Salmon Nicoise

Recipe adapted from Masterchef- February 2012 issue, page 70

Serves 4

Ingredients

600g baby potatoes
200g green beans
4 eggs
extra virgin olive oil, to drizzle
4 x 150g skinless, boneless salmon pieces
1 teaspoon fennel seeds
250g cherry tomatoes
1 butter lettuce
70g kalamata olives

White wine vinaigrette

1 eschalot
½ lemon
1 clove garlic
¼ bunch basil
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
½ cup extra virgin olive oil
4 anchovy fillets

Method

1. Scrub potatoes. Place in a saucepan of salted water and bring to the boil. Cook for 15 minutes or until tender. Drain.
2. Meanwhile, bring a saucepan of salted water to the boil. Trim beans, add to pan, then cook for 3 minutes or until tender. Transfer with a slotted spoon to a colander, then refresh under cold water. Add eggs to saucepan and cook for 7 minutes for almost hard-boiled.
3. To make vinaigrette, chop eschalot and place in the bowl of a food processor. Squeeze over 1 tablespoon lemon juice and crush over garlic. Pick basil leaves and add with mustard, vinegar, oil and anchovies. Process until smooth.
4. Heat a heavy-based frying pan over high heat. Drizzle oil over fish. Roughly chop fennel seeds, scatter over fish, then season with salt and pepper. Cook for 2 minutes each side or until just cooked. Rest in pan for 5 minutes.
5. Meanwhile, cut potatoes into 1.5cm-thick rounds and place in a bowl. Halve tomatoes. Add to potatoes with beans and half the dressing, then toss to combine. Peel and slice eggs then add to bowl. Wash and dry lettuce, then toss in a separate bowl with remaining dressing.
6. Layer potato mixture, lettuce and salmon on a platter, flaking salmon as you go. Scatter with olives to serve.

Lemon Myrtle Salmon

I was inspired to recreate this Lemon Myrtle Salmon dish I had from Hog's Breath. Who would've thought that their fish would taste as delicious as their steaks?

Here's the recipe for my version:

Ingredients
4 salmon fillets approx. 150g each
2 teaspoons lemon myrtle, ground
¼ teaspoon chilli, ground
olive oil spray
¼ teaspoon sesame seeds, toasted
potato mash, salad leaves and lemon wedges, to serve

Method
In a small bowl, mix together the lemon myrtle & chilli. 
Spray flesh side of salmon with a bit of olive oil spray then sprinkle and rub in the spices (only on the flesh side of the salmon).
Heat a large frying pan over medium high heat. Add salmon, skin side down to pan and cook for 4-5 mins.
Flip and cook on the other side for another minute or so. 
Serve salmon on a bed of potato mash, with salad on the side.

for the potato mash
approx. 800g potato, peeled & chopped
1-2 cloves garlic (optional)
40g butter, chopped
½ cup milk
1 teaspoon parmesan cheese, grated (optional)

Cook potato and garlic in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Add Parmesan cheese and stir to combine. Taste and season with salt and pepper.

for the salad
120g mixed salad leaves
½ red capsicum, deseeded & sliced
½ cucumber, cut lengthways then sliced
125g mushrooms, sliced
100g cherry tomatoes, halved
1 carrot, julienned
1 ripe avocado, sliced

for the dressing
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil

Combine honey, vinegar and oil in a jug. Stir until well combined.
Place all salad ingredients into a large bowl. Drizzle with dressing. Toss to combine. Season with salt and pepper if desired. Serve.

Salmon & Spiced Quinoa

Recipe adapted from Woolworths Magazine, September 2013 issue, page 46

Serves 4

Ingredients

½ cup quinoa
1 cup water
1 tablespoon olive oil
1 small red onion, finely chopped
½ red capsicum, diced
1 carrot, diced
125g button mushrooms, sliced
1 zucchini, diced
2 garlic cloves, crushed
1 tablespoon Moroccan spice seasoning
2 tablespoons chopped parsley
2 tablespoons lemon juice
4 salmon fillets
olive oil spray
lemon wedges, to serve

Method

1. Place quinoa and water in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered, for 10 minutes.
2. Meanwhile, heat oil in a saucepan over medium-high heat. Add vegetables, garlic and spice. Cook, stirring, for 5 minutes or until carrot is just soft. Add to quinoa with parsley and lemon juice. Toss to combine. Season with salt and pepper.
3. Heat a pan over medium heat. Spray fish with oil and season with salt and pepper. Cook for 3-4 minutes each side, depending on thickness, or until cooked through. Serve with quinoa and lemon.

