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..........It's Just That Simple!

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something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Pan Steamed Napa Salmon

Yup, it is that time of year that we begin to notice last years summer attire(heck, even some of our winter clothes)are just a tad snug. Here is a great recipe that will make you feel just a little better about what you are eating. Delicious, crunchy and a true feel good dinner.

Ingredients

For 3 people

Recipe

  • 1/4 cup honey
  • 1 teaspoon brown or Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 pound Napa cabbage, chopped
  • 2 cups cole slaw mix
  • 1 teaspoon pine nuts *
  • 2 tablespoons olive oil
  • 1 pound salmon filets
  • Salt and black pepper to taste

Pan Steamed Napa Salmon Directions

  1. In a small bowl, whisk together honey, mustard and lemon juice; set aside. In another, larger bowl, toss together cabbage and cole slaw mix; set aside.
  2. Add pine nuts to large skillet over medium heat. Toss and cook for 3 minutes; add oil. When oil is hot, add cabbage mixture. Cover and let cook while you are coating all sides of the salmon filets with your honey mixture. This should take about a minute.
  3. Remove lid and place salmon on top of cabbage mixture. Cover, reduce heat to low and steam until salmon is completely cooked through, from 5-8 minutes, depending on the thickness of the salmon. Season to taste with salt and pepper before serving hot.
  4. Enough for 2-3 people
  5. * Sunflower seeds work extremely well here.
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