salmon

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Salmon Nori Rolls – The CSIRO Low Carb Diet Easy 100 – Professor Grant Brinkworth & Dr Pennie Taylor

The CSIRO Low- Carb Diet Easy 100

Professor Grant Brinkworth & Dr Pennie Taylor

Photography by Jeremy Simons and Rob Palmer.

Pan Macmillan Australia

ISBN:9781760988456

RRP $39.99

LUNCH
UNITS PER SERVE:
Breads, Cereals, Legumes, Starchy Veg 1 Dairy 0 Lean Meat, Fish, Poultry, Eggs, Tofu 1.5 Low–Moderate Carbohydrate Veg 3 Healthy Fats 3

SERVES: 4 | PREPARATION: 20 MINUTES | COOKING: NIL

Ingredients:
6 sheets nori
3 Lebanese cucumbers, very thinly sliced (use a mandoline if you have one), patted dry with paper towel
6 cups rocket leaves, baby spinach leaves or shredded kale. Stalks removed
¾ cup (140 g) cooked basmati rice


SALMON FILLING
600 g tinned salmon in spring water (no added salt), drained well
2 teaspoons salt-reduced tamari (see note)
2 teaspoons rice vinegar
2 teaspoons sesame oil
2½ tablespoons whole-egg mayonnaise
1 tablespoon sriracha or other hot chilli sauce
4 spring onions, thinly sliced

  1. To make the salmon filling, place all the ingredients in a bowl and mash well with a fork to combine.
  2. Place a nori sheet flat on a workbench and top it with one-quarter of the cucumber, rocket, spinach or kale and rice, smoothing over the surface.
  3. Add one-quarter of the salmon filling, roll up the nori sheet tightly, running water along the far edge to seal. Slice in half, then set aside and repeat with the remaining nori rolls and filling.


Note
Tamari is a higher-salt product, so ideally use low-salt or no-added-salt
alternatives. If you are following a low-sodium diet, omit this ingredient. 20 g CARBS P E R S E R V E

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Four-Ingredient Toppings for Baked Salmon -The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers

This is a fantastic book! It has many helpful suggestions including ways to make the IF lifestyle suit your lifestyle ( there is  even an IF guide for the retired couple), some great quick no fuss recipes and a yummy chocolate bark recipe which I will  share with you later.

 


The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers,

Published by Macmillan Australia, RRP $34.99,

Photography by Rob Palmer

 

Four-ingredient toppings for baked salmon

“One of my favourite quick meals for our family when I’m in a bit of a rush and have defrosted or (am lucky to have) some fresh salmon fillets is one of my go-to four-ingredient salmon toppings. It takes less than a couple of minutes to throw the ingredients into a small bowl, drizzle over the top of the salmon fillets and on they go into a hot oven until golden. p. 136”

1. Preheat the oven to 200°C. Line a baking tray with
baking paper and arrange the salmon fillets on the
tray, leaving space between them.

2. Choose a flavour topping and mix all of the
ingredients in a small bowl.

3. Drizzle or spoon the flavour topping evenly on top of
each salmon fillet. Some toppings will be thick and
sit on top of the salmon, others will be runny and
will pool around the base of the salmon fillet. Both
types will be delicious.

4. Bake in the oven for 20–25 minutes for medium,
or longer if you like your salmon well done.

 

1.Yoghurt and herbs:
150 g Greek-style yoghurt (no-fat, low-fat or full-fat yoghurt will all work here)
2 tablespoons finely chopped chives
1 tablespoon finely chopped dill fronds
juice of ½ small lemon
sea salt

2. Coconut korma:
150 g coconut yoghurt
2 tablespoons korma paste
1 tablespoon lemon juice
1 tablespoon desiccated coconut

 

3.Garlic, mustard and lemon
1 tablespoon minced garlic
zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons dijon mustard

4.Soy and sesame:
1 tablespoon soy sauce or tamari
2 teaspoons sesame oil
1 tablespoon lime juice
1 tablespoon sesame seeds

 

 

 

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Brekky Fritters with Smoked Salmon and Herbed Goat’s Cheese: The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor

CSIRO Healthy Gut Diet

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.

p74 THE CSIRO HEALTHY GUT DIET
5 G FIBRE PER SERVE GOOD SOURCE OF RESISTANT STARCH
UNITS PER SERVE BREADS AND CEREALS 2 PROTEIN 1 FRUIT 0 VEGETABLES 1 DAIRY 1.5 FATS AND OILS 1

