Tag: fish

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Foodie Friday: Parmesan crusted salmon

Fish is an important part of a healthy diet and salmon is one of the most nutritious sources of Omega 3 fatty acids. Studies have shown that a diet rich in Omega 3 has been shown to improve cognitive function in young adults. Thanks to Tassal for today’s recipe.

Serves 4

Ingredients

4 Tassal Fresh Salmon Portions, skin-off
2 Tbsp olive oil
1 clove garlic, minced
1⁄2 cup finely grated parmesan cheese
1⁄4 cup panko bread crumbs 30g butter, melted
1 Tbsp chopped fresh parsley
2 lemons, zest only
1 whole broccoli, remove stem
2 large Corn
Salt and Pepper, for seasoning

Method

Step 1 Pre-heat oven to 180°C, and put 2L of water in a pot to boil with 1 tablespoon of salt.

Step 2 In a mixing bowl, mix together; olive oil, garlic, parmesan cheese, bread crumbs, butter, parsley and lemon zest until well combined.

Step 3 Place Salmon onto a lined baking dish, and cover the top of fillets with mix. This will make the crust. Place the salmon in the oven for 8-10 mins.

Step 4 The water should be boiling, cut the corn into 4-5 pieces depending on the size and drop into salted boiling water for 3 mins. Add broccoli to the water, leaving corn in and leave for 5 mins. Strain vegetables and season.

Step 5 The salmon should be cooked now, remove from oven and lift straight onto board. Serve with broccoli and corn and enjoy!

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Foodie Friday: Salmon with Quinoa and Parsley Vinaigrette

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This week, Williams-Sonoma comes to rescue us from our sneaky long weekend diet with a beautiful pan fried salmon, served with quinoa and a tangy parsley vinaigrette.

1 April 2016 - Salmon with Quinoa and Parsley Vinaigrette

Salmon is a terrific source of omega-3 fatty acids, which help with heart health. Nutrient-dense quinoa has a mild flavour and light, fluffy texture which pairs well with rich salmon and slightly bitter parsley. Ask your fishmonger for centre-cut salmon to ensure the pieces are the same thickness throughout, which will help them to cook evenly.

Ingredients

Salt and freshly ground pepper

1 cup quinoa, rinsed

4 salmon fillets (125g to 185g each)

2 tbsps plus 2 tsp olive oil

3 tbsps red wine vinegar

2 tsp Dijon mustard

½ cup chopped fresh flat-leaf parsley

Method

In a saucepan, bring 2 cups water to a boil over high heat. Add a big pinch of salt and the quinoa. Return to a boil, then reduce the heat to low. Cover and cook until all the liquid is absorbed, about 12 minutes. Using a fork, fluff up the quinoa. Put the lid back on and let stand for 15 minutes.

Warm a stove-top grill pan over medium-high heat. Brush the salmon with 2 tsp of the olive oil and season well with salt and pepper. Place the salmon on the pan, flesh side down and cook for 5 minutes. Flip the salmon over and cook until done to your liking, about 4 minutes more for medium. Transfer to a plate.

In a small bowl combine the vinegar, mustard, ½ tsp salt and a pinch of pepper. Slowly whisk in the remaining 2 tbsps oil and stir in the parsley to make vinaigrette. Stir 3 tbsps of the vinaigrette into the quinoa.

Divide the quinoa among 4 warmed plates. Top each plate with a piece of grilled salmon and drizzle the remaining vinaigrette over the top to serve. Serves 4.

Adapted from Williams-Sonoma’s Healthy Dish of the Day, by Kate McMillan.

–Enjoyed this recipe? You can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

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Sous vide: the chef’s best kept secret, now available at home

Last week, I was lucky enough to attend a demonstration of Breville’s latest kitchen gadget, the Sous Vide Supreme, by My Kitchen Rules judge and celebrity chef Pete Evans (yes, he of the activated almonds) at Sydney Seafood School. It was my first visit to the fish markets, where the school is based, and wow, what a fascinating experience! A great way to get the mind buzzing with fish and seafood recipe ideas!

Breville Sous Vide Supreme BSV600

So, sous vide. Had I heard of it? No. But then we all know I’m not much of a masterchef and my kitchen certainly doesn’t rule. Literally translated from the French, it means ‘under vacuum’. I’d heard of boil in the bag fish (takes me back to my student days, with mashed potatoes please) but this is something way more sophisticated and, Pete assures us, used by almost every top restaurant in the world. Who knew? When you order that perfectly done steak, the reason it’s so perfect is because it’s been cooked in a plastic bag in a temperature controlled bath of water, then finished off with a flash in the pan! Fascinating! Some would call it cheating. I’d call it smart.

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