Tag: Salmon

Mushroompride

Crispy Skin Salmon on Spiced Couscous – Delishar

Happy 2016!! I apologise for the late wishes as it has been a while since my last post. The family and I took a vacation to spend Xmas and New year with their family in the USA. It was such a fun and fruitful trip. Fruitful not because of the shopping we did, which wasn’t a lot. Just some winter gears in preparation for our first ski trip this year. But for the wonderful time spent with family. 

The girls got to hang out with their paternal grandparents, fun uncle, and lovely cousins. I can’t elaborate how sweet and well-mannered those 2 nieces of mine are. They are super helpful and awesome babysitters! The husband and I got to spend some quality time together while they babysat. The girls made their first snow angel, snowman, and snow-pup. We had so much fun just spending time with family, and it was liberating to be disconnected from cyber-world for a while.

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Just before I left for the trip, I popped by The Alaska Guys for my supply of quality wild caught Alaskan seafood. While I was there, Kevin the owner of TAG generously suggested a giveaway for readers of my cooking blog. I’m ecstatic to share with you this giveaway. TAG is giving away 1KG of their wild caught halibut fillets valued at $82. Each fillet is fresh frozen, and individually packed for your convenience! 

When I got back home, I quickly whipped up this complete meal. It takes no time at all to cook this gorgeous dinner. Very little prep is needed, and only requires simple ingredients. I was able to complete and plate the whole meal in 30 minutes. During dinner time, the husband’s first question was, “This is fish from TAG?!” without even trying it first. He dug in without waiting for my answer, and replied himself saying, “Yup! I can so tell the difference! It’s son darn good!”. And he was right, all it needed was salt and pepper, no sauce too. Simple, and absolutely delish!

Do visit this post to read more about my write up on wild vs farmed fish. This giveaway will be just in time for you to prepare a delicious CNY meal! I hope you win this giveaway, and treat yourself and your love ones to some quality seafood this CNY! You’ll definitely be able to taste the difference in quality, and be a convert to wild caught fish like us. To take part in the giveaway, simply follow the directions of the rafflecopter widget at the end of this post. 

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Wild Salmon on Spiced Couscous

Delishar

Crispy Skin Salmon

  • 400 g salmon fillet protion into 2 fillets (preferably wild caught)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Pan Roasted Vegetables

  • 6-8 spears of asparagus tough ends and skin removed
  • 8 cherry tomatoes halved
  • 1/2 zucchini quartered lengthwise
  • 1 radish thinly sliced (optional)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Spiced Couscous

  • 1 cup couscous
  • 1/4 yellow onion diced
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 1/2 cup 375ml chicken broth (add 1/4 cup more if you like your couscous more moist)
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped spring onion

Crispy Skin Salmon

  • Clean the salmon and make sure that salmon skin has no scales.

  • Pat dry salmon on both sides.

  • Season both sides of salmon generously with salt and pepper.

  • Turn and season the flesh side of the salmon.

  • Heat pan on med high heat with oil.

  • When oil is shimmering, reduce heat to medium.

  • Add salmon skin side down, and hold it down for 5 seconds.

  • Do not touch/move/flip fish, allow it to sear and cook until skin is crispy and released from pan (about 4 mins), before checking.

  • Flip salmon carefully and allow to cook for another 2-3 mins, or until preferred done-ness.

Sauteed Vegetables

  • Heat pan on med high then add oil.

  • Saute asparagus until slightly tender, about 3 minutes.

  • Add zucchini and saute for another 1-2 minutes or until tender.

  • Season with salt and pepper.

  • Add cherry tomatoes, and saute for 30 seconds.

  • Remove from heat, toss in radish, and plate.

Spiced Couscous

  • Heat saucepan with 1 tbsp olive oil over medium high heat.

  • Saute onion and garlic until onion is translucent.

  • Add turmeric and cumin, then saute for 15 seconds.

  • Pour in chicken stock and bring to boil.

  • Add couscous, cover, and remove from heat.

  • Let stand for 10 minutes, then add spring onion and cilantro.

  • Fluff couscous with fork to distribute herbs.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

salmon with couscous 3

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Friday, January 22nd, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Self-collection required for giveaway prize at my convenience. As such, this giveaway is open to Singapore entrants only.