Brekky fritters with smoked salmon and herbed goat’s cheese

SERVES 4 (Makes 8 cakes)
PREPARATION 20 minutes
COOKING 15 minutes, plus potato cooking time

 

Brekky Fritters with Salmon

8 thin slices (400 g) smoked salmon

HERBED GOAT’S CHEESE
115 g soft goat’s cheese (such as a small log of Bourdin chevre)
2 tablespoons finely chopped chives
2 tablespoons finely chopped
flat-leaf parsley leaves

BREKKY FRITTERS
3/4 cup (90 g) frozen peas
500 g potatoes, quartered, steamed
and chilled overnight (see page 41)
1ž 1/2 tablespoons skim milk
1 tablespoon light sour cream
150 g cabbage, thinly sliced
2 spring onions, finely chopped
2 tablespoons plain flour, plus extra for dusting
olive oil spray, for cooking

To make the herbed goat’s cheese, place the cheese, chives and parsley in a small bowl and stir to combine well. Cover with plastic film and refrigerate until required.

To make the fritters, cook the peas in a small saucepan of boiling water for 5 minutes or until tender, then drain and set aside. Place the cooked potato in a large bowl and roughly mash with a vegetable masher. Add the milk and sour cream and roughly mash. Add the peas, cabbage and spring onion and stir to combine, then fold in the
flour.

Divide the mixture into 8 even portions and, using lightly floured hands, form into patties.
Heat a large non-stick heavy-based frying pan over medium heat, then spray with olive oil. Dust both sides of each patty lightly with flour, then place in the pan and cook over low–medium heat for 3–4 minutes on each side or until golden. (Depending on the size of your pan you may need to do this in batches.)

Serve the fritters warm with smoked salmon and herbed goat’s cheese.

SERVES 4 (Makes 8 cakes)
PREPARATION 20 minutes
COOKING 15 minutes, plus potato cooking time

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Lemon Herb Fishcakes: The Smart Baby Cookbook – Lauren Cheney

SmartBabyCookbook_cover_SML

Smart Baby Cookbook by Lauren Cheney (Murdoch Books RRP $24.99)

 

Lemon Herb Fish Cakes with Avocado Citrus Sauce

 

Making time: 15 minutes

Cooking time: 25 minutes

Makes 15 patties

 

 

“Not your average fish patties, these lemon herb salmon cakes will have the fussiest of eaters lining up for more. The citrus sauce adds a silky flavour punch and bite-sized patties are perfect for little mouths.” p136.

 

1 large sweet potato, peeled and chopped

415 g (15 oz) tinned pink salmon

1 tablespoon finely chopped fresh flat-leaf (Italian) parsley

1 tablespoon lemon zest

2 spring onions (scallions), finely chopped

60 g (2½ oz/1 cup) wholemeal fresh breadcrumbs (GF if desired)

2 tablespoons finely chopped sweet gherkins or pickles

1 large egg, whisked

Olive oil, for cooking

 

Avocado Citrus Sauce

260 g (9¼ oz/1 cup) Greek-style yoghurt

2 tablespoons finely chopped fresh dill

1 teaspoon lemon juice

½ avocado, mashed

1 teaspoon garlic powder

 

Boil the sweet potato in a saucepan of water until tender. Drain and set aside.

Meanwhile, combine the avocado citrus sauce ingredients in a bowl and keep in the fridge.

Drain the salmon and mash with a fork in a large bowl. Add the parsley, lemon zest, spring onions, cold mashed sweet potato, breadcrumbs, gherkins and egg. Mix everything together. Form the mixture into small round bite-size patties.

Heat some olive oil in a non-stick frying pan over medium heat. Place the salmon patties in the pan and cook for 2–4 minutes on each side until they are heated through and have a golden crust.

 

For Baby:

Serve as finger food with avocado citrus sauce for dipping.

 

All Grown Up:

Season with salt and pepper and serve with avocado citrus sauce and a green salad.

 

Smart Tip

Dill aids digestion and offers anti-inflammatory and antiviral properties.

 

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Post Script: Poh Bakes 100 Greats – Poh Ling Yeow

Poh Bakes_CVR

Poh Bakes 100 Greats

Poh Ling Yeow

Murdoch Books

ISBN: 9781743366264

 

Description:

‘I love baking so much I’ve been known to park myself in front of the oven to watch a cake cook, like television.’

