on the side : simply pickled cucumbers

SIMPLY PICKLED CUCUMBERS

Pickled cucumbers are the perfect side dish.  Not only are they super easy to make, they have a palate cleansing property that complements almost any meal.  Meaning, you can take bites in between other more substantial entrée bites to make your dining experience that much more pleasant :).

This particular version is influenced by my Japanese roots.  The marinade brightens up the cucumbers, makes them crunchier, and highlights their ability to soak in flavors whilst retaining their own ‘cucumber-y’ ground.

Also, did you know that cucumbers are packed with awesome benefits?  For instance, a single cucumber contains your daily dose of vitamins!  So not only are you treating yourself to a cool & refreshing salad in the summer, you’re treating your body to some goodness as well.  So cool.

INGREDIENTS:

• Cucumbers
• Grated Ginger
• Scallions
• Toasted Sesame Seeds
• Sesame Oil
• Soy Sauce
• Brown Rice Vinegar
• Lemon Juice

DIRECTIONS:

1. Cut your cucumbers in half lengthwise, scoop out the seeds (optional), and slice up thinly manually or using a mandoline slicer.
2. Whisk all other ingredients in a medium-sized glass bowl, and add the sliced cucumbers.
3. Mix well to ensure each of the cucumber slices contact the marinade.  Cover and let sit in fridge for at least an hour.

goings-on in my kitchen

GOINGS-ON IN MY KITCHEN

Lately, I’ve been transforming a dish I make one night into something completely different by the end of the week (based on whatever bit is leftover from the night before).  For instance, an arugula salad became a soup and then somehow ended up as a curry stew with puréed ramps.

WHITE BEAN + SHREDDED ZUCCHINI SALAD W/ DASHI BRAISED TOMATOES

I had so much fun with this one.  While on the surface, it looks like a fairly simple salad, I took the time to slowly bring everything together.  The beans cooked in a ginger liquid.  The shredded zucchini was slightly pickled in its own water and yuzu.  The cherry tomatoes were braised in a dashi infusion; then skins were peeled and placed back into the broth.  The end result is a party of all three components.

ASIAN + ITALIAN FUSION BROWN RICE SPIRAL PASTA

The next night, I took leftovers from the above salad and turned it into a pasta sauce with dried shrimp, extra nori, and soy sauce to keep some of the Asian essence of the original dish but fuse it with flavors of Italy.

BROWN RICE PASTA SALAD

And then the next night, with the little bit of pasta that was left, I added bunches of raw broccoli, sweet peas, and golden raisins.  The dish was now faintly reminiscent of the original bean salad and transformed into a refreshing pasta salad perfect for your next picnic.

RADISH + TOFU SOUP TOPPED W/ AVOCADOS

Topping your soup with cold and creamy avocados is like adding a dollop of cream… but better, healthier, and with cooler texture.

AVOCADO + RAW SPROUT SOUP

Avocados were used again in a soup filled with varieties of raw sprouts.

STRAWBERRY + ARUGULA SALAD W/ PICKLED CELERY

Summer sunshine is slowly crawling in and that means abundant fields of strawberries.  Strawberries are the perfect component in an arugula salad given the natural pepperiness of the greens.  To balance out the textures though, I pickled some crunchy celery and tossed it in.  The pickling liquid (a soft infusion of citrusy goodness) then became the base for my dressing.

MINT PEA + LEMONY TOFU SALAD

Tofu is a sponge that keeps on giving.  It soaks in everything, then lets it out to bind with all other ingredients in a dish.  I allowed the tofu in this dish to marinade in a lemon concoction.  Your tastebuds will be dancing with cooling mint, sweetness from the peas, and citrusy-gingery awesomeness from the tofu.

BIRTHDAY PASTRIES

And when life hands you dessert, you embrace it with open arms.

on the menu : cauliflower crust pizza (gluten free!)

CAULIFLOWER CRUST PIZZA (GLUTEN FREE!)

I’ve seen/heard/read/wondered about cauliflower pizza crusts for some time now but never got around to trying it out myself.  I finally dedicated a day to making this and I’m so happy I did!  The process is MUCH easier than real pizza dough with less intensive steps.  Obviously, it’s not going to taste like your favorite pizza from Italy but if you’re looking for a gluten free alternative, this is a must try.

