Salmon Burgers Glazed with Carrot Miso Butter

IMG_0490

I am so done with winter now. I’m looking forward to warmer days and to see more colors/produce at the markets. And burgers remind me of summer, so I made this salmon burger in anticipation of the months to come. I cooked the patties in a reduction of carrot juice, miso, butter and ginger syrup. I find it such a great combination. The sugars in the carrot juice and ginger syrup make the salmon caramelize nicely in the pan.

This recipe is for 5 small patties but you can easily double the recipe.

Ingredients:

For the patties:

300gr of salmon, skinless and boneless

1 egg yolk

1 spring onion, finely chopped

1 teaspoon of sesame oil

Salt

Pepper

¼ cup of panko

2 tablespoons of cornmeal

For the carrot miso butter:

1 cup of carrot juice

1 tablespoon of red miso

1 tablespoon of butter

1 tablespoon of sesame oil

1 tablespoon of ginger syrup

For the wasabi mayonnaise:

5 tablespoons of mayonnaise

1 teaspoon of wasabi paste, or more to taste

Extras:

5 buns, my store was out of round ones so I used mini pistolets

Wasabi arugula

 

 

To make the wasabi mayo, just whisk the wasabi paste with the mayonnaise. Keep it covered in the fridge until ready to use.

Mince the salmon with a knife, about the size of finely chopped onions.  Mix it with the egg yolk, spring onion, sesame oil, panko, cornmeal, salt and pepper. Mix well. Grab about 1/3 of a cup of the salmon and shape it into one patty. Repeat for the remaining salmon. Cover them with plastic wrap and keep them in the fridge until ready to use.

To make the carrot miso butter; place the carrot juice, miso, butter, sesame oil and singer syrup in a large non-stick pan over medium heat. Let it reduce for 10 minutes while stirring, until it becomes a thick sauce.

Take the salmon patties out of the fridge and carefully place them on the pan with the carrot miso butter. Brush the top of the patties with some of the sauce, and let them cook for about 2 minutes per side until it caramelizes. I made the patties small so it didn’t take very long for them to cook.

Besides the wasabi mayo, I like to serve them with some wasabi arugula dressed in olive oil, vinegar, salt and pepper.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Mini Poke Ramen Cups

IMG_9446

I was going through my food pictures a couple of days ago and saw a pic of two sushi bowls (or poke) that I made last month and I started to crave fresh tuna again. I thought of making it into appetizer sizes, perfect to share at a dinner party. I seasoned some ramen noodles with sushi vinegar and wasabi Furikake. And made it into tiny cups, by baking them in a muffin pan. They turned out so good, crispy on the outside and chewy on the inside. Just make sure to not make them too thick and use parchment paper as muffin liners to prevent them from sticking to the pan. I tried greasing the pan, parchment paper and cupcake liners. Parchment paper worked the best. Thank you to Vanessa from Pickmeadaisy.com for giving me the tip to add pomegranate seeds to my poke. It goes really well with the tuna!

FullSizeRender (1)

This recipe makes 12 mini cups.

Ingredients:

For the ramen cups:

120grs of ramen noodles

1 egg

2 tablespoons of sushi vinegar

Pinch of salt

2 tablespoons of wasabi Furikake

1 ½ tablespoons of vegetable oil

For the tuna poke:

400gr of fresh tuna, cut into small cubes

2 tablespoons of finely chopped ginger

5 tablespoons of soy sauce

1 teaspoon of togarashi

1 avocado, cut into very small cubes

1 teaspoon of lime juice

2 teaspoons of sesame oil

2 tablespoons of chopped chives

2 teaspoons of yuzu powder

¼ cup + 1 tablespoon of pomegranate seeds

1 1/2 tablespoons of sesame seeds

 

Start by making the ramen cups; cook the ramen noodles as instructed on the package. Then drain them and place them in a bowl with the sushi vinegar, Furikake, salt and vegetable oil. Mix well. Allow it to cool down for 5 minutes.

Preheat your oven to 180C/350F. Line a 12 cup muffin pan with parchment paper squares in each cup. If you only grease the muffin pan with oil, the ramen will stick to the pan, so better use parchment paper as muffin liners.

Then place the noodles in the food processor and add the egg. Pulse a few times to get it chopped and mixed through. Don’t over chop it as it is nice to still be able to see that it is ramen noodles.

To make each ramen cup, place about 2 ½ tablespoons of the ramen mixture into each muffin cup, press well to try to create a cup. Repeat for all 12.

Bake them for 30 minutes, until golden and crispy on the outside.

To make the poke, just place all of the ingredients in a medium bowl except for the avocado and mix well. Once everything is mixed through, add the avocado and mix it carefully. Especially if the avocado is very ripe, so it keeps its shape.

