Tag Archives: salmon

Tribute to Salmon (from our favourite fishmonger)

We have a really good fishmonger in the neighborhood where we get our fresh fishes from. Uncles even knows us personally and our usual orders of salmon, cod fish and threadfin fish.

We particularly like his salmon fishes. Thick slabs of fatty salmom at about $5-6 each. Perfect when roasted and lightly dressed in olive oil. Makes you wonder why we pay so much dining out.

Salmon, asparagus, potatoes, cherry tomatoes, and shallots, all roasted.

Salmon, asparagus, potatoes, cherry tomatoes, and shallots, all roasted.

Recipe

A beautiful fillet of salmon, one that you will not mind eating it raw, preferably connected to the belly region

salt, pepper, olive oil

For fish so good, we really do not need to do much. Preheat the oven 220 degree Celsius. Season the salmon lightly. Roast in oven for 10-12 minutes. Remove from oven, let it rest for a short while. Plate carefully and beautifully.

The veggies? They are the supporting cast. the asparagus is worth mentioning, but that is another story. Today, salmon is the star.

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Happy Birthday Z!

Since we are on the birthday theme (see previous post, I wrote these posts together), I might as well blog this up too. And yes, this happened quite awhile ago too.

The birthday boy being the cook of the house had to cook up his own birthday party food. Something I think he had rather enjoyed. The rest of us of course 有口福!

I particularly liked the paprika chicken. Paprika bough by zzz during his recent trip to Barcelona. Ingredients do make a huge difference. Like how the Kimchi we bought back from Seoul livens up all the dishes we made. Zzz also has this small stash of saffron hidden. Yum yum. Ok I digressed.

Happy birthday my dearest!

grilled spring onions, tomatoes, peppers and egg salad

grilled spring onions, tomatoes, peppers and egg salad

Paprika Chicken

Paprika Chicken (the tandoori way)

Roasted Salmon

Roasted Salmon

Saffron Rice

Saffron Rice

 

Recipe for Paprika Chicken (the tandoori way)

I like tandoori chicken, I have a lovely tin of paprika from Spain, thus…

4 chicken drumsticks and 4 chicken thighs

2 tablespoons paprika

1/3 cup yogurt

1 knob ginger (abt 2 inches), grated or very finely chopped

1/2 head garlic, broken into cloves and crushed

juice from 1/2 a lemon

salt, pepper and olive oil

mint leaves to garnish

Mix all ingredients together, rubbing the marinate well into the meat. Transfer to a large ziplog bag and marinate in the fridge at least half a day. Remove from fridge at least an hour before cooking.

Preheat the oven to 200 degree Celcius. Arrange the chicken in a large roasting tray, skin side up, in a single layer. Roast for 45-50 mins. Turn on the top grill/broiler and grill for 5 minutes or until skin turns slightly charred and crispy (keep an eye!!)

Garnish with lots of mint leaves.

 

Nigella Lawson’s Lemony Salmon with Cherry Tomato CousCous + Homemade Tiramisu

Plate of delicious. Lemony Salmon with Cherry Tomato CousCous

Home made tiramisu

Dinner, when you have a hobbyist/aspiring/enthusiastic/experimental/never grow fat chef at home can be a dangerous affair.

Especially when he goes grocery shopping. ALONE. Suddenly our fridge is FULL of things I will never know exist, until they land up on the plate, or sometimes, dissolved in the rest of the ingredients, which of course, would remain forever a mystery to me. Ah well. What you don’t know won’t hurt right.

Anyways.

Was feeling kind of sluggish and didn’t want to go out for dinner last Sunday. So, I suggested koka maggi noodles (instant noodles) topped with some vegetables, mushrooms, sausage and perhaps an egg. What i got (after zzz’s trip to Cold Storage Supermarket) was a salmon cous cous and tiramisu dessert. Not that i am complaining. The cous cous and salmon were fantastic!! I love cous cous. Its so easy to make (yes yes its instant cous cous only, but who makes fresh ones here?!), toss in the cherry tomatoes, parsley and some lemon juice and chopped shallots and we are good to go.

The tiramisu was a tad heavy on the mascarpone cheese (below is already reduced). Try to go easy on it for more balance with the coffee and rum.

Home made Tiramisu

Ingredients:

10-15 ladyfingers

3/4 cups freshly brewed expresso

2+2 tbsps sugar

500gm mascarpone cheese

2 vanilla beans

2+2 tbsps rum (or more)

Cocoa power or chocolate shavings

Arrange the lady fingers in a medium deep bowl.

Sweeten expresso with 2 tbsps sugar or to taste

Add 2 tbsps rum to expresso, pour over lady fingers

Whisk mascarpone and 2 tbsps sugar, add vanilla (scrapped) and 2 tbsps of rum slowly

Loosen to a shiny consistency, add more rum if necessary

Smear over lady fingers, sprinkle with sieved cocoa powder or shaved chocolate.

