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Tag Archives: Salmon

Pan fried Salmon with Peperonata

Social media can be such a wonderful medium if you use it constructively. In spite of all the negativity that surrounds it, it’s a wonderful tool to communicate, work and meet new people if you use it in a positive manner.

I have made some amazing friendships and relationships over the years through social media; people who I would never have met otherwise. While many are still virtual friends, there have been others where the virtual relationships were quick to transform into real life friendships too.

This week, I got the opportunity to meet Natasha (@thegutlessfoodie) while she was on holiday in Australia. I have known Natasha for about 2 years now; our paths crossed on Instagram and we have remained in touch ever since. What drew me to her posts was not her medical condition and her inspiring life story (though there’s much to learn from that), but her sense of humor and positivity. Her food posts always bought me joy and put a smile on my face; and of course encouraged me to embrace wholesome homemade food always.

We spent a lovely evening with each other and our families, such a joy when you meet a virtual friend and realise that the love and respect you had for each other was not just an Internet thing but a genuine one. It’s a sigh of relief when that happens because more often than not, we always project the better side of us on social media without realizing that there’s more to each other’s life.

And while I wish we had more time to spend with each other, it was a great experience meeting her; one that is going to be cherished forever.

Time now to get to today’s recipe….

Peperonata is a classic Italian accompaniment. Often takes it place on the antipasti platter and is a great topping with bread and a good quality extra virgin.

Initially that’s how I wanted to try out this recipe. But as I was reading it, the flavours delighted me and I wanted to use it as an accompaniment with a protein for a complete meal. And of course, salmon came to mind as anything to do with roasted peppers are a delightful addition to seafood.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Peperonata is an extremely simple side to prepare that can be made ahead of time if you are prepping for a party. This dish is all about the bell peppers so make sure you pick plump red ones which have the right amount of sweetness required. The peppers are first roasted for that smoky flavour and then sautéed off with onions, tomatoes and spices. But what really adds another level of flavour is the basil pesto.

Since the Peperonata is loaded with flavour, there’s not much that needs to be done to the salmon. Keep it simple with a marinade of turmeric and paprika. And of course, take care while cooking to get that crispy skin which is the best part of the salmon.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Pan fried Salmon with Peperonata - thespiceadventuress.com

A healthy meal with really robust flavours, this dish is easy to prepare which makes it ideal for both weekdays and when entertaining too.

Ingredients:

  1. 4 Salmon fillets (with skin)
  2. ½ tsp turmeric powder
  3. 1 tsp paprika (or Kashmiri chilli powder)

Find the full recipe on Supreme Seafood website..

Pan fried Salmon with Peperonata - thespiceadventuress.com

 

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Crispy Skinned Salmon with Cauliflower Rice

Salmon, with its delightfully soft, oily and flaky flesh was quick to become one of our favourite fish after moving to Australia.

Initially, I would use it only for Indian dishes which honestly do not always do justice to its incredible texture. And as we started dining out more here, I started enjoying the crispy skin salmon that somehow always finds a spot on most café/restaurant menus.

Earlier I always found it hard to achieve that elusive crispy skin. The fish would curl up slightly when I place it in the pan and it would always be crispy in certain areas and not uniform. Till I saw a Masterchef episode where they showed the technique of holding the fish down lightly for a few seconds after placing in the pan to ensure that it doesn’t get curled up and also get the skin really crisped up. And always cook skin side first!

Some of the other tips for cooking a perfect piece of salmon (other fish too), is to never overcrowd the pan. Fry in batches and serve warm; there’s nothing worse than eating cold fish especially with its skin on.

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

And to go along with the salmon, I also whipped up mock cauliflower rice which made this an extremely healthy dinner. A dollop of Roza’s mango, chilli and coconut chutney was added to oomph up the flavour quotient.

This is the kind of dinner that’s not just healthy but a substantial one for the family to unwind and relax at the end of a busy day. And I always cook enough portions to become our lunch for the next day. For us, this is the best way to ensure that we are eating right on work days too.

I always enjoy a touch of spice when I make salmon so here I have used a marinade made from fresh chillies, cumin, garlic etc… I kept the cauliflower rice real simple but you can also use this tempered cauliflower rice recipe that is one of the highest visited recipes on the blog.

Roza’s chutney was used because I had some in the refrigerator; feel free to use your favourite tomato, mango or any other chutney if you wish to.

