Salmon Buddha Bowl
1 salmon skinless fillet
½ cup soy sauce
Dash of sesame oil
1 x crushed garlic
½ tablespoon honey
1 x spring onion chopped
1 x carrot thinly sliced length ways
1/2 purple onion thinly sliced
2 x radish thinly sliced
½ cucumber thinly sliced
1 cup white wine vinegar
1 x chili chopped
1 tablespoon sugar
½ avocado sliced
Small handful of Edamame
1 x teaspoon black sesame seeds
1 x nori seaweed sheets thinly cut
1 x teaspoon black sesame seeds
Small handful Coriander
1 x Spring onion
1/2 cup rice
In a bowl add all the marinade ingredients. Chop up the salmon into bite size chunks and add them to the bowl. Ideally leave for two hours to marinade in the fridge but if you’re in a rush you can coat and cook straight away.
Next slice the carrots long ways with a peeler to make ribbons, thinly slice the rest of the vegetables and add them to a bowl with the chili, white wine vinegar and sugar. Place in the fridge until you are ready to use.
Boil your rice according to the packet instructions, drain and place to the side.
Boil your edamame according to the packet instructions and then remove the inner pods and place to the side.
Take the salmon and pan fry until it is cooked through evenly and caramelised.
Now it’s time to assemble. Add the rice to the bowl, add the salmon, pickled veg, edamame, avocado, top with siracha mayo, sesame seeds, spring onion, nori seaweed and coriander. Add a wedge of lime and serve.
Herb Crusted Whole Salmon With Garlic & Rosemary Potatoes
1 x 1kg side of salmon, skin on, trimmed and pin-boned
2 tablespoons store-bought grated horseradish
5 x potatoes, scrubbed and quartered, parred boiled
3-5 cloves garlic crushed with skin left on
Handful of rosemary sprigs
Sea salt and cracked black pepper
2-3 table spoon of olive oil
2 x cloves garlic crushed
½ x cup flat-leaf parsley leaves, finely chopped
1 x tablespoon thyme leaves, chopped
1 x grated lemon rind
1 teaspoon fennel seeds
½ cup (35g) panko (Japanese) breadcrumbs
Serve with horseradish and lemon
Preheat the oven to 190 degrees.
Take a heavy based pan and line with baking paper. Wash, peel and quarter your potatoes and par boil for 5min. Add the potato to the pan with the garlic and rosemary with a good glug of olive oil. Carefully mix so that the potato is covered in the olive oil, season and place in the oven for 15min.
To a large tray add all the breadcrumb mixture, make sure the ingredients are evenly mixed.
Next take your salmon and cover with a thin layer of horseradish, laying the salmon in the breadcrumb mixture and cover all sides. After 15min take the potatoes out of the oven, turn them over, add the salmon to the pan and cook for another 15min or until the potatoes and breadcrumb mixture are golden.
Serve with horseradish and wedges of lemon.
Thai Style Fishcakes
Fish cake mixture
500g skinless salmon fillets, cut into 2cm pieces
½ cup of brown or white rice cooked
1 teaspoon of lemongrass paste
1 x tablespoon soy sauce
1 long red chili, chopped
1 tablespoon red curry paste (store bought)
½ teaspoon sea salt flakes
1 Thai lime leave, shredded
2 green onions, thinly sliced
½ cup coriander leaves, chopped, plus extra leaves to serve
Cucumber coriander dipping sauce
1 x Lebanese cucumber, seeds removed and finely chopped
1 x tablespoon finely chopped coriander leaves
1 x tablespoon lime juice
1 x tablespoon fish sauce
1 teaspoon sugar
2 x tablespoons water
Lime wedges, to serve
Coriander to serve
Place all the fishcake mixture into a food processor except for the cooked brown rice. Blitz until it forms a paste and then add the rice mix for a couple of seconds until its mixed through.
Put some gloves on or use your bare hands to form small patties (about four tablespoons). Place on a lined baking tray with a spray of olive oil and pop into the oven on 190 degrees. Cook for 10min, turning halfway or until golden.
Whilst the salmon cakes are cooking you can make the dipping sauce by adding all ingredients to a bowl and mixing until the sugar has dissolved.
Add some coriander to a plate and layer the fish cakes serving with a wedge of lime dipping sauce
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