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Serving Stanford Since 1995

(c) 2016 Student Organized Service, Inc.

Student Organized Services

Food Blog

Hi all, SOS GM Nick Peters maintains this blog as a record of various culinary experiments and favorite recipes done/found by him, SOS employees, friends, colleagues, and Stanford alumni periodically. If you have a recipe you'd like us to share, please email Nick.

Contact Nick Peters

January 27, 2017

Bottarga! Smoked egg yolk goodness.

January 27, 2015 - Amanda Rodriguez's Crockpot Chicken Pozole

Saw this one posted on Facebook by our Residential Education colleague Amanda Rodriguez (Greek Life). Sergio Hernandez gav eit th ethumbs up, which is all I have to hear to post it. Will try it soon.

Place drained and rinsed white hominy in the crockpot ( I used two big cans)
Fill crockpot with water up to the first rim for a little below
Place 1.5 pounds of chicken breast in the crockpot ( you can also use though meat)
Crumble one chicken bouillon cube in the water ( maybe 2)
Add 2 tablespoons of the chile molido, and the Nuevo Mexico chile ( I use as much as 8 tablespoons, 4 of each depending on water level.
Add cayenne a pinch at a time
Cook on high 6-8 hours or low 10 + hours
Check on it between 6- 8 hours , taste broth and add desired spices ( more cayenne, or chili)

If done you can take the chicken out and shred it or shred it with a large fork and knife in the crockpot ( that is what I do)

Serve with cut avocado, shredded cabbage, lemon, lime or corn tortillas or corn chips

Makes 6-8 servings

August 20, 2014 - Chef Scott's Watermelon Gazpacho

Chef Scott's gazpacho has fresh watermelon and cucumber cubes in it that are sweet and crunchy, rounded out by a wonderful use of garlic, and then for body and more dimension finished with a basil olive oil. Absolutely wonderful. Thank you Chef!

1 Large watermelon seedless
2 medium carrots
1 red onion
5 cloves garlic peeled
3 tomatoes, cord with seeds removed
1/4 cup basil leaves
1/4 cup mint leaves
1/2 tsp cumin
1/2 tsp cayenne
1 pinch red pepper flakes
2 sweet cucumbers deseeded, and peeled
Kosher salt
Fresh Cracked Pepper

Peel and slice 3/4 of the watermelon into large chunks, save the other 1/4 of the watermelon for the Gazpacho Salsa. Dice the carrots, onions, tomatoes, and cucumbers to approximately the same size as the watermelon. Combine all ingredients in a large container and mix the salt and pepper in. Let marinate for at least 2 hours to allow the flavors to compile and the watermelon to break down.

You will notice that the watermelon has given off a fair amount of moisture. Pour the ingredients into a Vitamix, and puree until smooth. Let refrigerate for a couple of hours or until it is just about cold.

Gazpacho Salsa

2 sweet cucumbers, deseeded and cut into 1/4" dice, Do not peel them
1/4 reserved watermelon, cut into 1/4" dice
2tbsp chiffonade mint
2tbsp chiffonade basil
Kosher salt and Fresh cracked pepper to taste

Combine all ingredients and season with salt and pepper. Place a spoonful carefully into each bowl of Gazpacho, for taste, texture, and color variation.

Basil Oil

1 cup Extra Virgin Olive Oil
1 cup basil

Puree ingredients in a blender, put into a fine tip squeeze bottle, and use as garnish for Gazpacho.


January 24, 2014 - Dino Kale Salad with Grana Cheese and Hazelnuts

Today, my family had a wonderful trip (with other Stanford alumni friends) to the beautiful little town of Marshall in Tomales Bay for our annual oyster fix. We were at the Hog Island Oyster Co.'s wonderful picnic ground (reservations required, hint, hint, its cool enough you want to book way in advance)...