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Honey Sriracha Salmon with Baby Beans – Delishar

When we were in Wisconsin last month, we met up with a wonderful family at this rain-forest themed restaurant. It’s a pretty cool place with moving ‘animals’, the sounds they make, and thunderstorms too. It does feel like we were dining in the rain-forest. Because there were so many things going on in the restaurant, it pretty much kept the kids occupied while the adults visited. 

It wasn’t our first visit to the restaurant. I usually order myself the spiciest entree I can find on the menu, which is a jambalaya pasta. But maybe because it was the festive season, the restaurant had a special menu. So when I saw Honey Sriracha Salmon on Rice, I had to restrain myself from jumping for joy. I mean, that combination can never go wrong! And I wonder why I’ve never though of making it for the blog before! 

Better late than never right? So here is my version of Honey Sriracha Salmon, inspired by what I had at the Rainforest Cafe. I made the girls’ portion separately without the Sriracha. All of us at home could not get enough of that delicious piece of fish! The whole dish took me about 10 minutes to prep, and another 10 minutes to cook. Super quick and delicious weeknight meal that you will want to put on your rotation list. 

Honey Sriracha Salmon with Baby Beans

Delishar

Salmon marinade

  • 600 g salmon cut into 4 pieces (I used Wild salmon from The Alaska Guys)
  • 3 tbsp honey
  • 1/3 cup soy sauce
  • 1 tbsp sriracha sauce or to taste
  • 1 tbsp grated ginger
  • 1 tbsp minced garlic
  • Black pepper to taste

Baby beans

  • 200 g baby beans ends removed
  • 1/2 red pepper sliced
  • 3 fresh shiitake mushrooms sliced
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Garnish

  • Chopped spring onions
  • Toasted sesame seeds

Salmon

  • In a large ziplock bag, place all the ingredients listed under salmon marinade. Toss to coat evenly, and chill for an hour or overnight.

  • Heat pan on medium-high heat with olive oil.

  • Remove fish from bag, and allow all the excess marinade to drip off. Reserve marinade.

  • Pan fry salmon flesh side down for 2 minutes, flip and cook for another 2 minutes.

  • Then pour reserved marinate into pan, cover, reduce heat to low, and cook for another 4 minutes.

  • Transfer salmon to serving plates over steamed white rice. Spoon sauce over salmon.

Baby beans

  • In a clean pan, heat oil over medium high heat.

  • Stir-fry garlic until fragrant.

  • Add all the other ingredients, and season with salt and pepper.

  • Stir-fry until desired done-ness of vegetables.

  • Serve on the sides of Honey sriracha salmon.

  • Garnish dish with chopped spring onions and toasted sesame seeds.

Sriracha is a type of Thai/Vietnamese hot sauce / chili sauce made from a chilli, vinegar, garlic, sugar, and salt. If you live in SG, you can find Lingham Sriracha from major supermarket. You can also substitute it with your favourite garlic chilli sauce.

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Browned Butter Salmon on Sundried Tomato Pasta – Delishar

I have no idea why it took me this long to make sun dried tomato pesto for the family. That thing is amaze-balls! I did make amends for that though. The day after I made this recipe, I went out to get more sun dried tomatoes. Proceed home to make myself a huge tub of pesto, which I have been using for chicken, fish, pasta, wraps, and sandwiches. It taste so good and it is so versatile! 

The husband and kids absolutely adored me that evening because of this dinner. The husband was going on about how good the pasta was, and how the sweetness of the salmon beautifully compliments the pesto. The girls enjoyed their dinner so much that they requested for me to make it again, to pack in their school lunch box. Did I also mentioned that they were asking for additional serving? There were not enough to go around, twice! So, if you are making it. Make more. Leftovers, if any, is always good for lunch the next day.

I used organic extra virgin olive oil from Naturel and their range of organic pasta as well. Don’t skim on the fish. If you have not tried wild caught salmon, you are seriously missing out on the good stuff. I promise you, you will be able to taste the difference. I get my supply of wild caught fish from The Alaska Guys. 

