Chargrilled Salmon with Asparagus in a Lime Vinaigrette

I got this recipe out of the same delicious magazine as the fish recipe.

I made a couple of changes ... here you go with my modified recipe:

salmon fillets. i used 2 big ones for the four of us.
olive oil (to cook fish)
bunch of asparagus
grated zest and juice of 1/2 a lime
2 tbls capers ... I used ones in salt ... DON'T do that !! Way too salty !!
a couple of cloves of garlic, crushed
2 tbls extra virgin olive oil
fresh flat leaf parsley, finely chopped
fresh tarragon, finely chopped

Rory always cooks the fish on the BBQ with a bit of olive oil and salt/pepper.  He does that while I get the rest of the stuff ready ...

Meanwhile, roast asparagus in oven. (10/15 minutes).

Top asparagus with remaining ingredients. Season.

Place fish on plates. Top with asparagus mix.

I served this with greek croustade.

Grilled Salmon Salad

The wonderful thing about Salmon is that all four of us love it.

The same with salad.  Salmon and salad together ... for our family ... it's a match made in heaven!

This salad was such a hit!
I found this recipe on Pinterest and used it as our base recipe.
I added some stuff, changed the type of cheese and served it differently though ...

Oh, and I changed the measurements because I wanted it to serve four instead of two.

500g fresh salmon
6 cups fresh spinach and rocket (arugula)
2 hard boiled eggs, sliced
2 roma tomatoes, sliced
thin slices of red onion, as little or as much as you like
fetta cheese, to top salad
croutons, to top salad

dressing:
1/4 cup balsalmic vinegar
1 tsp brown sugar (I didn't measure and may have used a heaped teaspoon!)
3 or 4 small garlic cloves, crushed
pinch of salt and pepper
3/4 cup olive oil

Throw all of the dressing ingredients into a glass jar with a lid ... shake it up.  Add additional salt to taste.

Grill salmon.  Rory did ours on the BBQ with a bit of olive oil and salt/pepper. 

Combine all salad ingredients in large salad bowl.  Top with grilled salmon, chopped into large chunks.  Drizzle with dressing.

Salmon and Soba and Soy Beans, oh my !

 

This is one of those recipes that I wanted to try as soon as I saw it !
I knew I would love it ... and I was right !!

This is so delicious.

My family

agrees.

I didn't dress the salad, as the dressing had wasabi in it and I thought it might be a bit spicy for the kids.  Jono (10) did try it though and said it wasn't too spicy.  But, he didn't dress his salad with it.  The kids just had straight soy sauce as their dressing.

I made a few changes to the original recipe too.  It said it served two and I was feeding four so I added a bed of spinach, cooked more noodles and did more salmon.  I reduced the amount of edamame, mostly because I got tired of shelling them, but also because one cup seemed like enough. Also, I used cooked edamame that had been frozen and thawed.  Oh, and I reduced the amount of wasabi in the dressing.  Here's how I did mine ...

1 nice piece of sashimi grade salmon, sliced

250g soba noodles

1 cup cooked edamame (soy beans), shelled

1 cup watercress, leaves trimmed and washed

2 cups baby spinach leaves, washed

6 radishes, thinly sliced

3 spring onions, chopped small

1 tablespoon wasabi paste

2 tablespoons peanut oil

sesame oil ... I just did a few drops 

2 tablespoons soy sauce

sesame seeds

Bring a pot of water to the boil over high heat.  Cook the soba noodles.  Drain, rinse under cool water and set aside.  

In a big salad bowl, mix spinach, edamame, watercress, radishes, spring onions and soba noodles.  

Whisk wasabi paste, peanut oil, sesame oil and soy sauce.  

To serve, put salad on plate, top with salmon slices, sprinkle with sesame seeds and then dress with wasabi dressing or plain soy sauce.  

So good !!!

Brown Sugar, Lemon and Orange Salmon

This was delicious !

We love salmon around here and I'm always looking for new ways to cook it.

This was simple.  And tasty.  We'll have this one again for sure.

I based my cooking on this recipe but I added a bit, changed quantities, and didn't use it as a 

marinade but rather just reduced it down to be a nice thick sauce to pour on top !

2 salmon fillets (we ate 1/2 each)

1/4 cup brown sugar

1/2 a fresh lemon - it was quite a big lemon

2 cloves garlic, minced

1 spring onion, chopped small

1/4 cup soy sauce

1 tablespoon olive oil

fresh ginger, minced (to taste)

juice of one orange

a few drops of sesame oil

Place all ingredients, besides the salmon, into a small saucepan.  Cook over medium heat until your desired thickness is met.  This took maybe 5-10 minutes for mine.  Stir and taste while cooking.  You may need to add more lemon, do this to taste ...

Cook salmon as you prefer.  Usually we BBQ but last night we cooked them in a bit of olive oil, with salt and pepper, in the cast iron fry pan.  

I topped each piece of salmon with a slice of fresh avocado, the sauce and a sprinkle of spring onions.

So yummy.

Salmon & Avocado Nigiri Sushi

I discovered this sushi at a local sushi place a while ago. 

I love it. I've made it a few times at home.

Last night, I had my camera out so

decided to take photos 

and now I'll share

the 'recipe'.

Here's what you need ...

Sushi (short grain) Rice, cooked

Sushi Rice Vinegar (you can buy it or it's EASY to MAKE)

Fresh Salmon (ask your fishmonger if it can be eaten raw), sliced

Avocado, sliced

Red Onion, as thinly sliced as you can make it

Kewpie Mayo

Tobiko (or Masago would do too)

I'm going to assume that you all know how to make sushi rice.  If you don't, I explain it in this post.