I made a fantastic series of baked oysters with a Duchess de Bourgogne reduction play on beurre blanc, but the kale salad Dennise brought ended up as my favorite highlight for pairing with oysters this year. Here is the recipe she used:

1/4 red onion, sliced very thinly (I usually use a shallot)
salt & pepper
zest & juice of 1 Meyer lemon (fine with regular lemon, but Meyer is better)
1 bunch lacinato (dino) kale
1/4 c. toasted hazelnuts
small piece of aged pecorino cheese
extra virgin olive oil

Sprinkle onion with salt and pour half the lemon juice on it. Set aside.

Remove stems from kale and julienne leaves into fine ribbons. Wash & dry in a salad spinner. Sprinkle with salt & set aside. (Note: For a nicer presentation, cut out the ribs from the kale and julienne it. In a pinch, you can also use the pre-cut dino kale from Trader Joe's.)

Roughly chop hazelnuts & shave pecorino using a vegetable peeler.

In a small bowl, stir the remaining lemon juice with the zest and a pinch of salt and pepper. Whisk in the olive oil (roughly 3 times the amount of lemon juice) in a stream until it yields a smooth, creamy vinaigrette. Pour over the kale and massage for 2-3 minutes, until the leaves start to soften.

Drain the onion slices of their marinade and add to the kale. Toss with the hazelnuts, then top with the pecorino shavings.

Can be made ahead, keeps well for several days.



March 15, 2013 - The Science of Food Pairings

Happy Ides of March. Link to a wonderful article forwarded by Operations Manager Casey Miller:

Click on the link below to read the article:

January 18, 2013 - "Leftover Salmon"

Head Chef Helge Ternsten taught how to butcher fish yesterday. We also talked about gravlox and recipes for salmon. Here is one of my favorites that I transcribed in my notebooks in the 90s from Hugh Carpenter's "Chopstix" cookbook as well as a fun Asian dessert that goes well with it. Note: normsally I do salmon at 500 degrees for 12 minutes, with this recipe baking at a lower temp you don't burn the sauce (much). It will look done long before it is done.

"Leftover Salmon" - I call it this because the leftover salmon the next day absorbs more sauce and tastes even better, albeit less bright.

2# salmon filet, skin on
1/4 c dry sherry
1/4 cup light soy
2-3 TB oyster sauce to taste
2-3 TB lemon juice to taste
2 TB sesame oil
2 TB cooking oil
1/2 tsp ground pepper
1 bunch chives minced (scallions OK)
1/4 c finely minced ginger
lemon wedges

combine marinade
marinade salmon 1 hour
remove from marinade and bring extra marinade to a boil in small saucepan, set aside
BBQ fish at 350 until done to taste 15-20 minutes at least)
pour sauce on fish, serve with lemon wedges

My other favorite "weird" preprations at home are even more simple:

1) Coat salmon with a mixture of beldned ginger and maple syrup, bake at 500 for 12-14 minutes

2) Coat salmon with wasabi paste, bake at 500 for 12-14 minutes, the sweetness of the salmon offsets the wasabi burn really nicely. Garnish with sesame seeds.

"Ginger Chocolate Petite Pots"

8 oz semisweet chocolate
2 c heavy cream
1 egg plus 2 yolks
1/4 c Grand Marinier
4 thin slices crystallized ginger
whipped cream and rasberries

heat chocolate and cream over water
cool to room

beat egg and yolks until thick (1 minute)

stir/fold into chocolate, add GM

Slice ginger & place in ramikins/pots

refridgerate 2 hours

November 2 2012 - In search of the perfect Roast Chicken Part 1

November is an appropriate month to examine techniques for roasting poultry.. Here is trial number 1 from Joel Robuchon. Our results will be posted later this month after we try several methods.


October 21 2012 - Sour Beer Braised Beets and Roasted Sugar Pumkins stuffed with Ground Lamb

So Casey, the new SOS Operations Manager, her husband, Isaac Miller (of Flea Street, 231 Ellsworth, and now Maven, SF pedigree) just came over for a fun evening of drinks and dinner. Casey and Isaac requested that we do a mystery basket party. Here is what they were given:

Rodenbach Sour Beer, 3 bunches red beet and greens, one small sugar pie pumpkin, 2 pounds of ground lamb, and castelvetrano olives.


