Treasure Chest

Salmon Head Soup 三文魚頭湯 Fancy Up Overloaded Salmon Head Soup Ingredients: Salmon Head 1 (chopped into half - 2 sides) Ginger 2 Slices Boiling Water 3 cups Tofu 1 pack Lettuce (optional and any kind of vegetable will be fine) Cilantro Some  EVOO 1Tsp Marinade: Salt 1/2tsp White Pepper 1/4tsp Shaoxing Wine 1tsp Seasoning: Lemon Juice 1tsp Shaoxing Wine 1tsp Salt 1tsp Sugar 1/4tsp White Pepper 1/2tsp Dashinomoto  日本魚粉  1tsp Methods: 1. Rinse salmon and drain thoroughly. 2. Marine salmon with salt, white pepper and Shaoxing wine for 15 minutes in the refrigerator. 3. Bring 3 cups of water to a boil. 4. Prepare a heavy bottom braiser pan (wide and deep enough) to seared the salmon. 5. Padded dry the salmon with kitchen towels. 6. Preheat the pan over medium heat. 7. Add 1Tsp of EVOO to the pan. 8. Add 2 slices of ginger into the pan for 1/2 minute and add the salmon head in skin side down to sear for 5 minutes or until golden brown. 9. Turn the sal

Salmon Head and Okra Miso Soup 麵豉秋葵三文魚頭湯 Ingredients: Salmon Fish Head 1 Okra sliced  秋葵 x6 (Note:  Ok to use other veggies like enoki, melon, etc.) Water 3 cups (Enough to almost cover the salmon heads) Ginger Slices x2 Diced Tofu 1 pack Marinate: Salt 1 Tsp Salt 1Tsp Grounded White Pepper Seasoning: White Miso 1-2 Tsp (taste to ensure) Cooking Wine 2 Tsp Mirin 1Tsp Salt 1/2 tsp Method: Clean salmon head and drip dry Add marinade ingredients onto both sides of salmon head for 15 minutes Padded dry salmon head Boil 3 cups of water in a pot Prepare a heavy pan; wide enough for the salmon heads 15 minutes later, add oil to the heavy pot to seared the salmon head on medium heat Add ginger, salmon head skin side down first for 2.5 minutes or until golden brown Turn side and seared for another 2.5 minutes or until golden brown Add tofu in Add 1/2 tsp of salt in Add the hot water in (almost cover the salmon head and tofu)

Cooking Salmon By Bouchon Tips: The thinnest part of the fillet should not measure less than 1/2 inch thick; if the think belly flap has been left on the fish, trim it as necessary. The fish is done when the bottom is crispy and the fillet is cooked about halfway up the flesh; the top should still be rare. Methods: If the salmon is cold, let it stand at room temperature for about 15 minutes before cooking Season the skinned side of the fillets with salt and white pepper Season the other side with salt only Heat 1/8 inch of canola oil in a large nonstick skillet When oil is hot, place the salmon skinned side down and cook on one side only for 5 to 6 minutes; regulate the temperature, turning it down as necessary to keep the edges from browning too quickly The fish is done when the bottom is crispy and the fillet is cooked about halfway up the flesh; the top should still be rare Note:  The side may looked 60% cooked at 4 minutes.  Turn down the heat to complete the

Canned Pink Salmon Spinach Dip Ingredients 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts (Note: Fresh Spinahc is ok too.) 6 ounces cream cheese 2 pieces Canned Pink Salmon 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder Directions: Pre-heat mini crock pot Boil spinach and artichokes (optional) in lighted salted and water with a little bit of oil until tender. Drain and Squeezed all the liquid out. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot in crock pot.

粵式煎封三文魚扒 材料： 三文魚扒 2 件 (每件半吋厚) 蔥粒 2 湯匙 芫茜 1 湯匙 薑 3 片 鹽 少許 粟粉 適量 清汁： 水 1/4 杯 生抽 1 湯匙 老抽 1 茶匙 片糖 / 黃糖 1 茶匙 紹酒 1 湯匙 白醋 1 湯匙 做法： 三文魚洗淨瀝乾，洒少許鹽醃 30 分鐘，均勻撲上粟粉，備用 中火熱鍋落油，放入薑片煎片刻，轉慢火放入三文魚扒，每面煎 2 分鐘，上蓋，熄火，焗 1 1/2 分鐘，上碟，薑片不要 清汁拌勻，備用 另熱鍋落油，中火爆香蔥粒，放入清汁煮沸，轉慢火煮至略杰，放回三文魚扒每面煮 30 秒，上碟洒芫茜，即成

Bake Salmon With Roasted Garlic and Savory Mayo Ingredients 1 lb salmon fillet 1 cup mayonnaise 5 garlic cloves 2 teaspoons salt 1/2 teaspoon pepper Directions 1 Place salmon filet on a sheet of aluminium foil, or baking tray, flesh-side up. 2 Season salmon filet with salt (to taste) and set aside. 3 Chop garlic finely and mix into the cup of mayonnaise, stirring if necessary. 4 Using a butter knife or a spoon, spread the garlic-mayo mixture evenly on top of the filet, the spread should be about a 1/2cm thick throughout. 5 Preheat the oven to 450 degrees, and place the filet on the top rack, for 8-10 minutes, taking care not to overcook. 6 Turn the oven setting to "Broil" and keep a close eye on the garlic mayo spread; turn off the oven once the garlic and mayo start to brown evenly. 7 Season further with salt to taste. 8 Serve with potatoes, or steamed rice.

Grilled Salmon Fillet with Honey Mustard Sauce   Ingredients 1/4 cup Dijon mustard 2 tablespoons whole-grain mustard 3 tablespoons honey 2 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh mint leaves Kosher salt and freshly ground black pepper 2 pound fillet salmon, skin on 2 tablespoons canola oil 1 bunch watercress, coarsely chopped 1 small red onion, halved and thinly sliced 2 tablespoons aged sherry vinegar 2 tablespoons extra-virgin olive oil Directions Whisk together the mustard, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl.  Let sit for at least 15 minutes before using.  Can be made 1 day in advance and refrigerated but do not add the mint until just before using.  Bring to room temperature before using. Heat the grill to high. Brush the salmon with the oil and season with salt and pepper.  Place the salmon on the grill, skin side down, and gril