Roast salmon with spiced coconut crumbs

March 1, 2016January 5, 2017 Belinda

As you probably know by now, anything with coconut makes me stop in my tracks, so when I saw this on the BBC GoodFood website, I had to try it. It’s easy and very tasty, what more do I need to say!

Serves 8
Made in 30 mins or less

2 oz butter, ghee or clarified butter
8 green cardamom pods, seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chili pepper, seeded and finely chopped
1 tbsp grated fresh ginger
2 garlic cloves, finely chopped
1 tsp ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh cilantro

UP TO A DAY AHEAD:.
Melt the butter in a medium pan, add the cardamon and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chili, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Season the salmon, scatter on the cilantro and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.

TO SERVE:
Turn the oven to conventional 400F/200°C .
Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Simple, stunning salmon tartare

August 16, 2015January 5, 2017 Belinda

On a hot day with a glass of champagne or Rose what could be more wonderful than this?

Serves 4

8 oz fresh boneless wild salmon, diced
1 jalapeno pepper, seeded and minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh dill
1 tsp sesame oil
1 tbsp good quality mayonnaise (or Whole 30 compliant mayonnaise)

In a medium bowl, combine all the ingredients. Refrigerate until very cold before serving.

Appetizers · Do-ahead · Fish · Holiday Food

Dried apricot-cured salmon

August 15, 2015September 7, 2022 Belinda

This recipe comes from “The Girl and the Fig” cookbook and it really stood out as something worth doing.

Apricot-Cured Salmon
Yield depends on usage

½ cup dried apricots
½ cup Pernod
¼ cup kosher salt
¼ cup sugar
1 teaspoon whole black peppercorns
2 fennel fronds
1 pound wild salmon, skin on

Place the apricots in a bowl with ½ cup hot water and the Pernod and rehydrate for 20 minutes. Purée the apricots in a food processor. Mix the purée with the salt, sugar, pepper, and fennel fronds.

Cut a piece of cheesecloth large enough to cover the salmon. Place the cheesecloth in a large baking dish and lay the salmon skin-side down on the cheesecloth. Cover the salmon evenly with the apricot-salt mixture and wrap it with the cheesecloth. Place another baking pan over the cheesecloth and weigh it down with at least 3 pounds of pressure (you can use water jugs, tomato cans, or even books). Refrigerate for 48 to 72 hours. Remove the weights and unwrap the salmon. Remove the excess salt mixture from the salmon and pat dry.

Slice very thin to serve.

Appetizers · Do-ahead · Fish · Gluten Free

Compote of salmon and cauliflower cream

August 4, 2015September 7, 2022 Belinda

This really gorgeous starter can be ideally served for both lunch and dinner. Either make it in a 4″ ring mold or make it like in this picture, in a small chilled glass.

Makes 6 portions

One side of salmon, about 2 3/4 lbs (skinned, fileted, and pin boned)
1 3/4 pints extra virgin olive oil
A bunch of dill
1 tsp rock salt

For the Cauliflower cream
1 medium cauliflower
whole milk
A handful of fresh cilantro
1 tsp coriander seeds, crushed
1 tsp white peppercorns, crushed
17 fl oz heavy cream
salt and white pepper, freshly ground

Salmon
Preheat the oven to 90C/200F/Gas 1/2
Place the salmon in a suitable container lined with foil, and cover with the olive oil and fresh dill. Sprinkle with rock salt.
Fold the foil over and place the container in preheated oven, making sure that the salmon is completely immersed in the oil. The cooking time will be around 20 minutes. The salmon should then be taken out of the oven and left in the oil.

Cauliflower cream
Break the cauliflower into small florets, and place in a pan with enough milk to cover. Tie the fresh cilantro and crushed seeds and peppercorns in a small piece of muslin and place in the milk. Cook until the cauliflower florets are very soft.
Drain off and discard the milk, remove and discard the small muslin bag, then puree the cauliflower.
Leave to cool, then gently fold in the double cream. Season as required, then chill.

Gently remove the salmon from the oil, removing any dill. Drain off any excess oil, then gently flake the salmon.

