Salmon Poke Sushi Tacos

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Gimme sushi any day and I am a happy woman! Okay, so this is not really a taco, but it’s a fun way to serve sushi. If your rolling skills are not very good or you don’t have the patience for it, this is an easier way to serve it. You will just need a 9 cm mold to make the round nori sheets. To the salmon poke, I added a bit of chili oil and a sprinkle of togarashi for some heat.

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This recipe makes 16 small tacos.

Ingredients:

For the sushi rice:

2 cups of sushi rice

2 cups of water

¼ cup to ½ cup of sushi vinegar depending on your taste

For the salmon poke:

460grs of salmon, sliced into small cubes

¼ cup of soy sauce

1 tablespoon of sesame oil

1 teaspoon of chili oil

1 ½ tablespoons of minced ginger

1 1/2 teaspoons of white sesame seeds

1 1/2 teaspoons of black sesame seeds

Extras:

16 nori sheets

Togarashi, to taste

3 tablespoons of chopped chives

300gr of Wakame salad

 

Start by making the sushi rice. Place the sushi rice in a strainer and rinse it under cold water until the water comes out clear.

Place the rice and 2 cups of cold water in a medium saucepan over high heat. Once it comes to a boil, cover the pan and cook over low heat for 20 minutes. Then remove it from the heat and let it sit covered for 10 minutes.

Then transfer the sushi rice to a large bowl, add ¼ of a cup of sushi vinegar and mix. Taste it and add a bit more sushi vinegar if you want. Keep stirring until all the sushi vinegar is absorbed. Allow it to cool down to room temperature before making the tacos.

Once the sushi rice has cooled down, start making the salmon poke. Just mix the salmon with the rest of the ingredients and keep it in the fridge until ready to serve.

Place a nori sheet (or 3 stacked on top of each other) on a cutting board. Place a 9cm round mold on top of the nori sheet. With a sharp knife, cut the nori into a round shape. Repeat until you have 16 round nori sheets. Don’t discard the remaining nori pieces, you can keep them in a Ziploc bag and use them later for a stir-fry, or to add it to soup.

To assemble the tacos, place one round nori sheet underneath the round mold. Then add a thin layer of sushi rice, pressing with the back of a spoon so it sticks to the nori. Repeat for all 16 nori sheets.

Then add a bit of the wakame salad and then the salmon poke (don’t over fill them, otherwise you won’t be able to fold them into tacos). Sprinkle some togarashi and chopped chives. Serve right away. Enjoy!

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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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Cucumber “Noodle” & Radish Salad with Miso Salmon

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I love to making oven-roasted miso salmon. This miso sauce adds so much flavor and I love to pair it with a cucumber and radish salad. This time I made the cucumber into noodles by using my mandoline with the julienne attachment. A very easy and flavorsome meal.

This recipe serves 2.

Ingredients:

For the salmon:

320 grs of Salmon, pin bones removed and sliced into 2 fillets

2 tablespoons of red miso paste

2 tablespoons of brown sugar

¼ cup of soy sauce

2 tablespoons of peeled and grated fresh ginger

2 tablespoons of white vinegar

2 tablespoons of sesame oil

2 teaspoons of white sesame seeds

For the cucumber noodles:

3 cucumbers, washed

10 radishes, thinly sliced

2 tablespoons of black sesame seeds

For the sesame dressing:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup (if you can’t find it, just add 1 teaspoon of grated ginger)

Juice of 1 lime

 

To prepare the cucumber and radish salad. You can use a mandoline or a spiralizer. I used my mandoline with the julienne attachment. I sliced the cucumber into noddles, but I stopped when I got to the seed part (discard the core). For the radishes, I just thinly sliced them.

Place the cucumber noodles in a large sieve with a bowl underneath to catch all of the water. Let it stand like these to loose the moisture until ready to serve.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To prepare the salmon, whisk the vinegar, miso, brown sugar, sesame oil, soy sauce and ginger in a bowl until combined.

