Tag Archives: salmon

Hot Honey Marinated Salmon

Hot Honey Marinated SalmonThis easy salmon meal comes together in less than half an hour and while is makes a great family meal it is also an elegant mid-week
dinner party option – fish is such a good choice for when a quick and easy meal is called for.

Hot Honey Marinated Salmon

The exact quantity of hot sauce you use in the marinade is going to
depend on the hotness of your sauce and your taste – on this occasion I used a fairly hot sauce from local artisan grower and producer Orcona Chilllis ‘n Peppers and only needed a teaspoon, but at other times when I have used another sauce I have used as much as a tablespoon.

Serves 4

4 x 150g pieces salmon fillet
sea salt
sliced green onions
HOT HONEY MARINADE
¼ cup honey
1 tsp hot sauce of your choice, or taste
1 clove garlic, finely chopped
1 tsp grated ginger
2 tbsp lemon juice

1              Preheat oven to 200°C.

2              For the marinade, place honey, hot sauce, garlic, ginger and lemon juice in a bowl and mix to combine.

3              Place salmon on a baking tray lined with baking paper and season with a good grind of salt. Brush generously with the
marinade and set aside for 15 minutes or if leaving longer, cover and place in the refrigerator.

4              Bake for 10-15 minutes or until salmon is cooked and flakes when tested with a fork. Serve scattered with green onions.

So tell me, do you serve fish when entertaining mid-week?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Hot Sauce: Orcona Chillis ‘n
Peppers
– Hastings; Honey: The Naked Honey Pot – Taradale; From the garden: lemon; Store Cupboard Ingredients: salt, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other fish dishes which are great for mid-week entertaining:

John Dory with Chickpea Skordalia & Fried Leeks

John Dory with Chickpea Skordalia & Fried Leeks

Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

Spice Crusted Fish with Eggplant Puree & Tapenade

Spice Crusted Fish with Eggplant Puree & Tapenade

 

Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

Frittata is one of my go-to dishes – when I know I have to put
something on the table, but don’t feel or have the inclination to cook (not very often), more often than not, I will look at what I have got and make a frittata.

So it was that a lovely piece of hot smoked salmon and a lush bunch of spinach met each other in this incredibly easy, but sure to please frittata – its substance and flavour belies just how little effort is
required. The other thing I love about frittatas, is they can be served as they or with a side of mixed leaves or crusty bread – dinner done.

Remember, as the pan is goes under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.

Smoked Salmon & Spinach Frittata

There is no need to peel the potatoes, but take care not to overcook them. I usually cook the potatoes in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember they get a bit more cooking in the pan and as the frittata cooks.

Serves 2-4

4 free-range eggs, lightly beaten
50g butter
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
½ cup crumbled feta

1              Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.

2              Preheat oven grill.

3              Melt butter in a heavy-based frying pan over a medium heat, add potatoes and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.

4              Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, what is your go-to dish?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Potatoes, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other frittatas you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Baked Eggplant & Capsicum Frittata

Baked Eggplant & Capsicum Frittata

 

Salmon, Tomato & Spinach Curry

Salmon, Tomato & Spinach CurryI know that there are some who think that salmon shouldn’t be teamed with bold flavours – but I am not one of them, I think the richness of salmon works will with assertive flavours and I
particularly like it with tomatoes which I think helps cut through some of the richness.

The flavours in this curry are bold and interesting, but do not
overpower or mask the salmon.

This is my take on a recipe from Meera Sodhr’s book Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen (Random House, UK 2014) which I saw over on The Happy Foodie.

The Happy Foodie is the website of UK publisher Random House and is used as a promotional vehicle for its food titles – if you a tempted by cookbooks either avoid it or enjoy it, as I do, and use as source for keeping up-to-date with some of the latest British titles!

Salmon, Tomato & Spinach Curry

This curry also works well with other meaty fish such as blue moki, monk fish or blue warehou.

I have read several recipes recently which add a little sugar to onions when caramelising, but this is the first time that I have actually done it – my verdict I don’t really think it makes much difference and won’t be
doing it in the future, but then maybe we have lovely sweet onions here in Hawke’s Bay which usually caramelise beautifully.

Serves 4

1 large onion, chopped
½ tsp brown sugar
vegetable oil
2 tbsp grated fresh ginger
4 cloves garlic, crushed
1½ tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp garam masala
chilli powder, to taste
400g can cherry tomatoes
1 bunch spinach, leaves chopped
400g salmon fillet, bones and skin removed, cut into large pieces
sea salt and black pepper

1              Place onion, brown sugar and a splash of oil in a frying pan with a lid over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and starts to caramelise.

