Category Archives: Asian & Indian Foods

Anil’s Lentils

I was scrolling through, and realized I have never posted my friend Anil’s Indian lentil recipe.  I was sure I had posted it at some point, but I can’t find it!  So, I’m posting it for you now.

This was probably the first Indian food I ever ate! Years ago, when I was in grad school, my friend Anil would have the rest of us over for dinner, and this dish was his specialty. He spent hours making it, and we usually didn’t eat until about 10pm – mostly because we were all goofing around while he and his roommates cooked, drank beer, and listened to music. It was always a special treat, and we always looked forward to a dinner invitation to Anil’s house. When we both finished grad school – at my graduation party, in fact – I begged Anil to share his recipe. He ended up writing it for me on a party napkin (which I still have)! I’m so glad he shared it!  Enjoy!

Anil’s Indian Lentils

Recipe from Anil
Serves 10

Ingredients:
2 cup dried yellow or red lentils
5 cups water
4 Tbsp canola oil
2 Tbsp yellow mustard seeds
2 Tbsp cumin seeds
2 tsp red pepper flakes
14 oz canned diced tomatoes
1 medium onion, chopped
2 green chiles, chopped (I use Anaheim or hatch chiles)
2 Tbsp chili powder
2 Tbsp tumeric
2 tsp table salt
1 cup cilantro, chopped

Instructions:
In a pressure cooker, combine lentils and water. Bring to a boil (high pressure), turn down heat and cook 10-15 min.

Meanwhile, in another medium saucepan, combine oil, mustard seeds, cumin seeds, and dried red pepper flakes. Cook until seeds pop. Then add tomatoes, chopped onions, chopped cilantro, chopped chiles, chili powder, tumeric, and salt. Simmer for about 5 minutes.

When lentils are finished, pour in the vegetable/spice mixture. Stir to combine. Serve over brown basmati rice or with a piece of naan.

Nutritional info:
Calories: 229.5
Total Fat: 7.3 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 2.0 g
Monounsaturated Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 594.5 mg
Potassium: 90.8 mg
Total Carbohydrate: 29.1 g
Dietary Fiber: 5.8 g
Sugars: 2.6 g
Protein: 12.3 g

Vegetarian Curry with Butternut Squash, Eggplant, and Chickpeas

I was looking through my food photos, and I realized I never posted this recipe from this winter! It’s almost too late in the season for recipes with butternut squash, but I thought I’d go ahead and post it before I forgot!

We found this recipe (that goes with our Cuisinart Multicooker) on the Williams-Sonoma website when we were in the mood for a cozy vegetarian meal, and it was fantastic! Next fall & winter when we have butternut squash around, we will be making it again! And it also freezes well, too! Enjoy!

Vegetarian Curry with Butternut Squash, Eggplant, and Chickpeas
Serves 8
Slightly adapted from Williams-Sonoma website

Ingredients:
2 Tbsp sunflower oil
1 medium onion, finely chopped
1 Tbsp minced garlic
2 tsp grated fresh ginger
2 tsp brown mustard seeds
3 Tbsp curry powder
1/4 tsp cayenne pepper
1 Tbsp sugar
1 Tbsp kosher salt
1 can (14.5 oz./455 g) no salt-added diced tomatoes, drained
1 medium eggplant, cut into 1-inch cubes
1 1/2 cups chickpeas, no-salt added, drained and rinsed
1/2 medium head cauliflower, cut into 1-inch pieces
1 medium potato, cut into 1-inch cubes
1 medium butternut squash, peeled and cut into 1-inch cubes
1 can (13.66 fl. oz./403 ml) light coconut milk
8 oz green beans, trimmed and halved
1 medium red bell pepper, seeded and cut into strips
2 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro

Directions:
1. Preheat a Cuisinart multicooker on the brown/sauté setting to 400°F (200°C) according to the manufacturer’s instructions. Warm the oil in the multicooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, mustard seeds, curry powder, cayenne, sugar and salt andrcook, stirring constantly, for 1 minute. Stir in the tomatoes, eggplant, chickpeas, cauliflower, potato, squash and coconut milk and bring to a simmer. **Alternatively – this step can be done on the stovetop in a large skillet, then transferred into the slow cooker.**

2. Set the multicooker (or a slow-cooker) on the slow cook-high setting. Cover and cook until the cauliflower and potato are almost tender, about 2 1/2 hours. Stir in the green beans and bell pepper, cover and cook until tender, about 45 minutes more. Stir in the lime juice and the 1/2 cup cilantro. Serve the curry over rice and garnished with cilantro.