Browned Butter Salmon on Sundried Tomato Pasta

Delishar

Sundried Tomato Pasta

  • 240 g fusilli
  • 200 g asparagus woody ends removed and cut into 2 inch length
  • 1/4 cup pasta cooking liquid
  • 1 cup 25g fresh basil leaves
  • 85 g sundried tomatoes
  • 1/4 cup 59ml extra virgin olive oil
  • 2 tbsp shredded Parmesan cheese
  • Salt and pepper to taste

Brown Butter Salmon

  • 4 pieces 200g each Wild caught salmon fillet from The Alaska Guys
  • 4 tbsp 57g butter
  • 4 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 – 1/2 tsp red pepper flakes adjust to taste
  • 3 cloves garlic minced
  • Salt and black pepper to taste

Sundried Tomato Pasta

  • Cook pasta in salted water until al dente.

  • In the last minute of cooking the pasta, add in asparagus.

  • Drain and set aside.

  • Place all the ingredients into food processor EXCEPT pasta and pasta liquid.

  • Process until you get a paste. If too thick, thin it out with pasta liquid.

  • Toss pesto with cooked pasta & asparagus.

Brown Butter Salmon

  • Preheat oven to 200C.

  • Season fish with salt and black pepper.

  • In a oven safe pan over medium heat, melt butter and allow to cook until it starts to brown and smell nutty. (be careful not to burn it)

  • Add lemon juice, honey, red pepper flakes and garlic into the pan.

  • Cook for 45 seconds, and scoop out half of the sauce for serving later.

  • Add salmon into the pan skin side down and cook for 3 minutes.

  • Flip, and transfer the pan to the oven to broil further 5-6 minutes.

  • Drizzle with the reserved brown butter sauce to serve.

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Salmon with Mango Avocado Salsa on Quinoa – Delishar

The husband and I have been trying to eat better for the past few weeks. We realized that our metabolism rate has dropped significantly over the last few years. Our energy level have been pretty sluggish recently as well, so we made a conscientious effort to eat a little better. My sinuses have been very active lately, and I’m suffering from hives every single day. I’m hoping that a change of diet might do some good for the both of us.

Therefore, I have been trying to create meals that are wholesome, and making the effort to introduce more super-food into our diet. Choosing natural sweeteners, lowering sodium, and picking good fats for the meals I make for the family. This also means that I need to create meals that will appeal to my girls as well, as they will eat what we eat. 

The husband and I really enjoyed this meal, and could not get enough of it, especially the quinoa. The girls on the other hand needed a little bit of coaxing to finish their quinoa. However, the fish and salsa was very well received. Perhaps I should serve this up with wild rice the next time I make it for the girls. 

If you aren’t a fan of quinoa like my girls, serve this with nutritious brown or mixed rice cooked using Tefal’s Advanced Rice Cooker. The specially designed innovative spherical pot creates ideal heat circulation for homogeneous and delicious cooking. The pot is made out of 6-layers, a 2.5mm thick inner pot with durable ceramic coating made for easy cleaning.

The rice cooker comes with 10 cooking programs: white rice, brown rice, glutinous rice, congee, porridge, claypot, steam, soup, and reheat food. There’s something for your everyday cooking needs. The spherical pot rice cooker allows you to prepare starters, main course or even desserts. 

One lucky reader will walk away with this game changing Tefal’s Advanced Rice Cooker. To take part in this giveaway, simply complete the rafflecopter widget at the end of this post. 

Note: The grilled chicken is paleo approved but not quinoa. Substitute with cauliflower rice for a full paleo meal. 

Samon with Avocado Mango Salsa on Quinoa

Delishar

Quinoa

  • 1 cup quinoa
  • 1-1/2 cup vegetable stock or water

Mango Avocado Salsa

  • 1 mango pitted & diced
  • 1 avocado pitted & diced
  • 1/2 red pepper cored & diced
  • 1/2 yellow pepper cored & diced
  • Juice of 1 lime or more to taste
  • 1 shallot diced (optional)
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste

Salmon

  • 4 fillet of salmon 150-180g each
  • Salt and black pepper to taste
  • 2 tsp olive oil

Quinoa

  • Rinse quinoa and drain.

  • Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.

  • Pour in stock, bring to boil.

  • Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.

  • After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!

  • Then fluff with fork before serving.

Mango Avocado Salsa

  • Place everything into a bowl, and gently toss to combine.

  • Season with salt, pepper, and more lime juice to your desired taste.

Salmon

  • Season salmon with salt and pepper on both sides.

  • Heat oil in pan over medium heat.

  • When oil is hot, add fish skin side down and cook for 2-3 minute.