 

Poh first fell in love with food by learning to bake as a nine year old – she remembers vividly her mum showing her the art of folding flour into her first sponge cake ‘just like so’ and the skill in lining a tin meticulously. Now, years after Poh’s meteoric rise to fame through MasterChef, and hosting her own television shows, Poh’s Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women’s Association. Here, she shares recipes for 100 of her favourite baked delights.

 

So take the afternoon off, fire up the oven, and join Poh in the meditative process of baking something truly great.

 

My View:
I think this has to be one of the best all round, accessible baking books of the year. It includes chapters on:

  • Savoury Starters
  • Bake Sale Beauties
  • French Fundamentals
  • Sweetie Pies & Tantalising Tarts
  • Oldies But Goodies
  • Thrills & Frills
  • Adventure Bakes
  • Trusty Tea Cakes
  • Must Knows.

 

Included in the 100 recipes are some of my favourite foods including:

*Hummingbird Cake

*Coconut Ice

*Pecan Cinnamon Scrolls

*Basic Nut Praline

*Bienenstich –Bee Sting Cake

*Turkish Delight

*Brioche Buns

*Baked Camembert with Thyme, Garlic & Red Wine

*Hero No Need Crusty Bread

*Smoked Salmon & Zucchini Slice….

 

And many many more. I am sure you will find your new favourite in this book J

 

PS and there is even a recipe for your favourite pet!

 

 

 

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Tomato, Fennel and Salmon Soup: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Tomato, fennel and salmon soup with saffron aioli

Serves 4–6

“Inspired by bouillabaisse, this is a hearty and comforting soup, heady with the aroma of saffron. Throw in some mussels and prawns (shrimp) and you have a delicious seafood stew.” p. 204

Bouquet garni

1 orange, zest removed in strips with a potato peeler

1 cinnamon stick

4 star anise

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

6 bay leaves

6 thyme sprigs

 

Soup

2 tablespoons olive oil

1 onion, sliced

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1/4 teaspoon chilli flakes

250 ml (9 fl oz/1 cup) white wine

2 x 400 g (14 oz) tins diced tomatoes

1 litre (35 fl oz/4 cups) Chicken stock or Vegetable stock  (page 151)

300 g (10 1/2 oz) skinless salmon fillet, diced

a small pinch of saffron threads

 

Saffron aïoli

a pinch of saffron threads

1/2 quantity Aïoli (page 111)

 

Tomato fennel and salmon soup

 

To make the bouquet garni, tie all the ingredients together in a piece of muslin (cheesecloth).

 

To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and chilli and sauté for about 7 minutes, or until the onion and fennel are translucent and starting to colour.

 

Add the wine, tomatoes, stock, salmon, saffron
and bouquet garni. Bring to the boil, then reduce the heat to low and simmer for 20 minutes. Season with sea salt and freshly ground pepper.

 

To make the saffron aioli, put the saffron in a small bowl with 1 tablespoon water and leave to soak for 15–20 minutes, to activate the stamen and release the colour. Drain, discarding the water. Add the saffron to the aïoli and mix well.

 

To serve, ladle the soup into bowls and top with a dollop of saffron aïoli.

 

 

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Barbarian Salmon: The Zen Kitchen – Adam Liaw

zen-kitchen

The Zen Kitchen by Adam Liaw is published by Hachette Australia, $49.99

BARBARIAN SALMON

鮭の南蛮漬け

THE JAPANESE TERM FOR THIS STYLE OF MARINATING FRIED FOODS IN VINEGAR

IS NANBANZUKE, WHICH MEANS ‘SOUTHERN BARBARIAN’. IT’S A TERM THAT WAS USED

TO REFER TO THE PORTUGUESE SAILORS WHO CAME TO JAPAN TO TRADE AROUND THE

16TH CENTURY AND INTRODUCED THEM TO DISHES LIKE ESCABECHE AND TEMPURA.

IT MAY NOT BE A POLITE TERM, BUT THE STYLE IS DELICIOUS.

