Tuna Salad Sushi Bowl

Ingredients

1/3 cup teriyaki sauce
1/3 cup rice vinegar
1 tbsp finely grated fresh ginger
45O g packaged brown microwave rice
2 X 185 g canned tuna in spring water, drained
1 Lebanese cucumber, about 130 g, halved lengthwise, seeded, sliced thinly lengthwise
1 large avocado, about 320 g, sliced thinly
1 large carrot, 180 g, cut into matchsticks
1/3 cup drained pickled ginger, sliced thinly
1 tbsp toasted sesame
1/2 sheet toasted seaweed (nori), shredded finely

Method

  1. Combine sauce, vinegar and ginger in a small bowl.
  2. Reheat rice following packet instructions.
  3. Combine warm rice and half the dressing in a bowl.
  4. Serve rice with tuna, cucumber, avocado, carrot and pickled ginger.
  5. Drizzle with remaining dressing and sprinkle with sesame seeds and seaweed before serving.

Makes 4 servings.

Source: Everyday Powerfoods


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Trout with Mushrooms and Potato-Parsnip Mash

Ingredients

4 medium potatoes, peeled and cut into chunks
4 medium parsnips, peeled and cut into chunks
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 fresh whole trout (about 12 ounces each), filleted
1/4 cup (1/2 stick) butter, divided
12 ounces cremini mushrooms, sliced
1/4 cup dry white or rose wine
1 tablespoon minced fresh sage

Method

  1. Place potatoes and parsnips in large saucepan; add cold water to cover. Bring to a boil over high heat. Reduce heat to medium-low; simmer until vegetables are fork-tender.
  2. Combine flour, thyme, salt and pepper in shallow dish. Coat trout fillets with flour mixture, shaking off excess.
  3. Heat 2 tablespoons butter in large skillet over medium-high heat. Add fish to skillet in single layer; cook 1 to 2 minutes per side until fish just begins to flake when tested with fork. Remove from skillet and keep warm.
  4. Add mushrooms to skillet; cook and stir 3 minutes, adding additional butter if needed to prevent scorching. Season with salt and pepper.
  5. Add wine; cook and stir until most of liquid has evaporated.
  6. Drain potatoes and parsnips; return to saucepan and mash. Stir in remaining 2 tablespoons butter and sage; season with salt and pepper. Serve trout over mashed vegetables and top with mushrooms.

Makes 4 servings.

Source: Irish Cooking Bible


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Chili Honey Glazed Salmon with Two Sauces

Ingredients

1 pound tomatillos, husked
1 red onion, coarsely chopped
8 garlic cloves, 2 chopped
2 large jalapenos, stemmed
1/4 cup canola oil, plus more for brushing
salt and freshly ground pepper
1/4 cup fresh lime juice
1/4 cup chopped cilantro, plus sprigs for garnish
1/4 cup honey
1 canned chipotle in adobo, chopped
1 teaspoon ground cumin
1 (19-ounce) can black beans with their liquid
1-1/2 teaspoons pure ancho chili powder
1-1/2 teaspoons Dijon mustard
4 (8-ounce each) center-cut salmon fillets with skin
Sour cream, for serving

Method

  1. Preheat the oven to 375°F.
  2. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapenos. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.
  3. Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.
  4. In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
  5. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the black bean sauce with salt.
  6. Light a grill or preheat a grill pan.
  7. In a small bowl, combine the remaining 2 tablespoons of honey with the ancho chili powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chili-honey glaze and grill skin side up until lightly caramelized, 2 minutes.
  8. Spoon the tomatillo salsa on plates and top with the grilled salmon. Garnish with the cilantro sprigs and serve with sour cream and the black bean sauce.

Makes 4 servings.

Source: Chef Bobby Flay


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Smoked Haddock, Radish and Avocado Omelette Wraps

Ingredients

6 eggs
2 tablespoons butter
7 oz hot smoked haddock, flaked
1 cup watercress
1 ripe avocado, peeled, stoned/pitted and chopped
6 radishes, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
sea salt and black pepper, to season

Method

  1. Preheat the oven to 140°C (275°F).
  2. Gently beat the eggs in a bowl and season with salt and pepper.
  3. Put an ovenproof plate in the preheated oven to heat up.
  4. Heat about 1 teaspoon of the butter in the frying pan/skillet over high heat and swirl it around the pan. Pour in about 3 tablespoons of the beaten eggs – just enough to coat the base of the pan.
  5. Wait for 30 seconds, then flip over. Repeat with the remaining mixture, using the same amount of butter each time, until you have about eight omelettes, keeping them warm on the plate in the preheated oven.
  6. Put the smoked haddock, watercress, avocado and radishes in a large mixing bowl. Stir in the oil and lemon juice and season with pepper.
  7. Lay two omelette wraps out on a board and spoon some of the haddock filling down the middle of each one, then roll up and transfer to a plate. Repeat with the remaining wraps and serve.

Makes 4 serving.

Source: 100 ways with Eggs


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Fried Garoupa with Mushroom Sauce

Ingredients

8 oz boneless garoupa
1/3 cup canned mushrooms
1 oz butter
2 tbsp flour
1/2 egg white

Seasonings

1/3 tsp salt
dash of lemon juice
pinch of pepper

Sauce

1 cup chicken stock
1-1/2 oz evaporated milk
1/4 tsp salt
1/4 tsp sugar
pinch of pepper

Method

  1. Rinse garoupa and wipe dry. Cut into pieces. Mix fish with seasonings.
  2. Brush garoupa with egg white, then dust with pinch of flour. Fried fish in hot oil until done. Take out and drain.
  3. Arrange fish on plate. Keep warm.
  4. Mix sauce ingredients in a small bowl.
  5. Heat 1 oz butter and saute mushrooms, sprinkle with wine. Add flour and saute until flavour comes out. Mix in sauce. Stir well until sauce thickens. Pour sauce over fish and serve with vegetables of your choice.

Makes 2 servings.

Source: Lisa Yam’s Western Seafood Cuisine


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