Category Archives: Fish

Za’atar baked Cod with Zucchini rice

Glorious Summer!!

The weekend summer farmers markets are in full bloom. The joy of sourcing local ingredients is sweet and satisfying. Not everything is local though so it’s a journey to get to totally local sourced for the mind and body.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

This was a beautiful Cod fillet and my Za’atar is home made with thyme and oregano that I have grown and dried. Saw a stand at the farmers market selling Za’atar and Olive oil which I am sure would be amazing to use. So if you are not making it at home buy from the local farmers and small businesses.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

The tomatoes were just ripe and vibrant and ready to cut so I kept it simple with fresh mint and lemon juice.

The fresh zucchini also called for simplicity so it has been sautéed with a touch of cumin and fresh large green onions.

This plate reminds me of what good clean and abundant food this earth has given us to respect, enjoy and feed our souls.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

Fish and Marinade

  • Cod filet – 1
  • Za’atar – 2 tbsp
  • Lemon zest – 1 tsp
  • Good olive oil – 1 tbsp
  • Salt if needed

Zucchini rice

  • 2 cups cooked rice
  • 1 large zucchini
  • 1 small yellow or spring onion
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 tsp red chili powder
  • 1 tbsp olive oil

Tomato Salad

  • A couple of yellow and red tomatoes
  • Handful of fresh mint
  • Juice of one lemon
  • Lemon zest ( use the same lemon to zest)
  • Celtic sea salt – a sprinkle

Directions

  • Heat the oven to 400 degrees
  • Coat the fish with the marinade ingredients and set aside for 15 mins.
  • Chop up the Zucchini in small pieces and slice the onions
  • Heat the olive oil and add cumin and mustard seeds. Once they pop, add the onions.
  • Sauté the onions until they soften, add the red chili powder and the zucchini.
  • Sauté for a few minutes until the zucchini is just tend.er Salt to taste and add the rice.
  • It will take a couple of minutes to combine and heat everything through.
  • Prepare the tomato salad by chopping the fresh ingredients and combining through with the salt and lemon juice.
  • Bake the fish for 10 mins in a 400 degree oven.
  • Serve beautifully!

I have not been to Angie’s Fiesta for a while and looking forward to joining Angie and Ai

Thai Red Curry with Cod

This chill in the air and the smell of slow burning fall leaves calls for something spicy and healthful.IMG_7307

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.

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Continue reading Thai Red Curry with Cod

Pineapple Harissa Salmon with Tahini Greens

A healthy recipe bursting with deep flavors of pineapple, tahini and rose harissa spice blend.

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Angie’s  Healthy Recipe Challenge is on and I am pretty late in thinking about combining leafy greens and pineapple. I like spice in my recipes so pineapple is the perfect sweet to cut through those spices. A wild caught salmon is perfect to showcase the flavors with quinoa, arugula and baby spinach and a perfect tahini  dressing.

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I used Elaine’s Rose Harissa Blend ( Thank you Elaine!). Do check it out on her blog and the fantastic ways she has used it in many recipes.

A little bit about the dressing….Tahini can be made at home or you can buy the good quality organic tahini in a bottle. Tahini is sesame paste and has fat in it. No additional fat is needed in the dressing. The apple cider vinegar gives it the tartness, pineapple the sweetness and aminos or tamari gives a bit of salt and flavor.  This can be stored and used in  many dishes that you will make. Top it over falafels, burgers, fritters and anything your heart desires.

