Category: Salmon

• 10 ounces fresh salmon filet with skin, deboned
• ¾ teaspoon salt
• Pinch freshly ground pepper
• ½ teaspoon cayenne pepper
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 cloves garlic, sliced, divided
• 4 sprigs fresh thyme
• Zest of ½ a lemon, about 1 teaspoon
• 2 tablespoons fresh lemon juice

Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
Season both sides of the salmon with salt, pepper, and cayenne.
Heat a large skillet over medium heat.
Add the olive oil once the pan is hot.
Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
Flip the salmon so that the skin side is down once again.
Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
Reduce the heat to medium-low and cook the salmon for 5 minutes.
Remove the salmon from the skillet, leaving the pan on the heat.
Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
Plate the salmon and top the fish with the lemon butter sauce.

• 4 salmon fillets (600g), skin on and pin bones removed
• 2 tbsp Za’atar
• 2 tsp Sumac
• 60ml olive oil
• 250g baby spinach
• 90gr tahini
• 3 garlic cloves, crushed
• 3½ tbsp lemon juice
• 1½ tbsp roughly chopped coriander leaves
• salt and black pepper
  

METHOD

1. Preheat the oven to 220°C fan.

2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the Za’atar and Sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust.

3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.

4. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.

5. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.

6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.

• 2 tablespoons avocado oil
• 4 (6-ounce) salmon filets, (Alaskan Sockeye or Coho)
• 1 orange, juiced
• 2 cloves garlic, minced
• 2 tablespoons honey
• 2 tablespoons tamari
• 1 teaspoon thyme, finely chopped
• salt and pepper, to taste
• 1/2 teaspoon flour
• 1 teaspoon water

Pat salmon dry with a paper towel, then season with salt and pepper.  

Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.

While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside. 

Once the salmon is cooked, transfer to a plate.

Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.

Add the salmon back to pan and spoon glaze over salmon before serving. 

• 2 salmon fillets
• Salt and pepper to taste;

• Salmon marinade:
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp olive oil
• A couple drops of worcestershire sauce;

• Orzo soaked in fennel broth:
• 1 box orzo
• 2 cups stock
• 1-2 shallots (optional)
• 1 tsp olive oil;

• Fennel and pear salad:
• 1/2 bulb fennel
• Pear balsamic vinegar
• 2 sliced pears
• 1 sliced red onion;

• Pea puree:
• English peas (1 bag frozen)
• 1 pint low-fat or regular cream

Salad: Slice one half of the fennel, the pears, and red onion.

Add a touch of balsamic or pear balsamic vinegar, salt, and pepper.

Make the night before to let soak overnight if you have time.

Orzo: Warm up broth on stovetop.

Add ½ of the sliced fennel bulb (I also like to add the frond for flavor).

In a separate pan, sauté shallots until translucent (optional). Add fresh parsley or rosemary (optional).

Add orzo and olive oil and cook slowly. Cooking the orzo slowly will allow it to absorb the flavor of the fennel.

Pea puree: Blanch peas in boiling salt water for one minute; shock in ice water.

Warm cream and reduce by half.

Combine cream and peas in a food processor and puree until smooth.

Salmon: Mix together marinade ingredients and cover salmon.

Grill or bake salmon (I like to bake salmon wrapped in parchment paper for 25 minutes at 400 degrees).

Add fresh or dried parsley or rosemary or garlic (optional).

Plate (pea puree on bottom, then salmon; salad and orzo on side)

• Fish and Marinade
• 1 ¹/₂ pounds wild salmon fillets
• 1 28-ounce can of peeled whole tomatoes, undrained
• 1 onion, peeled and roughly chopped
• 1 cup cilantro, chopped
• 2 garlic cloves, cut in half
• 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
• 1^/4 cup lime juice
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• For the Stew
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 1 zucchini, chopped
• 2 red peppers, chopped (or one yellow/orange)
• 1^/2 cup water (or fish stock)
• 3^/4 cup organic whole coconut milk
• 1^/2 cup minced green onion (bottom parts only)- for garnish
• 1^/2 cup cilantro, chopped- for garnish

1. Fish and Marinade
2. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

1. For the Stew
2. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
3. Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

• 350 grams salmon fillet
• ¹/₃ cup mild brown miso paste
• 2 cups vegetable stock
• 2 to 3 cups water, or enough to cover the fish
• 50 grams fresh ginger, peeled
• 3 garlic cloves, crushed

Soba noodles

• 160 grams dried soba
• 1 tablespoon soy sauce
• 1 tablespoon pure sesame oil
• 2 to 3 spring onions, chopped
• Handful Toasted sesame seeds to garnish

1. Add and mix all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to very low, as low as you can. Make sure you only see a few gentle bubbles or less and place the salmon (skin-side down if it is on). Add a little more water if the fish is not completely covered. Stay in a very low heat and poach the salmon for 4-5 minutes.
2. Meanwhile, cook dried soba noodles (*I used Chinese noodles) in a boiling water for 4 to 5 minutes. Drain, rinse briefly, and season with soy sauce and sesame oil. (I mixed soy sauce and sesame oil in the colander)
3. Carefully take out the salmon (do not throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. If you are using a fillet with skin, gently remove it when the fish is cool enough to handle. It should come off quite easily.
4. Plate the noodles and fish with chopped spring onions and toasted sesame seeds. Serve it with a bowl of miso and ginger broth you cooked salmon in.