Grilled Ponzu Marinated Salmon over Rice topped with a Poached Egg, Blueberry Lime Sauce, and Matcha Salt.

This is a bit of a weird one, folks! I thought it up really late one night on the phone with a friend, and I'm so glad I did. There's a sweet battle between the salty, savory flavors and the sweet citrus flavors in this dish that really makes it lovely. The nice runny egg yolk to mix with the rice and salmon is a wonderful combination. And then the strange combo of blueberry and lime adds a certain crazy aspect to the dish, not chained down at all. This will come at you. 

Ingredients:

One 3 oz. fillet of wild caught salmon

1/4 cup or so of soy sauce

1 tsp orange zest

1/4 cup rice (I used a mixture of brown rice and white basmati)

1/2 cup about of water

1 Tbsp oil

1/2 Tbsp or so of salt

Juice of one lime

About 3 Tbsp of blueberry juice

1 tsp of sugar

One egg

Bit of matcha salt to top

Recipe:

Start off by putting the filet into a zip lock back and adding the orange zest and soy sauce. Close the bag and gently massage the sauce into the salmon and place skin side up in a container or on a plate and place in the fridge for at least an hour to marinate. 

About 20 minutes before you're ready to take the salmon out to cook, prepare the rice. Fill up a pot with your water and the rice and bring to a boil, add the salt and oil to the rice or some seasoning and smoothness. Put a lid on the pot when the rice is done cooking to keep it warm.

In a small saucepan, add the lime juice, sugar, and blueberry juice and boil it down to a syrupy consistency, never stirring but instead swirling the pot. Let cool. Now it will be time to cook the delicious salmon!

 I used a george foreman grill for this recipe. If you don't have a george foreman, you could pan cook the fish, but I'm usually against that because it's stinks up my whole apartment. You could also poach it in the oven using this method...  http://www.youtube.com/watch?v=-Nm4S1sohVw&feature=related . On the george foreman, all that needs to be done is to massage the salmon a bit more in the bag, take it out, and place it on the hot grill (full temp) skin side down and close the lid. It'll need to cook for 2-3 minutes before done. Then you'll be able to flip the filet over and peel the skin off easily with a pair of tongs. Now you can plate a small bed of rice and lay your salmon on top. 

While the salmon was cooking, I prepared my poached egg. There are various techniques to poach an egg, but I find the easiest for me is to heat a frying pan half full of water to boiling and gently add the egg and wait for it to cook. 

Then I remove it from the water with a slotted spatula. Once your egg is cooked, place it over the salmon. Now you can drizzle the blueberry lime syrup over top the egg and fish and garnish with the matcha salt (simple mixture of matcha green tea powder and sea salt). All ready to serve and eat up :) 

Breakfast For One - Lavender Pancakes & Lemon Syrup

Recipe time! 

This is my own recipe, and it's a small batch (about two pancakes) of lavender pancakes with lemon syrup. I'm usually pretty lazy in the mornings, but I often like a pancake or more extravagant breakfast than just granola on the run. So I prepare the batter at night, so all I need to do in the morning is cook them and eat! Wonderful way to start the day :)

Ingredients:

Syrup:
1/4 C Sugar
2 Tbsp Water
Juice of half a lemon
Some orange zest (optional)

Pancakes:
1/4 C Flour (All-purpose)
1/2 Tbsp Brown Sugar (Caster will do also)
1/2 Tsp Baking Powder

Loose Tsp of Lavender 

Some orange zest (optional)

Pinch of Salt
1/4 C Milk
1/2 Tbsp Vegetable Oil, or butter
A heaping tsp Vanilla Yogurt (Think 1/4 of an egg's size)
and oil or butter for the pan, if using non-stick


Start with preparing the syrup. Get a small saucepan and bring the water and sugar to a boil, making sure never to stir the mixture but swirl it in the pan.

 Once the sugar water is boiling, add the lemon juice. Bring that down to a simmer for about 5 minutes, until it can coat the back of a spoon.

Tip: I dried out these orange peels
 a little while ago and have them
 stored in case I ever need or want
a small amount of orange zest. 

At this point, pour very carefully into a jar or small container and let cool without a lid. 

And now for the batter. Get two small bowls out. In one bowl, mix the flour, sugar, baking soda, salt and the orange zest. Chop the lavender buds as finely as you have patience for, and mix them in the bowl with the dry ingredients. 

In the other bowl, mix together the milk, yogurt, and oil. If you are preparing for the next morning, cover the wet ingredients bowl and place in the fridge. The dry ingredients can be covered and left at room temperature with the syrup. 

Cutting Lavender

The next morning, mix together the wet and dry ingredients and thinly coat a pan with oil (or use non-stick) and heat on medium-high heat. 

Cook on one side until you see bubbles popping on the surface, and flip. You'll want to turn the heat down slightly at this point so the middle of the pancake gets cooked well. Then, flip them onto your plate, cut up some fruit if you'd like, and drizzle the lemon syrup over the pancakes. You can save the rest of the syrup for another time in the fridge, and when ready to use again, let it get to room temperature on its own. And eat!

Food Porn.

 Stuffed Mango with Basmati, Onion, Mint, and Parsley.

 Baked Brie with Apples & Cinnamon Wrapped in Puff Pastry

 Salmon En Croute with Asparagus & to drink, a Dog's Nose

Chocolate Stuffed Eggnog French Toast with Strawberries

Coffee Truffles

Wild Rice & Spinach Soup

Garnished with Coconut Milk & Nutmeg

New Blog

Hello world! So I shall be turning this into a food/photography blog. Music is my main gig, of course, but with all I'm doing I don't really have time to blog about it. But I have other interests I'd love to share, so here is where I will do it :) And if I get enough likes or comments on the things I post, I'll also post recipes. To start us off...these are Banana-Coconut Pancakes, a recipe from India.