Archive for » July 27th, 2008«
This recipe is super simple, tastes wonderful is a low carb meal and only takes 30 minutes to make. I love fish and salmon is no exception, it has been on special at the moment which makes it an even better buy when you want a fish dinner. I have included the ingredients below of the vegetables I served this with for two so either serve it this way or it is also good with rice or noodles if you want to add some more carbs. The sauce would be enough to drizzle over 4 average size salmon fillets, mine were large. If you wanted to have enough liquid for 4 to go with rice or noodles and wanted the extra liquid. I think the sauce ingredients would would work fine doubled, I would not add too much more ginger though and the chili amount is fine as is.
Ingredients
2 Salmon fillets
2 Tablespoon peanut oil, divided use
1 Clove garlic, crushed (up this to 2 if you do not accompany with the veg.)
3 Tablespoons orange marmalade (not thick cut)
3 Tablespoons kejap manis (please use this and not soy it is sweeter)
2 Red chilies, finely chopped (add as many or few seeds according to personal taste)
2 Teaspoons grated fresh ginger
3 Tablespoons rice wine vinegar
2 Teaspoons sugar
Vegetables
1 Clove garlic, crushed
1 Red pepper, sliced thinly
250g Asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.)
60g Baby asparagus spears
120g Bean Sprouts
Method
1. Add a little peanut oil to a pan, about 1/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add marmalade, manis, vinegar and sugar, stir to heat through.
2. Add another half tablespoon oil to another pan, cook fish skin side down first, to crisp skin, turn and cook salmon until pink, and flakes easily and is cooked as desired.
3. Heat remaining tablespoon of peanut oil in a wok add pepper and garlic, stir fry 1 minute, turn heat down, add Asian veg pack, asparagus and bean sprouts, stir fry until veg are tender.
Note: If wok is too hot veg will burn, make sure it has cooled down a bit add a little soy and water if you need some liquid, but keep it very minimal.
To Serve: Place vegetables on a plate top with salmon and drizzle with sauce.
All photos taken buy me unless otherwise stated.
This is a wonderful recipe that can be prepared in not too much time, most of the time is the long cooking time to get the yummy crusty top on this casserole. I make this with whole BBQ chicken that you can get from your supermarket, but the other night when I had planned to do this, they had sold out, so I had to buy chicken breasts instead. It was a real pain as I was late coming home from work anyway and then I had to cook the chicken. I also could not get a can of cream of chicken soup so I had to buy a knorr sachet and make the chicken soup as well so you can imagine the time this added to an already late dinner. Oh well it was really good and tasty in the end and we all enjoyed it even if it was late. I usually have left overs when I make this as there are only 3 of us. I just store the leftover in the fridge and then I reheat in the oven so you still have the crusty top.
Ingredients
1 BBQ Chicken
2 Tablespoons butter
1 Onion, diced
1 Stick celery, diced
3 Cloves garlic, crushed
1 Large shallot, diced
4 Bacon rashers, chopped
100g Mushrooms, sliced thinly
1 Can cream chicken soup (500ml) (I used a 570ml knorr sachet as this is all I could get.)
180ml Sour cream
2 Fresh ears corn cob (550g) (divided use)
1 Cup firmly packed gruyere cheese
Cheese Batter
1 Cup self raising flour
2 Eggs
1/2 Cup milk
1 Cup firmly packed gruyere cheese
1 Ear corn (from the 2 listed above.)
2 Tablespoons parsley
3 Tablespoons panko flakes
Method
1. Remove chicken from bones, chop meat roughly. Cut the cor kernels from one ear of corn.
2. Melt 1 tablespoon of butter in a pan add onion, celery, garlic and shallot, cook, until onion is almost soft, add extra tablespoon butter, add sliced mushrooms and cook until mushrooms soften.
3. In a small pan cook bacon until crisp, drain on absorbent paper.
4. In a large pan combine, soup, sour cream, onion and mushroom mixture, bacon, corn and chicken, stir until heated through, add cheese and stir until cheese is melted.
5. Transfer ingredients to a casserole dish, spread cheese batter over the top of the casserole, sprinkle with panko flakes, bake in a moderate oven 40-45 Min’s until you have a nice brown crunchy top.
Cheese Batter
1. In a bowl combine flour, eggs, milk and combine (I use a bar mix for this)
2. Remove corn kernels from the second ear of corn
3.. Stir in cheese, corn and parsley until well combined.
4. Spread this over the top of casserole and sprinkle panko flakes over the top.
To Serve: Spoon casserole into a bowl and garnish with extra chopped parsley if desired.
All photos taken by me unless otherwise stated.
