Sesame Glazed Salmon


So if you remember a post from last summer, I had a family of caterpillars who enjoyed eating my cilantro and parsley and somehow they found my new place! I felt so guilty to move them, so I cut what I needed and let them enjoy their parsley in peace.


This is a spin on a previous recipe I posted last summer Here. These noodles are so light their great for a summer day (especially when your air conditioning isn’t working!!) The salmon is quick to prepare so you can have dinner in minutes!

Cold Sesame Noodles
1 red bell pepper, diced
2 green onions, sliced
1/2 bunch parsley
1 tbsp sesame seeds
1 head broccoli, cut and blanched
1 lb whole wheat spaghetti (I have also used Somen noodles, and they are excellent too.)


-For the Sauce-
1/2 cup sesame oil
2/3 cup low sodium soy sauce
4 tbsp balsamic vinegar
4 tbsp black vinegar
2 tbsp sugar
3 tbsp samba olek


Cook noodles, rinse and drain. Mix up sauce and save 4 tbsp for salmon. Combine 1/2 of sauce with noodles and veggies and pop in the fridge to cool. Toss remaining sauce with noodles before serving. Top with salmon and enjoy!


Obviously this is a big batch of noodles, but now I have lunch all week! Sometimes I top with grilled steak or shrimp.


Sesame Glazed Salmon
4 oz salmon filet
4 tbsp of sesame vinaigrette 


Preheat oven to 375 degrees. Brush salmon with 2 tbsp of sauce and bake for 8 minutes, brushing with sauce half way through. 

Cold Sesame Noodles for a Hot Summer Day


With the dog days of summer upon us, I have struggled many nights to get myself in the kitchen. This noodle dish is quick, easy and requires no cooking, just boil water!


Cold Sesame Noodles
1 package Thai rice noodles
1/2 cup sesame oil
1/2 sup low sodium soy sauce
1/3 cup honey
1-2 tbsp samba olek
1/2 cucumber sliced and quartered
1 cup fresh sugar snap peas, cut in half
2 green onions, thinly sliced.
2 tbsp sesame seeds plus more for garnish

Bring a water up to a boil and add to rice noodles in a heat proof bowl. Let noodles cook for 10 minutes or until tender. Drain noodles and rinse with cool water.

Mix oil, soy sauce, honey, samba olek and green onions. Add to rice noodles along with cucumber, sugar snap peas and sesame seeds. Noodles can be served immediately or can be chilled for 1 hr and then served. Garnish with sesame seeds and extra green onions.

Stay cool!




Edamame Dumplings



I originally had this dish at Buddakan in Philadelphia. After discovering Chef Michael Schulson’s recipe online, I found his recipe to be richer than I remembered. The original recipe had cream and truffle oil, but with my adjustments it turned out great.


Edamame Filling
3 cups edamame
1/2 pound unsalted butter
1/2 cup ricotta cheese
1/4 cup olive oil
1/8 cup truffle oil
Kosher Salt
16 oz vegetable broth

Dumpling Dough
2 cups all purpose flour
3/4 cup plus 2 tbsp boiling water

Shallot and Sauternes Broth
16 oz shallots, thinly sliced
3 cups Sauternes (can use a Riesling or a sweet white wine if you cannot find Sauternes)
1 cup low sodium chicken stock
pinch of rosemary
salt and pepper
1 green onion, chopped

Place flour in a large bowl; make well in center. Add boiling water and stir until mixture forms dough. Knead dough on a lightly floured surface until smooth, about 5 minutes. Cover dough and let rest for 30 minutes.

Bring vegetable broth to a boil and cook edamame until tender, about 8 minutes. Strain and puree with other ingredients. Let filling set in fridge overnight or until firm.


Divide dough into two equal portions; cover one portion with a towel while working with other portion. On a lightly floured surface, roll out dough to 1/8- inch thickness. Cut out 3-inch circles with a round cookie cutter or top of a glass.

Place 1 tsp of filling in the center of each dough circle. To shape each dumpling, lightly moisten edges of dough and fold in half.


Starting at one end, pinch curled edges together making four pleats along edge, set dumpling down firmly, seam side up.


Caramelize the shallots, and deglaze with wine. Reduce and then add chicken stock. Simmer with rosemary for ten minutes and season with salt and pepper if needed.


While sauternes sauce is reducing, steam dumplings until tender (about 5 minutes). To steam, place bamboo steamer on top of a large pot of boiling water.


Place 5 dumplings in a shallow bowl and add 3/4 cup of Sauternes broth over dumplings and garnish with green onions.


I was hesitant at first to use Sauternes in this broth because it is a sweet wine, but with the combination of the caramelized shallots and chicken stock it paired well with the richness of the dumplings.