To serve,
Place a 10cm ring mold (with 7cm diameter) on the first plate. Place some flaked salmon in the bottom of the mold. (or put some flaked salmon into a chilled glass)
Spoon the chilled cauliflower cream on top and garnish with a small seasonal salads, and toasted brioche.
Remove the mold and create compotes of salmon on the other plates.
You can also garnish the dish with tomato (cut into tiny cubes), coriander oil and a mixture of mushroom powder and olive oil.

Fish · Pasta

Creamy lemon, parmesan and smoked salmon linguine

January 4, 2015February 8, 2016 Belinda

Sometimes you can’t beat simple, especially when the flavors are as good as this. You must try this wonderfully simple recipe from the great “Delicious” website!

Serves 2 but can easily be augmented

8 oz linguini
butter for sauteing
2 good sized garlic cloves, crushed
7 fl oz creme fraiche
zest of 1 large lemon
2 heaped tbsp grated fresh parmesan cheese
3 to 4 oz sliced smoked salmon, cut into strips
Some wild baby rocket (arugula) leaves for serving, if you like

Cook the pasta according to the instructions on the packet
Melt the butter in a pan and cook the garlic gently until softened.
Add the creme fraiche, lemon zest and parmesan cheese and cook gently for about 1 minute. Remove from the heat.
Drain the pasta and toss with the sauce and smoked salmon strips.
Divide between two bowls and garnish with the rocket leaves to serve, if you like

Asian flavors · Fish · Gluten Free

Quick salmon fillet poached in coconut milk

September 23, 2014 Belinda

Such a simple, delicate and fragrant way to poach salmon fillets.

Serves 4

About 1 cup unsweetened coconut milk
About 1/3 cup freshly squeezed orange juice
1 tsp grated orange zest
2 tbsp Thai fish sauce
1 to 3 tsp Asian chile sauce, depending on how hot you like it.
1 clove garlic, minced
2 tbsp minced fresh ginger
2 tbsp chopped fresh mint
2 tbsp chopped cilantro sprigs
4 (6 oz) salmon fillets, skinned, pin bones removed

In a saucepan just large enough to hold the fish, combine the coconut milk, orange juice, orange zest, fish sauce, chile sauce, garlic, ginger, mint and cilantro and mix well.
Add the fish and make sure it is submerged. If it is not submerged, add equal amounts of coconut milk and orange.
Place the saucepan over medium heat and bring to a very low simmer. Cover the pan and decrease the heat to low. Cook for 6 to 8 minutes.
If the fish does not flake when prodded with a fork, cover the pan and simmer for 2 minutes more.
(If the fish is not submerged, turn the fish over after 5 minutes of cooking).
Gently remove the fish and place in dinner bowls or plates. Spoon the sauce around the sides and serve at once with some plain steamed rice, steamed snap peas and a wedge of lime.

Fish · Gluten Free · Whole30 compliant

Fresh salmon tartare

September 23, 2014January 7, 2017 Belinda

I adore any form of “tartare” and usually make them with tuna, so this is a lovely new addition to the repertoire.

Serves 6
1lb skinless fresh salmon fillet (preferably not farmed)
1/2 lb smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (about 3 to 4 limes)
1/3 cup minced shallots (about 2 big shallots)
2 tbsp good quality olive oil
1/4 cup minced fresh dill (and some more sprigs for garnishing)
3 tbsp drained capers
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp kosher salt
1 tsp coarsely ground black pepper

(1 loaf good granary bread, thinly sliced and toasted, for serving) or celery sticks!

Cut the fresh salmon and the smoked salmon in 1/4 inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt and pepper.
Mix well, cover with plastic wrap and refrigerate for a few hours for the salmon to marinate.
When ready, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

Asian flavors · Fish · Gluten Free

Easy hoisin glazed salmon

August 18, 2014February 8, 2016 Belinda

We eat a lot of salmon and I always try to buy wild salmon. This is gorgeous served with steamed rice and roasted or steamed asparagus. It’s very healthy and low in calories and packed with Asian flavors. Easy for a crowd too.

