Crab & Cucumber Salad

Ingredientes

3 cups imitation Crab Sticks taken a part (see picture below)
2 cups shredded (or thinly sliced) Cucumber
1 cup Wakame (optional)
2 tbsp Sesame Seeds
2 tbsp Black Sesame Seeds
3 tbsp Mayonnaise
1 tbsp Soy Sauce

Preparation

1) Take the crab sticks apart, until you reach the 3 cups mark (around 10 sticks).

2) Thinly slice or shred the cucumber to match the size of the little crab sticks. The best way to achieve the ideal size is using a french Mandolin. If you don't have one, just peel the cucumbers, cut them into thin slices and then cut each of the slices the required size.

3) Place the crab, cucumber and Wakame in a bowl. Besides, in a small container, mix the mayonnaise and the soy sauce.

4) Add the mayonnaise mixture to the bowl with the cucumber and crab, and mix.

5) Garnish with white (toasted) and/or black sesame seeds right before serving.

Done! It's ready!

Leek Cream

Ingredients

4 Leeks
2 tbsp butter
8 oz Light Cream
1 cup water
1 cup cold milk
2 tbsp Cornstarch
1 tsp salt
Dash of pepper
A pinch of nutmeg

Preparation

1) Cut the leek in half-wheels, dividing it in half lengthwise first.
2) Place in a bowl of water, separate the layers with your hands and let it soak a few minutes. All the dirt in between the layers of the leek will be at the bottom of the container. Then, with a spotted spoon, remove the leek and dry it in a kitchen towel or paper towel.
3) Place in a deep pot, and saute with the butter and salt over medium heat until soft.
4) Add the cream, and the water stirring constantly.
5) Add the cornstarch to the cold milk. Add to the pot. 
6) When it starts boiling, cover and turn off the heat.
7) Before serving add a pinch (to taste) of nutmeg and pepper. Blend (with a hand mixer or using the blender) and serve.

TIP: I served it with a mountain of rice in the middle of the bowl, and decorate it with a few sprigs of parsley. Even my 5 year old daughter ate it!

Done! It's ready!

Honey Mustard Salmon

Ingredients:

3 Salmon portion

1 Big Onion sliced
6 tbsp Honey
4 tbsp Dijon Mustard
1/4 cup Olive Oil
1/4 tsp Salt
Ground pepper to taste
3 tbsp Lemon Juice

Preparation:

Preheat the oven at 350ºF (180ºC)
1) Prepare the sauce with the mustard, honey, olive oil (a little), salt, pepper and lemon juice.
2) Soak the fillets in the sauce and arrange them in a Pyrex over the sliced onions.

3) Place in the oven, uncover, for about 30 minutes.

Done! It's ready!