  • Flip and cook for another 2-3 minutes.

If using water to cook quinoa, season with some salt to taste.

To take part in this giveaway, simply complete the rafflecopter widget below.

a Rafflecopter giveaway

*This giveaway ends on Monday, Mar 20, 2017 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted via email for prize collection. Winner will need to respond within 48 hours; failing to do so, another winner will be selected. Emails will be added to our mailing list. This contest is opened to Singapore entrants only. Giveaway prize sponsored by Tefal.

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Salmon on Sweet Potato & Brussel Sprouts Hash – Delishar

Day 8 of our Whole30 journey! Woohoo! One week has gone by in a flash, and we did not murder anybody! I’m really looking forward to day 12. Based on the timeline, day 10-11 is when most people give up. If you get past that, there should be a big improvement in energy.

So far, things has been pretty good. I do get a little more agitated the last few days. However, I’m not sure if it is because of my PMS or the diet. I dozed off a couple of times while doing research or replying emails. I do suffer from fatigue when I’m pms-ing, but this time felt a lot more intense.

Talking about intense, I had cramps one day. Which was quite common during the pms-ing period. However, this time round was unbearable. I couldn’t even walk straight. I was on my bed all curled up in a fetal position. Managed to crawl out for some ibuprofen to ease the pain. It felt as though I was getting one of those labour contractions! 

Alright, enough about that. This whole30 journey definitely challenges my creativity and cooking skills, and I quite enjoy it. 🙂 I’m eating things that I do not usually enjoy and I’m learning how to appreciate them. 

I’m actually not a big fan of sweet potatoes. However, this recipe changed that. It was so good when paired with brussel sprouts! The sweetness of the potatoes balances out the slight bitterness of the brussel sprouts.

Did you know that store bought peri-peri sauce is compliant?! Yup, so I bought it and mix it in my 30 seconds homemade mayo (shown in the video above) to get a spicy peri peri mayo for the wild caught salmon. The whole meal was pretty easy to put together. 

Salmon on Sweet Potato & Brussel Sprouts

Delishar

Serve 3-4

Sweet Potato & Brussel Sprouts Hash

  • 1 large sweet potato diced
  • 200 g brussel sprouts shredded
  • 1 medium sized portobello mushroom diced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 3 tbsp italian parsley chopped
  • 1-2 tbsp olive oil

Salmon

  • 4 salmon fillet about 150g each, wild caught from The Alaska Guys
  • Salt and black pepper to taste
  • 2-3 tbsp olive oil

To serve

  • 1 avocado sliced
  • Homemade mayo + peri peri sauce to taste

Sweet Potato & Brussel Sprouts Hash

  • Heat oil in skillet over medium high heat.

  • Add dice sweet potatoes and cook for 2-3 minutes, toss and cook for another 2-3 minutes or until slightly golden.

  • Push sweet potatoes aside and add onions, garlic, mushrooms, and red pepper.

  • Saute it together for a minute, and toss in sweet potatoes.

  • Add brussel sprouts, and saute until wilted.

  • Season with salt and black pepper.

  • Remove from heat and toss in italian parsley.

Salmon

  • Season salmon with salt and black pepper.

  • Heat pan on medium-high heat with olive oil.

  • When oil is shimmering, place salmon into pan, skin side up and hold for 1 couple of seconds.

  • Reduce heat to medium, and allow to cook for 3 minutes.

  • Flip, and cook for about 3-4 minutes or until desired done-ness.

Make sure you pat dry the salmon with paper towel before seasoning.
Bring salmon to room temp before cooking.

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Smoked Salmon Egg Crepe – Delishar

Breakfast recipes are pretty rare on my blog. Simply because it’s a mad rush for us every morning. It was even more so when we were on the Whole30 program. Getting up extra early to make compliant breakfast for the family, then dine together, and get the girls ready to catch their school bus. It’s not always pretty. A lot of, “Hurry upppppp!”, “Come on, let’s move move move, today please!”. No sugar coating the mornings. lol! 

But this breakfast was so good, I had to remake it after the girls are in school. So that I can share it with all of you. This recipe is Whole30 compliant too, as long as you use compliant smoked salmon. Refer to this post for resources on where I get my compliant products. 

