All posts filed under: salmon

Pan-fried #Spicy #salmon fillets with #butter

I love these salmon steaks, marinated in Indian spices then pan fried in butter. A little bit naughty but a lot of nice! Served here with a beetroot salad, Red lentil dhal https://freespiritfood.net/2015/08/16/red-lentil-tarka-dhal-with-turmeric-and-ginger/. Prep time: 30 minutes Cooking time: 15 minutes Ingredients: 2 boneless salmon fillets, skin on 1 teaspoon ginger and garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon chilli powder 1/2 teaspoon cummin powder 1/2 teaspoon salt 1 tablespoon vegetable oil 2 tablespoons butter Method: 1. Marinate salmon fillets with garlic, spices, salt and oil for 25-30 minutes or longer. 2. Heat non-stick pan until hot, reduce heat to medium and place salmon fillets face down in pan and fry for 4 minutes or so,until sealed and browned. Add butter to pan. 3. Flip fillets and fry skin side down until skin is crispy about 4-5 Minutes. 4. Serve immediately with butter sauce drizzled over fillets and garnished with coriander. Advertisements

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Ji “Terrific” Terrace by the Sea, Canggu

Three years ago we enjoyed cocktails and dinner at the then newly opened Ji Restaurant, part of the Tugu Hotel in Canggu, in their original wooden temple building imported from Mainland China. Last night we returned to experience their newly opened Terrace overlooking the ocean and the perfect spot in Canggu to enjoy the stunning sunset over the Indian Ocean. The entire restaurant, bars and Terrace are beautifully decorated with Asian antiques and the atmosphere is quite unique. As their website describes: “Ji Terrace by THE SEA carries the spirit of Tugu properties, which celebrate the rich cultural heritage and ancient history & legends through romantic atmosphere, interior and beautiful arts from ancient Indonesia and Asia, but what is different here is that the bohemian spirit of Canggu is very much alive. Beautiful statue of goddess of Durga from Rajasthan, centuries old urn from the Babah Peranakan family in Lasem, Java, Tibetan Mahakala masks, intricate Balinese Barong heads and many more artworks transport guests to a magical world of ancient kingdoms and quixotic legends, while …

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Brash and buzzy: Vietnam House, Saigon

Australian Luke Nyugen’s Vietnam House restaurant in the very centre of busy Ho Chi Minh City is an assault on the senses with bold Art Deco interior design featuring vivid colours and a buzzy atmosphere. It feels exactly right where it is located in the heart of the CBD surrounded by the glitz of the high end designer shops like Louis Vuitton and Gucci and 5 star hotels. The menu features Nyugen’s unique take on Vietnamese food that reflects the influences of growing up in Australia and his time spent in France through the use of imported herbs and ingredients, such as Wagyu beef, dill and salmon. We began with the much talked about soft spring rolls with sesame seared salmon and salmon caviar. The addition of the salmon caviar added delicious bursts of flavour to this entree and the flavour of the salmon went really well with the dill in the rolls. For mains we tried the much talked aboutBraised Wagyu Beef cheek in coconut juice, Phu Quoc green pepper, carrot, shallot served with …

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Salmon En Croute with fennel, dill and chilli butter

This recipe is inspired by Rick Stein and Jamie Oliver who both have very different versions of the classic Salmon en Croute. According to my google search the term “en Croute” refers to food cooked in pastry in the oven, most commonly salmon or beef. For the Salmon En Croute, Rick Stein in his recipe book Seafood Cookbook uses a butter with currants and mace spiced butter filling, whereas Jamie Oliver uses a spinach and watercress creme fraiche filling. As I decided to make this after I had already done the grocery shopping, I thought I’d try a filling with ingredients I had which I knew would go well with salmon. The resulting pastry parcel with a homemade fennel, dill and chilli butter was absolutely delicious seved with a homemade kale,carrot and red cabbage coleslaw with avocado and tomatoes. It was easy to make using store bought frozen pastry and you could just experiment with the type of flavoured butter filling you’d like. I would recommend using some substantial ingredients, like the thin fennel slices I …

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Tandoori Salmon

Prep Time: 20 mins cooking Time: 25 minutes Serves: 2 Ingredients 2 salmon fillets 2 tablespoons plain traditional yoghurt 1.5 tablespoons Pataks Tandoori Paste (or other brand mild tandoori paste) 1/2 teaspoon turmeric 1/2 teaspoon cummin powder 1/2 teaspoon chilli powder 1 tablespoon olive oil Method Heat oven to 180 degrees Celsius Mix yoghurt, tandoori paste and spices together in a dish large enough to hold fish fillets Add salmon fillets and gently rub spice mix over fish Add oil over fish and allow to marinate for at least 15 minutes Place in baking paper lined baking dish and place in oven for around 20 minutes, turning at least once during this time Increase temperature to max (250 degrees) and allow fish to brown slightly on one side careful not to overcook salmon Serve with salad, vegetables and/or rice

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