If you don't know how to shape sushi rice, here is a video I just found to show you.  It's in Japanese but you can see what he's doing.

Once that is done, top with salmon (if you don't know how to cut the fish, click on the 'sliced' link above), then avocado, red onion, mayo, and finally the fish eggs.

Serve with a dipping bowl of soy sauce. And wasabi if you like.

Salmon with An Amazing Salsa

Tonight for dinner we did Salmon Steaks on the BBQ with Grilled Pineapple Salsa, corn on the cob and Pumpkin Lentil Salad. Every single bit of it was DELICIOUS !!!

For the salmon ... usually we buy it with the skin on but it wasn't available this time so we went with no skin. Rory rubbed it with butter and BBQ'd it on the Weber ~ 6 minutes each side. It was beautiful !!

The Pineapple Salsa was so easy ... I did it just the way she said ... except, I didn't add the salt and I chopped the jalapeno and served it on the side for those who wanted it.

1 large pineapple
1/3 of a large red onion, finely diced
juice of 2 small limes
1/2 cup chopped fresh coriander leaves

Take the skin off your pineapple, slice into 4 or five big slices. Grill pineapple on a medium hot grill ... about five minutes each side. Be careful not to cook it too long ... You're aiming for caramelized ... not burned.

When your pineapple is done, remove from heat and let cool completely. Dice the pineapple into small pieces, then toss with the remaining ingredients. DONE. So easy. So yummy !

Lime {and} Cilantro {and} Salmon {and} Rice

My inspiration for this dish came from this recipe but I changed it a little bit ... The original recipe used the oven but I don't have a dish that can go between stove top and oven so I didn't mine a bit differently ...

Here's how I did mine.

¼ cup fresh lime juice
2 tablespoons finely grated lime zest
2 tablespoons honey
2 tablespoons chopped fresh cilantro, plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
¾ cup sliced shallots (about 3 large)
1 ½ cups brown basmati rice
3 ¼ (or more) low-sodium chicken broth
2 salmon fillets salmon fillets
2 bunches broccolini, chopped

Mix lime juice, lime zest, honey, 2 tablespoons cilantro, and soy sauce in a small bowl; set aside.

Heat oil in big electric frying pan over medium-high heat. Add shallots and sauté til beginning to brown. Add in rice, and broth; bring to a boil. Cover tightly with lid and cook til rice is 10 almost cooked through.

Push the rice to the sides to make room for salmon. Add salmon to frying pan ... seasoning both sides with salt and pepper, and a bit of lime mixture. Add broccolini. Cover.

Cook until salmon is done to your liking (I turned it once). And I think I broke it up into smaller pieces to allow it to cook faster ...

Once fish is cooked, drizzle remaining lime mixture and chopped cilantro oven fish and rice.

I served this with spicy potatoes and kale crisp !

Salmon Salad

I found this in a magazine.
I modified it.

Here's my way ...

1 package of risoni (orzo) ... cook, drain, set aside

2 nice pieces of salmon ... cook in fry pan (i use cast iron) with olive oil
season with salt and pepper while cooking

when just about finished ... add one bunch chopped asparagus
cook to desired tenderness

whisk together 1 tablespoon each olive oil, white balsamic vinegar and fresh squeezed lemon juice

a mixture of baby spinach and rocket (arugula) as much or as little as you like

fresh basil ... thinly sliced

mix all ingredients, top with dressing, serve with lemon on the side

Rory's Salmon

This salmon recipe is one that my husband invented and I made him write down !

Normally, he just cooks something and then forgets what he did so we NEVER eat it again.

Grrrr !!

Here's how you make it:

In a bowl or tupperware or whatever

~ mix soy sauce, lemon juice, horseradish, wasabi, ginger and garlic ~

to taste.

Put the salmon (with skin on is best !) in the bowl or tupperware or whatever.

Spoon a bunch of the mixture on top.

Let it set 'til you are ready to BBQ it.

Then ... well, yeah, BBQ it.

Here's what it looked like all cooked.

I'll post the veggie skewer recipe later and the onion one ... well, it didn't cook properly.

We wrapped it back up in it's tin foil and are going to try it a different way tonight.

Will let you know the results !

Salmon, Brown Rice, and Spinach

This was a YUMMY meal!!!

Rory's Salmon Marinade (adapted)

1/2 cup Soy Sauce

2 teaspoons horseradish

1 teaspoon wasabi

2 Tablespoons pressed garlic

1/2 cup olive oil

1/4 cup lemon juice

4 4-oz Salmon steaks

Thoroughly combine all but salmon in ziplock bag. Add Salmon. Marinate in fridge throughout day.

Place Salmon grill, skin side down (grill on high). Grill exactly 3 minutes, then flip. Grill exactly 3 more minutes then remove and serve.

Reduce the remaining marinade on stove top. Cook enough brown rice for 4 people. Serve marinade over rice to add yummy flavor.

Sesame Stir-Braised Spinach (from BestLife - 8 food you should eat every day)

Heat 4 cloves of minced garlic (we added more...of course! and left the garlic in larger minced pieces) and 1 teaspoon sesame oil in skillet. Add 2 Tablespoons water and bag of fresh baby spinach. Cover and cook for 3 minutes. Drain. Add 1 teaspoon soy sauce and 1 Tablespoon sesame seeds.

Serve!