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Supermoon 2012, San Francisco 

Pier pressure

Today we go hands-on with the Ressence Type 3. This is what happens when titanium, magnets, and oil come together to tell the time.

Honey-Teriyaki Glazed Salmon with Stir-Fry Veggies
INGREDIENTS (serves 4):
4 {4 ounce} pieces of Fresh Salmon
3 tablespoons Oyster Sauce
2 tablespoons Teriyaki Sauce
2 tablespoons Honey
1 tablespoon Sesame Oil
2 cloves Fresh Garlic, minced
1 tablespoon minced Fresh Ginger
2 whole Baby Bok Choy, core trimmed and roughly chopped
1 small head of Broccoli, florets trimmed
1 cup Snow Peas
Cooked Rice, for serving
Preheat your oven to 400 degrees and spray a non-stick sheet pan with olive oil and place the salmon on the sheet pan.
Mix together the oyster sauce, teriyaki sauce and honey in a small bowl and divide it in half. Glaze the salmon with one half of the glaze and place it in the preheated oven for 8-10 minutes
Heat a large skillet or wok over medium-high heat. Add in a tablespoon of sesame oil and a half tablespoon of another light oil {grapeseed}, add in garlic and ginger and stir for one minute. Add in the broccoli and the snow peas and cook for three minutes. Next add in the chopped baby bok choy and cook for a minute or two. Add in the reserved glaze and cook for two minutes more.
Remove the salmon from the oven. Fill a bowl with rice, and top that with the veggies and glazed salmon.
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