Making your own version of pizza at home, whatever it may be, is so rewarding.  Your kitchen will smell AH-mazing and you can customize the “pie” with toppings of your choice.  This is also a great opportunity to get your kids involved and familiar with fresh foods.

I’m excited to use the below recipe as a foundation for experimentation and encourage you to do the same!  Let me know what you come up with :).

INGREDIENTS:

• Cauliflower* (1 head – chopped)
• Garlic (2 cloves – smashed)
• Almond Flour (1/4 cup)
• Gluten Free Yeast (1/4 cup)
• Egg (1 beaten)
• Olive Oil (2 tbsp)
• Herbes de Provence (1/2 tsp)
• Red Chile Pepper Flakes (1/2 tsp)
• Salt + Pepper

*You can also use frozen cauliflower.  If you do, you just need to thaw it beforehand.

DIRECTIONS:

1. Pre-heat your oven to 400 F.  Prep your baking sheet by lining it with either parchment paper or a Silpat.
2. Wash your cauliflower, chop, and transfer to a food processor.  Smash your garlic cloves, remove the skin, and add to the food processor as well.
3. Pulse the cauliflower & garlic for about 30 seconds or until finely chopped up.
4. Drizzle the olive oil into a skillet and sauté the finely food processed cauliflower/garlic over medium heat for about 5 minutes; just until cooked.  Remove from the heat once done.
5. In a large mixing bowl, add the rest of your ingredients (listed above).  Mix well, then incorporate the cauliflower/garlic mixture.  Mix everything together until completely combined (this is important for a nice even crust!).
6. Use a spatula to turn out the cauliflower dough onto your baking sheet.  Try to form a ball.
7. Gently press the ball of dough into a round shape (or whatever shape you prefer) until it’s just less than ¼” thick.
8. Pop your crust into the oven and let bake for about 30 minutes then broil for another 3-5 minutes (if needed).  Your end result should have nicely browned and crispy edges.
9. At this point, you have 2 choices.  You can check the consistency of your crust and continue to cook it for another 5-7 minutes at 400 F until crispy all around then top with raw ingredients OR you can remove your crust from the oven briefly, bring the temperature back to 400 F, add your toppings, and return to the oven to bake at 400 F for 5-7 minutes.

on the menu : gazpacho for a warm spring or summer evening

GAZPACHO FOR A WARM SPRING OR SUMMER EVENING

Cold soups are not appealing to everyone.  I totally get it.  I was one of them!  But I soon realized it was because I had never enjoyed one that worked for me.  On my recent visit to Kaua’i, I devoured a mind shifting gazpacho.  It was tomato based but not at all like the watered down salsa I was used to in cold soups.  It had hints of sweet (from pineapple), fresh herbs, smooth binding textures of avocado, and the right consistency of tomatoes.  I was inspired to create my own gazpacho shortly upon returning.

My gazpacho is pretty simple.  Here on the East coast, we’re not quite in tomato season yet, so I cheated a bit by using chopped Pomo tomatoes (with fresh tomatoes mixed in).  Instead of red or yellow onion, I used scallions which are a bit more mild and pair great with tomatoes.  I added avocados and mangos to impart some creaminess.  Cucumbers are in there to reign in even more freshness.  Also, a purée of yuzu, honey, sesame seeds, and water meant to balance out the acidity of the tomatoes.  Then I went out on a limb and added some extra firm tofu (finely cubed) to give it a Japanese fusion twist.

The end result was a gazpacho that far exceeded my expectations!

on the menu : mock no dairy shrimp alfredo

MOCK NO DAIRY SHRIMP ALFREDO

Hands up – are you a sucker for cream-based pasta dishes??  In the US, American-Italian establishments are known for adding heavy cream to some of their most popular pasta sauces.  I think they do this partly because cream is cheaper than, say, mounds of cheese (likely more popular in Italy).

Hands up – are you a sucker for cream-based pasta dishes and looking for a way to make them leaner and better for you??  Look no further, friends!  The secret is quite simple.  If you think about non-dairy “milks,” they’re primarily nut-based, right?  Soy, almond, cashew, etc. etc.  Take that same concept and apply it to your sauce!  By puréeing nuts (pine nuts, in this case), with wet ingredients (see below), you’re able to create the base for a mock cream sauce with a whole lot more depth and flavor than cream itself AND – of course – the health factor.  Win win win.

