477. Salmon bowls W pickled onion & sauteed leeks
Preheat oven to 400.
Ingredients:
2 servings fresh salmon, arctic char or trout, seasoned with salt and pepper
1/2 T grapeseed oil
1 sweet potato, peeled and diced
1-2 leeks (depending on their size), sliced lengthwise and chopped
olive oil, salt and pepper, divided
pickled red onions
1 red onion, cut in half and thinly sliced
1/2 tsp sugar
1/2 tsp kosher salt
3/4 cups rice vinegar (/white wine vinegar/apple cider vinegar)
1 garlic head, peeled and halved
5 black peppercorns
5 all spice berries
lemon-dill dressing
juice from 1/2 lemon
1/2 T dijon mustard
1/2 tsp maple syrup
1/2 T rice vinegar
2 T dill, chopped
1/4-1/3 cup olive oil
for serving
2 large handfuls of greens (kale*, spinach, romaine)
pea shoots
half an avocado, sliced
* if using kale, remember to massage with some olive oil and salt
What to do:
pickled red onions
Bring 2-3 cups water to boil in a kettle. Add the sugar, salt, vinegar, garlic, peppercorns and all spice to a large glass jar. Seal and shake vigorously to dissolve. Place the sliced onions in a colander in the sink. Pour the boiling water over the onions and let drain. Transfer the par-boiled onions to the jar, seal and shake. Let sit for minimum 1 hour, but best after 24 hours.
lemon-dill dressing
Combine all the dressing ingredients in a glass jar. Seal and shake well to combine.
Toss the diced potatoes with 1/2 T olive oil, salt and pepper. Roast on an aluminum foil lined baking sheet for 30 minutes.
While the potatoes are roasting, sauté the leeks over medium heat with 1/2 T olive oil, salt and pepper for 5-8 minutes, until they begin to brown. Set aside.
Warm a cast iron skillet with 1/2 T grapeseed oil over high heat. Once hot, add the salmon flesh side down (it should begin to sizzle and splash oil, so be careful). Sear for 1-2 minutes, depending on the thickness of the piece. Gently flip each piece (skin side down) and transfer to the hot oven for 5 minutes.
To serve, combine everything in a low bowl and top with a generous portion of dressing.
474. Asiatiska nudlelsallad
473. Pea & chili tuna salad
451. Sesame salmon + spaghetti + squash
444. Mustard salmon + chop chop salad
428. Steamed salmon W coriander & spring onion
1.5 tbsp garlic, minced
1 tbsp ginger, finely chopped
1.5 tbsp Shaoxing wine **
1 tbsp light soy sauce (I use Kikkoman)
a handful of cilantro, chopped
2 tbsp spring onion, cut into thin strips
1.5 tbsp sunflower or rice oil
1 Place the salmon in a steamer basket. Mix the garlic, ginger and black beans and divide mengel over the salmon.
2 Bring the water to steam to boil and sprinkle the salmon just before you cook with the Shaoxing wine and soy sauce it. Steam the salmon for about 8 minutes, but it is up to the thickness of the salmon.
3 Place the salmon on a plate and leave in a saucepan the oil is hot. Spread the coriander and spring onions over the salmon pieces and pour the glow hot oil over it, so you hear crackling. Coriander and spring onion Serve immediately with some white rice and bok choy.
423. Smoked salmon & soba noodle salad
414. Rainbow salad + tork
406. Steamed halibut
STEAMED HALIBUT RECIPE – ROASTED PORCINI MUSHROOMS, PICKLED SEA BEANS, LEMONGRASS SAUCE
3/4 lb halibut fillet, skin off – from a thick cut
cilantro, mint and lime leaves for steaming fish on
2 porcini halves – cleaned and cut into rough pieces
sea salt
butter and grapeseed oil
pickled sea beans:
small handful of sea beans
1 cup of rice wine vinegar
1 tablespoon sugar
1 star anise
1inch long piece of garlic, cut into thin slices
lemongrass sauce:
1/6th cup sugar
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 clove of garlic
1 tablespoon sliced lemongrass (white part only)
1 small handful cilantro leaves
2 tablespoons olive oil
For the sea beans: Put the rice wine vinegar into a small saucepan, and bring to the boil. Add the sugar, boil for a minute until sugar is dissolved, then set aside to cool. Put the sea beans, ginger and star anise into a small sterile jar, and pour over the cooled pickling liquid. Store in the fridge for a couple of days before using, to let the flavors develop.
To make sauce, put all the sauce ingredients into a food processor, and blend to thoroughly combine.
Roasted mushrooms:Preheat oven to 475F. Heat up a tablespoon of grapeseed oil, and a tablespoon of butter in a cast iron skillet. When the butter is fizzing, toss in porcini pieces. Keep the heat up high, we want to really sear these guys. Turn them over occasionally. Cook on the stove top until the edges start to caramelize, then transfer to the oven for 15 minutes, or until they are nicely browned all over. Toss them once in the middle of the oven cooking process.
