North African-style Stuffed Fish

Ingredients

1 clove garlic, crushed
salt and freshly ground black pepper
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
3 lb sea bass, cleaned and scaled
1 bag prepared salad leaves

Stuffing

large pinch saffron threads
2 tablespoons olive oil
6 green onions (scallions), chopped
1/4 cup ready-to-eat dried apricots, chopped
1/2 cup fresh breadcrumbs
1/2 cup chopped walnuts
1/4 teaspoon ground cardamom

Method

  1. In a small bowl, mix together the garlic, salt, 2 teaspoons of the lime juice, cumin, chili powder and 1 tablespoon olive oil.
  2. Make several slashes in the skin of the fish and rub the marinade well in. Cover and leave in the refrigerator for 1 hour.
  3. To make the stuffing, place the saffron in a small bowl with 1 tablespoon hot water.
  4. In a saucepan, heat 2 tablespoons oil. Add green onions (scallions) and cook for a few minutes until soft.
  5. Stir in apricots, breadcrumbs, walnuts, salt, pepper, cardamom and soaked saffron. Cook for 1 minute then leave to cool.
  6. Preheat oven to 180ºC (350ºF).
  7. Place the fish on a sheet of well oiled foil and fill the cavity with stuffing. Draw foil up to make a parcel. Place on a large baking sheet and bake for 40-50 minutes until fish flakes easily when tested with a knife.
  8. To serve, cut into 4 fillets. Arrange on 4 warm plates and keep warm.
  9. Heat the cooking juices in a pan and add the salad leaves. Stir briefly until just wilted then add remaining lime juice. Serve with the fish, and with spicy rice.

Makes 4 servings.

Source: North African Cooking

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Baked Veal with Crispy Garlic and Herbs

Ingredients

750 g veal fillet
extra virgin olive oil, for brushing
sea salt and cracked black pepper
1/4 cup extra virgin olive oil, extra
3 cloves garlic, thinly sliced
2 cups basil leaves
1 cup tarragon leaves
arugula leaves, to serve

Anchovy Mayonnaise

300 g silken tofu
1 clove garlic, crushed
2 anchovy fillets
1/4 cup lernonjuice
1/3 cup finely grated parmesan

Method

  1. To make the anchovy mayonnaise, place the tofu, garlic, anchovies. lemon juice and parmesan in a food processor and process until smooth. Refrigerate until ready to use.
  2. Preheat oven to 180ºC (350ºF).
  3. Brush the veal with oil and sprinkle with salt and pepper.
  4. Heat a large non-stick frying pan over medium heat and cook the veal, turning, for 12 minutes or until browned on all sides.
  5. Transfer to a baking tray lined with non-stick baking paper and roast for 10 minutes.
  6. Allow to cool to room temperature.
  7. Heat the extra oil in a clean large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute.
  8. Add the basil and tarragon and cook for 2-3 minutes or until the garlic is golden and the herbs are crisp. Remove with a slotted spoon and set aside on paper towel to drain.
  9. Slice the veal and top with the crispy garlic and herbs. Serve with the anchovy mayonnaise and arugula.

Makes 4 servings.

Source: Donna Hay

Indian-style Grilled Salmon with Mango Salsa

Ingredients

2 lb salmon fillet
1 Tbsp olive oil
1 tsp Sambar Powder
1/2 tsp Garam Masala
1/4 tsp salt

Salsa

1/2 mango, finely chopped
2 Tbsp mango juice
1 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped red onion
1 Tbsp lemon juice
1/2 tsp fennel seeds
1/4 tsp salt

Method

  1. Mix all the salsa ingredients and let sit for 5 minutes while you grill the fish.
  2. Gently rub the salmon fillet with oil and season with the sambar powder, garam masala, and salt.
  3. Preheat the barbecue to medium-high and place the salmon skin down on the grill. Cook for about 12 minutes, until the fish flakes with gentle pressure from a fork.
  4. To serve, place a piece of salmon on each plate and top with a spoonful of mango salsa. Serve with brown basmati rice.

Makes 4 servings.

Source: Everyday Indian

Italian-style Roasted Salmon with Vegetables

Ingredients

1 kg whole salmon or piece or joint of salmon on the bone, scaled and gutted
a few sprigs of fresh rosemary
2 large fennel bulbs
4 celery sticks
2/3 cup decent olive oil
juice of 1 lemon
1 tablespoon dried oregano
3 tablespoons chopped fresh parsley
freshly ground sea salt and freshly ground black pepper
12 black olives, pitted (optional)
2/3 cup dry white wine
boiled new potatoes, to serve (optional)

Method

  1. Preheat the oven to 220°C/425°F.
  2. Wash the salmon inside and out, making sure you’ve cleaned out all the dark blood near to the backbone. Fill the cavity with small sprigs of rosemary.
  3. Cut the fennel bulbs in half lengthways and trim off the woody stalks. Trim away any green fronds and set these aside. Cut out the hard core and slice the fennel roughly. Slice the celery roughly. Blanch the vegetables in boiling salted water for 3-5 minutes to soften, then drain.
  4. Whisk the oil, lemon juice, herbs, salt and pepper together in a medium bowl and pour over the fennel and celery. Toss well to coat. Spread this over the base of a shallow ovenproof dish big enough to take the salmon. Lay the salmon on top of the fennel mixture, tuck in the olives (if using) around the fish and pour over the wine.
  5. Bake in the oven for 30 minutes. Baste the salmon with the released juices from time to time and give the vegetables an occasional stir. Remove from the oven, cover the salmon with a piece of foil and leave for 5 minutes to ‘set.’ Uncover and serve, lifting off the skin and easing the salmon off the bone into nice flakes. Serve with a pile of the vegetables and perhaps a few new potatoes.

Makes 4 to 6 servings.

Source: Top 100 Salmon Recipes

Breakfast Toasts with Smoked Salmon, Avocado and Cucumber

Ingredients

1 medium ripe avocado
1 tbsp freshly squeezed lemon juice
sea salt and freshly ground black pepper
2 slices grainy bread or 1 grainy, seedy bagel, halved
1 small cucumber, cut into paper-thin ribbons
2 paper-thin red onion slices
2 oz wild smoked salmon
sprouts or microgreens or fresh dill sprigs for garnish (optional)

Method

  1. Halve avocado, remove pit and scoop out flesh into a small bowl.
  2. Add lemon juice and a couple grinds of salt and pepper. Mash well with a fork, leaving a few lumps. Set aside.
  3. Toast bread until nice ‘n’ toasty (so it won’t go soggy after topping with avocado!).
  4. Spread half of the avocado mixture over each piece of toast. Top with cucumber ribbons and onion slices, followed by salmon and sprouts, if using. Serve immediately.

Makes 2 servings.

Source: Yum & Yummer