Posts Tagged ‘salmon’


Hi!  I know it’s been ages.  You’re probably wondering if I’m here to make an appearance and then disappear after one or two posts… maybe… I don’t know.  But this recipe was too good to pass-up and not share with you.  I know I’ve jumped on the poke bandwagon a little bit late but – this is a revelation.  I have always wanted to have poke bowls for lunch but buying fresh fish and taking it to work has never been an option and the prices for sashimi in the food court at work is ridiculously expensive. So why not buy salmon and cook it sous vide and use that for poke.  The texture is pretty close to sashimi (maybe a little bit on the firmer side) and you can store it for a few days in the fridge if you’re not ready to use it.  Yes, this is super easy to put together and if you aren’t inclined to sous vide your fish – maybe use tofu or prawns instead – even chicken… I don’t know… I don’t even know if this is even a poke bowl anymore… maybe it’s just a soba salad that is disguised as a poke bowl?!?  I’ve brought it to work a couple of times already and it tastes awesome – so yes, you’re welcome.  Haha!

In case, you ARE wondering what happened to me since the last time I posted – well, YOGA took over my life…. and Pilates as well.  In the last year I took a teacher training course in Pilates (two actually but I kinda failed the first one!) and then I decided to take a Yoga 300 hour Teacher Training in Thailand… and now doing another  200 hour training.  I am hoping one day to find a way to blend my passion for food and “movement” (mostly Yoga).  If and only if you ARE interested (and why wouldn’t you be?!) go check out Trissalicious on Instagram. Follow me there – you’ll probably get to see a little bit more of me there.

Salmon Poke with Soba Noodles

Serves Two

    • 2 salmon fillets, sous vide 100 grams each
    • 1 tsp black sesame seeds
    • 2 tsps finely chopped green onions
    • Shredded Carrots
    • Shredded Red Cabbage
    • Edamame
    • Japanese Seaweed
    • Soba Noodles
    • Pickled Cucumber
    • Roasted Sesame Sauce (I used Kewpie)
    1. First Make the Sous Vide Salmon.  I suggest using the recipe here.
    2. Once you are ready to use the salmon, mix around 2 tbsp of roasted sesame sauce and top with black sesame seeds and finely chopped green onions.
    3. Top with the carrots, cabbage, edamame, seaweed, cucumber and whatever else you’d like to add.

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Sugar cured salmon, spiced avocado, crisp tortilla

Sugar cured salmon, spiced avocado, crisp tortilla

There are New Year’s resolutions I make that I never keep, despite good intentions.  The other day I realized it was already mid January and I still hadn’t gotten around to exercising, or reading my “book of the month”.  Sometimes I think to myself, would it work if I made some Reverse New Year’s Resolutions instead?  I’d love to be able to resolve to (1) Eat as much junk food as I want, (2) Buy as many cookbooks as I can, and (3) Never exercise.

The resolutions I like to make however, are those relating to food.  Those ones I gladly keep.  This year I decided that one of them was to learn how to cure fish.  Curing to me has always been one of those things that only seriously weird and crazy food fanatics make.  It’s right up there with the sausage making and making.  Considering that I have already gone to a sausage making class AND I’ve learned how to make cheese, it was really only about time that I decided to bite the bullet and cure my own salmon.

The recipe I chose was from Dietmar Sawyere’s Table By The River.  Sawyere is executive chef and director of  two-hat restaurant Berowra Waters Inn located on the Hawkesbury river.  If you’re like me and have never had the pleasure of dining in this restaurant – some caution – reading this book will make you want to hop on the next sea plane to get there (my booking is  in mid- Feb!).

There is nothing difficult about curing – the one thing you need though, is patience.  However, if you are new to curing, this recipe is probably the best place to start.  For one, given the size of the fillet used, the curing only takes four hours, much shorter than many recipes I’ve seen that can take up to two days. The curing recipe is only made up of coriander, sea salt, sugar, dill and citrus zest.  The cured salmon is also accompanied with a crisp tortilla (next time, I’ll try using a fried wanton wrapper as well) with some spiced avocado, and topped with salmon roe.  Each bite has the gorgeous sweet-citrusy salmon, the crunch of the tortilla, tang of the avocado and the “pop” of the briny salmon roe.  To me, an epitome of a perfect bite.

