Salmon Curry

This salmon curry hit the spot. 

INGREDIENDS:

1 tsp coconut oil or vegetable oil

4 tbsp Thai green curry paste

400g lighter coconut milk

200ml boiling water

1 lemongrass stalk, bashed

2-3 kaffir lime leaves 

300g green beans, trimmed

4 skinless salmon fillets, cut into 5cm chunks

2 tsp fish sauce

juice of 1 lime

coriander for garnish

green chilli for garnish

METHOD: 

1. Heat the oil in a large frying pan on a medium-high heat. Add the curry paste. Stir and fry for 2 minutes until fragrant.

2. Stir in the coconut milk, lemongrass and kaffir lime leaves, then bring to a simmer. Cook for 10 minutes until thickened.

3. Add the beans, and cook for 5 minutes. Stir in 200ml boiling water, then nestle the salmon in the sauce. Cover and cook for 4 minutes until the fish is done and the beans tender.

4. Season the curry with the fish sauce and lime juice to taste, discard the lemongrass stalk and scatter with the coriander and you can top with sliced green chilli, if you have some.

NOTE: you can substituted green beans with any vegetable you want. 

 

Salmon Curry

Cheesy Bake Basa Fillet

Since this recipe is so easy to prepare and takes not long to cook, it's a good choice when you want your husband to cook a quick meal on the table right away. 😊

INGREDIENTS: 

Preheat oven to 450F/230C.

1/2 cup grated Cheddar cheese

2/3 cup bread crumbs

1/2 tsp dried basil

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp pepper

2 basa fish fillets

1 tsp lemon juice

METHOD: 

1. Combine the cheese, bread crumbs, basil, nutmeg, salt and pepper.

2. Spread half of the crumb mixture evenly in a greased baking dish. Place the fish on top of the crumbs. Sprinkle the lemon juice over the fish. Sprinkle the remaining crumbs evenly over the fish.

3. Bake until the fish flakes easily with a fork or about 10 minutes. 

Thai Bake Salmon

This salmon is so good because it’s made with such fresh and simple ingredients. It’s a feel-good taste-good meal!

INGREDIENT: 

2 salmon fillets skin on or off

6 tablespoons sweet chilli sauce

1 tablespoon ginger peeled and finely grated

2 spring onions sliced

METHOD:

1. Preheat oven 180ºC.

2. Line a baking tray with baking paper.

3. Place each fillet onto the tray and brush with sweet chilli sauce. Sprinkle with ginger, brushing into the sauce. Turn and coat the underside, flip back. Season with cracked pepper.

4. Bake for 10 minutes, remove and brush with more marinade. Bake 10 minutes.

5. Serve hot garnished with spring onions, extra sauce (if desired) and with brown rice or quinoa on the side. 

Note: You can serve with bake sweet potato and spinach salad with balsamic vinaigrette like I did tonight for dinner. 

 

Thai Bake Salmon.

Crispy skin barramundi with garlic lemon butter sauce

This barramundi recipe is such an easy one to make.  It is flaky and tasty with a quick, easy and delicious sauce.

INGREDIENTS: 

2 Barramundi Fillets skin on

Sea salt and cracked black pepper to taste

2 tsp canola oil

2 tbsp unsalted butter

1- 2 cloves of garlic, minced

3 tbsp of fresh lemon juice

Small bunch of fresh basil (can also used 3/4 tsp of dried basil)

METHOD: 

1. Coat the barramundi with canola oil, season with sea salt and cracked black pepper, and place in a heated non stick skillet over medium high heat, skin side down. Cook for about 4-5 minutes on each side, until the fillets are lightly browned. Move to a serving dish and keep warm while you make the sauce.

2. In the same pan, reduce the heat and gently cook the garlic in the butter for about 2 minutes. Stir in the lemon juice and fresh basil. Spoon the sauce over the fish and serve immediately.

Crispy skin barramundi w/ garlic lemon butter sauce

Creamy Salmon with Lemon & Garlic

This creamy lemon dish is great with chicken too. Swap the salmon portions for chicken breast fillet. 

