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Posts Tagged ‘salmon’

Super healthy salmon and salad

19 Jul

I have been doing quite a bit of recipe improvisation lately. That is – not following a recipe when making something new, but just using what I know to make up new dishes. I must admit, it’s quite exciting not quite knowing how something may turn out, but oh so satisfying when something like this is the result!

IMG_6666

I used all fresh and delicious ingredients and a few staples such as broccoli, tomato, soy sauce, and chilli. This was super easy for a mid-week dinner and high in omega-3 thanks to my friend the salmon fillet.

Serves 2

Ingredients:

  • 1 tbsp soy sauce
  • Juice from ½ lemon
  • 2 Salmon fillets
  • handful of sugar snap peas
  • handful of broccoli
  • 2 large handfuls of baby spinach leaves
  • 1 large tomato, seeds removed and chopped
  • ½ avocado, sliced
  • small handful of parsley, chopped
  • 1 carrot, shredded

Dressing:

  • 1 tbsp soy sauce
  • Juice from ½ lemon
  • Spring onions, sliced
  • 1 red chilli, sliced

Method:

  1. Marinate salmon in soy sauce and lemon juice for 20 minutes, then grill to your preference.
  2. Blanch the broccoli and sugar snap peas for 1 minute in boiling water, then refresh under cold water and shake to dry.
  3. Combine with rest of salad ingredients.
  4. Make dressing with soy sauce, spring onions, chilli and lemon juice and toss with salad.
  5. Serve with salmon on side.
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Related posts:
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  2. Chilli & Coriander Salmon
  3. Thai style steamed fish
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Posted in Recipes, Seafood

 

Chilli & Coriander Salmon

15 Jul

 

I absolutely love love love Salmon. Knowing that it is packed full of Omega 3’s somehow makes it taste better knowing that it is good for me too. For a quick weeknight meal after a PUMP class when I want to have some protein to rebuild my tired muscles I cook this. I use a chilli coriander sauce from Costi’s to make it really quick. If it isn’t a school night and I have more time I sometimes make my own sauce but this marinade/ sauce is awesome. It tastes great and saves a lot of time.

                          

Chilli Coriander Salmon (Serves 2) 

2 salmon fillets

¼ cup Chilli coriander sauce from Costi’s (pictured above)

 

 

 Preheat oven to 180°C. Lay salmon fillets on a big piece of foil, shiny side up, that is on top of a baking tray.

 

 Spoon sauce over the top of each fillet.

 

Seal foil package tightly. Bake for 15-20 minutes depending on how you like your salmon. Serve with whatever vege’s take your fancy.  This time I made a cheesy broccoli and cauliflower bake, which BRW loved. Usually I bake some red capsicum, zucchini and squash at the same time so it’s nice and colourful and very healthy.

 

I like my salmon well done so I bake mine for 20 minutes. I use the white juices as an indicator for when it’s ready.

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Related posts:
  1. Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
  2. Salmon en croute (December Daring Cooks challenge)
  3. Thai style steamed fish
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Posted in Recipes, Seafood

 

Salmon en croute (December Daring Cooks challenge)

09 Jan

Happy new year! I know it’s been awhile but its been a busy few months with family visiting, my hens, my wedding, Christmas and New Years. I’m about to leave for our honeymoon on Monday so I thought I’d squeeze in a quick blog which is VERY late, as you can see from the title.

 

I found this recipe very easy and tasty. I would definitely make it again, especially considering I love Salmon and it’s always my first choice on a restaurant menu. Salmon was also one of the main’s served at our wedding. Stay tuned for the blog about the food from our wedding, which was amazing.

The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.

Salmon en croute (Serves 2)

Ingredients

  • Cream cheese 90g
  • Watercress, rocket (arugula) and spinach – 70g
  • Shortcrust pastry – 1 frozen sheet
  • Salmon fillet (skinless)- 300g
  • Egg – 1 medium sized

 

Directions:

  1. Heat the oven to 200°C/390 F. Put the cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.

  2. Lay the pastry out on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.

  3. Bake for 30 minutes or until the pastry is crisp and browned. To test whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.

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  3. Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
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Posted in Recipes, Seafood

 

Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa

20 Aug

Wild Salmon was on sale at Waitrose this week! It’s what I like to call a ‘luxury item’, so when I saw the sale sticker I snapped it up. Wild salmon is tougher than farmed salmon, but it has less fat and is better for you due to lower levels of PCBs (Polychlorinated biphenyls i.e. bad chemical stuff).

As I had made the tasty coriander and lime fajitas the previous night, I still had some left over ingredients such as half a can of black beans , coriander, spring onions and the mango seed. Curious to see if these flavours would work with the wild salmon, I followed a similar recipe to the chicken fajitas.

Marinate as before:

  • Zest of 2 limes, juice of 1 lime (save the juice of the second lime for the salsa)
  • 1½ tbsp olive oil
  • 1 clove of garlic, minced
  • ½ tsp cumin
  • ½ tsp crushed chilli flakes
  • Sea salt and freshly cracked pepper, to taste
  • handful fresh coriander, chopped
  • 2 wild Alaskan salmon fillets

Mix all the ingredients together in a bowl then cover the salmon fillets and leave in fridge for a few hours before grilling for about 15 minutes.

Mango and Black Bean Salsa:

  • ½ can black beans, drained and rinsed
  • 1 mango, peeled and chopped
  • 2 spring onions, chopped
  • 1 big red chilli, chopped (seeds removed)
  • Handful fresh coriander, chopped
  • ½ tsp cumin
  • Juice of the second lime

Peel and chop the mango. Rinse and drain the black beans. Chop the spring onions, chilli and coriander. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, spring onions, coriander, and chilli in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste – add more lime juice if needed.

Plate up and enjoy! I got excited and decided to use my metal rings to arrange the salsa in a neat pile.

IMG_4004

Salmon on Foodista

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Related posts:
  1. Coriander and Lime Fajitas with a Mango and Black Bean Salsa and homemade Guacamole
  2. Chilli prawn dumplings
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Posted in Recipes, Seafood

 
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