Nutritional info (not including rice):
Calories: 238.1
Total Fat: 8.1 g
Saturated Fat: 3.1 g
Polyunsaturated Fat: 2.7 g
Monounsaturated Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 620.2 mg
Potassium: 820.8 mg
Total Carbohydrate: 39.2 g
Dietary Fiber: 10.6 g
Sugars: 4.0 g
Protein: 7.2 g

Vietnamese Pork Salad

We just made this recipe a few days ago, and it was amazing, so I had to share! I found this recipe in the most recent Cooking Light issue, and changed it slightly to use things I had on-hand (pork tenderloin instead of ground pork) and also to have more uniform vegetables (I julienned everything using my mandoline, so that it would be easier to eat!). We loved it, and we will definitely be making this again, especially now that squash will be abundant throughout the next several months! Enjoy!

Vietnamese Pork Salad
Adapted from Cooking Light, June 2016
Serves 4

Ingredients:
2 ounces uncooked brown rice vermicelli noodles (I use Annie Chun’s brown rice maifun noodles)
Cooking spray
1 pork tenderloin, about 1 1/4 lbs, silver skin trimmed
7 tablespoons fresh lime juice
2 1/2 tablespoons sugar
4 teaspoons fish sauce
1 tablespoon sunflower oil
2 tablespoons sliced green onions
2 teaspoons Sriracha or chile garlic sauce
4 cups mixed lettuces
1 cup julienned cucumber
1 cup julienned carrot
1/2 cup julienned yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves

Directions:
1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat oven to 400F. Spray a large oven-proof skillet with cooking spray, and heat over medium-high heat. Add pork to pan; cook about 6 minutes, browning on all sides. Place pan into the oven for 10-12 minutes, or until pork reaches an internal temperature of 140F. Let rest for 10 minutes, then cut into slices.

3. Combine lime juice, sugar, fish sauce, Sriracha, green onions, and oil in a bowl; set aside.

4. Arrange lettuce, cucumber, carrot, and squash on 4 plates. Top with noodles, pork slices, cilantro, and mint. Drizzle juice mixture over top.

Nutritional info:
Calories: 365.5
Total Fat: 12.2 g
Saturated Fat: 3.2 g
Polyunsaturated Fat: 2.5 g
Monounsaturated Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 538.7 mg
Potassium: 269.2 mg
Total Carbohydrate: 28.9 g
Dietary Fiber: 3.6 g
Sugars: 11.9 g
Protein: 33.5 g

Chicken Pad Thai

Recently, I was browsing the aisles at Whole Foods (dangerous, I know!), and I came across brown rice Pad Thai noodles. I had never made Pad Thai before, but thought – why not? So, I searched my cookbooks and online, and I found a recipe that I could mold into my own. The result? Some tasty chicken Pad Thai, for sure! Enjoy!

Chicken Pad Thai

Adapted from Allrecipes.com TRANSMOTICON
Serves 4

Ingredients:
8 oz brown rice pad Thai noodles (I use Annie Chun’s brand)
4 tsp sunflower oil, divided
1 lb chicken breast, cubed
1 egg
1 Tbsp white wine vinegar
2 Tbsp fish sauce
1 Tbsp sugar
1/4 tsp red pepper flakes
2 cups bean sprouts, washed

Directions:
1. Cook noodles as directed on the package. Drain, and set aside.

2. Heat 2 tsp oil in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside.

3. Heat remaining 2 tsp oil in wok over medium-high heat. Crack egg into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Nutritional info:
Calories: 414.4
Total Fat: 8.0 g
Saturated Fat: 1.8 g
Polyunsaturated Fat: 3.2 g
Monounsaturated Fat: 1.3 g
Cholesterol: 110.5 mg
Sodium: 797.6 mg
Potassium: 332.4 mg
Total Carbohydrate: 51.0 g
Dietary Fiber: 5.0 g
Sugars: 6.5 g
Protein: 33.7 g

Chinese Meatballs with Cabbage

So – don’t be fooled by the title – this isn’t “real” Chinese food – but it is a tasty recipe with some added Asian flavors. I got the recipe many years ago from a friend, and only a couple of years ago decided to give it a try. And I’ve been making it ever since.

