Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts

Friday, March 25, 2016

Quick and Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti

Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti

It's been an almost unforgivably long time since I've posted. Sorry. I don't really have an excuse, just haven't gotten around to it. So for Good Friday I thought I'd post a quick and really simple seafood dish that tastes amazing.

This is the most frequently occurring dish in our house at the moment. And for the last, oh, month or so. It is divine and oh so easy to make. It helps that Lance has been hot-smoking salmon like there’s no tomorrow. And that I wholeheartedly support this habit. But most supermarkets and delis have some good hot-smoked salmon options available for sale these days for if you don’t have yourself a Lance. You only really need 1 fillet for this 4-person dish as the flavour of the smoked fish is quite strong and penetrates the cream so well. Smoke and fat are best friends, (think smoked butter, smoked cheese, smoked brisket) so it makes sense that the cream benefits from the smoke as well. And the whole thing cooks in one pot. Seriously. I’ve heard tell of one-pot-pastas but finally braved it myself and now there’s no going back. Especially with this specific dish. If it’s more than a week since we’ve had it, Lance reminds me that there’s smoked salmon in the house. And it tastes super fancy and complicated. It will impress the socks off people when in reality, you’ve cooked a bit of onion and garlic, then popped everything else in the pan and walked away until it’s cooked.

 Oh, and this works just as well with asparagus!

Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti

Smoked Salmon and Broccolini One-Pot Spaghetti

500g dry spaghetti
2 cups fish stock
3 cups water
1 cup cream
4 heaped tsps. prepared horseradish
1 bunch broccolini, sliced into 3cm lengths
1 hot-smoked salmon portion
2 tsp pink peppercorns
1 brown onion, diced
3 cloves garlic, minced
Salt and pepper to taste
Parsley and red chili flakes to serve (optional)

Heat a large, deep-sided saucepan to medium and add a splash of olive oil. Add the onions and sweat for 5 minutes, or until translucent. Add the garlic and cook for a further 5 minutes. Add the pink peppercorns, the fish stock. water, cream and horseradish and stir to combine. Check the seasoning, but make it a little less salty than you ordinarily would. Otherwise when the liquid reduces, it'll be too salty. 

Add the dry spaghetti and push under the liquid. Raise the heat gently to bring the liquid to the boil, then reduce to a simmer and leave for 15 minutes. The noodles should be definitely soft enough to stir at this point. 

Add in the broccolini and salmon, stirring through the mixture. Cook for another 5 minutes, or until al dente. The majority of the liquid will be dissolved into a beautiful creamy sauce. Check for seasoning and serve with chili flakes and fresh parsley.
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti
Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti

Tuesday, February 4, 2014

Romantic Summer - Salmon Ceviche Brulee

Along with our wedding anniversary, Lance and I still like to acknowledge our ‘dating’ anniversary. We’re both fairly romantic folk, so it gives us another opportunity to celebrate us. We just passed our 6th anniversary of our first date. That first date was Epic. With a capital E. With castles and flying roses and passionfruit wine and dancing. It was seriously wonderful and thinking back over that night and everything that has happened between us in those last 6 years makes me all warm and fuzzy. That first night, we had sushi for dinner (something that Lance had not been a fan of before we became friends and I showed him how good it can be) and as a nod to that, we went to a wonderful Omakase and Teppenyaki restaurant in Mosman Park – Fu Ku. It’s a little pricey, but the food is incredible, so if you like Japanese and want somewhere to go for a special occasion, I highly recommend it! But, seeing as I always have recipe ideas running around in my head and things I want us to try, I thought I’d also make Lance a special meal for our anniversary too.

Given the recent heatwave we’ve been having in Perth, a lot of the dishes I have on my ‘to-cook’ list are ruled out as either too heavy to want to eat, or too labour intensive to want to cook. Which lead me to ceviche. We both love ceviche. We had it often on our last US trip, and since coming back we’ve found it popping up on menus around Perth. Don Tapa in Fremantle and El Publico in Highgate both do great ceviche. And it is so incredibly simple. Whilst you can get all fancy about the ingredients, essentially all you need is fresh seafood and citrus juice to “cook” it. On our last day in New York City, Lance and I went to a fantastic Peruvian restaurant that served a few different types of ceviche including what they called Salmon Brulee. A salmon ceviche formed into a neat square, with a layer of cream cheese on top, and a very thin layer of sugar that had been caramelised to a crisp on top. It was so unique and so delicious. So I decided to make a version of that for Lance.

I kept the whole thing very basic for my first attempt and the result was so good. Using my current citrus favourite - grapefruit and a cheeky little shot of Gin. You can substitute the grapefruit juice for lime or lemon (or a combination). And omit the gin if you're not into it - but I think the flavours go particularly well. I served this with a mango salad on the side, and used some of the marinading liquid to ‘dress’ it (this liquid is called Leche de Tigre in Peru and is considered a potent aphrodisiac AND hangover cure!). And a few home made tortilla chips. I also kept the pieces chunkier for my first attempt - nice and rustic. If you are like us, kind of romantic but looking to keep things fairly low-key with dinner at home on Valentine's Day, this is a fantastic quick and impressive dish for you to share with that special someone.

