Wild Caught Coho Salmon and Summer Veggies

Salmon is a prized fish because it is high in Omega-3, a essential fatty acid required for brain development and to reduce risk of chronic pulmonary diseases. This recipe is not only satisfying and convenient, it brings out the natural flavours of a Wild Caught Salmon.

Prep Time: 15min
Cook Time: 30min

Ingredients
4 x 200g Wild Caught Coho Salmon Fillet
1 yellow zucchini, sliced into half moons
1 green zucchini, sliced into half moons
400g of pumpkin, chopped into bite-sized cubes
2 shallots, 1 thinly sliced and 1 chopped
1 clove garlic, minced
2 1/2 tbsp olive oil
salt and freshly ground black pepper
1 1/2 tbsp fresh lemon juice
2 large tomatoes, diced
1 tbsp chopped fresh thyme
3/4tsp dried oregano

Directions

  1. Pre-heat over to 200C. Cut 4 sheets of aluminium foil into 50cm lengths
  2. Toss zucchini, pumpkin, sliced shallot, garlic together with 1 tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush Salmon Fillets with 1 tbsp of olive oil, season both sides with salt and pepper then place one fillet over each layer of vegetables on foil. Drizzle lemon juice over Salmon.
  4. Toss together tomatoes, remaining diced shallots, thyme and oregano and 1 1/2 tsp olive oil, season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until Salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm.
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Kimchi Pork Shabu Stir Fry

With a cooking time of 10minutes and a preparation time of 10 minutes, these are the best type of recipes to have on hand after a hard day of work and a table full of hungry people.  Kimchi Pork Shabu Stir fry is a relatively easy dish to prepare. The taste of this dish is hard to describe because you know what is going on inside your mouth , but you can’t find the words to articulate what makes this dish so yummy.

Ingredients

100g of pork belly shabu shabu
2 thinly sliced ginger
3 cloves of garlic, peeled and minced
100g of kimchi, cut to bite-sized pieces
2 stalks spring onions, cut to 5cm length
1/2 tsp light soy sauce
1 tsp sesame oil
2 dashes of white pepper powder

Directions

  1. Marinade pork belly with light soy sauce, sesame oil and white pepper for 5 minutes
  2. Heat oil in wok, stir fry ginger and garlic for 30 seconds. Add pork belly shabu shabu and stir fry until meat is cooked
  3. Add kimchi. Cover with lid and simmer for 1 minute. Turn off the heat and stir in the spring onions while the contents are still hot.
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Black Sesame seeds with prawns

Ingredients

1/2 tbsp black sesame seeds
1-2 tbsp of oil
2-3 garlic cloves, finely chopped
250g raw prawns, peeled
200g water chestnuts, drained and thinly sliced
125g snow peas, trimmed
2 tbsp vegetable stock or water
1 tbsp light soy sauce
1 tbsp oyster sauce

Directions

  1. Dry-fry the black sesame seeds in a small pan over medium heat for 1-2 min or until they are fragrant then set them aside.
  2. Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.
  3. Add the prawns, water chestnuts and snow peas. Stir-fry over high heat for 1 – 2 min. Add the stock, soy sauce and oyster sauce and stir-fry for another 2 -3 min or until the prawns turn pink.
  4. Stir in the fried sesame seeds and serve

 

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Cured Salmon, Feta Cheese, Melon & Grapefruit

A party dish that will leave your guests craving for more. Simple yet classy Salmon Hors D’oeuvre, is a great dish to bring to any party. Great for time-sensitive people as it takes 10 minutes to cook and prepare.

Ingredients:

300g Watermelon
100g Feta Cheese
4 Kiwis
100g of Cured Salmon
Cocktail Sticks

Marinade:

2 Tbsp Chopped Mint
1-2 Tbsp Liquid Honey
Juice of 1 lime
1 tbsp Olive oil
Mint Leaves, to garnish

Directions:

  1. Cut the watermelon into 2cm cubes
  2. Cut the feta into cubes of the same size
  3. Cut the kiwis into cubes of the same size too
  4. Place the feta, melon, kiwi and salmon onto the cocktail sticks.
  5. Brush the marinade over the Salmon Hors D’oeuvres.
  6. Place in the fridge for a couple of hours before serving.

Serves 4

Cooking Time 10 minutes

 

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