The meal was absolutely grand, with highlights being:

Castelvetrano Olives (deli style green ones with some others were used to make a rough chop tapenade to be used as seasoning garnish in leiu of salt!) I will use this technique many times going forward having already been roughly acquainted with it through use of a capers in Spain and Italy.

Lamb in Roasted Squash - fennel, onion, garlic, fresh oregano, fresh thyme, smoked paprika, seaoned salt for the lamb, canola oil for the pumpkin to avoid coloring the flavor

Sour Beer Braised Beets - This was the surpise of the evening, the sour beer marries the sweetness of slow braised beets into something earthy/sweet and incredible with the lamb/pumpkin.

Warm wilted beet green salad with cherokee purple tomatoes, lemon juice - uh, yum, the tomatoes were right off the vine from our front yard and were not too far gone yet (it didn't start raining until Monday, this was Sunday). I think the rest of the crop is likely toast.

Speaking of toast - Isaac showed off a technique for rubbing the top cut cap of a cucumber on the severed end to draw out bittering "sap" from the skin. Apparently, this is a Japanese sushi technique. Whether it is true will require more research. Meanwhile, they made toasted wheat bread with black truffle oil, liverwurst, and madonlined cucumbers with smoked paprika sprinkled on - it did not suck.

October 17 2012 - Best Onion Soup v7.0 stemming from Beef Short Ribs by Wolfgang Puck

Hi culinary friends and colleagues,
Some of you may or may not know, but I am a savory foods junkie and went after French Onion Soup 4 years ago. Last night Rach and I had leftover shortribs from a Wolfgang Puck recipe where the broth finally hit the ideal for me for what French Onion Soup is about at most French restaurants. Therefore this email and the recipes are a follow up to my experiments 4 years back. -Nick

So I'm not excited about this recipe because of the shortribs, which were totally great using a nice French Bordeaux. No, those were great, but what I was blown away was the flavor of the broth at the end (once you skim the substantial grease off) and concluded it will beat my prior "Best French Onion Soup Ever" and so that will be a project for likely next week. Rachel and I decided this could be a one/two punch dish (day 1 shortribs, day two french onion soup).

Meanwhile, if you like beef shortribs, these were amazing from the slow cooker (Rach did them). I'm going to likely try the dutch oven next round.

Here are the shortribs by Wolfgang Puck:


My suggestion if you want to kill it with a French Onion Soup is to adjust the recipe below (see March 26 2008) by using 7-8 cups of the broth generated from these shortribs (with fat skimmed off to taste) insteda of the highlighted ingredients below. Suggestions welcome.

July 26, 2011 - Whiskey BBQ Sauce

From Phil DeGreen BBQ Master of Santa Cruz - Variations on Whiskey BBQ sauce from amazingribs.com

Makes. About 5 cups of sauce - just enough to fill two ketchup containers.

Ingredients 5 cups Bulleit Bourbon 3 cups ketchup (Annie's Organic) 4 tablespoon lemon juice 6 tablespoons Worcestershire sauce 6 tablespoons malt vinegar 1 cup dark molasses 1 tsp cayenne pepper 1 tbs garlic powder 1/2 tsp ginger powder black pepper

Reduce 3 cups of whiskey to 6 Tbs. Add 1.5 cups Bourbon and rest of ingredients. Allow to cook down by 1/3. Add another 1/4 cup of bourbon. Allow to reduce again. Remove from heat and stir in final 1/4 bourbon.

June 27 2011 - Mike Isabella Ribs with Coriander!!!!!!!!!!

Mike Isabella came in second on Top Chef and then second again on Top Chef All Stars. This recipe should earn him a first place somewhere...


November 28 2010 - Pumpkin - Kaddo Bourani

Kabul in Sunnyvale makes a great, great version of this. This recipe was tried last night and makes a good enough approximation!


November 19 2009 - Texas Beef Brisket

adopted Paula Dean, in response to Sergio's excellent recipe from two days ago.


