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Posts Tagged ‘salmon’

Salmon with Cauliflower and Kale tabouli

01 Sep

If you feel like something light, fresh and full of flavour then you need to make this. If you have a thermomix this is really quick and easy to make too.

Serves 2

  • 1/2 head of cauliflower
  • 3 Kale leaves, finely shredded
  • 2 roma tomatoes, diced
  • 1/2 bunch of parsley, chopped
  • 1/2 bunch coriander, chopped
  • the juice from 1/2 a lemon
  • drizzle of olive oil
  • fresh ground black pepper

Salmon Marinade

  • 1 chilli
  • 1 clove of garlic
  • the juice from 1/2 a lemon
  • 1 handful of coriander
  • 2 salmon fillets
  1. Break the cauliflower into florets, then pulse in the thermomix until broken up into rice sized pieces.
  2. Next make the marinade for the Salmon by mixing the garlic, chilli, lemon juice and handful of coriander in the thermomix on speed 9 for 3s.
  3. Spread over the salmon, then wrap the salmon in baking paper and place in the top tray of the varoma. Cover the blades of the thermomix with water then cook for 15mins, Varoma temp, speed 4.
  4. Meanwhile mix together the rest of the ingredients to make the cauliflower and kale tabouli.
  5. Serve the salmon on a bed of the tabouli. Enjoy!
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Posted in Seafood, Thermomix

 

Leaves and Fishes, Lovedale

11 Jul

We have just returned from an awesome food and wine weekend in the Hunter Valley. My favourite place we ate at was definitely Leaves and Fishes. It is such a cute little boathouse overlooking a dam with comfy cushion covered benches, a nice wine list and an even better menu.

I started with the zucchini and prawn fritters with spicy house made tomato sauce ($19) which were lovely. I could have eaten a platter of these.

Whenever there is oysters on the menu, Brett always orders them ($16). He also ordered the pork belly with papaya, chilli and lime ($21).

We ordered the same mains, which was the daily fish special: Grilled Salmon, potatoes, seeded mustard, capers, chorizo and baby spinach ($34). I gave my chorizo to Brett which he was pretty happy about. This was our first meal of the foodie weekend and for the rest of the weekend Brett kept referring to this Salmon. He loved it! I thought it was pretty good too.

I had the chocolate brownie, cookies and cream icecream and honeycomb for dessert ($14). It was A-MA-ZING!!! The presentation was beautiful too.

If you are going to the Hunter Valley I highly recommend having lunch here. They are also open for dinner but I thought lunch was nice with the sun streaming in through the window and the light glistening off the water.

Leaves and Fishes

737 Lovedale Rd, Lovedale NSW Australia

02 4930-7400

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  3. Kube, Niseko, Japan
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Posted in Restaurants, The Hunter Valley

 

Kube, Niseko, Japan

28 Feb

In September last year when a weekend trip down to Perisher fell through we decided we wanted one last big holiday overseas before we have kids. So we decided another trip to snowboarding heaven, Niseko, was the best choice. Within about 2 weeks from making this decision we had convinced my 2 sisters and their partners to join us, had booked and paid. It all happened so quickly and we were lucky that the hotel we stayed in last time, the Niseko Scot hotel, was also available. So we were lucky to have ski in/ski out accomoodation with a rooftop onsen and one of our favourite restaurants in Niseko, Kube,  right in the hotel.

This restaurant has everything and it’s all so reasonably priced. We dined here quite a few times and by the end of the trip we were wearing our Japanese PJ’s with our Ski Japan hoodies over the top. I don’t think that is really relevant but we thought it was funny. Early in the week after an onsen and massage I was considering wearing the Japanese PJ’s to dinner but not knowing Japanese customers I thought it may be offensive or be rude but then at dinner we saw some Japanese men wearing the classic blue PJ’s. Oh Joy! How could this holiday get any better!

Kube is a small cozy restaurant with an extensive menu ranging from Nabe’s, which are hotpots, to a nice selection of sushi and tempura. One of our favourite things to order was the California roll. Since it was so massive we renamed it the Cali Log. They were awesome!

We also loved the salmon nabe’s. How cute are the hotpots! After the salmon was cooked and we had eaten most of the pot some beaten eggs were added. Delicious and so nutritious!

The mixed tempura was another hit.

as was the agedashi tofu.

I was in foodie heaven in Japan and armed with my new camera, a Canon 550D, I took quite a few photos. Mostly food photos but a few touristy snaps too. I have quite a selection of photos so I’ll be posting some more soon. Hopefully it won’t be another month between posts. Although we have been busy researching and planning our foodie business which we will be sharing more info about soon. Hopefully you can join us on our foodie adventure.

xx

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3 Comments

Posted in Japan, Restaurants

 

Seared Salmon with Flying Fish chilli salt and black pepper caramel

11 Jan

Another favourite dish I’ve been making recently has been this salmon using some products I bought at Masterchef live, Flying Fish chilli salt and Flying Fish Black pepper caramel. When we went to the restaurant last year they used Tuna instead of Salmon, but since my local fishmonger rarely has sashimi grade tuna and since I like Salmon more this is what I have been making.

It is truly a taste sensation and the salmon simply melts in your mouth. The chilli salt along with the grapefruit adds a nice tang and the black pepper caramel adds a sweetness that complements it perfectly.

Flying Fish Salmon (Serves 2-4)

200g fillet sashimi grade salmon, skinned and boned

Flying Fish chilli salt

Flying Fish black pepper caramel

red grapefruit

Method

1. Thinly slice the grapefruit. Set aside

2. Sprinkle chilli salt onto a plate. Put salmon fillet on top and rub more salt along each edge.

3. Spray a frypan with oil and when hot sear each side of the salmon for 10-15 seconds. Use tongs to hold it up on the skinny edges.

4. Slice the salmon with a sharp knife.

5. Assemble on plate by alternating layers of salmon and grapfruit.

6. Drizzle with black pepper caramel.

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3 Comments

Posted in Recipes, Seafood, Uncategorized

 
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