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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.


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.


crispy salmon, jazzed-up rice, baby courgette salad, gorgeous guacamole February 28, 2011

Filed under: Favourites,Fish,Rice and Grains — delishuss @ 11:01 pm
Tags: , ,

This recipe is absolutely fabulous. Yes, I know this is me talking about fish :-). This is a Jamie Oliver recipe, one from his 30 minute meals. Give it a go! Okay granted the method does look really complicated but actually not that difficult, it’s just that there are a lot of components.


For the salmon:

2 long peppers (red and yellow)

a bunch of spring onions

2 fresh red chillies

1 x 1kg fillet of salmon, skin on, descaled and deboned

1 lemon

Fennel seeds

For the rice:

1 mug of rice

1/2 450g jar red peppers

A few sprigs of fresh basil

Balsamic vinegar

For the salad:

1 lemon

A couple of sprigs of fresh mint

1-2 fresh red chillies

400g baby courgettes


Olive oil

Extra virgin olive oil

Sea salt and black pepper

For the guacomole:

4 spring onions

A small bunch of fresh coriander

1 fresh red chilli

1 clove garlic

2 limes

2-3 small ripe avocados

1 handful of cherry tomatoes


To start

1. Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the grill on to full whack. Put a saucepan on a medium heat. Put the standard blade attachment into the food processor.


  1. Pour a couple of lugs of olive oil into a large roasting tray.
  2. Halve and deseed the red pepper.
  3. Slice the pepper and the bunch of spring onions into 2cm pieces. Roughly chop the chillies.
  4. Drizzle olive oil over both sides of the salmon, season, and finely grate over some lemon zest.
  5. Rub these flavours all over the salmon, then wash your hands. If necessary, halve the salmon so it fits the roasting tray, then lay skin side up and arrange the sliced vegetables all around it.
  6. Whack under the grill on the middle shelf and set the timer for 14 minutes.


  1. Put the rice into a medium saucepan with a pinch of salt and cover by 1.5cm with boiling water.
  2. Put the lid on, then turn the heat right up and leave to cook for 7 minutes. Once cooked, take off the heat and leave to steam for 7 minutes, still covered with the lid.


  1. Squeeze the juice of ½ a lemon into a large serving bowl and add a couple of lugs of extra virgin olive oil and a good pinch of salt & pepper.
  2. Finely chop the mint leaves and ½ a chilli and add to the bowl.
  3. Speed-peel as much of the baby courgettes as you can over the dressing and put whatever is left behind on a large wooden chopping board.
  4. Take the bowl of salad to the table but don’t toss until right before you are ready to serve.


  1. Roughly chop and mix the jarred peppers and mint leaves on the chopping board with the remaining courgette.
  2. Add a pinch of salt & pepper, a good lug of extra virgin olive
    oil and a splash of balsamic.


  1. When the 14 minutes are up, take the tray out of the oven.
  2. Using a knife and your fingers, carefully peel the skin away from the flesh and flip it over.
  3. Add a pinch of salt and the fennel seeds.
  4. Turn the peppers over, then put the tray back under the grill and cook for a further 5 minutes,or until the skin is really crispy.


  1. Trim the spring onions and put them into the processor with most of the coriander, the chilli (stalk removed), a peeled clove of garlic, the juice of 1 of your limes and a good drizzle of extra virgin olive oil.
  2. Whiz up while you stone the avocados and quarter the tomatoes.
  3. Stop whizzing, and squeeze the avocado flesh out of its skin into the processor.
  4. Add the tomatoes and pulse until chunky.
  5. Put into a bowl and add more seasoning or lime juice to taste if needed.
  6. Take to the table with a few wedges of lime for squeezing over.


  1. Quickly fluff up the rice with a fork, then tip over the board of chopped veg and gently mix together. Take to the table.


  1. Use tongs to carefully turn the crispy salmon skin back over.
  2. Season with salt & pepper and cook for a further 5 minutes.

Jamie heats up some tortilla’s to serve with it also. I didn’t really feel the need.