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

Ingredients:

For the salmon:

  1. 4 salmon fillets; with skin
  2. 3 long red chillies (less heat variety)
  3. 5 medium garlic cloves
  4. ½ tsp ground coriander
  5. 1 tsp cumin powder
  6. 2-3 tbsp olive oil
  7. Salt; to season
  8. Juice of ½ lemon
  9. Olive oil; to pan fry the salmon

For the cauliflower:

  1. 1 small cauliflower head; including the green bit
  2. Zest of 1 lemon; grated
  3. Juice of ½ lemon
  4. 3 tbsp crushed roasted peanuts
  5. 3 tsp parsley; finely chopped
  6. Salt, to season
  7. ½ tsp paprika
  8. 2 tbsp olive oil

Method:

For the Salmon:

  1. Clean the salmon; remove any bones if present and pat dry.
  2. To make the marinade, blend together the chillies, garlic, lemon juice, olive oil, coriander and cumin.
  3. Pour this over the salmon, season with salt and rub well; keep aside for 15 – 30 minutes.
  4. Heat olive oil in a pan (remember the marinade already contains oil) and when heated well, place the salmon fillets skin side down. Hold and press down the fillet lightly to ensure that the entire skin side is in contact with the pan for a few seconds. Then place the next fillet and repeat the same. Fry in batches if the pan is small.
  5. Remove and keep aside.

For the rice:

  1. Separate the cauliflower into large florets, the green bits can also be used for this but ensure that it is fresh and clean. Wash thoroughly and allow to dry before use.
  2. Blitz the cauliflower in a food processor to mimic rice; alternately use a grater if you do not have a processor.
  3. Warm the olive oil in a large wok and add the peanuts, paprika and lemon zest. Tip in the cauliflower along with the parsley, lemon juice and season with salt. Toss on high heat for a few seconds just to combine the flavours and remove. Taste and add more lemon juice if necessary.

Serve the cauliflower rice with the fried salmon pieces and the chutney on the side. Tuck in!

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

 

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad

I know, that’s a long title!

It’s really hard to name a dish that is an amalgamation of so many different ideas, so I decided to just state what it is rather than a coin a word or phrase. But you must agree; it does read like a dish out of a fancy restaurant menu.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

I love to visit and browse around artisan food stores, especially those that stock small batches of ingredients or products by local food producers. One such amazing place I discovered last year was Craft & Co. I was invited to their annual Christmas Market, which was an amazing experience as I got to learn about so many unique handcraft food products and also have a chit chat with their makers.

Now this can be a highly inspiring experience, something you will not get when you buy a product off a supermarket shelf. When you have a chat with these food producers, you will be amazed at the passion they have for their products. Sometimes it’s just one product; for eg: a lady might be selling jam but then that would be a recipe that she has perfected over many years, completely handmade and bottled. She would use the best quality ingredients when in season and make small batches. And make it again next year when the particular fruit is back in season. That’s how food used to be generations ago…..local and what’s available in season.

While there were so many products on display, I was quite drawn to Red Rock Olives. Excellent quality olives and olive oils but what really caught my attention was the ‘olive salt’. Now I had never heard of an olive salt till then and I was so intrigued by how it would taste.

The lady at the counter (sorry dear, I forgot your name though I remember your beautiful smile) sensed my interest and encouraged me to try some. She asked me to dip a sourdough piece first in olive oil and then a bit of salt before tasting. It was quite different to anything I had tasted before; at first, you get the hit of salt which then gives way to the tangy familiar taste of olives. It’s subtle but it’s there….

So I bought two bottles of Red Rock olive salts, the ordinary olive salt and the chilli infused one. The ordinary one was part of a giveaway I did last Christmas and the chilli infused one, I kept for my personal needs.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Even though I have used it so many times before, I somehow never managed to do a recipe for the blog. And since it’s a product I really enjoyed using, I thought of sharing it with you guys. This post is not sponsored, just me telling all of you about this amazing product. And if you are visiting the Grampians, do visit Red Rock; I have heard it is a stunning place.

Today’s recipe is actually a super simple one in spite of the long name. I used salmon fillets and marinated it with some of the olive salt, sweet paprika, olive oil and then pan fried it. The couscous salad is again a no brainer, but a delicious one since it works as a salad and side. Great option for lunch boxes!

The butter sauce is not strictly necessary but I wanted to add more flavour. Again, extremely easy….

The whole dish comes together in under an hour, and works perfectly as a midweek dinner.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Note – The olive salts (and other olive products) can be purchased from the Red Rock website. And of those who cannot get their hands on this, you can still make this dish by using any sort of marinade or dry rub for the salmon.

