by Mike Egrie | Apr 28, 2020
Southwest Lime TroutIngredients6 tsp chopped fresh cilantro, divided½ cup garlic–lime marinade1 tsp ground cumin¼ tsp cayenne pepper4 (8-oz.) butterflied rainbow troutLime wedgesDirectionsIn a small bowl combine 2 teaspoons of the cilantro, plus marinade,...
by Mike Egrie | Apr 28, 2020
Slow Cooker Shrimp, Asparagus & Mushroom Farro RisottoIngredients½ (1-ounce) package dried porcini mushrooms2 tbsp olive oil1 large leek, halved lengthwise and thinly sliced crosswise2 garlic cloves, minced1 ½ cups pearled farro2 sprigs fresh thyme1 bay...
by Mike Egrie | Apr 28, 2020
Slow Cooker Poached Salmon with Green BeansIngredients1 skin-on salmon fillet (about 1½ pounds)1 cup white cooking wine1 lemon, thinly sliced2 tbsp chopped dill,divided12 oz steam in bag green beansDirectionsSprinkle salmon with ¼ teaspoon each salt and pepper. In 5-...
by Mike Egrie | Apr 28, 2020
Sheet Pan Ponzu Salmon and VegetablesIngredients2 tsp orange zest4 tbsp juice, from an orange2 tbsp lemon juice2 tbsp lime juice2 tbsp honey1 tbsp apricot preserves2 tsp ponzu sauce¼ tsp ground coriander¼ tsp ground ginger4 (4- to 5-oz.) salmon filets, skin...
by Mike Egrie | Apr 27, 2020
Salmon Quinoa BowlIngredients1 cucumber½ cup Kikkoman® rice vinegar1 cup quinoa2 cups water4 (5 oz) salmon fillets3 tbsp vegetable oil6 cups kale chopped⅓ cup Kikkoman® ponzu sauceDirectionsStart by carefully using a mandolin to cut cucumber into ribbons....