One tip before you start making this recipe. Do use a good non-stick pan for this recipe. This is so that you don’t have broken egg crepe, or one that is completely stuck on the pan. Which, quite honestly, suck. Here, I’m using my Retroflam 24cm frying pan. Which was a perfect size for a 2 eggs crepe. If you are interested, you can read my review for the pan. In case anybody wants to know, I used 60g eggs. Here’s how I made these delicious breakfast crepes.

Heat pan on medium high, with oil then saute mushrooms seasoned with salt and black pepper until brown.

Then add spinach, cherry tomatoes, and 1 tsp olive oil to cook until spinach starts to wilt.

Remove from heat and transfer to plate.

Beat 2 eggs in a bowl. In the same pan over medium-low heat, add 1 tsp oil, swirl to coat pan, then pour in the 2 beaten eggs.  Swirl the eggs around the pan to evenly distribute. Allow to cook until top is set and the sides pulls away from pan.

Spoon over ½ of the spinach mixture on half of the egg crepe, fold over, and slide it onto a serving plate.

Smoked Salmon Egg Crepe

delishar

  • 60 g baby spinach
  • 6 cherry tomatoes halved
  • 4 70g white button mushrooms, sliced
  • 4 slices smoked salmon
  • 4 eggs
  • 2 tbsp olive oil
  • Salt and black pepper

  • Beat 2 eggs in a bowl.

  • Heat a medium size non-stick pan on medium heat with 1 tbsp olive oil.

  • Add mushrooms, season with salt and black pepper, and cook until slightly browned.

  • Then add spinach, cherry tomatoes, and 1 tsp olive oil to cook until spinach starts to wilt.

  • Remove from heat and transfer to plate.

  • In the same pan over medium-low heat, add 1 tsp oil, swirl to coat pan, and pour in the 2 beaten eggs.

  • Swirl the eggs around the pan to evenly distribute.

  • Allow to cook until top is set and the sides pulls away from pan.

  • Spoon over ½ of the spinach mixture on half of the egg crepe, fold over, and slide it onto a serving plate.

  • Repeat for the other 2 eggs.

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Thai Curry Poached Salmon on Cauli-rice (Whole30, Paleo) – Delishar

I’ve been busy busy busy bee lately. Busy developing a whole lot of new recipes for a new project that will be launched soon. I’ve also been spending a little more time with my girls since it’s summer vacation for them. 

Before school ended, the youngest daughter did a little reflection on our family. In the reflection, she mentioned that daddy like to work on his computer and mommy works on her computer too. And the next thing she said just shattered my heart with guilt. She said, “My mommy loves to work”. 🙁 

You see, she comes back at 1.45pm and when she gets back, I’d still be working at my home office or kitchen if I’m testing/developing recipes. Then I’d be busy setting up for pictures, and shortly after cooking dinner before the husband comes back at 4.30pm. Famished and ready for dinner. In between, she will want my attention, which I’m guilty of not entertaining especially while I’m in the midst of working. Guess that’s the challenge when working from home.  So, I’ve been trying to stop work a little earlier, and spend some quality time with the girls. 

Recipes like this one allows me to finish preparing and cooking dinner within 30 minutes. So that I can spend more time with my girls. And once I have the recipe up on my blog, I can get my helper to recreate these dishes while I play dress up and goof around with my (not so) babies.  Since the girls can’t take spicy food yet, I made their portion with teriyaki sauce instead. 

Poaching the salmon in curry sauce keeps the salmon nice and moist while infusing it with the aromatics in the paste. This is so easy, yet so so good! Definitely making this again for my lunch next week. If you need help making cauliflower rice, refer to this post. Here’s how I made this recipe. 

Saute the curry paste in coconut oil. Then add coconut milk and lime leaves. Bring to a boil.

Add salmon, and bring back up to a boil. Then cover and cook until salmon is cooked through. 

Meanwhile, blanch nai bai in salted water for 30-45 seconds. Then drain and set aside. 

Stir-fry the cauli-rice in olive oil over medium high heat. Season it with salt and black pepper. Assemble and serve immediately. Enjoy!

