Cold poached salmon with herb mayonnaise

Salmon - Part 3.

A savoury baked delight.

Ingredients (serves 2):
1 piece fresh salmon fillet
1 bunch each of fresh dill, parsley and chervil
2 tbsp white wine
1 tbsp olive oil
1/4 tsp salt
Ground black pepper
Asparagus, grilled

For the mayonnaise:
2 egg yolks
170ml extra virgin olive oil
Juice of half a lemon
1 tsp fresh dill, finely chopped
1 tsp parsley, finely chopped
1 tsp chervil, finely chopped
A pinch of salt
Ground white pepper

Method:
1. Preheat oven to 150 deg C. Slice the fillet sideways so it opens up like a book.
2. Place the herbs on the fillet and fold the top half over. Place the salmon on a piece of foil and scrunch the ends to form a boat.
3. Pour the white wine and olive oil over the fish, then add salt and pepper. Seal in a loose parcel and bake for 25 minutes. Leave to cool.
4. To make the mayonnaise, stir the egg yolks in a bowl. Add some olive oil, drop by drop, blending constantly with an electric mixer until the yolks and oil form a smooth mixture. Add the rest of the oil in a slow, steady stream, then the lemon juice, herbs, salt and pepper.
5. Remove the fish from the foil and cut into two portions. Serve with mayonnaise on a bed of grilled asparagus.

Tips:
Substitute the white wine with a mixture of 1 tbsp each of lemon juice and water.

Recipe source: Simply Her magazine (Apr 2008)

Salmon teriyaki skewers

Salmon - Part 2.

Satay with a Japanese twist.

Ingredients (serves 2):
1 piece fresh salmon fillet
1/4 cup soya sauce
2 tbsp mirin
1 tbsp sugar
bamboo skewers

Method:
1. Preheat oven to 180 deg C and line a baking tray with greaseproof paper.
2. Marinate the fillet in the mixture of soya sauce, mirin and sugar. Chill for 15-20 minutes.
3. Remove the salmon from the bowl and keep the marinade. Cut the salmon into 5cm cubes and skewer them in threes.
4. Place the salmon skewers on the baking tray and brush with the marinade.
5. Bake for 10 minutes and serve hot.

Tips:
Marinate the salmon for less than 20 minutes so it won't be too salty.

Recipe source: Simply Her magazine (Apr 2008)

Salmon and cream cheese balls

Use leftover salmon as topping for a green salad, in an omelette or as mash for salmon cakes.

Buy only salmon that looks moist, has shiny, bright skin and firm flesh. Avoid any fish with a pungent, fishy aroma.

The orange flesh of wild salmon comes from krill, a marine animal they eat, while farmed salmon get their colour from an orange dye.

Fresh salmon here is chilled and air-flown. It can last for up to two days if stored in the chiller, and for six months in the freezer.


Salmon - Part 1.

A rich and nutty snack.

Ingredients (makes 20):
350-400g salmon fillet
1 block Philadelphia cream cheese, softened at room temperature
1/2 medium-sized red onion, finely chopped
1 tsp horseradish sauce
1 tbsp lemon juice
1/2 tsp salt
A small bunch of fresh parsley, finely chopped
1/4 cup pistachios, finely chopped

Method:
1. Preheat oven to 180 deg C. Bake the salmon for 25 minutes.
2. When the salmon has cooled, flake it with a fork and discard the skin.
3. In a large bowl, mix the salmon and the cream cheese until it forms a smooth paste. Add the onion, horseradish sauce, lemon juice and salt, and mix well. Chill for 1 hour.
4. Mix the parsley and pistachios and spread on a plate. Remove the salmon mixture from the fridge and shape into balls. Roll the balls in the parsley and pistachio spread to coat evenly. Serve immediately.

Tips:
Use pecans or walnuts in place of pistachios.

