Brown Sugar Cajun Butter Salmon

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
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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

Citrus Honey Soy Salmon

Sticky Citrus Honey Soy Baked Salmon

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

Baked salmon in foil that’s been brushed with a sticky, citrus, honey and soy sauce that will make you cry with joy!. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is flaky and tender when baked this way and stays really juicy. You’re going to love it!
But wait, I still haven’t told you the best part — In addition to being just a quick 30 minutes cooking for this Gourmet dinner, there’s barely any cleaning up afterwards, just toss the foil in the garbage, TADAAAA! …… WIN WIN!
Let’s talk about the sauce that’s going to make this baked salmon in foil recipe your favorite way to eat fish. It’s simplicity itself. Add all the ingredients to a sauce pan and simmer until it becomes sticky and reduced, about 5 minutes. I think it would be great on anything actually, it”s just so delicious.
This is a recipe that you need to keep in your back pocket not only for weeknight dinners but also to impress your dinner guests with. ( Pssssst.….no one needs to know how easy it was).
I like to use a double layer for the baking, first tin foil and then parchment paper , no need to butter that first. Place the salmon on top and Into the oven it goes, and the most magnificent smells will torture you for the next 14 minutes of your life.

Citrus Honey Soy Salmon

Serves: 4 – 6
Prep Time: 10 minutes
Cooking Time: ca. 15 minutes
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INGREDIENTS:
• 1 ¼ pound salmon (preferably wild )
• juice of half a lime (1 lime cut in half)
• 1 tablespoon lemon juice (1 lemon cut in half)
• 3 tablespoon orange juice (1 orange cut in half)
• 2 tablespoons Soy sauce
• 2 tablespoons dark Agave syrup (or coconut sugar )
• 1 tablespoon honey
• 1/4 – 1/2 teaspoon red pepper flakes
• 2 cloves garlic, peeled and grated
• 1 teaspoon grated fresh ginger
• 2 tablespoons butter
• Freshly ground black Pepper

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

DIRECTIONS:
Position a rack in the center of the oven and preheat the oven to 200ºC / 400ºF
Cut the citrus fruits in half, take the juice needed from one half and use the other halves to cut into slices to place on top of the salmon.
In a saucepan over medium heat combine the juice, Soy sauce, dark Agave syrup, the honey, red pepper flakes, garlic and ginger.
Allow to reduce to 4 tablespoon, about 5 minutes. Add the butter, remove pan from heat and swirl so the butter starts to melt.
Let cool.

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

Place the salmon filet in a piece of parchment paper and on top of foil. Using a brush or spoon, brush the salmon with the sauce. Season with freshly ground black pepper. Top with slices of citrus fruits. Bake the salmon 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.

Salmon and Zucchini Phyllo Quiche

 

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I have always wanted to make a Quiche with Phyllo dough, it’s been in the back of my mind for ages, but I always wondered if it could stand up to the filling or even become crispy enough on the bottom.
Well, please to report, …a big fat, yes!

The phyllo is really wonderful. It gets so crispy along the edges and so pretty too. I may have gone a little overboard with the top but I was having so much fun playing with the dough. You can leave the top completely plain if you prefer to show more filling. That’s up to you.

I must add that it’surprisingly easy, very forgiving dough. I had a bit of a hard time separating the sheets, but half torn pieces worked perfectly, it really makes no difference in the end result.

Obviously for me the game changer was the fact that Phyllo is virtually fat free. So there is no going back to any other kind of dough for me. 

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Serves: 8


INGREDIENTS:

1 medium zucchini, cut into 1 cm/0.5 inch slices and then quartered

1 leek, washed and sliced

1/4 cup drained corn 

1 tbsp. olive oil for cooking

200 gr. / 7 oz. smoked salmon, cut into pieces

4 large eggs

1 cup light cream or whole milk

1/4 tsp. sumach 

1/4 tsp. dried dill

1/2 tsp. salt

1/4 tsp. ground black pepper

10 sheets 9×14 phyllo dough (225 gr)

3 tbsp. olive oil or melted butter for brushing phyllo

4 ounces shredded Gruyere cheese, or your favorite semi strong cheese

3 tablespoons sliced green onion

 

 

salmon phyllo quiche3INSTRUCTIONS:

Preheat your oven to 175 C / 350 degrees.

