon freshly squeezed organic lemon juice
2 medium organic carrots, peeled, sliced and cooked in boiling water until soften
2 small organic red beets, both ends are trimmed, covered with aluminum foil tightly and roasted in 400 F degrees oven until soften, about 50 minutes, peeled
2 small organic golden beets, both ends are trimmed, covered with aluminum foil tightly and roasted in 400 F degrees oven until soften, about 50 minutes, peeled
6 organic breakfast radishes
Handful organic baby kale and mix variety microgreen
3 teaspoons olive oil
Sea salt and freshly ground pepper to taste

In a medium bowl, add boiled celeriac with lemon juice and milk. Mash them together, season with salt and pepper. Set aside. 

In a food processor, add boiled carrots, 1 tablespoon lemon juice and enough water to puree them. Season with salt and pepper. Set aside. 

In a food processor, add red beet slices, 1 tablespoon lemon juice and enough water to puree them. Set aside. 

Use melon spoon, make balls from roasted golden beets. 

Season cooked lentil with salt and pepper. 

In a small pan, pour 1 teaspoon olive oil, saute radishes until slightly cooked and blister formed on their skin, about 5 minutes. 

Rinse halibut fillets and pat dry. Season with sea salt and freshly ground pepper. In a large pan, pour 2 teaspoons olive oil, and cook fish until flaky, about 3 to 4 minutes each sides. 

For serving, place mashed celeriac first, then French lentil and fish on top. Spread carrot and red beet puree on sides. Finish with golden beet balls, sauté radishes and fresh radish slices. Garnish with baby kale and microgreens. 

Bon appetite !!



                                                                              HOLIDAY APPETIZERS 
                                                                              Makes 6 Appetizers From Each
                                                                              Pan Seared Tuna-Artichoke,Olive Tapenade 127 Calories Per Appetizer
                                                                              Roasted Beet and Goat Cheese 112 calories Per Appetizer

Celebrate the season with these elegant, delicious, and mouth watering appetizers !! These impressive appetizers make entertaining so easy but satisfying.. I prepared half of the appetizers with artichoke heart-olive tapenade spread pan seared tuna slices, and the other half with roasted beets, grapefruit segments and goat cheese-herb mixture. They served interesting, delicious combinations of flavors and fresh feelings into your mouth with in style. I can not think better way to start holiday party. You can make artichoke heart-olive tapenade and goat cheese-herb mixture ahead and assemble slices just before the party starts. So DELICIOUS !!

Artichoke-Olive Tapenade:

1 cup kalamata olives, pitted
1 cup organic artichoke hearts
2 tablespoons pine nut
1 tablespoon organic walnut
2 organic roasted red pepper
1 organic garlic clove
Big handful organic fresh basil
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon red pepper flakes
Freshly ground black pepper to taste
 

In a food processor, mix everything until combined.

Pan Seared Tuna Appetizer:  

Half of the artichoke-olive tapenade
4 ounces sashimi grade wild caught tuna steak
2 teaspoons freshly ground black pepper
6-7 organic cherry tomatoes, cut in half
6 organic quail eggs, softly boiled and sliced
3 slices homemade whole grain sourdough bread or any kind sourdough bread
1 teaspoon olive oil
Big handful mix variety microgreen

Rinse the tuna steak under cold running water, pat dry, coat edges and surfaces with freshly ground pepper evenly.  

In a small pan, pour olive oil, sear tuna steak just enough to cook outside, about 1.5 to 2 minutes for each side. Let it rest for couple of minutes, than slice thinly. 

In a broiler, lightly toast the bread slices, and spread artichoke-olive tapenade generously, place tuna slices and tomatoes. Finish with microgreen and quail eggs on top.

Goat cheese-Herb Mixture:

6 ounces log plain goat cheese
4-5 springs organic fresh thyme
Big handful organic fresh basil
1 organic lemon, juiced and zest
2 tablespoons organic soy milk or any kind milk
2 tablespoons plain yogurt 

In a medium bowl, mix all the ingredients together until blend completely. 

Roasted Beet and Goat Cheese Appetizer :  

2 small organic golden beet, brushed well, both ends are trimmed
1 small organic red beet, brushed well, both ends are trimmed
3 large slices homemade whole grain sourdough bread
Half of the goat cheese-herb mixture
1 tablespoon organic hazelnut, roasted, skin peeled by rubbing against the kitchen cloth, and chopped
6 organic grapefruit segments
Big handful mix variety microgreen
Handful organic fresh Thai basil

Preheat oven to 400 F degrees. Wrap beets with aluminum foil tightly and roast for 50 minutes. When they are cool enough to touch, peel skins and slice thinly. 

In a broiler, lightly toast bread slices. Spread goat cheese-herb mixture on toasted bread generously. Sprinkle chopped hazelnut. Place grapefruit segment and roasted beet slices, Thai basil leaves and microgreens over the top.  

Bon appetite !!



                                                    SWEET AND SOUR SHRIMP WITH ROOT VEGETABLES COLESLAW
                                                    Makes 4 Servings
                                                    344 Calories Per Serving

This refreshing salad is loaded with raw root vegetables and fruits- red beet, celeriac, radish, carrot, pear, apple and grapefruit- which bring the freshness, hazelnut provides the crunchiness and final touch; sautéed sweet and sour shrimp complete the flavors harmony deliciously. This salad is so easy to make-can be served under 20 minutes- and you won’t believe how good it tastes, plus brings lots of nutrition to your table.

Ingredients:

20 wild caught shrimp, de-veined and de-shelled
1 cup organic apple cider vinegar
1 tablespoon arrowroot
1 tablespoon apricot jam
1-2 Adobo chilies with their sauce, chopped
1 teaspoon grapeseed oil
1 organic red beet, peeled and matchstick sliced in mandoline
1 organic small celeriac, peeled and matchstick sliced in mandoline
2 organic watermelon radishes, peeled and matchstick sliced in mandoline
1 organic Asian pear, matchstick sliced
1 organic apple, matchstick sliced
1 medium organic carrot, peeled and matchstick sliced in mandoline
Handful organic hazelnut, roasted lightly, skin peeled off, chopped roughly
1 organic grapefruit, peeled and de-segmented
Handful organic fresh basil leaves and flowers
1 1/2 organic lemons, juiced
1 organic garlic clove, minced
2 teaspoons honey
2 teaspoons olive oil
1 teaspoon red wine vinegar
Pinch of paprika
Sea salt and freshly ground pepper

In a sauté pan, pour 1 teaspoon grapeseed oil, when oil is ready to cook, sauté shrimps about 2 minutes each sides. Add Adobo chilies, apple cider vinegar, apricot jam and arrow root. Cook together until shrimps are coated and sauce is thickened. 