Here it is doubled:

8lb brisket

dry rub:
4T chili powder
4T salt
2T garlic powder
2T onion powder
2T black pepper
2T sugar
4t dry mustard
2 crushed bay leaves

3c beef broth or stock

Preheat oven to 350F

mix dry rub ingredients and rub on raw brisket. place brisket fat side up in roasting pan and bake 1 hour at 350. Remove brisket from oven, pour in the beef stock/broth. cover roasting pan with foil and return to oven. Lower temp to 300 and bake 3 hours or until fork-tender.

November 17 2009 - Barbacoa de Cabeza

From Sergio Hernandez at the Row Office:

Barbacoa de Cabeza is a slow cooked dish prepared with parts from the head of a cow, such as the cheeks. Popular in South Texas, I've adapted the dish to be cooked using your Slow Cooker, Pressure Cooker, or Smoker/Oven Combo to create this tasty dish. 


* 2 1/2 - 3 1/2 pounds cheek meat called "Carne de Cachete" in spanish (can be purchased at most Latin markets with Butcher shops, usually $2.XX a pound)
* 1 1/2 teaspoons garlic powder (or purchase the meat rub from here: http://www.fiestaspices.com/)
* 1 1/2 teaspoons black pepper
* 1 tablespoon ground oregano (Mexican if you have it)
* 1 1/2 teaspoons chile powder or smoked paprika
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon sea salt, or to taste
* 1 bay leaf
* Juice of 1 lemon or 2 Mexican limes
* 1 cup broth or water
* OPTIONAL: FOR SLOW AND PRESSURE COOKER directions 2 1/2 - 3 1/2 teaspoons liquid smoke (mesquite or hickory) OR (Claudes brisket Sauce available for purchase here: http://www.claudessauces.com/products.html) 

1. a la Slow Cooker DIRECTIONS:
2. Combine all the non meat ingredients and pour into slow cooker
3. Trim most of the fat off the cheek meat and place meat into Slow Cooker
4. Cook on High for 5 or 6 hours or until meat is tender
5. Check on liquid level to make sure meat doesn't dry out. Adding liquid as needed (broth/water), as you don't want it overly wet, just moist as the purpose is to steam the meat.
6. Remove meat from slow cooker and chop into small pieces
7. Serve with Tortillas (flour or corn...tastes better with corn), chopped cilantro/onion garnish and salsa; guacamole is optional

. a la Pressure Cooker DIRECTIONS:
1. Combine all the non meat ingredients and pour into pressure cooker
2. Place a grill or steamer basket at the bottom of the pot
3. Trim most of the fat off the cheek meat and place meat into the pressure cooker on top of steam basket
4. Add enough liquid to fill cooker 1/2 way (with meat in it)
5. Cook on high pressure for 60-90 minutes
6. Pull meat out and use reduced liquid to moisten meat as needed
7. Remove the meat from the pressure cooker and chop into small pieces
8. Serve with Tortillas (flour or corn...tastes better with corn), chopped cilantro/onion garnish and salsa; guacamole is optional

a la Smoker/Oven DIRECTIONS:
1. Mix together the ingredients OMITTING the liquid smoke, you're using the real thing.
2. Rub spices into all of the meat
3. Marinate in the refrigerator overnight or at least 4 hours
4. Prepare your smoker to 225 degrees
5. Smoke meat 4 hours (1.5 hours X 1lb meat) between 225 and 275 degrees
6. Check the smoker after 2 hours and add additional boiling water to the pan, if necessary. When done, the internal temperature of the beef should be 160 - 170 degrees.
7. Place the beef in a foil baking pan, seal it with heavy duty aluminum foil, and place it in an oven preheated to 325 degrees for an additional hour and 45 minutes
8. Remove the package from the oven, and place it in a large, paper, grocery bag. Fold the bag tightly to seal it and leave it for 45 minutes. (If your foil pan is too large for one bag, use two, overlapping them to completely cover the pan)
9. Remove the meat from the roasting pan and chop into small pieces
10. Serve with Tortillas (flour or corn...tastes better with corn), chopped cilantro/onion garnish and salsa; guacamole is optional

July 16 2009 - Oatmeal Stout Ice Cream

Nothing beats homemade ice cream like putting beer in it. Thanks to Barry Reuter, former Stanford Housing Supervisor for the link.


