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This is another recipe I made as part of seafood night were I made several dishes to choose from. We had Thai fish cakes and sushi and this wonderful salmon. This was a zaar members recipe I was looking for something simple to make as sushi takes some time to prepare as do my Thai fish cakes so I wanted the last recipe to be simple yet yummy. This was just that a tasty recipe with wonderful flavours that compliments the salmon really well. I did add hoisin sauce along with plum sauce with a hint of ginger as I found it a bit to tomato sauced flavoured for my liking. I am sure this is just to do with some plum sauces being quite dense and strong and some being mild as mine is. I also did my salmon as whole fillets and served it over the vegetables as we are watching our carb intake as well as this made it easier to dish up as this was served as one of 3 dishes. If you want to view the original recipe please click here.
Ingredients
1lb Salmon
2 Cups cold water
2 Tablespoons ketchup
2 Tablespoons rice vinegar
4 Tablespoons sugar
3 Tablespoons plum sauce (I also added a couple tablespoons of hoisin as well.)
2 Carrots, julienned
1 Cucumber, julienned (I did zucchini)
1 Onion, chopped
Method
1. Skin salmon and cut in small pieces. Poach in water. (I left mine as whole fillets
and cooked in a pan.)
2. Meanwhile mix the water, ketchup, rice vinegar, sugar and plum sauce.
3. Put all the items into a pan, mix with the carrots, cucumber and onion and turn on medium high. Cook until boiling, turn heat down and cook until carrots are soft.
4.Add salmon and serve over rice. (As I left them as whole fillets rather than cutting into pieces I served ours over the vegetables it also makes it lower carbs.)
All photos taken by me unless otherwise stated.
This is a very tasty, quick and easy recipe to throw together. I serve it in iceberg lettuce leaves as a great low carb meal, but if prefer carbs it is great served with noodles.
Ingredients
1 Tablespoon sesame oil
1 Medium brown onion, finely chopped
3 Cloves garlic, crushed
350g Pork mince
300g Veal mince
50ml Soy sauce (low sodium works best with this but regular is fine)
1/4 Cup oyster sauce
1/4 Cup hoisin sauce
1 Red capsicum, finely chopped
300g Bean sprouts
4 Green onions sliced
1 Tablespoon toasted sesame seeds
8 Large iceberg lettuce leaves
Method
1. Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
2. Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min’s.
3. Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
4. Divide lettuce leaves among plates and spoon pork mixture into leaves.
Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.
Serves 4
All photo’s taken by me unless otherwise stated.
