Ever want to cook Salmon but really stuck on what sauce to make with it? Well here’s an “agrodolce” sauce recipe (translates to sweet and sour) that’s perfect for salmon. With just a few pantry items, this recipe is super easy to swap out the main ingredient and make just about any agrodolce sauce, let me show how!
Serves: 4 Total cook time: 15 minutes
·4 (6 oz) skinless salmon fillets (1-inch thick),
·Salt and freshly ground black pepper
·2 cloves garlic , minced
·2 1/2 tsp minced fresh thyme – optional
·5 Tbsp chicken broth , divided
·1 1/2 tsp orange zest
·2/3 cup fresh orange juice
·1 Tbsp fresh lemon juice
·1 1/2 Tbsp honey
·2 1/2 tsp cornstarch
Heat olive oil in a large non-stick sauté pan or skillet over medium-high heat.
Season both sides of salmon with salt and pepper.
Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan. Turn pan to low heat and garlic and thyme to pan and sauté for about a minute. You don’t want to burn the garlic just slightly toast. Now add 1/4 cup white wine, orange zest, orange juice, lemon juice and honey. Let simmer about 10 minutes. In a small bowl whisk together remaining 1 Tbsp of wine with cornstarch. Add into the pot and stir. Let cook for another 5 minutes, continuously stirring as the added cornstarch will thicken the sauce. If you like heat this would be the time to add in any heat sources you may like. Season with salt and pepper and taste. Adjust with honey, salt or pepper or heat. With this recipe you can swap out the orange for blueberries, pineapple even grapes red or white to make a delicious agrodolce sauce. It's perfect for summer weather but also very easy and only a few ingredients! Now to finish the salmon return salmon to pan, spoon sauce over salmon. Garnish with a wedge of orange and serve with either grilled veggies or your favorite rice or pasta. I like it all by itself and maybe some bread to sop up the sauce. Enjoy…
Small gatherings and BBQ's are upon us! If you have leftover watermelon, do you know you can make gazpacho with all the leftovers? A cold chilled soup is perfect for hot summer days and it doesn’t have to be just watermelon. You can make all types of gazpacho from tomato to cucumber. It can be spicy, chunky or smooth. Options are endless, but today I’m going to share with you my favorite and feel inspired to create one of your own this summer..
Serves: 6 Prep Time: 20 minutes Chill Time: 1 hour or more
·6 cups seedless watermelon chopped
·1 cucumber peeled, seeded and chopped
·1 jalapeno pepper seeded and chopped – leave seeds if you want spicy
·1 tomato large, core removed and chopped
·1/2 onion or shallot chopped
·2 Tbsp fresh lemon juice
·2 Tbsp red wine vinegar
·2 Tbsp olive oil
·1 Tbsp basil fresh or can substitute dried
·1 tsp kosher salt
·1/2 tsp ground black pepper
Grab a blender or food processor. Roughly chop the watermelon.
Peel the cucumber. (If you are using an English or hothouse cucumber, you do not need to peel it.)
Seed the cucumber by cutting it in half lengthwise and scooping out the seeds and gelatinous pulp with a spoon. Chop, medium or small everything will get blended. Remove the core of the tomato by inserting a knife at an angle around the stem-end and removing the core. Chop. Reserve a few ingredients to add into your gazpacho for texture or you can smooth all the way. Place all ingredients in a blender and puree until the mixture is smooth.
Cover and refrigerate until chilled or ready to serve.
To serve, spoon the gazpacho into bowls and garnish with cut up watermelon and basil if desired. I also love topping with feta cheese. Or you can swirl in a little sour cream or chili oil. This recipe is perfect for left over veggies too! Serve cold and Enjoy!
Chicken satay is one of those chicken dishes you see on a takeout menus and love and probably don’t think you can create it at home, but guess what you can. And the best part of this dish is the sauce, I mean it's made out of peanut butter! Super easy and delicious with just a few pantry ingredients. This version is not your traditional version, but that’s ok we're using what we have, let's get cooking!
Serves: 4 Total Cook time: 45 minutes
- 8 boneless chicken thighs, cut into small inch cube pieces or leave whole to grill
- 1 package wooden skewers – if using pre-soak in water for an hour
- 2 shallots (or 1/4 onion, sliced)
- 4 cloves garlic
- 1 thumb-size ginger, thinly sliced
- 1/2 teaspoon turmeric
- 1 to 2 fresh red chiles (sliced, or 1/2 teaspoon to 1 teaspoon cayenne pepper, to taste)
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 2 tablespoons ground coriander
- 2 teaspoons cumin
- 2 tablespoons vegetable oil
- 6 tablespoons brown sugar (you need all of this)
- 1 cup smooth peanut butter (You can also use the crunchy ones)
- 1/3 cup soy sauce, low sodium
- 1 teaspoon Sriracha
- 2 limes juiced and zested
- 1-inch piece fresh ginger
- 3 cloves garlic
- 2 tablespoons sesame oil
Place the shallots, garlic, chiles, ginger, coriander, cumin, turmeric, soy sauce, brown sugar, fish sauce, and oil in a food processor or chopper to make the marinade.
Taste the marinade and make sure it should taste sweet, spicy, and salty. You can add more chile if you want it spicier. Add more fish sauce or more sugar (in place of salt) to adjust the taste.
Cut chicken into small pieces, strips or leave whole.
In a bowl and pour the marinade all over the chicken pieces. Stir well to combine and let marinate for at least 2 hours to up to 24 hours. The longer it sits the better!
When it ready, thread meat onto the pre-soaked skewers. Fill up to 3/4 of the skewer, leaving the lower half empty so that you can easily turn the satay.
Grill the satay, basting with the leftover marinade for the first time you turn it. For skewers it would take about 4-5 minutes per side, strips about 6-7 minutes per side and whole pieces about 8-10 minutes per side. For the sauce add all ingredients in blender or processor until smooth, taste and adjust if needed.
Garnish with lime and cilantro you can also serve your satay with jasmine rice or coconut rice. Follow instructions on package. Serve hot and enjoy!