Recipe source: Simply Her magazine (Apr 2008)

Wonder omelette

Ingredients:
3 small eggs
Salt, to taste
Pepper, to taste
1 tbsp olive oil
2 small asparagus, cut into 0.5cm shreds
1/2 tomato, cubed
Grated cheddar cheese

Method:
1. Beat eggs in a small bowl with salt and pepper. Set aside.
2. Heat up the olive oil and stir-fry the asparagus.
3. To make the omelette, spread the asparagus evenly over one side of the frying pan. Pour the egg in and fry over low heat.
4. Add the tomato and spread cheddar cheese evenly over it.
5. Flip half the egg to cover the ingredients and press the edges down. Tur up the heat for a while. Remove and serve immediately.

Recipe source: Simply Her magazine (Apr 2008)

Braised lamb shank

This warm, aromatic dish, given a twist with Viet flavours, is food for the soul.

Ingredients (serves 2):
1 lamb shank
Salt and pepper, to season
3 tbsp vegetable oil
2 carrots, halved lengthwise and sliced
2 spring onions, cut into 4cm strips

For the braising stock:
5 cups chicken stock
4 cloves garlic
1 medium onion, quartered
2 lemongrass stems, bruised
1 thumb-sized piece of fresh ginger, sliced
3 star anise
1 tbsp fermented bean paste (tau cheo)
3 tbsp tomato puree
1 1/2 tbsp sugar

Method:
1. Preheat oven to 150 deg C. Season the lamb shank with salt and pepper. Heat oil in a frying pan till very hot and brown the shank on both sides. Set aside.
2. Put all the braising stock ingredients into a small pot and bring to a boil.
3. Place the lamb shank into a casserole pot and pour the braising stock over it. Cover and braise in a 150 deg C oven for 3 hours.
4. Remove the shank from the stock.
5. Strain the stock, then return the shank and stock to the pot.
6. Add the carrots and spring onions. Cook over low fire for 15 minutes or till the carrots are soft. Serve hot with rice or baguette.

Tips:
Debone the lamb shank before serving. Serve the bone on the side and slurp up the yummy marrow.

Recipe source: Simply Her magazine (Apr 2008)

Lasagne crepe stack

Try this meatless, no-pasta version that is as creamy and satisfying as the real thing.

Ingredients (serves 2):
1 packet Delices crepes
1 bottle Leggo's Pasta Bake Creamy Tomato & Mozzarella sauce
1 cup grated mozzarella cheese
30g grated parmesan cheese

Method:
1. Preheat oven to 180 deg C. Line a baking sheet with greaseproof paper. Lay one crepe on the sheet; trim with a knife if it's too big.
2. Spread 2 tbsp of pasta sauce evenly over the crepe and sprinkle a handful of mozzarella cheese on top. Lay another crepe over it and repeat.
3. After laying the last crepe, do not top with pasta sauce; sprinkle the remaining mozzarella cheese over it and top with parmesan cheese.
4. Bake for 10 minutes or until the top starts to bubble and turns golden. Serve hot.

Tips:
For a change, use bottled pesto in place of pasta sauce.

Recipe source: Simply Her magazine (Apr 2008)

Stir-fried beef with spring onion

Ingredients (serves 4):
300g beef fillet, sliced thinly
1 tsp corn flour
4-5cm ginger bulb
1 tsp sesame oil
2 tbsp olive oil
1 1/2 tbsp oyster sauce
2 tsp black sauce
1/2 tsp brown sugar
5 spring onion bulbs, discard roots and cut 6cm from the end

Method:
1. Coat the beef fillet evenly with corn flour.
2. Skin the ginger and cut 2 slices, then slice the rest into thin strips.
3. In a pan, fry the ginger strips in sesame oil over medium heat till crispy and brown. Remove and set aside.
4. Add olive oil and saute the 2 ginger slices. Add the oyster sauce, black sauce and brown sugar. Fry over medium heat for 1 minute, until fragrant.
5. Add the sliced beef and fry for 5 minutes over medium heat.
6. Add the spring onion bulbs and cook for another minute. Garnish with sliced ginger and serve immediately.

Recipe source: Simply Her magazine (Apr 2008)