For this dish, I’ve added a few veggies (onions + celery), herbs (parsley), spices (saffron + dried red chile), AND flax seeds.  When you blend flax seeds into the nut-based sauce, it almost acts as a bind.  Pretty cool and you won’t even know they’re in there.

INGREDIENTS:

• Celery (3 stalks)
• Parsley (Bunch)
• Pine Nuts (1/2 cup)
• Flax Seeds (1 tbsp)
• Balsamic Vinegar (2 tsp)
• Dried Red Chile (1 tbsp)
• Garlic Clove (2-3)
• Yellow Onion (1)
• Saffron (Pinch)
• Mirin (1/4 cup)
• Shrimp (Optional)
• Brown Rice Spiral Pasta (16 oz)
• Sun Dried Tomato (Optional – for topping)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Drizzle some oil into a large sauté pan.  Cook the shrimp over medium heat (should only take a few minutes).  Spoon out the shrimp and set aside.
2. Finely chop up the yellow onion.  Add the chopped onions, turn the heat on medium low and sauté the onions with some salt + pepper.
3. As the onions start to turn glassy, add the saffron threads.  Pour in the mirin, raise the hat to medium to cook out some of the alcohol, then reduce the heat back to low.
4. Chop up the garlic cloves and add to the sauté pan.  Also add back in the shrimp and stir everything together.
5. Place in a food processor the celery, parsley, pine nuts, flax seeds, balsamic vinegar, olive oil, salt + pepper.  Blend until relatively smooth but not completely blended.
6. Spoon in the blended mixture to the sauté pan as you meld it into a sauce.  Use a slotted spoon to do so.  Season with salt + pepper as necessary.
7. Bring a pot of water up to a boil and salt it generously once boiled.  Cook the pasta to just under al denté.  Spoon some of the pasta cooking water into your sauté pan and mix into the sauce.  Drain the pasta and transfer directly to the sauté pan.
8. Raise the heat on the sauté pan to medium to give it once last blast, do a final seasoning (if needed), and serve immediately.

on the menu : cannellini bean + veggie stew

CANNELLINI BEAN + VEGGIE STEW

This is a simple, comforting vegetable stew that you can make with any beans/legumes you have on hand.  I opted for cannellini beans because they’re mild and pair great with deep greens (like kale).  Within the recipe itself, you’ll save yourself some legwork by cooking the sweet potato and fennel stems together.  This also allows the anise-like essence of fennel to blend into the sweet potatoes – win win!  ‘Tis the season for fennel folks :).

INGREDIENTS:

• Cannellini Beans (1 cup)
• Yellow Onion (1)
• Celery (3)
• Sweet Potato (2)
• Kale (6 leaves)
• Fennel Stems (4)
• Garlic Clove (2)
• Herbes de Provence (1 tbsp)
• Fennel Pollen (Pinch)
• Vegetable Broth (1/2 cup)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Prep the cannellini beans in advance (if using dried beans).
2. Fill a pot with water (for the sweet potato and fennel stems).  Peel and chop the sweet potato into bite-size pieces.  Place in the water.  Also add the fennel stems.  Bring to a boil, salt, then cook on low until the potatoes are al dente.
3. Meanwhile, chop up the onion, garlic clove, and celery.
4. Drizzle some oil into a large stock pot and add these ingredients.  Place on your stove, turn the heat on low, and allow the onions to slowly cook.  Season with herbes de provence, fennel pollen (a little goes a long way), salt + pepper.
5. Once the vegetables have sweated out, pour in the vegetable broth and add the cannellini beans.
6. Roughly chop up the kale leaves (post cleaning them thoroughly and removing the thick stem, of course).  Add to the pot, give it a stir, cover and allow them to wilt.
7. By now, your potatoes should be a little under fork tender.  Drain, remove the fennel stems, chop them up, then add the potatoes and fennel stems to the pot.  Gently stir everything together.  Season with salt + pepper.
8. Lower the heat to a simmer and let sit for a good 15 minutes.

on the menu : savory carrot loaf atop carrot greens paired w/ balsamic mole sauce

SAVORY CARROT LOAF ATOP CARROT GREENS PAIRED W/ BALSAMIC MOLE SAUCE

This dish is all about building flavors on top of flavors; the best way to tie a dish together.  The star?  Carrots!  Given their natural sweetness, I thought a spicy mole sauce would pair perfectly as well as a tangy yogurt to brighten up all of the flavors.

