Category Archives: Fish and Seafood

Madras Salmon Burger with Devilled Mango Mayo

This is not your typical Burger, over-loaded with sauce, pickles, cheese, etc…
This Madras Salmon Burger is a whole different story.
It is so good and healthy. I kept it simple with just a little sauce for the bun and some crispy Iceberg Slaw for crunch.
The trick to this burger is to chop it by hand, not in the food processor. I tried that once and the consistency wasn’t right, too pressed together. Chopping it by hand is easier than it sounds and done rather quickly. And so worth it because the texture is perfect, with a nice bite and a very juicy end result. The burgers will seem less firm than a regular burger but that’s ok, the corn starch act as a binding agent. They will firm up in the pan, have faith they will turn out perfectly.
We have been eating these a lot lately, like once or twice a week for the past few weeks and every time I mean to take a few pictures but I can’t resist and eat the Burger straight away in fear of letting it go to waste or maybe losing it’s slightly pink juicy middle.
But at last here is the recipe.

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Servings: 4

Ingredients:

• 1 lb./ 500 gr. Salmon fillet
• 1 tsp. Madras Curry powder
• 1 tsp. Corn Starch
• 1 tbsp. chopped cilantro
• 2 Spring Onions, chopped
• a Dash of Tabasco
• Season generously with salt
• Pepper
Devilled Mango Mayo
• 1/3 cup Mayonnaise
• 1/3 cup Yoghurt
• 1/4 cup Mango Chutney
• 1 1/2 – 2 tbsp. Sambal Oelek
• Salt and pepper to taste
Ice Berg Slaw
• 1 cup finely shredded Ice Berg Lettuce
• 1 medium grated carrot
• a handful radishes, cut into match sticks
• 2 Spring onions, chopped

Instructions:

1. For the Ice Berg Slaw, mix all the ingredients in a bowl and set aside.
For the Devilled Mango Mayo, mix all the ingredients in a bowl and set aside.
For the Madras Salmon Burger, if using fresh salmon, place in the freezer for 15 minutes to firm it up bit. Then place the salmon on a cutting board and with a very sharp large knife slice it first into slices and then into small squares.
Finally start chopping it until you have very small bits left. Keep it textured though.
Place the salmon in a bowl and add the madras curry powder, corn starch, cilantro, spring onions, salt, pepper and tabasco.
Form into 4 patties.
Heat a frying pan to which you have added a little coconut oil or light olive oil. Fry on each side for two minutes on medium high heat.
Meanwhile split open the burger buns and toast until golden.
To serve, spread sauce on the bun halves, place the salmon burger on the bottom bun and the Ice Berg Slaw on top. Cover with the other half of the bun. Serve straight away.

Enjoy!
Myra XO

Angel Hair Pasta with Garlic butter Shrimp and bacon

13 Replies

This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights and SO crazy delicious, you’re going to be licking your bowls!

Serves: 4

Ingredients;

1 lb. fresh Angel Hair Pasta or any thin pasta
1 lb. shelled and deveined shrimp, fresh or frozen (thawed)
4 oz. chopped bacon
2 tbsp. Olive Oil
2 cloves of garlic, peeled and grated
1/2 tsp. smoked Sweet paprika
1/4 tsp. of Red Crushed Pepper flakes
3 tbsp. fresh basil, torn
black ground Pepper
generous seasoning of Himalayan Salt
a handful of freshly chopped parsley
1 C. dry white wine
1 egg yolk
freshly grated Parmesan cheese

Method;

In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.

Dukkah Parmesan crusted whole Salmon Fillet…

22 Replies

This is such an easy recipe! No fancy equipment, no massive amounts of dirty dishes afterwards, just a baking tray, some foil and you’re good to go. Ah, and there’s the Dukkah of course…

Let me tell you a little something about Dukkah. Don’t you love that word?

Dukkah is a middle eastern condiment. The word Dukkah (pronounced DOO-kah) actually means “to pound”. Herbs and nuts are pound together to form a crumbly substance that is neither a paste nor a powder. It’s mostly eaten as an appetizer. Flatbread is torn into pieces, dipped in olive oil and then dipped in Dukkah. I don’t pound my Dukkah but pulse it in the food processor until rough crumbs.

There are many variations of Dukkah and the composition varies from family to family in the middle east though there are common ingredients, such as sesame , coriander, cumin, salt and pepper. But you can add anything you like really like Nigella or za’atar. And instead of hazelnuts you can use any nut or seed, maybe pine nuts or pistachios. It depends what you’re paring it with so go with the flow. You are going to have some left over Dukkah, just store in an airtight container. It will keep for weeks. Why not try it as an appetizer with olive oil and bread?

Serves 4 – 6

Dukkah Ingredients;

1 cups Hazelnuts
1 cup Sesame Seed
2 tablespoons ground Coriander
2 tablespoons ground Cumin
1 tsp. Garlic Powder
2 tsp. Onion Powder
1 tsp. Himalayan Salt
2 tsp. Black Pepper, Ground

Method;

Toast the hazelnut over medium heat for about five minutes keeping a close watch on them because they burn very quickly. Keep tossing them around. Add the sesame seeds and toast for an other two minutes until you hear a popping sound. Turn off the heat and add the remaining ingredients. Keep tossing a few times more to mix well. Let cool completely. Put the mixture in a food processor and pulse until medium crumbs. Store in a mason jar.