Spoon some of the poke into each ramen cup and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Coconut Shrimp Tacos with Pineapple Salsa

FullSizeRender

I’ve had shrimp on mine mind for the last week and finally decided to incorporate them into a taco recipe. Coconut and panko crusted shrimp with a pan-roasted pineapple salsa. So good and fresh, it was hard to stop eating them before taking pictures.

IMG_9339

This recipe is for 12 tacos:

Ingredients:

12 small tortillas

For the shrimp:

300grs of shrimp, peeled

1 cup of all-purpose flour

2 eggs, beaten

1 cup of panko

1 cup of shredded dried coconut, unsweetened

1 tablespoon of salt

Pinch of cayenne

Pinch of onion powder

Pinch of garlic powder

1 ½ cups of vegetable oil for pan-frying the shrimp

For the pineapple salsa:

½ of a pineapple, chopped into small pieces

2 tablespoons of olive oil

Pinch of cayenne

1 tablespoon of sugar

Salt

Pepper

1 small red onion, chopped

Juice of 1 lime

3 tablespoons of chopped coriander

Chopped chili to taste

 

To make the pineapple salsa, place 1 tablespoon of olive oil in a large pan over medium heat. Then add the pineapple, cayenne, sugar, some salt and pepper. Cook it until it caramelizes, this will take about 7 minutes. Stir from time to time. Once the pineapple is done, transfer it to a bowl and allow it to cool down.

In the meanwhile, start preparing the shrimp. Separate the ingredients for the coating. Place the flour in one bowl. Have the beaten eggs in another bowl. And in the last bowl mix the panko, coconut, salt, cayenne, garlic powder and onion powder. First coat each shrimp in the flour, then the egg and finally in the panko/coconut mixture.

Pour the vegetable oil into a large pan over medium heat. Once the pan is hot, start frying the shrimp in batches. They will take about 2 minutes per side, just make sure that the oil is not too hot, otherwise they will get brown without being cooked through. Place the fried shrimp on a plate lined with paper towels to absorb the oil. Have a taste and sprinkle them with some salt if you wish.

Once the shrimp are done, the pineapple should already have cooled down. So mix the pineapple with 1 tablespoon of olive oil, red onion, lime juice, coriander, salt and pepper. Mix well.

To serve, warm up the tortillas in a pan and serve it with the shrimp and pineapple salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Crab Salad Buns

IMG_5472

I have a soft spot for crab and today I decided to satisfy my craving for it with these crab salad buns.

This recipe is for 12 buns.

Ingredients:

For the buns:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

For the crab salad:

700gr of crab meat, I used canned crab meat

3 celery stalks, chopped very small

1 granny smith apple, chopped very small

Juice of 1 lime

8 tablespoons of mayonnaise

2 teaspoons of mustard

Celery salt to taste

Salt to taste

Pepper to taste

½ cup of chopped chives, plus more for decoration

Extras:

Poppy seeds

Egg wash

To make the buns:

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the dough has risen, place it on a floured working area and divide it into 12 equal pieces. Shape each piece into a ball. Place the balls in an oven tray lined with parchment paper, leaving some space in between.

Grease with some vegetable oil, one large piece of plastic wrap. Cover the buns with it, greased side touching the buns (this will prevent them from sticking to the plastic). Let them rise for 1 hour in a warm place.

About 10 minutes before the buns are done rising, preheat your oven to 180C/350F.

Once the hour is up, brush the buns with the egg wash and sprinkle them with some poppy seeds. Bake them for 15 minutes or till golden.

To make the crab salad, just mix all of the ingredients in a large bowl.

Make a cut along the top of each bun, without going all the way down. Stuff each bun generously with the crab salad and decorate with some chives. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Asian Tuna tartare

FullSizeRender

I love making tuna tartare. It is so easy, quick and full of flavor. This one takes a bit longer just because I wanted to serve it with some sushi rice, otherwise it would just take 5 minutes to make.

This recipe serves 2.

Ingredients:

200gr of fresh tuna, diced

For the dressing:

2 tablespoons of soy sauce

½ teaspoon of wasabi paste

1 tablespoon of freeze dried yuzu

1 tablespoon of white sesame seeds

For the avocado:

1 avocado, diced

Juice of ½ a lime

1 tablespoon of olive oil

Salt

For the wasabi mayo:

2 tablespoons of mayo

½ teaspoon of wasabi paste

Extras:

2 nori sheets, cut into rounds the same size as the mold that you are using to serve the tartare.

½ cup of sushi rice, already cooked and seasoned.

Decoration:

Red shiso

Chives, chopped

 

For the dressing, just mix all of the ingredients in a bowl. Do the same for the wasabi mayo.

Mix the diced avocado with the lime juice, olive oil and salt. Mix the tuna with the dressing.

