You are browsing the Blog for marinade.

Pomegranate Molasses-Glazed Salmon

October 24, 2012 in Fish and Seafood, Main Dishes

Pomegranate molasses is an ingredient used in Lebanese cooking.  It is made by simmering pomegranate juice until it’s concentrated enough to have a syrup consistency.  It has a lovely sweet tang that pairs very well with salmon.  If you don’t live near a Lebanese grocery store, you can buy pomegranate molasses from amazon (much cheaper per bottle if you buy 4).

 

Ingredients:

  1. Combine ginger, garlic, orange juice and 2 Tbsp pomegranate molasses.  Pour over salmon and marinate at room temperature for 15 minutes (my preference is to do this in a large ziplock bag because I can just flip the bag over once or twice during the marinating to make sure all of the salmon gets well-seasoned).
  2. Preaheat oven to 425F.  Line a baking sheet with parchment paper or tin foil.  Lightly grease with coconut oil or other cooking fat (you can skip this step if your salmon has skin).
  3. Remove salmon from marinade and place (skin-side-down if your salmon has skin) on the prepared baking sheet.  Discard remaining marinade.
  4. Drizzle a little more pomegranate molasses on the top of each piece of salmon and either spread with a knife, the back of a spoon, your finger or a pastry brush.  Careful not to put so much on that it’s pouring over the side because any that does will likely burn during cooking (it’s not a huge deal if this happens and this is what the parchment/tin foil is for, but it does smell and smoke, which isn’t fun).  Each salmon fillet will be nicely coated with something like 1-2 tsp of pomegranate molasses.
  5. Bake for 12-15 minutes, until salmon is fully cooked (opaque throughout and segments come apart easily).
  6. Enjoy!

Tags: , , , , , , , , , ,
6 Comments »

Asian-Inspired Chicken Wings

July 18, 2012 in Meat and Poultry

No, this is not teriyaki.  This is something so much better!  The flavor combination was actually inspired by the traditional Chinese preparation of chicken or duck feet (yeah yeah, I know, but I’m not asking you to eat feet here and it really works with wings).  The flavor is distinctly Asian but at the same time works really well with typical Western side dishes.  We ate these wings with salad, steamed vegetables and watermelon on the side and they were delicious (they’d be great with some stir fried veggies on the side too!).  The longer you marinate these wings, the better.  You could get away with a few hours, but I far prefer overnight.  We barbecued these wings, which is definitely my recommendation, but they could be baked in the oven too.  Yields 4-5 servings.

Ingredients:

1.    Place chicken wings in a large bowl (if overly wet, pat dry with paper towel).
2.    Heat coconut oil over medium-high heat in a small saucepan.  Add ginger, garlic, anise and fennel seed and cook, stirring so that it doesn’t burn, until fragrant, about 2-3 minutes.
3.    Add coconut aminos, honey, vinegar, and fish sauce.  Bring to a boil and simmer for 1 minute.
4.    Remove from heat and add sesame oil.
5.    Pour over chicken wings, and stir to coat.  Once chicken wings have cooled enough to handle, cover and place in refrigerator to marinate overnight (up to 24 hours).  Stir the wings once or twice during marinating to make sure they are evenly treated.  (I really like to marinate my wings in a large re-sealable bag, because I can remove the air and lay all the wings flat so they are more evenly coated with marinade.  Instead of stirring, I just flip the bag over!)
6.    Drain excess marinade off wings.  Barbecue wings until cooked, turning once (something like 20 minutes total depending on how hot your grill is).  Alternatively, you could place the wings on a baking sheet lined with tinfoil (might want to grease first) and bake at 375F for 45 minutes to 1 hour, until fully cooked (internal temperature should reach 180F).
7.    Enjoy!

Tags: , , , , , , , , , , , , , , , , , , ,
5 Comments »