Wild about Salmon
Salmon Rice
Fill a pot with enough water to cook 2 cups of Basmati rice. Add 3 kaffir lime leaves and a bit of salt. Then, poach 2 salmon steak until cooked. Keep the fish stock to cook the rice later. Remove skin and bones from fish. Break flesh into flakes, and set aside.
Wash 2 cups of Basmati rice, drain thoroughly.
Finely chop a large onion.
Heat 30gms of butter in wok. When the butter is melted, add the onion and cook on low heat for 2-3 mins or until the onion is soft and golden.
Tip in the rice.
Add a tablespoon of ground tumeric, a tablespoon of ground coriander, a tsp of black pepper.
Mix evenly and then dish out.
Cook the rice using the salmon stock in a rice cooker.
Prepare 4 nos of hard boiled eggs. Crack the shells, peel and cut into wedges.
Chop some parsley finely for garnishing.
Deep fry some shallots for garnishing.
Add a good squeeze of lime or lemon juice to the flaked salmon.
When the rice is cooked, add fish gravy to taste; transfer rice to oven proof dish. Add the flaked salmon. Heat in the oven for 10 - 15 mins. at 100'C .
Just before serving, sprinkle with chopped parsley and fried shallots.
Arrange hard boiled eggs around the dish. Serve with curry of your choice.
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SALMON WITH SALSA VERDE
2 cups finely chopped parsley
1/4 cup finely chopped gherkins
2 Tbsp capers, finely chopped
2 Tbsp olive oil
1 garlic clove, crushed
finely grated rind of 1 lemon
2 Tbsp lemon juice
4 salmon fillets, skin on
steamed baby potatoes, broccolini or
other greens, to serve
To make salsa verde, combine parsley, gherkins, capers, olive oil, garlic, lemon rind and juice in a bowl. Season to taste.
Heat a large non-stick frying pan on high. Cook salmon fillets, skin-side down, for 2-3 minutes. Turn and cook for another 2-3 minutes, or until cooked to your liking.
Serve salmon with steamed potatoes and broccolini. Top salmon with a dollop of salsa verde and drizzle a little over potatoes.
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Top salmon fillets with chopped chilli, crushed garlic, coriander and lemon slices.
Season well, wrap each in baking paper and cook.
Serve with rice.
Mix diced tomatoes, green onion, coriander, chopped red chilli and lime rind and juice. Pile salsa onto grilled fish steaks and serve with potatoes.
Serve grilled salmon steaks on a bed of fried fennel and onion slices. Top with fennel sprigs and pepper and serve with lemon and green salad.
Cook canned corn kernels and tuna, frozen peas and green onions in butter. Transfer to an overproof dish, top with mash and bake until golden.
Fold canned salmon through mashed potato with parsley, egg and onion and cook into patties. Serve with green salad and lemon wedges.
Serve pan-fried salmon steaks on a bed of hot lentils mixed with cooked onion, garlic,cherry tomatoes and chopped coriander.
posted by Rambling Rose @ 2:30 PM
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