In a small bowl, whisk olive oil, vinegar, lemon juice, honey, paprika, garlic, salt and pepper until combined.

I
n a large bowl, mix beet, celeriac, radish, pear, apple, carrot and hazelnut. Add grapefruit segments. Pour vinegarette over the top, and gently mix until coated.

Place coleslaw first on the serving plate, then top with shrimps and fresh basil leaves around. 

Bon appetite !! 



                                                                ASIAN GLAZED BROILED SALMON WITH BLACK RICE
                                                                Makes 6 Servings
                                                                647 Calories Per Serving

This wholesome salmon dish is a real deal, one bowl can deliciously serve healthy omega 3 acids and quality protein (salmon, black rice and black lentil), healthy fatty acids (avocado) and lots of vitamin C ( radish greens and microgreens ). Hoisin glazed broiled salmon fillets are served with long grain black rice and black beluga lentils on bed of radish greens, and flavor was enriched with avocado slices, roasted radishes and lots of other greens; plus delightful tahini-Hoisin dressing over the top of them. No words can describe this taste combination, so delicious !!

Ingredients For Salmon:

4-6 ounces wild caught salmon fillets
4 tablespoons organic Hoisin sauce
2 teaspoons organic sugar
Freshly ground black pepper
2 teaspoons olive oil
 

Sprinkle on both sides of the salmon with good amount of freshly ground pepper. Cover / brush each fillet with 1 tablespoon Hoisin sauce. 

Heat the oven safe sauté pan with olive oil. Cook salmon fillets for about 3 minutes, then flip and cook 3  more minutes on other sides. Cooking time depends on thickness of your fillets but undercook salmon is always better than overcook ones. Sprinkle sugar evenly on their top.

Preheat the oven broiler at 450 F degrees. Transfer sauté pan into the oven and let salmon broil about 5 minutes or starts to caramelized on top.  

Dressing: 

1 tablespoon organic sesame oil
2 tablespoons organic fresh ginger, grated
4 tablespoons organic tahini
3 tablespoons honey
1 organic lemon, zest and juiced
2 tablespoons organic Hoisin sauce
1 tablespoon organic soy sauce
 

In a medium bowl, mix all the ingredients until combined. Set aside. 

Black Rice-Black Lentil: 

1 cup organic long grain black rice
1 cup organic black beluga lentil, washed well, boiled in water until tender, and drained
2 organic avocado, sliced thinly
12 organic radishes, lightly roasted in a pan
1 tablespoon organic golden sesame seed, roasted lightly
Radish greens, microgreens and fresh herbs 

In a medium saucepan, fill with 1 1/2 cups water and teaspoon salt. Add black rice and bring it to a boil, then cover with lid on medium low heat, cook rice until water absorbed completely. Let rice rest with kitchen towel covered lid for 10 minutes before stirring. 

Mix rice with cooked black lentil, season with salt and freshly ground pepper. Set aside. 

For serving, cover plates with radish greens, place black rice mixture on one side, broiled salmon on another. Add avocado slices and radishes around. Garnish with fresh herbs and their flowers. Sprinkle sesame seeds over the top. Drizzle Hoisin dressing over the rice.

Bon appetite !!



                                                                       LOBSTER VOL AU VENT WITH PARSNIP PUREE
                                                                       Makes 6 Servings
                                                                       509 Calories Per Serving

For me there are few seafood dishes as luxuriant as lobster vol au vent, but I hate to use store bought puff pastry, because of their butter (?? ) content and weird taste- waxy coat in my mouth.. Making your own puff pastry actually easier than you thought and not time consuming, if you are obsess eating healthy like me.. Plus I reduced butter amount drastically without compromising taste and flaky texture. Result was amazing; super flaky home made puff pastry filled with coconut creamy lobster, and sit top on silky parsnip puree and sautéed mix variety mushrooms.. Lots of delicate flavors combination, delightful texture and delicious meal for any special occasion..

Ingredients For Lobster:

3/4 home made puff pastry, chilled
2 small wild caught lobster tails
1 large organic shallot, minced
2 tablespoons organic elderberry
2 tablespoons organic juniper berry
2 organic bay leaves
1 teaspoon mix variety peppercorn
1/2 cup white wine
1/2 cup organic coconut cream, cold separated from coconut milk
1 teaspoon olive oil
Sea salt and freshly ground pepper to taste

In a large stock pot, fill with water, add elderberry, juniper berry, bay leaves, sea salt and peppercorn. Bring it to a boil, add lobster tails for a minute or two. Remove lobster tails and cut their shell to remove the meat. Save the cooking water for soup or stew. Cut the meat for bite size pieces. Set aside. 

In a medium sauté pan, add olive oil and shallots. Sautee shallots until translucent. Add lobster meat and wine, let it simmer for couple minutes. Add coconut cream, stir until cream is thickened. Season with salt and freshly ground pepper. Set aside.

Parsnip Puree Ingredients: 

3 large organic parsnip, peeled and diced, boiled in water until tender, drained
1/2 cup organic soy milk or any kind of milk
1/2 organic lemon, juiced
Sea salt and freshly ground pepper 

In a food processor, place cooked parsnip, milk and lemon juice. Pulse until creamy and smooth. Season it with salt and pepper. Set aside. 

Sautee Mushroom Ingredients: 

1 cup organic Shitake mushroom, brush under cold running water, sliced thinly
1 cup organic baby portabella mushroom, brush under cold running water, sliced thinly
1 cup organic white mushroom, brush under cold running water, sliced thinly
1 teaspoon olive oil
3-4 springs organic fresh thyme
2 tablespoons organic fresh rosemary
Sea salt and freshly ground pepper to taste

In a large sauté pan, pour olive oil, add mushrooms, season with salt and pepper. Sautee them until tender. Add fresh thyme and rosemary. Set aside.