2              Stir in ginger, garlic, coriander, cumin, turmeric, garam
masala and chilli powder and cook, stirring, for 30-60 seconds or
until fragrant. Add tomatoes, rinse can out with water and add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until liquid reduces.

3              Add spinach to pan, cover and cook for 5 minutes or until spinach wilts. Add salmon, mix gently to combine, cover and cook for 5 minutes longer or until salmon is cooked through. Season to taste with salt and black pepper.

So tell me, do you like to team salmon with other big flavours or do you prefer more delicate ones?

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onion, garlic, spinach:
Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona
Chillis ‘n’ Peppers
– Hastings; Store Cupboard Ingredients:
vegetable oil, brown sugar, ginger, coriander, cumin, turmeric, garam masala, canned tomatoes salt, black pepper.

Note: Many  of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other salmon recipe using bold flavours you might like to try:

Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

Asian-spiced Baked Salmon

Asian-spiced Baked Salmon

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

 

Salmon, Fennel & Orange Parcels

Salmon, Fennel & Orange Parcels

Looking for an easy and tasty dish that is sure to impress then this is it. With just three ingredients and a seasoning of salt it is hard to
believe that something so simple is also a showstopper!

Fennel and orange is a great combination, fennel and salmon are a match that is hard to beat, but when fennel, orange and salmon are teamed together you are stunning trio.

Salmon, Fennel & Orange Parcels

There is no need to peel the oranges, once cooked the rind becomes soft and edible – even JR who tends not to embrace citrus skins ate this up happily and without comment!

Serves 4

2 oranges, each cut into 6 slices
2 small fennel bulbs, sliced, any feathery tops reserved
4 x 125g pieces salmon fillet
sea salt

1              Preheat oven to 200°C. Tear off four pieces of aluminium foil large enough to completely enclose the salmon.

2              Place three orange slices in the centre of each piece of foil. Divide fennel into four portions and place on top of orange slices, then top with salmon and season with a grind of salt.

3              Bring foil up around fish and roll edges to seal. Place parcels on a baking tray and bake for 20 minutes or until fish is cooked.
Allow to stand for 5 minutes before serving. Serve scattered with chopped fennel tips.

So tell me, have you ever tried salmon and orange?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Fennel: The Chef’s Garden @
Epicurean
– Hastings; From the garden: oranges; Store Cupboard Ingredients: salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salmon recipes you might like to try:

Roast Salmon and Winter Vegetables

Roast Salmon and Winter Vegetables

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

 

Roast Salmon and Winter Vegetables

Roast Salmon and Winter VegetablesSalmon is a lovely rich fish, which for me is almost quite a different protein to any other – it is rich, oily and almost meaty while at the same time being light and extremely delicious.

In New Zealand the species of salmon we farm is chinook
(Oncorhynchus tshawytscha) which are native to the north-west coast of North America, and north-east Asia. And as would have it New Zealand remains the only place in the world where chinook salmon have become established successfully outside their natural range.

Roast Salmon and Winter Vegetables

While salmon is expensive, because of its richness you don’t need as much per serve – 125g is ample, but as part of a dinner party menu 100g will be more than enough.

Serves 4

500g potatoes, cut into bite-sized pieces
olive oil
2 medium fennel bulbs, cut into wedges, any feathery tops reserved
for garnishing
2 medium red onions, cut into wedges
1 lemon, cut into wedges
fresh thyme sprigs
sea salt and black pepper
4 x 125g pieces salmon fillets

1              Preheat oven to 200°C.

2              Toss potatoes with a drizzle of oil and place in a single layer on a baking tray. Roast for 20 minutes.

3              Meanwhile, bring a saucepan of water to the boil, add fennel and onions wedges and bring back to the boil. Drain. Add to
potatoes with lemon slices and thyme sprigs. Toss to combine, adding a little more oil, if necessary. Return to oven and roast for 20 minutes longer until vegetables are cooked and golden.

4              Push vegetables to the edge of the baking tray and place salmon pieces in centre. Return tray to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.

So tell me, what is your favourite way of cooking salmon?

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onions, lemons: Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier; Fennel, thyme: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salmon recipes you might like to try:

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with SaffronI love the colours of this dish – chunks of pink salmon and seasonal vegetables sitting in a wonderful buttery coloured saffron broth with the odd orange saffron thread. It is a pretty and warming meal in a bowl, that is smart enough for mid-week entertaining.

