Tag

salmon

Browsing
Appetizers

Salmon Carpaccio with Fennel & Pear

By
SALMON CARPACCIO WITH FENNEL & PEAR

Salmon Carpaccio with Fennel & Pear is a two-times marinated Salmon served with a pear & fennel side, a sweet compote and a crunchy fennel and pear topping. This Salmon Carpaccio with Fennel & Pear recipe is my take on a dish I had at a fantastic tapas bar called “La Pepita.” I love this combination of fennel and pear; it brings a certain “je ne sais quoi” to the dish. This recipe is simple but contains many steps. I assure you it’s worth the effort. Also, choose a good “sashimi” grade Salmon since we won’t cook it. Double Marinated Salmon The first marinade is a “dry” one, Gravlax-style, mainly made of salt, sugar and a touch of dill. However, Gravlax usually marinates longer; we want the flesh to stay “soft” and not over-cured for this recipe. This marinade will change the texture of the fish slightly for a firmer…

View Post
Fish & Sea Food

Salmon & grilled Asparagus with Romesco Sauce

By
Salmon on asparagus and romesco

A Salmon & grilled Asparagus with Romesco Sauce on a bed of quinoa topped with a nutty Romesco Sauce is a great way to bring a healthy Mediterranean sun to your plate. Salmon & grilled Asparagus with Romesco Sauce is the perfect set of Spanish flavours. This gorgeous orange sauce is a rich, nutty and ultra-healthy one. Suitable for the BBQ this recipe is inspired by charred veggies with Romesco, which is popular in Catalunya. The Romesco sauce can be found in jars in European markets if not, here is my recipe! Catalan Romesco Sauce The idea here was to showcase the Romesco sauce and grilled asparagus altogether. It could have been a piece of grilled chicken fillet, omelette on top or nothing at all and it would have been as delicious. Romesco is a typical Catalan sauce consisting of roasted tomatoes, pepper pulp, paprika and roasted nuts (almonds and hazelnuts)…

View Post
Fish & Sea Food

Orange Salmon with Pistachio Crust

By
Salmon with Pistachio Crust

Blood Orange Salmon with Pistachio Crust is an extra fun and colourful dish. A tangy yet crunchy dose of sun and omega-3.  Pistachios are my favourite nuts, simply divine! Plus, they give any dish a nice crunch and colour. As for the side kick to the pistachio; a juicy orange which brings a touch of sun to the dish. I’ve used a blood orange, a special Spanish variety from Valencia which is incredible but any type of orange would do. Salmon with Pistachio Crust is a dinner made in under 30 minutes and contains just 5 ingredients, making it a star dish for any house chef. The Technique The salmon for this particular recipe is cooked solely in the oven with a short broil at the end of cooking to brown up the top and caramelize the sugars from the orange. The orange will lose most of its juice through the salmon…

View Post
Fish & Sea Food

Maple-Mustard Salmon Fillet on a Red Quinoa, dill, cucumber Salad

By
maple mustard salmon quinoa

Maple-mustard glazed salmon on a red quinoa, dill, cucumber salad and a topping of crunchy skin, what else a Salmon lover could ask for? I’ve used the new technique my mom found which consist of marinating in a dry (salt+sugar) marinade the salmon and cook it at really low temperature, this way you get a salmon cooked to perfection, not dried up by the intense heat. It needs slightly more patience to do then the usual fish you do at 180°C (350F). For the coccion, you’ll have to marinade a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. I know, it can be a pain in the … the process is quite long, but believe me, the result is unbelievable. The slow coccion will help cook the fillets to perfection and keep them moist. The dry marinade will help with…

View Post
Fish & Sea Food

Salmon on quinoa and bean salad

By
Salmon on quinoa and bean salad

Salmon on quinoa and white bean salad is a great summer dish. The beauty about salmon; it doesn’t contains Mercury like in tuna, swordfish,etc. Mercury as we know is hazardous for our health. Wild salmons on the other end, they eat mainly krill or underwater vegetation, which contains no mercury.  That is when they are coming from the wild, but most of salmon you’ll find in markets comes from fish farms and eat soy and corn. Salmon is also fully packed with vitamins, omega-3 and so much more, to keep our brains and nerves on a good path. Salmon is considered a “fatty” fish, do not worry… the “good” kind of fat; meaning, it’s way easier to cook, it will keep moist more easily than a lean fish, which make the fish suitable for high heat cooking methods like BBQ, grill, searing in a pan, oven, etc. The salad is a delicious lukewarm red quinoa, white…

View Post
Appetizers

Gravlax on a Spinach Salad

By
Gravlax salad sweet mustard dressing

Gravlax on a spinach salad is such a good mix! The crunchy texture of the spinach goes perfectly with the tender salmon and the sweet mustard dressing. If you do a Gravlax and you have leftovers and would like to eat it a different way maybe, try this salad. This salmon is made with a simple dry marinade of equal parts salt and sugar with an extra dill, nothing more… There are many recipes out there, some add gin, lemon zest etc… you decide of the extras you’d like. The dish was made by fishermen from the Middle age, in the northern part of Europe. They used to salt the salmon, they freshly caught, and then ditch them in the sand, by the sea, to ferment. Nowadays, we simply brine the salmon. Just need to plan it ahead, because it takes a minimum of 24 hours to marinate. I usually do it…

View Post
FR
EN FR