Serves 4
½ cup low sodium soy sauce
½ chicken broth or water
¼ cup Hoisin sauce
2-3 cloves garlic
1 1-inch piece fresh ginger
2 tablespoons honey
2 limes
1 lb. salmon – wild caught if you have access to it
1 tablespoon sesame oil
toasted sesame seeds for topping

To make the hoisin glaze, puree the soy sauce, water/stock, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from the heat.
Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with the a thin layer of glaze, reserving the rest of the glaze for later. Bake for 12 minutes; remove from oven, brush with glaze again, and bake for another 12 minutes.
When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with toasted sesame seeds if you want it to look extra nice
* This is also lovely served with a simple salad of spinach, grated carrots, edamame beans, cilantro, and dry roasted peanuts tossed with sesame oil, lime juice, salt, and a touch of honey.

Appetizers · Do-ahead · Fish

Easy smoked salmon pate

July 14, 2014September 8, 2022 Belinda

Such a lovely pate and gorgeous to start a meal with a crisp glass of dry white wine.Serve with toasted thinly sliced white bread or oatcakes.

Serves 6 to 8
4 oz butter
8 oz smoked salmon, preferably wild
salt and pepper
1 tbsp fresh lemon juice
1/4 pint (150 mls) heavy cream, lightly whipped
chopped fresh chives and extra smoked salmon for garnish

Put the butter in a small saucepan and heat gently until melted. Leave for 5 minutes to cool slightly.
Place the smoked salmon in a blender or food processor. With the machine running, pour in the melted butter and mix until the salmon is a smooth paste. Remove the mixture from the bowl, season to taste, then stir in the lemon juice and lightly whipped cream.
Spoon the pate into a serving dish and garnish with chopped chives and smoked salmon. Chill for 30 minutes before serving.

Asian flavors · Curry · Fish

Thai Butternut squash and seafood curry

May 29, 2014September 13, 2018 Belinda2 Comments

This has the most amazing flavors and I have made it at least 6 times, always successfully. With the yellow (or red) curry paste, go carefully as different curry pastes have different strengths. You don’t want to overpower the seafood.
If you use green beans as the green vegetable, make sure you parboil and shock them in cold water before adding them to the pan.

Serves 4 generously.
1 (14 oz) can coconut milk ( about 1 2/3 cups)
1 to 2 tbsp yellow or red curry paste ( I used 1 tbsp)
1 1/2 cups fish stock
3 tbsp fish sauce (Nam Pla is a great one)
2 tbsp sugar
3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
3 keffir lime leaves, (or regular ones if you can’t get keffir lime leaves) stalked and cut into very thin strips.
1/2 tsp turmeric
2 1/4 lbs butternut squash, peeled and cut into large, bite sized chunks
1lb 2oz salmon fillet, skinned and cut into large bite sized chunks
1/b 2oz peeled, deveined raw shrimp
Bok Choy or any other green vegetable of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish

Skin the thick creamy top off the can of coconut milk and put it into a large saucepan or Dutch oven with the curry paste, over medium heat.
Let it sizzle and, using a fork, whisk or wooden spoon, beat the cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish sauce, fish stock, sugar, lemongrass, lime leaves and turmeric.
Bring to the boil then add the butternut squash. Cook on a fast simmer until the squash is tender, about 15 mins.

* You can cook the recipe up until this part in advance, maybe leaving the butternut squash with some bite still in it as it will continue to soften as the pan cools. Either way, when you’re about 5 mins from wanting to eat, get ready to cook the seafood.

To the robustly simmering pan, add the salmon and shrimp. When the salmon and shrimp have cooked through, which will only take about 3 to 4 minutes, stir in any green vegetable you’re using – sliced, chopped or shredded as suits and push down into the sauce with a wooden spoon.
When the green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
Take the pan off the heat and pour the curry into a large bowl and sprinkle over the cilantro; the point is that the cilantro goes in just before serving.
Serve with more chopped cilantro for people to add to their own bowls as they eat and some plain Thai jasmine or Basmati rice.