Salmon with Snow Peas & Soba Noodles

Coles Magazine, July 2013 issue page 19

Serves 4

Ingredients

500g skinless boneless salmon fillets
70ml teriyaki sauce
200g snow peas
270g pkt soba noodles
3 spring onions, thinly sliced
1½ tablespoons rice wine vinegar
1 teaspoon sesame oil
pinch sugar
2 teaspoons sesame seeds, toasted

Method

1. Preheat oven to 200°C or 180°C fan, and line an oven tray with baking paper. Brush the salmon with 2 tablespoons of the teriyaki sauce. Bake for 10 minutes, then set aside to rest.
2. Meanwhile, place the snow peas in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and transfer to a bowl of iced water to refresh (this stops them cooking and preserves the colour). Drain, then spread over a clean tea towel and gently pat dry. Trim the tops and thinly slice lengthways.
3. Bring a large saucepan of water to the boil. Add the soba noodles, and cook for 4 minutes. Drain well. Rinse under cold water. Drain well again. Combine the snow peas, noodles and spring onion in a bowl. Combine the rice wine vinegar, sesame oil, sugar and remaining teriyaki sauce. Drizzle over the noodle mixture. Toss to combine.
4. Break the salmon into pieces, and serve on the noodle mixture, sprinkled with sesame seeds.

Salmon with Mediterranean Vegetables

Recipe adapted from My Kitchen Rules 2013, Season 4 

Ingredients

Vegetable oil, to rub
4 x 150g skinless salmon fillets

Herb sauce
¼ bunch parsley leaves
¼ bunch basil leaves
½ bunch mint leaves
10g pine nuts, toasted
1 garlic clove, peeled
juice of ½ lemon
25g parmesan, grated
75ml grape seed oil or rice bran oil

Mediterranean vegetables
1 small red capsicum, cut into 3cm pieces
1 small yellow capsicum, cut into 3cm pieces
1 red onion, peeled, cut into 3cm pieces
2 garlic cloves, peeled and minced
2 small zucchini, cut into 3cm pieces
1 tablespoon olive oil
salt and pepper, to season

Method

1. Preheat oven to 200°C.
2. To make Mediterranean vegetables, combine all ingredients in a large roasting pan. Season with salt and pepper. Place in oven and roast, turning halfway through, for 30 minutes or until tender and lightly browned.
3. To make herb sauce, place all ingredients, except oil, in a food processor and process until a smooth paste forms. With the motor still running, slowly pour in oil until combined. Refrigerate until required.
4. Heat a large frying pan over high heat. Rub oil all over salmon and season with salt and pepper. Add salmon to pan and cook for 4-5 minutes on each side. Transfer to a warm plate and set aside, lightly covered, for 3 minutes.
5. Divide vegetables among serving plates, then place 1 piece of salmon on top. Spoon a little herb sauce on top to serve.

Seared Salmon with Orange, Fennel & Beetroot Salad

Recipe adapted from Coles Magazine, April 2013 issue, page 44

Serves 4

Ingredients

3 oranges
½ red onion, finely sliced
1 fennel bulb, halved and very finely sliced
50g baby rocket
2 tablespoons extra virgin olive oil
1 tablespoon Italian red wine vinegar
1 teaspoon Dijon mustard
freshly ground black pepper
2 teaspoons olive oil
4 x 180g fresh salmon fillets
250g baby beetreet, cooked, quartered

Method

1. Using a small sharp knife, cut skin and white pith from oranges. Holding an orange in your hand over a bowl to catch the juice, cut between the membrane to release segments. Place orange segments on a plate and squeeze membrane to extract more juice. Repeat with the other orange.
2. Combine orange segments, onion, fennel and rocket in a bowl. Use a fork to whisk extra virgin olive oil, vinegar and mustard into orange juice, then season to taste with salt and freshly ground black pepper.
3. Heat the olive oil in a large non-stick frying pan. Cook salmon over medium-high heat for 3 minutes each side, or until cooked to your liking.
4. Toss the salad with dressing and arrange on four plates. Add the beetroot and salmon and then serve immediately.