May 23 2009 - One Hour Egg

From Casey Miller - "One hour egg: 62-63 degrees Celsius for one hour. Enjoy!"

This is the egg that Casey's husband Isaac Miller put at the bottom of his delicious olive oil soup at 231 Ellsworth in San Mateo. For soft egg afficionados this was a dish no to be missed. Soft egg on top of toasted crumbles of bread with fresh hot olive oil/veggie stock soup poured over the top, finished with a clean, fragrant spalsh of olive oil.

June 12, 2008 - Stephanie of Top Chef Lamb Recipe

Roasted Lamb Medallions with Maitake Mushrooms, Braised Pistachios and Blackberry


Mar 26 2008 - Nick Best Onion Soup v6.0

After my wife Rachel's baby shower I made Grandma Peters (now Great Grandma Peters) my third trial run of French Onion Soup. It wasn't my best, but it was passable, and I told her I was searching for the perfect recipe. She took the ball and ran with it and sent up Julia Childs recipe (that is her favorite) along with 6 onion soup crocks when she got back to Solana Beach. We were tickled and so I have continued my experiments. This past Saturday I finally nailed a recipe that is everything I ever wanted in a french onion soup.

I had found a recipe in Cook's Illustrated that I blended with Julia Child's that has turned out the best so far (version 6.0). Cook's was 4.0 and Julia Child's was 5.0, neither was as deep as I wanted and so most of the substitution is in the proportions of beef stock, which Julia Child got right, but Cook's got the deglaze and onion balance right! Note Julia does have a good idea which I have tried in other versions of adding sugar to the onions which is to add 1/4 tsp sugar to onion to help them brown. I did not use it on Saturday (I forgot) and so in deference to Saturday's success, here it is in its full glory. I won't get to try version 6.1 with the sugar probably for a while, as baby's don't handle onions/garlic too hot, and the hospital staff will appreciate if I don't indulge this close to our due date.

Here it is:

Nick's Best Onion Soup (version 6.0)
time to serve (allow 4 hours)

serves 6


3 TB unsalted butter cut in 3 pieces
cooking spray
6 L yellow onions (about 4 pounds - cut in 1/4" pieces pole to pole) DO NOT use sweeter varieties, you are building a soup base of savory onion.
1 c water (or less see instructions)
1/4 c dry sherry
1/3 c port
3.5 c beef broth (or more see instructions)
2.5 c chicken broth (or less see instructions)
3-6 sprigs of fresh thyme (bundled in mesh bag if separate)
1 bay leaf (or equivalent tsp of dried crushed bay leaf)
salt and pepper
At least a 4 quart (hopefully bigger ceramic dutch oven with lid)
6 onion soup crocks

Gruyere and Baguette (at least 8 ozs gruyere)

Using the methodologies propounded by Julia Child, Cook's Illustrated, and Jefferey Steingarten I have gone through several versions of this recipe to arrive at the following schema borrowing heavily from both Julia Child and Cook's Illustrated's versions. The goal is as much carmelization as possible so patience and dark brown onions are the ultimate goal.

1) Preheat oven to 400 degrees. Prepare a lower rack to accept dutch oven. Generously spray inside of dutch oven with cooking spray, drop in butter and onions and bake covered for 1 hour.

2) After 1 hour, remove with mitts, add 1/2 tsp salt, and stir mixture which will have browned and even slightly blackened at parts with about 1/3-1/2 the total volume now. Scrape sides of dutch oven to get burnt "fondt" off the sides and into the mixture. Return to oven and cook for 1 hour more with lid of ducth oven slightly ajar. Stir after this second hour and return to oven for 30-45 minutes.

3) Remove dutch oven and handle with mitts. Remove lid and place on oven top at medium/high heat stirring until liquid evaporates enough to stop bubbling. Scrape fodnt back in occasionally. Deglaze with a splash of water (1/4 cup max) three times. After third deglaze, deglaze with sherry and port and let the liquid evaporate one last time.

