Happy Friday from my beloved red city, Marrakesh! Although we’re working all day, it’s good to be back…
Here are 3 things making me happy:
Sunset at El Fenn
The most incredible rug
Best looking starter at Luca e Andrea Mare in Milan last Sunday
Happy weekend everyone!
I get most creative when my fridge is empty. I had gone on an IKEA shopping tour and (as usual) bought smoked marinated salmon and sweet dill mustard so I decided to make a quick and healthy diner. This is a super simple recipe but makes a perfect diner or appetizer for when you are hosting a party…
Smoked salmon salad
You will need
250 gr. smoked salmon (I used this one)
1 red pepper
dill salmon sauce (like this one)
dried red pepper
Remove the salmon from its package and place in the fridge for about 30 min.
Slice the zucchini thinly with a mandolin and grill it in a pan. Cut the pepper into small cubes and wash the salad.
Pour 4 tbsp of dill salmon sauce and add some water to liquify it.
Mix the salad, zucchini and peppers well, place them on a plate. Add the salmon on top and sprinkle with the sauce and red peppers. Done!
Does it happen to you that you wake up knowing you want to eat something particular? It happened to me the other day, I was craving for salmon (grilled that is, I eat a lot of it raw in the form of sushi…). I found 2 beautiful filets at the fish counter and created the recipe while grocery shopping, getting inspired by what I was passing by…
This recipe is SUPER SIMPLE to make and you could use any veggie you like to accompany the salmon. I went for leek and wild rice but zucchini, mushrooms or peppers would work great too.
You will need (for 2 person)
2 nice salmon filets (150 gr. each)
1 dl of vegetable broth
1 dl of dry white wine
2 dl of cream
salt and pepper to taste
wild rice (pasta is delicious with salmon as well…)
Start by pre-heat the oven to 50c. Grill the salmon for 2 minutes on each side (the crust is important, it will maintain the fish when you put in in the sauce again), set aside on a plate and put in the oven.
While your rice is cooking, use the pan you grilled the salmon in, pour in the white wine and let reduce for 1-2 minutes, add the broth, again, let reduce for 4-5 minutes until it gets a thicker consistence. Pour in the pieces of leek, stir for 1-2 minutes and pour in the cream. Let cook for about 10 minutes, and add the grilled salmon into the pan. Taste the sauce and add salt or pepper if needed.
Serve with a bottle of Sauvignon Blanc and enjoy!
I am a big fan of Thai cuisine and Thailand in general, I once took a cooking class in Bangkok to learn how to make a proper curry, papaya salad among other delicious specialties.
I was in Thailand in 2010 (Koh Phi Phi Island and Bangkok) and I am definitely planning on going back there very soon. The country is beautiful and people friendly which makes it on of the the best spot for perfect holidays, safe traveling and great culinary discoveries…
Koh Phi Phi Don and Wat Phra Kaew temple in Bangkok (september 2010)
These fish cakes are one of my favorites dishes, they are easy to do and make a tasty appetizer or a delicious meal with some rice.
Thai fish cakes
You will need (for 4 person)
300 gr of white fish fillet (fresh or frozen)
1 garlic clove
1 tsp freshly grated ginger
4 tbsp coriander
1 tbsp fish sauce (Nuoc Mam)
2 tbsp soy sauce
1/2 lime juice
Start by placing the fish into a food processor so you get a paste. Mix the paste with all the ingredients and set aside for 20 min. in the fridge. Mix with the eggwhite.
Put some oil into a frying pan, while it is heating up, make the cakes using your hands (be carefull not to make them too thick!). Put the in the pan and cook each side for 2 minutes.
Serve with some sweet chili sauce.