Salmon & Fennel Stew with Saffron

Any firm fleshed fish works for this stew, but salmon does add a
wonderful richness – if you want a slightly more economic dish use half salmon and half white fish.

I garnished this dish with crispy salmon skin – why waste it? It is simple to make, place skin, flesh side down in a non-stick frying pan and cook over a medium-high heat for 3-4 minutes, turn over and cook for 3-4 minutes longer or until skin is crisp. Remove skin from pan, chop and season with a good grind of sea salt.

Serves 4

2 bulbs fennel, core removed, sliced – reserve any feathery tops
2 sticks celery, sliced
1 leek, sliced
1 carrot, diced
2 cloves garlic, finely chopped
olive oil
pinch saffron threads
½ cup dry white wine
4 potatoes, cut into chunks
2 cups fish or chicken stock
500g salmon fillets, skin and bones removed, cut into 5cm chunks
sea salt and freshly ground black pepper

1              Place fennel, celery, leek, carrot and garlic with a splash of oil in a large saucepan, cover and cook, over a medium heat, stirring
occasionally, for 8-10 minutes or until fennel and leek are soft and translucent.

2              Meanwhile, soak saffron in wine. Add potatoes, stock and wine mixture to pan, bring to the boil, reduce heat and simmer,
stirring occasionally, for 15-20 minute or until potatoes are tender.

3              Add salmon, mixing gently to combine and simmer for 4-5 minutes longer or until fish is cooked. Season to taste with a good grind of salt and black pepper.

Serving suggestion: Ladle into bowls and scatter with chopped
fennel tops.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Celery, carrot, garlic,
potatoes:
Krismaw Gardens – Hastings; Leek, fennel: The Chef’s Garden @ Epicurean – Hastings; Saffron: Terrza Saffron – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using saffron:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Mussels in Tomatoes & Saffron

Mussels in Tomatoes & Saffron

 

Cauliflower & Smoked Salmon Bake

Cauliflower & Smoked Salmon Bake

This dish came about when I had a couple of extra mouths to feed and only 300g hot smoked salmon. I also had a lovely cauliflower of a good size and thought why not make a cauliflower bake using smoked salmon instead of bacon and I have got to say I was more than pleased with the finished dish!

Like bacon, smoked salmon packs a punch and a little goes a long way in flavour – this dish is easy enough for a mid-week family meal, but special enough for a causal meal for guests – just add a salad of mixed leaves to complete.

Along with cabbage, broccoli and Brussels sprouts, cauliflower is a member of the Brassicaceae family and as such the eating of it is
associated with a lower risk of some cancers. It is also a good source of Vitamin C – a good reason to eat it, especially during the cooler months.

Cauliflower & Smoked Salmon Bake

I used a local hard sheep cheese which is nutty and is great when you want a cheesy flavour, but not the punch of a cheddar or stronger
flavoured cheese. Pecorino or Parmesan can also be used.

Serves 4

1 head cauliflower, trimmed and cut into florets
1 onion, chopped
butter
¼ cup plain flour
2 cups milk
½ tsp smoked paprika
300g hot smoked salmon, skin and bones removed, flesh flaked
a good handful of parsley, chopped
lemon juice
sea salt and freshly ground black pepper
½ cup grated hard cheese of your choice
½ cup panko breadcrumbs

1              Preheat oven to 200°c.

2              Steam or microwave cauliflower until tender. Drain and set aside.

3              Place onion and a knob of butter in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in flour and paprika and cook, stirring, for about 1 minute. Slowly whisk in milk, bring to
simmering and simmer, stirring constantly, for 3-5 minutes or until sauce thickens.

4              Add cauliflower, salmon and parsley to sauce, season with a good squeeze lemon juice, a good grind of salt and black pepper and mix gently to combine. Spoon cauliflower mixture into a greased baking dish and scatter with combined cheese and breadcrumbs. Bake for 25-30 minutes or until cheese melts and top is golden.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, cauliflower, lemon:
Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Paprika: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
butter, flour, salt, black pepper, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Salmon Roasted with Tomatoes & Olives

Salmon with Roast Tomato SauceI love salmon, but I do find New Zealand salmon, as compared to what I was used to eating in Australia, very rich. However, I have learnt that if I team it with something that cuts through that
richness it is delicious.

