Tag Archives: Fish

Passion Fruit and Blood Orange Ponzu Salmon Poke Bowl

Seriously delicious POKE Bowls!

You can indulge in these hearty bowls of healthy goodness without any feeling of guilt. They’re simpleto make and very delicious.

Fun fact: Poke (pronounced POKE-AY, not POKE-EE), began with fishermen seasoning the cut-offs from their catch to serve as a snack. Traditional Poke seasonings have been influenced by Japanese and other Asian cuisines. These include soy sauce, green onions, and sesame oil. Others include furikake which is a mix of dried fish, sesame seeds, and dried seaweed, chili pepper, limu (seaweed), sea salt, inamona (roasted crushed candlenut), fish eggs, wasabi, and onions. Other variations of poke may include raw tuna and various kinds of shellfish.

This here is my version and of course, with my personal twist. I have added some tropical sweetness to give the Salmon extra Aloha flavour.

serves 4
INGREDIENTS:

• 1 lb. sashimi grade salmon cubed into 3/4 inch pieces
• 3 cups steamed white jasmine rice
• 1 cup Spinach
• 1 cup shredded purple cabbage
• 1 cup sliced cucumber, lengthwise
• 1 cup carrot ribbons
• 1 Nori sheet, cut into little strips
• 4 green scallions cut into sticks and sliced lengthwise but not all the way thru, like little brooms.
• small bunch cilantro
• 2 avocados cut in half, skin removed and sliced thin
• 1 blood orange, sliced for decorating
• 1 lemon, quartered for decorating and serving
• 2 tbsp. toasted black sesame seeds for sprinkling on top.

For the dressing:
• 1 tsp toasted sesame oil
• 4 tbsp. blood orange juice
• 1 tbsp. low-sodium soy sauce
• 2 tsp. Ketjap Manis
• 1 passion fruit pulp
• juice of 1 lime
• 1 clove garlic, peeled and grated
• 1 – 2 teaspoons fresh ginger grated

INSTRUCTIONS:

Make the dressing. Place the salmon in a bowl. Cover the salmon with the dressing and cover with plastic wrap. Place in the refrigerator for a few hours, or up to 6.
Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and shake dry.
Cut the cucumber into ribbons and roll up.
Cut the peeled carrots into ribbons too.
Place Rice in a bowl, and basically add all the ingredients one by one, adding the salmon last, drizzle on some of the marinade.

You could also make a “Poke Bar” and let each person make their own bowl.

Enjoy!
Myra

Brown Sugar Cajun Butter Salmon

12 Replies

Winner winner, Salmon dinner.

In under 30 minutes!!!

Let’s have a chat about this baked salmon. I’ve said this before, I know, I know but this is my favorite way to eat Salmon. It is by far the juiciest way to cook a salmon and all the flavor stays right in there, where you want it.
If you’re looking for a no fail, fool-proof recipe that you can’t mess up. Congratulations, you’ve come to the right place.
Impress your hubby, your wife, date, girlfriend, boyfriend or family this week with a big Salmon feast. Let’s do this.
First you make the thick Brown sugar Cajun seasoned butter mix then spread it on top of the salmon fillet. This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out as best as you can.
As this flavoured butter melts in the oven, it’s basting the Salmon and the sugar melts and forms a sticky crust full of spiced flavor, slowly penetrating the entire fillet.
The result is a melt in the mouth, moist and delicious Salmon feast.
I like to serve this with an exotic Pomegranate and Avocado Salsa.

Serves: 6 – 8
Prep Time: 10-15 minutes
Cooking Time: ca. 15 minutes
________________________________________
INGREDIENTS:

SALMON
• 1 ¼ pound salmon, skin removed (preferably wild )
• 3 tablespoons butter, softened to room temperature
• 2 teaspoons brown sugar (or coconut sugar )
• 2 tablespoons of my cajun seasoning without salt
• 1 clove garlic, peeled and grated
• ½ tsp salt

SALSA
• 2 avocados
• 1 pomegranate
• Juice of half a lime or more according to taste
• 3 tbsp. chopped cilantro/coriander
• Salt and pepper
• ¼ chopped red onion

DIRECTIONS:

Pre heat the oven to 220 C / 428 F
Prepare your baking tray by covering it with foil. Place the salmon fillet on top.
Prepare the Cajun flavoured butter by adding the grated garlic, Cajun seasoning, brown sugar and salt to the softened butter and stir to combine completely.
Spread the butter over the salmon as best as you can.
This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out.
Place the salmon in the middle of the oven and bake for 10 minutes.
Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.
I served this with zucchini ribbons, that I tossed in olive oil and a squeeze of lime, salt and pepper. Then I placed the ribbons at the sides of the salmon and baked them together.

Enjoy!

Myra XO

Crispy Fish Fillets with Tequila Mango Salsa

1 Reply

As if Salsa could get any better. We love our salsa, all kinds. But this grown up salsa wins the prize.
Soaking the Mango’s in tequila brings out the best in them ( you know, like it does in most of us :), they remain sweet and firm but with the obvious kick. This Tequila-Spiked Mango Salsa is going to be your new all-time favourite Salsa and besides being super awesome on these crispy fish fillets, it’s amazing as a party snack with tons of Nacho’s.
I can’t really think of a reason not to make it all the time. Just keep in mind that it needs to soak for at least an hour. Don’t soak overnight because the Mangos will lose their firmness.
The combination of the crispy fish fillets with the Tequila Mango Salsa is epic, try it, you won’t be sorry.
Adults only.

Prep time : 20 min.
Cooking time : 10

Ingredients:

• 1 – 1 1/2 lb. / 500-700 gr. (4) tilapia, cod or other firm white fish fillets
• 1 lime, juiced
• 1 tbsp. / 15 ml. Tequila
• 1 tsp. Smoked paprika
• 1 tsp. ground cumin
• ½ tsp. dried garlic (powder)
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup. / 115 g rice flour
• Rapeseed oil or other neutral oil for frying.
• 2 mangos
• 2 tbsp. tequila
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• ½ – 1 red pepper, diced
• Juice from 1/2 lime
• ¼ tsp. Salt and pepper

Instructions:

First peel the mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
Add the green onion, cilantro, red pepper, lime zest and juice and toss gently to combine. Season with salt and pepper
Serve immediately with crispy fish fillet. Or cover and refrigerate for up to 4 hours before serving.
Rinse and pat fish fillets dry. Place on a board and season with paprika, cumin, garlic, salt and pepper. Toss in the flour.
Heat the oil in a frying pan.
Place fish fillets in the pan and cook for about 4 to 5 minutes on each side depending on the thickness of the fish fillets.
Quickly drain on a paper towel before serving just to get rid of any excess oil.
Serve with plenty of the Tequila Mango Salsa.

Enjoy!

Myra XO

Madras Salmon Burger with Devilled Mango Mayo

4 Replies

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