SERVES 4 PREPARATION TIME 20 MINS COOKING TIME 15 MINS, PLUS 15 MINS MARINATING TIME

 

INGREDIENTS

150ml Bonito Stock (page 30)

100ml rice vinegar

1 tbsp soy sauce

1 tsp sugar

1 small carrot, cut into fine matchsticks

2 thick spring onions, cut into fine matchsticks

1 stalk celery, cut into fine matchsticks

1 dried red chilli, cut into rings

500g salmon fillets, scaled and pinboned

2 tbsp potato starch or cornflour

About 2 cups oil, for shallow frying

 

METHOD

1 Combine the stock, vinegar, soy sauce and sugar and stir to

dissolve the sugar. Transfer the vinegar mixture to a deep tray and

scatter with the vegetables and chilli.

2 Cut each salmon fillet into thirds lengthways. Dust the salmon

pieces lightly in the potato starch, shaking off any excess.

3 Pour oil in a frying pan or saucepan to a depth of about 1cm

and heat to 180°C. Fry the salmon pieces in batches for about

3 minutes each side until cooked through. Transfer each batch

directly from the oil to the vinegar mixture as it cooks and place

a few of the soaked vegetables on top of the salmon. The salmon

pieces don’t need to be completely submerged but it does help

to turn them occasionally and you may want to prop up one side

of the tray to collect the liquid at the other side. Marinate the

salmon for at least 15 minutes and serve.

 

This is also great as a preparation for chicken. Just cut the pieces

quite small and shallow-fry them in a little more oil.

 

 

BONITO STOCK

鰹出汁

THIS STOCK IS MADE BY SIMPLY INFUSING WATER WITH THE TASTE OF DRIED BONITO FLAKES.

MAKES 750ML PREPARATION TIME 2 MINS COOKING TIME 10 MINS

 

INGREDIENTS

750ml water

20g bonito flakes

 

Alternatively, instead of straining, you can wrap the bonito flakes in a small piece of muslin and tie into a parcel before adding to the boiling water.

 

METHOD

1 Bring the water to a rolling boil in a small saucepan. Add the

bonito flakes and boil for 2 seconds. Turn off the heat and allow

the bonito flakes to sink to the bottom of the pot without stirring.

Carefully skim any scum from the surface of the stock then strain

the stock through a muslin-lined sieve. Cool to room temperature

then keep in the fridge for up to a week.

barbarian-salmon

 

 

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Oven-Roasted Salmon with Dill: The Scandinavian Belly Fat Program – Berit Nordstrand

he-scandinavian-belly-fat-program

Images and recipes from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books) RRP $35.00

 

Oven-Roasted Salmon with Dill

“This is probably my children’s favourite recipe, especially when the salmon is served with pearl barley and a dollop of sour cream. You can use any leftovers in the salmon salad on page 97. Fresh dill tastes best in this dish, but dried dill is also good.” p103

 

serves 4–5

extra virgin olive oil

800 g–1 kg (1 lb 12 oz–2 lb 4 oz) piece salmon with skin

sea salt

lots of fresh or dried dill

finely diced cucumber, chopped spring onion (scallion), flat-leaf parsley and microherbs,
to garnish

 

Preheat the oven to 160°C (315°F).

Brush an ovenproof dish with a little olive oil. Put the salmon in the dish with the skin side down. Brush the salmon with olive oil.

Sprinkle a little sea salt over the fish, followed by lots of dill. The fish should be completely green on top.

Cook the fish in the oven for about 20 minutes, until it is just light pink and firm to the touch when you press down with a fork.

TIP: Roast a little broccoli along with the salmon, and cook up some pearl barley instead of white rice. Mix different types of lettuce in a big bowl, and voilà – you’ve got a complete dinner, ready to go.

 

oven-roasted-salmon-with-dill

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Baked Salmon With Cracked Wheat and Goji Berry Salad – Real Delicious – Chrissy Freer

Real Delicious Cover

Recipes and Images from Real Delicious by Chrissy Freer, Murdoch Books.

 

Baked Salmon with Cracked Wheat and Goji Berry Salad

“This salmon recipe is guaranteed to impress and dead simple to make. Salmon is loaded with healthy fatty acids, while the salad is a good source of dietary fibre.” (p.165)

 

 

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves 6

 

Olive oil spray

750 g (1 lb 10 oz) piece salmon, skin on

1/2 teaspoon sumac

Flat-leaf (Italian) parsley leaves and mint leaves, to garnish

 

CRACKED WHEAT AND GOJI BERRY SALAD

175 g (6 oz/1 cup) cracked wheat

200 g (7 oz) green beans, sliced

16 asparagus spears, sliced

1/2 cup chopped flat-leaf (Italian) parsley

1/4 cup chopped mint

25 g (1 oz/1/4 cup) goji berries

40 g (11/2 oz/1/4 cup) natural almonds, chopped

2 teaspoons finely grated lemon zest

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 teaspoon sumac

 

TAHINI DRESSING

190 g (63/4 oz/2/3 cup) natural yoghurt

1 tablespoon tahini

1 tablespoon lemon juice

 

Preheat the oven to 220°C (425°F).