Salmon Ceviche Brulee
250g skinless salmon steaks
Grapefruit juice from one large grapefruit (around ¾ cup)
1 shot (30mL) gin (I used Gin Mare because of it’s olive flavours)
1 jalapeno, finely minced
1/4 tsp good sea salt
100g cream cheese
2 tbsp white sugar
Mango Salad
2 medium mangoes
2 roma tomatoes
½ sweet paprika
1 small Lebanese cucumber
1/3  Leche de Tigre (from the ceviche)

Finely slice the salmon portions (the smaller you cut it, the less time it’ll take to ‘cook’). Sprinkle with salt. In a glass bowl, add the grapefruit juice, gin and jalapeno. Add the salmon and mix well. Cover with plastic wrap and put in the fridge to cook. As a minimum, 30 minutes. Up to a few hours before you’re going to serve it.

Using a cutter, form a disc (or shape of your choosing) of cream cheese 1cm or so thick. Sprinkle a fine layer of sugar over the top and carefully unmold without pulling the sugar off with it.

To make the salsa – finely chop all of the ingredients and set aside until ready to serve.

When the ceviche is ready, strain through a sieve and reserve about 1/3 cup of the juice. Pour this reserved liquid into the mango salsa salad and mix well.

Form the salmon into a pile, carefully slide the cheese disc on top and use a brulee torch to burn the sugar on top.
Serve immediately with some fresh tortilla chips

Thursday, January 16, 2014

Ginger and Grapefruit Lentil Patties with Maple Grapefruit Salmon

Tinned beans of all descriptions are a pantry staple of mine. And of those, chick peas and lentils are my favourites. I always make sure I have a few tins on hand for bulking up salads or curries, or blending up into a dip. They're also great for when I'm running late and leave the house without taking meat out to defrost...leaving us vegetarian for a night. One of my favourite vegetarian dishes to make is lentil patties. They take on flavours so well and make a lovely, filling dish. The patties can be eaten by themselves with just a side salad or turned into burgers or tacos. They're extremely versatile, not to mention pretty darn good for you.

Over the years I've ordered a lot of vegetarian burgers out at restaurants and generally fail to be impressed. (On a side note, ordering the vegetarian burger with added bacon tends to create utter confusion!). Working off this basic recipe, I've discovered a world of super tasty, not to mention easy and highly adaptable patties. Just change up the bulk, or the herbs. Or even substitute the ricotta for natural yoghurt. This particular version is fresh and bright tasting with the ginger and grapefruit, but has a lightness that pairs well with this fish. If you don't have the burghul, just some panko would be fine.

I've served it here with a simple salad and some glazed salmon, just because I was feeling fancy. The next night I had the same patties as burgers without the salmon.

Ginger and Grapefruit Lentil Patties 
This makes about 6-8 patties
(adapted from Sprouted Kitchen)
1 tin lentils, rinsed and drained
¾ cup ricotta
1 shallot, diced
2 cloves garlic, minced
1 tbsp grated ginger
Zest from one grapefruit
Small handful coriander and basil
1 egg
½ cup fine grit burghul
4 tbsp coconut flour
pinch salt and pepper
Black sesame seeds (optional – to roll the patties in)
Coconut oil for frying

Maple Grapefruit Salmon
2 portions salmon
Juice from one grapefruit (approx. 1/3 cup)
1 tbsp tamari
1 tbsp maple syrup

Add the lentils, ricotta, shallot, garlic, ginger and grapefruit zest into the blender and pulse to chop roughly. Add the egg and process to thoroughly combine. It will be a pretty wet mix at this stage. Add the burgul, coconut flour, herbs and salt and pepper, and process again to mix properly. It should now be about the consistency of a normal ‘beef’ pattie. If it looks too dry, add another egg. If it’s too wet, add a tablespoon more burghul.

Wet your hands, then roll the mixture into patties. Press into sesame seeds (if desired), then place them on a lined baking tray, cover loosely and refrigerate for half an hour or so to ‘set’.

Meanwhile, mix together the marinade ingredients and pour over the salmon. Cover and set aside.

In a medium high frypan, add a thin layer of coconut oil and gently place a few patties in, making sure not to crowd the pan. Cook for 10 minutes until golden, then flip and cook for another 5-10 minutes. Remove to a plate and keep warm whilst you do the rest of the mixture.

In a separate frypan, heat a little oil until shimmering and place the salmon in. Cook 2 minutes, then turn over. Add the marinade to the pan and cook another two minutes until almost cooked through and the sauce has reduced to a sticky glaze. Serve on top of the lentil patties with avocado, some fresh salad and the glaze drizzled over the top