Ingredients Salmon Fillet and baby potatoes;

2 lbs Salmon fillet, skin removed
3 tbsp. Dukkah
1/2 C. freshly grated Parmesan cheese
1 tbsp. Light Olive Oil

Baby potatoes;

1 lb. peeled and pre cooked baby potatoes
1 tbsp. Light Olive Oil
1 tsp. smoked paprika,
1 garlic clove peeled and crushed
salt and pepper

Cucumber – Pomegranate Salad;

1 Cucumber, organic preferably
1 tbsp. Light Olive Oil
2 tsp. Apple Cider Vinegar
Salt and pepper to taste
1/3 C. Pomegranate seeds, fresh or frozen
1 – tbsp. Fresh Dill sprigs

Method;

Preheat the oven to 430° F

Get out a baking tray and line with parchment paper. Now get a piece of aluminum foil large enough for the whole fillet to sit on. Lay it out on the tray diagonally and cover with an other piece of parchment paper. Spray with some cooking oil and place the fillet on top with the dark side down (where the skin was).

Brush the Salmon fillet with the olive oil.

In a small bowl mix the Dukkah with the Parmesan cheese. Cover the entire surface of the fillet with the mixture and press it on with your fingers.

To prepare the baby potatoes, toss all the ingredients in a bowl and spread out along the sides of the salmon fillet.

Place in the middle of the oven and bake for 20 minutes. Serve immediately with the cucumber salad.

To make the salad, peel the cucumber leaving on some of the green for color. Slice thin with a mandolin. Place in a bowl and toss with the remaining ingredients.

Not quite what you were looking for? How about Home smoked Salmon

Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.

4 Replies

Serves 4

Prep time: 15 – 20 min.

Can you believe the end of Summer is almost here? For me, or us I should say since we discussed this the other day here in our home, summer has really flown by so quickly. It seem like just yesterday we were baking Summer Cupcakes to celebrate the end of exams and the beginning of a long warm summer of lazying about.

The kids are back in school and we are all just getting into the rythm again of school life.

The weather however is still warm for this time of year, so I figured we should still enjoy some light dinners while we can.

This dish definitely has a summer vibe about it. It’s really quick to make so there’s no unnecessary over time in the kitchen when you could be sitting out in the garden with a glass of wine or a cold beer instead.

I have used tortillas with Nopalitos for this recipes, which adds an extra bonus. If you can find them I really recommend them. The Serrano ham could be substituted for Parma ham if you prefer or happen to have it in the fridge, the crispy saltyness of the ham goes really well with the fish and adds a nice crunch.

WARNING!!! Once you taste the Avocado crema you might finish it all before dinner!

Ingredients Fish Taco’s;

8 Soft Tacos shells, I used ones with nopalitos in them

1 lb. firm white fish, cut into chunks (snapper, tilapia, halibut, catfish, sea bass)

2 tbsp olive oil

1 tbsp. Taco Seasoning

1/4 tsp. Fennel seeds

1/4 tsp anise seeds

Salt and pepper

2 ears of corn, cleaned

4 slices Serrano ham

1 – 2 C. Shredded lettuce

1/4 C. sliced spring onions and coriander for garnish

Ingredients Avocado Crema;

1 Avocado, skin and stone removed

2 oz, cream cheese

1/2 C. greek yoghurt

1/4 C.mayonaisse

a squeeze of lime juice

salt and pepper

a small handful Coriander

Let’s make the Avocado Crema first;

Put all the ingredients for the crema in a blender. Blend until creamy and season to taste. Put in a small serving bowl and cover with cling film and store in the refrigerator until ready to use.

Let’s prepare the Corn;

Put a griddle pan on the stove and heat to medium high. Spray the corn with some cooking oil and place on to the griddle pan. Cook for about ten minutes turning often. Lower the heat a bit if it chars too fast. When cooked, remove from heat and place on a cutting board. Let cool a bit. When you can handle the corn, hold it upright and cut down with a sharp knife to remove the kernels. Reserve until ready to add to the fish.

In a pestle and morter place the Taco Seasoning , Fennel seeds, anise seeds and salt and pepper. Bash until fine.

Season the fish chunks with the seasoning.

Heat a large frying pan on high heat, add 1 tbsp. olive oil, add the Jamon Serrano ham slices and fry for a few minutes until very crispy. Remove from pan and drain on kitchen paper until ready to use.

Add the remaining olive oil to the pan and fry the fish chunks for about 4 to 5 minutes.

Meanwhile heat your tortillas according to package instructions.

To serve put a bit of shredded lettuce on the tortilla topped with crsipy fish chunks, corn, and avocado cream, sprinkle over some chopped coriander and serve straight away.

Serve with some grilled tomato slices

Not quite what you’re looking for? How about this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli