category template Fish Recipes « Diana's Seafood – Toronto's Fresh Seafood Market

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Edamame Salmon

Edamame salmon

  • A salmon fillet, chopped into pieces.
  • Edamame, de-shelled.
  • 3 cloves of garlic, minced.
  • 1 Korean green pepper.
  • Salt and pepper to taste.
  • Cooking oil.
  • Green onions.
  • Sauce:
    • 2 tablespoons of hoisin sauce.
    • 2 tsp of sesame oil.
    • 2 tablespoons of soy sauce.
    • 1 tablespoon of mirin.
    • 2 teaspoons of rice vinegar.

Method –  Heat the pan up with cooking oil and fry the minced garlic. Add the edamame and green pepper, stir fry for a minute. Add the salmon and the sauce. Stir fry till cooked. Serve on top of rice and put green onions on top.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Jaylene/recipes/edamame-salmon
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Chilli, Ginger & Lime Salmon

  • Boneless salmon fillets. I prefer mine with the skin still on.
  • 1 x red chilli.
  • 1 x green chilli.
  • 3/4 inch of fresh ginger stalk.
  • Rock salt.
  • Ground black pepper.
  • 1x Lime.

Method – Deseed and finely chop the chilli’s. Set aside. Peel and finely chop the ginger. Set aside. Crack a generous amount of black pepper onto your preparation surface. Place salmon skin side down onto the pepper and move around rubbing all the pepper into the skin. Crack more pepper on the flesh side of the salmon and rub in. Half the lime, use one half to squeeze lime juice over the salmon fillets. Rub this in with your hand. Mix the chilli and ginger together and the press into the top (fleshy side) of your salmon fillets. Top with a sprinkling of rock salt. Heat a griddle pan (no oil) to maximum heat. Place salmon skin side down into the pan, reduce heat to approx 1/2 or 2/3. Once the fillets are cooked half way up (flesh will change colour), flip over and let finish. Do not turn or move the fillets if you can. You should be left with nicely seared fillets, all the chilli and ginger should still be there. Use the remainder of the lime as garnish or squeeze extra juice on to your taste. Plate up and serve.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/carlfarmer/recipes/chilli-ginger-lime-salmon
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Pan Fried Fillets of Red Snapper, Mussel Veloute

    • 4 pc Red Snapper Fillets- 180 gr
    • 80 gm Shelled Mussels
    • 60 gm Carrots- Diced
    • 50 gm Asparagus Spears
    • 40 gm Kipfler (La Ratte) Potatoes- Diced
    • 50 gm Cucumber- Deseeded, Peeled and Diced
    • 60 ml Cream
    • 100 ml Fish Stock
  • 80 gm Baby Spinach Leaves
  • 5 gm Rice Flour
  • Butter
  • Parsley
  • Dill
  • Saffron
  • Salt and Pepper (To Taste)

Method –  Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper. Pan fry in a hot pan with a little olive oil, pat dry and set aside. Blanch the mussels, carrots, asparagus and potatoes separately, chill. Bring the fish stock to the boil, add the cream and allow to reduce. Heat some butter in a pan, add the rice flour and pour in the boiling fish stock to obtain a smooth veloute. Season the veloute with saffron, salt, pepper and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer. Sauté the spinach with some butter, season with salt and pepper. To serve pour the volute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with dill.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/ProChef360Blog/recipes/pan-fried-fillets-of-red-snapper-mussel-veloute
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Mild Squash and Salmon Curry

  • 1 small butternut squash, in chunks
  • 1 cooked salmon fillet, in chunks
  • 200g chickpeas
  • Half a courgette, chopped
  • Half a small red onion, chopped
  • 200ml coconut milk
  • 500ml hot stock
  • 2 tsp fish sauce
  • 1 tsp fennel seeds
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 piece of lemongrass
  • 2 tsp pumpkin seeds
  • Some fresh coriander

Method –  Fry the onion, courgette and chickpeas for a few minutes in a deep pan. Add the squash, followed by the lemongrass, fennel, paprika, cumin and garlic. Mix well. Pour in the coconut milk, stock and fish sauce. Bring to the boil, then leave to simmer for about 15 minutes. Stir in the salmon during the last few minutes. Take out the lemongrass and serve with steamed rice, and garnish with some coriander and pumpkin seeds.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/HungryJenny/recipes/mild-squash-and-salmon-curry
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Filet de Poisson Louisiane

  • 4 filets of white fish
  • 1/2 pound plus 2 tablespoons of butter
  • 2 tablespoons of vegetable or grapeseed oil
  • all-purpose flour
  • 2 bananas, cut in half lengthwise
  • 2 red bell peppers, diced
  • 2 tomatoes, diced
  • 2 tablespoons chopped parsley
  • 2 large lemons
  • salt and pepper, to taste

Method –  Season the fish filets with salt and pepper, then lightly flour. In a skillet, heat the oil and 2 tablespoons of butter. Saute the fish until fully cooked. Set aside. Saute the banana pieces very lightly (just until they have some color). Place a banana half atop each filet. Saute the red bell pepper and tomato, then add the remaining 1/2 pound of butter. Let cook until the butter has a hazelnut color, then add the parsley and the juice from the 2 lemons.Pour the butter mixture over the fish filets. Garnish with lemon slices.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Phrosty/recipes/filet-de-poisson-louisiane
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Edamame salmon

  • A salmon fillet, chopped into pieces.
  • Edamame, de-shelled.
  • 3 cloves of garlic, minced.
  • 1 Korean green pepper.
  • Salt and pepper to taste.
  • Cooking oil.
  • Green onions.
  • Sauce:
  • 2 tablespoons of hoisin sauce.
  • 2 tsp of sesame oil.
  • 2 tablespoons of soy sauce.
  • 1 tablespoon of mirin.
  • 2 teaspoons of rice vinegar.

Method –  Heat the pan up with cooking oil and fry the minced garlic. Add the edamame and green pepper, stir fry for a minute. Add the salmon and the sauce. Stir fry till cooked. Serve on top of rice and put green onions on top.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Jaylene/recipes/edamame-salmon
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Parmesan-Crumbed Salmon

  • 2 salmon fillets
  • 20g parmesan
  • 30g breadcrumbs
  • Bit of lime juice
  • Bit of olive oil
  • Dried parsley)

Method –  Preheat oven to 180 degrees C. Blend all ingredients except for the salmon into breadcrumb texture.
Cover the salmon with this, then stick in the oven until cooked through with a nice crispy coating. Serve with salad of your choice.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/HungryJenny/recipes/parmesan-crumbed-salmon
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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