Showing posts with label Salmon. Show all posts
Showing posts with label Salmon. Show all posts

Friday, 9 May 2014

Salmon with Avocado Salsa

Salmon and avocado...say no more! This perfect team is quick & easy to whip up. Recipe is from Riverstone Kitchen.

serves 2
takes 30mins
  • 150ml olive oil
  • 1 lime - juice & zest
  • 2 tbsp mango or apricot chutney
  • 1/2 tsp ground cumin
  • bunch fresh coriander leaves, roughly chopped
  • 1 red chilli, seeds removed & finely chopped
  • 1 small red onion, finely diced
  • 2 large ripe avocados, peeled, pit removed and cubed
  • salt & freshly ground pepper
  • 2 x salmon fillets, skin on and pin-boned
  • 2 cups baby spinach leaves (or rocket)
  • 1 lime, halved for serving
  1. To make the salsa, place 100ml olive oil, lime juice & zest,
    chutney, cumin, coriander, chilli and onion in a bowl and combine. Add avocado and gently mix together. Season & place in fridge until ready to use.
  2. Heat a pan on high, add dash olive oil (unless you are using non stick pan). Season salmon fillets and place into pan, skin side down. Cook on high until the skin is crisp - usually takes 2-3 minutes then turn over and cook other side for 1 minute so the salmon is still rare in the middle. Let it rest for a few minutes.
  3. Divide the avocado salsa among serving plates and top with baby spinach leaves and finish with the salmon on top. Serve with half a lime and enjoy!

Saturday, 18 May 2013

Salmon Tom Yum

First time I've made Tom Yum and it is Yum Yum! This is such a balanced meal with greens, protein & a touch of carbs. I used Chi Tea Soba noodles but you can use whatever you have in the cupboard.

serves 4
takes 20 minutes 
  • 400g fresh Salmon fillet, skin off, pin-boned, thinly sliced
  • 8 tablespoons tom yum paste
  • 1 litre chicken or fish stock
  • 3 kaffir lime leaves, optional
  • 500ml water
  • 320g dried soba or udon noodles
  • 1 punnet cherry tomatoes
  • 12 button mushrooms, sliced
  • 1 cup sliced soft tofu
  • bunch bok choy, halved lengthways
  • fish sauce or soya sauce to taste
  • large handful bean sprouts
  • 1/2 cup chopped coriander
  • 1/2 cup chopped mint
  1. Mix tom yum paste with stock, water and kaffir lime leaves, if using, in a large pot and bring to the boil.
  2. Add noodles and cook for 5 minutes before adding the cherry tomatoes, mushrooms, tofu and bok choy.
  3. Cook a further 3-4 minutes or until the noodles are just cooked.
  4. Season with fish sauce or soya sauce to taste.
  5. Divide hot soup and contents between bowls and add slices of fresh salmon (the salmon will cook with the heat of the soup). Top each bowl with some mung bean sprouts and garnish with coriander and mint. Don't forget to remove lime leaves before serving. Enjoy!

Wednesday, 13 March 2013

Green Tea Salmon with Coconut Rice & Miso Greens

This is one of Jamie's "15 minute" meals...took two of us almost an hour. One reason it took longer was because I used brown basmati rice (next time I'm using couscous which will speed things up) and our kitchen is ultra small so we need to clean up after preparing each step. Regardless, this has some amazing flavours and well worth doing.

serves 2-4
takes 2 slow people in a small kitchen 50 minutes

  • 2 x 120g salmon fillets, skin on, scaled & pin-boned
  • 2 green tea bags
  • olive oil

Rice (or replace with couscous following instructions on bag)
  • 1 x 400g tin of lite evaporated milk with a dash of coconut essence OR lite coconut milk
  • 1 x cup of brown basmati rice (or normal) OR cup of couscous
  • 1/2 lemon

