Mini Salmon Caesar Salad Cups

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Caesar salad has been a favorite of mine since I was a little kid. I slightly change the dressing recipe depending on what I feel at the time, using mayo or Greek yogurt. This time I went for half & half, and skipped on the Parmesan to make it a bit health“ish”. If you want to go all Greek yogurt, you need to adjust the seasoning a bit since it is not as flavorsome as mayo. Since they are mini portions, they are perfect for a BBQ or dinner party!

This recipe makes about 17 mini cups.

Ingredients:

For the Salmon:

450grs of salmon, minced with a knife

2 tablespoons of chopped coriander

½ teaspoon of celery salt

½ teaspoon of garlic powder

½ teaspoon of onion powder

Pinch of cayenne

1 ½ tablespoons of Greek yogurt

½ cup of breadcrumbs

Pinch of salt

1 egg yolk

1 egg

Zest of 1 lime

Pinch of black pepper

1 tablespoon of all-purpose flour

For the dressing:

½ cup of mayonnaise

Juice of 1 lime

5 anchovy fillets, minced

2 tablespoons of white vinegar

Small pinch of garlic powder

½ cup of Greek yogurt

Pinch of salt

Extras:

4 mini little gem lettuce (cleaned, dried and leaves separated)

½ cup of olive oil for pan-frying the salmon

9 quail eggs

 

Start by making the dressing. Place all of the ingredients in a jar with a lid and shake it till it emulsifies. Keep it in the fridge until ready to serve.

To make the salmon cakes, place all of the ingredients in a large bowl and mix well. Then form small balls with about ¼ of a cup of the salmon mixture. Once all the salmon cakes are assembled, keep them in the fridge until ready to fry.

In the meanwhile cook the quail eggs. What I normally do is boil some water in a kettle, place the quail eggs in a saucepan and then carefully pour in the boiling water. Cook over medium heat for about 2 ½ minutes. Then rinse them under cold water to stop the cooking. Peel them, slice them in half and set them aside.

Pour the olive oil into a large pan over medium heat. Once the oil is hot, fry the salmon cakes for about 2 minutes per side, pressing a bit with a spatula to flatten them. I did it in 2 batches.

To assemble the salad, place one salmon cake over each lettuce leave. Add half of a quail egg and drizzle some of the sauce. Enjoy!

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Mini Poke Ramen Cups

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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!

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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!

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