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Pineapple Tahini Dressing

So with that said, the pineapple and greens challenge has been well incorporated in this dish 🙂

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Pineapple Harissa Salmon with Tahini Greens

  • Servings: 2
  • Difficulty: easy
  • Print

a harissa spiced salmon baked in the oven served with tahini dressing over greens

Ingredients

Salmon:

  • 2-3 pieces of  wild-caught Salmon

Harissa Spice mix marinade:

Dressing:

  • 2 tablespoon tahini
  • 1/2 cup pineapple pieces
  • 2 tablespoon coconut amino or tamari
  • 1 tablespoon apple cider vinegar
  • Pink or Sea Salt – to taste

Salad and Toppings:

  • Arugula and Baby spinach
  • 1 cup cooked quinoa
  • Toasted walnuts
  • Chopped Pineapple
  • Sliced Avocados

Directions

Salmon

  • Use a blender to combine the Harissa marinade ingredients  and marinate the salmon pieces for 30 mins.
  • Preheat the oven to 425F
  • Put the salmon on the baking sheet (skin-side down), then put it in the oven.
  • Bake for 8-10 minute.

Greens

  • Mix quinoa and  greens together with dressing, I have used arugula, spinach  but any fresh salad greens are good here.

Dressing

  • Put the dressing ingredients in a blender and blend until smooth and creamy.

 

Assemble the greens, top with walnuts and dressing. Plate the salmon and top with sliced avocados and pineapple.

 

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Tandoori Salmon with Pomegranate Walnut Chutney

A kicked up spiced salmon that is so easy and quick to make. Just marinate and bake. I have made it a little fancier by pairing with turnip greens and a pomegranate walnut radish chutney.

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This would make a great weeknight night dinner. You make the chutney ahead of time and refrigerate. The greens can be any greens….turnip, spinach, kale or collards and are quick and easy to put together.

I love Salmon but try and stay away from the farm raised version. Do use a wild caught salmon fillet with skin. The marinade is an easy tandoori marinate and I have a added a couple of tablespoons of pomegranate juice to it for sweetness.

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The chutney has its inspiration from a Kashmir chutney from which I have diverged. If you want to see the original one with yoghurt, check it out on my blog Walnut and Radish Chutney

Fall vegetables are amazing and full of flavor. Turnips are one or my favorites in this autumn season. I have the basic recipe here but there are a couple of recipes for turnips and greens on my blog that you can use. I found the baby turnips at the farmers market and such delicious greens including spinach, beet greens and radishes.

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Tandoori Salmon with Pomegranate Walnut Chutney

  • Servings: 2
  • Difficulty: easy
  • Print

a spiced salmon baked in the oven served with pomegranate walnut chutney

Ingredients

Salmon

  • 2-3 pieces of  wild-caught Salmon
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 2 tablespoons pomegranate juice
  • 1 tablespoon  grapeseed oil
  • Pomegranate seeds for garnish

Walnut Pomegranate chutney

  • 1 cup walnut soaked in water for an hour
  • 5-6 red radishes
  • 1 green chili
  • 1 clove of garlic
  • 1 cup pomegranate seeds
  • Salt and pepper to taste

Turnip and greens

  • 1 bunch turnip greens/beet greens/radish greens
  • 1 bunch fresh spinach
  • 2 baby turnips – quartered
  •  3 cloves garlic
  • 2 whole dried red chilies
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste
  • Mustard or grapeseed oil

Directions

Salmon

  1. Mix the ingredients together and marinate the salmon pieces.
  2. Set aside for 10 mins
  3. Preheat the oven to 425F
  4. Put the salmon on the baking sheet (skin-side down), then put it in the oven.
  5. Bake for 8-10 minutes.

Pomegranate Walnut Chutney

  1. Blend all the ingredients together and season to taste.

Turnip greens

  1. Heat the oil in a pan.
  2. Add garlic and chilies and sauté for  for a couple of minutes making sure the garlic does not burn
  3. Add the turnips and fry until golden
  4. Add all the greens and mix together until wilted
  5. Season with salt and pepper
  6. Add the vinegar and cook on medium heat until tender. You may need to add a dash of water to continue the cooking.

To plate…spread the chutney out on a plate, layer on the greens and top with the salmon. Sprinkle with pomegranate seeds and serve.

Angie’s Fiesta Friday is where the party is so come and vote! for your favorite dish!