Although “meatballs” and “Chinese” seem as though they contradict each other, this recipe is a keeper. Plus, it’s a great way to use extra cabbage!

We like this recipe served over brown rice for dinner, but it also freezes and reheats well, too. It’s a perfect recipe to make to stock the freezer with homemade lunches! Enjoy!

Chinese Meatballs with Cabbage
Adapted from Erin’s recipe
Serves 4

Ingredients:
1lb ground lean pork loin (I ground the trimmed pork loin myself on my kitchenaid grinder)
2 scallions, chopped
1 TBS Hoisin sauce
1 TBS minced Ginger
1 garlic clove, crushed
1/2 cup oats
1 egg

1 head Napa cabbage, shredded (I used the slicer attachment on my food processor)
1 TBS rice wine vinegar
3 TBS Low sodium soy sauce
1 tsp sesame oil
1/2 tsp brown sugar
Salt/pepper
1 TBS cornstarch w/2 Tbsp water, mix, set aside
1/2 cup water – for thinning the sauce (may not use all of it)

Directions:
Combine top ingredients through egg in bowl and form into small meatballs.

Bake in oven at 400 for 10-15 minutes until beginning to brown. Take out and set aside.

Meanwhile, in a large pot, add the cabbage, soy sauce, rice wine vinegar, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. Add water as needed to thin sauce to desired consistency.

*Note* You can substitute ground turkey or chicken for the pork loin in this recipe – the nutritional info will change, but it will still be delicious!

Nutritional info:
Calories: 290.0
Total Fat: 6.5 g
Saturated Fat: 1.4 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 1.3 g
Cholesterol: 108.6 mg
Sodium: 863.7 mg
Potassium: 1,152.8 mg
Total Carbohydrate: 26.4 g
Dietary Fiber: 6.6 g
Sugars: 2.7 g
Protein: 32.6 g

 

Spicy Cauliflower, Bok Choy, and Shrimp Stir Fry

We love cauliflower, but – honestly – we’ve had so much cauliflower this winter, and we desperately needed something different to do with it! Enter the stir fry recipe… As I scanned through the recipe, I realized I had some shrimp in the freezer and all of the other ingredients on-hand, so we thought we’d give it a try. We loved it, and we will be making it again!

Shrimp stir fry with cauliflower - zoom out

Spicy Cauliflower, Bok Choy, and Shrimp Stir-Fry
Adapted from Martha Stewart Living, Feb 2012
Serves 2

Ingredients:
1 tablespoon safflower oil
1/4 large head cauliflower, cut into 1/2-inch-thick slices
1/2 small head bok choy, trimmed and sliced into 1-inch strips (about 6 ounces)
1/2 red bell pepper, sliced thinly
8 oz large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
1 tablespoon agave syrup
2 teaspoons fish sauce
1/2 cup fresh basil leaves

Directions:
1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy and bell pepper, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
Shrimp stir-fry with cauliflower - uncooked

2. Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.
Shrimp stir-fry with cauliflower - cooking

3.Toss garlic with shrimp.
Shrimp stir fry - cooking with added garlic

4. Stir in sambal oelek, agave syrup, and fish sauce. Add basil, and serve immediately.

Nutritional info:
Calories: 260.9
Total Fat: 9.2 g
Cholesterol: 172.3 mg
Sodium: 748.7 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.7 g
Protein: 27.5 g

Sushi – Brown Rice California Rolls

I LOVE sushi. And more than that, I LOVE making sushi at home! We haven’t made sushi in FOREVER, so we decided to make it a few days ago.

It takes a little skill, but it is so much fun to make sushi at home! John and I have competitions to decide who makes the best-looking sushi rolls – and it’s a tough contest! So get yourself a sushi rolling mat and some sushi-quality fish, and get rolling!

Sushi - done 2

First, the sushi rice:

Sushi rice

Sushi Rice – brown rice
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 servings (enough for 6 sushi rolls)

Ingredients:
1 ¼ cup short grain brown rice
2 cups water
Dash of salt
2 Tbsp rice wine vinegar

Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.

Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar carefully – you do not want to break a single rice grain.

The sushi rice should look shiny and be at room temperature when you are ready to use it.

