1 pound salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
¼ cup ume plum vinegar
¼ cup agave nectar
1 tablespoon olive oil
1 tablespoon grapeseed oil
There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden’s Steamy Kitchen Cookbook. I used salmon to make this sweet and tangy Gluten Free Salmon Kabayaki and it was phenomenal.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.