Courtesy of 300 Best Stir-Fry by Nancie McDermott © 2014 www.robertrose.ca Reprinted with publisher permission.
300 Best Stir-Fry Recipes Cookbook Review
A delicious cookbook written by Nancie McDermott
Last week I shared with you my review of The Healthy Slow Cooker 2nd Edition by Judith Finlayson and this week I’m super excited to bring you 300 Best Stir-Fry Recipes by Nancie McDermott.
Now, when I tell you that EVERY recipe in this book sounds absolutely delicious I’m not kidding! I could literally eat almost a full year’s worth of stir-fry meals and not have a single bad meal. When I was reading through deciding what to try I honestly wanted to try every single recipe! It took me forever to narrow down which recipes I was going to share with you…luckily I get to share up to 3 so I’m bringing you 3 delicious recipes over the next few days!
Okay, enough about the yummy yummy food, let’s talk about the cookbook itself and why I think every one should have their own copy! First off, this is a great book for new stir-fry cookers….I think this would make an excellent gift for a kid going off to college! The beginning of the book breaks down the basics for you with an Equipment Glossary and Ingredient Glossary. There are even directions on how to season your Wok or Skillet! I really like how the Ingredient Glossary explains how each ingredient tastes…that way you have an idea if you need to substitute a spice based on taste preferences.
The recipes themselves are fairly easy to make and the directions are very clear. I love the fact that there are cooking tips included with most of the recipes and many more contain variations….you can change recipes up depending on your preferences!
And finally, the pictures….I was drooling over all of the delicious pictures….okay, now I’m hungry and want to go stir-fry something!
Today I’m going to share with you the Lime Splashed Salmon with Chiles and Cilantro:
Courtesy of 300 Best Stir-Fry by Nancie McDermott © 2014 www.robertrose.ca Reprinted with publisher permission.
Lime-Splashed Salmon with Chiles and Cilantro, page 173
Thai flavors take the stage here, with a splash of lime and a flare of chiles to season a quick and delicious dish.
12 oz skinless salmon fillets, cut into 2-inch (5 cm) chunks 375 g
2 tbsp soy sauce 25 mL
2 tbsp fish sauce 25 mL
2 tbsp freshly squeezed lime juice 25 mL
2 tsp granulated sugar 10 mL
1 tsp chopped fresh hot green chiles 5 mL
1⁄2 tsp salt or to taste 2 mL
2 tbsp vegetable oil 25 mL
2 tbsp chopped garlic 25 mL
2 tbsp chopped onion 25 mL
2 tbsp chopped green onions 25 mL
2 tbsp chopped fresh cilantro 25 mL
1. In a bowl, combine salmon and soy sauce. Toss gently to season the salmon evenly. Set aside for 10 minutes.
2. In a small bowl, combine fish sauce, lime juice, sugar, chiles and salt and stir well. Set aside.
3. Heat a wok or a large deep skillet over medium-high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well. Cook, tossing often, until softened and fragrant, about 1 minute.
4. Add salmon mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Gently turn and cook other side, undisturbed, for 30 seconds
5. Toss gently. Add fish sauce mixture, pouring in around sides of pan. Cook, tossing gently once or twice, until salmon is cooked through and evenly seasoned with sauce, 1 to 2 minutes more.
6. Add green onions and cilantro and toss to mix well. Transfer to a serving plate. Serve hot or warm.
Serves 4
Courtesy of 300 Best Stir-Fry by Nancie McDermott © 2014 www.robertrose.ca Reprinted with publisher permission.
- 12 oz skinless salmon fillets, cut into 2-inch (5 cm) chunks 375 g
- 2 tbsp soy sauce 25 mL
- 2 tbsp fish sauce 25 mL
- 2 tbsp freshly squeezed lime juice 25 mL
- 2 tsp granulated sugar 10 mL
- 1 tsp chopped fresh hot green chiles 5 mL
- 1⁄2 tsp salt or to taste 2 mL
- 2 tbsp vegetable oil 25 mL
- 2 tbsp chopped garlic 25 mL
- 2 tbsp chopped onion 25 mL
- 2 tbsp chopped green onions 25 mL
- 2 tbsp chopped fresh cilantro 25 mL
- 1. In a bowl, combine salmon and soy sauce. Toss gently to season the salmon evenly. Set aside for 10 minutes.
- In a small bowl, combine fish sauce, lime juice, sugar, chiles and salt and stir well. Set aside.
- Heat a wok or a large deep skillet over medium-high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well. Cook, tossing often, until softened and fragrant, about 1 minute.
- 4. Add salmon mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Gently turn and cook other side, undisturbed, for 30 seconds
- Toss gently. Add fish sauce mixture, pouring in around sides of pan. Cook, tossing gently once or twice, until salmon is cooked through and evenly seasoned with sauce, 1 to 2 minutes more.
- Add green onions and cilantro and toss to mix well. Transfer to a serving plate. Serve hot or warm.