Thai Curry Poached Salmon on Cauli-rice

delishar

  • 2 x salmon fillets 150g each
  • 200 ml coconut milk
  • 2 lime leaves crushed
  • 25 g thai red curry paste mae ploy brand
  • 2 tsp coconut oil
  • 100 g Nai Bai
  • 250 g cauliflower processed into cauli-rice in food processor
  • 2 tsp olive oil
  • Salt and black pepper to taste
  • Chopped spring onions to garnish

Curry Poached Salmon

  • Heat pan on med high with oil.

  • Saute curry paste for 30 seconds.

  • Add coconut milk and bring to boil.

  • Lower heat to low, add lime leaves, and stir until blended.

  • Add salmon and allow to poach for 5-6 minutes on med-low heat or until fish flakes easily.

Stir-fried Cauli-rice

  • Heat frying pan on medium high with olive oil.

  • Add cauliflower rice, and season with salt and black pepper.

  • Stir-fry for 3-5 minutes.

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Poached Salmon Soba – Delishar

Last week was an extremely busy week for me, with a lot of meetings and errands to run. My helper has been a great help in making our dinner when I can’t get back home in time to make it myself. However, I will feel really uneasy if I can’t cook for my family. Lucky for me, Mizkan had sent me samples of their incredibly delicious and ready to use soup base for me to try out. 

Took the opportunity to try out their Goma Tonyu Nabe (Sesame and Soymilk Soup Base) and made the family a quick, easy, and super delish dinner. If you have been following my blog, you’d know that the husband gives me ‘thank you for the wonderful meal’ kisses if he really likes the meal I made for him that night. This recipe was one of those that was awarded one of those kisses. I have Mizkan to thank for that! 

The soup base was rich and creamy, with a tad bit of sweetness to it. Poaching the salmon (got mine from The Alaska Guys) in it together with the ginger gives it that fresh lift. The salmon was absolutely delightful. Flavourful, moist, tender, and perfectly flaky. It was such an enjoyable experience to flake the salmon. I loved so delicate it felt, the warm between my fingers, the aroma, and how visually satisfying to watch it just slides off in perfect flakes. 

The recipe took me barely over 20 minutes to make with very little preparation work needed. Most of the time was spent waiting for the salmon to cool off enough for me to handle. Feel free to use soba, udon, or ramen noodles to make this meal. 

Poached Salmon Soba

delishar

  • 3 salmon fillets about 750-800g, I used coho salmon from The Alaska Guys
  • 2 packs of Mizkan Goma Tonyu Nabe Soup Base
  • 4 servings or soba noodles or fresh ramen noodles
  • 6 slices of old ginger
  • Bunch of Chinese spinach root removed and chop into 2 inch pieces
  • 2 tsp sesame oil
  • Sesame seeds to garnish
  • Chopped spring onions to garnish

  • Bring broth to boil together with ginger slices.

  • Bring a pot of water to boil, season with salt, and blanch spinach.

  • Set aside for use later.

  • In the same pot of water, cook soba/ramen until al dente.

  • Drain noodles and toss in sesame oil.

  • When the broth is boiling, gently add salmon and bring back up to a boil.

  • Immediately reduce heat to low, and allow salmon to poach for 5-6 minutes.

  • Turn off heat.

  • Carefully remove salmon to a plate and allow to cool before flaking it.

  • Plate soba in a bowl, top with flaked poached salmon, spinach, and ladle hot soup over noodles.

  • Garnish with sesame seeds and chopped spring onions.

Mizkan’s Goma Tonyu Nabe Soup Base is also known as Sesame and Soymilk Nabe.
They are sold in major supermarkets.

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Orange Salmon Salad (Paleo, Whole30) – Delishar

I love cooking with oranges, especially naval orange. It lends a burst of citrusy freshness with a hint of natural sweetness to the dish which often makes me want to go back for more. Honestly, the salad dressing is out of this world. I would drink it straight up if I have no self-control. At some point I was questioning if I’m eating another portion of greens because it was an excuse to have more dressing. 

The marinade for the fish could not be any simpler. Orange, garlic, and thyme go so well together! I’m sure it’ll work well for other kinds of fish or even chicken. Use wild-caught salmon if possible. Yes, it makes a difference. If you have time, package up the fish in the foil and let it sit out in the chiller for the flavours to marry. The aluminium wrapped fish would be perfect for the grill as well!

