Thai Lemongrass Glaze (makes 1-3/4 cups)

  • 1 Cup California raisin juice concentrate*
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoons fish sauce
  • 2 Tablespoons finely chopped lemongrass
  • 3 Tablespoons sweet Thai chili sauce
  • 1/4 Cup chopped cilantro


Thai Lemongrass Glaze

Combine all ingredients in blender and process on high until smooth; mix well. Reserve in squeeze bottle.

Asparagus, Mango, Golden Raisin Salad

  • 1 Cup California golden raisins
  • 2 Cups warm water
  • 1 Pound asparagus, quartered lengthwise and cut into 3-inch lengths
  • 2 mangos, peeled, seeded and cut into julienne
  • 1/2 Cup fresh mint, cut into chiffonade
  • 1/2 Cup prepared sesame ginger vinaigrette

Golden Raisin Salad

Plump raisins in warm water. Blanch asparagus in boiling salted water; chill in ice water. Combine remaining ingredients in mixing bowl except vinaigrette; add asparagus and raisins. Add vinaigrette and toss to coat well. Reserve at room temperature.

Red Curry Noodles

  • 2 Tablespoons red curry paste
  • 1 Cup coconut milk
  • 1 canola oil
  • 1 Cup shiitake mushrooms, sliced
  • 1/4 Cup red and yellow pepper, cut into fine julienne
  • 8 Ounces thin rice noodles, cooked and rinsed
  • 1 Cup snow peas, blanched and chopped
  • 1 Cup broccoli florets, blanched and chopped
  • Fish sauce; to taste

Red Curry Noodles

Combine curry paste and coconut milk in a nonstick sautépan and heat over low heat to dissolve paste; set aside at room temperature. Heat large nonstick pan over medium-high heat; add canola oil and sauté shiitakes, red and yellow peppers for 1 minute. Add coconut-red curry sauce and heat through. Stir in noodles and fold together with snow peas and broccoli, over medium-high heat; mix well and season with fish sauce, to taste. Remove from heat; set aside.



  • 6 salmon fillets (about 4 ounces each)
  • Sea salt and fresh ground pepper; to taste
  • Cooking spray, as needed

Season salmon with salt and fresh ground pepper. Spray large cast iron pan with cooking spray; heat over medium-high heat. Place fillets, skin side up, in pan and cook for 4 minutes; turn and cook for 3 minutes more. Brush with Thai Lemongrass Glaze.

To Serve
Divide noodles among 6 warm bowls. Arrange Salmon and Golden Raisin Salad on top; drizzle Lemongrass Glaze over all.

Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

Nutrition Facts Per Serving

Calories 700 (Calories from Fat 37%); Total Fat 30 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 60; Sodium 450; Potassium 1358; Total Carbohydrate 84; Dietary Fiber 7; Sugars 38; Protein 31; Calcium 101; Iron 6;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are a source of concentrated nutrients?