our Memorial Day menu!

recipes + photos by Jennifer Johnson

our Memorial Day menu

Ease into summer this weekend with our crowd-pleasing Asian-inspired entertaining menu, featuring grilled fish as its anchor, and a couple of our new favorite side dishes. A make-ahead batch cocktail featuring sake is sure to start your weekend off right.


grilled fish with sweet + spicy glaze

grilled fish with sweet + spicy glaze


This versatile glaze pairs well with most fish types, so feel free to substitute with either salmon or swordfish as well. You can grill fish with either the skin on or off, depending on what’s available to you. Fish with the skin on will help keep it together a bit more as it grills. If preparing it that way, just cook it with the skin-side up to start.

  • Cooking spray, for greasing

  • 5 tablespoons vegetable (or canola) oil, divided

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon Sriracha, or to taste

  • 1 1-inch piece fresh ginger, peeled and grated

  • Kosher salt, to taste

  • 6 4-ounce pieces of white fish (see head note)

  • 4 scallions (tops trimmed)

  • 1 tablespoon toasted sesame seeds, for garnish

  1. Preheat grill to medium-high heat. Coat grill well with cooking spray.

  2. In a small bowl, combine 1/4 cup vegetable (or canola) oil, soy sauce, brown sugar, sesame oil, Sriracha, and ginger. Season with salt and whisk to combine. taste and adjust as desired.

  3. Pat dry fish with paper towels. Brush each piece of fish on one side with some glaze. Reduce grill to medium heat. Place fish on grill, sauce side down, and cook (without flipping) until fish releases easily, about 5 minutes. While fish cooks, brush fish with glaze. Flip fish over and brush on additional glaze. Finish cooking for another 3-5 minutes, depending on thickness of fish (fish is done when it's opaque and easily flakes). Carefully remove fish and transfer to a serving platter (fish will be flaky so use a wide spatula to remove it as best you can).

  4. Brush remaining 1 tablespoon oil over scallions and place on grill. Grill until lightly charred, 3-5 minutes. Place over fish and top with sesame seeds and serve.

Serves 4-6.

cook’s note: To toast sesame seeds, place them in a dry non-stick skillet until lightly browned, 2-3 minutes.


kimchi slaw

kimchi slaw

With the inclusion of kale, this slaw eats like a salad, but still holds true to its roots with that familiar cabbage crunch. The dressing may be adjusted for spiciness by adding more or less kimchi liquid.

  • 1/2 bunch curly kale (about 3 stalks), washed, stemmed, and thinly sliced

  • 3 tablespoons vegetable (or canola) oil, divided

  • 1/2 small Napa cabbage, thinly sliced

  • 2 scallions, white and light green parts, trimmed, cut in half and chopped

  • 1 large carrot, peeled and shredded

  • 1 cup kimchi, chopped, or to taste

  • 1/2 teaspoon sesame oil

  • 3 tablespoons kimchi liquid

  • 1 teaspoon rice wine vinegar

  • Juice from 1 lime

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon toasted sesame seeds, for garnish

  • Lime wedges, for serving

  1. In a large bowl, add kale and 1 tablespoon oil. Using your hands, gently massage kale to soften. Add cabbage, scallions, carrot, and kimchi to bowl and set aside.

  2. In a small bowl, add remaining 2 tablespoons vegetable (or canola) oil, sesame oil, kimchi liquid, vinegar, lime juice and season with salt and pepper. Whisk to combine.

  3. Add dressing to slaw mixture and toss to combine. Transfer to a serving bowl and top with sesame seeds. Serve immediately with lime wedges.

Serves 4-6.

cook’s note: If not serving the slaw right away, keep slaw mixture, chopped kimchi, and dressing all separate. Add dressing and chopped kimchi just before serving.


pickled cucumbers

This pickling liquid is adaptable to your liking, and is an easy base recipe. You can also add in sliced onions or garlic cloves for additional flavor.

  • 1 large English cucumber

  • 1/2 cup rice vinegar

  • 1/2 cup white wine vinegar

  • 1/2 cup water

  • 1 tablespoon brown sugar

  • 1/2 teaspoon kosher salt

  1. Using a mandoline or a very sharp knife, cut cucumber into rounds, approximately 1/8-1/4 inch thick. Set aside.

  2. In a medium glass bowl, add vinegars, water, brown sugar, and salt. Whisk to combine. Taste and adjust flavor if desired (if you prefer mixture a bit sweeter, use more sugar or dilute with additional water). Add cucumber slices, making sure cucumbers are submerged. Cover and place in refrigerator. Allow to pickle for at least 12 hours, or up to 2-3 days, stirring every couple of hours until ready to serve.

  3. When ready to serve, remove cucumbers from liquid and place in a serving bowl (reserve pickling liquid to store any leftovers cucumbers).

Serves 4-6.


sake sangria

Sangria is one of our favorite drinks for entertaining because you have to make it ahead of time to allow the flavors to develop, and for a party, there isn’t a much better option. Here sake adds an unexpected, yet welcome flavor.

  • 1 750ml bottle Sauvignon Blanc

  • 1 1/2 cups (1/2 a 750ml bottle) sake

  • 2 tablespoons honey, or to taste

  • Juice from 1 orange

  • 1 cup sliced strawberries

  • 1 cup sliced pineapple

  • Ice, for serving

  1. In a pitcher, add wine, sake, honey, orange juice, strawberries, and pineapple and give mixture a good stir.

  2. Cover and refrigerate until chilled, at least 1 hour.

  3. When ready to serve, add ice to each glass. Add in sangria (and some fruit) and serve.

Serves 4-6.

cook’s note: This recipe can easily be doubled.

Memorial Day
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