Grilled salmon on salsa my way

It’s a rainy afternoon… but a good one.  We went to the nearby fresh seafood shop to get some salmon… yum!  I miss those Sydney weekends at the Fish Market.. Salmon sashimi and rock oysters natural.. yum!  This is for old times’ sake!  So.. Hoegarden in one hand and keyboard in another.. here is my version of salsa..  Turn up the music!  

Overstuffed’s Salsa
Bunch of coriander stalks
Quarter spanish onion
3 ripe tomatoes (for two persons)
Salt to taste
Handful of basil leaves
Quarter lemon/lime
Tiny red chilli seeds removed 

Bed of Sasla

Chop everything up and mix well and leave to marinate while you grill the salmon or watch rugby or dance or whatever it is that you do 🙂

Grilled Salmon
Two pieces of salmon with or without skin
Season with salt and pepper and a dash of lemon juice, which you used for the salsa (above)
Leave to marinate for 1-2 hours at your leisure

Salmon grilling

Then grill over hot griddle pan with a dash of olive oil until cooked 🙂  Salmon doesn’t take as long as wagyu steak to cook on the griddle, I don’t think so be careful !  About 4 minutes on each side until browned.. Serve salmon on top of salsa !  I usually serve salsa on top of salmon but this time I’m gonna try give the reverse a try 🙂 and voila !    

Placement

Salmon a la salsa $36.80

Coconut Fish

When my boyfriend rang me from Nairobi two Decembers ago, he told me that he was having coconut fish at a cafe and it was delicious.  At the time, fish and coconut or rather fish in coconut sounded strange to me.  Fish?  Coconut?  That stirred my curiosity.  So I went around looking and researching into African and Mediterranean style cooking with coconut.  I didn’t get very far but it seems cooking fish in coconut sauce/gravy is very popular and a delicious dish too I have to admit.  Without further ado (and I am wetting my appetitite typing this recipe out too!), here is my version of Coconut Fish stew.

Ingredients:

100 ml coconut cream/milk; chopped coriander; chopped onion; smashed garlic cloves; thinly sliced red bell pepper; fish fillets (or whole pomfret); three sliced pieces of ginger; and thinly sliced chillies (2).

Method:

First, marinate the fish fillets (I used shark fillets) in grated ginger, salt and lemon juice.  To spice things up a little, I added a dash of curry powder for a few hours in the fridge.   Then, coat the fillets in flour and pan fry them until brown.  Set fillets aside.

Next, we prepare the coconut gravy/sauce.   Boil the three pieces of ginger in 450 ml of water.  Boil until half of water evaporates and about 1 cup is left.  Remove ginger and reserve aside.  Then add the coconut milk/cream until dissolved – about a minute.

Whilst water and coconut are boiling, fry the onions and garlic until soft and fragrant.  By this time, gravy should be ready.  Add the ginger pieces.  Then add coconut gravy along with the chopped coriander and bell peppers.  Let boil for a split second, then add the fish fillets.  Cover and simmer until fish is thoroughly cooked.

Season and serve.