I have some very exciting news to share with everyone today.
Just One Cookbook won People’s Choice Award for CBS San Francisco’s “Most Valuable Blogger” in the Dining/Entertainment category!! My husband and I were both shocked when we were selected as finalist and even more surprised when we actually won! Thank you so much for your love and support. I appreciate each and every one of you more than you will ever know. This recognition means a lot to me personally and inspires me to continue sharing more delicious recipes. Thank you everyone!! I will be giving away a $50 Amazon Gift Card soon, so stay tuned! 🙂
Since my posts on Monday and Wednesday were focused on light meals, I will continue with the same theme and end this week with a healthy post. I hesitated calling this Broiled Salmon dish as a “recipe” because all that is required is to broil the fish in the oven toaster. This is my go to recipe when I already have a meat dish available as the primary course and don’t really have time to prepare another main dish from scratch.
After I married to my husband I learned that the Chinese usually have several main dishes during a meal. I grew up in Japan where we typically have one main dish and the rest are considered all side dishes. We may have 2 main dishes once in a while but it is rather rare. So it was a surprise when my husband asked me if we are having other dishes besides one on the table after I started to cook for him. That was a big culture shock to me because Japanese cuisine is light and simple most of the time. To adapt to our mixed culture life, I’ve started to cook at least 2 main dishes for each meal and when I’m really busy I can always count on broiled fish as one of main dish because it requires very little preparation.
This simple broiled fish is best served with yuzu soy sauce. Prepare a small dish with soy sauce and add a few drops of yuzu extract. It’s simple yet very delicious and goes well with broiled fish (hamachi, salmon, or aji). A lot of our friends have tried this sauce and they are quite surprised how great it tastes.
Most of the time my children devour any broiled fish we serve, but once in a while there is leftover. I usually make Salmon Onigiri (Rice Ball) using the leftover. Shiso adds nice flavor and brings out a great appetite. Hope you will try this simple meal one day.
Last but not least, I want to thank Dawnie of The Coach’s Wife’s Kitchen for the blog award! I have shared several facts about me in the past, so please check the link if you want to know more about me. 🙂
Have a great weekend!
- 2 fillets salmon (no more than ½" thick each)
- 1 salmon (broiled, break up into rough uneven pieces by hands) (recipe below)
- cooked Japanese short grain rice (I used 2 cups uncooked rice)
- 2 Tbsp white and black sesame seeds (roasted/toasted)
- 5 Shiso leaves (Ooba) (chiffonaded)
- Line a piece of aluminum foil over the oven toaster tray (so you don’t have to wash it later) and place the salmon on top.
- Bake the fish at 400F for 25-30 minutes. Prepare a small plate/bowl with soy sauce and yuzu extract. I use this brand of yuzu and dip salmon in the sauce to enjoy. Goes very well with white rice.
- In a non-stick frying pan, heat a little bit of oil and sauté salmon. With a wooden spoon, break up into smaller pieces.
Pour Seasonings, sesame seeds, and shiso leaves in a pan and mix all together.
- Pour the mixture into a rice cooker after rice is cooked and mix all together.
- While the rice is warm, make rice ball (usually triangle) with moist hands. Today I wrapped onigiri with nori seaweed (optional).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you