To plate it, you will need a circular mold. Place the nori sheet at the bottom; add the sushi rice pressing firmly so it sticks to the nori. Then add a layer of avocado, and finally add half of the tuna. Remove the mold carefully. Decorate it with a few shiso leaves and chopped chives. Serve with some of the wasabi mayo on the side and sprinkle a bit of yuzu powder over the mayo. Repeat for the second serving.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Asian Style Salmon Tacos

Pic2It’s no secret that I love Asian flavors. This time, my cravings said tacos.  The Salmon is marinated in a miso, ginger and honey sauce. I made the cabbage slaw healthier by skipping the mayo and using Greek yogurt instead. For the salsa, I used broad beans and avocado. You can substitute the broad beans for edamame if you like. It’s a super easy recipe, just keep in mind that the salmon and the slaw need to sit in the fridge for 30 minutes for the flavors to develop.

Ingredients:

For the salmon:

500gr of salmon, without the skin and diced

1 tablespoon of red miso

2 tablespoons of honey

1 tablespoon of sesame oil

2 tablespoons of soy sauce

1 tablespoon of minced ginger

Olive oil to cook the salmon

For the slaw:

1 cup of Greek yogurt

1 tablespoon of wasabi, or more to your liking

2 tablespoons of sushi vinegar

1 tablespoon of ginger syrup

3 tablespoons of sesame oil

A pinch of salt

1 tablespoon of white vinegar

300gr of white cabbage, shredded

For the salsa:

1 cup of broad beans, peeled and cooked (I buy them frozen so I just blanch them for 1 minute and then I take the shells off)

2 avocados, diced

Juice of 1 lime

1 tablespoon of white vinegar

1 tablespoon olive oil

2 tablespoon of sesame seeds (I used a mix of white & black sesame seeds)

Salt to taste

Pepper to taste

Togarashi to taste

1 red chili, sliced (optional)

To serve:

12 tortillas

Lime wedges for serving

 

First, mix all of the ingredients for the slaw in a bowl, except for the cabbage. Once the sauce is mixed, add the cabbage and mix again. Cover with plastic wrap and let it sit in the fridge for 30 minutes.

Mix all of the ingredients for the salmon marinade in a bowl. Add the diced salmon and stir to coat it. Cover with plastic wrap and let it sit in the fridge for 30 minutes.

To make the salsa, mix all of the ingredients in a bowl. Cover with plastic film and leave it in the fridge until ready to serve.

Once the 30 minutes for the salmon and slaw are up, pour about 2 tablespoons of olive oil into a pan over medium heat. Once the pan is hot, add the salmon and cook until done. This will only take about 3 to 4 minutes, stir halfway so it is evenly cooked.

Warm up the tortillas in the microwave for 30 second intervals at a time.

Remove the slaw and salsa from the fridge. Stuff the tortillas with some of the slaw, salsa and finally the salmon.  Serve with lime wedges.

 

 

Print Friendly

Spaghetti Alle Vongole

FullSizeRender (1)

This is one of my favorite pasta dishes and an Italian classic. I hardly ever order it at a restaurant just because it takes no effort to make at home. It is prepared in about 15 minutes. By the time the pasta is cooked, the vongole is ready and you just have to combine it all.

As cravings go with me, most of the times they don’t disappear like they do for my hubby. They keep hunting me until I satisfy them. A couple of years ago, we were in Italy on holiday. On our last dinner there, I saw this dish on the menu and all of the sudden I had to have it. Unluckily for me, they were sold out! As soon as we were back home, I went to get some vongole and made the dish at home.

FullSizeRender (2)

I’ve been craving vongole lately so I have made this dish 3 times in the past month. If you are not familiar with cooking vongole, make sure that the shells are not open when you buy it. You’ll discard of the ones that are open, so you want to get your money’s worth. I like to squeeze some lemon juice in the end, even though it is traditionally not added. I made it last on a Saturday in which after running errands all day, I didn’t feel like spending much time cooking. It was gone in less than 5 minutes. Yes, I eat very fast!

This recipe serves 2.

FullSizeRender

Ingredients:

500gr of Vongole

2 cloves of garlic, minced

14 cherry tomatoes, cut in half

½ bunch of parsley, chopped

250ml white wine

2 tablespoons of extra virgin olive oil

260gr of spaghetti

Chili flakes to taste

Salt to taste

Pepper to taste

Juice of 1 lemon (optional)

 

Rinse the vongole under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

Mince the garlic, cut the cherry tomatoes in half and chop the parsley.

Cook the pasta as instructed on the package.

While the pasta is cooking, add the olive oil to a large pan with a lid. Over medium heat, add the garlic and tomatoes. Cook for about 2 minutes. Then add the vongole and the white wine. Cover with the lid and let it cook till the vongole start to open, about 4 minutes. Stir. Discard of any that haven’t opened. Turn the heat off.

