Salmon Cheese Tamagoyaki & Rice

This past Saturday I had what seemed like a houseful of people over for dinner. Okay, there were seven people in comparison to our normal four, not exactly a party, but still more than usual. I didn’t have anything taken out of the freezer, I decided to make everyone tamagoyaki on rice. Ever since I got my Japanese omelet pan for Christmas, they’ve become a go-to meal when I want something relatively simple and healthy.

This time I had smoked salmon in the fridge, so I added ingredients between each layer of egg: nori, cheese, and smoked salmon. The kind of salmon that I had automatically comes sliced in very thin, flexible sheets, so it’s perfect for this kind of thing. I really liked this addition and I think I will do it again in the future! I served the omelets with slices of naruto fish cake and cucumbers on the side, and a squirt of Japanese mayonnaise on top (if the diners wanted these additions).

Should I do this again, though, I’ll have to plan at least a little bit better. I didn’t make enough rice the first time so I had to make a second batch, and I realized that I was short of eggs about halfway through and had to send my brother-in-law out to get some. And if I’m planning on making this many tamagoyaki in a row again, I’m definitely going to have to pick up a second pan!

Green Tea Salmon with Coconut Rice & Miso Greens

When I bought the salmon for yesterday’s dinner, I had the option of buying just enough for one meal at a rather high price, or picking up a club pack that would make two meals for only a dollar or two more. Bulk discounts are a really big thing here and, if you can work with it, can save you an awful lot of money. Owning a deep freeze is a great way to buy in bulk without having to eat the same thing for a week. However, most ocean fish that gets to us here is frozen, since we’re about 1,100km away from the Atlantic coast in our country, and 500km away if we drive south to the States. I didn’t want to re-freeze the extra salmon, so we ended up eating it two days in a row. I’d been itching to try out some of the recipes from my new-to-me copy of Jamie’s 15 Minute Meals (Jamie Oliver, 2012), and the green tea salmon with coconut rice & miso greens on page 138 looked like it was packed with flavour.

I like how this book gives very specific directions for how to prepare these dishes in the least amount of time. That being said, this dish definitely took more than 15 minutes, mostly because of the rice. The instructions call for basmati rice to cook in light coconut milk for only 10 minutes — but I have never managed to make decent basmati on the stove in less than 25, and I cook it a lot. I tried to shave off a little time by cooking it in the Instant Pot (which didn’t exist when this book was written), but with the preheating, a 12-minute automatic cook time, and 10 minutes of releasing pressure naturally, it was still closer to a 25-minute cooking time. So I had to time my other preparation around the rice so that all of the elements finished at the same time. That actually made things much easier for me, since I’m definitely slower at my knife-work than Jamie.

My other issue with this recipe, and it’s become a big of a pet peeveas I’ve written before, is that the ingredients aren’t measured by something objective like volume or weight. Rather, they were given such measurements as “bunches” or “thumb-sized”. It’s fine to be able to throw in a pinch of this and a dash of that once I know a recipe well, but when I’m trying it for the first time I want it to be as much like the original as possible. Also, a “bunch” can change size from store to store and season to season — and I’m pretty sure that we use slightly different varieties of veggies than over in the UK, so their sizes can vary considerably. This can throw off proportions and potentially ruin a recipe. In this recipe, I threw in a whole bunch of cilantro instead of half a bunch, because the bunches where I was shopping seemed really small. Also, I had to use broccoli instead of broccolini, since my local grocery store didn’t carry the latter at all; luckily that particular bunch also had an approximate weight measurement as well.

Despite my pickiness about the recipe, I was very happy with the final dishes. The salmon with its green tea coating was surprisingly delicious, the coconut rice was lovely (and so easy!), and the veggies were crisp and fresh-tasting. I think the dressing would have been better with a little olive oil added to thin it out, since it had such a strong flavour that you really didn’t need much. The oil probably would have made my poor old blender deal with the whole thing better too, since it didn’t like working with such small quantities or low levels of liquid (my blender is older than I am). I think that making this sauce into a salad dressing for fresh greens would be absolutely lovely — unless I’m making it for someone who finds that cilantro tastes like soap. Luckily, I’m not one of them!

Yuan-Style Salmon & Spinach with Bonito Flakes

After all of the work (and many hours of ingredient hunting) over the weekend for Sunday’s dinner, I thought I’d keep things a bit more simple on Monday night. I’d been meaning to try out some of the recipes from Ten-Minute Bento (Megumi Fuji, 2007), since they all looked delicious and relatively simple. I went through my cupboards to determine what I already had, prepped my shopping list, and then went out for the day. Easy peasy, right? Except that halfway through the day my eldest called from school to tell me she was feeling sick, and could I come and pick her up. So much for picking up the missing ingredients with the girls after school, then. Instead of the leisurely dinner prep I had been hoping for, I chucked the rice in the Instant Pot right before my husband came home, made a mad dash for the grocery store once he arrived, and returned home as quickly as possible. I know, I could have changed my dinner plans entirely, but at this point it would probably have taken longer to find another recipe, scrounge the house for ingredients, and likely defrost something from the freezer.

Luckily the recipes in this book are as simple as described, if not necessarily as quick. (It’s not a ten-minute bento if you have to cook the rice, marinade the fish for ten minutes, and then grill each side of the fish for 4 minutes per side. Just saying.) I upped the portions to make the bento on page 21 for four people, and we all greatly enjoyed our yuan-style salmon & spinach with bonito flakes. I would definitely make this recipe again. Honestly, if it hadn’t been for circumstances delaying me from getting the ingredients earlier, it would have been a snap! As a bonus, making the sticky rice in the Instant Pot was super easy and came out perfectly.

