Grilled Salmon with Creamy Dill Sauce

I love anything grilled, its vegetable, poultry, fish or cheese. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. I am using a stovetop grill pan for this recipe. As we all know, Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. An interesting fact about salmon is that they are born in fresh water, migrate to the ocean, and then return to freshwater to reproduce.

I am serving this yummy 20 minutes recipe with layered onion sweet corn rice and tandoori grilled vegetable. You can have it with any set of grilled vegetable of your choice.

Serve:                       2
Preparation time:        20 minutes

Ingredients:

Salmon fillet:             2 large
Lemon:                     1 teaspoons
Salt to taste
Garlic powder:          1/2 tablespoon lemon-pepper seasoning
Butter:                      1/2 teaspoon
White pepper:          1/2 teaspoon
Dried dill:                 1/2 teaspoon

Dill Sauce:
Sour cream:              1/4 cup
Mayonnaise:             1/4 cup
Onion:                      1 tablespoon finely chopped
Lemon juice:             1 teaspoon
Dried dill:                  3/4 teaspoon
Garlic:                       1/4 teaspoon
Salt to taste
Pepper to taste

Method:
1) Marinate salmon with lemon, salt, garlic, butter, white pepper and dill.
2) Let the salmon rest in freeze for 15 minutes. Cover it with a cling film.
3) Heat some oil in a grill pan and put the marinated salmon on it.
4) Turn side after 5-7 minutes. Cook till its grilled well.
5) You can use a charcoal grill, a oven or a foil baking with the same recipe.
6) For sauce, mix all the ingredients and together until smooth.
7) Serve hot salmon with this creamy and delicious sauce.

BON APPETIT...

Green Fish (Spinach and mushroom stuffed fish fillet on bulgur base)

I got these long fish fillet from a nearby supermarket. I was thinking to experiment with these fillets in a different way. Opened my fridge and saw some blanched spinach and mushroom.. EUREKA let do it this time with spinach and mushroom. To give it more volume, I am using bulgur to make a base to place my fish roll. This recipe is a feel good for eyes and stomach. It looks yummy and low on fat.

Ingredients:

White Fish Filet:                 2 Long
Spinach:                            1/2 Cup (blanched and cut in small pieces)
Mushroom:                        1/2 Cup ( Cut in small cube)
Dried Oregano:                  Small pinch
Dried Basil:                        Small pinch
Garlic:                                1 clove
Vegetable stock:                1/2 cup
Bulgur:                               1/2 cup
Ricotta cheese:                   2 table spoon
Black pepper
Salt to taste
Olive oil

Method:
1) Heat some oil in a pan. Add oregano and minced garlic. Stir for 10 sec and add blanched spinach and mushroom. Season it salt and pepper. Divide it in two portions.
2) Add dry ricotta cheese to 1 portion and mix well. Place this mixture on the wider end of the fish fillet and roll it.
3) Put the rolls with open end below, in a oven proof dish and sprinkle with dried basil and some butter. Bake it for 10 minutes at 200 degree Celsius. Grill it for 5 more minutes on grill and fan mode at 250 degree Celsius. Keep it warm.
4) Mix the vegetable stock with the second half of spinach and mushroom mixture and let it boil. Add bulgur and cook for 2 minutes. Cover the pan using a kitchen towel for 10 minutes.
5) Spread the bulgur in the serving dish and place the hot stuffed fish over it.

BON APPETIT..

Herb Platter (Herb Pilaf Stuffed Crusted Fish With Herb Infused Potato)

"When thinking herbs, think fresh" as Richard Olney wrote in his wonderful book Simple French Food. Fresh herbs are alive with essential aromatic oils, vitamins and vivid color. They transform even the simplest fish dishes into fresh and interesting centerpieces, all without adding fat or salt. Fish are the best source of protein with much lesser fat and carbohydrate. Herbs adds to its delicacy. This recipe is all about herbs and its uses in different forms, combined too make a complete meal.

Ingredients:

Fish Fillet:              2 long (any white fish fillet)
Long grain rice:      1/2 cup
Baby Potato:          250 grams
Yellow Onion:        1 small ( cut in julienne)
Garlic clove:           1( minced)
Star Anise:             1
Vegetable stock:     1 1/2 cups
Fresh Basil
Fresh Parsley
Black Pepper
Chili Flakes
Garlic powder
Kosher Salt
Lime Juice
Olive Oil
Butter
Breadcrumb:          1/4 cup
Parmesan cheese

Method

1) Cut baby potato into half and boil it for 15 minutes. Strain and keep dry. Add Salt, pepper, chili flakes, 1tsp olive oil, 1 tsp butter, garlic powder, 4table spoon finely chopped parsley and mix well. Put it in a baking tray on grill and fan combination to get a hard brown crust for 15 minute at 200 degree Celsius.
2) Marinate the fish fillet with garlic, pepper, salt and chili for 10 minutes. Heat some oil in a pan and cook the marinated fish both side for 1 minute each. Keep aside.
3) Heat some butter and olive oil in sauce pan. Add minced garlic, onion and star anise. Add rice after two minutes and fry until coated with oil and butter. Add boiling veg stock and let it cook until rice is soft and water runs dry. Turn off the heat and add finely chopped 1/2 cup fresh parsley and basil. Add 4table spoon lime juice. Season with salt and pepper. Mix well and cover the rice for 5 minute.
4) Add breadcrumb, 1 spoon butter, 4 spoon chopped parsley and basil and 2 spoon of shredded parmesan in a bowl.
5) To assemble the patter together, put the fish fillet at bottom of a baking dish. Spoon the herb pilaf over the fillet and top it up spreading the breadcrumb mixture evenly over it. Grill it at 250 degree Celsius for 6-7 minutes in a preheated oven.
6) Serve hot with some baked potato at the side and enjoy the herbal magic.

BON APPETIT...