Hot Honey Roasted Salmon.
Embarrassingly easy hot honey salmon, coming right up.
Seriously, hot honey salmon is making its weeknight rounds over here. This is a way to get even a non-salmon lover INTO it.
Read: Eddie. He doesn’t love salmon and I adore it. I could probably eat it two or three nights a week.
Our obsession with hot honey started a few years ago. Hot honey pineapple wedges, anyone?
Oh my gosh.And these hot honey sweet potatoes are an absolute dream. I first made them for a friendsgiving (wanting things to be a little different, but the same… you know!) and we’ve been dying over them ever since.
After that, I put hot honey on pizza and things just went up from there.
I’m not an overly spicy person. I mean, I don’t LOVE the heat. Eddie likes lots of heat and I like very mild heat.
The hot honey is perfect for me once the peppers and seeds are removed. If you like things hotter, keep the peppers and the seeds in. If you are afraid of the heat to begin with, you can remove the seeds from the peppers and just add the chopped pepper itself to the honey, then remove it.
So many ways to make hot honey!
Also, if you like things really hot, teach me your ways!
Don’t you feel like it ruins your taste buds?
And ruins the taste of foods?
And overall kills your mouth?
Hurts your… everything?I would love to learn to eat spicier foods and enjoy them. Right now, I tend to get a heat level of 1 in a thai restaurant. Eddie gets a 10!
This hot honey salmon also slightly reminds me of my toasted sesame ginger salmon from ages ago. It’s one of the most popular recipes on the blog and something we make often. I’m always looking for other ways to spice up salmon because this recipe is tops and one that Eddie will devour.
The hot honey salmon here is one of the recipes we made a few weeks ago that inspired me to start side dish Sundays. Plain white or brown rice compliments this nicely because the salmon has a ton of flavor. I love the parmesan roasted broccoli with it too! It goes with so many different things.
My personal favorite thing to do the next day is making a huge salmon salad. I love a good salmon salad, so a hot honey salmon salad? Um hello! All that flakey, buttery fish makes for the perfect bite with every forkful.
For day-after leftovers, add this on top of some butter lettuce, cherry tomatoes, cucumbers, dried cherries, sliced almonds, feta, and a sprinkle of salt and pepper. After that, spritz it with some more lemon or use your favorite vinaigrette. It’s the most satisfying bowl.
Makes you feel oh-so good too!
This hot honey salmon is flakey and buttery with a hint of heat and a spritz of lemon. It’s an easy weeknight meal and is delicious on salads for lunch!
I kind of maybe want to put it in a taco too.
The post Hot Honey Roasted Salmon. appeared first on How Sweet Eats.
Brandon Jew, Chef-Owner of the award-winning Cantonese-style restaurant, Mister Jiu’s, in San Francisco’s Chinatown is known for his gorgeous rainbow-colored dumplings. The cooks there make so many dumplings for the restaurant’s modern Chinese menu that there is an entire room dedicated to dumpling making. But, growing up, Jew made dumpling at home with his family as a way to spend time together while also feeding a crowd. We sat down with Jew to get his tips on throwing a Chinese dumpling-making party that’s equal parts hard work and plenty of fun.
Party Pre-Prep“Have your filling pre-made, your wrappers in front of you, and little spoons and chopsticks ready.” Mise en place, the process of having all your ingredients prepared and organized and set in order, is how professional chefs are able to cook quickly and consistently. This technique is especially important for making lots of dumplings.
The More The Merrier“You definitely need more than one person with you to make dumplings,” Jew says, adding that, “It’s one of those things where you gossip and make dumplings together. You catch up with each other.”
Patience is a Virtue Even with Dumplings“Try to be patient because it takes a lot of muscle memory and repetition to add just the right amount of filling and then seal each dumpling,” he says. Pro Tip: Don’t overstuff your dumplings because they won’t seal properly.
Experiment with Fillings
“The traditional combination of pork and shrimp are tried-and-true, but this is a great opportunity to use extra meat you may have leftover from last night’s dinner. For example, if you have ground beef, you shouldn’t be scared to adapt a recipe to use the excess ground beef in the dumpling.”
It’s All About the Sauce“The good thing about a dumpling party is the chance to use a variety of sauces.” I like dumplings in soup,” he says, “but I also like them plain with just black vinegar and ginger. Have a lot of diverse toppings and sauces — and applications such as in soup or rice — to complement them makes it fun. The one thing about Chinese food that I’ve always appreciated is that it’s made for groups, but it’s also a very individual process to find the right combination.”
Don’t Forget the Tunes
“I like playing music with a consistent tempo at Mister Jiu’s. Sometimes it’s music that reminds me of junior high or high school, but it’s always music that makes me happy. I like to play everything from The Ramones to Parliament and James Brown.”
Don’t Forget the Tea (or Beer)“I like to serve dumplings with a variety of tea, but I really like puerh and lapsang (smoked tea). Often, more tannic teas pair better with richer foods. But with lighter foods, such as fish, it’s nice to serve teas that are more floral. As far as alcohol, Chinese food is really good with beer. Lager, pilsner, maybe an ale at the most hearty.”
Check out Mister Jiu’s Sauce Collection, including sauces for your dumpling party, here.The post How to Throw a Chinese Dumpling Party with Chef Brandon Jew appeared first on Williams-Sonoma Taste.
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