Out of Lock-down Prawn and Salmon Stew

November 27, 2021November 27, 2021 Zoe P

Out of Lock-down Prawn and Salmon Stew

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November 27, 2021

Cuisine Mediterranean

Category Salmon

Persons

4

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Notes

Say no more to Lock-downs and hello to the festive season with this delicious prawn and salmon stew.

Ingredients

4 x 150g skinless salmon fillets
500g medium green prawns, peeled, deveined, tails intact
1 lemon, rind finely grated, juiced
1 tbsp finely chopped fresh continental parsley
2 garlic cloves, sliced
1 celery stick, thinly sliced
1 carrot, peeled, finely chopped
1 small fennel, trimmed, finely chopped
1 leek, trimmed, halved, thinly sliced
400g can baby roma tomatoes
1 long fresh red chilli, finely sliced
2 tbsp baby capers, drained
4 anchovies, drained, finely chopped
125ml (1/2 cup) white wine
750ml (3 cups) Massel vegetable stock
Crusty bread, to serve
Small basil leaves, to serve
Extra lemon zest, to serve
Extra baby capers, to serve

Instructions

Place the salmon, prawns, lemon rind and parsley in a large sealable glass or plastic container.
Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
Place the contents of the vegetable container in a large heavy-based saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 30 minutes or until thickens slightly and vegetables are tender. Add the contents of the seafood container and cook for a further 7-10 minutes or until cooked through. Top with the extra lemon zest and extra fried capers. Serve with crusty bread and basil leaves, if using.

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Thai Salmon Salad

February 3, 2019February 3, 2019 Zoe P

Thai Salmon

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February 3, 2019

Category Asian Salmon

Persons

4

Prep Time

20 minutes

Notes

We're Back! Here's a summer inspired recipe for all you sea food loving people.

Ingredients

1 x 415g can pink salmon, drained, flaked
1/4 Chinese cabbage, finely shredded
1 carrot, peeled, thinly sliced diagonally
1 Lebanese cucumber, ends trimmed, halved lengthways, thinly sliced diagonally
1 red capsicum, halved, deseeded, thinly sliced
1 x 200g punnet red grape tomatoes, halved
4 spring onions, ends trimmed, thinly sliced diagonally
1/2 cup loosely packed fresh coriander leaves
1/4 cup loosely packed fresh Thai basil leaves
1/4 cup loosely packed fresh mint leaves
SWEET CHILLI DRESSING
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons fresh lime juice
3 teaspoons fish sauce
2 teaspoons brown sugar

Instructions

Sweet chilli dressing: combine the sweet chilli sauce, lime juice, fish sauce and sugar in a small jug. Set aside.
Place half the salmon in a large bowl with the cabbage, carrot, cucumber, capsicum, tomato, spring onion, coriander, basil and mint. Toss to combine. Drizzle with sweet chilli dressing and toss to combine.
Spoon the salad evenly among serving plates. Top with remaining salmon to serve.

Tags

Salmon

© 2023 Copyright Find My Dinner

Smoked Salmon Risotto

October 31, 2015October 31, 2015 Zoe P

Smoked Salmon Risotto

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October 31, 2015

Category Dinner Rice Salmon

This is an easy risotto dish which combines salmon with fresh greens.

Persons

4

Prep Time

15 minutes

Cook Time

30 minutes

Notes

You can use the whole pea itself or use just the pea without the pods, either way it adds great colour to the dish.

Ingredients

25 g butter
1/4 red onion, very finely chopped
1 garlic clove, very finely chopped
50 ml dry white wine
250 g Arborio rice
1 litre hot chicken (or vegetable) stock
200 g freshly grated parmesan
100 g mascarpone
140 g frozen peas, thawed
10 g chopped fresh parsley
salt & freshly ground pepper
225 g sliced smoked salmon, chopped
extra virgin olive oil

Instructions

Melt the butter in a heavy pot and gently saute the red onion and garlic until tender.
Pour in the wine and reduce.
Add the rice and cook until it changes colour, continually stirring.
Add one ladle of the hot stock at a time, mixing well between each addition until it is incorporated.
When the rice is tender, add 100 g grated parmesan with the mascarpone, peas, parsley, a little salt and ground pepper. Stir, briefly cook and taste for seasoning.
Turn off the heat and stir through the smoked salmon.
Serve into individual bowls and sprinkle with a little extra parmesan.

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