Archive for the ‘Salmon’ Category

I cooked one of my stalwart recipes for Edward (my brother) last night.

This is great fairly short order cooking that is good enough to impress at dinner parties. I discovered the recipe in one of the Epicurean Workshop recipe books. I need to check which one (Entertaining or Everyday Epicurean). The recipe was dug out for my friend Jane who stayed with me for a while before moving to Melbourne. We agreed that if she stayed with me she would expand her repertoire. She wanted to focus on simple dishes that she could knock out for dinner parties.

We picked this recipe as it is very straightforward with easily obtained ingredients but has just a wee bit of flair. I now whip this up fairly often although I don’t serve it with the jus or sauce recommended by the writer as it is pretty strong and nasty.

Roast salmon with potato and courguette wasabi cakes

Four decent sized fresh salmon fillets
Sea salt, and cracked pepper
3-4 courguettes – grated
2-3 medium sized potatoes – peeled and grated
1-2 teaspoons of wasabi paste
25g butter, or a random chunk
lemon wedges and (optional) soy sauce to serve

Turn the oven onto very very hot – 225 Celcius.  Mix together the grated courguettes, potatoes and wasabi paste. Melt the butter in a large non-stick pan (or wok). Add the potato/courguette mix and toss until moderately softened. Depending on the potatoes used they could be a little starchy so it could get a little gluey. This is OK. Do not cook down to mashed potato consistency.

Butter several large ramekins and squish in the pototo mix til fairly flush with the top. Insert into a bain marie of hot water (AKA a large roasting pan filled partway with boiling water). Put pan in oven and cook for 20-30 minutes. Remove from oven and leave in pan till salmon is done.

Meanwhile lightly butter a baking sheet and place salmon fillets on skin side down. Lightly season the salmon with the cracked pepper and sea salt.  As soon as potato cakes are removed from the oven, insert the salmon on the baking sheets. Cook fo 7 minutes at 225C. Note that this can be really temperamental depending on your oven. In general you want the salmon to be good and pink in the centre. Some ovens may need a couple more minutes. You can only take them out after 7 minutes and check one yourself. I have also cooked this in an overly hot oven where 7 minutes was too much. In general I would say that you should know your own oven.

Remove salmon from oven. Tip potato cakes onto warmed plates and plate a salmon filet diagonally on each potato cake. Serve with lemon wedges, optional soy sauce and a crisp green salad or steamed bok choy.

I haven’t got a photo because we ate it.


Read Full Post »

Some years ago I invited a number of friends to a Sunday lunch for a Ladies Who Lunch, Lunch.

There were ten of us there, approximately nine of ten being extreme extroverts.  We drank copious quantities of Ata Rangi Summer Rose. The noise was deafening.

I cooked a light lunch dish of lentils with hot smoked salmon. This was followed by Nigella Lawson’s chocolate gingerbread and strawberries.

Ever since then I have had constant requests for the lentil recipe which is a lot more delicious than it sounds. I am baffled and cannot for the life of me find where I got the recipe from. My friend Sue is staying with me and last night I had an attempt at recreating that recipe. It was pretty close.

Lemony hot smoked salmon lentil salad

1.5 cups of Puy lentils
Roughly peeled zest of two smallish lemons (use a peeler)
4-5T of good olive oil
1/2 red onion, very very finely chopped
Big big bunch of flat leaf parsley, roughly chopped
200g hot smoked salmon
Juice from the two little lemons you peeled (to taste)

Bring a big pot of salted water to boil. Add lentils and lemon peel with 2T of the olive oil. Follow instructions on packed but cook for approximately 25-30 minutes or until tender. Watch that it doesn’t boil dry. Remove lentils from heat and dump into colander. Rince in cold water to lukewarm/cool. Don’t be disturbed if brownish sludge appears to go down the drain. Don’t be too precious about making them super clean either. Put into big mixing bowl and add chopped onion, parsley, remaining 3T of olive oil, lemon juice to taste and mix. It shouldn’t need more salt if the water was well salted. Stir in the broken up salmon. Tip into more attractive serving dish.

Do add the salmon last as it breaks up if you try and mix it with all the other ingredients.

Et voila! Serve with rose for an easy light lunch for 4 or as a salad for a buffet.

Read Full Post »