  • 1/2-1 fresh chilli
  • 1 small thumb-sized piece of ginger
  • 1 tbsp of miso paste
  • 1/2 bunch of fresh coriander
  • 1/2 lemon
  • 2 tbsp soy sauce
  • 1 heaped tsp honey
  • 1 x cup sugar snap peas
  • 1 x cup broccoli, trimmed into even sized pieces
  • 1 x bunch asparagus, trim wooden ends (snap them off)
  • 1 x lime

  1. Place the coconut milk, rice, one cup of boiling water and half a lemon into a large saucepan, cover and cook over a medium high heat for 15-20 minutes, stirring occasionally, then turn the heat off.
  2. Finely slice 1/2 a chilli for garnish then throw the rest into a food processor with the peeled ginger, miso, most of the coriander, juice of 1/2 lemon, soy sauce, honey & a splash of water, then whiz until smooth.
  3. Put the salmon on a plate, rip open the tea bags and rub over the fish with some salt & pepper. Place into a fry pan over a medium high heat, skin side down with a dash of oil, turning until golden on all sides. Cut into large chunks.
  4. While the salmon is cooking, fill a saucepan with some water & add the sugar snaps, broccoli & asparagus with a pinch of salt & cook for a few minutes until just tender. 
  5. Pour the dressing onto a platter, drain the green vegetables and place on top.
  6. Fluff up the rice and place on another platter with the salmon chunks on top, sprinkle with the rest of the chilli & coriander and some line wedges. Enjoy!

Wednesday, 6 February 2013

Baked Salmon with Coconut Topping

The Asian flavours knock the socks off the salmon while the coconut adds a lovely crunch, serve it with a simple green salad.

  • 2 pieces of salmon, boned, skin on
  • sea salt & freshly ground pepper
  • 1 tbsp grated fresh ginger
  • 1 long chilli, seeds removed & finely chopped (I used a green one from my garden)
  • 3 cloves garlic, crushed
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp ground turmeric
  • 1 tbsp brown sugar
  • 4 tbsp coconut threads
Place all the ingredients in a bowl & mix, adding coconut in last and coating with the mixture.
To serve
  • fresh coriander
  • 1 spring onion, finely sliced
  • 1 long chilli, seeds removed & finely chopped
  • lime wedges
  1. Preheat oven to 180oC.
  2. Remove pin bones from salmon. Placed on a lined baking tray & season.
  3. Spoon topping onto the salmon & spread evenly. Don't press it down firmly.
  4. Bake 8-10 minutes until just cooked and the top is golden.
  5. Cool slightly before scattering coriander, spring onion & chilli over the salmon & serve with lime wedges. Bon appétit! 


Tuesday, 29 January 2013

Miso-glazed salmon salad with sesame & lemon dressing

Super quick, healthy salad for the start of the week. Great flavours from a few key ingredients.

(serves 2)
Takes 20 minutes

  • 2 tbsp miso paste
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1-2 tbsp hot water
To make the glaze, combine miso, mirin, sugar & water & mix well.

  • 2 tbsp sesame oil
  • 1 lemon (or lime), juiced
  • pinch of sugar

Combine all the dressing ingredients in a small jar and shake well.

  • 2 carrots, peeled & sliced into small batons
  • 1 fresh chilli (or dried if you don't have any fresh ones on hand), seeds & ribs removed, finely sliced
  • 2cm piece of fresh ginger, peeled & minced or finely grated
  • handful fresh coriander (optional)
  • bag of salad leaves of choice
  • 400 grams salmon, skinned, boned & diced
  • Sesame seeds for garnishing
  1. In a bowl mix prepared carrots, chilli & ginger with the dressing. Place salad onto large platter and toss with vegetables.
  2. Heat a large pan over a high heat. Spray with oil. Add salmon & cook quickly for 1-2 minutes until almost cooked.
  3. Reduce heat to lowest setting and add miso glaze. Toss to coat salmon pieces, cook for 1 minute and remove from the heat.
  4. Top salad with salmon pieces and any remaining glaze. 
  5. Sprinkle with sesame seeds & torn coriander leaves. Bon appétit!