Ingredients:

For the salmon:

  1. 6 salmon fillets (with skin)
  2. 1 ½ tsp Red Rock olive salt
  3. 1 tsp sweet paprika
  4. 2 tbsp olive oil

For the butter sauce:

  1. 4 tbsp unsalted butter
  2. 2 garlic cloves; finely chopped
  3. ½ large red chilli (less heat variety)

For the couscous salad:

  1. 1 cup cooked couscous
  2. 1 medium red onion; sliced
  3. 6 cherry tomatoes; halved
  4. 6 baby radish; sliced
  5. 1 small Lebanese cucumber; sliced
  6. A handful of green olives; chopped
  7. 1 medium yellow bell pepper; sliced
  8. A handful of capers
  9. ½ cup fresh parsley; finely chopped
  10. Juice of ½ lemon
  11. Salt; to season
  12. Freshly cracked black pepper; to season

Method:

Salmon:

  1. Make sure that all the fish bones are removed, wash and pat dry.
  2. Add the olive salt, paprika and olive oil to the salmon; rub well all over and allow to marinate for at least 30 minutes.
  3. Heat a pan and pan fry the salmon fillets in batches. Since you have already added oil to the marinade, extra oil is not needed but you can add more depending on the type of pan you are using. Also fry skin side first to get really crispy skin.

Butter sauce:

  1. Add the butter, garlic cloves and chillies to a cold pan and place on low heat. Let the flavours infuse into the butter slowly so make sure it’s on the lowest heat.
  2. Remove when the butter starts to take on a light brown colour.

Couscous salad:

Prepare the couscous as per packet instructions or you can follow this method which works for me every single time.

  1. For 1 cup couscous, use 1 ½ cups water. Bring the water to boil, season lightly with salt and add a drizzle of olive oil. When the water starts to boil, add the couscous, mix well and take off heat. Keep covered for 5 minutes. Open the lid and gently fluff the couscous using a fork. Transfer to a flat plate or container to cool the couscous faster or the ambient heat can overcook.
  2. Once cooled, add all the veggies to the couscous and refrigerate till it’s time to serve.
  3. Just before serving, add the lemon juice, parsley; season with salt and pepper.
  4. Toss well.

To serve, spoon a portion of the salad on the plate, place a salmon fillet and drizzle with a little butter sauce on top. Tuck in!

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

June Favourites + Winter school holidays

A fabulous new month is here and we are freezing Down Under!

Bone chillin cold days, huddled inside layers of clothing….I have never been a winter person at all. But opposed to my earlier years here, I am now better equipped to handle it now which has actually made this winter season rather interesting.

Earlier in the month, we visited the Van Gogh and the Seasons Exhibition at NGV. Curated by Sjraar van Heugten, independent art historian and former Head of Collections at the Van Gogh Museum, Amsterdam, this event is exclusive to Melbourne and is the largest collection of Van Gogh artworks to ever travel to Australia.

The exhibition was a profoundly emotional and overwhelming one. Never has an artist moved me so much…each painting spoke to me deeply as if Van Gogh was trying to tell me something personally. It’s a beautiful experience, one the whole family can cherish. So make sure you don’t miss this opportunity since the exhibition ends by 12th July, 2017.

Van Gogh and the Seasons Exhibition - thespiceadventuress.com

Another iconic place I visited last month was the State Library of Victoria. It was my first time and I wonder what took me so long to visit this place, given the fact I am a book nerd. But better late than never! It’s a massive space with so much history, architecture, rare artefacts, books that one visit simply wouldn’t do. This time, I visited with my bunch of friends who are book lovers too and we did our first book swap meet. Next time, I am planning on taking a guided tour to understand more about this iconic library.

My photographs don’t do any justice, but still a few clicks from that visit….

State Library of Victoria - thespiceadventuress.com

State Library of Victoria - thespiceadventuress.com

Our winter school hols began with the Skate, Slide and Chill at Common Man, South Wharf. Melbourne has been transformed into a winter wonderland this year with plenty of activities to get the kids outdoors during the holidays.

It was so much fun to chill out at Common Man, where the boys had a session on the ice rink followed by loads of toboggan sliding. And all that skating left us hungry and famished, so the little fella warmed himself with some hot chocolate, while we sipped on Absolut cocktails and a plate of steaming hot dimsims.

Get more details about the event here.

Skate, Slide and Chill at Common Man - thespiceadventuress.com

Absolut Cosmo Spritz, Skate, Slide and Chill at Common Man - thespiceadventuress.com

And finally, these salmon kebabs were a huge hit on the blog last month. Have you tried it out?

Salmon Kebabs - thespiceadventuress.com

Also leaving you guys with my favourites from other creatives in the digital space…..

This lady knows fashion and she has some great tips for those who are seeking to break into the industry.

Mental Load and Gender Wars! Finally an article that has spoken the woman’s mind when it comes to household chores.

