Tuesday, April 13, 2010

Salmon Five Ways

Salmon is my favourite type of fish.

Over the last few months I have cooked it many different ways, but also enjoying it raw as sashimi. I picked out five of my favourite ways to cook this wonderful red fish to display here.

Creamy Smoked Salmon Fettucini

250g smoked salmon
2 tbsp capers
bunch of parseley
1/2 cup peas blanched
2 eschallots
1 clove garlic
dash of white wine (I used Brokenwood's 2009 Semillion, also to serve)
250ml lite sour cream
salt and pepper

1. Put good quality or homemade fettucini on to boil.
2. Meanwhile, saute eschallots in 1 tbsp olive oil till softened, then add garlic, salt and pepper
3. Once garlic is soft (not browned), deglaze pan with white wine
4. Add blanched peas and sour cream, stir to make a sauce
5. Add sauce, salmon, and parseley to drained pasta and serve immediately!
Serves 2
Salmon seared with dukkah
2x250g Salmon fillets
1/2 cup Rachels Homemade Dukkah (or store bought dukkah)
1 egg
salt and pepper

1. Put rice on to cook
2. Wash salmon steaks and pat dry. Brush lightly with egg and cover with dukkah.
3. Place in a hot, lightly oiled non-stick pan for 2 mintues each side then 10 minutes uncovered in a 180 degree oven
4. Serve with stir fried asian greens with chilli and jasmine rice.
Serves 2
Salmon on a soupy bed of Quinoa and vegetables

2x 250g salmon fillets
1 cup white 'pearl' quinoa
1 carrot
1 bunch choy sum
1 bunch asparagus
2 teaspoons massell vegetable stock
1 small clove garlic finely chopped
100g water chestnuts
salt and pepper
1. Sear Salmon steaks for 2 minutes each side then 10 minutes in a 180 degree oven.
2. Meanwhile, add to 1 litre of boiling water the remaining ingredients. Simmer until the Quinoa is done (approx 10 minutes).
Serves 2

Sticky Tamari Salmon with Ginger and Honey

2x 250g Salmon steaks
100ml tamari
juice and zest of 1 lime
2 tbsp honey
1 large red chilli, finely chopped
1 large clove garlic, crushed
1 tbsp finely chopped ginger
1 tsp sesame oil
1. Combine all ingredients in a casserole dish 1 hour prior to cooking.
2. Put rice on to cook
3. Place salmon on grilling tray and bake in oven with grill on at 180 degrees, basting after 10 minutes with remaining sauce, then continue cooking (approx 10 more minutes) till golden. Salmon is cooked 'just done' when you can see very small white bubbly ooze coming out of the sides of the fillet.
4. Serve with rice and fresh green salad
Serves 2

Seared sagey Salmon on pea mash with BBQ octopus
2x 250g salmon fillets
4x small octopus
2 tbsp butter
2 tbsp rice bran oil
1 bunch sage
2 potatoes, quartered
1 cup green peas
1 tbsp milk
salt and pepper
parsley to garnish
1. Add potatoes to boiling water with a pinch of salt and cook till tender
2. Lower peas into the boiling water with a sieve and cook for 2 minutes, drain and set aside
3. Sear salmon on each side in a non-stick pan for 2-3 minutes each side, then approx 10 minutes in a 180 degree oven.
4. Flash-fry the octopus in the same pan with 2 tbsp rice bran oil, salt and pepper for 5 minutes.
5. Mash the potato and peas together with the milk and 1 tbsp butter. Season to taste and place on each plate with the salmon lying on top.
6. Melt 1 tbsp butter in a pan and add the sage leaves, cook till crispy and serve over the salmon, with the ocotpus alongside.

Serves 2

No comments:

Post a Comment