October 9, 2009 · 12:14 PM
This recipe is the same as for steamed trout, but Indira loves salmon cooked this way so much – and she certainly prefers it to the trout – I thought it deserves its own post.
Though Noor informed me a couple of days ago that she still prefers her trout/salmon to be grilled with pesto, so I must remember to make it like that for her next time, instead of steaming the fish yet again 🙂
1 tablespoon of fresh rosemary
sea salt to taste
a few slices of lime
Sprinkle the salt on the salmon, spread the rosemary, then place the slices of lime on top. Fill some water in the bowl of the steamer and set it to heat. Now place the fillets in the basket of the steamer and cook the fish till it is done.
Eat this hot, squeeze some more lime if you like after breaking up the pieces of fish a little.
September 26, 2008 · 4:00 PM
It was just Noor and me at home yesterday for lunch. She loves baguette and we had picked up one from the boulangerie when we walked back home from school just before noon.
So I decided that I’d make some salad for lunch, to eat with the baguette, with fruit yoghurt to serve as dessert.
Luckily I had cherry tomatoes in the fridge, and canned salmon and sweetcorn in the kitchen cupboard. Noor LOVES each of those things, so I knew she’d approve of the salad, even though I was planning to sneak in some green beans. This is how I made it.
1 150g can of salmon, packed in water
1 150g can of sweetcorn
100-150 g of fresh/frozen green beans, cut/snapped into1 inch pieces
150-200g cherry tomatoes
1 or 1 and a 1/2 tsp dried basil
2-3 tbsp olive oil
2 tbsp of lime juice (add more, or less, if you like)
Cut the tomatoes in to halves and put in a salad bowl. Sprinkle the basil on top and add the olive oil.
Mix these 3 ingredients together gently and leave for some time, say 30 minutes (this is the key to making a really tasty salad if you are using tomatoes and olive oil. The flavors of these two things mingle to produce the most divine taste there is, and you really have to give it time for it to develop).
In the meanwhile, steam the green beans and allow them to cool. Drain the salmon and break up the meat with a fork. Now add the beans, the corn, and the salmon to the tomatoes, season with sea salt, add the lime juice, and toss everything together.
Serve roasted potatoes on the side, for a more filling meal.
Bon appetit !