Her food photographs have always inspired me, especially this one.

Another inspiring food photographer with this fabulous recipe.

Need to learn how to make gnocchi just to make this plate of deliciousness!

Another goal for the year is to learn to bake these gorgeous dinner rolls.

Do you love bulgogi?

This soup has a chilli chia seed tempering. Fabulous, isn’t it?

Drooling big time over this spicy mutton curry.

This pickle has a deep emotional connect with me and my childhood.

This Mojito and this Martini.

And for my friends who are basking in the sun at the moment; this summer salad.

I am definitely making this when summer arrives here again…

Salmon Kebabs

Today’s recipe was the result of a happy accident.

Salmon Kebabs - thespiceadventuress.com

I had actually set out to make salmon cutlets or croquettes for a client. And the plan was to make a version similar to these Kerala style beef cutlets. So I minced the salmon, added the sautéed onion spice mixture and rolled it into round balls before doing the customary egg breadcrumb routine. But something important came up and I had to go out only to return late,  just in time for dinner. There was not enough time to coat and crumb and then deep fry; and I needed to make something quick with the salmon mixture for dinner.

While shaping the mixture, I realised that since salmon is an oily fish, it held shape pretty well and didn’t really need any other binding agent. So I flattened out the prepared balls into small patties and shallow fried in a pan. The result was these delicious Salmon kebabs. I had struck gold!

Salmon Kebabs - thespiceadventuress.com

And ofcourse, I had to share the recipe with all of you. Because these kebabs are delicious, really simple to make and can grace your dinner tables in so many different ways. Have it as a starter/appetizer, serve it as a canapé topped with relish or chutney or serve it on a bed of salad for a simple light lunch. You can also make slightly bigger patties and have a salmon burger or slider.

The salmon mixture is great for making croquettes too just as I had initially intended.

So let’s get cooking these delicious Salmon Kebabs which is best paired with this tangy mint coriander chutney.

Ingredients:

  1. 1-2 salmon fillets; skinless (weighing approximately 300gms)
  2. 1 red onion; finely chopped

Click here for the full recipe….

Salmon Kebabs - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise)

I enjoy sliders more than full sized burgers simply for the fact that most often, I cannot finish a burger by myself. But sliders are like little morsels of deliciousness that are the right size for smaller human beings like me.

Also sliders are fun and exciting party food, perfect for any kind of season. Most of the elements can be prepared ahead of time which leaves you relaxed on the day. Paired with a creamy homemade mayonnaise with the vibrant flavour from Kashmiri chillies, this is a party canapé like none other.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Any kind of fleshy fish without tiny bones can be used for making the patties. Prawns, crab meat and lobster meat are all good options too. Since salmon is an oily fish, there is no need to add any other binding agent (except for a bit of breadcrumbs) but if you are using a white fish, you may need to add potatoes or more bread crumbs so that the patties will not break while frying. And shallow frying or grilling would be the best option instead of deep frying.

Even though I have used the word spicy, these sliders are not super hot but there is plenty of flavour from the spices and aromatics. And don’t get thrown off by Kashmiri chillies in the mayo; these are a variety of chilli from India that has an intense red colour but less heat when compared to others. But you may use any sort of mayo that you wish to.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Brioche buns are the perfect pick for making sliders like these; soft, buttery and delicious. If you live in Australia, I suggest the ones that you can find at Breadtop. You will need to visit early though; gets sold off within a few hours itself.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Ingredients:

For the salmon patties:

(Makes about 12-13 patties)

  1. 450gm skinless salmon fillet
  2. 4 tbsp coarse bread crumbs
  3. 1 egg (600gm)
  4. ½ red onion; finely chopped

This post is brought to you in collaboration with Supreme Seafood, so please visit their website for the full recipe (a really special one too as this marked the 50th recipe that I have created in collaboration with the company)

Full recipe….

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce)

Yes, I am back with yet another seafood dish. And it’s one that I thoroughly enjoyed cooking and eating. Not that I don’t enjoy the other recipes here, but this one’s special because this is our favourite way to eat salmon.

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

The term holidays are still on and we aren’t doing much this time. My little champ was sick for a couple of days and coupled with our house hunting in full spree, there has hardly been time for any activities or fun stuff. Guess we will take a proper vacation once we are settled in the new home.

Coming back to the dish, simplicity is key when cooking with salmon. Do not get tempted to add too many flavours or spices to the fish itself which takes away from its real flavour. Instead, add flavour to the remaining components on the plate like this deliciously spicy green salad and a simple tomato butter sauce. Not much of a sauce actually, it’s more like a quick sauté and butter makes everything delicious right.

