Poached Salmon with Curried Couscous

Ingredients

4 (3 oz each) wild salmon fillets, skin on
1 cup organic dry white wine
1 cup water
1 lemon, thinly sliced
2 bay leaves
2 sprigs Italian parsley
1 cup sugar snap peas

Couscous

4 Tbsp coconut oil or extra-virgin olive oil, divided
1 cup Israeli couscous, also known as pearl couscous 1/4 cup (60 mL) plain yogurt
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 tsp sea salt
1 tsp freshly ground black pepper
1 small carrot, peeled and coarsely grated
1/2 cup minced cilantro
1/2 cup dried currants
1/4 cup unblanched sliced almonds, lightly toasted
2 whole green onions, thinly sliced

Method

  1. Cut salmon into 4 single servings.
  2. In large, deep frying pan, bring wine, water, lemon, bay leaf, and parsley to a gentle simmer. Add salmon fillets, skin side down. Add a little more water if necessary to completely cover salmon. Cover pan with lid and gently poach over low heat for 5 minutes. Scatter sugar snap peas overtop. Remove pan from heat and set aside, keeping covered.
  3. Meanwhile, cook couscous. Bring 2 cups water to a boil. Stir in 1 Tbsp oil and couscous. Reduce heat and simmer, uncovered, for 7 to 10 minutes, or until couscous absorbs the liquid but is still firm. Give it a quick stir every minute. Remove from heat, cover, and set aside for 2 to 3 minutes. Fluff with fork.
  4. Whisk together yogurt, remaining oil, vinegar, and seasonings. Stir to blend. Pour over fluffed couscous and mix well.
  5. Fold in carrot, cilantro, and currants. Stir in more seasonings to taste, if you wish.
  6. Remove salmon and peas from poaching liquid. Discard liquid. Peel skin from fillets.
  7. Spoon couscous onto large platter or divide among 4 individual serving bowls. Place salmon fillet on top and surround with snap peas. Sprinkle with toasted almonds and green onions.

Makes 4 servings.

Source: Alive magazine

Japanese-style Grilled Fish Glazed with A Miso-mirin Mixture

Ingredients

1-1/3 cups white rice, such as jasmine or short-grain sushi rice
1/4 cup white miso
2 Tbsp mirin
1/2 tsp unseasoned rice vinegar
4 (5-oz each) skin-on salmon fillets, preferably about 3/4 inch thick
1/2 cup loose-leaf green tea
Kosher salt
3 medium green onion, thinly sliced (about 1/2 cup)
1 Tbsp toasted sesame seeds; more for garnish

Method

  1. Cook rice and keep warm.
  2. Position a rack 4 inches from the broiler and heat the broiler on high.
  3. In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes.
  4. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.
  5. Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.
  6. Gently mix the green onion and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.

Makes 4 servings.

Source: Fine Cooking magazine

Spanish Tapas of Tuna, Cheese and Bell Pepper

Ingredients

6 mixed red, green, yellow, or orange bell peppers
2 tbsp Spanish olive oil
7 oz canned tuna in olive oil, drained
scant 1/2 cup curd cheese
4 tbsp chopped fresh fiat-leaf parsley
1 garlic clove, crushed
salt and pepper

Method

  1. Preheat the oven to 400°F/200°C.
  2. Brush the bell peppers with the oil and put in a roasting pan. Roast in the preheated oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.
  3. Using a slotted spoon, transfer the roasted peppers to a plastic bag and let cool for about 15 minutes, or until cool enough to handle.
  4. Meanwhile, put the tuna on paper towels and pat dry to remove the oil. Transfer to a food processor, then add the curd cheese, parsley, and garlic and process until mixed together. Season to taste with salt and pepper.
  5. Using a sharp knife or your fingers, carefully peel away the skins from the cooled bell peppers. Cut the bell peppers into quarters and remove the stems, cores, and seeds.
  6. Put a heaping teaspoonful of the tuna and cheese mixture on the pointed end of each bell pepper quarter and roll up. If necessary, wipe with paper towels to remove any filling that has spread over the skins, then arrange the rolls in a shallow dish on end with the filling uppermost. Cover and chill in the refrigerator for at least 2 hours, until firm, before serving.