Keep in fridge until ready to serve (at leats 2 hours)

Nigella Lawson’s Lemony Salmon with Cherry Tomato CousCous

Ingredients

Heaping 1 cup couscous
3 teaspoons kosher salt or 1 1/2 teaspoons table salt
1/2 teaspoon paprika
1 tablespoon grated fresh gingerroot
1 cup freshly boiled water
1/2 small red onion, finely chopped (about 1/4 cup)
1 lemon, halved
1 tablespoon garlic flavored oil, plus 1 teaspoon
1 pint cherry or grape tomatoes
4 salmon fillets
1 cup chopped fresh cilantro leaves
Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1
teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated
ginger. Give everything a bit of a mix before adding the hot boiled water.
Cover the bowl, either with plastic wrap or a plate, and set aside.

Into another bowl, put the finely chopped onion.

In a wide, shallow dish, big enough to take the salmon fillets later, zest
the lemon into the dish.

Squeeze the lemon juice into the bowl with the onions.

Add the remaining salt and the paprika to the bowl with the lemon zest and
stir in 1 tablespoon garlic flavored oil.

Halve the cherry or grape tomatoes and put them into yet another bowl. Stir
in the remaining teaspoon of garlic flavored oil and set aside.

Heat a large frying pan for the salmon fillets. While the pan is getting
hot, add the fillets to the dish with the lemon zest and coat both sides
with the mixture.

Put the fillets in the hot pan and cook for 2 to 3 minutes on each side,
depending on thickness. The fillets should be juicy and have a vivid coral
color in the middle, so do check as you cook.

Meanwhile, uncover and fluff the couscous, which should have absorbed all
the water. Add the tomatoes with lemony onion mixture and stir with a fork.

Add nearly all of the cilantro to the couscous, and stir it through, then
taste for seasoning, adding more salt if needed.

Spoon some couscous onto each plate and arrange a salmon fillet alongside.
Sprinkle with a little more cilantro as you hand out each plate.

Eat. Healthy.

Dinner @862 has recently taken on a Japanese twist. All because zzz borrowed a book from NLB (yes, our national library IS ONE OF THE BEST!!) by Kimiko Barber titled “Japanese Pure and Simple”.

Japanese food/cuisine (if you like) has this simple allure with the quest for perfection, balance of food with beauty, and all that invisible zen around, its really hard to not like it. In any case, Japanese fare has always been enjoyed everywhere. The sushi chains, ramen shops, new modern Japanese cafes (now what’s that?!) –  all the too-commercial restaurants that have sprouted everywhere are sure evidence.

For us, there are only a handful of shops  we will  gladly choose for a Japanese meal – among them are Nansuttei or Ikoi. I didn’t used to be or meant to be picky, that only happened when we got repeatedly disappointed by the franchise shops which decided cost efficiency is more important than quality.

Anyways.  Here are 2 recipes which zzz tried over the past weeks. They look pretty easy, obviously, i only ate, so i wouldn’t know more. There were more, but i just got too hungry to snap snap – bad bad me.

Number one dashi stock

1 postcard-sized piece of konbu (kelp seaweed)

1 ltr of water

20 dried bonito flakes (roughly a handful)

Soak the konbu in the measured water in a saucepan for at least 30 mins (ideally 1 hr) before placing it over a moderate heat. If you have not had enough time to siak the konbu, lower the heat to low/moderate to allow more time for the konbu to infuse the water/

Take out the konbu when it begins to float and a few small bubbles start to appear. Pour in a ladle of cold water followed by the bonito flakes. Turn up the heat slightly and cook until the liquid returns to boil, but do not let it come to a full boil; turn off the heat. Let the bonito flakes settle to the bottom and strain the dashi through a fine sieve lined with a piece of kitchen paper.

Grilled asparagus in dashi

20 asparagus spears

2 tbsps vegetable oil

100 ml dashi stock

50ml soy sauce

25ml mirin

An asparagus spear has a natural breaking point when you bend it, so break the spears with you hands and discard the hard lower parts. brush each spear with vegetable oil and frill for 10 mins., turning them over to cook evenly. meanwhile, mix the dashi stock, soy sauce and mirin in a flat-based dish. Transfer the cooked asparagus spears to the dish while they are hot to let them absorb the flavors fof the dashi mixture and serve.

Hokkaido salmon and potato miso soup

150 gm salmon fillet

salt

150g potatoes, peeled

100g carrots, cut into bite-sized chunks

150g cabbage, roughly cut

150g leeks, chopped diagionally

1 tsp grated garlic

1.2 ltrs dashi stock

2-3 heaped tbsps medium colored miso paste

2 spring onions, chopped diagionally

Cut the salmon fillet into bite-sized chunks, sprinkle with salt and set aside

Chop the potatoes into bite-sized chunks and soak in water while you prepare the other vegetables. Drain the potatoes. Put the salmon and all vegetables in a saucepan with the dashi stock and bring to boil over a moderate heat. Reduce the heat to low and simmer for about 20mins, spooning off any scum that floats to the surface

Put the miso paste in a small bowl and add a ladle of soup to dilute. Add the miso mixture to the soup and stir to blend, Adjust the seasoning with salt if necessary. Let the soup return to the boil and add the chopped spring onions. Turn off the heat and serve in warmed soup dishes.

If the rice above looks like a little brown. It is. That’s because we used brown rice. OK, so its not Japanese, but we figured its the taste and essence that counts!!