Brown sugar ginger glazed Salmon

I’m so excited about this recipe! I made it for my husband on Valentine’s Day and it was so yummy. I didn’t even mean to make it this delicious. Some kind of magic just happened once I started cooking.

My husbands favorite dinner of all time is salmon with twice baked potatoes. So since babysitting wasn’t in the cards for us this year on V-day, a favorite home cooked meal and a nice bottle of wine was a must. I normally grill my salmon but it was pouring rain outside and a hungry voice inside kept whispering “broil it”.

I had a vague idea of what I wanted. Something sweet, something savory, something glaze-y, something you would pay $35 for at Nobu in Waikiki with no fighting, tattling children nearby. I got 3 out of 4.

You’re going to start by mincing the garlic, ginger and onion.

Then you are going to lightly sauté these aromatics in butter over medium low heat for 1-2 minutes.

When you add the brown sugar, well, that’s when the magic begins. A lot of great things come from cooking sugar and butter together. Mainly caramel. Your going to keep cooking over a gentle heat until all the brown sugar is dissolved and it’s thick and bubbly and looks like this. Ah yeah.

Then turn off the heat and add the soy sauce a little at a time. Be careful and stir because you don’t want it to bubble over all crazy and make a huge mess on your stove.

You should have a nice glaze for your salmon cooling on the stove by now, and you should be feeling like a total kitchen rock star.

Turn on your broiler. The secret with broiling fish is to put the rack in the middle of the oven so your dinner doesn’t go up in flames.

Spray your sheet pan with nonstick spray. I once tried to do this with parchment paper and set my smoke alarm off. So Pam is a better option for me. Lay out your salmon fillets and brush with the magic glaze.

Into the oven they go. It’s going to cook quick, probably under 5 minutes depending on the size and thickness of your fillets. So stay nearby and keep a close eye on your salmon. You are going to have to use your kitchen intuition a bit to gage when it is done. The goal is to caramelize the top while keeping the inside moist.

I hope you love it!


ginger, 1 inch peeled

garlic, 1 clove

onion, 1 thin slice (about a TB after it’s finely diced)

4 TB butter

5 TB brown sugar

2 TB soy sauce

4 fillets of salmon, mine were about 4-5oz each

cilantro or chives to garnish


Let’s talk about ribs baby

Ahem. Where were we?

Ah yes, I believe I promised you a rib recipe at the beginning of summer, and I have yet to deliver.  Believe it or not, I am actually quite good at keeping promises. Delivering them in a prompt and timely fashion? Meh… I have room for improvement.

But enough about me, Labor Day is right around the corner! Let’s talk about ribs!

Have you ever noticed how competitive people are about their rib recipes? And rightfully so, anyone can grill a steak, but ribs, they take time and skill. Whether you know it or not, every time you cook ribs for a party, you are entering yourself in an unofficial cooking contest. No pressure but baby back ribs are prime Bobby Flay throwdown material. I can’t think of a contest I’d be more proud to win.

When ribs are cooked just right the meat should fall off the bone, but still have integrity. They should be crisp and caramelized on the outside and juicy and tender on the inside. Your fingers should be left coated with a sweet and sticky sauce and, of course, you should feel an uncontrollable desire to go back for seconds.

If you are going to go through the trouble of making ribs, then they should be downright irresistible! Right? Right. [Read more…]

Sesame Soy Mahimahi En Papillote

This is one of my favorite ways to prepare fresh island fish. Cooking en papillote is fancy for cooking in parchment paper. It is a great method for cooking healthy and flavorful dishes as it locks in all the moisture and aromatics.

You can prep these packets in the morning then pop them in the oven at dinnertime. That’s a no-brainer for easy entertaining in my book. [Read more…]

How to Cook a Turkey, a Letter to my Daughters

I’m writing this to my daughters because someday, a long time from now, they might want to know how to cook a turkey. Chances are they will be able to call me and ask, but there is also a chance that I will be living in a remote fishing village in Greece with my Greek God husband (their Dad), and I imagine it will be hard to get ahold of me there. All I know is that anything can happen to anyone at anytime so it’s best to be prepared. And also prior preparation prevents poor performance. And also cleanliness is Godliness, especially when cooking a turkey.

Feel free to follow along if you are a newbie at cooking a bird.

Dear Tiare and Leila,

So you want to know how to cook a turkey. I remember the first turkey I cooked. I was a junior in college and I lived with your Dad in a little ohana in Hendrix park, Eugene, Oregon. We invited a bunch of friends over for Thanksgiving and had so much fun drinking and cooking all day that I can’t really remember how the turkey came out. What I do remember was calling my mom and asking her how one like me might go about the intimidating task of cooking Thanksgiving dinner.