Sugar-cured Salmon

Sugar-cured Salmon

Sugar-cured Salmon, Spiced Avocado, Crisp Tortilla

Recipe from Dietmar Sawyere, Table By The River
Sugar-cured Salmon

  • 8 coriander seeds
  • 30 grams (1 oz) salt
  • 30 grams (1 oz) sugar
  • 20 grams (2/3 oz) dill sprigs, roughly chopped
  • 1 lime, zested, juice reserved
  • zest of 1 lemon
  • 30 ml (1 fl oz) lemon-infused extra virgin olive oil
  • 400 grams (14 oz) centre-cut salmon fillet, skin-on, pin boned (I used salmon with the skin off)

Spiced Avocado

  • 1 ripe Hass avocado
  • 2 tsp shallot, finely chopped
  • 1/2 tsp red chilli, finely diced
  • 20 ml (2/3 fl oz) chicken stock, chilled (I used double cream)
  • Juice of 1 lime (above)
  • sea salt

To complete

  • 2 large soft flour tortillas
  • grapeseed oil for frying
  • sea salt
  • 30 grams salmon roe
  • micro coriander leaves

For the Sugar-cured Salmon

  1. Place the coriander seeds, sea salt and sugar in a mortar and lightly crush with a pestle. Add the dill, lime and lemon zests and spread evenly over the flesh side of the salmon. (Since my fillet was skinned, I rubbed the mix on both sides)
  2. Warp the salmon in clingfilm or aluminium foil and place on a plate with a light weight on top. Leave the weighted salmon in the fridge for 4 hours, then wash the fish under cold running water and dry well with a clean cloth.
  3. Using a sharp knife, remove the salmon fillet from the skin. Rub the salmon with a little lemon infused extra virgin olive oil and keep tightly wrapped in the fridge until needed.

For the Spiced Avocado

  1. Cut the avocado in half, discard the stone and scoop out the flesh. Place the avocado flesh in a blender along with the shallots, chilli, and chicken stock (or cream, if using). Blend of a puree and correct the seasoning with the lime juice and some sea salt.

To Complete

  1. Cut the tortillas into rectangles and crisp-fry in some grapeseed oil. Remove and season lightly with sea salt. Spoon some avocado puree on top of the warm tortilla and then place a slice of the sugar-cured salmon on the avocado. Garnish with salmon roe and some micro coriander leaves.
Sugar-cured Salmon

Sugar-cured Salmon

Thank you to New Holland for the Review Copy.

Table By The River, Dietmar Sawyere RRP $49.95

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Tartare of Oysters, Scallops and Salmon with Ginger Dressing

Awhile back I told my husband – “You must have fed me something!”

“What do you mean?”  He asked.

“Well, you know I never used to like you…” I told him.

And I’m still scratching my head thinking about what aphrodisiac he must have fed me to make me fall in love.  Could it have been the daily belgian waffles he sent to my office? Or was Cupid’s arrow laced with the triple chocolate layered cake that he would drop off at my home after work?  Whatever his recipe was, it worked!

With Valentine’s a few weeks away, here’s a recipe has the three key ingredients to make  a sure fire aphrodisiac – oysters, caviar and champagne (vinegar that is!).  I have adapted this from one of my favourite cafes in Paris called Cafe Constant.   It is owned by Christian Constant who owns several restaurants on the Rue Saint Dominique.

Oysters, Scallops and Salmon

Recipe (Serves 4) – Adapted from Christian Constant

  • 12 fresh oysters, cleaned, shells reserved
  • 8 sashimi grade scallops, roe removed
  • 40 grams Sashimi grade Salmon
  • 2 tablespoons ginger, grated
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons champagne vinegar
  • Juice of 1/4 lemon
  • salt and pepper to taste
  • olive oil
  • Caviar, for topping

Seafood Tartare of Christian Constant

  1. Finely chop the oysters, scallops and salmon and set aside in the refrigerator.
  2. Mix the ginger, lemon  juice, champagne vinegar, chives, and olive oil in a separate bowl.  Add salt and pepper to taste.
  3. When ready to serve (not any sooner!), mix the seafood with the dressing and place on top of the reserved oyster shells.
  4. Top with caviar.

Tartare Recipe adapted from Christian Constant

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