Salmon Green with Roasted Garlic Dressing

A happy salad is alway low in calorie and high on protein. Salmon green with roasted garlic dressing is a perfect summery, happy salad. This salmon salad  recipe has a roasted garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and colorful summery dish.

Serve:           1
Preparation time:          1 hour (including marinating)

Ingredients:

Salmon Fillets:              1 frozen, skinless
Olive oil:                      1 tablespoon
Garlic:                          3 cloves
Lemon juice:                1 tablespoon
Light soy Sauce:          1/4 tablespoon
Dijon-style mustard:     1/2 tablespoon
Water:                         1 tablespoon
Pepper:                        1/4 teaspoon
Fat free yoghurt:           1/4 cup
Nonstick spray for coating
Green salad leaf mix     1 big bowl
Red onion:                   1/4 cup (thinly sliced)
Parmesan cheese:         2 tablespoon (freshly grated)
Cherry tomatoes:          4-5 (halved)
Kalamata olives:           6-7 (pitted and halved)

Method:
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.

BON APPETIT..

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...

Pesto Crusted Salmon with Grilled Brussel Sprouts

Blogging has been an amazing experience so far. I got a personal domain for my blog yesterday. Hope to shift soon and load various new recipes in the collection.

 I could see loads of basil growing in a flower box along my kitchen window; I am tempted to cook something with it. A pesto crusted salmon sounds interesting and simple. I am complimenting it with some vinegar and soya sauce infused Brussel sprouts. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium and may have originated there. Healthy option for dinner tonight. Let’s get cooking.

Ingredient:
Basil leaves:                   1 cup
Pine nuts:                       2 tablespoon (slightly roasted)
Parmesan Cheese:         1/4 cup
Garlic:                           3-4 cloves
Bread crumb:                1/2 cup
Salmon fillet:                  4 medium sized
Brussel Sprout:              100 grams
Natural Vinegar:             1 tablespoon
Soya Sauce:                   2 tablespoon
Salt to taste
Black pepper
Olive oil
Garlic Powder
Unsalted Butter

Method:

1) Grind basil, pine nuts , parmesan, olive oil and garlic into a rough paste to make pesto sauce.
2) Mix it with Bread crumb and a spoon of butter. Season it with salt and pepper. Keep aside.
3) Saute the Salmon for 2 minutes each from both sides in a hot pan with some olive oil. Season it with salt and pepper.
4) Marinate the brussel sprout by cutting it in half with vinegar, soya sauce, salt, pepper, olive oil and some garlic powder. Keep it for 15 minutes.
5) Preheat the oven at 250 degree celsius and grill the sprout for 7-8 minutes. Keep it warm
6) Top the sauteed salmon with bread crumb mixture evenly. Sprinkle grated parmesan over it and grill for 5 minutes at 250 until light golden in color.
7) Serve it hot with the grilled sprout. I AM HUNGRY...

BON APPETIT..

Sunrise Salmon (Foil Baked)

I am so fascinated to low fat cooking these days, hence keep on experimenting with various method. Aluminium foil cooking is one of them, its used for barbecuing more delicate foods. Salmon is wrapped in foil then placed on the grill, preventing loss of moisture that results in a more juicy and flavorsome recipe. This recipe is inspired from a delicacy in West Bengal(Eastern state of India)  named "Bhetki Paturi". A very simple yet delicate recipe which works for all type of taste bud.

Ingredients:

Salmon:                 2 fillet ( 1X3 inches)
Mustard seed:       1/2 table spoon( roughly ground using Mortar and pestle)
Garlic:                   2 big cloves (minced)
Black pepper:       1/2tea spoon
Paprika Powder:   1/2 tea spoon
Red Chili flakes:    1/2tea spoon
Mustard oil:           1/2 table spoon
Lemon juice:          1/2table spoon
Lemon wedges:      3-4 thin slices
Turmeric powder:   1/2 tea spoon
Salt to taste.
Aluminum foil

Method:
1) Wash and pat dry the fish. Put the salmon in a bowl and add, salt, pepper, garlic, paprika, red chili, lemon juice, wedges,turmeric, mustard oil, and mustard seed. Mix well cover it with a cling foil and refrigerate for 3- 4 hours.
2) Take a aluminum foil and make two big enough pieces to make a pouch which can contain  fish fillet.
3) Place the marinated salmon with a piece of lemon slice on to the foil and close it making a pouch from all the sides. Make a little bigger packet so that the steam can fill inside it while cooking. Please  note: use the less shiny side outside and reflective side inside while making the pouch. It helps in faster cooking.
4) Place the salmon pouches in the grill at 250 degree Celsius for 15 minutes.
5) Take out the pouch carefully and open it on the dinning table. Serve it steaming hot with some boiled white rice.

BON APPETIT...