Salmon with Asian sauce and rice

This is a dish that is literally prepared and served in 30 minutes. You can make this for a quick lunch or a weeknight entertaining dinner. This is healthy, super quick, delicious and low on utensil usage too!

Ingredients:
For Salmon:
Salmon fillet
Some oil
Salt and pepper

For Asian Sauce:
3-4 dashes of Fish Sauce
1/2 tbsp Oyster Sauce
6-7 tsp of  Soy Sauce
1 tbsp Peanut Butter
1/2 tbsp Maple Syrup
1/4 cup Sake (optional)
1/2 cup Vegetable Broth or Water
1 inch piece of Ginger
3-4 tsp Chinese Spicy Chilly Crisp Sauce

Leafy Vegetable Salad:
Two Scallions
Some coriander
Some Romaine Lettuce

Rice

Method:
1. Heat some oil on a non-stick pan. Once the oil is heated put the salmon fillet on the pan, skin side down.
Sprinkle some salt and pepper on the salmon and cover the pan with a lid.
Cook salmon on low-to-medium flame with the lid on for 15 minutes.

2. On the side, put some rice for cooking.


3. While the salmon is cooking, prepare the sauce in a bowl. Mix soy sauce, fish sauce, oyster sauce, sake, vegetable broth, chilly crisps, peanut butter, grated ginger, salt and pepper.

4. Thinly slice two scallions. Chop coriander and some romaine lettuce. Mix these vegetables and keep on side.

5. After 15 minutes, remove the salmon from the pan and wrap in an aluminum foil. Seal this wrap with another aluminum foil to make a double insulation around the salmon. Set aside on a wooden chopping board for 10 minutes.


6. While salmon is resting, put the prepared sauce in the same pan with the salmon juices. Boil the sauce for 5-6 minutes or until it thickens.

7. In the end assemble the dish by placing some rice at the bottom of the plate, top with the flaked salmon and vegetable salad. Dress up the dish with the Asian sauce.

Entertain!

Or take a carry out for lunch!

Salmon marinated in tamarind sauce with millet

This was a spontaneous dish that I pulled together when I was missing my home during the days of navratri. My parents and grandparents used to prepare special meals rather humble feasts for us, all these nine days. Millet was a special part of our diet that we had almost  everyday - either for lunch or for supper. Here I tried to recreate something similar to what I had, with some of my twists.
First, instead of making a traditional sauce, I used my speed power and used a ready-made tamarind sauce and secondly, I added a little fish to the mixture to just make the dish more date-likey! :)

Ingredients:
Clarified butter
2 Potatoes
~3/4 cup Millet
~5 cups of water
6oz Salmon fillet
1 cup Maggie Tamarind Sauce
Some roasted peanut powder
Cumin seeds
Red Chilly Powder
Salt

Method:
1. Marinate: Marinate the salmon in tamarind sauce and a little clarified butter and set aside for about 15-20 minutes.

2. Millet: While the salmon marinates, cut the potatoes in small cubes. Heat some butter and saute cumin seeds and red chilly powder for a few seconds. Then add the potatoes, millet, salt, some roasted peanut powder and about 2 cups water. Cover and cook on low for about 20 minutes on medium to low heat.

3. Tamarind broth: In another pan, heat clarified butter and saute cumin seeds for a few seconds. Add tamarind sauce and remaining 2-3 cups of water. Mix well and set it to bubble on medium to low heat for about 10 minutes. After that add, some roasted peanut power and let it bubble on low until ready to serve.

4. Salmon: Cover and cook the salmon fillet in some butter for 12-13 minutes. After that, double wrap the salmon in aluminium foil and let it rest for another 10 minutes.

5. Assembly: use a bowl as mound and put the millet in the middle of the dish. Top the millet with flaked salmon. Gently spoon the tamarind broth on the side to create a moat effect.

Millet that I used for this dish

Salmon with spinach in coconut milk and rice

A must try salmon recipe for every salmon fan! The salmon flakes are irresistibly succulent and coconut milk and sake sauce sauce just takes the dish to another level.

Ingredients:
~6oz filet of Salmon(with skin on)
Vodka/Sake
Soy sauce
Dijon Mustard
Toasted Sesame Seed oil
Salt
White Pepper
Butter (ghee)
Spinach
Coconut milk
Cooked white rice

Method:
1. Marinate the fish filet in some vodka/sake, sesame seed oil, soy sauce, dijon mustard, salt and white pepper for about 15-20 minutes.
2. In a non-stick pan, add some butter and put the filet skin side down. Cook in the pan, covered, for about 10-12 minutes over medium heat. Reserve the marinade.
3. Then take off the cooked salmon and wrap it in an aluminium foil(double wrap preferred) and set aside for 10 minutes.
4. While the fish is resting, add the reserved marinade to the pan and reduce the alcohol. Don't add any more salt or butter to the pan.
5. Add a few table spoons of  coconut milk and bring to boil.
6. Once the milk starts to boil, add spinach leaves and allow it to wilt.

For assembly of the dish, put the cooked rice at the bottom of the plate. Top that with flaked salmon and spinach with coconut milk sauce. Enjoy this dish while it's still hot!

Baked Salmon

This is a traditional recipe that one of my close friend shared with me. Before this, I never knew how to cook salmon properly and so I missed on all the rich nutrients that salmon had to offer... but not anymore!!! :)

Ingredients:

4 oz salmon filet

1/2 cup lemon juice

1 tsp thyme

1 tsp basil

salt to taste

Method:

1. Marinate the salmon in lemon juice, thyme, basil and salt mixture for at least 2-3 hours or overnight. The fish will half cook in the fruit's acid.

2. Put the salmon in a baking dish and cover with the aluminium foil. Cook the fish at 350 F for 20 minutes.

3. Now remove the cover from the salmon and cook it for another 20 minutes.

4. In the end broil the fish for 5 minutes to get a crisp crust and a juicy filling.

Enjoy this with a side of red cabbage salad or baked eggs!