Main Courses

Main Courses


Asian Glazed Salmon & Quinoa Fried “Rice”

Learn to make Asian glazed salmon and quinoa fried rice

Course Main Course
Cuisine American, Chinese
Servings 4 people
Author Chef Rhadia


  • 2 lbs. wild salmon portioned into 4-8oz. servings
  • ¼ cup Ponzu citrus seasoned dressing sauce
  • 1 tsp. chili garlic sauce
  • 1 tsp. freshly grated ginger
  • 1 tbsp. honey
  • 1/2 tsp sesame oil
  • 2 tablespoons olive oil divided
  • 2 large eggs beaten
  • 2 cloves garlic minced
  • 1 small onion diced
  • 2 carrots peeled and diced
  • 1 tbsp. grated fresh ginger
  • 1/2 cup frozen peas
  • 3 cups cooked quinoa
  • 3 tablespoons soy sauce
  • 2 scallions sliced
  • ½ tsp sesame oil
  • Sriracha for serving


  1. Asian Glazed Salmon

    1. Preheat the broiler. Combine all ingredients in a bowl. Place the salmon fillets on a broiler pan and baste with the sauce. Broil salmon until cooked through, about 8 minutes, basting again with the glaze.

    2. Remove the salmon from the heat and baste once more with the glaze before serving.

    Quinoa Fried "Rice

    1. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add egg, and cook until scrambled, stirring occasionally.

    2. Remove egg, and transfer to a separate plate.

    3. Add an additional 1 tablespoon olive oil and sauté onions, carrots, ginger, and peas season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.

    4. Increase heat to high, add in cooked quinoa, and soy sauce. Cook, stirring constantly, until heated through, about 2 minutes. Then add in the eggs and stir to combine.

    5. Add the sesame oil, and scallions, and stir to combine, and remove from heat.

Shrimp Po'Boy

Best. Sandwich. Ever. I think sandwiches are a great idea for a quick weeknight meal. Serve this to your family, and you'll want a sandwich every night.

Course Main Course
Cuisine American, Cajun, Creole, Southern
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 People
Author Chef Rhadia


  • 1 large egg
  • 1/2 cup milk
  • 1lb Shrimp large, peeled, & deveined
  • 1/2 cup mayonnaise
  • 1 tbsp sweet relish
  • 1/2 tbsp onion powder
  • 1/2 tbsp minced garlic
  • 1 tbsp cayenne pepper
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 1/2 cup self-rising flour
  • 1/2 cup cornmeal
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 4 hoagie rolls or Italian rolls
  • 4 pieces Bibb lettuce
  • 1 beefsteak tomato thinly sliced


  1. 1. Remoulade: Combine in a bowl, 1/2 cup mayonnaise, 1 tablespoon sweet relish, 1/2 tablespoon onion powder, 1/2 tablespoon minced garlic, 1 tablespoon cayenne pepper, 1 tablespoon lemon juice, a pinch of salt and pepper.

    2. Shrimp Breading: Combine in a bowl 1 1/2 cup self-rising flour, 1/2 cup of cornmeal, 1/2 tablespoon of cayenne pepper, 1 teaspoon of salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder.

    3. Beat 1 egg, and 1/2 cup of milk in a bowl. Dip shrimp in egg mixture, then into breading mixture.

    4. Heat oil in a pan, add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

    5. Pile lettuce and tomato on rolls and top with shrimp. Top shrimp with remoulade.