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Salmon rendang with mint salad January 15, 2012

Filed under: Curries,Fish — delishuss @ 10:43 pm
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I am a huge fan of Saturday Kitchen. Lots of brilliant chefs all in the one show, what more could a foodie ask for. This recipe is one of James Martin’s, absolutely lush and the dish isn’t half bad either 🙂 There’s a lot of ingredients in this one so best lay them out before you start. It’s quite simply to put together after that.

Ingredients

For the spice paste

  • 5 shallots, roughly chopped
  • 3cm/1¼in galangal, roughly chopped
  • 3 stalks lemongrass, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 3cm/1¼in ginger, roughly chopped
  • 5 dried chillies, soaked in warm water, seeds removed and roughly chopped

For the salmon

  • 5 tbsp vegetable oil
  • 1kg/2lb 4oz salmon fillet, cut into cubes
  • 2 cinnamon stick
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 stalk lemongrass, roughly chopped
  • 400ml/14fl oz coconut milk
  • 2 tsp tamarind paste
  • 6 kaffir lime leaves
  • 6 tbsp desiccated coconut, toasted
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 limes, juice only
  • sea salt and freshly ground black pepper

For the mint salad

  • 2 tbsp rice wine vinegar
  • 3 tbsp toasted sesame oil
  • 3 tbsp mint leaves
  • 3 tbsp coriander leaves
  • ½ cucumber, finely shredded
  • 250g/9oz white cabbage, finely shredded
  • 1 red chilli, finely shredded

Preparation method

  1. For the spice paste, place all the ingredients into a food processor and pulse to form a paste. Transfer the paste to a small bowl and set aside.
  2. For the salmon, heat a heavy-based pan over a medium heat, add half the oil then brown the salmon on all sides, remove from the pan and set aside.
  3. Add the remaining oil to the pan and fry the spice paste for 2-3 minutes. Add the cinnamon, cloves, star anise, cardamom and lemongrass and cook for another couple of minutes.
  4. Return the salmon to the pan, mix well then add the coconut milk, 200ml/7fl oz water, tamarind paste and lime leaves and bring to a simmer.
  5. Add the toasted coconut, soy and fish sauces and return to the boil, stirring all the time to make sure it doesn’t stick.
  6. Turn down to a gentle simmer and cook for 2-3 minutes. Add the lime juice and season with sea salt and freshly ground black pepper.
  7. For the salad, whisk the rice wine vinegar and sesame oil together in a bowl then add the remaining ingredients and toss to combine.

8. To serve, spoon the curry onto the plate and pile the salad alongside.

 

Minty Pea and Halloumi Pasta Salad August 11, 2010

Yes surprise another Weight Watchers recipe.

4 ½ points per serving

Serves 2

10 minutes to prepare

10 minutes to cook

Ingredients

100g of whole-wheat fusilli pasta

60g frozen peas

Low fat cooking spray

75g of halloumi, cut into small cubes

2 tbsp of fat free vinaigrette

2 tbsp of balsamic vinegar

A few sprigs of chopped mint

A good handful of spinach leaves

Handful of basil leaves

 

Instructions

  1. Bring a large pan of water to the boil, add the pasta and cook according to pack instructions.
  2. Add the peas for the final 3 minutes of cooking time, just to defrost.
  3. Drain and rinse under cold water. Set aside.
  4. Meanwhile mist a small frying pan with low fat cooking spray and heat. Add the halloumi cubes and cook for 2-3 minutes, turning them so that they brown on all sides. Set aside and cool.
  5. Mix together the vinaigrette, balsamic vinegar and mint. Pour over the pasta and stir well. Mix in the spinach leaves and basil and serve with the halloumi scattered on top.