Snap, Sizzle & Cook

Sharing my love of food

Baked Salmon

After days of racking my brain as to what type of recipe I could write for the Sea Harvest cooking challenge, I looked around my kitchen, scratched in cupboards, reminisced on past recipes I’d written and each time, one crazy little ingredient came to mind.  A few months ago I read an article on the health benefits of flaxseeds and decided to write a biscuit recipe incorporating this tiny seed.  The result was an outstanding biscuit that my family love.  This inspired me to use the flaxseeds in a Salmon steak recipe that I still had to invent.  Once the recipe was done, my family tasted and they loved once again.  Here is my recipe –

Baked Salmon served on a layered bed of steamed spinach and stir fried bean sprouts served with Wasabi infused soya mayonnaise
For the stir-fry:

1 Tsp. Thai fish sauce
¼ cup water
2 Cups of Bean Sprouts
4 Cloves of Garlic (finely chopped)
1 Tbsp. flaxseeds
Place fish sauce and water in a saucepan and allow to heat to a gentle simmer. Add Bean Sprouts, garlic and flaxseeds and sauté for 10 minutes. Drain and reserve excess liquid using a sieve and set stir-fry aside.

For the Salmon Steaks and spinach
1 Box of Sea Harvest Salmon Steaks
30ml of finely chopped fresh dill
1 Packet of Spinach
Steam the spinach till done and set aside
Place the reserved liquid from the stir-fry in an oven proof dish.
Rub dill into Salmon and place the seasoned steaks in the liquid in the oven proof dish. Bake in a pre-heated oven at 140°C for 30 – 40 minutes.

For the Mayonnaise
1½ Tbsp. fresh lemon juice
¼ cup soya milk
¼ tsp. paprika
¼ tsp. Dijon mustard
20ml Canola oil
7.5ml wasabi paste
Place all ingredients in a small bowl. Combine well with a hand held electric beater. If you prefer the mayonnaise to be thick, add 10ml corn flour and heat the mixture to allow the thickening process to activate.

See pictures for serving suggestions


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