INGREDIENTS :
4 salmon season with salt and pepper
1 tbsp olive oil
40g butter
1 lemon, thinly sliced
1 brown onion, thinly sliced
2 garlic cloves, crushed
1 tbsp drained baby capers
1/4 (60ml) lemon juice
1/2 cup (125ml) salt-reduced chicken stock
1/4 cup (60ml) pouring (pure) cream
2 tbsp finally chopped chives
2 tbsp finally shredded flat-leaf parsley

200 green beans, trimmed and boil for 3 minutes to served 

METHOD: 

1. Heat the oil and half the butter in a large frying pan over mediun high heat. Add the salmon and cook for 3 minutes each side or until the salmon just cooked through. Transfer to a plate. 

2. add the remaining butter to the pan. Add lemon slicid and cook for 1 minute each side or until caramelised. Transfer to a plate. 

3. Reduce heat to medium. Add the onion, garlic and capers to the pan. 
Cook, stirring, for 5 minutes or until the onion soften. Add the lemon juice and bring to a simmer. Cook for 1 minute or until the mixture reduces slightly. Add the stock and the cream and bring to the boil

4. Return the salmon and lemon slices to the pan. Bring to a simmer. Cook for 2-3 minutes until the sauce thickens. Season with salt and pepper. Remove from heat. Sprinkle with chives and parsley.

5. Devide the salmon mixture evenly among the service plates. Drizzle with the pan juice. Serve with green been. 

Creamy Salmon with Lemon and Garlic

Honey Garlic Glazed Salmon

This recipe is about the sauce. Just four simple pantry essentials in the right proportions: soy sauce, honey, garlic and chilli 🌶 flakes. A terrific way to serve salmon that is just so crazy quick and easy and so delicious!

Made it? Let me know how it went in the comment section below!

INGREDIENTS: 

1/3 cup honey

1/4 cup soy sauce

2 tbsp. lemon juice

1 tsp. red pepper flakes

2 tbsp. extra-virgin olive oil,

4 salmon fillets, patted dry with a paper towel

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 lemon, sliced into rounds

METHOD: 

1. Season salmon both side with salt and pepper.

2. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.

3. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up. Cook salmon until deeply golden, about 6 minutes, then flip over.

4. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.  

5. Garnish with sliced lemon and serve with steam  rice. 

Honey Garlic Glazed Salmon

Law carb Walnut crusted salmon

Fatty fish has time and time again been proven to decrease cholesterol and help with health overall. It’s easy to prepare and easier to source good salmon, and it’s super tasty! Plus, it’s really quick to make , just under 15 minutes from start to finish if you have everything out and ready to start. 

IGREDIENTS:

1/2 cup walnuts

2 tbsp sugar free maple syrup 

1 tbsp Dijon mustard

1/4 tsp dill

2 salmon fillets skin on

1 tbsp olive oil 

Salt and pepper to taste

baby spinach for serve

 

METHOD: 

1. Preheat the oven to 180C.

2. Add a 1/2 cup of walnuts to a food processor. To it, add 2 tbsp of maple syrup and dill. The. Add a tbsp of mustard. Pulse this in the food processor umtil it has a paste like consistency. 

3. Heat up a pan or skillet with a tbsp of olive oil until it's very hot. Dry the salmon fillets throughly and place it skin side down in the pan. Let it sear, undisturbed for about 3 minutes. 

4.  While it's searing, add walnut nixture to the top side of the salmon fillets. Once they've seared, transfer them to an oven and bake for about 8 minutes. 

5.  Serve with some fresh baby spinach and enjoy! Optionally, sprinkle withalittle bit of smoke paprika.

Easy fish bake

Swedih chef in my kitchen

This delicious fish dish cook by my husband. Very yummy 😋 

Ingredients

25 g butter

2 tbsp flour

2 cups milk

3/4 cups tasty cheese, grated

100 g spinach 

4 snappers fish fillet 

1/4 fresh parsley, roughly chopped 

2 tsp dijon mustard

1 pinch cayenne pepper 

25 g dried bread crumbs 

25 g parmesan cheese 

 

Method

  1. Heat oven to 200C. 
  2. Melt butter in a small saucepan, add flour, stir and cook over a gentle heat for 1 minute. Pour in the milk, whisking as you go. Continue to whisk, bring to the boil and allow to thicken. Add cheese and stir until melted, then season to taste with salt and pepper.
  3. Butter a large ovenproof dish and scatter over the spinach. Arrange fish fillets on top.
  4. Mix half the parsley with cheese sauce, mustard and cayenne pepper, then pour over the fish. Mix together remaining parsley with breadcrumbs and parmesan, season well and scatter on top.
  5. Bake for 25 minutes until bake is bubbling and crumbs are golden.