Smoked Salmon and Ricotta Fettuccine

Recipe modified from Latina Fresh

Serves 4

Ingredients

375g fresh egg fettuccine 
finely grated zest and juice of a large lemon
¼ cup olive oil
¼ cup baby capers
200g smoked salmon, cut into strips
½ small bunch flat leaf parsley, roughly torn
125g fresh ricotta
cracked black pepper

Method

1. Place a large pan of water on to boil for the pasta. 
2. In a bowl whisk together the lemon juice and oil until it becomes creamy. 
3. Add the grated lemon zest, capers, salmon strips and parsley. 
4. Add the pasta to the boiling water and cook according to pack directions. Drain and toss with the salmon mixture.
5. Spoon on the ricotta and gently stir through the pasta, season with freshly ground pepper.
6. Divide between bowls and serve immediately

Tip: Try dill instead of parsley for a flavour variation

Jamie Oliver's 15 Minute Meals Green Tea Salmon with Coconut Rice & Miso Greens

So I've been watching Jamie Oliver's 15 minute meals on TV recently and have been quite impressed at what he has been able to achieve in such little time. So I've decided to give it a go. That's right. This week for every day of the week, I'm going to cook a Jamie Oliver recipe. I'm going to put it to the test and see if it really does take me 15 minutes to cook and whether it tastes nice.

Today is day 1 of my Jamie Oliver challenge.

I started off by making sure I was prepared- that all my ingredients and equipment were out on the kitchen bench and that I had read through the recipe. Then the kitchen timer was set- 15 minutes, Ready? Set. Go!

Found myself multi-tasking, whizzing and moving around the kitchen very quickly, which was something I wasn't quite used to since I generally like to take my time when I'm coking. I actually felt slightly stressed- it kinda felt like being in a Masterchef kitchen with the clock ticking down behind you. Don't know how Jamie did it with such breeze!

My first attempt at this 15 minute meal recipe actually took me about 25 minutes in total but I'm confident that next time I'll be able to cook it in 20 minutes.

This is such a quick and clever recipe, where the ingredients have been thoughtfully combined and it doesn't taste like something that takes 15-20 minutes to cook. I can see why Jamie's cookbooks have been so popular- they're great for all those time poor people out there that still want to eat healthy home cooked meals that are quick and easy to prepare.

Jamie's 15 Minute Meals, page 138

Ingredients

Salmon
4 x 120g salmon fillets, skin-on, scaled and pin-boned
2 green tea bags
olive oil

Rice
1x 400g tin of light coconut milk
300g basmati rice
½ a lemon

Greens
½ fresh red chilli
1 small thumb sized piece of ginger
1 heaped tsp miso powder or 1 tbsp miso paste
½ a bunch of fresh coriander
½ a lemon
2-3 tbsp low salt soy sauce
1 heaped tsp runny honey
200g sugar snap peas
200g tenderstem broccoli (broccolini)
1 bunch of asparagus (300g)
1 lime

Method

* Ingredients out *Kettle boiled *Large frying pan, medium-high heat * Large lidded pan, medium heat * Medium lidded pan, medium heat *Liquidizer/mini food processor

Place the salmon on a plate, rip open the green tea bags and scatter the contents over the fish, season with salt and pepper and rub in. Put into the frying pan, skin side down, with 1 teaspoon of oil, turning until golden on all sides. Pour the coconut milk, 1 tin's worth of rice and 1 tin of boiling water (use a tea towel) into the large pan. Add ½ a lemon, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.

Finely slice ½ the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the juice of ½ a lemon, the soy sauce, honey and a small splash of water (about 1 tablespoon), then whiz until smooth. Pour the rest of the kettle water into the medium pan. Add the sugar snaps, trimmed broccoli and asparagus and a pinch of salt and cook for a few minutes, until just tender.

Remove the cooked salmon from the pan, gently pull the skins off and put back soft-side down to crisp up for 30 seconds. Pour the dressing into a bowl or on to a serving platter, then quickly drain the greens and place nicely on top. Fluff up the rice, then flake the salmon over the top, sprinkle with the chilli and the rest of the coriander leaves, then serve with the crispy salmon skin and lime wedges.

Notes & Tips

If sugar snap peas are unavailable, you can substitute with snow peas or green beans

Panfried Salmon on Garlic Mash and Green Beans

Salmon is considered to be one of nature's superfoods as it is a rich source of omega 3 fatty acids. Just two serves per week provides the recommended intake of omega 3 which research has shown is beneficial for heart health and a range of diseases & conditions.

