Friday, February 7, 2014

Coconut Poached Norwegian Salmon, tenderstem broccolini and fine beans

There are some perks to being a chef, we get to occasionally buy some stock from our suppliers and over the festive season I bought a side of Norwegian Salmon which I skin, debone and cut into portions, place each portion in a bag and freeze, it defrosts so quickly like this and keeps its amazing colour and texture.

Broccolini on the other hand I always thought was a young version of a head of broccoli however its a hybrid created in Japan but still contains loads of vitamins mainly folic acid, vitamin C and potassium.

We all know Norwegian Salmon has high levels of Omega 3 which is good for skin, your memory and alertness, my favorite fish by far. This dish is wheat, dairy and gluten free, it also may be eaten by Paleo's following the caveman diet.

Coconut Poached Norwegian Salmon, tender stem broccolini and fine beans
serves 2

2 by 150g portions Norwegian Salmon (skin off, bones out)
1/2 onion, sliced
1 glove garlic, sliced
thumb sized piece of ginger, grated
1/2 pnt mushrooms, sliced
6ml  - 10ml red Thai curry paste, depending on your heat tolerance
1/2 tin coconut milk
100ml water
20ml soy sauce
5ml sesame oil
5ml fish sauce
squeeze of lemon juice
5ml chia seeds (optional to thicken slightly)
1/2 pnt tenderstem broccolini, washed and the end cut off
1/2 pkt fine green beans, top and tail
few sprigs of basil or coriander
40g rocket leaves or baby spinach

Fry the onion, garlic, ginger and mushrooms until light golden in a saucepan that has a lid which fits tightly. Add the curry paste, water and coconut milk.
Bring to a light simmer.

Add the soy, sesame oil, fish sauce, lemon juice, chia seeds and adjust the seasoning of the sauce.

Place the fish portions in the middle and the prepared vegetables around the fish, pace the lid on and allow to poach for 5-8 minutes depending how you like your fish, its also good to remove it from the heat in 4 minutes and allow it to sit for a few minutes.

Add the torn basil or chopped coriander.

In the bottom of your serving dish place the rocket or spinach leaves and top it with the vegetables, fish, lots of sauce and more fresh herbs.
Add a squeeze of lime optional.

*The vegetables may be changed to your liking, bok choy, baby corn, mange tout and baby marrow will all work well and any fish will work as well as chicken.

Recipe and pictures copyright by Tamsyn Wells

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