These make a great appetizer/hors d'oeuvres or even a lite main dish.
Asian Salmon Lettuce Wraps:
Ingredients
Butter Lettuce (1 or 2 heads)- you can expect to get 4-6 good sized leaves off each head to make each wrap.
1 Good Sized Carrot
1 Head Cabbage
Sesame Oil
Salad Oil/ Vegetable Oil
Sesame Seeds
Soy Sauce
Sweet Chili Sauce
Cucumber
Salt
Pepper
Butter
Olive Oil
Rice Wine Vinegar
Sugar
1 Med/Large Shallot
1 Piece of Salmon Fillet about 4-6" wide
Butter Lettuce Head
Finely sliced cabbage (cut the main vein out of the leafs and thinly slice it separately, stack the leaves, roll them tightly then thinly slice them)
Shredded carrot (for shredding - a julienne peeler makes short work of this task)
About a 4 to 1 ratio of Cabbage to carrot is good (1 cup cabbage 1/4 cup carrot)
If you like cuccumber - cut a chunk in 1/2 lengthwise, scoop out the seeds then cut the halves again into quarters and thinly slice them.
Asian Dressing
1/8 Cup Sesame Oil
1/8 Cup Salad Oil
2 tbsp sugar
3 tbsp rice wine vinegar
1/2 tsp salt
1/8 tsp black pepper
Thinly slice the salmon meat Slicing it crosswise (knife running from tail to head instead of back to belly) holds it together a bit better. Slicing with the knife running back to belly is most common. Slice straight towards the skin then once the knife makes contact with the skin twist your wrist and slice the meat off the skin instead of all the way through the skin.
Make your salad by mixing Cabbage, Carrot, Cucumber, & dressing together in a bowl.
Preheat a shallow frying pan with 1/2 olive oil & 1/2 butter mixture - just enough to coat the bottom of the pan.
Dredge the pieces of salmon in seasoned flower (salt, pepper, garlic powder, smoked paprika) and brown both sides. Place salmon pieces on a paper towel covered plate to drain. Add 1/2 Butter 1/2 Olive Oil mixture as needed.
When all of the salmon has been cooked and removed, Put 1/4 cup minced shallot in the pan, when the shallot turns translucent, add 1/4 cup of soy sauce and 1/4 cup Sweet Chili Sauce, when it begins to boil, turn the heat off and place in a bowl or gravy boat.
Assemble your wraps by placing a leaf of Butter Lettuce down on a plate, scoop some salad on top, then slices of salmon, topping it off with the sauce and a sprinkle of sesame seeds, fold and eat!
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There was this little Chinese Restaurant in downtown Sacramento on K Street, that I used to stop in and grab this dish for lunch and go eat in the park. They went out of business. (I guess I didn't stop in often enough!)
I began to miss this dish, so I set out to recreate it! It took me SEVERAL tries and I'm not sure it's an exact duplicate of the original but I'm pleased with it - I hope you enjoy it!
Hot Basil Chicken:
This is a spicy dish and can vary in heat depending on the peppers - they can vary in heat from one to another.
6 Boneless Skinless Chicken Thighs (buy them or remove the skin and bone yourself)
6 to 10 Leaves Fresh Basil
5 good sized Mushrooms
Vegetable Oil
Fish Sauce
Onion or Shallot
3 Jalapeno Peppers
White Rice
Start the Rice (Bring 1 1/2 Cups water to a boil, add 1 cup rice, cover the pan and turn the heat to low.)
Quarter the Mushrooms
Thinly slice 2 of the peppers into rounds (discard the tops), remove the seeds and veins from the 3rd pepper and coarsely chop.
Cut the chicken into 1" chunks
Heat oil in a large frying pan, when the oil is hot, add the chicken. When all of the chicken has turned opaque/gray-brown, add the peppers, mushrooms, onion (to taste). Now would be a good time to give your rice a stir with a clean spoon. Continue to stir on Med-High heat until the peppers all wilt. At this point take the basil leaves and tightly roll them lengthwise and slice the roll every 1/4 inch - fluff the basil ribbons then add them to the pan. If you cut the basil at the beginning of the dish, it will oxidize and turn black (bunch like a sliced apple left out in the open would turn brown) it's best to wait before slicing the Basil until the dish is ready. Once the basil is stirred in, add the fish sauce (most fish sauce comes in squirt bottle - so squirt it all over your dish generously) if the fish sauce doesn't have a squirt bottle - add 3 tablespoons to 1/4 cup - fish sauce is salty therefore you're adding a salt component to the chicken and the rice it's being served with.
