| 4 | Alaskan salmon fillets, 4 to 6 ounces each |
| 1/4 | cup peanut oil |
| 2 | tablespoons Soy Sauce |
| 2 | tablespoons balsamic vinegar |
| 2 | tablespoons chopped green onions |
| 1½ | teaspoons brown sugar |
| 1 | clove garlic, minced |
| 1 | tablespoon grated ginger |
| 1/2 | teaspoon red chili flakes (or more to taste) |
| 1 | teaspoon sesame oil |
| 1/8 | salt (if desired) |
Entree
Moroccan-Style Roast Leg of Lamb
| 4 | teaspoons olive oil |
| 1 | tablespoon finely chopped fresh mint |
| 2 | teaspoons paprika |
| 2 | teaspoons fresh lemon juice |
| 3 | garlic cloves, minced |
| 1/2 | teaspoon ground cumin |
| Pinch cayenne | |
| 1/2 | teaspoon salt |
| Freshly ground pepper, to taste | |
| 1 | (2-2¼ pound) half bone in leg of lamb (preferably sirloin half) trimmed of all visible fat |
Jamaican Jerked Grilled Swordfish
| 1 | onion, finely chopped |
| 1 | jalapeño pepper, seeded, deveined, and minced (wear gloves to prevent irritation) |
| 1 | teaspoon hot red pepper sauce |
| 1 | teaspoon salt |
| 1 | teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried |
| 1/2 | teaspoon ground allspice |
| 1/2 | teaspoon freshly ground pepper |
| 1/4 | teaspoon cinnamon |
| 1/8 | teaspoon ground nutmeg |
| 1¼ | pounds swordfish steaks, cut into 4 pieces |
Grilled Teriyaki Shrimp
| 1¼ | pounds large shrimp, peeled (tails left on) and deveined |
| 1/4 | cup + 2 tablespoons Teriyaki Sauce/Marinade |
| 1/2 | medium fresh pineapple, peeled, cored, and cut into 1 inch cubes |
| 2 | red bell peppers, seeded and cut into 1×1 inch square slices |
| 4 | cups cooked white rice |
| 4 | scallions, sliced on the diagonal
Read More
© 2018 Naman's Catering
|