Tag Archives: Salmon

POM glazed Salmon with Creamy Tofu Sauce – Well, let me call it Salmon in the POM sea!!!

I’ll be brief today. A post for the POM contest: POM glazed Salmon with Creamy Tofu Sauce:

Or, maybe I should give them a more artistic name: Salmon in the POM sea!

1. 1 big Pomegranate

2. Salmon Steak

3. Tofu (1/2 cup)

4. Mozzarella cheese (1/4 cup)

5. Lemon juice

6. pepper.

How to Make them:

1. Use food processor to blend 2/3 the pomegranate aril, filter out the seeds. Marinate sliced salmon with half of the pomegranate juice and cooking wine, for 20 minutes.

2. Blend tofu , mozzarella cheese , 1tsp of lemon juice and pepper until creamy smooth. Then stir in the 1/3 pomegranate’s arils.

3. Bake marinated salmon in the oven for 20 minutes.

4. in the mean time, heat the other half of the pomegranate juice in a small pan, and use corn starch to thicken the sauce.

5. Place the baked salmon at bottom, spread on the creamy tofu sauce and pomegranate aril mixture, and then pour in the thickened pomegranate juice to surround the salmon and creamy white tops. Done!

What’s special about it???

1. Use pomegranate to marinate salmon is a great idea. The juice is fresh, sweet and with a “lemon” style zest. Perfect for salmon.

2. The creamy tofu sauce tastes very creamy – just like those creamy white sauce, yet with much less fat and calories. blending in some pomegranate aril gives the sauce some surprising sweetness ūüôā

3. No need for sugar when we do the “pomegranate gravy”. The juice itself if perfectly sweetened and taste really fresh and zesty.




Filed under Fushion Dishes

Salmonizer _ Episode I. Salmon Cookies and Crunchy Glazed Salmon Steak.

I know that’s not a good name – Salmonizer – but it stuck in my head all day long , with Britney Spears voice, too.

I am not fanatic about Salmon. But when it’ on sale at 3.99 per pound, I quickly fake myself as a big fan of salmon. Thousands of recipes just pops in my mind, that make me feel obliged to write a whole episode of Salmon stories.

So today comes the episode I: Salmon Cookies and Crunchy Glazed Salmon Steak:

IMG_9920 Salmon is always so easy to cook, and, most importantly, no annoying fish bones that would stuck in throat and make me sick. seriously, I mean, really sick. I once had a fever because of that stuck fish bone. And I had been to the hospital TWICE to get the fish bone out in the last 25 years. So I’ve been quite careful , or to put it this way, I’ve been avoiding eating fish for a long time. ¬†But after coming over to the States, I suddenly find out that I am not the only one who can not eat fish with bones . Hooray! Salmons, Tilapia, Cod, blah blah blah, they can all be majestically made with absolutely no fish bones. Yeah !

So I begin to eat fish. Not a lot though. But Salmon is my routine one that I have 100% confidence in making it delicious.

To marinate the salmon steak, I use:

1. 1 tsp of light soy sauce, 1 tsp of cooking wine, sprinkle some TJ’s seafood grill seasoning to get that fancy herbs .

2. put them in the fridge for about 2 hours, and then 300 degree oven for about 20 minutes. Don’t bake it too long – fish would dry out.

3. ¬†The soy sauce would give it a nice red-wine like glaze . Top the steak with some finely chopped pumpkin seed, and mayo (just for fun, btw, I didn’t use light mayo :-P). sided them with greens ( I use snake bean with mayo ).

EAT !  Please!  Topping dishes with chopped nuts is a great idea  Рalways love that little naughty crunchiness !.

The leftover salmon goes into my Salmon Cookies. They are surprisingly good. Look at the pics first – can u guess what is it made of ?


Well, just can’t be more simpler.

These golden-ish cookies are No Butter, No flour, No Sugar, just a bit good fat (omega 3 from Salmon of cause). and Lots Lots of Protein.


1. Salmon and Tofu. Mix them really well with 1 egg, and a bit seasoning (pinch salt), and ginger.

2. No oil , No sugar, No flour needed.

3. 400 Degree oven, for about 20 minutes.

4. Sprinkle some herb seasonings to make a good presentation.

IMG_9967Aren’t they pleasantly guilt-freely delicious? Tofu is full of flavor because of salmons. They absorb all the fat and juice of that fish, plus, 400 degree oven makes them really crunchy. ¬†Hope that satisfy your cookie cravings. Bon Appetite Everybody!!!!


Filed under Fushion Dishes