This roasted tomato and olive sauce does the job brilliantly and when served with boiled new potatoes and a handful of mixed leaves produces a wonderfully easy and flavoursome meal perfect for when you need something a little special on a weekend night.

Salmon Roasted with Tomatoes & Olives

Serves 4

1kg ripe tomatoes, cut into wedges
1 medium onion, cut into wedges
2 cloves garlic, finely chopped
olive oil
¼ cup pitted green olives, coarsely chopped
sea salt and freshly ground black pepper
4 x 125g pieces salmon fillet

1              Preheat oven to 200°C. Place tomatoes, onion and garlic in baking dish, drizzle with oil and toss to combine. Roast, stirring
occasionally, for 45 minutes or until tomatoes and onion are tender and starting to brown around the edges.

2              Increase oven temperature to 250°C. Add olives to tomato mixture and season to taste with salt and black pepper. Mix to
combine. Push tomato mixture to side of dish and place salmon
pieces in centre. Spoon some of the tomato mixture over the salmon.

3              Return dish to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Tomatoes, onion, garlic:
Krismaw Gardens– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: green olives, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay
Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salmon dishes you might like to try:

Asian-spiced Baked Salmon

Asian-spiced Baked Salmon

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

Creamy Salmon & Pea Pasta

Creamy Salmon & Pea Pasta

 

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

This recipe takes inspiration from a recipe in Nigel Slater’s book Eat – regularly readers already will be familiar with this book, but if you are newish at Rachel’s Kitchen NZ check out my review of it last year and see some other recipes at the end of this post.

What I love about this dish it gives you everything you want in a fish pie – creaminess and a crispy topping – but is light and refreshing – the prefect summer fish pie.

Creamy Salmon, Cucumber & Pea Pie

The lightly cooked cucumber gives this dish freshness with a little crunch.

Serves 2

1 small onion, finely chopped
butter
½ cup cream
250g salmon fillet, bones and skin removed, flesh diced
1 small cucumber, peeled and diced
½ cup fresh or frozen peas
1 tsp drained capers
1 tsp grated lemon zest
squeeze lemon juice
¼ cup panko breadcrumbs
freshly ground black pepper

1              Preheat oven to 200°C

2              Place onion and a small knob of butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes or until onion softens and is translucent.

2              Stir in cream, bring to simmering and simmer, stirring
frequently, for 4-5 minutes or until cream reduces by about a half.

3              Add salmon, cucumber, peas and capers and mix to combine. Stir in lemon zest, juice to taste and a good grind of black pepper. Transfer mixture to individual dishes, scatter with breadcrumbs, dot with butter and bake for 15 minutes.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other Nigel Slater inspired recipes you might like to try:

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork Fillet

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

 

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon with Black Pepper CrustI first saw and made this recipe way back in 1992 – it was in
American Gourmet magazine. In those days I used to get the physical magazine on a regular basis and the internet, as we know it today, wasn’t.

I remember when I first became aware of the website Epicurious, this was the first recipe that I looked for because by then my physical copy of Gourmet had long disappeared. Now it lives in my recipe box on Epicurious and several times a year, when I want a meal to
impress, but don’t have hours to spend in the kitchen, I pull it out.

Marinated Salmon Seared in a Pepper Crust

My recipe is pretty true to the original, expect the original adds a little sugar to the marinade which I don’t think is required. Also I leave the skin on the salmon and only coat the flesh side with pepper so that it still has a good pepper flavour, but also has a crispy skin.

Served simply with a steamed green vegetable and steamed rice or boiled new potatoes on the side, I think, is best. Here I served it with steamed baby bok choy and had some boiled baby new potatoes to accompany.

Serves 4

1 clove garlic clove, crushed
2 tbsp soy sauce
2 tsp fresh lemon juice
4 x 150g pieces salmon fillet, bones removed
1 tbsp coarsely ground black pepper
vegetable oil

1              Place garlic, soy sauce and lemon juice in a shallow dish and whisk to combine. Add salmon and turn to coat. Cover and marinate at room temperature for 30 minutes.

2              Drain salmon and pat dry with a paper towel.

3              Spread pepper onto a plate – I usually grind it straight onto a small plate – then press flesh side of salmon into pepper to form a crust.

4              Heat a heavy-based frying pan over a high heat, add a little oil and swirl to coat base of pan. Place salmon skin side down in pan and cook for 2 minutes turn over and cook for 2 minutes longer or until flesh flakes when tested with a fork. Briefly drain on paper
towels and serve immediately.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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