Lime Recipes

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Salmon Teriyaki Recipe

Salmon Teriyaki

02.20.10 by Jackie

Fish can seem challenging to make at home but, pavé de saumon caramélisé (salmon teriyaki) is an ultra-easy recipe. All you need to do is ask your fishmonger to prep the salmon in advance for you. I made a teriyaki-inspired glaze to go with the salmon and served it with rice.

If you've been following my culinary adventures since the beginning of Pham Fatale, you may recall that I posted one of Lulu's favorite tofu recipes, called "sesame tofu caramelized with agave nectar and wasabi". This vegetarian recipe was inspired by this salmon dish. I hadn't made it in a long. tine, but my mother-in-law brought home some beautiful salmon fillets, so I told her I'd be in charge and surprise her. She loved it even though she said I should have tripled the amount of wasabi paste (she loves spicy food). You're welcome to follow her advice if you prefer it really spicy, but I'm a wimp, so I'll stick to just a half teaspoon...


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Basil Mint Lemonade Recipe

Basil Mint Lemonade

09.24.09 by Jackie

It's already the end of the summer and I've been making every effort to get the best use out of the leftover mint and basil in my herb garden. With the basil, I've made a lot of pesto that I store in the freezer for the winter. There isn't enough left for an additional sauce, and I've always wanted to try a basil infused drink, so today I made a basil lemonade, basil limeade, to be more precise. Sweet basil can be a bit subtle, so I wanted to pair it with another herb to give the drink some kick.

Mint immediately came to mind. I've made drinks all summer using the different kinds of mint we have, including spearmint, peppermint, Vietnamese mint, and apple-mint. I still, however, have a lot of leftover chocolate mint in the garden. Lulu planted it for me a few years ago and it's been growing literally like weeds. It's not as strong as the other mint varieties, so it complements the basil in the limeade I made today without overpowering it. It may sound odd, but it's a really fun, beautiful and delicious drink.

I wish I had tooken the main picture but it is not mine. It was taken by a brilliant photographer named Ken Phuong. He's currently shooting with a team of photographers in the Bay Area.

how to make basil-mint limeade


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Saffron Lemonade Recipe

Saffron Lemonade

09.02.09 by Jackie

This is actually saffron limeade. I got this recipe from my husband. His family has been making this drink for many years. Lemonades and limeades provide a wonderful canvas upon which other flavors can be layered.

The addition of saffron to the drink imparts a luxurious fragrance and flavor, as well as an exotic orange-yellow tint. Saffron is a spice derived from the saffron crocus. Saffron is comprised of the stigma and style (stalk) of the plant, and it's the most expensive spice in the world.

If you're looking for something special to serve at a summer lunch or barbeque, saffron limeade would be the perfect choice. Consider pairing it with Spanish paella, where saffron is also used in the preparation of the rice.


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Nuoc Cham (Vietnamese Vegetarian Mock Fish Sauce) Recipe

If you like seasoning your Asian dishes such as bánh xèo and bì cuốn chay (fresh spring rolls) with the typical Vietnamese condiment called nước mắm but find it too strong to your taste or simply if you're a vegetarian, this recipe is for you. The vegetarian equivalent is called nước chấm.

I use lemon-flavored soy sauce as a main ingredient but there is a new product called nước mắm chay available in Asian stores. It gets a "sea" flavor from the addition of seaweed to the product.

It is also a nice addition to Asian soups like my sweet and sour pineapple soup.  Just serve it on the side and let your guests add as much (or as little) as they like.  In Vietnam, this sauce, or its fish-based equivalent, is as common on the dinner table as a salt shaker is in the West.


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Vegetarian Sweet and Sour Pork Recipe

Vegetarian Sweet and Sour Pork

07.25.09 by Jackie

Sweet and Sour Pork can be found on the menu at just about any Chinese restaurant.  I wanted to make use of the pineapple and ketchup sauce in a vegetarian dish for the herbivores in my house.  I substituted tofu for the pork; you can also use seitan if you prefer (or meat if you're like me). 

I used fresh pineapple to provide natural sweetness and a hint of tang to the sauce.  I also added a little lime juice to brighten it up. To thicken the sauce, I dissolved a little cornstarch in water and added it to the mix. To this, just throw in a few carrots and enoki mushrooms and you're ready for a quick and easy dinner.


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