This delicious Asian salmon requires no marinating. Simply broil, brush with an asian-inspired glaze and serve. The flavors are spectacular!
It all started when I wanted to use up not just the salmon I had in the fridge (duh), but also scallions. “Ha! Asian salmon!” I thought, but all the recipes I found said to marinate the salmon for at least 2 hours, then bake in the marinade, basting occasionally. Since it was already 6pm, I hardly had time to marinate, so decided to just brush the salmon with olive oil, broil it (a matter of 6 minutes), thickening the marinade into a glaze in the meantime, then brush it with the glaze. It turned out amazing, and even though my personal favorite is still my blackened salmon, I think this comes in at a close second, and really, it depends on your mood and on what flavor experiecne you’re lookig for on a particular night.
A comment on thickening the glaze: I use konjac flour, a powerful fiber-based thickener. It’s zero-carb and flavor-neutral, but you can definitely use cornstarch instead – a teaspoon of cornstarch should be comparable to 1/8 teaspoon of konjac flour, though nutrition info will change slightly. Click for the recipe
What’s not to like about bacon wrapped meatloaf? Well-seasoned ground beef, wrapped in bacon and baked into hot, juicy perfection. I’m in! But these mini little bacon wrapped meatloaves are even better – they are delicious, cute, portable, and can be held with your hands if you so wish. They make a great appetizer or snack, and a delicious entree. Click for the recipe
These gluten free crackers amazed me when I first made them, because I was expecting a compromise, but these are better than wheat crackers. Savory, crisp and very flavorful, the almond flour gives them a wonderfully nutty flavor and a crunchy texture. Click for the recipe
A delicious bok choy recipe, that highlights the Chinese cabbage’s delicate flavor. Click for the recipe
Tasty cheese roll ups make a quick, easy snack – the perfect game day snack. They are easy to make, quick, low-carb and gluten-free, and are wonderful by themselves, or dipped into pizza sauce or guacamole. Click for the recipe
These delicious cabbage pancakes are my own low-carb interpretation of a classic Japanese dish, okonomiyaki. I was intrigued when I came across a recipe for cabbage pancakes online, but I wanted a low-carb version. So instead of the flour traditionally used in Japanese cabbage pancakes, I used just a little coconut flour. Coconut flour is very absorbent, so you can use just a little, without impacting the flavor.
We all loved the result – tender, tasty cabbage pancakes, and the spicy dipping sauce is phenomenal. I insist that you make it and use it! Without it, the pancakes are very good, but with it, they are amazing.
These cabbage pancakes make an excellent appetizer or side dish, but they are hearty enough to serve as a vegetarian main dish, if you serve 4 per person instead of 2. Click for the recipe
These tasty salmon muffins are great as an entrée, served with homemade tartar sauce and a side of vegetables. They are very substantial and filling – two per person is more than enough.
Leftovers are great as a quick snack, either lightly warmed in the microwave or straight out of the fridge.
Looking at these salmon muffins today, I thought to myself that next time we have company, I’ll make them in a mini muffin pan – they would make great hors d’oeuvres, served alongside tartar sauce for dipping.
I make these salmon muffins in 1/3-cup ceramic ramekins, to minimize the risk of sticking. I imagine that if you grease a regular muffin pan well, that would work too, although a silicone muffin pan would be safer. Click for the recipe