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Vegetable and teriyaki stuffed sole …

I had no idea what I would do when I started this recipe…

but  I knew it would have something to do with stuffing some filets of sole with some veggies…

When I saw the filets all lined up and ready,  I had an idea to add more flavour…

so I quickly made a teriyaki sauce with some tamari, fresh ginger, garlic, sugar, garlic powder and water and then thickened with cornstarch…

(really great sauce btw… next time I will try to figure out the amounts so I can share)

brushed it on the fish…

making teriyaki stuffed fish...

Added a layer of green onions…

making teriyaki stuffed fish...

Red and yellow peppers and asparagus…

making teriyaki stuffed fish...

And then rolled it all up and placed in the baking dish…

stuffed fish

Added another brushing of teriyaki…

teriyaki stuffed fish...

then baked at 350 for about 30 min…

teriyaki stuffed fish...

I served it with some Basmati rice and an extra drizzle of teriyaki…

teriyaki stuffed fish...

This is definately something I will be making again…

yummm… Sushi….

I love Sushi… I really do..

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The first time I had it I was about 6 and we were living in Nelson, BC and we were invited to a Sushi party… I remember loving it then but it wasn’t at all popular then so I didn’t have it for many more years…

I had it a few more times over the years… but then I was pregnant with Xavier a little Sushi shop opened near our apartment and I couldn’t get enough…. That place was good and it wasn’t expenesive and I would go at least once a week… it was the perfect pregnancy food and was the first thing I ate when I came back from the birthing center…

When Xavier was a baby and we were not going out as much and the place near us closed I started to make it at home…

Over the years my rolls have looked better and better… and for a while I was making it every week… now I am not making it as often because it does take a bit of time but I make as often as I can and I also make more of an assortment instead of making the same rolls all the time…

For the rice I found the perfect recipe is this…

Make enough rice for what you need (calrose rice using about 1/2 cup rice per large roll) and while the rice is cooking mix together

(per cup of rice)

  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • a bit less then 1 tsp salt

(so for 3 cups of rice…. use 3 tbsp vinegar etc)

bring to the vinegar mixture to a simmer (until the salt and sugar dissolve) and then let cool… when the rice is ready pour the mixture over it and let it cool… it is also best to use all wood instruments… or at least not metal…

then have fun and make sushi… there are plenty of site now that show you how to roll…

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Here is some of tonights assortment… (there are more that I made for the boys that are not shown here…)

tonights sushi

top row…

Spicy scallop ship roll , kamikaze roll (salmon, tempura, spicy mayo, avocado, carrot and cucumber), spicy shrimp ship roll

bottom…

Spicy shrimp, avocado, kamikaze, avocado, salmon

what a treat… and way cheaper that the restaurant… plus we have leftovers!

Mar09_0011

Salt Cured Salmon…

I was buying some Cured Salmon from the fish store once in a while because I love it… but it is expensive!

A few weeks though I saw recipe and I found out that it is really easy to make… pretty much just pack the salmon in Salt and whatever else you want… So I tried it… and I can’t stop making it since then…

What I have been doing is taking the filet, brushing a bit of liquid smoke on it  (to give it a bit of a smoked Salmon taste) putting a few tbsp of salt over it plus pepper, dill, sugar and granulated onion… then I weight it down with some cans of tomatoes and stick it in the fridge…

Cured Salmon

After about 12 hours I drain it a bit and add a bit of everything if needed… and then put it back in the fridge… another 12 hours later I drain it again and put a few paper towels under it to saok up the rest of the moistur and stick it back in the fridge… A few hours later it should have a slight rubbery feel to it… then it is time to slice…

Cured Salmon

Slice at an angle as thin as you can get it…

Cured Salmon

then you can store it in the fridge… I am not sure how long it lasts, but it is cured so it should last a while…

Cured Salmon

but it also gets eaten very fast…

(on a whole wheat english muffin with a bit of butter and cream cheese)

Cured Salmon

Salmon… stuffed and smothered…

This is a recipe that even the fish hater in my family likes…

Like most of my recipes… amounts are approx…

butterfly a Salmon filet and stuff with crumbled goat cheese, tarragon, salt and pepper…. and place in a baking dish…

In a bowl Mix together about 1/4c of sour cream and 3 tbsp of Mayonnaise, add to that add about 3 tsp of mustard, chopped green onion (I use 2), about 3 tbsp of parmesan, and about 1 tbsp each of tarragon and dill, a bit of pepper and a bit of salt to taste… (might not need it depending on the parmesan)

spread over the stuffed salmon fillets… (you can reserve some of the sauce for dipping)

bake at 450 for about 10 min per inch of thickness…

stuffed…

Salmon stuffed with Goat cheese...

out of the oven…

out of the oven....

ready to eat…

smothered, herbed goat cheese stuffed Salmon...

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