Orange Salmon Salad

delishar

  • 4 x Wild Salmon Fillets about 180g each
  • 1 tbsp. olive oil
  • 4 tbsp. fresh orange juice
  • 1 tbsp. fresh thyme stem removed
  • 1 naval orange sliced
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 400 g of mixed salad greens
  • 1/2 Japanese cucumber sliced
  • 1 large tomato sliced into wedges
  • Salad dressing
  • 2 tbsp. apple cider vinegar
  • 4 tbsp. orange juice
  • 2 tsp Dijon mustard
  • 1 tbsp orange zest
  • 4 tbsp. olive oil
  • Salt and black pepper

  • Preheat oven to 200C

  • Prepare a sheets of aluminium foil for wrapping each salmon fillet

  • In a small bowl, mix together garlic, orange juice, and olive oil

  • Season salmon with salt and black pepper

  • Lay 2 slices of orange on aluminium foil

  • Place salmon on top of orange slices and pour prepared sauce over

  • Place another slice of orange on top and loosely seal the package

  • Bake for 15 minutes

  • In another bowl, mix salad dressing together in a tight container, cover and shake until combined/emulsified

  • Toss salad greens with prepared salad dressing to desired taste

  • Serve with baked salmon

You can also add some segmented orange into the salad like I did but it’s optional.
You can get wild salmon fillet from The Alaska Guys

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Teriyaki Salmon Zoodles (Keto, lchf, gluten-free) – Delishar

So after my partner and I decided to end the operation of our Wholesome Eats by Cookit restaurant on East Coast Road, we were planning on looking for a new place somewhere in the business district. However, after serious discussions and considerations, we have decided not to venture into having a physical restaurant but to be closer to everyone’s home instead. 

Albeit working 13-14 long hard hours a day, with lots of burns, cuts, and a body that was basically falling apart. I truly enjoyed my time at the restaurant. If I could turn back the time, would I do it again? Yes, absolutely. Our time at the restaurant taught us a lot. I’ve learned so much from my customers when I step out of the kitchen to interact with them. I hear their struggles, cravings, and wants when they are on a specific diet. So we decided to concentrate on producing sauces instead. Sauces that would be friendly to their diet, sauces that have been our customers’ favourites. This is one of them. 

Popular among the young and old, a taste so familiar. Sweet, savoury, and slightly tangy. The few differences is that we use a sugar substitute that is very low calories, carbs, will not affect the blood glucose level. “Erythritol is said to add sweetness to foods and beverages without adding calories, spiking blood sugar, or causing tooth decay.” – Healthline

Also keeping to Cookit’s gluten-free roots, this keto, diabetic friendly & cholesterol-free sauce is made from ingredients that are free from gluten, egg, dairy and nuts with no added sugar, preservatives or MSG. 

Leading brand teriyaki sauces in the market contain 8-16g of carbs per tbsp serving. Cookit’s Teriyaki Sauce has a total carb of 3g and a net carb of 1g. This sauce is also one of the most popular sauce from the range of growing ready-made sauces. The sauce works the same way as all the teriyaki sauces out there in the market. Use it as a marinade, for stir-frying, for baking or broiling. 

For this recipe, I used it to cook the salmon and drizzle the remaining sauce to coat the zoodles. If you have a suggestion on the kind of Keto compliant sauce that you’d like to see, I’d love to hear from you. Leave me a comment or DM at Cookit FB page. 

Teriyaki Salmon Zoodles

delishar

  • 1 medium zucchini spiralized into zoodles
  • 130-150 g salmon fillet
  • 2 tbsp Cookit teriyaki sauce or to your preference
  • 1 tbsp + 1 tsp olive oil
  • 1 clove garlic
  • Sesame seeds to garnish
  • Coriander leaves to garnish
  • Salt and black pepper to taste

  • Season salmon lightly with salt and black pepper.

  • In a pan over medium high heat, add 1 tsp oil.

  • Add salmon, skin side down, turn heat to medium and cook about 5 minutes.

  • Flip, and cook for 1-2 minutes.

  • Pour teriyaki sauce over salmon, and allow to cook and coat fish, about 30 seconds.

  • Transfer salmon and sauce on a plate.

  • In the same pan, saute garlic over medium heat with remaining oil until fragrant.

  • Add zoodles, and remove from heat, toss to combine oil and garlic.

  • Season with salt and black pepper.

  • Serve with teriyaki salmon and remaining sauce.

  • Garnish with sesame seeds & coriander leaves.

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