Put the salmon on a plate and add the miso sauce. Make sure to coat the salmon pieces well in the marinade. Cover with plastic film and refrigerate for 20 minutes.

Preheat the oven to 180C.

Remove the salmon from the fridge and place it on an oven dish lined with parchment paper. Pour some of the sauce on top and cook for about 10 minutes.

After 10 minutes, turn on the broiler on for about 2 minutes. Check constantly so it doesn’t burn. It should be a bit browned.

Remove the salmon from the oven.

Press on the cucumber noodles to try to get most of the moisture out. Then place the cucumber noodles in a bowl, add the radishes, black sesame seeds and the sesame dressing. Mix well.

Divide the salad among 2 bowls and add the roasted salmon. Sprinkle some white sesame seeds over the salmon. Enjoy!

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Salmon Burgers Glazed with Carrot Miso Butter

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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.

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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.

 

 

Green Spring Salad with Salmon and a Rhubarb-Miso dressing

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Time for a super healthy recipe again. I love a good hearty salad for dinner. A few weeks ago, I got some rhubarb for the first time this year, I used part of it to make my Rhubarb, goat cheese & thyme tart and I saved 2 stalks to make the dressing for this salad. I wanted to make a rhubarb dressing but had no plans to add miso to it. But when I made the dressing it was missing something. I checked what I had in the house and decided to add some miso to it, since I love the combination of miso and salmon. And miso turned out to be what was missing in the dressing. I really liked the end result. And because it is spring, it’s nice to add a pop of color to a salad with some edible flowers.

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This recipe serves 3.

Ingredients:

For the Salad:

½ cup of amaranth

2 avocados, thinly sliced

300gr Salmon fillet, without the skin

1 bunch of asparagus

1 cup of edamame

3 handfuls of lamb’s lettuce (called here veldsla)

3 poached eggs

Lemon pepper

Salt

Olive oil

For the dressing:

2 rhubarb stalks, sliced & then boiled for 5 minutes

½ cup of apple cider vinegar

½ cup of extra virgin olive oil

4 tablespoons of agave syrup or honey

2 teaspoons of Miso paste, I used red miso

Salt to taste

For decoration:

Pansies

Micro watercress

 

First cook the amaranth, boil it for 15 minutes and then drain it with a very fine mesh strainer. Set aside

To make the dressing, boil the sliced rhubarb for 5 minutes. Drain it, and then blend it with the rest of the ingredients except for the salt. The miso paste is already quite salty so taste first. Set aside.

Cook the edamame as instructed on the package. I get mine frozen and still in the pod, and I just put it in the microwave for 2 to 3 minutes.

To prepare the asparagus, I prefer to buy the small, thin ones because they don’t need any preparation except for washing them and they cook faster. If you get the big asparagus, just snap off the woody ends.  Over medium-high heat, add a bit of olive oil to a pan. Add the asparagus, salt and lemon pepper. Sauté the asparagus for a couple of minutes until they are crisp and tender. Set aside

To prepare the salmon, slice the fillet into 9 pieces. Season them with lemon pepper and salt. Over medium heat, add 2 tablespoons of olive oil to a pan. Add the salmon and pan-fry it for about 2 minutes on each side.  Set aside.

To poach the eggs, fill a pot with boiling water. Add a pinch of salt and a splash of white vinegar, and bring it to a boil. I like to poach one egg at a time.  Crack an egg into a glass or cup. Use a spoon or spatula to stir the boiling water into one direction to form a whirlpool. Carefully drop the egg in the middle of the whirlpool. Let it poach for 3 minutes and then remove it with a slotted spoon. Set aside and repeat for the remaining eggs.

To plate the salad, first arrange some of the avocado slices, lamb’s lettuce and edamame on each plate, then add some of the asparagus and sprinkle some of the amaranth. Then place 3 pieces of salmon in the middle and place the poached egg on top. Finish off with some micro watercress and flowers. I like to serve the dressing on the side.

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