The spicy green salad is an awesome way to eat your greens especially if you think green salads are bland and boring. And isn’t it just gorgeous! Love how those purple carrots add that pop of colour to the greens. Use whatever seasonal greens are available in your area; you can even use the dressing for any sort of salad you like to have.

Spicy green salad - a very interesting spicy kick to make your greens interesting - thespiceadventuress.com

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

Even with 3 components, this is a dish that comes together in no time at all which makes it perfect for weekday dinners. A light yet healthy and filling meal for the whole family. And if you make it, please tag me on the post #thespiceadventuress so that I could see it too. Enjoy peeps!

Ingredients:

For the salmon:

  1. 3 salmon fillets (with skin)
  2. Salt, to season
  3. Freshly milled black pepper, to season

Find the full recipe here.

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

Tandoori Salmon Skewers

Mondayitis! And I seem to be suffering from copious doses of it. I wonder if there will ever be one Monday when I will wake up ready to embrace it instead of diving right back underneath the sheets.

In a long day ahead, the only silver lining seems to be this blog post…..because that’s how excited I am to bring you today’s dish, ‘Tandoori salmon skewers.’

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For the longest time, I have wanted to try out an Indian inspired salmon dish, especially after seeing and reading a lot of similar dishes on Masterchef, Jamie Oliver’s YouTube channel and also several restaurant menus.

Salmon is a very meaty fish with a distinct flavour and texture; it can be the most amazing experience if cooked properly. But if you overcook it, then you completely kill the flavour and believe me, it’s not something that you want to do especially after spending a whole lot of bucks buying it.

I have eaten salmon plenty of times and have cooked with it too but never an Indian inspired one. Today we have a delicious tandoori dish using the salmon fillets. Smothered in the fragrant, flavourful and rich marinade resplendent with spices, the tandoori salmon skewers make the perfect party starter.

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Was a tad bit hesitant with this one wondering if the tandoori spice blend which is rather strong and packs a punch would overpower the actual flavour of the fish. But it didn’t at all…..there is a sudden explosion of flavour in the first bite from the spicy, tangy notes of the tandoori marinade followed by the succulent sweetness of the salmon itself.

Do make sure not to overcook the fish!

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Ingredients:

1. 700 gm, Atlantic Salmon fillet; cut into large cubes
2. 1 cup thick curd

Click here to read full recipe……

And here is the recipe for the mint coriander chutney.

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Recipe developed, shot and styled for Supreme Seafood

Soba Noodles with Salmon and Snow Peas

I hardly know much about Japanese cuisine or flavours. Apart from a few famous dishes/terms like sushi, sashimi, tempura (none of which I have tasted to date), I hardly know anything about the Japanese flavours or style of cooking. And hence, I wanted to try out and start making Japanese food at home but like any novice, wanted to start off with simple flavours and recipes so that I can recreate the dish perfectly.

I found this recipe in the monthly food magazine bought out by Coles (a retail giant in Australia). Though the booklet is bought out primarily as a marketing strategy, I see it as a mini cookbook as it contains recipes (budget-friendly) from across the world that can be prepared with relative ease at home.

soba-noodles-with-salmon-and-snow-peas1

For a first time attempt, the dish came out well as the flavours were simple and uncomplicated. The earthiness of the soba noodles is a beautiful contrast against sweetness of the snow peas and the succulent creaminess of the salmon.

Recipe Courtesy – Coles Food Magazine

Ingredients:

1. Soba noodles – 300 gm
2. Skinless, boneless salmon fillet – 500 gm
3. Teriyaki sauce – 70 ml
4. Snow peas – 200 gm
5. Spring onions – 3, thinly sliced
6. Rice wine vinegar – 1 ½ tbsp
7. Sesame oil – 1 tsp
8. Sugar – a pinch
9. Sesame seeds – 2 tsp, toasted

Method:

• Brush the salmon fillet with 3-4 tbsp of teriyaki sauce, keep for 30 minutes and then pan-fry. (The original method suggested baking the fillet at 200°C for 10 minutes but I chose to pan-fry the fillet). Break the salmon into bite-sized pieces and keep aside.
• Trim the snow peas and thinly slice lengthwise. Keep aside.
• Boil water in a large pan and cook the soba noodles for 4 minutes or based on packet instructions. Drain and keep aside.
• In a large wok, combine the snow peas, noodles, remaining teriyaki sauce, rice wine vinegar, sugar, sesame oil and salt to season. Toss well on high heat for a minute and remove from flame.
• Add the salmon pieces and sprinkle with toasted sesame seeds.

soba-noodles-with-salmon-and-snow-peas2

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