By this time the pasta should already be done. Add the drained pasta to the pan with the vongole. Add salt, pepper and chili flakes to taste. Then add the lemon juice and parsley. Stir until everything is combined. Serve right away.

 

Print Friendly

Causa with Spicy tuna

IMG_0860

This is a very popular Peruvian dish. My mom taught me how to make it as a little kid. I would make it so often, even when no one else felt like it in the house. I would just make a small portion for myself whenever I craved it.

It is usually served with 2 layers of potato dough with filling in the middle.  You can make the filling with many different ingredients.  At home it is usually served filled with chicken or tuna salad. In restaurants, you usually find options with tuna, shrimp, crab or octopus.

In Peru, there are a lot Japanese immigrants which led to Nikkei cuisine (Peruvian-Japanese fusion). This dish is an example of that.

For this recipe you need Aji Amarillo paste, which is a Peruvian chili paste, and you can find it at most Latin American stores or online. In Amsterdam, they sometimes have it at Tijns’s Toko. There is also a Peruvian store in Paris called EL INTI – La Boutique péruvienne which always has it and they deliver within the European Union.

IMG_0756

Ingredients:

For the causa:

1 kilo of russet potatoes

5 tablespoons of Aji Amarillo paste

Juice of 2 limes

½ teaspoon of salt

2 ½ tablespoons of vegetable oil

For the spicy tuna:

300gr of raw tuna

3 tablespoons of mayonnaise

½ teaspoon of wasabi paste, or more to taste

1 teaspoon of togarashi, or more to taste

Salt

Pepper

For the toppings:

1 avocado, diced

1 spring onion, thinly sliced lengthwise

1 tablespoon black sesame seeds

 

First, boil the potatoes until they are very tender. Then peel and mash them while they are still hot. Make sure there aren’t any lumps.  You want it as smooth as possible.

Add the aji amarillo paste, lime juice, salt and vegetable oil.  Mix it with your hands. Because of the chili paste, I wear gloves.  Mix well until you have an even dough. It won’t be sticky any more. Cover with plastic wrap and refrigerate for at least 1 hour.

Cut the tuna into small cubes.

FullSizeRender

In a small bowl, mix the mayo with the wasabi and togarashi. Add salt and pepper to taste.  Add the tuna and mix.

To plate up, take about 1 ½ tablespoons of the potato dough and form it into a small ball with your hands.  Repeat for all of the dough. Plate them and lightly press with your thumb on the middle of each ball to create a base for the tuna.  Place a few pieces of avocado and then add a bit of the spicy tuna.  Finally top with some black sesame seeds and sliced spring onion.

IMG_0861

If you want to save time, you can also plate it the more homey way.  Just place a layer of the dough on a baking dish, then add one layer of the filling and then cover with a layer of the potato dough.  Keep it in the fridge covered with plastic wrap until ready to eat.

 

 

Print Friendly

Shrimp Quinotto

quinotto2

This is another way to use quinoa, making it into a risotto dish. It is creamy and carries all the flavor of the shrimp. It is similar to  the Peruvian Shrimp soup. This recipe serves 3.

Ingredients:

2 cups of quinoa

½ kilo whole shrimp

2 tablespoons of butter

1 medium red onion, chopped

1 clove of garlic, minced

1 ½ cups of white wine

4 cups of chicken stock

1 tablespoon of tomato paste

100gr of bacon strips, sliced

200gr of mushrooms, sliced

200gr cream

50gr grated Parmesan

Handful of parsley, chopped

Olive oil

Salt

Pepper

 

First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and set aside.

To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and set aside in the fridge. (If you want you can reserve 3 whole shrimps, or more,  and cook them with the shells and then reserve them for decorating the plate)

In a medium pan and over medium-high heat, add one tablespoon of butter and olive oil. Then add the shells, heads and ½ cup of white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and 2 cups of the stock. Blend until smooth and then sift the mixture. Set aside.

In a large pan, over medium high heat, add one tablespoon of butter and one of olive oil. Sautee the mushrooms until they are browned on both sides. Then add the shrimp and cook for 2 minutes. Add salt and pepper.  Transfer the mushrooms and shrimp to a bowl and set aside.

Add 2 tablespoons of olive oil to the same pan, and cook the onions for a few minutes. Add the garlic, tomato paste and bacon. Once the bacon is cooked, add the shrimp sauce and white wine. Let it reduce a bit and then add the cooked quinoa. Stir to combine and add slowly the last 2 cups of stock. Stir until most of the liquid has reduced.  Then add the cream, Parmesan mushrooms and shrimp.  Stir for a few minutes and then taste for salt.  Serve onto 3 plates. Place the whole shrimps that you reserved on top and sprinkle some parsley.

quinotto

Print Friendly