Pan Fried Salmon with Shoyu and Mango

Pan Fried Salmon

Why Pan Fried Salmon?

Pan Fried Salmon is Delicious.  As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it.  I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.

This Pan Fried Salmon is the easiest and the fastest to make.  You can literally be eating in just 10 minutes.  The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish.  Frozen fish becomes dense, dull and flavorless.  Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish.  In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again.  Am I right?  The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair.  Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane.  The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones.  There are also a few basic rules regarding any good recipe and any great Chef or Cook.  And the golden rule is, ALWAYS USE FRESH FOOD!

Pan Fried Salmon and Soya Sauce Ingredients:

Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste

1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika

1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water

Sauce is boiled with Green Onions and Ginger until Sugar dissolves.

The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.

Chicken Tenders

Chicken TendersChicken Tenders is where it’s at!

Chicken Tenders are so much better than McNuggets!  Why would you even torture your children with such rubble, convenience?  Shame on you!  Though I can relate to the quick stroll through a drive through, I just can’t feed my children crap anymore.  In fact the only reason I’m redoing my fried chicken recipe here with you today, other than it’s fantastic, is because of the constant controversy and up roar Micky D’s is always in.  A franchise that size shouldn’t be under that much scrutiny and proverbial gun fire if there truly wasn’t anything wrong with their food.  It’s sad.  I’ve always liked McDonald’s, enough anyway.  I’m not that picky when it comes to a burger joint though.  I’ll hit them all.  But now with GMO’s added to the conspiracy theories, how can we trust any major franchise to make our food?

Chicken Tenders are so easy to make and as always, they taste delicious.  So step into my office, and let’s once again nail down another easy gourmet recipe!

Chicken Tenders Ingredients:

1 chicken breast
1 cup of flour
1 tbsp crab boil seasoning
1 tsp sage
1 tsp thyme
1 tsp oregano
1/2 tsp cumin
1 tbsp black pepper
1 egg
1/4 cup Whipping Cream
Peanut oil for frying

  • Cut the chicken breast into 3/8 inch slices
  • Mix all dry ingredients together in a bowl
  • Whisk the egg and whipping cream together
  • Coat the chicken first in the dry ingredients then in the egg wash and back in the dry ingredients again.
  • Fry at 375 degrees until the chicken tenders float to the top and turn golden brown.

Cooking an Artichoke

Artichoke

Grooming an Artichoke!

Preparing an Artichoke is no big deal.  You just need a sharp knife, and I mean Chef sharp!  An Artichoke is a very tough budding flower from an extraordinary plant so you have to bust through the meaty exterior to get to that wholesome tender center.  Not to mention that the leaves have thorns at their tips.  So, the first thing you want to do, after you get your seasoned water boiling, is cut through the base and sever the stem, and then expose all of the pedals by cutting the leaf tips.  This Allows the seasoned boiling water to penetrate through the entire Artichoke when it’s fully submerged, thus tenderizing the heart and making the leaves eatable.  Boil for approximately 8 minutes then serve an Artichoke with melted butter and mayonnaise.

Spinach and Artichoke Dip or Spread

Artichoke Recipe Favorites

My Favorite ways to eat an Artichoke usually involves the hearts.  And, because I’m lazy, I’ll just break down and by a jar of pickled or marinated Artichoke hearts and incorporate them into my recipes.

Artichoke

Here’s a few, with links if you want to look into making a few these your selves.  Broccoli and Cheese Dip with Marinated Artichoke Hearts,  Spinach and Artichoke Dip or Spread and one I haven’t added yet is Roasted Artichoke Hearts on my Alfredo Sauce Pizza.  So that’s just a free tip!

Artichoke Ingredients:

1 Artichoke
1 tbsp salt
2 tsp lemon juice
1/4 cup melted butter
1/4 cup mayonnaise
Add enough water to a pot to fully submerge an Artichoke while it’s boiling.