Tag-Archive for » Caramelised «
This is a wonderful salmon recipe it has a great end result and the caramelised onion brings a wonderful flavour to the dish. It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.
Ingredients
3 Medium onions, sliced thinly
4 Salmon fillets
Salt & pepper, to season
2 Tablespoons olive oil, divided use
6-7 Tablespoons fig preserves
1/2 Cup white wine
1/2 Cup water
1 Teaspoon chicken stock granules
3 Tablespoon balsamic vinegar
1 Tablespoon honey
1 Tablespoon fresh rosemary, chopped finely
Fresh parsley and a sprig rosemary, to garnis
h (optional)
Method
1. Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min’s, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
2. Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
3. Season with salt and pepper and add rosemary, stir to combine.
For the Salmon
1. Season salmon fillets on both sides with salt and pepper.
2. Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
3. As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
Serve fish topped with onion and your favourite side dish.
All photos taken by me unless otherwise stated.
This is another very simple dish to put together and with a very nice end result. It is supposed to be paired with rice but as I am trying not to cook to many carbs in the evenings I added a lot of fresh vegetables to the dish to make it more substantial. I added things like snow peas, cabbage, bean sprouts, shredded carrot, red pepper etc… It made for a wonderful tasting light dish that was just perfect. If you want to view the original recipe please click here. I am the first person to make and review this one so there are no there no other photos or reviews.
Ingredients
500 g pork belly (I used tenderloin)
2 vietnamese purple shallots, chopped finely
1/4 cup fish sauce (I only added 40ml, 1/4 cup is just over 60ml)
1 red chili pepper, sliced (optional) (I added 2 my preference.)
1/4 cup sweet chili sauce
2 tablespoons rice bran oil
1 tablespoon sugar
2 cups reduced-sodium chicken broth
1 tablespoon sweet chili sauce, extra (I added a little extra)
6 mushrooms, halved (I used shiitake)
2 green shallots, cut into 1cm lengths
coriander, for garnishing (I added about 2 tablespoons roughly chopped and then garnished with whole leaves.)
red chili pepper, extra for garnishing
Method
1. Cut pork belly into 3cm cubes.
2. Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
3. Mix well and stand for 15 minutes.
4. Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it’s colour.
5. Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
6. Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
7. Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
8. Add mushrooms and half the green onions and toss to combine.
9.Transfer to a serving dish.
10. Top pork with remaining green onions, coriander and sliced red chilli (if desired).
Serve with steamed jasmine rice and steamed Asian greens.
As I stated above I am cooking lower carb in the evening so I served ours with lots of extra fresh veg.
All photos taken by me unless otherwise stated.
