this sauce is divine. I use it for creamy scallop nigiri and BBQ hotate nigiri and I’m planning on using it on grilled albacore.
1/2 cup mayonaise (japanese mayo is best but a delicate flavored one such as from trader joes will work)
*2 tbsp siracha sauce (more or less to taste…so you can controll the spiciness)
1/4 teaspoon of toasted sesame oil
*you can also substitute a combination of franks red hot sauce and sweet chili oil or sauce.
pasta noodles (cooked)
1 pound whole raw prawns
Quart of whipping cream
2 tbsp. minced white onion
1 teaspoon crushed garlic
1/2 cup of white wine
Saute onion until soft, deglaze pan with half of wine. Pour cream into pan and simmer for 10 minutes. Add prawns, rest of the wine, garlic and salt and pepper to taste. Remove prawns and simmer noodles in sauce for 3 minutes. Remove noodles and add parmasean cheese to sauce and let sit for 2 minutes, ladle sauce over noodles.
I bought a beautiful piece of wild caught salmon at costco, but I hadn’t gone to the grocery store in awhile so I was short on things to cook it in/with. I had guests over and needed something to go with ravioli with a red sauce. I also had some asparagus that I needed to go with the meal. I started thinking Italian food after opening my fridge I pulled out some of the only ingredients in the fridge, sun dried tomatoes and parmesean cheese. The following is what I came up with…Quite delicious.
1-2 pounds of Wild Salmon (do not use farmed salmon…ever. please.)
Parmesean Cheese
Salt
Pepper
Olive Oil
Season the salmon with salt & pepper. On one side press parmesean cheese into salmon covering one side. Heat Oil in a frying pan until sizzling hot and place salmon cheese side down, flip when browned. Cook until fish is cooked through and garnish with sun dried tomato sauce.
You are currently browsing the archives for the Seafood category.