Nutritional info:
Calories: 70.8
Total Fat: 0.6 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 27.4 mg
Potassium: 0.0 mg
Total Carbohydrate: 16.7 g
Dietary Fiber: 1.2 g
Sugars: 0.0 g
Protein: 1.2

Next, the rolls:

Brown rice California Rolls
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 rolls

Ingredients:
1 quantity freshly cooked Sushi Rice (see recipe above)
6 small sheets of toasted nori
Wasabi paste
½ ripe avocado, sliced into 12 slices
6 crab sticks, sliced into 12 pieces (or 6 large cooked & shelled shrimp, or 4 oz sliced fresh raw tuna or salmon)
2-inch piece of cucumber, peeled and cut into 12 thin sticks
Sushi - prep

Serve with: soy sauce and pickled ginger

Additional equipment: sushi rolling mat(s)

Directions:
Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving ¾ inch of nori visible at the end farthest away from you. Don’t squash the rice or make the layer too thick – you should be able to see the nori through the rice.
Sushi - rice on nori

Spread a small amount of wasabi paste onto the rice at the end nearest you. Lay 2 thick avocado slices down on top of the wasabi, keeping them parallel to the edge of the nori nearest you. Then put 2 slices of crab (or shrimp, tuna, or salmon) next to the avocado. Add a line of thin cucumber sticks (Ok – so you can see by the photo that I always do this in the wrong order! I always start with the fish, then cucumber, then avocado – whatever! 🙂 ).
Sushi - ready to roll

To roll the sushi, fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don’t worry if anything falls out of the sides, just push it back in.
Sushi - rolled in bamboo Sushi - rolled 2

Remove the roll from the mat and cut it into 6 even-sized pieces with a wet, very sharp knife. If you don’t use a sharp knife, the roll will squash as you cut it. Arrange the rolls on a plate. Serve with soy sauce, pickled ginger, and extra wasabi paste.

Nutritional info (per roll):

With crab stick:
Calories: 131.0
Total Fat: 3.9 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 70.4 mg
Potassium: 93.3 mg
Total Carbohydrate: 21.7 g
Dietary Fiber: 3.5 g
Sugars: 1.5 g
Protein: 18.6 g

With shrimp:
Calories: 114.4
Total Fat: 3.1 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.7 mg
Sodium: 82.7 mg
Potassium: 103.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 3.7 g

With tuna:
Calories: 129.6
Total Fat:: 3.2 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 8.7 mg
Sodium: 77.7 mg
Potassium: 93.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 7.0 g

With salmon:
Calories: 135.6
Total Fat: 4.4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.0 mg
Sodium: 78.4 mg
Potassium: 184.7 mg
Total Carbohydrate: 19.8 g
Dietary: Fiber 3.3 g
Sugars: 0.8 g
Protein: 6.6 g

Vietnamese Pork & Noodle Soup

So, I made this soup on a whim last week. I really don’t think I’ve ever made anything Vietnamese before, but I saw the recipe and had all of the ingredients, so I thought – why not?

As it turned out, I was feeling somewhat sick (with a chest cold), so soup turned out to be the perfect meal. I was a little skeptical about this soup, not knowing how it would turn out. But – it was fantastic, and John requested that we make it again soon!

Vietnamese pork & noodle soup - done

Vietnamese Pork & Noodle Soup
Adapted from Food & Wine, Nov 2008
Serves 4

Ingredients:
1/4 pound whole wheat linguine or angel-hair pasta (I used angel-hair)
1 tablespoon sunflower oil
1 pork tenderloin (about 3/4 pound), cut into 1 1/2-by 1/2-by- 1/2-inch strips
6 scallions including green tops, chopped
1 tablespoon chopped fresh ginger
2 tomatoes, chopped
3 tablespoons Asian fish sauce
1 teaspoon salt
2 cups water
1 quart canned low-sodium chicken broth or homemade stock
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
1 cup lightly packed mint, basil, or cilantro leaves, or a combination (1/3 each)

Directions:
1. In a large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.

Vietnamese pork & noodle soup - saute

2. Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil.

Vietnamese pork & noodle soup - cooking

Reduce the heat and simmer until the pork is just done, about 10 minutes (stir in uncooked noodles for either the whole simmer time [linguine] or for the last 4-5 minutes [angel hair]). Stir the lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.

Nutritional info:
Calories: 279.3
Total Fat: 6.1 g
Cholesterol: 55.4 mg
Sodium: 1,708.3 mg
Total Carbs: 29.4 g
Dietary Fiber: 4.3 g
Protein: 25.4 g

Channa Masala

Sorry it’s been a while since I’ve added things! Lots of catching up to do!

