Archive for » March, 2008 «
This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min’s and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.
Ingredients
2 Tablespoons Tandoori paste
400ml Coconut milk (divided use)
4 White fish fillets
1 Tablespoon olive oil
2 Carrots cut into matchsticks
1 Medium red onion, sliced thinly
Green Chilli Rice
1 Cup Jasmine rice
150ml Water
2 Long green chillies, sliced thinly
1 Teaspoon grated lemon rind
Yogurt Sauce
3/4 Cup Greek style yogurt
1/4 Teaspoon Cumin
1/2 Medium Cumber, chopped finely
2 Tablespoons fresh mint, chopped finely
1/2 Teaspoon mint sauce
Method
1. Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
2. Rinse rice under cold water until water runs clear. Combine rice, water, chilli, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 Min’s stirring occasionally, until rice is tender.
3. While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
4. Place fish fillets on top of vegetables, cook covered about 10 Min’s uncover and cook a couple Min’s more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets.)
Yogurt Sauce
1. Combine all the ingredients in a bowl and mix well.
To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.
All photos taken by me unless otherwise stated.
This was another zaar members recipe that I tried the other night it was delicious. I served this with herbed wild rice and on a bed of spinach, it went really well together. I had my sister and her daughter over for dinner and they are both salmon lovers and thought it was very yummy. It was a big thumbs up from the whole family. If you want to read other reviews or view more photos of this recipe please click here.Ingredients
1/3 Cup soy sauce
1/2 Cup pure maple syrup
1/4 Cup freshly squeezed orange juice or frozen orange juice
1 Tablespoon freshly squeezed lime juice
2 Large garlic cloves, minced
1 Teaspoon minced fresh ginger root
12 Ounces salmon fillets, skin on
4 Tablespoons butter
2 Tablespoons extra virgin olive oil
1 Teaspoon dried dill weed
Method
1. In a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
2. Place salmon fillets in a casserole dish that is large enough for the fillets, skin side down.
3. Pour the marinating mixture over the salmon and coat well. Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
4.To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
5. Preheat oven to 400°F.
6. Heat butter and oil in a frying pan on medium-high heat.Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
7. Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down. Pour the pan juices and the marinate over the salmon. Sprinkle salmon with dried dill weed.
8. Bake in preheated 400 F oven for 5 to 7 minutes or until fish flakes easily with a fork.The salmon should be firm, but not dry; do not overcook.
9. Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice. This recipe can be doubled without any problems.
All photos taken by me unless otherwise stated.
