Pacific Rim Dinner Party
Menu for 6
Cucumber Sake Martini*
* Recipe follows
All recipes by Chef Kathy Casey
Cucumber Sake Martini
Makes 1 drink
3 slices cucumber
Tear three cucumber slices in half and drop into a cocktail shaker. Fill the shaker with ice, then add the vodka, sake, and Cocktailor. Cap and shake vigorously until very cold. Strain into a chilled martini glass. Garnish and serve immediately.
Adapted from Kathy Casey's Northwest Table, Chronicle Books
Smoked Salmon with Firecracker Wasabi Spread and Ginger Pickled Onions
Makes about 24 pieces, serving 6
24 pieces crostini or artisanal crackers
Spread crostini or crackers with Firecracker Wasabi Spread and top with a piece of smoked salmon and a pinch of the drained pickled onions. Sprinkle with chives for garnish if desired.
Colorful Green Salad with Sassy Vinaigrette
Makes 6 servings
1/4 cup Dish D'Lish SASS Sauce
Whisk the sauce and oil together in a large bowl. Then add the remaining salad ingredients and toss to coat well. Divide among individual salad plates.
Chef's Notes: This salad is also great topped with crunchy fried wonton strips or toasted nuts.
Sake Teriyaki Salmon
Makes 6 servings
6 (6-oz.) portions Port Chatham Pure Catch Sockeye Salmon, thawed according to package directions
Put fish in a glass baking dish, and pour 1/2 cup sauce over salmon. Cover, refrigerate and marinate for at least 30 minutes or overnight.
Preheat oven to 450°F.
Place the salmon skin side down on a lightly oiled, rimmed baking sheet. Top each piece of fish with a heaping tablespoon of the Sake Teriyaki. Bake in the oven for about 8 minutes or until salmon is just done. Cooking time will depend upon the thickness of the fish and degree of doneness desired. Garnish with green onions.