Tag Archives: buckwheat honey

Apple Cider Teriyaki Salmon

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I love salmon.  And I love the fact that Krieger’s Market is all of three blocks from my house.  It’s so easy to stop and pick up some organic salmon on the way home from work!  I also love Krieger’s because of things like this:

This has been taped to the meat/deli counter for as long as I can remember.

The Canadian cooking rule! This has been taped to the Krieger’s meat/deli counter for as long as I can remember.

Typed instructions for cooking fish, cut from a larger piece of paper and taped to the edge of the meat/deli counter.  And the instructions really work!  (Sorry, the picture is a little fuzzy – I snapped it with my cell phone while I was getting the fish.)

I always follow these instructions for salmon, and it always comes out perfectly done.  But to shake things up a bit, this time I wanted to make some kind of sauce.  I came up with a version of teriyaki sauce made with soy sauce, apple cider and buckwheat honey.  Sounds crazy, right?  Maybe.  But it was yummy!

Apple Cider Teriyaki Sauce (this made enough sauce for two 8 oz pieces of salmon)

  • 1/2 shallot, minced
  • 1 Tablespoon olive oil
  • 1/3 cup soy sauce (I used low sodium)
  • 1/3 cup apple cider
  • 1/4 cup buckwheat honey (more about buckwheat honey here)
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame seeds
  • salt and pepper to taste
  • 1 scallion, chopped (to garnish)

In a small saucepan, sauté the shallots in olive oil over medium low heat until soft.  Add the soy sauce, apple cider, honey, garlic powder, salt and pepper and whisk together.  Bring to a boil, then turn the heat down to medium/medium high and let the liquid reduce until it resembles a thin glaze.  Taste it – add a pinch more salt if needed.  Stir in the sesame seeds and pour over salmon (or chicken, I suppose).  Garnish with chopped scallions and enjoy!

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Easy, right?  And since I already had the apple cider opened, I had a glass of cider with dinner.

Anyone up for a battle of wits?  (You can watch the scene from the movie here,)

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Chicken Stir-Fry with Ramps and Asparagus

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Hi, all!  I know, I haven’t been around for a little while.  I’m sorry!  No excuses, I think I was just being a bit lazy.   I have been cooking, I promise!  I just haven’t been so great about taking pictures and actually writing down what I’m doing when I cook.

Truthfully, sometimes it’s a struggle for me to write a “recipe” for what I cook.  If I’m not baking, I typically don’t use measuring spoons or measuring cups. so I’m not always sure how much of something I’ve added.  Heck, sometimes I can’t remember what ingredients I added!

The bonus to having to pay attention to ingredients and amounts is that I can recreate those recipes that worked really well.  Before I started blogging, there were times when I would create a dish, or I would make a change to an existing recipe that was fantastic! But when I tried to make it again, I could not remember what I did.  Anybody else have this problem?

For dinner tonight, I looked at maybe a dozen recipes for stir-fry sauces – and used none of them.  I wanted to use the chicken and veggies from Saturday’s farmer’s market, and I really didn’t want to make a grocery store stop.  I was sure that I had enough options at home to throw something together.

When I tasted the finished dish, I was really glad that I took the time to write everything down!  I’ll definitely be making this again.  It was filling but not heavy, and it had a good amount of heat, which I enjoy.  Plus, a stir-fry works with almost any veggies, which will definitely come in handy when my CSA starts back up!

I used a lot of the same spices that I first tried in my Hangover Soup, but the rice vinegar and the red pepper flakes gave it a nice bright finish and some extra spice.  The buckwheat honey that I used in the marinade is one of my new favorites – it’s like a deep, dark cross between honey and molasses, with a slight grassy undertone.  Sounds weird, but it’s so good!  I’m trying to figure out how to use it in everything.  (I’m not kidding.)

Buckwheat honey is awesome.  This is from Kline Honey Bee Farm in Edinburg.

Buckwheat honey is awesome. This is from Kline Honey Bee Farm in Edinburg. Oh yeah, there’s fish sauce, red pepper and vinegar as well.

Chicken Stir-Fry with Ramps and Asparagus (serves 2)

  • 2 boneless, skinless chicken breasts, sliced
  • about 12 stalks of asparagus, cut into 1-2 inch pieces
  • 5-6 ramps, bottoms trimmed, cut into 1-2 inch pieces
  • 2 cloves garlic, minced
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Buckwheat Honey (you could sub regular honey or molasses)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Red Curry Paste
  • 1/4 cup chicken stock
  • Rice noodles (or leftover rice)
  • Vegetable or canola oil
  • Salt and pepper to taste

Pepper the chicken.  (I didn’t salt it because fish sauce is usually salty enough.)  Marinate the sliced chicken in the vinegar, fish sauce, honey and red pepper flakes.  I threw the marinade together as soon as I got home from work, so by the time I was ready to cook dinner, the chicken had been in the marinade for about an hour.

Marinade!

Marinade!

Before you start cooking the chicken, soak the rice noodles in a bowl of hot water.  They need to soak for about 8-10 minutes, so by the time the stir-fry is done, they’ll be ready.  If you’re using leftover rice, don’t soak it in water.  Nobody wants soggy rice in their stir-fry.

Rice noodles are awesome.  There's no need to boil a huge pot of water...and they're tasty!

Rice noodles are awesome. There’s no need to boil a huge pot of water…and they’re tasty!

Heat a small amount of oil in a wok (or large skillet – I don’t use my wok very often, so I enjoyed busting it out).  When the oil is hot, add the chicken in a single layer.  Let the pieces brown on one side, then toss in the garlic, asparagus and the bottom, onion-like part of the ramps and stir.  (I added the ramp leaves at the end.)  Keep the chicken and veggies moving around the wok – you don’t want them to burn.

You can see the flame under the wok.  Good stuff.

You can see the flame under the wok. Good stuff.

After the chicken and veggies have cooked for a couple of minutes, add the red curry paste and chicken broth.  Stir everything around to make sure the curry paste is dissolved into the chicken broth and continue to cook for a minute or two.  I added a pinch of salt and some additional red pepper flakes here (because I like it hot!), but taste a piece of chicken or asparagus and do what you need to do.

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When the chicken is done and the veggies are cooked but still crisp, add the ramp leaves and rice noodles (or rice).  Stir everything together, turn off the heat to the work and serve!

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My big orange cat was unimpressed by the stir-fry, but I enjoyed it!

Jake was hanging out on the cat tree next to my desk while I typed this.  I'm sure he's wondering why his dinner isn't on the blog.  Fancy Feast, anyone?

Jake was hanging out on the cat tree next to my desk while I typed this. I’m sure he’s wondering why his dinner isn’t on the blog. Fancy Feast, anyone?

This post is linked to What’s in the Box?  at In Her Chucks.