Recipes

Marinated and Grilled Salmon

Preparation Time: 20 Minutes

Ingredients

2 sticks fresh lemon grass
½ small bottle low-salt dark soy sauce
1 bunch fresh coriander , stalks finely sliced, leaves reserved
1 thumb-sized piece fresh ginger , finely grated
4 cloves garlic , finely grated
1 large salmon fillet , (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned
4 tablespoons runny honey
2 red chillies , deseeded and finely sliced
4 spring onions , finely sliced
2 limes

Method

Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film.

Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.

Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

Baked Salmon with Garlic and Dijon

Preparation Time: 25 Minutes

Ingredients

1½ lbs salmon fillets (this was a wild sockeye)
2 Tbsp parsley, freshly chopped
2 large or 3 small garlic cloves, pressed
½ Tbsp Dijon mustard (we used grey poupon)
½ tsp salt
⅛ tsp ground black pepper
⅛ cup mild olive oil (not extra virgin)
2 Tbsp of fresh lemon juice
Lemon slices (for effect :)

Instructions

Preheat the oven to 450° F. Line a rimmed baking sheet with foil.

In a small bowl, mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, ½ Tbsp Dijon mustard, ½ tsp salt, ⅛ tsp of pepper, ⅛ cup of olive oil and 2 Tbsp of lemon juice

Slice salmon into even portions. Lay them onto a lined baking dish with the skin-side-down.

Generously brush all sides of salmon with sauce and top with fresh slices of lemon

Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook or it will be dry. There you have it! An easy, excellent dish.

Basa Goan Fish Curry

Preparation Time: 20 min

Ingredients

Goan paste
Coconut paste
Curry blend

Shopping list:
200g firm white fish (halibut, hake or other)
200ml tin coconut milk
1 onion, finely chopped
2 tomatoes, finely chopped

Optional:
Basmati rice
Coriander to garnish

From your cupboard:
Sunflower or olive oil

Method

This recipe takes just 20 minutes to cook, saving you precious time in the kitchen.

Heat a couple tablespoons of oil in a wide deep pan and add the onion, tomato and the Goan paste. Cook, stirring for a couple of minutes.

Mix in the coconut milk and the coconut paste and bring to the boil. Turn down the heat and simmer for about 10 minutes until the sauce has thickened slightly. If you are using rice start cooking it at this stage.

Once the curry has been simmering for 10 minutes add the seafood and cook for about 5 minutes until cooked through.

Then add the curry blend. Stir through lightly and then take the pan off the heat and plate up. Garnish the dish with coriander if you like. Enjoy!

Flash-fried prawns with chilli, lemon & parsley

Preparation Time: 10 Minutes

Ingredients

2 tbsp extra-virgin olive oil
300g large raw prawn

Butterflied

2 garlic clove, thinly sliced or chopped
1 tsp chilli flakes
zest and juice 1 lemon
2 tbsp flat-leaf parsley, chopped

Method

Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.

After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.

Smoked Salmon Deviled Eggs

Preparation Time: 1 Hour 15 Minutes

Ingredients

8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe

Directions

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Main Ingredient

Eggs, Salmon, Lemon

Marinated and Grilled Salmon

Preparation Time: 20 Minutes

Method

Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film.

READ MORE

Baked Salmon with Garlic and Dijon

Preparation Time: 25 Minutes

Method

In a small bowl, mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, ½ Tbsp Dijon mustard, ½ tsp salt, ⅛ tsp of pepper, ⅛ cup of olive oil and 2 Tbsp of lemon juice.

READ MORE

Basa Goan Fish Curry

Preparation Time: 20 Minutes

Method

This recipe takes just 20 minutes to cook, saving you precious time in the kitchen.
Heat a couple tablespoons of oil in a wide deep pan and add the onion, tomato and the Goan paste. Cook, stirring for a couple of minutes.

READ MORE

Flash-Fried Prawns with Chilli, Lemon & Parsley

Preparation Time: 10 Minutes

Method

Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour.

READ MORE

Smoked Salmon Deviled Eggs

Preparation Time: 1 Hour 15 Minutes

Method

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat,

READ MORE