Puff Pastry Ingredients:

3 3/4 cups organic unbleached all purpose flour plus more for dusting the surface
1 teaspoon salt
1 1/4 cups water, icy cold
10 tablespoons organic unsalted butter, very cold

In a food processor, add flour and salt, mix until combined. Add icy cold water, pulse until the dough forms. Dough will be very soft and moist. Cover dough with well floured plastic wrap and refrigerate for 5 minutes. 

Place butter between 2 sheets of plastic wrap and roll it with a rolling pin until flatten. Keep butter in the fridge until you need it. 

Unwrap dough and transfer onto well floured surface, using rolling pin, and roll out dough into 10 inches square. Place cold flatten butter in the center of the dough and fold one of the longer edge over the butter, and cover with other edge until enclosed the butter completely. Cover dough with well floured plastic wrap and chill in the fridge for 30 minutes. Keeping dough cold all the times is crucial point for making great puff pastry. 

Take dough onto well floured surface; gently roll out with rolling pin about 24 inches rectangle while keeping the butter inside of the dough. Fold dough like a business letter, up from the bottom and down from the top in thirds. Cover dough with well floured plastic wrap and chill for 30 minutes.

Repeat rolling and folding process until you have 6 folds. Chill dough at least 30 minutes between each rolling and folding process.

Preheat oven to 400 F degrees. 

Before rolling the dough make sure it’s chilled well at least 1 hour. Take dough onto well floured surface, and roll out about 1/4 inch thick rectangular. Using 3 inches round cutter, cut rounds. Make clean, sharp cuts and try not to twist your cutter. Half of the rounds will be the bases. Other halves, use smaller cutter and take the center out, make ring shape sides. These rings will be the sides of the vol-au-vent, while the solid rounds will be the base. Pierce the solid bases with a fork, place two rings directly on top of them, and lightly press to secure. Brush rings and base with egg wash. Cover baking sheet with another sheet of parchment paper on top, bake for 10 to 15 minutes. If their centers have risen up unevenly, you can gently press them down. Reduce oven temperature to 350 F degrees, and take the parchment cover out, bake 15 more minutes. 

For serving, on a big plate, place couple spoonful parsnip purees first, then add puff pastry rounds on top. Fill puff pastry center with lobster coconut mixture until full. Add sauté mushrooms around the pastry shell. Sprinkle more fresh thyme and mini basil leaves. You may stick couple sweet potato chips around the lobster filling.

Bon appetite !!



                                                                                        SALMON WELLINGTON
                                                                                        Makes 4 Servings
                                                                                        612 Calories Per Serving

What an exciting and  luxurious entry dish especially if is made with homemade puff pastry. Thick cut salmon fillets topped with sautéed mix variety mushrooms and spinach then wrapped with soft, velvety homemade puff pastry to creating elegant and unbelievable tasty salmon dinner. When I’m making puff pastry ( of course my version is made with less butter but still kept delicious and flaky texture ), I always save some for salmon Wellington. You can not go wrong with this recipe for sure.. Words will not be enough to describe huge flavor harmony in your mouth..

Ingredients:

4 –3/4 inch thick 6 ounces King salmon fillets, skin and bones are removed, rinsed, pat dried and seasoned with salt and pepper
2 cups organic spinach or chard, soften in the boiling water for a minute, drained and squeezed the excess water
1 organic egg yolk, for brushing
2 sheet homemade puff pastry (1/2 of the dough )
1/4 cup organic shallots, finely chopped
2 cups organic mix variety mushroom, finely chopped
Handful organic fresh herb, such as thyme, rosemary..
1 clove organic garlic
1 teaspoon grapeseed oil
Sea salt and freshly ground pepper

Heat the oil in a frying pan over high heat. Sauté the shallots until soft. Add the garlic and sauté until fragrant. Stir the mushrooms and fresh herbs into the pan and let cook down (about 15 minutes). Remove from heat. Season with salt and pepper to taste. Set aside.

Preheat oven to 400 F degrees. 

Roll out puff pastry onto lightly floured surface to about 12- inch square. Cut each in half, forming 4 rectangles. Place salmon fillets in center of each rectangle, place spinach and mushroom mixture on top of them. Fold pastry edges over the fillets, gently press with your fingers and secure the openings. Place pastries-seam side down- onto parchment paper lined baking sheet. Decorate top with some small cut puff pastry scraps (you can use small cookie cutter to create leaves, flowers, stars etc..) Brush with egg yolk evenly. Bake Wellingtons for 20 minutes or until dough is golden brown. Let them rest for 10 minutes before serving. 

Homemade Puff Pastry Ingredients: 

3 3/4 cups organic unbleached all purpose flour plus more for dusting the surface
1 teaspoon salt
1 1/4 cups water, icy cold
10 tablespoons organic unsalted butter, very cold
 

In a food processor, add flour and salt, mix until combined. Add icy cold water, pulse until the dough forms. Dough will be very soft and moist. Cover dough with well floured plastic wrap and refrigerate for 5 minutes. 

Place butter between 2 sheets of plastic wrap and roll it with a rolling pin until flatten. Keep butter in the fridge until you need it. 

Un-wrap dough and transfer onto well floured surface, using rolling pin, and roll out dough into 10 inches square. Place cold flatten butter in the center of the dough and fold one of the longer edge over the butter, and cover with other edge until enclosed the butter completely. Cover dough with well floured plastic wrap and chill in the fridge for 30 minutes. Keeping dough cold all the times is crucial point for making great puff pastry. 

Take dough onto well floured surface; gently roll out with rolling pin about 24 inches rectangle while keeping the butter inside of the dough. Fold dough like a business letter, up from the bottom and down from the top in thirds. Cover dough with well floured plastic wrap and chill for 30 minutes.

Repeat rolling and folding process until you have 6 folds. Chill dough at least 30 minutes between each rolling and folding process.

Dough must be chilled in the fridge at least 1 hour before starting to rolling for Wellington.

Bon appetite !! 



