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Archive for the ‘Fish’ Category

I tagged this recipe to make and I am so glad I did the maple dijon dressing is awesome and we really enjoyed the whole dish. I love salmon and asparagus so for us this was a great combination. I am the first person to review this recipe but I did not change a thing to what is listed below apart from throwing in some avocado as well. To view the original please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Maple-Dijon Dressing

1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil

Salad

1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper

Method

1. Heat gas or charcoal grill.

2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

All photos taken by me unless otherwise stated.

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This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish

Marinade

3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped

Method

1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.

2. Add the tuna steaks to the marinade and turn to coat.

3. Cover and marinate in the refrigerator for 8 hours.

4. Reserve the marinade.

5. Cook the steaks under the broiler, 3″ from the heat, brushing with the marinade, for 3-4 minutes on each side.

Serve immediately, garnished with scallions.

All photos taken by me unless otherwise stated.

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I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs

Herb Sauce

100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste

Method

1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.

2. Remove skin from salmon and break up into chunks into a large mixing bowl.

3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.

4. Mix all sauce ingredients and again place in the fridge until ready to use.

5. Heat some oil in a large fry pan, cook patties either side until nicely browned.

To Serve: Either serve over salad as I did or serve in burger buns.

All photos taken by me unless otherwise stated.

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I really will get round to posting some more of my own recipes soon, it has been so hectic here lately with the Easter and the holidays and I have just not come up for air to go through my growing number of photos for my dishes. I made this one a few weeks ago and it was really delicious I served it over salad with an avocado and I really enjoyed it. It was not one of my group members recipes but just a tag of someone’s who was playing the game. This was his original recipe and I thought it was quite inventive and worked really well together, I hope you enjoy it as much as we did. I did make this with a salmon fillet rather than a salmon steak but that is just my personal preference. I also added a pinch of sugar to the sauce as I find that always takes the edge off of the tomatoes and herbs. To view more photos of this recipe or to read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Salmon steaks (I used fillets)
1 Tablespoon extra virgin olive oil
2 Garlic cloves
1 Cup fresh strawberries
1/4 Cup crushed tomatoes
4 Teaspoons malt vinegar
4 Teaspoons reduced-sodium soy sauce
1/4 Teaspoon oregano
1/2 Teaspoon basil
1 Teaspoon chili flakes
Pinch sugar
1/4 Teaspoon ground black pepper
4 Sprigs parsley, chopped

Method

1. Crush strawberries in a mortar & pestle. Don’t go overboard because the sauce looks nicer with a thick texture.

2. Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time).

3. Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.

4. Place garlic and olive oil in a saucepan and place over medium heat.

5. Lightly saute garlic for five minutes, add the sauce mix to saucepan.

6. Cook for 10 minutes, stirring occasionally. Don’t let the sauce boil hard, just simmer.

Once the fish is cooked plate up and pour over the sauce. I served ours over a salad with avocado garnished with extra strawberries.

All photos taken by me unless otherwise stated.

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This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and fresh vegetables for a really lovely meal. If you would like read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Salmon fillets

Marinade for salmon

1 Tablespoon fresh ginger, chopped
2 Tablespoons roasted garlic, pureed
1 Teaspoon cracked black pepper
2 Teaspoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon cilantro, chopped

Honey Hoisin BBBQ glaze

1/2 Cup honey
1/2 Cup hoisin sauce
2 Green onions, finely chopped
2 Tablespoons rice vinegar
1 Teaspoon sesame oil
Salt

Method

1. Rub the marinade all over salmon and marinate for 2 hours.

2. Preheat grill to medium high.

3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.

4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.

5. Continue to cook for another 4 to 5 minutes for medium doneness.

6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.

You may cook this in the oven if you so desire.

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This is a very easy recipe to make and is definitely company worthy and makes for an elegant dish. We love salmon on our house and I am always looking for new ways to prepare it. I used Chivas Regal whiskey as this is what was in the cupboard but I have also made this with Crown Royal which I love, but I am sure this would also work well with any other whiskey. I served ours over wild rice with mushrooms and broccoli. I also topped it with some green beans and prawns to make for a pretty presentation.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Salmon fillets
Salt and Pepper to season
1 tablespoon olive oil
1 Tablespoon butter
3 Cloves garlic, crushed
1/2 onion, finely chopped
1 Teaspoon creamy fremch mustard
1 Teaspoon brown sugar
2 Tablespoons raspberry vinegar
1/2 Cup whiskey
1 Teaspoon vegetable stock granules
1/2 Cup orange juice
1/2 Cup heavy cream
1-2 Teaspoons cornflour (depending on how thick you want your sauce.)

Method

1. Season salmon fillets with salt and pepper.

2. In a pan, heat oil, add fillets skin side down, cook both sides until browned and cooked through. Approx 3-6 Min’s a side depending on thickness. Mine were quite thick I cooked mine 5 a side.

While fillets are cooking make sauce.

Sauce

1. Melt butter in another pan, add garlic and onion, cook until onion softens, add mustard and brown sugar. Cook for a few seconds.

2. Add vinegar and whiskey, cook for a couple of minutes, add stock granules and orange juice, stir to combine.

3. Add cream, mix a little water with the cornflour and add to sauce, stir until heated through and sauce thickens.

To serve: Place salmon on plate and drizzle sauce over sprinkle with parsley if desired.

All photos taken by me unless otherwise stated.

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This is a different way to prepare tuna than I usually do, I found this recipe and it sounded really good so I thought I would try it. I really enjoyed it as something different and it all came together really well. I served ours over asparagus, mushrooms and sun-dried tomatoes. I made a few changes to the original recipe which I have listed below but if you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup Italian salad dressing
2 Tablespoons lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon red pepper
1/2 Teaspoon tarragon leaf
2lbs Tuna steaks (1 inch thick)
1/4 Cup butter
1/2 Cup chopped onion
1 Cup chopped green onion
1/2 Cup chopped bell pepper
1 Tablespoon lemon juice (extra)
1 Teaspoon vegetable stock powder
1 Cup cream cheese
1 Cup half-and-half cream
1 Cup chopped cooked shrimp (I kept mine whole)
11/2 Tablespoons tarragon, chopped finely (extra)
2 Tablespoons chopped parsley

Method

1. Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight.

2. Remove tuna steaks from marinade sauce and cook in a lightly oiled, heated pan until cooked as desired. I like mine quite pink so I cook mine 3-4 Min’s per side depending on the thickness

3. In a saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until vegetables soften.

4. Add lemon juice, stock, cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp, tarragon, and parsley to sauce.

5. Blend thoroughly and cook sauce over low heat until while you cook the tuna steaks.

To Serve: Place tuna on a plate and pour shrimp sauce over steaks.

All photos taken by me unless otherwise stated.

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