Japanese Snack Recipe: Onigiri

Onigiri, or a Japanese rice ball is a snack popular all over Japan. These rice balls are often filled with ingredients like pickled ume, salted salmon, or other salty or sour ingredients. These ingredients usually act as a natural preservative. The rice balls are usually wrapped in nori (seaweed) which makes these treats wonderfully portable and adds an additional salty flavor.

Despite common misconceptions, onigiri is not sushi. Onigiri is usually flavored with salt or other fillings while sushi is flavored with a sushi vinegar. that being said, the rice used is the same. You want  short grain Japanese rice (also known as sushi rice to some). If you can't get a hold of Japanese rice, Italian medium-grain rices like vialone or arborio (usually used in risotto) can be used. What matters is that the rice remains sticky and moldable. We filled our onigiri with simple pan-fried salmon, but feel free to experiment with your own ideas to find the perfect onigiri for you! Keep reading below for our favorite, simple onigiri recipe...

Onigiri

(makes about 6 servings)

Ingredients

• 1 small salmon fillet
• 1 tablespoon butter
• 2 teaspoons dried parsley
• 3 cups cooked Japanese rice (rinse and drain at least two to three times before cooking)
• salt
• pepper
• 6 pieces Japanese nori (dried seaweed)

Directions

1. Place the rice in a mixing bowl and run under cold water while mixing the rice with your hands. Drain the rice through a strainer, then repeat the process at least two or three more times to properly wash the rice. Add to a rice cooker with 3 cups water and turn the rice cooker on.
2. While the rice cooks, sprinkle the salmon fillet with salt, pepper, and parsley. Melt the butter in a skillet and cook the salmon skin-side down first for about 4 minutes on each side on medium heat. Remove the salmon from the heat and break apart with a fork to form small salmon flakes. Set aside.
3. Line a small, shallow bowl (or Japanese teacup) with enough plastic wrap to hang well over the sides. Press the plastic down into the cup with your fingers.
4. Sprinkle the inside of the cup with a little water, and shake the excess into the sink. Sprinkle the plastic wrap with a little salt, turning the cup or bowl so the sides get sprinkled too. Shake out any excess salt.
5. Add about 2/3 cup cooked rice to the bowl, letting it sit loosely (no need to pack it down). Poke a hole in the middle of the rice with your finger about halfway down. Add about 1/2 tablespoon or so of the salmon flakes into the center.
6. Lightly press the rice over the filling, then gather up the ends of the plastic wrap. Twist and squeeze, pushing out and excess air. Twist tightly to form a ball,  squeezing to make sure the salt sinks into the surface and making sure the rice sticks together. Mold into the shape you like (perfectly round onigiri will be the simplest though many like the triangle look).
7. Unwrap the rice ball from the plastic wrap and wrap one side with the onigiri. Serve immediately. To make for later use, keep the rice in the plastic wrap until ready to serve.
8. Enjoy!

Simple Seafood Recipe: Grilled Salmon

There's just something about the grill and seafood that go so well together! This salmon recipe is pretty basic but delivers lots of flavor. The trickiest part is getting the grilling temperature right. 

The proper temperature ended up being medium-high to. We were able to brown the salmon perfectly without over-cooking for drying the cut out. One of the best ways to detect doneness for the salmon is to pull the salmon from the grill and squeeze the sides of the fillet gently between your fingertips. The fillet should be firm but not hard. Under cooked salmon will feel squishy by comparison. We waited until after we cooked the salmon to properly flavor it. Adding too much of a marinade would hurt the grilling process. Instead, after cooking, we melted just a little a basil lemon compound butter right on the still-hot fillets. This made the fish perfectly light and mixed wonderfully with the flavor from the grill. Keep reading below for this great recipe...

