Pasta and Salmon

Monday, 30th December 2013

Errrm... I don't really remember making this. New Year must have killed a few more brain cells than I realised.
Looks like a bit of salmon pan fried and then cut up, and served on the filled pasta. I wonder where the pasta came from?

Seafood Stew

Friday, 12th October 2013

Based on this recipe in the Guardian Recipe Swap.
I used a mix of salmon, cod and rotbarsch (redfish?), fresh king prawns and baby calamari, and fresh tomatoes instead of tinned. My chorizo (actually an italian variation) was pretty spicy, so I left out any additional chilli. Otherwise I followed the recipe fairly closely.
Served with saute potatoes and crusty bread for mopping up.
I was very pleased with how this came out. The fish chunks were perfectly cooked and flavourful, the calamari were tender and the prawns provided a nice contrast in texture. The tomato sauce was rich and thick and the red pepper retained a good bite. The spiciness of the chorizo was just right for me - enough to make your nose run a little, but allowing all the other flavours to come through. For Monika it was a little too spicy, and she suggested substituting good bacon and some ground chilli, which would also have been good I think.
A winner, and worth repeating.

Blackened Salmon

Tuesday, 12th June 2012

I hunted around the internet for recipes for blackened salmon and found a dozen different ones. In the end I made this up based on the herbs and spices I had to hand.
The salmon was dipped in butter and then coated with a mix of salt, paprika, black pepper, thyme, nutmeg and a little chilli powder. Then cooked on the teppanyaki for two minutes face down and then 7 or 8 minutes on the skin side.
To accompany I made a salsa of mango and pineapple with red onion, green chilli and coriander and sauteed new potatoes. The combination of flavours was excellent, but the fish was a little pink and cool in the middle. Maybe slightly longer, less hot cooking would have been better.

Japanese style shrimps and salmon

Thursday, 19th April 2012

Not really an authentic Japanese meal by any means, but still very good. This was a piece of lightly smoked salmon, sliced and with a little sesame oil. The prawns were quickly stir-fried with soy, sake and mirin. With them some sliced ginger, spring onions and mushrooms also quickly cooked with some sake. Rice with freshly ground sanshou pepper. Really quite easy to do, but looks pretty and tasted great.

Pasta with Salmon

Thursday, 22nd September

We had hand-made pasta from the italian deli again, this time a mix of some with ricotta and spinach filling and some with salmon filling. As a topping I thinly sliced some salmon and cooked it lightly in an onion and cream sauce.
Those pasta parcels are deceptively large and we did not manage to eat them all.
The prosecco we had with it was excellent!

Parmesan Crusted Salmon Steaks

Friday, 15th July

Covered the salmon steaks with a mixture of breadcrumbs, parmesan and herbs and baked them in the oven for 20 minutes or so. Meanwhile I cooked a sauce of chanterelles, bacon and cream to serve over the tagliatelle.
The salmon was perfectly cooked and juicy, although there were a few too many bones lurking. The combination of juicy salmon, crunchy topping and creamy pasta sauce was excellent.