Spiced crusted salmon with cucumber yogurt recipe

Photo:Spiced crusted salmon with cucumber yogurt recipe

The home of Tasty Food Recipes invites you to try Spiced crusted salmon with cucumber yogurt recipe. Enjoy my collection of delicious food recipes and learn how to make Spiced crusted salmon with cucumber yogurt.

Ingredients (serves 4)
1 Lebanese cucumber, coarsely grated
2/3 cup (180g) Farmers Union Greek-style natural yoghurt
2 teaspoons chopped fresh mint
Salt & freshly ground black pepper
1 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon chilli powder
2 1/2 tablespoons olive oil
4 x 250g skinless salmon fillets
100g Woolworths baby Asian salad leaves
200g grape tomatoes
1 small red onion, halved, sliced
1 tablespoon fresh lemon juice

Method
Squeeze excess liquid from the cucumber. Combine the cucumber, yoghurt and mint. Season with salt. Set aside.

Combine the coriander, cumin, chilli and 2 tablespoons of the oil. Brush the spice mixture over both sides of the salmon. Heat a large frying pan over a medium heat. Add the salmon and cook for 3 minutes each side for medium.

Combined the salad leaves, tomatoes and onion. Whisk together the remaining oil and lemon juice. Season with salt and pepper. Add dressing to the salad and toss to coat. Serve with salmon and cucumber yoghurt.

Source
Fresh Living - 26 January 2004, Page 10
Recipe by Kerrie Sun

Fish burger recipe

Photo:Fish burger recipe

The home of Tasty Food Recipes invites you to try Fish burger recipe. Enjoy my collection of delicious food recipes and learn how to make Fish burger .

Ingredients (serves 4)
4 frozen crumbed fish fillets
2 small Lebanese cucumbers
8 butter lettuce leaves
1 small avocado, sliced
4 long white bread rolls, split, toasted
1/3 cup whole-egg aioli

Method
Preheat oven to 190ºC/170ºC fan-forced. Place fish fillets on a non-stick baking tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until cooked through.

Using a vegetable peeler, peel cucumbers into ribbons.

Divide lettuce and avocado between roll bases. Top with fish, cucumber and aioli. Top with roll tops. Serve.

Source
Super Food Ideas - June 2010, Page 45
Recipe by Jenny Fanshaw

Grilled snapper with tamarind sauce recipe

Photo:Grilled snapper with tamarind sauce recipe

The home of Tasty Food Recipes invites you to try Grilled snapper with tamarind sauce recipe. Enjoy my collection of delicious food recipes and learn how to make Grilled snapper with tamarind sauce

Preparation Time
10 minutes

Cooking Time
20 minutes

Ingredients (serves 8)
2 (about 800g each) whole snapper, scaled, gutted
Pinch of sea salt flakes
2 tbs vegetable oil
150g tamarind pulp
125ml (1/2 cup) boiling water
55g (1/3 cup) finely chopped palm sugar
2 tsp fish sauce
1 fresh long red chilli, thinly sliced diagonally

Method
Wash the fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 5cm long and 1cm deep, in the thickest part of the fish on both sides. Season with salt.

Preheat a barbecue or chargrill on high. Brush fish with oil. Cook on grill for 8 minutes each side or until fish flake easily when tested with a fork in the thickest parts.

Meanwhile, combine tamarind and boiling water in a heatproof bowl. Set aside for 10 minutes to soak. Strain through a fine sieve into a jug. Discard seeds and pulp. Add sugar and fish sauce, and stir to combine.

Place fish on serving platters. Drizzle with tamarind sauce and sprinkle with chilli. Serve immediately.

Notes
Make this recipe 20 minutes before serving the main. Tamarind pulp is available from some Woolworths. If it's unavailable, use 80ml (1/3 cup) fresh lemon juice diluted in the boiling water.

Source
Good Taste - September 2004, Page 59
Recipe by Rodney Dunn

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Prawn and fish skewers 
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Barbecued whole salmon with cracked wheat stuffing and coriander cream recipe

Photo:Barbecued whole salmon with cracked wheat stuffing and coriander cream recipe

The home of Tasty Food Recipes invites you to try Barbecued whole salmon with cracked wheat stuffing and coriander cream recipe. Enjoy my collection of delicious food recipes and learn how to make Barbecued whole salmon with cracked wheat stuffing and coriander cream .

Celebrate the joy of Christmas with this beautiful platter of salmon with tasty coriander cream.

