Receita
Chudda's Cuisine/Lounge
Apr 30, 2014
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SALMON WITH CABBAGE AND ASPARAGUS SLAW

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I love figuring out what to make at the last minute when I want to grill.  This happened the other day when the sun decided to come out…surprise!! So I grabbed at the opportunity to grill something springy for our dinner.  I had red cabbage and asparagus along with some salmon and a little bit of leftover curried carrot soup which made for a great sauce for the fish.  I think this turned out pretty awesome working with what I had in our fridge!  You could use whatever spices and dressing you like.  I marinated the salmon quickly for flavor which I would highly recommend.

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Ingredients:

1 head red cabbage, quartered

1 bunch asparagus, ends trimmed

4 salmon fillets

Kosher salt and pepper

Salmon marinade:

1/4 c. olive oil

2 T. soy sauce

2 T. rice vinegar

2 T. sesame oil

2 T. brown sugar

2 tsp. chopped garlic

1 T. grated fresh ginger

1 T. cumin

1 T. coriander

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Directions:

Whisk together well olive oil, soy sauce, vinegar, sesame oil, brown sugar, garlic, ginger, cumin and coriander in a bowl.  Season salmon with salt and pepper and marinate salmon with this sauce for 30 minutes – 1 hour, turning frequently.

Slaw Dressing:

Zest of 1 lemon

1/2-3/4 c. olive oil

1/4 c. lemon juice

kosher salt and pepper

1 T. minced shallots

1 tsp. honey

1 tsp. dijon mustard

Directions:

Mix all ingredients together until emulsified.  Set aside until grilled salad is ready.

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Preparation:

Preheat grill to medium heat.  When ready, drizzle cabbage and asparagus with olive oil, salt and pepper.  Place on preheated grill and cook until crisp tender.  Take off grill, dice asparagus and cabbage and mix with the dressing.  Season with salt and pepper and set aside.

Take salmon out of the marinade and put on the hot grill.  Cook, turning once, until desired doneness.

Heat carrot, curry soup and reduce until thickened.  Put onto a plate and place salmon on top.  Mix the cabbage/asparagus slaw and place on top of salmon.  Drizzle with more olive oil and serve!

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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