Tag

salmon

Browsing

Two times marinated Salmon Carpaccio for a double the flavor dish served with a pear-fennel sides done two ways; a soft and sweet compote and a crunchy marinated fennel and pear topping. This recipe is my take on a dish I had at a fantastic tapas bar called “la pepita”. However the original recipe was made with apples. I just love this combination of fennel and pear/apples, it brings certain “je ne sais quoi” to a dish. I assure you this dish is terribly simple to make although it might look like a lot going on in the instructions, believe me it’s not that difficult at all. For this recipe a good “sashimi” quality Salmon is in order, since we won’t cook the salmon fillet. Double marinated Salmon The first marinade is a “dry” one, a simple, Gravlax style, marinade made of salt, sugar and a touch of dill. However,…

A Salmon & grilled Asparagus with Romesco Sauce on a bed of quinoa topped with a nutty Romesco Sauce is great way to bring a healthy Mediterranean sun to your plate. Salmon & grilled Asparagus with Romesco Sauce is the perfect set of Spanish flavors. This gorgeous orange sauce is a rich, nutty and ultra healthy one.  Suitable for the BBQ this recipe is inspired by charred veggie with Romesco, which is popular in Catalunya. The Romesco sauce can be found in jar in European markets if not, here is my recipe! Catalan Romesco Sauce The idea here was to showcase the Romesco sauce and grilled asparagus all together. 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…

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…

Salmon on a bed of white beans, fennel and orange salad accompanied with a spinach sauce is an attempt to make a crispy skin salmon dish… sadly, the skin wasn’t a success… I’ve burned it. Although the rest of the recipe turn out pretty good, maybe a little excess of sauce… This is the same spinach sauce I’ve used from the prior post; the gnocchis on spinach sauce recipe. This element is optional, of course, the original dish idea was actually without it. Fennel have a quite particular taste to it, a delicate anise flavour. I find raw fennel to be great vegetable to crave on, in summertime, there is a certain refreshing feeling to it, similar to mint. This mediterranean veggie is actually one of the primary ingredient to absinth and is filled with health benefits. When eaten raw, the fennel bulb needs to be cut finely, otherwise its taste can be overwhelming. I’ve used the mandolin…

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…

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…

EN