                                        SALMON CONFIT WITH HONEY-MUSTARD NEW POTATOES, ASPARAGUS AND GREEN
                                        Makes 4 Servings
                                        
Confit salmon is the restaurant way of keeping salmon fillets super moist and soft; basicly means, cooking salmon fillet slowly in oil bath without losing the moisture. When during slow cooking, slightly warm but definitely not boiling oil provides bed for delicately flavored dish. I served this elegant dish with roasted asparagus, homemade honey mustard flavored new potatoes and my favorite greens-purslane and fresh herbs. Just delightful, full of flavorful meal..

Ingredients:

4- 6 ounces wild caught King Salmon fillets, skin and bones cleaned, rinsed, pat dried, season with 1 teaspoon olive oil, lemon juice+ zest, fresh thyme, dill, pineapple sage, salt and freshly ground pepper, marinate in the fridge for 1 hour
4 cups olive oil
1 teaspoon pink peppercorn, crushed
Handful fresh organic herb for fish, such as dill, thyme, lemon verbena and mustard flowers
6 small organic red potatoes, brushed under cold running water, cut in half
6 small organic new potatoes, brushed under cold running water, cut in half
3 tablespoons homemade honey-mustard sauce (recipe follows)
1 small organic cucumber, sliced with a veggie peeler, marinade with 1 tablespoon white wine vinegar, 1 teaspoon honey,
1 teaspoon lemon juice, freshly ground pepper and sesame seeds
10 organic asparagus, thick stems are timed and peeled with a veggie peeler
1 teaspoon grapeseed oil
Handful fresh organic herb for potatoes, such as, rosemary, thyme, oregano and summer savory
1 cup organic purslane, florets only
1 cup organic mix greens, baby kale, arugula
1 cup organic mix herbs, such as chocolate mint, rosemary, basil, lemon verbena and oregano
 

In a large saucepan, fill with water, add potatoes, bring it to a boil, then simmer until potatoes are tender. Drain, lightly smash with a fork and transfer in the hot saucepan, add honey mustard sauce and fresh herbs. Mix until coated, cover with a lid, and allow them to soak their sauce. Set aside.

In a sauté pan, pour 1 teaspoon grapeseed oil, sauté asparagus until tender. Set aside. 

Preheat oven to 185 F degrees. 

In a oven safe dish, pour olive oil, add herb and crushed peppercorn. Heat oil mixture in hot oven until temperature reaches the desire level about 10 minutes. 

Rinse marinated salmon fillets and pat dry, place into the warm olive oil mixture. Cook salmon for 15 minutes. Take salmon out of the oil, drain onto double layer paper towel. Let them rest at the room temperature for 10 minutes. 

For serving, place spoonful honey mustard sauce onto plate. Add asparagus and using plate ring, place crushed potatoes and marinated cucumber on top each other. Add greens and salmon fillets. Garnish with green pesto (optional).

Green Pesto:

1 teaspoon organic fresh dill
1 teaspoon organic fresh basil
1 teaspoon organic summer savory
1 teaspoon olive oil
1 teaspoon lemon juice, freshly squeezed
Sea salt and freshly ground pepper
 

In a hand mortar, smash/grind all the ingredients together until silky smooth.

Honey-Mustard Sauce: 

2 tablespoons homemade green mustard
2 teaspoons honey
1 teaspoon olive oil
2 teaspoons organic lemon juice, freshly squeezed
Freshly ground pepper to taste
 

In a small bowl, whisk all the ingredients together until blend. 

Bon appetite !! 



                                                        TUNA NICOISE SANDWICH WITH HOMEMADE CIABATTA ROLLS
                                                        Makes 10 Sandwiches
                                                        393 Calories Per Sandwich

What makes these sandwiches super special and more delicious than others ? Perfectly cooked sashimi grade tuna –literally melt in your mouth-, slightly sweet honey-mustard dressed mashed potatoes, sumac spiced red onions, lightly boiled green beans, lots of fresh herbs and greens, but most importantly freshly baked crusty outside, soft-spongy inside ciabatta rolls.. I can not find the words to explain this combination and flavors; just out of this world, heavenly tasty, filling but satisfying at the same time.. They can be true crowd pleaser for weekend entertaining..

Ciabatta rolls are super easy to make, the only thing you need is a stand mixer, because you can not knead this dough by hands, very wet- sticky dough makes hard to deal with it.

Ciabatta Rolls
Makes 15 Rolls, 217 Calories Per Roll

Biga ( the day before baking ):

3 cups organic all purpose flour ( 350 gram )
1 1/2 cups warm water
1 package active dry yeast

In a large bowl, mix everything together until combined. Transfer dough onto lightly floured surface and knead for 5 minutes or until smooth and elastic. Transfer dough onto lightly oiled bowl, cover with plastic wrap, and let it rise for overnight. 

Ciabatta Dough Ingredients: 

Biga from last night
500 gram organic unbleached all purpose flour
1 package active dry yeast
4 tablespoons warm milk
1 tablespoon olive oil
1 2/3 cup warm water
1 1/2 teaspoons salt

In a standing mixer, mix everything on low speed first until blend, then on high speed ( 5 on Kitchen aid mixer ) for 10 to 12 minutes, until dough is shiny but still sticky. 

Transfer dough into lightly oiled bowl ( use moist hands/spatula or floured hands/spatula for easy transfer ) cover with plastic wrap, and rise for 1 1/2 hours, or until doubled in size. 

Gently transfer dough onto well floured baking sheet without allowing the air escape from inside. Gently stretch corners to shape into rectangle. Sprinkle flour on top evenly, cover  and let it rise second time for 30 minutes. 

Preheat oven to 450 F degrees with pizza stone inside. Place water filled baking dish at the corner of the oven.

Using a pastry scraper, cut small squares from dough. Place squares onto well floured parchment paper lined baking sheet. Slide parchment paper gently onto hot stone. Bake for 12-15 minutes, or until lightly golden on top. 

Honey-Mustard Potatoes: 

6-8 small organic red potatoes, brushed well, quartered with skin, boiled in water filled saucepan until fork tender, drained
2 tablespoons homemade mustard
2 tablespoons good quality honey
1 tablespoon olive oil
2 organic Meyer lemons, juiced
Sea salt and freshly ground pepper to taste 

In a medium bowl, whisk olive oil, lemon juice, mustard and honey until blend. 

In a large mixing bowl, roughly mash potatoes with salt and pepper. Pour honey mixture on top, mix well until coated completely. 

