The following recipe comes from What’s Cooking With Doc a wonderful food blog written by a Chef and Cardiologist:
Follow the directions for basic bread dough or basic pizza dough recipe. If you have premade crusts you can use those, or can buy some (I won’t tell). The Lemon-curry hollandaise is my basic hollandaise sauce recipe. To make it a bit healthier I have substituted olive oil for the butter. Any item you wish to use as a topping is fine, I like the flavor profile of the smoky and fatty (with good omega-3s) smoked salmon with the citrus and spice of the lemon curry sauce. The chevre adds an extra tang and richness. This is perfect with a wine such as Chenin Blanc or champagne (which, face it, is about perfect with everything).
Basic Bread or pizza dough
Lemon-Curry Olive Oil Hollandaise
125 ml of olive oil (not EVO)
Juice of 2 lemons
3 egg yolks
1 tsp curry spice
Pinch salt
Pinch white pepper
Heat the oil and lemon juice to medium heat. Do not let the oil get too hot or when you add to the eggs you will just end up with scrambled eggs.
Place the egg yolks in a metal bowl you can place over a pot with simmering water (a double boiler in which you can remove as needed from heat). When the oil mixture is warm, gently add ¼-1/3 of it to the eggs and whisk. This will temper the egg mixture.
After incorporation, gently add the remaining oil mixture. Heat the mixture over the simmering water and whisk. You are looking to have a light frothy mixture. Remove from the heat as the sauce starts to thicken. Set aside.
Preheat you oven to 550 degrees F. Stretch the dough out into desired pizza sizes, I recommend 8-12 inches. Place the thin layer of sauce on the dough along with some chevre and some capers, if you like. Bake for about 10 minutes until the crust is golden brown.
Remove and top with the smoked salmon, season with salt pepper-I also like a little fresh tomato, dill and basil- and enjoy.
The following recipe comes from the wonderfully written food blog, Food thought For
Balsamic vinegar- Garlic- salmon
Ingredients
1 lb of Salmon fillet- cut into squares. It is best to use wild caught as the farmed variety is full of carcinogens fed to the farmed fish
1 medium size onion. Coarsely chopped
1 Tomato- coarsely chopped
3 cloves of garlic- finely chopped
2 tbsf smoked paprika
1 tsp of balsamic vinegar
2 tbsf Basil or Dill
3 tbsf of olive oil
Salt and pepper for seasoning
Method:
Mix the paprika, Dill/ Basil and crushed garlic. Pat dry your fish and season both sides with half the spice mixture, salt and pepper.
In a shallow skillet, heat 1.5 tbsf olive oil . For oilve oil, it is best to heat at low heat. Helps retain all the goodness and flavors of the best oil in the world! When oil is hot, add the fishes to it slowly.
Fry two minutes on each side to allow nice browning. When both sides are done ( ~ 4 minutes), add the balsamic vinegar. Let things mix and match for a minute and then dish it out on a serving tray.
Now add the rest of the olive oil to the same skillet, and add the onions and tomatoes and saute briefly for a minute. Add the remaining spice mixture and saute for another minute. Season with salt and pepper and dish it out over and around the salmon.
This is a popular snack in many Asian countries and can be made from fish, pork and beef. It can be eaten on sandwich with mayonnaise or on fried rice. The recipe come from Cherry on a Cake a Malaysian food blog.
Ingredients:
650 gm of cooked fish meat (tuna, mackeral or any meaty fish) I used 3 whole tunas about 12 inches from tip to tail. You could also use an equal amount of minced beef or chicken.
6 medium onions
4 garlic
1 inch ginger
1/2 inch galangal
2 stalks lemon grass (white part only)
3 T coriander seed, pounded coarsely
1 T or more chillie paste (bottled or fresh)
2 tsp tumeric powder
1 T sugar
250 ml coconut milk or cream
5 T any vegetable oil
salt
Method:
Poach the fillets of fish in pan of water until cooked. Drain and let cool. Remove bones and crumble the meat until it is as fine as you can get it….like breadcrumbs. Keep aside.