Adapted from Healthy Food Guide

Thursday, 13 December 2012

Honey Salmon Salad

(serves 2)
takes 20 minutes

  • 400g diced salmon (or dice up one or two deboned fillets)
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • freshly cracked pepper
  • bag of mixed lettuce leaves OR baby spinach
  • 2-3 handfuls of fresh green beans, trimmed
  • bunch of fresh asparagus, ends trimmed (take the end of the asparagus between your thumb and forefinger and bend until it breaks) 
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey 
  • 2 tbsp lemon juice
  • 1-2 tbsp of olive oil
  1. Make dressing: place all the dressing ingredients in a jar with a lid, shake and place in the fridge.
  2. Marinate salmon: whisk together in a bowl 2 tbsp honey, lemon juice & pepper and toss the salmon pieces until they are coated & set aside.
  3. To blanch veges: fill a large pot with 2 cups of water and bring to the boil. Add trimmed beans & asparagus. Cook for 1-2 minutes, strain and place veges in ice cold water. Strain & set place into a large serving platter or salad bowl.
  4. Heat a non stick fry pan over a medium to high heat.
  5. Place marinated salmon in the pan and cook for around 3-5 minutes.
  6. To serve: Place salad greens, beans & asparagus into the serving platter, place salmon over the top & pour over dressing with some freshly cracked pepper to taste. Bon appétit!

Inspired by donna hay

Tuesday, 27 November 2012

Quinoa with Salmon and Mint Pesto

serves 4
Takes around 30mins 

  • 1 cup (200g) quinoa
  • 1 1/2 cups (375ml) vegetable stock
  • 1 bunch mint leaves
  • 30g parmesan, finely grated
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (120g) frozen peas, blanched, refreshed, drained
  • 1 courgette, finely sliced
  • 2 garlic cloves, crushed
  • 1 lemon, finely grated zest & juice of 1/2 lemon 
  • 4 x skinless salmon fillets
  1. Put quinoa & stock into a pot over a medium heat & bring to simmer. Reduce heat to medium-low & simmer for 15 minutes or until tender. Remove from heat, cover & set aside.
  2. Place mint (save a few leaves for garnishing), parmesan & 2 tbsp olive oil in a food processor, then whiz until a coarse paste.
  3. Add the peas, garlic, lemon zest & juice & blend until all combined. Season & put aside.
  4. Heat remaining 1 tbsp oil in fry-pan over medium-high heat. Season salmon & cook for 2-3 minutes each side until cooked but still a little rare in the centre. Rest for 5 minutes, then pull apart into bite size pieces.
  5. Combine quinoa with pesto, then stir in courgette. Place salmon & mint leaves over top. Enjoy!

Saturday, 29 September 2012

Salmon Gratin

Serves 2-4
Takes around 30 mins
  • Salmon pieces (boned & skinned)
  • 200g ricotta
  • 1/4 cup basil pesto
  • Huge bunch of baby spinach leaves OR silverbeet, leaves trimmed off stalk and roughly chopped up
  • Finely grated zest & juice of 1 lemon
  • Handful of pine nuts
  • 6 tomatoes (quartered) or 12 cherry tomatoes
  1. Preheat oven to 200oC.
  2. Place salmon in the base of an ovenproof dish.Season with freshly cracked pepper.
  3. Layer spinach over the salmon. Really pack it in as it will reduce down.
  4. Place ricotta, pesto, lemon zest & juice in a bowl & mix. Season with freshly cracked pepper. Spoon mixture over spinach.
  5. Arrange tomatoes on top and sprinkle with pine nuts & some more freshly cracked pepper.
  6. Bake for 20 minutes or until golden brown.

(Adapted from Next Magazine, Oct 2011)