Simple Grilled Galmon

(makes 2 servings)

Ingredients

• 4 salmon fillets (center cut) each about 1/2lb and 1 1/2" thick
• canola oil for the grill
• 8oz unsalted butter, softened
• 8 leaves fresh basil
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 2 whole cloves garlic, minced
• salt and pepper to taste

Directions

1. To make the butter, place the butter in a mixing bowl. Layer the basil leaves one on top of another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place the basil in the bowl. Add the lemon zest, lemon juice, and garlic and mix the ingredients to incorporate. Add the salt to taste.
2. Place the compound butter on one end of a 10" square piece of parchment. Roll the butter in the paper, creating a cylinder, about 5" long. Twist the ends and freeze for about an hour before using.
3. Heat the grill over medium-high heat. Rub the grill grate with an oil-dipped paper towel wad. Brush the salmon on both sides with oil. Sear skin-side down for 2 to 3 minutes. Flip gently with long-handled tongs or a spatula, and cook an additional 3 to 4 minutes longer.
4. Remove the salmon from the grill and pull the butter from the freezer. Thinly slice one or two small pieces of butter and place right on top of the hot salmon. Garnish with basil or lemon on the plate.
5. Enjoy!

Seafood Recipe: Cedar Plank Salmon

Sometimes when grilling we are looking for a classic, wooden, smoky flavor. This flavor can really help make a dish sing, and one protein that is particularly enhanced through a good, wooden flavor is salmon. What's the best way to get that perfect wood-grilled flavor without requiring a smoker? For our recipe, all you need is a little wood and a standard charcoal or gas grill.

The answer is to use wooden planks you can obtain from specialty cookware stores, grilling supply stores, or even hardware stores (though the first two are preferable since they are less likely to have any bad chemicals in them). You can actually cook with a large variety of wood types. Alder adds a mild, mellow flavor, while cherry is more rich or bright. Hickory is smoky and is fantastic for red meats and pork. For salmon, however, we absolutely love using cedar. Cedar adds a lush, smoky, aromatic flavor that pairs perfectly with some lemon, dill, and rosemary. Keep reading below for this excellent recipe...

Cedar Plank Salmon

(makes 6 servings)

Ingredients

• 1 cup white wine for soaking the wood planks
• 2 tablespoons grainy mustard
• 2 tablespoons mild honey
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh dill
• 1 tablespoon grated lemon zest
• 3 teaspoons sesame seeds (optional)
• 1 2lb salmon fillet with skin

Directions

1. Rinse the plank(s) with water to remove any dust. Fill a large container with water. Submerge the plank in the water. Add the white wine. Soak the cedar planks for two hours before grilling.
2. Heat the grill to about 350F or medium heat.
3. Stir together the mustard, honey, rosemary, dill, zest, sesame seeds, and 1/2 teaspoon each of salt and pepper. Spread the mixture on the flesh side of the salmon and let the salmon stand at room temperature for 15 minutes.
4. Place the salmon on the plank, skin side down, and grill, covered with lid, until the salmon is just cooked through and the edges are browned (13 to 15 minutes). Let the salmon stand on the plank 5 minutes before serving.
5. Enjoy!

Sweet & Savory Balsamic-Glazed Salmon

Who doesn’t love a little bit of sweet and savory? The sweetness of honey and brown sugar makes this glazed salmon stand out, and it’s a perfect and simple recipe for any dinner table. 

Depending on the market price of salmon and your proximity to the fresh variety, salmon might be a bit of a splurge – but you could also use this glaze for chicken and have similarly tasty results. 

If you don’t have honey on hand, you could also use maple syrup for the same sweetness factor. If you don’t have brown sugar, simply use an extra tablespoon of honey. Then, in just 15 minutes, it’s time to dig in! 

Balsamic-Glazed Salmon

(makes 6 servings)

Ingredients:

• 1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
• Salt and pepper
• 3 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 1/2 teaspoons sesame seeds

Directions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.
2. Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.
3. Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.
4. Serve with rice, veggies, or another side.
5. Enjoy!

On the Lighter Side: Salmon Cakes

You’ve heard of crab cakes, but have you tried salmon cakes? They offer a great way to blend salmon with fresh herbs, which enhance the salmon flavor and also would pair well with an aioli or dill-based sauce.   

Though we’ve included instructions for sautéing, you could also bake or grill the cakes. In fact, you could also place these cakes on a bun and turn them quickly into salmon burgers – yet another delicious dinnertime meal! 

We suggest topping with a lovely avocado aioli, like this simple recipe: Mix 1 avocado (peeled, pitted), 1/4 cup mayo, 2 minced garlic cloves, a pinch of salt, and the juice from half a lime in a blender or food processor until smooth. Other sauces would be great for pairing, too!