She gave me step by step instructions which I furiously scribbled down in my five subject notebook. Here’s what she said:

First of all, don’t be intimated, cooking a turkey is easy-peasy-lemon-squeezy. Just because the bird is big does’t mean it is complicated.

Always buy a jar of gravy from the store. Why? Just in case. Smart, yeah?

There are only a few ways you can go wrong. The most common and most grave mistake is not letting your turkey fully defrost. This is a biggie. If your turkey is frozen in the middle you will have problems. Big problems. Raw turkey on the inside and dry turkey on the outside problems. Even if you buy a fresh turkey I would still be wary. People lie, and sometimes stores keep fresh turkeys in extremely cold environments, like freezers. I’ve seen it happen.

This goes back to prior preparation prevents poor performance. Buy your turkey in advance, wrap it up in a few trash bags so it doesn’t leak and leave it in the bottom drawer of your fridge giving it ample time to fully defrost.

An example, once at a big family Thanksgiving that you were too young to remember, we had a “fresh” turkey that was somehow frozen in the middle. The turkey was in the oven for the appropriate amount of time. It was given ample time to rest. Everything was ready and it was time to carve the turkey and eat, hooray! No, not hooray. When we sliced into that turkey, it was raw and like ice in the middle.

We had to cook it and cook it. It got a little dried out during this process to say the least.

My grandpa, may he rest in peace, was very old at this point of his life, slightly senile and full of witty one liners. When we asked him how his food was, he replied, “Well, it’s better than cat shit.” True that Grandpa, true that!

Luckily, Thanksgiving is about more than just a turkey, and we all had a fabulous time catching up and being together as a family. No one got salmonella and the desserts were off the hook.

If this happens to you, which it shouldn’t if you listen to your mom, don’t be too hard on yourself. Just break out an extra case of wine and pour heavy.

The second big mistake is overcooking. Luckily there is an easy remedy for this, a meat thermometer. You are not psychic, invest in one.

Alright, here we go. Cooking a turkey is not a precise science, it is not a precise recipe. Just follow the guidelines and keep it simple.

I start with making a spice rub in a little side bowl. That way I don’t get my spice jars all icky.

If you are going to stuff your turkey which I recommend, get all that love ready. I’m doing a brussel sprout and kale stuffing.

I also like to get a stock pot of water ready with carrots, onion, celery and a bay leaf. That way when I open the turkey, I will have a place for the giblets to go. Why you ask? Gravy, yum! Stock, yes! You paid for them, you use them!

Once you have all this ready, open up your turkey in the sink and give it a rinse. Pat it dry with paper towels and put it in a roasting pan. Make sure it is nice and dry before you season it.

Brush your turkey with melted butter, then add the spices, then stuff it. There are some rules these days about stuffing a turkey. Basically, for safety reasons, don’t overstuff. If you have leftover stuffing, wrap it up in foil and cook it next to the turkey for the last hour.

You also might want to fold the wings under so the tips don’t burn, like in the picture below. If you can’t figure this out, just put foil over the wing tips. You are smart girls though, I think you can do it! Also, make a little foil square and cover the exposed stuffing so it doesn’t burn.

And that’s that. Add 2-4 cups of stock to the bottom of the roasting pan and into the oven at 325 until it’s done. Don’t baste for the first hour. I pull the turkey out when the meat thermometer reads 175 in the thigh. I know 160 is technically done and safe for poultry, but the juices always seem too pink for my taste at 160.

When your turkey is done roasting, let it rest. Cover it lightly with foil and let it be for 20 minutes before carving.

What’s in my spice blend?

1 T Kosher salt

1 T Lawry’s Seasoning Salt

1 t Cracked Black Pepper

1 t Dry Mustard

1 T Chopped Fresh Rosemary

There is nothing stressful about cooking a turkey. However, there are some external elements that can make it seem stressful. Ironically, these are also the elements that make Thanksgiving special. It is why the smell of a turkey roasting brings up nostalgic memories of family holidays.

So may your house be filled with lots of screaming kids running through the kitchen, with loud uncles watching football, with wacky grandparents who say things like, “Well, it’s better than cat shit,” and “This is exactly how I like my brussel sprouts-overcooked.” May you be thankful for family drama, a turkey without it just wouldn’t taste right.

Stock up on wine and embrace the holidays.