Nicoise Salad Ingredients: 

1/2 lb. organic green beans, both ends trimmed, cooked in boiling water until tender, cut in small pieces
5 small organic red radishes, sliced thinly
1 large organic red onion, cut in half and sliced thinly
1 teaspoon ground sumac
5 organic eggs, softly boiled, quartered
1 large sashimi grade tuna steak, rinsed, pat dried, coated with sea salt and freshly ground pepper
10 homemade ciabatta rolls, cut in half, brushed olive oil on both sides, broiled lightly
1 teaspoon grapeseed oil
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 organic Meyer lemon, juiced
2 cups organic green mixture, such as pineapple sage, basil, mint, sorrel..
Sea salt and freshly ground pepper to taste 

In a colander, place cut onion, sumac and salt, rub mixture with your hands until onion slices soften a bit. Let them sit on the colander.

In a small bowl, whisk olive oil, red wine vinegar, sea salt, pepper and lemon juice until combine. Set aside. 

In a large mixing bowl, place cooked beans and radishes. Pour olive oil mixture on the bowl, mix until coated completely. 

In a medium pan, pour grapeseed oil, sear tuna lightly ( middle part will stay pinkish ) 2 minutes on each sides. Transfer tuna steak onto cutting board, slice thinly.

For sandwiches; place broiled ciabatta rolls onto cutting board. Add green mixture generously, then mashed potatoes, sumac spiced onions, green beans, egg and tuna slices on top.

Bon appetite !!



            BARLEY MALT SYRUP GLAZED SALMON, NO RICE CAULIFLOWER RISOTTO AND APPLE-DRY FRUIT CHUTNEY
           Makes 4 Servings
           747 Calories Per Serving

This flavorful sweet glazed salmon dish can be great alternative to your Thanksgiving dinner. Salmon and apple chutney’s slightly sweet flavors perfectly balanced with cauliflower and sautéed honey mushroom’s earthy taste. Combination is delightful; sweet and sour, earthy and fruity, but over all super healthy.. Cauliflower is a great substitute when cooking risotto, you barely notice it’s not a rice.. It can make very fluffy, light and delicious rice or kind a dish.. One little detail is important when making cauliflower rice; each time you need to add only 1 cup cauliflower florets into the food processor. Do not process whole cauliflower together, other wise you’ll end up bottom part minced but top part still chunky mixture. Let start holiday season with a healthy, nutritious, delicious meal..

Salmon Ingredients:

4 – 6 oz. wild caught salmon fillets
2 tablespoons olive oil
4 tablespoons organic soy sauce
6 tablespoons organic barley malt syrup
1 organic lemon, juiced
4 tablespoons bourbon
Freshly ground pepper to taste 

In a shallow bowl, whisk all the ingredients together, add salmon. Cover with a plastic wrap and marinate salmon fillet for couple hours. 

In a sauté pan, pour 2 teaspoons grapeseed oil, add salmon fillets skin side down. Cook salmon for 3 minutes on each side. Set aside. In the same pan, pour salmon sauce, reduce until thickened.

Cauliflower Risotto: 

1 small organic cauliflower, cut into small florets
1 cup hot homemade veggie stock
1 organic Cipollino onion, chopped
2 organic garlic cloves, minced
Handful organic fresh parsley, minced
1/2 organic lemon, zest
1/2 organic lime, zest
2 teaspoons grapeseed oil
Sea salt and freshly ground pepper to taste 

In a food processor, add 1 cup of cauliflower florets on each time, and pulse 7 to 8 times, until florets become rice size. Repeat the same process for the rest of the cauliflower. 

In a large pan, pour 2 teaspoons grapeseed oil, sauté onion and garlic until fragrant about 5 minutes. Add cauliflower, stirring constantly, sauté 5 more minutes. Add veggie stock, salt and pepper, constantly stirring, cook cauliflower until water evaporates completely. Add parsley, lemon and lime zest. Set side. 

Sauteed Honey Mushroom: 

6-7 honey mushrooms, thinly sliced
2 organic portobello mushrooms, thinly sliced
1 teaspoon grapeseed oil
Sea salt and freshly ground pepper to taste 

In a medium pan, pour grapeseed oil, sauté mushrooms until tender. Season with salt and pepper. Set aside. 

Apple- Dry Fruit Chutney:

4 small organic apples, cored and diced
3/4 cup organic dried apricot, diced
3-4 organic dried fig, diced
1/2 cup organic raisin+cranberry mixture
4 organic garlic cloves, minced
1 inch long organic fresh ginger, grated
1/2 organic lemon, juiced
1 cup organic white vinegar
1/2 cup organic apple cider
1/2 teaspoon pink peppercorn
Pinch of cayenne pepper
1 organic hot chili pepper, minced
1 organic cinnamon stick
4 tablespoons honey
1 teaspoon salt

In a medium saucepan, add all the ingredients, bring it to a boil, then reduce to low for simmer. Cook chutney until reduced, thickened, about 30 minutes. Let it cool. Keep in the fridge for up to 1 week.  

For serving, place cauliflower risotto first, then add couple spoonful apple chutney, sautéed mushrooms and salmon. Pour thickened sauce over the top of salmon. Garnish with microgreen. 

Bon appetite !!



                            PAN SEARED TUNA WITH BROCCOLI - SPINACH SAUCE AND ROASTED ROOT VEGETABLES
                            Makes 4 Servings
                            465 Calories Per Serving

There are many flavor combinations in one plate, I have to deconstruct this dish to explain their amazing taste individually. Broccoli-spinach puree is delightful silky-smooth goodness that made with pure ingredients; broccoli florets, spinach, honey, lemon juice, shallot, garlic and homemade veggie stock. Extremely small root vegetables either roasted in the oven or blanched in boiling water until fork tender, and sashimi grade tuna steaks first covered with sea salt and freshly ground pepper, then seared to perfection until center is still remained pinkish. Each component of dish is super delicious, but when you put them together in one plate, flavor harmony is unbelievable, taste is addictive, and for sure this luxurious / gourmet meal will blow your mind. DELICIOUS, NUTRITIOUS and filling meal only 465 calories per plate !!