Peel onions, garlic ginger, galangal. Slice the white part of the lemon grass. Place them all in a food proccesor and process until quite fine.
Heat up the oil in a thick based medium pot. Saute the processed spices, while adding the chillie paste, tumeric powder and pounded coriander seeds, until fragrant and the paste turns a darker colour. About 10 to 15 minutes.
Put in the crumbled fish meat, pour in the coconut milk or cream and mix well. Let it cook on the stove on small to medium heat, stirring now and then to prevent burning. Ad sugar and salt. Stir and mix.
The mixture should not have any sauce or gravy but should be quite like a thick wet paste. Cook until it becomes slightly drier and it is no longer too wet.
Transfer the mixture to a large baking tray that has been lined with foil or baking paper for easier cleaning.
Bake in an oven at 170 C, checking and stirring every 15 minutes until the fish floss becomes golden all over.
Stirring the floss as it bakes is important so that the floss browns evenly. I didn’t time the baking but I think it took about an hour.
Remove and let it cool completely. Pour half the floss into a food processorand pulse until the floss becomes fine, light and airy. Do the same for the rest of the floss.
Store in an airtight container and in the refrigerator. It will last for a few weeks.
A spicy fish curry served with plain cooked rice and a green salad.
For 4 people you will need :
Ingredients:
250g fish fillet or steak preferably tuna, those big steak pieces will do well for 4, or any other kind of firm fish like mackerel) , cut into 1 inch cubes
1 small onion sliced
2 garlic cloves pound or grated
4 pods cardamoms, ends snipped
1 inch piece cinnamon
1 sprig curry leaf
1 pandan leaf cut into big pieces (I asked Peanut about this she stated that it is not necessary)
1 tsp cumin powder
1 ½ tsp chilli powder
½ tsp ground pepper
¼ tsp turmeric,
1 tbsp tomato paste or 1/2 tsp tamarind paste
200ml pkt or a can of coconut milk, not coconut cream
Salt
Oil
Method:
1.In a small pot or saucepan, heat about 2 tablespoons of oil. Add onion slices and sauté till the onion is translucent.
2.Switch off heat .Pour 100ml coconut milk into a measuring jug, add 400ml water , stir and pour this into the saucepan and add the rest of the ingredients .
3. Place the pan back over the stove , bring to a boil, then lower heat and simmer and cook till the fish is cooked., give it a stir every now and then.
4. Add 80ml of coconut milk, simmer for about 1 minute, stir , adjust seasoning, and if you think it’s too spicy add about ½ tsp sugar.
Serve with plain cooked rice and green salad
To make a Maldivian green salad, you need 1 small onion, sliced thinly into half moons, put this in a bowl add salt a red chilli ( de seeded if you like) and juice of 1/2 lime juice or lemon juice . using your fingers scrunch up the onions so they start to go soft and release their juice. Add finely sliced greens, it can be any type of lettuce or spinach, mix carefully adjust seasoning, and more lime juice if you want.
1. get the puff pastry out of the freezer and defrost it
2. saute the garlic, shallot, and mushrooms in olive oil with salt and pepper for 5 min
3. add spinach and let it reduce down 3 min
4. add mustard, and mushroom soup
5. in a separate pan pan sear the salmon with olive oil salt and pepper 4 min
6. fold out the pastry and put the salmon in the middle with a spoon of the sauce on top, then fold the pastry around it, cut of excess pastry and seal with egg.
7. brush with egg to give a nice glaze
8. bake in the oven at 400 degree’s for 25-30 minutes
The following recipe comes from an Australian based blog 3 Hungry Tummies:
Asam laksa (asam meaning tamarind in Malay) also popularly known as Penang laksa, is a lesser know member of the laksa family outside of Malaysia and Singapore. It is a fish and tamarind-based noodle soup believed to be invented in the “street food capital of Malaysia”, Penang.
