Super Simple Salmon

A simple yet delicious salmon made with a few non-fancy ingredients.

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 304

Ingredients

• Garlic powder - 1 tbsp
• Dried basil - 1 tbsp
• Salt - 1/2 tsp
• Salmon fillets - 4 (6 ounce each)
• Butter - 2 tbsp
• Lemon wedges - 4

Method

1. Thoroughly mix together the garlic powder, basil, and salt in a small bowl.

2. Sprinkle the mixture in equal amounts onto all the salmon fillets and rub it in.

3. Melt the butter in a skillet over medium heat.

4. Cook the salmon in the butter until browned and flaky, about 5 minutes per side.

5. Serve each piece of salmon with a lemon wedge.

Simple Sauteed Sesame Chicken

 

A simple, healthy and more savory version of a sesame chicken that can be made with flour or even gluten-free flour mix. Best served with steamed rice and vegetables (e.g. broccoli, carrots, and water chestnuts). 

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 6

Calories: 253

Ingredients

• Chicken breast halves - 4
• Salt - 1 tsp
• Ground black pepper - 1 tsp
• All-purpose flour - 2 tbsp
• Red pepper flakes - 1 tsp
• Garlic powder - 1 tsp
• Onion powder - 1/2 tsp
• Low-sodium soy sauce - 3 tbsp
• Sesame oil (toasted/regular) - 2 tbsp
• Honey - 2 tsp (optional)
• Olive oil - 1 tbsp

Method

1. Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick.

2. Season with salt and pepper.

3. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl.

4. Add chicken and toss well.

5. Add soy sauce, sesame oil, and honey; stir to coat.

6. Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

French Omelette

Easy simple steps to make the perfectly smooth, layered, creamy French omelette.


Servings: 1
Prep Time: 2 minutes
Cook Time: 5 minutes
Calories: 393

Ingredients

Fresh Eggs - 3
Kosher Salt - 1/4 tsp
Water - 1/2 tsp
Unsalted Butter - 2 tbsp
Cayenne - 1 pinch OR White Pepper - To taste (optional)

Method

1. Whisk the eggs with salt and water until completely blended i.e. liquid not thick (approx. 1 to 2 minutes).

2. Heat butter over medium-high flame in a non-stick skillet (9 to 10 inch) only until it melts. Note: Not until it sizzles!

3. Add the whisked eggs.

4. Stir in a circular motion rigorously with a spatula to scramble the eggs, while shaking the pan as well to level out the mixture. Also keep bringing the egg from the edges towards the inside while leveling the egg.

5. Stir the egg till they become firmer such that the shaking stops leveling the egg and we need the spatula to level the egg. At this point level the egg using the spatula. While the base of the egg is still wet but not runny, turn off the heat and start rolling the egg. Note: Roll in a way that the last inch of the egg is rolled on top.

6. Add in small chunks of butter, sliding and melting them under the egg to lubricate its base. Let the egg sit in the butter for a minute or so. This will improve the texture of the egg beside easing the process of sliding the egg out of the pan.

7. Slide out the egg on a plate, making sure the seam side goes down and the smooth side is on top.

 8. Brush some butter on top to give it a final shiny look.

9. Serve with toasted bread and watercress. Dust with Cayenne pepper (optional).

Note: The omelette can be made to have fillings of your choice as well e.g. chopped chives, Swiss Gruyer cheese, etc. which is sprinkled onto the egg before rolling the egg.


Courtesy: Chef John (Allrecipes.com)