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View Diary: Since It's a Quiet Day, how about a Kos Recipe Thread? (78 comments)

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  •  Great for dinner parties (4.00)
    I served this once for friends and no one died (people said they liked it too):

    GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW

    Ponzu sauce:
     1 cup orange juice
    1/2 cup sake
    1/4 cup sugar
    1/4 cup soy sauce
    2 tablespoons fresh lime juice
    1/4 teaspoon dried crushed red pepper
    2 teaspoons water
    1 1/2 teaspoons cornstarch

     Vegetable oil
    6 7- to 8-ounce salmon fillets

    Vegetable Slaw with Miso Dressing(see below)
    1 tablespoon black sesame seeds or toasted sesame seeds
    6 lemon wedges

    Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)

    Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.

    Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve

    Vegetable slaw with Miso dressing:
    1/4 cup golden miso
    1/4 cup honey
    1/4 cup water
    1 tablespoon fresh lemon juice
    1 teaspoon oriental sesame oil
    1 teaspoon soy sauce
    1 teaspoon minced peeled fresh ginger
    1/2 cup plus 2 tablespoons vegetable oil

    1 cup matchstick-size strips peeled jícama
    1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips
    1 red bell pepper, seeded, cut into matchstick-size strips
    1 small carrot, peeled, cut into matchstick-size strips
    1/4 cup chopped fresh cilantro

    Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.

    Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.

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