I realized as I was typing up the recipe that it comes across much more complex than I thought it was.  In my head, I was just creating a carrot loaf over some sautéed carrot greens with a simple sauce and some yogurt.  As with any dish I make, this one came together as I went along and sometimes I get carried away and excited… so I won’t be offended if you don’t recreate this one :).

However, I will say, at least try the carrot loaf!  It’s light and fluffy and perfect for weekend brunch!

INGREDIENTS:

• Savory Carrot Loaf (Gluten Free)
  • Carrots (6 – Peeled & Grated)
  • Chickpea Flour (1/4 cup)
  • Ancho Chili Powder (1 tsp)
  • Eggs (2)
  • Greek Yogurt (2 tbsp)
  • Honey (1 tsp)
  • Olive Oil (1 tbsp)
  • Water (1 tbsp)
  • Salt + Pepper
• Carrot Leaf Sauté
  • Carrot Leaves (From 6 carrots)
  • Red Onion (1)
  • Pepitas (1 tbsp)
  • Vegetable Broth (1/2 cup)
  • Olive Oil
  • Salt + Pepper
• Balsamic Mole Sauce
  • Mole Seasoning (3 tbsp)
  • Balsamic Vinegar (1 tsp)
  • Maple Syrup (1 tbsp)
  • Tomato Paste (2 tsp)
  • Olive Oil (1 tbsp)
  • Water (1 tbsp)
  • Salt + Pepper
• Lime Zest + Honey Infused Greek Yogurt
  • Greek Yogurt (4 big tbsp)
  • Lime Zest (of 1 lime)
  • Honey (1 tbsp)

DIRECTIONS:

1. Pre-heat the oven to 375 F.
2. Peel + grate 6 carrots into a mixing bowl.
3. In a separate bowl, whisk together the eggs, olive oil, yogurt, honey, water, salt + pepper until combined.  Add the chickpea flour and ancho chili powder and whisk until you form your batter.
4. Add the grated carrots to your batter and mix with a spoon until completely combined.
5. Pour the carrot loaf batter into a non-stick or silicone loaf pan (I used an 8″ x 4″).  Place the pan into the oven and cook for 40-45 minutes.
6. Meanwhile, thinly slice the red onion.  Roughly chop up the carrot leaves/stems.
7. Drizzle some olive oil into a large sauté pan and add the sliced onions.  Place the pan over your stove and turn the heat on medium low.  Season with salt + pepper.
8. Once the onions have sweated out, add the pepitas and carrot leaves/stems.  Allow the greens to slowly sauté with the onions.
9. Once the greens start to wilt, raise the heat to medium and pour in the vegetable broth.  Season with salt + pepper and continue to stir.
10. Lower the heat to a simmer while the carrot loaf finishes cooking in the oven.
11. Create the Balsamic Mole Sauce by whisking together all ingredients (see above for list).
12. Create the Lime Zest + Honey Infused Greek Yogurt by mixing together all ingredients (see above for list).  Place in freezer for 20 minutes.
13. When all components are ready to be plated, start off with the carrot leaf sauté.  Spoon in some of the broth too!  Then slice up the carrot loaf and place atop the sauté.  Quenelle the yogurt and gently place atop the carrot loaf.  Finish off with a drizzle of your Balsamic Mole Sauce.  Serve immediately and enjoy!

on the menu : spiced up cantaloupe + butternut squash soup w/ arugula pesto oil

SPICED UP CANTALOUPE + BUTTERNUT SQUASH SOUP W/ ARUGULA PESTO OIL

I love to cook and play around with ingredients without straying from my whole food POV.  What keeps me going?  Despite the millions of cookbooks and billions of blog posts revolving around food, I continue to challenge myself in concocting dishes that quite possibly no one else has done (in my way, with my ingredients, with my passion).

Cantaloupe soup – done.  Butternut squash – done too many times.  Here comes crazy me, thinking that creating a soup featuring these two ingredients together using fennel as the binder will actually taste good.  Sometimes I surprise myself.  Sometimes I’m just lucky but pretend I know exactly what I’m doing.  This dish?  Check and check.

This soup represents where my head is, food-wise.  Spring is right around the corner (literally, in two days), but it’s still cold, but I want to sit on the back porch and enjoy a cold fruit smoothie, but I also don’t mind snuggling up on the couch with a warm bowl of soup while watching Top Chef, but then I see a commercial of Hawaii and want summer to be here immediately, etc.  #questionablebipolar

Velvety smooth, bright, colorful, flavorful, yum.