3) If your dutch oven is on the small side you may want to switch onions to a large heavy bottomed saucepan at this point. Stir in broths, water, thyme, bay leaf and another 1/2 tsp salt. Bring to gentle boil and then back off heat and let simmer covered for 30 minutes.

NOTE ON BROTHS: Your goal is seven cups of liquid. I prefer 1 c water, 3.5 c beef broth, and 2.5 c chicken broth. My suggestion is that if you're going to change proportions sacrifice water and chicken for more beef broth for a heartier flavor. My proportions worked brilliantly at the Spring Solstice the meeting of the cold and warm climes and so seems a happy compromise of spring carmelized sugars and winter's hearty caramelized proteins and starches.

4) While soup simmers bake croutons (baguette slices)( at 400 degrees for 10 minutes. When soup is done cover with 1-2 croutons in crocks (nearly full). Cover with gruyere (sliced or grated) and broil for 3-5 minutes until cheese boils. Pull out of oven with mitts and let rest for 5 minutes before serving.
5) If you don't have broil safe crocks (with handles!), nuke the bowls of soup and let rest. Handle hot liquid bowls with care.

Bon appetite and cheers,

July 31, 2007 - Spaghetti with Chroizo and Almonds

1 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
1/2 cup dry white wine
1/2 teaspoon crumbled saffron thoureads
2 tablespoons extra-virgin olive oil plus additional for drizzling
6 garlic cloves, thinly sliced
4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2-inch pieces
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths
1 (14- to 19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/2 cup sliced almonds with skins, <105622>toasted

Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.

Serve pasta sprinkled with almonds and drizzled with oil.

July 2007
2007-06-19 17:54:21.0

October 27, 2002 Butternut Squash Soup
with Scallion Cream

For one wine to serve as an aperitif and as a
match with the first two courses, look for a
white with lively acidity but some depth of
flavor, such as a Pinot Blanc. The 1994
Trimbach or the 1994 Hugel, both from Alsace,
are refreshingly crisp but have enough flavor
to balance the soup and salad.


Two 2-pound butternut squash, peeled
and cut into 2-inch cubes
1 stick (4 ounces) unsalted butter--4
tablespoons melted
Salt and freshly ground pepper
1 medium onion, coarsely chopped
2 medium celery ribs, cut into 1-inch
1 medium leek, white and tender
green, coarsely chopped
1 large carrot, cut into 1-inch pieces
1 tablespoon finely chopped fresh
1 tablespoon fresh thyme leaves
2 quarts chicken or vegetable stock or
canned low-sodium chicken broth
1/2 cup cold heavy cream
2 medium scallions, minced
2 fresh chives, coarsely chopped

The soup can be refrigerated for up to 1 day.

1. Preheat the oven to 375. In a large
roasting pan, toss the squash with the 4
tablespoons melted butter and a pinch each of
salt and pepper. Roast for about 40 minutes,
stirring occasionally, until the squash is

2. Meanwhile, melt the remaining 4
tablespoons butter in a large saucepan. Add
the onion, celery, leek and carrot and cook
over moderate heat, stirring occasionally, until
barely softened, about 8 minutes. Stir in the
ginger, thyme and roasted squash. Add the
stock and bring to a boil over high heat.
Partially cover, reduce the heat to moderately
low and simmer until the vegetables are very
tender, about 20 minutes.

3. Working in batches, puree the soup in a
blender. Return the soup to the saucepan and
season with salt and pepper.

4. Reheat the soup. In a medium bowl, whip
the heavy cream until soft peaks form. Add
the scallions and a pinch of salt and whip to
firm peaks.

5. Ladle the soup into bowls or shallow soup
plates and garnish with a dollop of the scallion
cream and a sprinkling of the chives. Serve at


Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.

Active time: 20 min Start to finish: 30 min

For salmon
1/2 cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-oz) pieces salmon fillet

For sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water

Accompaniment: lime wedges

Marinate salmon:, Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.

Preheat broiler.

Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.

Stir together wasabi powder and water in a small bowl.

Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.

Serve salmon drizzled with sauces.

Cooks' note:

* Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.

Makes 4 servings.
Gourmet - May 2001


Contact Nick Peters