 

Put the cracked wheat in a heatproof bowl and pour in enough boiling water to cover it. Soak for 15–20 minutes or until al dente. Drain and press with the back of a spoon to squeeze out the excess moisture. Return the wheat to a large bowl.

 

Whisk together all the ingredients for the tahini dressing and refrigerate until required.

Cut 2 pieces of foil, each twice the length of the fish. Arrange them on a work surface with the long edges overlapping. Spray with oil. Place the salmon, skin side down, in the centre of the foil. Sprinkle with the sumac. Fold in the edges of the foil to form a parcel. Place on a large baking tray and roast for 15–20 minutes or until cooked to your liking.

 

Meanwhile, for the cracked wheat and goji berry salad, steam the beans and asparagus for 2 minutes or until just tender. Refresh under cold running water and drain well. Add to the cracked wheat along with the parsley, mint, goji berries, almonds and lemon zest.

 

Whisk together the lemon juice, olive oil and sumac. Pour over the cracked wheat mixture and gently toss.

 

Transfer the salmon to a serving platter, drizzle with the tahini dressing and sprinkle with parsley and mint leaves. Serve with the cracked wheat and goji berry salad.

Baked Salmon

 

TIP

You can use burghul (bulgur) instead of cracked wheat. It is finer than cracked wheat, so it will need only 5 minutes to soak.

 

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Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad – MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad

Pan-seared Salmon with Roasted Beetroot & Freekah Salad

 

 

PREP 20 MINS COOK 45 MINS SERVES 4

 

Freekeh is cracked green wheat and is available at selected health food shops

and Middle Eastern food shops. If using unpackaged freekeh, rinse it to remove

any chaff or stones.

 

 

4 x 150g salmon fillets

oil, for frying

 

TAHINI YOGHURT

250g Greek-style yoghurt

100g feta

1 tbsp tahini

juice of 1 lemon

1 tsp ground cumin

 

FREEKEH SALAD

4 small beetroots, quartered

1 tbsp olive oil

salt and pepper, to taste

1 small red onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

200g freekeh, washed

160ml chicken stock

seeds of 1 pomegranate

⅓ cup finely chopped coriander

⅓ cup finely chopped flat-leaf parsley

⅓ cup finely chopped mint

 

SALAD DRESSING

3 tsp ground cumin

3 tsp sumac

100ml olive oil

40ml red wine vinegar

juice of 1 lemon

2 cloves garlic, peeled and crushed

1 long red chilli, thinly sliced

chopped toasted macadamias, to serve

 

 

1 To make the tahini yoghurt, process all the ingredients in a food processor until combined. Cover and refrigerate until needed.

 

2 Preheat the oven to 200°C. To make the salad, drizzle the beetroot with half the oil, then season to taste and individually wrap in foil. Place on an oven tray and roast for 30 minutes, or until tender. Cool, then peel and discard the skins. Coarsely chop the beetroot and set aside.

 

3 Heat the remaining oil in a medium frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until softened. Add the freekeh, stock and 100ml water. Simmer, covered, for 15 minutes, or until tender and liquid has been absorbed. Spread the mixture out onto an oven tray to cool.

 

4 Meanwhile, to make the salad dressing, dry-fry the spices in a small frying pan over low heat until fragrant. Place in a medium bowl with the remaining ingredients and whisk to combine. Add the cooled freekeh, chopped beetroot and remaining salad ingredients. Toss to combine, then season to taste.

 

5 Lightly oil a frying pan and heat over medium–high heat. Add the salmon, skin-side down, to the pan and cook for 4 minutes, or until the skin is crisp. Turn and cook for another minute. Transfer to a warm plate for 3 minutes to rest.

 

6 Spoon the tahini yoghurt onto the centre of 4 plates. Top with the salad, then a piece of salmon. Sprinkle over chopped macadamias to serve.

 

Cover MKR Best of the Best Cookbook

 

MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.