Roasted Salmon Steaks – with a lemon-butter sauce. Easy and delicious!
4-6 Fishvish Atlantic Salmon Steaks (500 grams)
1/3 cup butter
Juice of 2 lemon
1 1/2 teaspoon Worcestershire sauce
1/3 teaspoon paprika
Kosher salt, to taste
Fresh ground pepper, to taste
Chopped coriander or basil leaves for garnish
Preheat the oven to 200° C.
Butter a 9-by 12-inch baking dish.
Place the Fishvish Atlantic Salmon Steaks in the prepared dish.
In a small saucepan, melt the butter over medium heat. Stir in the lemon juice, Worcestershire sauce and paprika; add salt and fresh ground pepper to taste. Liberally drizzle the sauce over the salmon. Bake for 10 minutes per 1-inch of thickness, or until desired doneness.
Kerala style fish mappas or meen mappas is a Syrian Christian delicacy, also known as Kottayam Style Meen Mappas wherein the fish- usually a white meat fish – is cooked in creamy coconut milk with tomatoes.
I have used Atlantic Pollock here because I wanted to use a different fish than the usual Pomfret or Tilapia or Butterfish for this dish. It worked absolutely brilliantly, far far better than I had even imagined. It’s important to note that patting the fillets dry before cutting into chunks and cooking keeps them whole i.e. they dont disintegrate when making the curry.
The fact that is has coconut and tomatoes makes it an ideal summer curry. It’s absolutely delicious with rice but I personally prefer to eat it with Kerala Porotta.
300 gms Basmati rice
1 tbsp Sunflower or Vegetable Oil
2 Large Onions, sliced
2 Garlic Cloves, chopped
450 gms Tomatoes, cut into chunks
3 tbsp Tikka Curry Paste (Recipe below or just buy ready made)
Seafood has always had a special place in my heart during the summer months. Partly because it brings back memories of the sea – some of Bombay growing up but largely of the many days spent crunching through crabs, prawns and lobster on the various beaches of Goa.
Summer across the world, especially beach-side, has people bringing out their grills and slapping on some “shrimp on the barbi” or barbecuing some lobster tails or whipping up a cracker of crab burger or lobster roll or just kicking back with a nice prawn cocktail to go with some chilled beer.
Yup definitely need that trip to Goa soon!
Here are just a few quick recipes for the summer that you can do even if you’re not at the beach.
Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
Increase the heat of the grill to high.
Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.