Ingredients For Broccoli-Spinach Puree:

2 cup organic broccoli florets, blanched in boiling water for 5 minutes, drained
Handful organic spinach, cooked in boiling water 1-2 minutes, drained
1/2 organic lemon, juiced
2 tablespoons good quality honey
2 tablespoons Reggiano Parmigiano cheese, grated
1 organic shallot, chopped
2 teaspoons grapeseed oil
2 organic garlic cloves, minced
1 1/2 cup homemade veggie stock
Pinch of chili pepper
Pinch of smoke grey salt
Sea salt and freshly ground pepper to taste

In a sauté pan, pour grapeseed oil, sauté shallots with garlic. 

In a blender, place all the ingredients together, puree until silky and smooth. 

Root Vegetables: 

4 small organic red beets, brushed well under running cold water, covered with aluminum foil and roast at 400 F degrees oven for 50-55 minutes, peeled, cut in half
8-10 small organic carrots, brushed well under cold running water, cooked in boiling water for 6-7 minutes, drained
8-10 small organic mix variety potatoes, such as purple, red, Yukon
2 teaspoons olive oil
1 organic watermelon radish, peeled and thinly sliced
8 organic breakfast radishes, brushed well under cold running water
1 organic Asian pear, thinly sliced, sautéed in pan for 2-3 minutes
2 teaspoons grapeseed oil
2 springs organic fresh rosemary
1 tablespoon organic black sesame seed for garnish
Handful microgreens for garnish
Sea salt and freshly ground pepper to taste 

In a cast iron pan, place potatoes, olive oil, and rosemary, mix until coated completely. Sprinkle sea salt and freshly ground pepper to taste. Roast potatoes at 400 F degrees oven for 30-35 minutes, while stirring occasionally every 10 minutes. Set aside. 

In a sauté pan, pour grapeseed oil, sauté breakfast radishes and cooked carrots lightly about 5 minutes. Set aside. 

Tuna Ingredients: 

1 lb. sashimi grade tuna steak, cut in half in lengthwise
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground pepper
2 teaspoons grapeseed oil 

In a plate, pour salt and pepper, cover tuna steaks evenly on both sides. 

In a pan, pour grapeseed oil, cook tuna steaks for 2-3 minutes on each side until center is still pink. Transfer steaks onto cutting board, and slice thinly. 

For serving, place couple spoonful broccoli-spinach puree onto plate. Add tuna slices and pears on layers, then roasted root vegetables and watermelon radishes around. Sprinkle black sesame seeds, and microgreens.

Bon appetite !!



                                                            CAJUN SPICED FISH TACO WITH RED CABBAGE SLAW
                                                            Makes 6 Servings
                                                            370 Calories Per Taco

When I found fresh, beautiful barramundi fillets at the fishmonger, immediately I started to dream about Cajun spiced fish tacos in my mind. Cajun mixture is added nice flavor and taste into the fish, and perfectly paired with slightly sweet red cabbage slaw, avocado and tangy feta crumbles. My husband is a very big fan of fish tacos, and he claimed “ these are the best he has ever eaten “.. I think I agreed with him; fish was so moist, flavorful and satisfying in every way.. Perfect meal for a laid back weekend lunch..

Ingredients For Fish: 

1 pound fresh barramundi, skin off, trimmed and diced
1/2 tablespoon smoked paprika
Pinch of cayenne pepper
1 teaspoon mustard powder
1/2 tablespoon organic brown sugar
1 organic garlic cloves, minced
1 tablespoon organic lemon, zest
1/2 tablespoon organic red wine vinegar
1 tablespoon olive oil
1 tablespoon organic lemon juice
1 tablespoon fresh organic oregano+thyme mixture, finely chopped
Sea salt and freshly ground pepper to taste 

In a bowl, mix smoked paprika, cayenne, mustard powder, brown sugar, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, oregano and thyme until combine.

Place fish into the seasoning, and rub/mix well until completely coated.

In a sauté pan, pour 1 teaspoon olive oil, when it’s ready, sauté fish until tender about 7-8 minutes. Set aside.

Red Cabbage Slaw: 

1/2 head organic red cabbage, sliced thinly
1/2 cup organic apple cider vinegar
2 tablespoons organic sugar
1 teaspoon organic celery seeds
1 small organic red onion, sliced thinly
1 cup organic dried sour cherries
1 tablespoon olive oil
1 small organic red bell pepper
Sea salt and freshly ground pepper to taste 

For garnish: 

1 tablespoon French feta goat cheese, crumbled
Handful fresh organic microgreen
1 organic avocado, sliced thinly
2-3 organic lime
6 pieces 6" organic corn tortillas 

In a large bowl, whisk together olive oil, vinegar and sugar. Add celery seeds, sea salt and pepper. Toss in red bell pepper, red onion, cabbage and sour cherries. Cover and let sit at least 4 hours, while mixing occasionally.  

In a grill or cast iron pan, heat up the tortillas a bit. Add fish, cabbage slaw, and avocado slices. Garnish with feta crumbles and microgreen, and squeeze lime juice all over the top. 

Bon appetite !!



                            RED BEET INFUSED GRAVLAX WITH ROOT VEGETABLES & RED CABBAGE-COCONUT SAUCE
                            Makes 6 Servings
                            248 Calories Per Serving

Salt, sugar, grated red beet and fresh herb cured salmon is a true Scandinavian delight. I like to serve this gorgeous gravlax into red cabbage, coconut milk and mascarpone soup along with roasted root vegetables, citrus segments and quail eggs. This is a great dish for guests or parties since it’s really easy to prepare for something spectacular, or you can simply serve gravlax on pumpernickel slices with cream cheese, cucumber, onion and radishes. Either way will be delicious, addictive, flavorful, and so tasty..

Ingredients For Red Beet Gravlax: 

1 lb. wild caught, center cut salmon fillet, skin on
1 medium organic red beet, peeled and grated
1 bunch organic fresh dill
1 stem organic fresh tarragon
1/4 cup coarse salt
1/4 cup organic sugar
1 tablespoon organic orange+lemon zest
1/2 tablespoon fennel seeds, crushed
1 teaspoon organic juniper berry
1/2 tablespoon mix peppercorn

Cut the salmon fillet in half crosswise, make it 2 pieces. Put in a deep dish,skin side down. Arrange the dill bunch and tarragon over the fish. Combine salt, sugar, grated beet, peppercorns, orange+lemon zest, juniper berry and fennel seeds in a small bowl, and sprinkle evenly over the dill. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or foil. Place a smaller dish on top of the plastic wrap,and weight it with heavy cans.
Refrigerate the salmon fillets at least 2 to 3 days, turning it every 12 hours, and basting it with the liquid that collects around the fish.

