Tag Archives | salmon

indian salmon curry skewers

indian salmon curry skewers

I’ve been mildly obsessed with salmon and curry since eating the delicious tandoori salmon skewers from The Taj a few years back. I’m still determined to convert my Big Green Egg into a tandoor oven because it has the ability to be one, but for now I made this recipe for Indian salmon skewers with a delicious curry sauce because it’s so much easier to do.

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bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

I shamelessly stole this bagel idea from one of my favourite and luckily extremely local deli’s Kleinskys. They have it on the menu at the OZC Farmers Market on a Saturday and its called the Californian. It’s a delicious combination of wasabi cream cheese, smoked salmon (or trout), avocado and pickled ginger. Drizzled over the top they do a honey and soy reduction which gives it a salty sweet finish.  Continue Reading →

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salmon poke that is sushi in a bowl

salmon poke that is sushi in a bowl

Poke – pronounced “poh-kay”, is one of the hottest dishes to eat in the world right now and I’m seeing it all over the Internet. Sited as a top food trend for 2016 by Food 52 poke is something I have wanted to make for a while. Here in South Africa it’s pretty unknown and I’ve only seen it on one restaurant menu, so it will probably start catching on next year or in 2018.

This is also my dream food because it combines so many things I love, raw and cooked elements, fresh flavours and crunchy texture. You can really go mad with seemingly endless variations of this dish that originates in Hawaii, and adapt it directly to your own taste preference. Continue Reading →

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salmon poached in rooibos tea

salmon poached in rooibos tea

I’ve embarked on a healthier eating programne recently and this salmon recipe is a game changer for me. Poaching fish is the lightest way to cook it, and with this recipe, I’ve gently poached it in rooibos tea with lemon and honey. It takes 5 minutes to make and is now my preferred way to cook my favourite fish. It’s the perfect mid-week supper solution too. Continue Reading →

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asparagus and zucchini stir fry with salmon and soba noodles

asparagus and zucchini stir fry with salmon and soba noodles

asparagus and zucchini stir fry with salmon and soba noodles

Soba noodles have become my favourite noodle to use in Asian recipes. They have a lovely silky texture, and provided you don’t over-cook them, they maintain a firmish texture.

This is a simple recipe that can be made in minutes. These flavours are old friends and work perfectly together. Make sure you get all the elements ready in advance to toss them through your wok at speed. Serve immediately after being cooked.

I used Alaskan wild salmon in this recipe which was given to me by Three Streams at the Good Food & Wine Show. Utterly delicious, and thank you.

I like to cook the noodles in vegetable stock, but you can of course just cook them in lightly salted water.

Recipe | serves 2

  • 150g soba noodles
  • 1T Nomu liquid vegetable stock concentrate (or a veg stock cube)
  • 2 salmon fillets (about 110 – 150g each)
  • 1t and 1T sesame oil, or vegetable oil
  • 70g asparagus (about 6 spears), sliced
  • 170g zucchini (4 medium), sliced
  • 1t ginger, grated
  • 2 garlic cloves, crushed
  • 1/2 – 1 green chilli, finely chopped
  • 2T mirin
  • 1T Tomari soy sauce
  • 1t fish sauce
  • wedges of lime to spritz
  • fresh coriander to serve

Cook the soba noodles in the vegetable stock according the packet instructions. This takes about 5 minutes. Drain, refresh under cold water and set aside.

In a large frying pan or wok, brush the salmon fillets with the 1 teaspoon on sesame oil and fry with the flesh side down. Turn over and cook the skin side until it is cooked but still pink in the middle. Remove and set aside.

If the fish hasn’t gone too dark and left behind burnt bits, simply add the 1 tablespoon of sesame soil and heat. If it has black bits, wipe it out before adding the new oil. Fry the asparagus and zucchini until they just start to soften. About 2 minutes.

Add all the aromatics (ginger, garlic & chilli), and toss around the wok for a few minutes.

Add the noodles and sauces and toss around until everything is nicely heated through and cooked. A further 2 minutes.

Dish the noodles into bowls, top with the salmon, garnish with fresh coriander leaves and spritz with lime juice.

 

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