Easy One pan salmon and asparagus

I got real lucky in the husband department for a lot of reasons, but one of them is that homeboy knows his way around a kitchen. He is really good at improvising recipes and I really love it when he cooks. So here from him to me to you:

INGREDIENTS:

• For the Salmon and Asparagus:

2 lbs salmon filet, cut into six 6 oz portions

2 lbs (2 bunches) asparagus, fibrous ends removed

Salt and black pepper

1 Tbsp olive oil

1 small lemon, sliced into rings for garnish

• For the Lemon-Garlic-Herb Butter:

  • 1/2 cup (or 8 Tbsp) unsalted butter, softened (*see notes)
  • 2 Tbsp fresh lemon juice (from 1 small lemon)
  • 2 garlic cloves, pressed or minced
  • 2 Tbsp fresh parsley, finely chopped
  • 1 tsp salt (we used sea salt)
  • 1/4 tsp black pepper

METHOD: 

1. Preheat oven to 180C with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn't go over edges of pan (this prevents the paper from charring under broiler. 

2. Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper

3.  In a medium bowl, use a fork to mash together all ingredients for flavored butter. It takes a couple of minutes to come together but keep mashing and it will happen. You can also use a food processor for the job if you prefer. 

3. Spoon 3/4 of your flavored butter over the salmon and spread evenly (no need for perfection). Dab remaining butter mix over the asparagus. Top each salmon filet with a slice of lemon and bake uncovered for 10-12 minutes (a thinner fillet will take 10 minutes and larger fillet takes 12 minutes). Set the oven to BROIL and bake another 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.

*NOTES: how to speed soften butter: 

Place wrapped stick of butter in airtight ziploc bag and submerge bag in warm water, placing a wight over the top so it doesn't float. Let sit 10-15 minutes until softened.

Tuna Puffs

This recipe for tuna puffs combines tuna with lovely fresh flavours that works well for dinner with a salad or as finger food at a party. 

INGREDIENTS:

425g tuna in brine, drained & flake.

1 small onion, grated

1 cup fresh white breadcrumbs

125 ml milk

1 tblspn lemon juice

1 tblspn chopped fresh parsley

freshly ground pepper

3 white eggs

METHOD: 

1. Grease 12 muffin tins.

2. Combine tuna, onion, breadcrumbs, milk, lemon juice, parseley & pepper in a large bowl.

3. In a medium bowl, beat white eggs until stiff with electric mixer.

4. Stir a tablespoon of beaten egg into tuna mixture to soften, fold in reamining egg.

5. Devide mixture between muffin tins. Bake at 180 degress Celcius. for about 30 minutes.

Tips: Tuna mixture should almost fill muffin tins before baking

Fish and Slaw Tacos

It's so easy...

INGREDIENTS: 

6 bake fish crump (425g pkt birds eye oven bake fish original crump)

1/3 cup whole egg mayonnaise 

1 tbs lime juice

pepper to taste

200gr beetroot slaw

1/3 cup coarsely chopped coriander

6 large taco shells

grated tasty cheddar

1 avocado, stoned,  peeled, and coarsely chopped

1/2 cup spicy tomato relish

coriander leaves

lime wedges to serve

METHOD: 

1. Prehead oven to 200°C. Arrange the fish on a baking tray. Baking following the packet directions. 

2. Meanwhile, combine the mayonnaise and lemon juice in a bowl, season with pepper. Add the beetroot slaw and chopped coriander.  Toss to combine. 

3. The the taco shells following packet directions. Place on a serving platter.

4. Cut the fish fillet in half leggtways. Fill taco shells with coleslaw, cheddar, avocado and fish. Top with a dollop of tomato relish and mayonnaise and sprinkle sith coriander leave.  Serve eith lime wedges.