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salmon

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Gravlax (Cured Salmon) is an exquisite and fragrant method for reacquainting yourself with salmon, essentially fish that has been cured. This makes it a superb choice for elevating a salad, pairing it with rye bread, or even savouring on its own as a sophisticated appetizer. Gravlax (Cured Salmon) is a Scandinavian fisherman’s way of making fatty fish since the Middle Ages. They hid the fish in sand on the beach and let it marinate/ferment for a few days. Nowadays, fermentation is omitted, and the fish can be cured from 12 to a few days. The Dry Marinade This dish is a plan-ahead one because it takes about 24 hours to marinate. I usually do it in 48 hours, changing the side of the fish midway. The longer it marinates, the firmer the meat will become and saltier. It’s alright to stop the marinating after 12 hours; you’ll get a softer-tasting…

Quinoa and Bean Salad is a full-filling side dish for any fish or poultry! Its lovely ruby colour comes from balsamic vinegar and beet juice with a nice crunchy red quinoa, red pepper, arugula and aromatics. Quinoa and bean salad is a great summer side dish. It could also be used the next day with some extra crumbled feta on top for lunch or a picnic. This white bean salad is adaptable and great tasting, whether cold or lukewarm. Ensure the arugula and feta lay on top of the salad, if you bring it around, not to deteriorate them. Reinventing the Bean My husband showed me this type of bean salad… See… I have a thing with beans and lentils… the texture bothers me, and this way, when not cooked and soaking in a broth of some kind, I love them! It’s a whole other ingredient when served this way!…

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…

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)…

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…

Glazed Maple & Mustard Salmon on red quinoa, dill, cucumber salad and a topping of crunchy salted skin; what else a Salmon lover could ask for? Maple & Mustard Salmon Fillet uses a cooking technique my mom found, which consists of marinating in a dry (salt+sugar) marinade salmon and cooking it at a 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 than the usual recipes, but well worth the extra time. Dry Marinade Before cooking, you’ll have to marinade for a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. Slow cooking will help keep the fillets to perfection and moisten them. The dry marinade will help with the texture of the fish, and its colour, turning to a slightly darker colour and…

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