INGREDIENTS:

• Cantaloupe (1/2)
• Butternut Squash (1)
• Red Onion (1/2)
• Fennel Bulb (1)
• Amarillo Chili Powder (2 tbsp)
• Red Chili Powder (1 tsp)
• Hungarian Paprika (1 tsp)
• Vegetable Broth (32 oz)
• Olive Oil
• Salt + Pepper

*Arugula, Basil, Olive Oil, Balsamic Vinegar, Water, Salt, Pepper

DIRECTIONS:

1. Pre-heat oven to 375 F.  Halve, brush butternut squash with olive oil, salt + pepper and roast until squash is fork tender.
2. Meanwhile, finely chop up the red onion.
3. Use a mandoline slicer on the fennel bulb (reserve the stems for another dish).
4. Drizzle oil into a stock pot and add the chopped onions.  Place on the stove and turn the heat on low.  Allow the onions to slowly start sweating through.
5. Once the onions become translucent, add the sliced fennel.  Season with salt + pepper and sauté with the onions, still over a low heat.
6. While those vegetables are going, halve the cantaloupe, remove the seeds, and scoop out the flesh.  Chop up into smaller cubes and add to the pot.  Mix in with the onions and fennel.
7. Allow the cantaloupe to sauté for a bit until the squash is done.
8. When the squash has roasted, remove from the oven.  Carefully separate the flesh from outer skin and add to the pot.  Mix all ingredients together.
9. Pour in the vegetable broth, add the spices, and season again with salt + pepper.
10. Raise the heat to medium low, cover the pot, and let the flavors marry together.
11. After about 10 minutes, turn the heat off and either use an immersion blender to purée the soup OR use a blender (or food processor).  Blend until silky smooth (unless you prefer it not to be – your choice).
12. Taste again and do a final seasoning.  Serve with the arugula pesto oil.

on the menu : weekly recipe round-up part… who knows?

WEEKLY RECIPE ROUND-UP PART… WHO KNOWS?

Welcome to another batch of home cooked meals, bundled up into one big post (aka I openly admit to procrastination in posting these when I made them).  Alas, enjoy :).

WASABI SHOYU RAMEN

Inspired by a semi-recent trip to Ippudo in NYC, I made a healthier version of their only vegetarian ramen – wasabi shoyu ramen.  The broth is not overbearing in wasabi heat, but has just the right amount of kick to keep you going in for more.  I used brown rice noodles instead of traditional ramen noodles, added lots of vegetables, scallions, ginger, and sesame seeds for a no-guilt “ramen” dish.

KALE SALAD W/ BAKED MUNG-A-LAFELS, APPLES, + RAISINS

My go-to detox beans – mung beans make great imitation falafels.  I sautéed some onions and mixed them into the mung bean “batter” to add another layer of flavor, but these guys taste great with just their mung bean selves.  This time around I’ve added mung-a-lafels to some nutrition-packed kale (found aplenty this time of the year), crispy apples, and raisins.  The vinaigrette with a lemon juice base plays double duty by brightening up the dish and keeping the apples from browning.  Fun, colorful, playful, forkfuls of vitamins/nutrients/minerals/etc. = add this to your dinner menu now.

LEEK MUSHROOM + SPINACH QUICHE

A gluten free, vegan, and vegetarian quiche held together by silken tofu.  You don’t taste any tofu thanks to the fragrant leeks, earthy mushrooms, and leafy spinach.  Quiche is often associated with breakfast or brunch, but I find it makes a perfectly fitting dinner as well.  Minimal prep time, leave it alone while it cooks in the oven, all sorts of deliciousness and goodness packed in each bite.

THAI BASIL COCONUT RED LENTIL CURRY

I obsess over Thai basil – it’s crazy how the aromatics in this herb almost get amplified with heat.  This curry came together with a few simple ingredients – onion, scallions, garlic, ginger, red bell pepper, bean sprouts, red lentils (which turn orange/yellow when cooked) – all dancing in a smooth coconut milk base.  This is a nice, light curry that can easily be enjoyed on its own or with a side of brown rice.