Serve next to, or over the rice. Serves 2 or 3 people as a main dish.
I grew up fishing Lake Ontario for Yellow Perch, Rock Bass, and Smallmouth Bass with my dad. When I was old enough to handle a knife, my Dad taught me how to clean my catch. Back then we cleaned them the traditional way by scaling them, removing the head and the entrails.
Later, someone taught my Dad how to fillet fish and he passed it on to me. The Butterfly Fillet method came about after years of filleting fish. After catching an especially fine example of a Rainbow Trout and wanting to honor my catch, as well as the people I planned on serving it to, with an over-the-top stuffing. Now I've Butterfly Filleted so often it's hard to clean fish any other way.
How to:
The Butterfly Fillet method works best on fish in the Trout, Salmon, Char family - it removes the meat from the fish in one piece, without removing the head, tail, or entrails. You end up with one virtually boneless piece of meat in about the same amount of time it would take you to clean one the traditional way.
Caring for your catch:
A good meal starts with a good product. If your fish hasn't been properly cared for the meal probably won't be as good as it could be. I live in California where the summer temperatures get over 100 and the surface temperature of the lakes can be like bath water. The cold water species we're discussing are fatty fish, which can spoil quickly. If I catch a fish from 100 feet deep where it's nice and cool, put it on a stringer and drag it behind a boat all day in 70+ degree water - isn't an ideal situation. By putting fish immediately on ice in the ice chest to keep it cool. Pour the ice in the sink and put the bag of fish on top of the ice and remove the fish one at a time to clean them then put the meat back on ice untill you ready to do something with them, will insure a fine meal.
Over-The-Top Fish Stuffing
You are going to have to gauge the quantity of the stuffing that you'll need.
For several smaller fish or one large (say 5#)
2 small cans of tiny shrimp - drained
2 small cans of Crab Meat - drained
1/2 to 1 Cup Italian Seasoned Bread Crumbs
1 Tablespoon Minced Garlic
1 minced green Onion
2 chopped Mushrooms
2 tablespoons chopped Italian/Flat Leaf Parsley
1/4 Cup Sharp Cheddar Cheese cut into 1/4 cubes
Mix all the ingredients together in a bowl.
On a large fish be sure to remove the pin bones (run your fingers from front to back, across the highest ridges of the meat to feel them) use tweesers or small needle nose pliers to pull them straight out. On smaller fish the pin bones are small enough to not be a choaking hazard and in most cases never noticed.
Put a layer of foil on a cookie sheet and spray with nonstick spray. Lay the fish on the foil.Salt & Pepper the inside of the fish. With your hands spread the stuffing across one half of the fish. More stuffing will fit in the belly cavity. Lay thin slices of cold butter on top of the stuffing. Fold the unstuffed halfof the fish over the stuffed half. At this point you can see how well the stuffing fits. You can take some out or add more, pack some into the opening at the fish's back. Salt & pepper the top of the fish's skin and put thin slices of cold butter on top.
Bake at 350 - time is determined by the size of the fish smaller fish will take 20-30 minutes a large fish ill take 45min to 1 hour. Half way through I like to spoon the melted butter from the cookie sheet over the fish. I like my fish a bit on the dryer side so I pull it out when the skin is starting to brown and the exposed part of the meat is firm and slightly dry.
Presentation - visual presentation is part of the dining experience. On smaller fish a long thin spatula/icing spreader under the length of the fish can support it from cookie sheet to plate. On a larger fish lifting the foil from cookie sheet to serving platter then removing the foil in pieces works best. Now is a good time to remove the remaining fins, simply pull them out.
When carving a large fish it's best to use a serrated knife it cuts through dried skin better with minimum amount of distortion. Use a flat spatula pressed firmly against the end of the fish, then slice. Use the knife to help flop the slice onto the spatula, and serve. For young children and elderly - the portion of fish past the ribs to the tail is the safest section to serve if bones are a concern.
makes short work of this task)
