Blackened Salmon with flame roasted vegetable rice salad

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blackened Soy Salmon with rice salad

Salmon marinated in dark soy sauce, wok oil and brown sugar, pan-fried with crispy skin. Served with a rice salad with flame roasted and crunchy fresh salad vegetables. Completed with a dressing made from soy, sugar, lime juice and coriander leaf.

A really healthy dish but one that is packed with flavour. It is also a great excuse to use my favourite kitchen gadget – my blowtorch. Dont worry if you don’t have one, simply dry roast the vegetables in a very hot oven for 5-7 minutes.

The salmon is marinated several hours ahead of cooking and is left with a black coating that caramelises when cooked in a hot pan. Cooking skin side down for most of the cooking to get the skin nice and crispy – after all nobody likes skin on a fish if it isn’t crispy.

Brown salad rice is cooked then cooled ready for the vegetables, half of which are roasted using the blowtorch for deep flavour and the rest are left raw to give the dish some nice crunchy texture.

The dish is completed with a dressing made from brown sugar, soy sauce, lime juice and coriander.

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Serves two people

Preparation time 25 minutes (plus 1-2 hours to marinade), cooking time 15 minutes

Ingredients

For the salmon

2 Keta Salmon fillets Рmake 2-3 diagonal slices  in the skin to help skin crisp up

1 dessert spoon Dark soy sauce

1 dessert spoon wok oil

1 dessert spoon brown sugar

Marinade – the soy, oil and sugar in a bowl until combined. Add the salmon coating on both sides then place in fridge for 1-2 hours. Remove 30 minutes before cooking to bring back to room temperature.

For the rice salad

150g brown rice – cook, drain and cool

2 red onions – diced, add to pan for roasting

2 red bird eye chillies – add to pan for roasting

2 green bird eye chillies – add to pan for roasting

1 romano red pepper – add to pan for roasting

3-4 tbsp sweetcorn – add to pan for roasting

4 plum tomatoes – skin, deseed, chop, add to pan for roasting

10cm cucumber – peel, deseed, dice. Raw for crunch

1 small carrot – cut into fine batons. Raw for crunch

1 stick celery – dice, raw for crunch

3 spring onions – finely slice, raw for crunch.

Method: Retain the fresh vegetables in a bowl ready to add to rice. For the roasting vegetables add to a stainless steel pan and use a blowtorch to roast the vegetables until charred. Alternatively add vegetables to a dry baking tray and roast in a very hot oven for 5-7 minutes.

For the dressing

2 dessert spoons brown sugar

2 dessert spoons dark soy sauce

Juice of a lime

Handful coriander leaf – very finely chop, retain a little for garnish.

Method: Mix well in a bowl until combined. Give a second mix prior to serving.

 

Cooking instructions

  1. For the salmon heat a dry non stick frying pan over a hot heat until very hot. Remove the salmon from the marinade and place skin side down in the pan and cook for 7 minutes. Turn the salmon and cook for 5 minutes on the other side then remove from the pan. These are typical times for average sized fillets, for large or small adjust time by a couple of minutes.
  2. Assemble the rice salad. In a large mixing bowl add the rice, the roasted vegetables and the fresh vegetables. Pour in the salad dressing then mix well until fully combined.
  3. Serve the dish by making a bed of rice salad then place the cooked salmon on top. Sprinkle a little finely chopped coriander on as a garnish.

 

 

Grilled steak rice salad with spiced coriander dressing

One day I hope to recover enough from my accident to open my own restaurant, this will defiantly be on the menu – its that tasty!

This recipe is extremely healthy as well as being super tasty. A selection of salad ingredients are seasoned then combined with cooked brown rice. The steak is marinated in my signature steak marinade, grilled then rested before being sliced on the diagonal and placed on top of a bed of the rice. A wonderful spiced coriander dressing is then made and drizzled over the top to complete the dish. It sounds simple however the combination of textures and flavours make this dish a real winner.

The best thing about this dish is that it is colourful, fresh, flavourful and satisfying yet it is extremely good for you.

 

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Grilled beef rice salad

This recipe is for two people

20 minutes preparation (plus 2hr marinading time)

25 minutes cooking

Method and ingredients

For steaks:

2 rump or sirloin steaks (thinner cuts work best)

1 tablespoon extra virgin olive oil

1 tablespoon Worcester sauce

Teaspoon salt

Half teaspoon ground black pepper

Put all ingredients in a food bag, tie securely, then massage beef for 1 minute to ensure a good covering. Put in fridge for 90 minutes then remove 30 minutes before cooking to bring to room temperature.

To Cook the steaks: cook over a high heat to medium rare, rest then slice on the diagonal into thin strips. Make sure you collect all the juices and drizzle over the final dish.

For the rice:

140g brown rice – cook in lightly salted water, drain then put on a plate to cool

small red onion – diced

40-50g sweetcorn – drain on absorbent paper

1 red Romano pepper – diced

1 beef tomato – core removed, cut into chunks, drain on absorbent paper

10cm cucumber – seeds removed, cut into crescents then half, drain on absorbent paper

1 large avocado – diced (do last to avoid browning)

2 spring onions – thinly sliced on diagonal

1 large hot red chilli – very thinly sliced (as thin as you can!)

Half teaspoon salt

Half teaspoon brown sugar

Quarter teaspoon black pepper

Place all the chopped vegetables in large glass bowl, along with the salt, sugar and black pepper. Use your hands to mix well. Once the rice has cooled, tip in and mix gently.

For the spiced coriander lime dressing:

Half teaspoon ground coriander

Half teaspoon paprika

Three Quarters teaspoon ground cumin

Juice of two limes

Heaped desert spoon brown sugar

2 tablespoons chopped coriander leaf

Half teaspoon salt

Quarter teaspoon ground black pepper

In a large bowl first add the spices, then lime juice and stir well until combined. Next add the sugar, salt and pepper, stir well until they have dissolved then leave for 5 minutes. Next add the coriander and stir well for 2-3 minutes. Taste test the dressing, add extra seasoning or a little extra sugar if required. Ensure you give it another good stir just before serving.

Assembling final dish: Place a bed of the rice salad mixture on the plate. Place strips of steak on top the drizzle their juices on top. To complete use a spoon to drizzle the dressing over the dish. Serve and enjoy!

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Grilled beef rice salad