As you already may know I always try to make simple yet tasty recipes, and this one is no exception. I made this a few nights ago, I wasn’t in the mood to make something more elaborate so I came up with this “salmon crudo”.
- About 4 oz of salmon (no skin)
- 1/2 cucumber
- Juice of 1/2 lemon
- Ponzu sauce
- White truffle oil
To make this, first I sliced the cucumber in julienne making sure to keep the green skin, then I marinated it with the lemon, truffle oil and ponzu sauce, while I sliced very thin the salmon.
Then you just make little rolls, like in the picture, with the cucumber in the center covered with the salmon. You could also drizzled with the sauce that you used to marinate the cucumber and add a little more truffle oil.
Let me know how it goes!
This is a salad that I make very often, because of how simple it is to prepare.
- Raw salmon
- Spinach or any other green you have
- Mango (optional)
- For the sauce: Peanut butter (just a bit), sesame oil, fresh ginger and lemon
Just mix it all together and enjoy it!
I always try to eat fruits in the morning with my breakfast and this is just a fun way to serve, them not only for you but for someone spacial. I served this for my fiancée who doesn’t always like to eat fruits but this was fun so he really enjoyed it.
This is a really simple and tasty way to eat quinoa.
The first step is to stir fry some shrimps, carrots and broccoli, seasoned with salt, pepper and curry. Once you have that done, you add it to your cooked quinoa and you’re done!
Let me know of you try it!
In Michigan during spring and summer you can find the best morel mushrooms ever. The first time I tried them was in Europe and I fell in love of their “nutty-earthy” flavor. So when I saw them at the store I decided I was going to cook something with them.
I did an oven roasted chicken with morels; first I sautéed the mushrooms with red onion, olive oil and white wine. I poured this “sauce” into the chicken and roasted it all together in the oven.
As a side dish I prepared a simple caprese salad, with a balsamic glaze and the micro-greens I had from the other day.
I hope you can get the chance to try morels someday!
On Sundays I like to eat really good, I don’t know if it is because when I used to live in Venezuela, Sundays where to go out and eat in a nice restaurant with my family, or because I feel I don’t need to “diet” since is rest day! But any way, my point is that I cooked this late lunch on a sunday while I was living in Kalamazoo, MI.
This menu consisted of:
Oven roasted lamb chops, with rosemary, salt and pepper. I love to eat my lamb really simple so I can taste flavor of the meat; and lamb is one of my favorites.
As a side, we had oven roasted potatoes with the same ingredients as the lamp, and I actually cooked them in the same pan as the lamb; the other side I prepared for this meal, were boiled green beans (about 4-5 minutes) with a touch of truffle oil and parmesan Reggiano.
It turn out to be a great meal that we accompanied with a glass (maybe 2 or 3) of a nice argentine Malbec.
I found some “micro-greens” at this organic store back in Kzoo, that I just had to buy to see what they would be like, after much complaining from my fiancée about the price, it turned out they were amazing!!!
I made fish tacos, with some tilapia leftover I had, avocado, soy sauce, ginger, chives, sesame oil and the famous micro-greens!!!