Ingredients

¼ cup extra virgin olive oil
grated rind and juice of 1 lemon
1 tablespoon baby capers
1 tablespoon finely chopped parsley
sea salt and freshly ground black pepper, to taste
¼ cup olive oil
4 salmon fillets
250g steamed green beans
extra virgin olive oil, for dressing
Garlic Mash, for serving

Method

Combine extra virgin olive oil together with lemon rind, juice, capers and season to taste. Season salmon fillets and pan fry in hot olive oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre. Dress beans with extra virgin olive oil and season. Serve salmon on garlic mash drizzled with caper and lemon oil and accompanied with beans.

Garlic Mash

800g potatoes
2 cloves garlic, peeled
1 cup hot milk
sea salt and freshly ground black pepper, to taste

Peel potatoes and cut into large chunks. Place potatoes and garlic cloves in a large saucepan and cover with cold salty water. Bring to the boil over medium-high heat. Cook potatoes for 20 minutes or until very tender but not falling apart. Drain and mash potatoes and garlic together with milk until smooth. Season to taste.

Notes & Tips

To heat milk, pour into a microwave-safe jug or cup. Heat, uncovered, for 1 to 2 minutes on HIGH (100%) power or until hot. Using milk instead of butter and cream makes this a healthier potato mash.

For really smooth potato mash, use an electric mixer to mix for a minute and then pass mash through a drum sieve, gently pushing with the back of a wooden spoon.

Smoked Salmon, Poached Eggs and Asparagus

Ingredients

150g smoked salmon
150g green asparagus
2 medium sized eggs
2 slices sour dough bread
1 litre water
50ml vinegar
salt and pepper

Method

1. Bring half the water to boil in saucepan. Poach the asparagus for 2 minutes. Drain and set aside. Discard water.
2. Bring the remaining water to the boil and add the vinegar. Crack an egg into a bowl and gently lower the egg to poach in the boiling water for 3 minutes. Using a slotted spoon, remove the egg from the water. Repeat with remaining egg.
3. Meanwhile toast the sourdough bread. Butter.
4. Divide the asparagus, egg and salmon onto toast. Season with salt and pepper. Serve.

How to poach eggs like a chef:

1. Tear a square of cling film. Drizzle with oil, and spread with your fingers to evenly grease. Lay into a small cup or bowl, overhanging the sides. Break the egg into the cling film and pull the plastic up to gather it around the egg.
2. Expel all the air around the egg, and twist the cling film to shape the egg. Tie the plastic, sliding the knot down close to the egg to preserve the shape. Place into a pan of simmering water and poach until the white has set but the yolk is still runny.
3. Lift from the water and, using scissors, carefully cut the cling film below the knot. Gently peel away the cling film.

Reference from: Masterchef Australia, The Cookbook Volume One page 62

Salmon with mango & chilli salsa

This low-fat and easy recipe is bursting with omega 3 fatty acids and fuses sweet fruit with fresh vegies - perfect for a warm summer day or evening.

I normally add coriander to the salsa but since my husband doesn't like it I left it out. I also left in the chilli seeds since we both like a bit of heat :)

 
Ingredients

1 tbs olive oil
4 (about 220g each) salmon fillets
2 ripe mangoes, cheeks removed, peeled, finely chopped
1 long fresh red chilli, halved, deseeded, thinly sliced
2 tbs chopped fresh coriander
1 avocado, peeled, finely chopped
1 tbs fresh lime juice
1-2 bunch asparagus, woody ends trimmed
Lime wedges, to serve
Salt and pepper, to taste


Method

1. Heat oil in a non-stick frying pan over medium-high heat. Season both sides of salmon fillet with salt and pepper.
2. Place the salmon, skin-side down in the pan. Cook until golden brown on 1 side, about 3-4 minutes. Turn the fish over with a spatula, and cook for another 3-4 minutes (for medium rare).
3. Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper.  
4. Cook the asparagus in a saucepan of boiling salted water for 2-3 minutes or until bright green and tender crisp. 
5. Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges.

Smoked Salmon with Creamy Asparagus and Zucchini Sauce

Here's another easy to make mid week dinner

Serves 4

Ingredients

400g penne
1 tablespoon olive oil
1 small leek or onion, thinly sliced
1 large zucchini, peeled to form ribbons
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
375ml light evaporated milk or 400ml light thickened cream
¼ cup chopped dill
1 teaspoon finely chopped lemon rind
Salt and cracked black pepper, to taste
150g-200g smoked salmon slices, torn into pieces, to serve

Method

1. Cook penne in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.
2. Meanwhile, heat olive oil in a large non-stick frying pan. Add leek and cook for 2-3 minutes or until softened. Add zucchini, asparagus, cream, dill and lemon rind. Season with salt and pepper. Simmer for 4-5 minutes or until vegetables are tender and sauce has thickened slightly.
3. Stir the smoked salmon through the zucchini mixture and cook for another minute.
4. To serve, divide pasta between serving bowls and top with salmon mixture. Serve with salad.