DRESSED UP DOSAS

A lover of Indian food, I took the concept of dosas but gave it my own twist.  The sauce is a purée of beets, chickpeas, and lots of spices.  To combat the heat, I made a simple cucumber and tomato salad dressed with a little lemon juice and scallions.  I used a mixture of chickpea flour and water to create the dosas and dinner turned into ‘dosa night.’  You know, kinda like taco night, but with dosas.  We live on the edge ;).

CITRUS + AVOCADO ZEN SALAD

What makes a salad ‘zen?’  Nothing… really.  It’s just a marketing ploy, but hey, got me!  The zen mixture has some Asian salad greens mixed with traditional herb greens.  Sitting atop the zen greens are some pretty winter grapefruit, oranges, avocado, and lightly toasted pine nuts.  The vinaigrette is an emulsion of the citrus juices, balsamic, a little honey, a little mustard, salt + pepper.  This is a great way to take advantage of those bulk citrus sales at your local store.  Citrus pairs beautifully with avocado and will keep them bright green.  #namaste

PASTA CON LE SARDE ALLA PALERMITANA

My guess is that many of you are not huge fans of sardines or anchovies.  I’ll admit, growing up, I associated anchovies with anchovy pizza and that’s not the most attractive means of enjoying those omega 3 and calcium-packed guys.  I highly encourage you to ease into cooking with anchovies or sardines because they’re divine.  They don’t taste as fishy as they smell, they add a natural infusion of salt, and impart a melt-in-your-mouth texture.

This pasta is an inspiration from Palermo, Italy.  Primary ingredients aside from the anchovies and sardines are fennel tops, golden raisins, onion, saffron, dried red chile, pine nuts, garlic, olive oil, salt + pepper.  Super simple, right?  And so delicious.  A true Palermian party in your mouth.

on the menu : 3-course hawaii themed valentine’s dinner

3-COURSE HAWAII THEMED VALENTINE’S DINNER

This year, my husband and I stayed in for Valentine’s.  If you know me, I take advantage of any ‘special’ occasion to spend extra time in the kitchen and this night was no exception.

I had a lot of fun with this one!  All of this snow, icy rain, wind, and cold temps has me yearning for some SUN; namely that of Hawaii.  Given how much my husband and I are drawn to Hawaii, visiting each year on our anniversary, I thought it would be fitting to build a Valentine’s dinner around it.  Hence the theme.  The 3-course represents the # of years we’ve been married (I just made that up… not the years we’ve been married… the # of courses is a total coincidence).  Hope you all had a great night as well!

SEAFOOD CEVICHE W/ AVOCADO + MANGO

Appetizers are always best kept fresh, simple, clean, and refreshing.  Just enough ‘kick’ to get the taste buds going and plenty of room left for more.  So naturally, I went with a ceviche.  Aside from the seafood, I added some chopped scallions, mango, and avocado.  For this starter, I drew inspiration from the abundance of beautiful seafood, avocado & mango trees in Hawaii.

SOFT BOILED EGG OVER CRISPY BROWN RICE COCONUT CAKE ATOP POI

For our second course, I paid homage to Hawaii’s roots by creating a dish around Poi.  Poi is a traditional Hawaiian staple made by laboriously pounding down taro and mixing with water until you reach a velvety smooth texture.  I cheated and used a food processor :).  Taro is a root vegetable with all kinds of health benefits – easily digestable, low Glycemic Index, excellent source of Potassium, and filled with other minerals and nutrients (calcium, vitamins C/E/B, magnesium, manganese, copper).

Atop the Poi I have a crispy brown rice cake.  The brown rice is mixed with some coconut milk, shredded coconut, black sesame seeds, and a little soy sauce.  And finally, the entire dish comes together with a soft-boiled egg and finished with a dash of sprinkled Hawaiian salt.

MACADAMIA + COCONUT CRUSTED SALMON OVER WASABI PEA PUREE

To round out our dinner, I brought in an abundance of bright, popping island flavors.  The macadamia and coconut crust crisped up nicely while the fish remained moist.  I went with a wild-caught salmon but you could go even more Hawaii-authentic and opt for Mahi Mahi.  I garnished with edible flowers which you can find scattered around Hawaii (what don’t they have??).

The real star though is the sauce.  I puréed some sweet peas with wasabi, mint, honey, and brown rice vinegar.  The heat from the wasabi balances out the sweetness in the sauce and coconut on the fish.  Bursting tones and textures all around and plates licked clean = delightful delectable delicious success.