Family Sushi Night

One thing we share as a family is that every single one of us loves sushi. However, we do differ as to which one is our favourite — the best bribe ever to use on Thing 1 is salmon nigiri, while Thing 2 is a big fan of a California roll or any maki with shrimp tempura in it, my husband prefers hand rolls (temaki), while I actually like sashimi (just the fish/seafood), possibly with a bowl of rice on the side to fill me up.

That being said, I don’t know why it didn’t occur to me before now to make sushi at home. I used to do it all the time in high school and as a young adult; I actually hosted a few dinner parties where we all rolled our own sushi. However, it is very time consuming for one person to make a family’s worth, and I guess I just set it aside until I thought the kids were old enough to help me out. But the kids are both old enough now to assemble their own soft tacos or burritos, and sushi uses many of roughly the same techniques, so I thought it was time to give it a go.

Last night I made up a big pot of sushi rice and cut up all kinds of toppings: smoked salmon, cooked shrimp, scrambled egg with a bit of mirin mixed in, cucumber, carrots, and avocado. Then I dug out one rolling mat per person and let everyone assemble their own sushi.

The nice thing about making sushi this way is that everyone can have it just how they like it, although probably not as pretty as they’d like it, that comes with a heck of a lot of practice. I find it surprising that a lot of people around here still assume that sushi automatically equals raw fish, when it’s really all about the vinegared rice. You can top it or roll it with just about anything you’d like. You can even avoid fish or even all animal products altogether, although the purists may take objection to that. But let’s be honest, purists aren’t going to be rolling sushi at home with their six-year-old, they’re going to be paying a very skilled professional chef to create the perfect mouthfuls.

I really liked the combination of the saltiness of the smoked salmon with the sweet egg and the crunch of cucumber.

The egg-and-shrimp roll I made could have used a little more punch; perhaps I should pick up some spicy Japanese mayo for next time?

My husband’s rolls generally turned out nicer-looking than mine, except, of course, when I went to take a picture. His egg, cucumber, and shrimp roll tasted pretty good, though.

After a couple of messy (if tasty) attempts at maki sushi rolls, the girls tried their hands at hand rolls, which are the closest in assembly to a taco, which is where there experience lies.

We had a really good time making and eating this dinner, and I’m starting to think I should have introduced homemade sushi long before now. I loved watching the kids’ faces light up when I told them that we could actually make sushi at home. Not only that, but it’s a pretty healthy meal that’s infinitely customizable. We are definitely going to do this again, and soon. It needs to become a regular thing in my house again.

Grilled Salmon & Trout Teriyaki Rice Bowls

It’s been unseasonably warm this fall, so I thought that another light, refreshing meal was in order. The girls requested rice bowls, so that’s what we ended up doing! I found a few pieces of both salmon and trout on special at the local grocery store, but neither one had quite enough to feed the entire family. In the end, I served each person a slice of each kind of fish.

I marinated the fish in Kikkoman Teriyaki Marinade & Sauce, and then my husband put it on the smoker grill. I always cook this kind of fish on a baking sheet even on a grill, and even if it’s skin-on like ours normally is, because once done it tends to fall apart into the machinery beneath. While the meat was cooking, I put on the rice, steamed some bok choy, thinly sliced some carrots, cut up one of my many home-grown cucumbers, chopped the onion tops from my garden (they’re a great substitute for chives), and cut up some enoki mushrooms. By the time all that was done, the fish was ready. Then all that was left was to assemble the bowls, and to eat!

Teriyaki Grilled Salmon

Last night the family wanted burgers, but while my kids would eat them every day given half the chance (especially Thing 2), I wanted something a little bit different. That being said, I still didn’t want to cook inside, since it was quite hot and humid. My solution was found at the fish counter at the grocery store.

I marinaded a piece of skin-on salmon for about thirty minutes in Kikkoman Teriyaki Marinade & Sauce, which is not my usual go-to for teriyaki. When I’m just spreading the sauce over the top and baking my fish, I generally use Golden Dragon Thick Teriyaki Sauce, which, as the name implies, is a thick sauce with more of a consistency of a ranch salad dressing (although nothing like the taste). The Kikkoman version, however, is a much thinner sauce, more like a broth, and it’s great for a marinade if you have the time. To add to the flavour, I had my husband throw the salmon on the wood pellet barbecue alongside the burgers and the tiny potatoes, while I steamed the spinach inside. The salmon was moist, tender, and absolutely perfect when it came off the grill. The rest of the family was having fancy maple ale burgers, but I think I got the better end of the deal by a long shot.

Teriyaki Trout Rice Bowls

Given all of the feeding (overfeeding?) that goes along with birthdays around here, I thought that a simpler supper was called for last night. Luckily, rice bowls are a family favourite (which you’ve probably noticed if you’ve read through my older posts), and teriyaki trout is something the kids ask for anyway. Well, they ask for teriyaki salmon, but trout is a fraction of the price, and they’re almost as happy with that.

So I cooked up some basmati rice, baked trout fillets with teriyaki sauce, steamed some bok choy in the microwave, and served it all with leftover hard boiled eggs from the fridge that had to be eaten up. That particular batch of eggs had spectacularly pale yolks, by the way, despite tasting nigh on identical to darker-yolked eggs.