Makes 8 servings as part of a tapas meal.

Source: Tapas

Barley Risotto with Pancetta-wrapped Salmon and Mushroom

Ingredients

4 X 4 oz salmon fillets
freshly ground sea salt and freshly ground black pepper
8-12 slices pancetta
3 tablespoons olive oil, plus extra for drizzling
heaped 1 cup pearl barley, washed and drained
1 small onion, finely chopped
1 garlic clove, finely chopped
1-3/4 cups chicken or vegetable stock or water
1 tablespoon light soy sauce
2/3 cup red wine
8 oz chanterelles (or other mushrooms, such as ceps, porcini, field mushrooms or large flat mushrooms)
1/4 cup unsalted butter
1 tablespoon each chopped fresh tarragon and parsley

Method

  1. Preheat the oven to 220°C/425°F.
  2. Season the salmon fillets with salt and pepper and then wrap each in 2-3 slices of the pancetta. Cover and set aside.
  3. Heat a large frying pan until hot. Pour in the olive oil, then add the barley and stir until it starts to turn golden – about 5 minutes.
  4. Add the onion and garlic and continue frying for 5-10 minutes, until the barley starts to brown. Don’t let it burn.
  5. Add the stock, soy sauce, red wine and seasoning. Bring to the boil and simmer gently until nearly all the liquid is gone – this should take at least 30 minutes.
  6. Meanwhile, brush or scrape the mushrooms clean (slicing any bigger ones to size) and heat another frying pan until it’s hot. Add 2 tablespoons of the butter and the mushrooms. Stir-fry until lightly colored – about 4-5 minutes. Season with salt and pepper.
  7. Add the stir-fried mushrooms to the barley and mix together. Remove from the heat and cover with tin foil pierced with holes to allow the barley to swell and absorb all the liquid. Leave it in a warm place for 15 minutes. (At this stage, you could let the risotto cool, reheating it for serving up to 24 hours later.)
  8. Whilst waiting for the risotto to rest, place the pancetta-wrapped salmon on a baking tray, drizzle with olive oil and bake for approximately 10 minutes until the pancetta is golden.
  9. Pop the risotto pan back on the heat, add the tarragon and parsley, and the remaining butter. Stir well until hot, taste for seasoning and divide between four plates. Carve each fillet into three slices, place on top of the risotto and serve.

Makes 4 servings.

Source: Nick Nairn’s Top 100 Salmon Recipes

Grilled Trout with Lemon Juice and Black Pepper Served with Quinoa

Ingredients

1-1/2 cups quinoa
1-1/2 cups canned vegetable broth
1-1/2 cups water
2 carrots, diced
1 onion, diced
3 boneless butterflied trout, 9 oz each, halved lengthwise
2 tablespoons lemon juice
1/2 teaspoon ground pepper
2 tablespoons chopped fresh flat-leaf (Italian) parsley
6 lemon wedges

Method

  1. Put the quinoa in a bowl and add cold water to cover. Stir gently with a fork for 1 minute. Drain through a fine-mesh sieve, then rinse under cold running water for 1 minute. Drain thoroughly, 4-5 minutes.
  2. In a large saucepan, bring the broth and water to a boil. Add the carrots and onion and cook, stirring occasionally, until it returns to a boil.
  3. Stir in the quinoa, cover, and reduce heat to low. Simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
  4. Preheat a broiler (grill). Coat a broiler rack with nonstick cooking spray.
  5. Place the fish on the prepared rack, flesh side up. Drizzle each with 1 teaspoon lemon juice and season with the pepper.
  6. Position the broiler rack about 4 inches from the heat.
  7. Broil the fish until opaque throughout, about 5 minutes.
  8. To serve, mound the quinoa mixture on a platter. Top with the fish. Sprinkle with the parsley. Garnish with the lemon wedges.

Makes 6 servings.

Source: Mayo Clinic