To steam the fish: Put an inch of water in the bottom of a wok, and put the bamboo steamer over. Make sure the water level is below that of the steamer tray. Cover the steamer tray in the fresh cilantro, lime leaves and mint. Sprinkle a little salt on the flesh side of the fish, and place flesh side up (flesh side if the skin was still on..) on top of the herbs. Put the lid on the steamer, and get the heat going on high under the wok. Steam for 10 minutes, or until the fish is cook through to your liking.
To plate – spoon a little of the sauce onto a plate, and top with some of the roasted mushrooms. Place the fish gently half on the mushrooms, half in the sauce. Serve with the pickled sea beans.
403. Fish with asparagus & goats cheese
1. Heat a frying pan on a medium high heat. Add a little oil and cook the asparagus, stirring every few minutes until it is just tender. About 5 minutes.
2. Meanwhile, combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season.
3. Toss the cooked asparagus in the dressing and leave it to stand.
4. Add a little more oil to the pan and cook fish until golden on both sides, 2-3 minutes each side.
5. To serve, divide fish between two plates. Toss mint and asparagus in the dressing and scatter over the fish. Crumble over goats cheese and serve warm.
VARIATIONS
vegetarian – skip the fish and double the asparagus and goats cheese. Or serve minty asparagus with goats cheese and a poached egg.
vegan – skip the fish and cheese and serve the asparagus with chunks of avocado and roasted nuts such as brazil nuts or pine nuts.
not asparagus season? – no probs. Use green beans or frozen peas instead.
389. Baked tilapia W radish relish
345. Honungsbakad lax & äppel-quinoa-salad
→ smeta på honung & frön på filéerna, ugnsbaka i ca 15 minuter i 200°C
quinoa
äpple
zucchini
rödlök
grönsallad
332. Grilled shrimp, corn salsa & avocado pesto pasta
If time permits, prepare and refrigerate this salsa 1 to 2 hours in advance to allow the flavors to marry. I only had about 45 mins and it was still delicious, but it probably would've been even better had it sat longer.
Ingredients:
- 1 cup frozen corn or 2 fresh corn husked
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 3 tbsp chopped cilantro
- 2 teaspoons finely chopped jalapeño
- 2 stalks diced scallion
- 1/8 teaspoon kosher salt
- 1/8 teaspoon sugar
- 1 teaspoon lime juice
Method:
- If using frozen corn, allow to thaw before preparing salsa. If using fresh, drop the corn into a salted boiling pot of water for 2 minutes or until kernels are tender. Remove the corn, let it cool and cut the kernels of the cob.
- Chop jalapeño finely. If you like less heat, remove the seeds, before chopping. You may also want to start with 1 teaspoon of jalapeño before adding the second teaspoon.
- Add chopped cilantro, salt, sugar and scallions.
- Add lime juice. Mix all ingredients together.
- Refrigerate for 1 to 2 hours before serving to allow all of the flavors to marinate together.
grilled shrimpIngredients:
- 8 shrimp (peeled and deveined)
- 2 cloves minced garlic
- Fresh juice of 1/2 a lime
- 2 tbsp olive oil
- 2 tsp tequila (optional)
- 3 tbsp chopped cilantro (fresh)
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 of a jalapeño seeded and minced
- 2 (bamboo skewers soaked, 20 minutes)
Method:
- Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, jalapeño, and salt in a bowl; toss to combine; refrigerate 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
- Cook on preheated grill until the shrimp turns pink and curves to look like the letter 'C', about 2 to 3 minutes per side.
avocado pesto pastaIngredients:
- 1/2 pound dried pasta (whatever shape you like. I used Casarecci)
- 1/2 a bunch fresh basil
- 1/4 cup pine nuts
- 1 avocado, pitted and peeled
- 1 tablespoons lemon juice
- 2 cloves garlic
- 1/4 cup olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- 1/2 cup halved cherry tomatoes
Method:
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Reserve some of the pasta water for later, drain and set aside.
- Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
- Toss pasta with pesto together. Add a little of the reserved pasta water if the pesto is too thick. Add the halved cherry tomatoes and lightly toss.
330. Ahi tuna salad with chimichurri, arugula & avocado
329. Coconut shrimp noodle salad
326. Cabbage salad
318. Asiatisk räksallad
308. Tuna & cannellini bean salad
Serves 1
Ingredients
1 handful Salad Leaves
½ cup chopped Cucumber
1/3 cup chopped Capsicum
1/3 cup Cannellini Beans (canned and rinsed or cooked from dried)
½ tablespoon chopped Spring or Red Onion
1 x 95g tinned Fish in oil, drained (I like Safcol tuna for their sustainability goodness)
1 tablespoon toasted Pinenuts
1 tablespoon chopped fresh Herbs (basil, parsley, coriander or chives)
Dressing Ingredients
1 heaped teaspoons Capers (rinsed)
½ tablespoon Extra Virgin Olive Oil
A good squeeze of a juicy Lemon
Freshly cracked Black Pepper
Method
- Place your salad leaves and vegetables in a bowl, including the beans.
- Mix your salad dressing ingredients in a small cup and whisk with a small spoon or fork. Taste and season as desired, then drizzle over your salad.
- Add the tuna and scatter the pinenuts and herbs. Serve.
297. Poached salmon + soba noodles
279. Power salad
