(3 oz.) salmon fillets
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
¼ cup honey
¼ cup whiskey
1/4 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. dry mustard
1 Tbsp. extra-virgin olive oil, for brushing salmon
4 untreated cedar planks
Extra-virgin olive oil, for oiling the planks
Soak planks in cold water for a minimum of 10 minutes.
Preheat the oven at 400°F. In a small bowl mix the salt, pepper, honey, turmeric, whiskey, paprika and dry mustard and olive oil. Brush the top of the salmon fillets with the spice mixture.
Brush the planks with olive oil, put in oven and place the salmon fillets on the oiled planks. Roast the salmon for about 10 minutes. Remove the fillets to a platter and serve
Ginger Vegetable Stir Fry
3 Tablespoons vegetable oil
2 medium head of broccoli, cut into florets
6 baby bokchoy, sliced in half lengthwise
1 cup matchstick carrots
1 cup canned chickpeas, drained and rinsed
2 oranges, zested into strips
2 Tablespoons orange juice
1/4 cup soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons fish sauce
1 Tablespoons cornstarch
1 Tablespoon granulated sugar
1 1/2 Tablespoons fresh gingerroot, minced
1 large garlic clove, minced
¼ teaspoon red chili flakes (optional)
2 teaspoons sesame seeds, garnish
In a large sauté pan or wok, heat oil. Add vegetables and sauté on high heat for 5 minutes.
In a medium bowl mix together orange juice, zest, soy sauce, rice wine vinegar, fish sauce, sugar, cornstarch, garlic and ginger and chili flakes. Reduce heat to medium and add mixture to the vegetables. Stir continuously until sauce thickens. Serve with Salmon.