Tag-Archive for » Eco Friendley «
I found this recipe while searching one of my teammates recipes for the swap I am in this month. I thought it sounded great and had to try it, I was right it was exceptional. I did find that I had to up the spice blend as it was not quite enough to cover my fillets. You can see from my photo that mine were quite large and I am not sure how big the fillets were originally in the recipe, apart from that it was absolutely gorgeous. If you would like to view the original recipe or see other photos please click here. I will enjoy this one often I love salmon but I know my hubby does not enjoy it like I do and even he commented on how lovely it was. I loved the maple glaze it really was nice finishing touch to the recipe.If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
4 Salmon fillets, skinless
1/2 Teaspoon garlic powder
1/4 Teaspoon cumin
1/4 Teaspoon chili powder
1/8 Teaspoon cayenne pepper (or to taste)
1/4 Teaspoon ginger, dried
1/8 Teaspoon black pepper, freshly ground
1/4 Teaspoon salt
2 Tablespoons olive oil
1/2 Cup maple syrup, real
2 Tablespoons soy sauce
2 Tablespoons lemon juice
Note: I had to up amounts of spices as I found this was not quite enough.
Method
1. Preheat oven to 400 degrees.
2. Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside.
3. Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon.
4. Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked).
Serve with remaining warm maple glaze drizzled atop salmon. I served mine over fresh vegetables cooked in garlic butter.
All photos taken by me unless otherwise stated.
I made this to go with the Kibrisli Kofte / Köfte – Turkish Cypriot Fried Meatballs I made the other night and it paired very well. It is a very versatile couscous recipe and could be paired with a lot of different dishes. It super simple to make without lots of fuss which is always a bonus in my books. This one has been reviewed several times if you want to read more reviews on this one or view more photos please click here.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly
camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
30g Butter
1 Onion, finely sliced
1-2 Garlic cloves, crushed
1 Cup couscous
2 Cups chicken stock
2 Tablespoons fresh coriander or parsley, chopped (I do a mix of both.)
Salt and pepper to taste
Method
1.Heat butter in sauce pan (which has a lid).
2. Add chopped onions, stir and allow to cook until soft.
3. Stir in crushed garlic.
4. Add couscous, stir.
5. Add chicken stock, stir and bring to boil.
6. Remove off heat, cover and allow to stand for 5 minutes.
7. Stir in coriander or parsley.
8. Add salt and pepper to taste.
All photos taken by me unless otherwise stated.