For serving, lay the salmon fillets on a cutting board, and scrape off most of the dill, tarragon and spices. Slice with a thin knife.

Red Cabbage Soup:

1/2 head organic red cabbage, sliced thinly
1/2 cup organic coconut milk
1-2 tablespoons mascarpone cheese
Sea salt and pepper to taste

In a heavy duty blender, put all the ingredients together, mix until blend. 

Transfer cabbage puree into fine mesh sieve, and let it sit for a while or work with a spoon until pulp is separated. 

For serving, pour cabbage soup into serving plate, place gravlax, orange+grapefruit segments, roasted root vegetables around. Add boiled quail eggs, microgreens and roasted pumpkin seeds.

Bon appetite !!




                                                        KUNG PAO SHRIMP TACOS
                                                              Makes 10 Tacos
                                                              163 Calories Per Taco

I can not easily pull myself out from Asian flavors, and crave these flavor packed dishes very often.. Especially stir fry sauces, and spices.. Especially this best of the best Kung Pao sauce which goes with everything; take any dishes from OK to outstanding.. Kung Pao's spicy, garlic-y, sweet, and nutty flavor combination is so unique, complex and irresistible; it makes a good base for any protein choices -chicken, beef, tofu, shrimp -.. I combined Kung Pao shrimps delightful flavor with pickled quail eggs, beet, shallots, radishes and greens.. Andddd end up addictive, mind blowingly flavorful kind a street food that fancy enough for your weekend gatherings + taste 100 times better than any experience you had in restaurants before.. This recipe provides more sauce than you need for tacos, you can keep it in the fridge -2 weeks in the fridge or you can freeze it for longer period- for future stir fries or noodle dishes..


Kung Pao Ingredients:

2 tablespoons organic sesame oil
2 teaspoons Korean chili flakes - substitute with ground cayenne + red pepper flakes
1 teaspoon ground Sichuan peppercorn
2 tablespoons organic golden sesame seed
8 organic garlic cloves, minced
1 inch long organic fresh ginger

Mix List:

1/2 cup organic rice vinegar
1/4 cup organic low sodium soy sauce
1/4 cup water or wine
1/3 cup organic sugar
1 tablespoon organic corn starch
Pinch of coarse sea salt

In a bowl, mix everything on the mix list well until combined. Set aside.

In a pan, add sesame oil, chili pepper flakes and sesame seeds. Cook on over medium low heat until gently sizzle; if it will be bubbly, remove pan from heat. Add peppercorn, garlic and ginger, cook 30 seconds more. Add vinegar base " mix list " ingredients into the pan, stir until sauce thickens just enough to coat a back of spoon -sauce will be thicken more when cooled down- Transfer sauce into a bowl immediately. When sauce cooled down completely, transfer into air tight container. It will store in the fridge for 2 weeks..

Taco Ingredients:

10 organic corn tortillas
1 pound wild caught jumbo shrimp, peeled and deveined
10 organic quail eggs, pickled
2 organic red beet, pickled
1 organic shallot, sliced and pickled
1 small organic yellow beet, cooked and sliced thinly
1 organic purple radish, sliced thinly
Handful greens, such as sunflower sprouts, pea shoots
1 cup organic purple cabbage, sliced thinly
1 teaspoon sesame oil
Sea salt and freshly ground pepper to taste
1/2 of the home made Kung Pao sauce

In a pan, pour sesame oil, when it's hot and ready, add shrimp, season with salt and pepper - be easy on the salt because sauce has salt -.. Spread them into single layer and sautee shrimp until tender. Add Kung Pao sauce and stir well until all the shrimps are coated evenly.

Grill the corn tortillas, and fill them with other ingredients.

Bon appetite !!




                                                       BAO STEAM BUNS WITH CURRY FISH BALLS
                                                             Makes 8 Servings
                                                             Calories

Who doesn't like street food ? Especially if freshly baked puff steam buns stuffed with curried juicy, delicious, spicy salmon balls, and lots of fresh vegetables + greens.. Sounds yummy !! Making your own Chinese steam buns at home easier than you think; it's a fool proof yeast dough; roll into rounds, fold it over and steam as is.. It's that easy.. No filling necessary until they hit the table; than everyone can fill their buns whatever they like.. Typically stuff with the similar vegetables - whatever ingredients used in famous Vietnamese Banh Mi sandwiches - radishes, pickled onion, cabbages, scallion, and cilantro.. I stretched my imagination, stuffed them with curried salmon balls - which is the BEST thing ever - , more curry sauce for moistening the buns - REALLY recipe is all about this homemade curry sauce that you can use it in everything, with this recipe you'll have more sauce than you need, of course you can freeze it for later use-, and rest is pickled veggies and greens.. It is messy - what a beautiful mess -, juicy and unbelievably delicious.. Of course finger licking is required.. Perfect for weekend gatherings and game days or anytime you need insanely delish comfort food..

Ingredients For Bao Bun:

3 1/2 cups organic unbleached unbromated all purpose flour
1/2 teaspoon salt
1 1/2 cups warm water
1 1/2 teaspoons active dry yeast
2 teaspoons organic sugar
1 teaspoon baking powder
Organic sesame oil for brushing

In a medium bowl, add water, sugar and yeast, mix well. Let it rest/activate for 5 minutes.

In a standing mixer with dough hook, mix flour, salt and baking powder. Add activated yeast mixture, mix 5 minutes. Transfer dough into lightly oiled bowl, cover with plastic wrap, and let it rest for 1 hour, or until dough doubled in size.

Transfer dough onto lightly floured surface, divide into 8 equal pieces. Using pastry roller, roll each piece into 6 inches round, brush rounds lightly with sesame oil, fold in half, and place onto parchment paper. Transfer buns into steamer with parchment paper.

Steam buns on high heat for 10 minutes without opening the lid.

