Diet Banchan Plate No 4
Print Recipe

Diet Banchan Plate - No. 4!

Ingredients

Edamame Avocado Salad

  • 1/2 cup Edamame
  • 1 handful of Green Beans
  • 2 stalks of Green Onion (or Scallions)
  • 1 Avocado
  • 1 slice of Lemon
  • A handful of Baby Greens
  • A sprinkle of Cilantro (optional)
  • 2 Tablespoons of Vegetable Oil
  • 1/2 Tablespoon of Grated Ginger
  • 1/4 teaspoon of salt (to taste)

Eggplant Muchim

  • 3 Eggplants (Use only 2 if they're large eggplants)
  • 1 stalk of Green Onion
  • 1 Tablespoon of Soy Sauce
  • 1/2 Tablespoon of Minced Garlic
  • 1 Tablespoon of Sesame Oil
  • 1/2 Tablespoon of Sesame Seeds

Sliced Beets

  • 1-2 whole Beets

Salmon Steak

  • 150 grams Salmon Fillet
  • A few shakes of Salt
  • A few shakes of Black Pepper
  • A few slices of Lemon

Instructions

Edamame Avocado Salad

  • Cut both ends off the green beans. Boil the green beans for 3 minutes. Then cool down in cold water. Cut into 2 inch pieces. Set aside.
  • If you are using frozen, PRE-COOKED edamame, simply defrost them at room temperature (or thaw in the microwave for 1 minute). If you are using UNCOOKED fresh edamame, cook in boiling water for 5 minutes. Then chill in cold water. Set aside.
  • Next, we will make a dressing: Grate some ginger (2 Tablespoons worth). Then, chop your green onion stalks into very thin slices. Next, chop 1 avocado into small chunks - squeeze a few drops of lemon juice on the pieces to keep them from oxidizing.
  • Take out a mixing bowl. Place in the vegetable oil (2 Tablespoon), grated ginger (2 Tablespoons), green onion and few pinches of salt. Give it a mix and sample it. Add a pinch of more salt if you need.
  • Now toss-in the avocado pieces, green beans and edamame into the dressing. Get it mixed evenly.
  • Finally, add-in the baby greens (and cilantro) and toss everything.

Eggplant Muchim

  • Cut the tops off each eggplant. Then cut the eggplant in half (or into a 1/4 if the eggplant is big).
  • Put water into a large pot. Bring up to a boil. Place the eggplant pieces into a steaming basket and place it into the pot. Close the lid and steam for 3 minutes. After 3 minutes - poke the eggplant and check to see if it's soft. If not, steam for longer.
  • Place the steamed eggplant strips onto a plate and let it fully cool down. Then use a squeeze bag or a cheese cloth. Give a good squeeze and take the water out.
  • Then de-tangle the eggplant pieces into a mixing bowl. Now dress with: Soy Sauce (1 Tablespoon), Minced Garlic (1/2 Tablespoon), Sesame Oil (1 Tablespoon), Sesame Seeds (1/2 Tablespoon). Thoroughly mix the marinade and spread over the eggplant pieces.
  • Finally, chop up the green onion and sprinkle into the mix. Give one final mix.

Sliced Beets

  • Boil beets for 20-30 minutes. Fully cool down. Then cut into thin slices.

Salmon Steak

  • Pat your salmon steak dry with a paper towel - on both sides (This is important to get a crispy skin).
  • Place a frying pan on medium-high heat. Place a good amount of oil in. Once the oil is hot, place the salmon in, skin-side down. Sprinkle some salt on. Let it cook until you see that the fillet is cooked 80% through. Then flip it over and let it cook on the other side for a few more minutes.
  • Once both sides are cooked to your liking, turn off heat. Sprinkle some black pepper and a few squeezes of lemon. Bon Appetit!