Pan Fried Salmon Cutlet with Tomatoes

This is a very home style dish that my mum used to make. It's super easy to cook and pretty healthy also!

Ingredients

1-2 salmon cutlets
4 tomatoes
3 tbs tomato sauce
1 ½ tbs sweet chilli sauce
½ tsp salt
½ tsp sugar
3-4 shallots, sliced
1-2 tbs oil

Method

1. In a bowl, mix together the tomato sauce, sweet chilli sauce, sugar and salt. Set aside
2. Heat oil in a large frying pan over high heat. Cook the fish for 3 minutes each side or until cooked to your liking. Transfer to a plate.
3. Reduce heat to medium-low. Add tomatoes, shallots and sauce to pan. Stir fry for 1-2 minutes, until all ingredients are warmed through and tomatoes are coated with the sauce.
4. Pour the tomatoes and sauce over the salmon cutlets. Serve hot with jasmine rice. Enjoy!

Teriyaki Salmon

Presentation is an important part of Japanese cuisine, so adorn your sweet glazed salmon with easy-to-make shallot curls.

Ingredients

55g (¼ cup) caster sugar
60ml (¼ cup) soy sauce
60ml (¼ cup) mirin seasoning
4 (about 250g each) skinless salmon fillets, halved lengthways
2 shallots, green section only, ends trimmed
Peanut oil, to grease





Method


Place the sugar, soy sauce and mirin seasoning in a medium glass or ceramic bowl. Stir until the sugar dissolves. Add the salmon and turn to coat. Cover with plastic wrap and place in the fridge for 60 minutes to marinate, turning the salmon occasionally.

Meanwhile, thinly slice the shallots lengthways. Transfer to a small airtight container of iced water. Place in the fridge for 30 minutes or until the shallot curls.

Preheat grill on high. Line a baking tray with foil. Brush the lined tray with oil to lightly grease. Drain salmon, reserving the marinade. Place the salmon on the prepared baking tray. Cook under grill, brushing the salmon occasionally with the reserved marinade, for 5 minutes or until the salmon is golden and just cooked through.
Drain the shallot. Arrange the salmon on a serving platter. Sprinkle with the shallot curls to serve.

Donna Hay's Lime & Lemongrass Salmon Cakes

This is a really simple dish to create but a really impressive one to serve. Just make sure to check that all the bones from your salmon fillet are removed. You wouldn't want to choke on them or spit them out whilst you're eating this dish. Now that certainly would not be impressive!

Recipe adapted from Donna Hay No Time to Cook, page 78

Serves 2

Ingredients

¼ cup whole-egg mayonnaise
1 teaspoons wasabi
½ teaspoon lime juice
2 x180g salmon fillets, cut into 1 cm cubes
2 tablespoons rice flour
1 egg white
1 teaspoon finely grated lime rind
1 stalk lemon-grass, finely chopped
3 kaffir lime leaves, shredded
1 long red chilli, seeded and chopped
sea salt and cracked black pepper
vegetable oil, for shallow frying
lime wedges and salad greens, to serve

Method

1. Place mayonnaise, wasabi and lime juice in a small bowl and stir to combine. Set aside.
2. Place salmon, rice flour, egg white, lime rind, lemongrass, lime leaves, chilli, salt and pepper in a bowl and mix to combine. Shape mixture into 4 patties.
3. Heat a frying pan over medium heat. Add oil to the pan, add patties and cook for 4 minutes each side or until cooked through.
4. Serve with lime wedges, salad greens and the lime and wasabi mayonnaise.
   

Donna Hay's Lemon Salmon Pasta

This dish is very easy to whip up, with very little time needed for preparation and even less for cleaning up! For all you time poor people out there, this dish is for you :)

Recipe adapted from Donna Hay, No Time to Cook, page 106

Serves 2

Ingredients

200g thin spaghetti
¼ cup light cream
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 tablespoon roughly chopped dill
1 tablespoon salted capers
180g smoked salmon fillet, flaked

Method

Cook spaghetti in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and return to the pan.

Add cream, lemon juice and mustard to pasta, toss to coat.

Toss through dill, capers and salmon, and serve immediately.