So – we’ll start with last week’s meal of Channa Masala. My love of Indian food began many years ago, when I was in graduate school. When I started school, I had never had Indian food! Although I was a picky eater at the time, I ended up accepting a friend’s invitation for dinner. He was from India, and I had no idea what to expect. He ended up making an amazing meal, and I was amazed when one of the foods he made was a lentil dish, since I swore I didn’t like lentils! Once we graduated, I begged him for the lentil recipe, and finally got it when he wrote it on a napkin at my graduation party! I’ll have to make that one soon (so be on the lookout)!

Several years later, I was working with another friend from India, named Sailatha (we called her Sai), and she would often bring a lovely bowl of channa masala for lunch. I begged her for the recipe, and she kept saying she would eventually write it down for me. When she finally left for another job, she gave each of us a present. Mine was a recipe book, and she had hand-written her Channa Masala recipe for me!

So, this is Sai’s Channa Masala recipe, and although we miss her at work, making this recipe always reminds me of her!

Channa masala - done

Channa Masala
Recipe from Sai
Makes 6 servings

Ingredients:
3 cups canned chickpeas, rinsed & drained (2 cans)
1 Tbsp canola oil
2 medium onions, chopped
1 clove garlic, minced
1 tsp ground turmeric
3 tsp ground coriander
1 medium fresh tomato, chopped
1 cup water
2 tsp cumin seeds, dry toasted, then ground
1 tsp chili powder
1/2 tsp table salt
1 Tbsp fresh lemon juice
1 Tbsp chopped red hot chili peppers, chopped (I use approximately one cayenne pepper)
1 tsp ginger root, grated

Directions:
Toast cumin seeds dry in a small skillet, until they release their scent. Remove from heat and set aside to cool. Mash or grind when cool.
Channa masala - toasting cumin seeds

Heat oil in a large skillet. Add chopped onions, garlic and saute over medium heat until brown.

Add tumeric, coriander, and stir for a few seconds. Add chopped tomato and cook until browned lightly. Add chickpeas and 1 cup water, & stir. Add roasted cumin seeds, chili powder, salt, and lemon juice. Cook covered for 10 min.
Channa masala - in pan
Add minced chiles & ginger. Stir and cook uncovered for 30 seconds. Serve over brown basmati rice.

Nutrition Info:
Calories: 191.6
Total Fat: 4.3 g
Cholesterol: 0.0 mg
Sodium: 562.6 mg
Total Carbs: 33.1 g
Dietary Fiber: 6.9 g
Protein: 6.9 g

Sushi – Salmon Sashimi with Ginger and Hot Sesame Oil

I love sushi. And making it at home is really fun (and significantly cheaper than a restaurant!). I bought some great wild Alaskan salmon at Whole Foods the other day, so I thought I’d make this. I found this recipe several years ago, and it’s super-easy and fabulous, too!

While making these last night, I discovered: 1) I cannot filet a fish (I had trouble slicing the skin off of the salmon), 2) I can never compete in Iron Chef… I’m not fast enough (and I get distracted easily!), and 3) I won’t win any plating competitions – my sashimi looked like a mess at first!

Sashimi - done

Here’s what we did:
Salmon Sashimi with Ginger and Hot Sesame Oil
Adapted from Food & Wine
Makes 4 first-course servings

Ingredients:
1/4 cup plus 2 tablespoons low-sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon fresh orange juice
1/8-inch-thick slices of raw salmon, cut into 2-inch squares ( 1/4 pound) (this time we used salmon, but we have also used sushi-grade raw tuna)
One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
1 tablespoon snipped chives
4 tsp canola oil
1 tsp Asian sesame oil
2 tablespoons cilantro leaves
Sashimi - first ingredients Sashimi - ingredients

Directions:
1. In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange slices of salmon on each plate and top with the ginger and chives.
Sashimi - plated Sashimi - almost done

2. In a small saucepan, heat the canola oil with the sesame oil over moderately high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with cilantro leaves and serve.

** This is AMAZING!! And so easy to make!!

Nutritional info:
Calories: 115.2
Total Fat: 8.6 g
Cholesterol: 14.2 mg
Sodium: 844.6 mg
Total Carbs: 2.5 g
Dietary Fiber: 0.2 g
Protein: 7.0 g

Nutritional info (with tuna):
Calories 95.7
Total Fat 6.0 g
Cholesterol 13.1 mg
Sodium 840.0 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.2 g
Protein 6.8 g