Heat a frying pan with half a  tablespoon of olive oil and cook the leek and onion on medium heat until soft. Set aside.

Add the remaining half tablespoon of olive oil to the pan and cook the zucchini on medium high heat just until golden on all sides and fork tender.

Remove from heat and add to the a large bowl to cool. A lot of liquid will release from the zucchini, you need to discard this before using.

In a medium bowl, whisk the eggs. Add the cream or milk,  salt, pepper, sumach and dill and whisk to combine. Set aside.

Brush a 20 cm/8 inch round baking dish (I used a cake tin) with a bit of olive oil. Layer the sheets of phyllo in the dish, see pictures. Brushing the layers with olive oil or butter as you go. Torn sheets are fine.

Place the drained veggies, corn and salmon over the phyllo layer, then add the shredded cheese and green onion. Pour the egg mixture over the top.

Bake the quiche for 60 minutes or until set when you wiggle the pan.

Serve warm or chilled with a salad.

Enjoy!

Myra XO

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salmon phyllo quiche4

Madras Salmon Burger with Devilled Mango Mayo

This is not your typical Burger, loaded with sauce, pickles, cheese, bacon , lettuce and all sorts of extra’s ….a.k.a. a bit too much.
No, this Madras Salmon Burger is a whole different story.
It is so good like you wouldn’t believe until you try it of course, which I hope you do because you will forever be grateful. I kept it simple to honour the flavour of the Salmon the best way possible. Just a little sauce for the bun and some crispy Iceberg Slaw for cool and 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, to 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

madras salmon burger

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

Dukkah Parmesan crusted whole Salmon Fillet…

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 removed20161024_122440

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

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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.

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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.

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

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Home smoked Salmon

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Serves 4

Smoking Salmon at home has got be one of most satisfying cooking experiences I can think of. It’s very rewarding, quite effortless and very impressive.

Because of the high fat content of the fish,  it holds up really well against the smoking, it doesn’t dry out at all. The skin becomes it bit leather like and the inside  pink and very  juicy.

The fun part is, that is actually really easy.  IMG_8648

Ingredients;

  • 4 portions of Salmon, or one large piece for four portions
  • 1 C.  Coconut blossom sugar or regular sugar, use half white and half brown
  • 1/3 cups kosher salt
  • 3 torn up Bay leafs
  • 2 tablespoons crushed black pepper

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Method;

Mix the Sugar, Salt, Bay leafs and Pepper

Get out a ceramic or glass baking dish and put in half the seasoning, lay your Salmon on top and cover with the remaining seasoning. Cover tightly with cling film and refrigerate from 4-8 hours. 8 is best.

After this time, remove fish from the dish and rinse thoroughly with cold water. Pat dry with kitchen paper and let dry in the fridge uncovered for about three hours. This will form a skin. Essential for a good result.

Meanwhile prepare your smoker according to the manufacturers instructions.

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Put about three tablespoons of wood shavings on the bottom tray of your smoker. I like to add some flavoured chips like Hickory or Maple. Put the second rack on top. Now place each piece of Salmon on a lightly oiled piece of aluminium foil, and put them on the top rack of your smoker. Salmon will stick to the rack, so the foil is a must. Put the lid on. Set the flames to medium for the first five minutes to get it going then turn to low and cook for about 20 to 30 minutes. Check after 20 minutes by gently pulling a bit of Salmon away with a fork.

When its’ done remove from smoker and serve. Left overs are incredible but unlikely.

Enjoy

Myra Xo

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