Curried Salmon Balls:

1/2 pound fresh salmon fillet, skinned, and cut in 1 inch cubes (don"t buy farm raised or color added Salmon.Wild caught ones are simply best !)
1/2 cup panko (Japanese bread crumbs)
1green onion, thinly chopped
2 tablespoons chopped fresh cilantro
1teaspoon grated fresh ginger
1 garlic cloves, minced
1egg, lightly beaten
1tablespoon reduced sodium soy sauce
1/2 tablespoon lemon juice

Rinse salmon fillet and pat dry. Place salmon in food processor, pulse 7 times to coarsely grind (do not over process) If you don"t have food processor, you can use knife for coarsely chopping.
In a bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon. Make small balls. Transfer salmon balls onto parchment paper lined baking sheet. Keep in the fridge until ready to cook.

5 organic shallots, minced
1 1/2 tablespoon flour
2 ounce yellow Thai curry sauce
1/3 cup organic coconut milk
1 tablespoon curry powder
1 tablespoon light soy sauce
2 pinches of sugar
Pinch of black pepper
Pinch of white pepper
2 cups water
Salmon fish balls
2teaspoons sesame oil, seperated

In a pan, pour 1 teaspoon oil, add shallots and cook until they caramelized. Add flour and cook 1 more minute. Add other teaspoon oil and curry powder. Cook until fragrant. Add water, and mix vigorously, break up the roux. Bring it to a boil and let it thickened. Add rest of the ingredients and last salmon balls. Simmer for 10 minutes, until curry sauce thickens and fish balls cooked throughly.

Yellow Thai Curry Sauce:

40 organic small dried Thai chilies
3 organic shallots
4 organic garlic cloves
6 inches long organic fresh ginger, peeled
1 lemongrass stalk-optional- trim the outer tough leaf, use only white part and little bit green
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon coriander seed
1 teaspoon turmeric
1 teaspoon cumin
3/4 cup water

In a bowl, soak dried chilies with hot water for 10 minutes. Trim ends and lightly clean seeds.

Place all the ingredients in a food processor, pulse until became smooth paste.

Store sauce in air tight container in the fridge for 4 to 5 days or freeze in freezer cubes and store in Ziploc bag for 2 months.

Garnish Ingredients:

2 organic green onions, sliced thinly
1 organic spring onion, sliced thinly
Handful organic purple cabbage slices
Handful organic cilantro, sunflower sprouts and pea shoots
Organic purple radish, sliced thinly
Organic golden sesame seeds for garnish

In a bowl, half and half white vinegar and water, add 1 tablespoon sugar and pinch of salt. Mix well. Add cabbage slices and spring onions, let them sit for 1 hour.

Stuff steam bao with curry sauce, fish balls, greens, green onions, pickled cabbage and onion slices and purple radishes. Sprinkle golden sesame seeds all over..

Bon appetite !!




                                                                 COLORFUL SUSHI DONUTS
                                                                        Makes 9 Donuts
                                                                        267 Calories Per Donut

These colorful, playful and joyful sushi donuts are on my to do list for awhile; but for my hubby's birthday dinner when I asked him " what he wants for celebration ", he responded me without any hesitation " donuts, but not just regular donuts something special, something twisted ".. He was thinking challenged me with this " twisted " part, but immediately after "donut " demand, menu was already set in my mind.. With a big smile on my face.. We LOVE & EAT sushi in anytime, breakfast, lunch or dinner, we don't have any problem with it.. How about sushi donuts ?? Believe me you can not get any better than this.. If you prepare garnish ingredients in advance - some parts pickled or infused with yuzu - you can put together sushi donuts in no time.. Because of their shape, I compacted everything - all the components of sushi -  stuffed either inside or outside of the rings.. Served them on individual cut nori sheets, stuffed them with avocado + wasabi paste, and garnished with grated beet infused fresh ginger.. Taste ?? Out of this world .. Super refreshing, satisfying and amazingly delicious.. Ohh, of coarse unforgettable..

Ingredients For Rice:

2 cups organic Jade green pearl rice or sushi rice; cooked in rice cooker as sushi rice, cover with paper towel and rest for 10 minutes
1/4 cup organic brown rice vinegar
2 tablespoons sugar
1 teaspoon salt

In a small pan, add vinegar, sugar and salt. Bring it to a boil, stir and let it cool.

When rice is still hot - after resting - mix with vinegar mixture. Be gentle, don't smash the rice, use spoon with an angle, mix well.

Garnish Ingredients:

1 medium organic cucumber, sliced thinly with a mandoline
1/2 cup organic brown rice vinegar
1/2 cup water
1/3 cup honey
1/2 teaspoon red chili pepper flakes
1 teaspoon salt

In a pan, add all the ingredients except cucumber. Bring it to a boil, turn the heat off. Let mixture cool for couple of minutes, then add cucumber. Rest for 10 minutes, than refrigerate until ready to use.

2 inches long fresh organic ginger, some grated, mix with 1/2 teaspoon ground turmeric; some sliced and mixed with pickled beet juice + hot water for 1 hour
2 tablespoons black sesame seeds
1 organic purple radish, sliced thinly with a mandoline, marinate with yuzu or lime juice
3 organic breakfast radishes, sliced thinly, marinate with yuzu or lime juice
1/2 organic avocado, sliced thinly
3 ounces sashimi grade salmon, cut diagonally
3 ounces sashimi grade tuna, cut diagonally
Sunflower sprouts
Eatable flowers
Nori sheets, for base, cut in small squares
1/2 organic avocado, smashed and pureed with wasabi powder

Just before assemble the sushi donuts, marinate fish slices with 2 tablespoons soy sauce, 2 pinches sugar, splash of brown rice vinegar and 1 tablespoon water mixture. You just dip the fish slices in this mixture and dry with a paper towel before decorating sushi.

Prepare silicon donut mold with brushing oil lightly. Place marinated fish, avocado slices, pickled ginger, sesame seeds, cucumber and radishes.. Add rice, and pipe avocado-wasabi puree, and more rice. Using moist hands, gently squeeze rice, put together. Transfer donut mold in fridge, rest for at least 30 minutes. Carefully unmold sushi donuts. Serve them on nori sheets. Garnish with greens and flowers.

Bon appetite !!
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