Let’s cook!

Five-Spice Scallops with Pumpkin Curry Noodles

1 package of Lo Mein Noodles

20 sea scallops

5 tablespoons vegetable oil

3 cloves garlic, chopped

2 inch ginger root, grated

1 red bell pepper, sliced

1 teaspoon red pepper flakes

3 tablespoons creamy peanut butter

1/4 cup soy sauce

15oz can pumpkin

2 tablespoons red curry paste

2 tablespoons five spice powder

2 scallions, cut for garnish

Cook the noodles per the package instructions. Heat a large skillet over medium heat with 2 tablespoons vegetable oil. Add garlic, ginger, red bell pepper and cook for 2 minutes.

Add the red pepper flakes and cook for another 2 – 3 minutes.

Add the peanut butter and cook until it has melted.

Whisk soy sauce into the peanut butter.

Add pumpkin and curry paste to the skillet.

Stir well to blend and the sauce will be VERY thick. Add 1/2 cup of water and turn down the heat to low and simmer while you cook the scallops.

In a medium bowl add the five-spice.

Add scallops to the bowl and ensure they are coated well.

Add 3 tablespoons to hot skillet. Once the oil starts smoking add the scallops.

Sear on both sides and add the scallops to a plate.

Drain your noodles and return them to the pot. Add the curry-pumpkin sauce to the pot.

Toss thoroughly so that the noodles are coated well.

Time to plate!

Here is the close-up:

This meal took a total of 35 minutes from start to finish! I also have lunch for tomorrow now!

Happy Cooking!

Salmon/Mussels with Curry Butter

For the Salmon and Mussels:

2 tablespoons fennel seeds

2 tablespoon ground coriander

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 4-5 ounce salmon fillet, boneless and skin removed (or you can remove it after you cook it like I do)

1/2 lemon, juiced

10 mussels, cleaned

2 scallions, chopped for garnish

For the Curry Butter:

1 stick of butter

2 tablespoons curry powder

1 jalapeno pepper, chopped

1 clove garlic, chopped

salt and pepper to taste

First thing, preheat oven to 350.

To make the curry butter, combine butter, curry powder, jalapeno, garlic, and salt/pepper in a food processor.

Pulse until smooth.

I set the mixture aside and let the butter soften at room tempature for later. Begin preparing the salmon by making a seasoning with fennel, coriander, salt and pepper. Mix these ingredients in a bowl and the cover the salmon.

Put the salmon in the oven and let bake for 20 minutes.

Time for the mussels. In a pot take a cup of chicken broth and a cup of water and bring to a rapid boil. Now add the mussels.

The mussels will open pretty quickly so have your baby spinach ready to add to the pot once you see they have opened.

Once the spinach cooks down mix with the mussels in the pot and turn off the heat and let sit.

The salmon should be about done, so I use the Uncle Ben’s 90 second rice because it is REALLY easy and taste great. Tonight’s flavor was wild rice. So, the meal is done and it is time to assemble. First, I put rice down on the plate, then top with the salmon, which was right from the oven. Scoop a teaspoon of the curry butter on top of the fish and it will melt pretty quick.

And here is the final plate with the mussels and spinach. Also, I used the scallions as garnish.

I am getting closer to a 30 minute meal, (this one only took 40 minutes) but hey, who cares about the extra 10 minutes when this dish is so full of awesome flavor. If you are searching for a way to spice up your ‘relationship’ with salmon, here is a way to do it. And hey, who knows, it might even spice your other relationship too.

Happy Cooking!