This one is fairly simple and was really done on a whim. David is excellent at pan frying salmon (extra crispy skin, please!) and I love cooking quick pasta, so it made sense to each tackle one part of dinner and combine the end results.
Salmon: Prepare to your liking. David typically lays the filet’s skin side down on a well-oiled saute pan. Make sure to cover the salmon with the lid for the first few minutes to ensure the inside cooks evenly. For the skin to stay crisp, don’t move the filets until they’re done cooking (about 7-10 minutes depending on the size of each piece).
To create the crispy salmon skin garnish, we chopped up both skins and toasted the pieces in the oven until they started to raise off the pan.
Pasta: Saute kale and peas in olive oil with salt and pepper. Set aside. Prepare pasta noodles to your liking, but al dente is best. Once the noodles are done, add two tablespoons of olive oil to the kale mixture and toss in the noodles and a few teaspoons of salt (I like my noodles really salty, so I usually add an additional 2 teaspoons if I’ve made enough for two heaping servings).
Plate the noodles, then top with the salmon filets and skin crisps.
Hawaiian food at Kauai Family Restaurant with David’s sister and baby niece who were visiting from the U.K.
(Mary is new to Hawaiian food, but familiar with our raving about it, so a visit to KFR was absolutely critical.)
Crispy ginger chicken.
Kalua pork plate.
Breakfast plate with spam.
The best sheet cake in Seattle at Cakes of Paradise.
These cakes are incredibly moist and covered in light, whipped frosting that’s not too sweet. Imagine the soft texture of angel cake with the density of pudding cake in unique tropical flavors like coconut, guava and passion fruit. Now stop imagining it because you’ll grow frustrated that you’re not there buying a slice right now.
Haupia (coconut pudding) cake.
Guava cake – my favorite.
Falafel bowl at Petra Cafe for lunch.
Beautiful pan-fried salmon with asparagus and quinoa by David.
Beef fried noodles with satay sauce.
Stir fried rice cakes.
Beef and fresh egg congee.
Stir fried glass noodles with asparagus and pork.
Just like mom makes.
Prepare the cold ingredients and marinade. As long as you have a combination of protein and crunch, then acid and salt for the sauce, I say you just wing it.
Here’s what I used:
- Chicken (pulled from a pre-roasted chicken – it is the laze of days for a reason..)
- English cucumber
- Garlic (coarsely chopped)
- Cleaned and blanched Enoki mushrooms
- Splash of Mirin
- 2-3 tablespoons of rice vinegar or regular clear vinegar
- 2-3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
Feel free to adjust the above measurements. I usually taste as I go.
Once everything dry is chopped up, mix it all together and let it sit in the refrigerator for 10-15 minutes.
Prepare your noodles al dente. Either thick Chinese style noodles, soba noodles or fettuccini pasta will work. Once the noodles are done, rinse them under cold water to stop the cooking. Remove the pot from the heat and coat with about two tablespoons of sesame oil. Once the oil is warmed and the pot has decreased in temperature, pour the noodles back in and toss with the oil and a teaspoon of salt.
Plate the noodles, then pour your mixture on top. Now, eat.