Not a lot is written about the origin of this wonderful dish; I personally think it definitely has a southern Thai connection as the taste and ingredients used are very similar to keang som (sour orange curry)
makes 8 serves as a very satisfying one dish meal;
for the broth you’ll need;
1kg of the freshest mackeral or any type of fresh fish you can lay you hands on, boiled and picked
8p pcs of tamarind peel (asam keping/gelugor) pictured above
6 tbs of tamarind paste (asam jawa)
10 stalks of Vietnamese mint (daun kesom)
4 l of water
Method:
Boil fish in boiling water for 5 minutes, remove fish, strain stock and add in the rest of the ingredients.
Add spice paste (recipe follows) and bring to a boil, then simmer for 30 minutes.
Add in flaked fish just before serving.
for spice paste you’ll need:
500g of shallots, chopped
4 stalks of lemongrass, chopped white part only
10 red chilies, chopped
10 dried chilies, soaked and chopped
small knob of turmeric
a small piece of shrimp paste (belachan)
you’ll also need;
1 cucumber, jullienne
1 red onion, thinly sliced
1 ginger flower (bunga kantan薑花), thinly sliced - pictured in the second photo
The following recipe comes from healthy delicious a wonderful blog filled with gourmet, easy to prepare and healthy recipes.
I decided that I wanted to try something with pumpkin seeds – pepitas – and thought that a pesto would be nice. I encrusted some salmon filets in a mixture of sun dried tomatoes, spicy pepitas, and cilantro and then cooked it until it was crispy on the outside and coked to about medium inside. The rich and spicy flavor of the salmon paired perfectly with a soft, creamy polenta. The completed dish had a Mexican/ South American feel to it, while still seeming very upscale.
Salmon With Sun Dried Tomato Pesto and Spicy Pepitas
Ingredients:
1 Tbs butter
1/2 onion, minced
1 bay leaf
1 cup cornmeal
1 ounce queso oaxaca or mozzarella
1 large handfull cilantro
3 Tbs spicy pepitas (see note above)
1 Tbs olive oil
1 lb salmon, cut into four filets
Method:
Melt the butter in a large saucepan. Add the onion and cook until it is softened.
Meanwhile, bring 5 cups of water to a boil. Add boiling water and bay leaf to the softened onions. Whisk in cornmeal. Lower the heat and allow the mixture to bubble and thicken. Stir constantly, until the mixture is smooth and not gritty (this might take up to 30 minutes). Remove from heat and stir in the cheese.
Meanwhile, pat the salmon dry and let it rest while you prepare the pesto.
In a small food processor or mini-chop, combine the sun dried tomatoes, cilantro, and 2 Tbs pepitas. Process until a thick paste is formed. Spread the paste in a thick layer over the skin of the salmon.
Heat the olive oil in a large pan. Add the salmon skin-side down and cook until crisp – about 6 minutes. Turn and cook until pink in the center – another 3-4 minutes.
Spoon the polenta onto 4 plates. Top with salmon and garnish with a sprinkling of the remaining pepitas and some cilantro.
Cut, clean, and separate fillets in baking dish; pour above mixture over salmon; let sit for 20 minutes in refrigerator;
prepare 1 package Penne pasta al dente;
bake salmon for 20 - 27 minutes.
Penne:
In separate pan prepare Penne ingredients on medium-high heat;
3-4 tablespoons olive oil
4-7 garlic cloves, diced
1/3 red onion, medium pieces
3 tablespoons pine nuts
begin to saute for about 7 minutes, and then add: 1 bunch asparagus, cleaned, drained, cut into 1 1/2 inch pieces 1 jar roasted red peppers in oil, 1/3 oil drained out 1 jar artichokes in water, drained completely
Turn off heat; toss with Penne, and cover with lid until ready to eat; toss once again before serving with salmon.
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