Ingredients (serves 8)
1 cup (170g) burghul (cracked wheat)
1 tbs finely chopped preserved lemon rind
1/4 cup (60g) pitted green olives, chopped
1/2 cup chopped flat-leaf parsley
2 green onions, trimmed, thinly sliced
1/4 cup (60ml) lemon juice
1/4 cup (60ml) extra virgin olive oil
1 (about 2.5kg) Atlantic salmon or ocean trout, cleaned, scaled
Baby coriander and beetroot leaves, to serve
Coriander cream
1/2 cup (125g) Greek-style yoghurt
1/2 cup (125g) sour cream
2 tsp lemon juice
1 garlic clove, crushed
2 tbs chopped coriander

Method
Cook the burghul in a medium saucepan of boiling salted water for 15 minutes or until tender. Refresh under cold running water. Drain well. Combine burghul, preserved lemon rind, olives, parsley and green onion in a medium bowl. Combine the lemon juice and oil in a small jug. Add half the oil mixture to the burghul and toss to combine.

Preheat a covered 3-burner barbecue to 200°C. Rinse salmon or trout and pat dry with paper towel. Place salmon on a large piece of oiled foil on an oven tray. Fill cavity with burghul mixture. Pour over the remaining oil mixture. Wrap salmon in foil. Place salmon in the middle of the barbecue, close lid and cook for 35-40 minutes or until salmon flakes easily when tested with a fork or cooked as desired. (Do not cook salmon over direct heat as it will burn). Remove from heat and set aside for 5 minutes to rest.

To make coriander cream, combine yoghurt, sour cream, lemon juice, garlic and coriander in a small bowl.

To serve, place salmon on a large serving platter. Gently remove the skin. Sprinkle with baby coriander and beetroot leaves and serve immediately with coriander cream.

Notes
Ensure you receive the freshest catch for your feast by pre-ordering your Christmas seafood from your fishmonger. If fresh, whole salmon proves hard to find, ocean trout is a great alternative, and a convection oven can be used instead of a barbecue.

Source
Notebook: - December 2007, Page 148
Recipe by Cynthia Black

More Tasty Food Recipes:  

Chile-Rubbed Grilled Chicken With Salsa 
Lamb steak kebabs with mint 
Barbecued fish parcels
Texas Oven-Roasted Beef Brisket
Neely's Wet BBQ Ribs
Hummus with crisp lamb

Smoked salmon pizza recipe

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The home of Tasty Food Recipes invites you to try Smoked salmon pizza recipe. Enjoy my collection of delicious food recipes and learn how to make Smoked salmon pizza.

Make a gourmet dish out of traditional pizza. It's delicious and gluten-free too
.
Makes
2 pizzas

Ingredients (serves 4)
1 quantity gluten-free pizza dough (see related recipe)
1 tablespoon olive oil
1/2 cup Coon or Mil Lel pizza cheese
50g smoked salmon, chopped
1/2 small red onion, thinly sliced
1 tablespoon capers
Light sour cream and fresh dill, to serve


Method
Make pizza dough. Preheat oven to 220°C/200°C fan-forced. Roll dough into two 25cm circles. Place on prepared trays. Brush with oil. Top with cheese, salmon, onion and capers. Bake for 15 minutes or until cheese has melted and base is crisp.

Top with cream and dill. Serve.

Source
Super Food Ideas - February 2009, Page 54
Recipe by Donna Boyle

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Roasted caramel potatoes    

Salmon and avocado rice balls recipe

Photo:Salmon and avocado rice balls recipe

The home of Tasty Food Recipes invites you to try Salmon and avocado rice balls recipe. Enjoy my collection of delicious food recipes and learn how to make Salmon and avocado rice balls . 

Makes
16 

Ingredients 

2 cups sushi rice, rinsed
5 tablespoons sushi seasoning (we used Mitsukan brand)
1/2 small avocado, peeled, stone removed
1/2 small lemon, juiced
1/2 carrot, finely chopped
1/4 Lebanese cucumber, finely chopped
50g sliced smoked salmon, chopped
3/4 cup sesame seeds, toasted
soy sauce, to serve 

Method 

Place rice and 2 cups of cold water in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is just tender. Remove pan from the heat. Set aside, covered, for 10 minutes.

Add sushi seasoning to rice. Using a fork, gently fold through rice. Spread rice mixture over a large tray lined with baking paper. Set aside for 1 hour or until rice has cooled.

Mash avocado and lemon juice together in a bowl. Using damp hands, divide rice into 16 equal portions. Place on a large board lined with baking paper. Using fingertips, press each rice portion into a 1cm-thick round.

Spoon 1 teaspoon of avocado mixture in the centre of each round. Divide carrot, cucumber and salmon between rounds. Fold rice mixture around filling to form a ball. Roll balls in sesame seeds. Place on a large tray. Cover and refrigerate for 1 hour. Serve with soy sauce. 

Notes 

For an extra flavour 'kick', you could spread the rice rounds with a little wasabi paste and top the salmon with a slice of pickled ginger before rolling into a ball.

Pickled ginger, or gari, traditionally is used to refresh the palate between pieces of sushi. It's made by marinating finely-sliced ginger in rice vinegar, water and sugar. You can find it in the Asian section of your supermarket.

Source
Super Food Ideas - September 2007, Page 38
Recipe by Alison Roberts

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