Salmon Cakes

(makes 6 cakes)

Ingredients:

• 1 1/2 pounds skinless center-cut salmon fillet, finely chopped (or can substitute canned salmon)
• 1/2 cup mayonnaise or sour cream
• 2 tablespoons Asian fish sauce
• 2 tablespoons hot sauce
• 2 garlic cloves, minced
• 1 medium shallot, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped mint
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups panko or plain dry bread crumbs
• 1/4 cup vegetable oil
• Lemon wedges, for garnish

Directions:

1. In a large bowl, mix the mayo, fish sauce, hot sauce, garlic, shallot, ginger, lemon zest, cilantro, mint, salt, and pepper. Then, add the salmon and 1 cup of the panko breadcrumbs to this mixture. Carefully fold everything together and then, with lightly oiled hands, mold the mixture into 6 cakes.
2. Cover the cakes with plastic wrap and let them refrigerate for at least 2 hours.
3. Pat the other 1/2 cup panko breadcrumbs onto the sides of the salmon cakes. Then, grab two large skillets and heat 2 tablespoons of oil in each one. Cook 3 cakes in each skillet on medium-high heat – cook for about 4 minutes on each side or until desired level of doneness (many prefer them well-browned on the outside and barely cooked in the center).
4. Top with mayo, aioli, or simply some sliced avocados. Serve with lemon wedges on the side.
5. Enjoy!

Seafood Recipe: Salmon and Asparagus Quiche

Salmon and asparagus are a duo that just works. Whether you’re wrapping salmon around asparagus, throwing them together in a salad, or pairing them with pasta, the result is always absolutely delicious -- so it’s no surprise that a salmon and asparagus quiche is a breakfast or dinner win. With this recipe, you can also choose between fresh or smoked salmon in the dish. 

Salmon and Asparagus Quiche

(makes 4 servings)

Ingredients:

• 1 refrigerated pie crust (e.g. Pillsbury)
• 8 ounces fresh cooked salmon or smoked salmon, cut into chunks 
• 12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
• 4 eggs
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 1 teaspoon minced thyme
• 1 teaspoon minced dill
• Salt and pepper to taste 

Directions: 

• Preheat oven to 375 degrees F.
• To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).
• Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.
• While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.
• Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.
• Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.  
• Enjoy!

Warm & Filling Recipe: Tasty Fisherman’s Pot Pie

The U.K. is a place that really embraces pies: meat pies, fish pies, vegetable pies…pies are their comfort food! We’re pulling a page out of their book and making a tasty Fisherman’s Pie with three different types of fish. (It’s just as good if you choose to stick with one type of fish, if that's more to your taste!). This dish is the best on cold days when all you want is to be snuggled up somewhere cozy—eating it will help warm you from the inside out!

Fisherman’s Pie

(Serves 6-8)

Ingredients 

• 1 1/4 pound assorted fish pieces (salmon, haddock, cod), 1-inch pieces
• 1 1/4 cup fish stock
• 1 1/2 cup milk, divided
• 2 cups creamy mashed potatoes (homemade or storebought)
• 1 cup seasoned bread crumbs
• 1/2 cup butter
• 3/4 cup flour
• 1 1/2 tablespoon parsley
• 3 cloves garlic
• 1 bay leaf
• salt and pepper, to taste

Directions

1. Heat oven to 355º F.
2. In a large saucepan, bring 1 1/4 cup milk and fish stock to a simmer. Add the different pieces of fish and bay leaf and let poach for no longer than 5 minutes. Remove fish and transfer to a plate. Reserve the
3. In a different saucepan, melt the butter over medium heat and add the flour to make a roux. Stir well. Add the poaching liquid to the roux, raise the heat and cook for 2-3 minutes until the poaching juices are incorporated into the sauce. Take off heat and remove bay leaf.
4. Add fish pieces back into thickened mixture and season with salt and pepper and parsley.
5. Pour the fish and sauce into a deep baking dish and cover with a thick layer of mashed potatoes. Sprinkle with breadcrumbs and bake for 30-35 minutes, or until the breadcrumbs and mashed potatoes are browned and the sauce beneath is bubbling.