Tag Archives: fish recipe

sand + sunburn + salmon salad = happy family easter memories

sand + sunburn + salmon salad = happy family easter memories

salmon salad

I think for me Easter has always been different to the somewhat traditional religious Easter festivities, you know the Friday fasting, the curried fish, chocolate eggs and Easter Sunday feast….

You see, my father was the station master at Wepener in the Free State for many years and once a year the South African Railways would give its employees and their families a free rail ticket. So every year, my mom, dad, three brothers and me would take the train down to Durbs for our Easter school holidays. It was such an adventure for us because Durban was fun … there was sun + beaches + sand. It was singing on the stages trying our best to win prizes, fighting with my brothers, building sandcastles in the sand with dad, swimming in the ocean with mom and losing ourselves in the summers of our youth.

salmon salad

For the short few days we spent there we lived on ice cream and sandwiches during the day, but at night when we were all sunburnt and after a long soak in a soothing bath, my mom used to make us fresh fish and salad for supper. The fresh salmon salad I made today is a dedication to the happy memories of those Easters past and to my folks for affording us this once a year seaside adventure.

salmon salad

SONY DSC

Apart from the salmon and the avocado, I got all the ingredients for the salad out of my garden. Instead of placing the salmon on top of the salad as it is usually served I decided it would be more fun to put the salad on top of the salmon – and I must say I think it looks amazing! It would be unfair for me to dictate the quantities of salad ingredients you should use as this is best left to your own discretion and mood.

Salmon Salad

I also like my salmon somewhat rare, so I prepared it that way. But the thing that really adds to the overall pop-up-flavour is the rather delicious lime and soya Asian dressing. So here’s to family, Easter, lasting memories and fresh food. Blessed Easter everyone!

sand + sunburn + salmon salad = happy family easter memories
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 x 200g Fresh salmon steaks
  • For salad
  • Avocado – sliced into small blocks
  • Baby tomatoes – halved and then in three
  • Cucumber ribbons – I take my potato peeler and run it over the cucumber
  • Spring onions – finely sliced
  • Radishes – sliced into thin slices
  • Fresh coriander
  • Chillies
  • Salad dressing
  • 50 ml Soya sauce
  • Juice of one to two small limes
  • 1t Sesame oil (optional)
  • 2t Grated ginger
  • 1t Fish sauce
  • 1T Fresh coriander – chopped
  • ½t Chillie flakes
Instructions
  1. Fry your salmon for three minutes with the skin side down in a non-stick pan till skin crispy - say about 5 minutes - don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it luke warm not piping hot.
  2. Chop up all your salad ingredients and make your dressing by mixing everything together.
  3. Now just place this beautiful cut of fish on a plate. Place the salad on top and put the dressing on the side.
  4. I don’t add any salt at this stage and leave it to the guests to decide how much salt they need because the dressing is quite salty.

 

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whole baked fish + origanum + lemon + olives + tomatoes = mediterranean feast

whole baked fish + origanum + lemon + olives + tomatoes = mediterranean feast

whole baked fish + origanum + lemon + olives + tomatoes=mediterranean  feast

Fish – I just love fresh fish. But… I am a “no fuss fish” person – I am not one for these complicated fish recipes…the simpler, the better. Just baked or grilled or with the some subtle flavourings of lemon and herbs or just cooked whole over the coals – that’s my preference.

My most memorable meal consisted of fish. I recall so vividly the time I spent in Istanbul, Turkey…I had the most dreadful case of bronchitis and was feeling significantly sorry for myself. I was ambling along the Bosphorus River when I smelt this amazing aroma…. A local fishing boat was tied up alongside the pier and the fishermen were selling freshly grilled fish on ciabatta bread, with just a squeeze of lemon juice. A bite … and at that moment I felt so much better and I knew someone loved me.

whole baked fish + origanum + lemon + olives + tomatoes=mediterranean  feast

I buy my fish from Julie Carter from Ocean Jewels in Cape Town (http://www.oceanjewels.co.za/ 083 582 0829) – if you don’t know Julie – go to her website and subscribe to her mailer. She is such a wonderful woman with the most beautiful smile and is always there to deliver ONLY the freshest of fresh fish to you! You simply cannot get better than that.

This past Saturday, down at the market, Julie recommended that I sample two little Pangas (Pterogymnus Laniarius its Latin name and it’s also on the sustainable green list). I decided to combine the fish with real Mediterranean flavours of olives, origanum, tomatoes and lemon. This dish reminds me of Turkey – and all the wondrous colours, sights, sounds and smell of the Mediterranean. It makes me feel loved and happy.
Enjoy its delicious!

whole baked fish + origanum + lemon + olives + tomatoes=mediterranean  feast

whole baked fish + origanum + lemon + olives + tomatoes = mediterranean feast
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 Small whole fish - I used Panga +-500g each
  • 2 Cloves garlic sliced
  • Olive oil for drizzling over the fish and at the bottom of the baking tin
  • ¼ t Dried origanum
  • 1 Lemon, sliced
  • Juice of one lemon
  • 1 Bunch of spring onions
  • Olive oil
  • 250g Cherry tomatoes
  • 100g Calamata olives
  • White pepper for seasoning (I love white pepper with fish)
  • Salt for seasoning
Instructions
  1. Preheat oven to 200 °C.
  2. Pat fish dry with kitchen towel.
  3. Make small incisions into fish, placing the sliced garlic in the slits + fill the tummy of the fishes with olives, spring onions and sliced lemon.
  4. Drizzle with olive oil and season with origanum, salt and pepper.
  5. Add the rest of the ingredients to the pan and drizzle with olive oil and sprinkle with salt.
  6. Bake for 20 minutes with foil on or closed.
  7. Turn the oven onto grill, remove the foil + squeeze the lemon juice over and grill for 5-10 minutes.
  8. Serve with a fresh salad and bread.
  9. Enjoy its delicious.

 

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