Salmon is quite the ‘hero’ fish these days – serve it and bring smiles all around.

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CHILLI SALMON DELIGHT

2 servings

2x160g salmon fillet
salt and coarsely ground black pepper, to taste
a dash of cayenne pepper
olive oil for drizzling
2 cloves garlic, crushed
some shredded purple cabbage
1 mini yellow capsicum, halved and sliced
fresh salad leaves like curly endives, etc.

Balsamic dressing
3 tbsp balsamic vinegar
1 tbsp honey
salt to taste
1 tbsp olive oil
1 tsp capers, chopped
3 green olives, sliced

For the dressing

In a small mixing bowl, combine the balsamic vinegar, honey and salt. Stir to dissolve the salt before drizzling in the olive oil; whisk with a fork or small wire whisk until emulsified. Toss in the capers and green olives. Set aside.

To cook

Preheat a grill pan over medium high heat. Sprinkle salmon with salt, black pepper and cayenne pepper. Drizzle with olive oil and cook for 2-3 minutes each side, or until cooked to your liking. Remove from grill. Add the garlic cloves and grill according to your taste. Remove garlic.

To assemble

Divide the cabbage, capsicum and salad leaves between two serving plates. Place a slice of salmon and a garlic clove on each plate and drizzle the balsamic dressing over the salad. Serve.


Seared salmon with panfried egg and wasabi mayonnaise

Seared salmon with panfried egg and wasabi mayonnaise

SEARED SALMON WITH FRIED EGG AND WASABI MAYONNAISE

1 serving

Wasabi mayonnaise
1/4 cup mayonnaise
1/2 ripe avocado, mashed
1 tbsp wasabi
1 tsp lemon juice

Balsamic dressing
1 tbsp balsamic vinegar
1 tsp honey
sea salt to taste
1 tsp chopped capers

160g salmon fillet
sea salt and black pepper
olive oil, for drizzling
1 clove garlic, crushed
1 ciabatta roll, halved
1 egg, panfried to your liking
1/2 avocado, sliced
green olives, sliced
rocket leaves

For the wasabi mayonnaise

In a small mixing bowl, combine all the ingredients and mix well.

For the balsamic dressing

In a small mixing bowl, combine the balsamic vinegar, honey and salt. Stir to dissolve the salt before tossing in the capers.

To cook

Heat a grill pan over medium high heat. Season the salmon with sea salt and black pepper.

Then drizzle over with olive oil. Sear salmon for 2-3 minutes each side or until cooked to your liking. Remove from pan.

Add garlic to the pan and sear briefly. Remove the garlic clove from the pan.

To assemble

Lightly drizzle the bread slices with olive oil. Place on the grill pan for 30 seconds each side to crisp.

Place the bottom slice of bread on a serving plate. Top the bread with the salmon slice, wasabi mayonnaise and garlic.

Serve with the pan-fried egg, avocado slices, green olives and rocket salad; drizzle some balsamic dressing over. Top with remaining slice of ciabatta bread.


Chargrilled salmon with lemon-thyme dressing

Chargrilled salmon with lemon-thyme dressing

CHARGRILLED SALMON WITH LEMON-THYME DRESSING

1 serving

Lemon-thyme dressing
1 tbsp balsamic vinegar
1 tsp honey or to taste
sea salt flakes to taste
1/4 tsp grated lemon zest
1 tsp fresh thyme leaves, chopped

Mayonnaise dressing
2 tbsp mayonnaise
1 tbsp finely chopped mini capsicum
salt to taste

160g salmon fillet
salt and coarsely ground black pepper to taste
olive oil for drizzling
rocket leaves
Japanese cucumber slices
Roma tomato slices
2-3 slices French loaf, buttered and toasted

For the dressings

In a small mixing bowl, combine the balsamic vinegar, honey and salt. Stir to dissolve the salt before adding the lemon zest and thyme.

In another small mixing bowl, combine the mayonnaise, capsicum and salt. Mix well.

To cook

Heat up a grill pan. Lightly season salmon with salt and ground black pepper and drizzle with olive oil. Grill over medium high heat for 2-3 minutes on each side. Remove from pan.

To assemble

Place salmon on a serving plate. Arrange the rocket, cucumber and tomato on the plate. Drizzle with the lemon-thyme dressing.

Spread French loaf slices with some mayonnaise dressing and serve with the salmon.