Maple and Pecan Salmon With Multi Colored Vegetable Skewers 

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Summer is all about throwing some food on the BBQ and enjoying a glass of wine while watching the sun set. This is a quick and easy recipe to put together for a delicious summer dinner.

INGREDIENTS 

Salmon
4 portions raw salmon steaks
1/2 cup pecan nuts
1/3 cup maple syrup
Half a lemon squeezed
Cedar plank

Vegetable skewers
1 red onion
2 green peppers
2 red peppers
2 zuchinni
2 yellow sqush
16 mushrooms
Pineapple chunks
Lawry’s seasoned salt
Wooden skewers 

METHOD
For the Salmon:
1. Soak the cedar plank in water for 2-3 hours.
2. Chop the peacans into small pieces.
3. In a medium bowl mix the pecans with the maple syrup and lemon juice.
4. Add the salmon to the mixing bowl and let marinate for 10 mins. 

5. Place the salmon steaks onto the cedar planks. Be sure to add any leftover pecan maple mixture onto the top of each salmon steak


6. Place the cedar plank on the BBQ on high, close the lid and grill until done to your required taste. Roughly 10 mins

For the vegetable skewers:
1. Soak the skewers in water for an hour – this prevents them from burning
2. Cut all vegatables into chunks.
3. Push the vegetables onto the skewers alternating all the different vegetables


4. Drizzle with olive oil and sprinkle with Lawry’s seasoned salt
5. Grill on high until vegetables are tender. Roughly 20 mins, turning every 5 mins.

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Sushi Salad

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INGREDIENTS

1½ Cups Sushi Rice – best if cooked the day before, cook according to rice recipe below
Carrots – Sliced into thin strips
Cucumbers – Sliced into thin strips
Avocado – Sliced into thin slices
Spring Onions – Sliced thinly
200 grams Smoked Salmon – Thinly sliced and cut into strips.
Pickled Ginger -Sliced
⅛ cup Sesame seeds – toasted in a dry pan till golden

DRESSING

½ cup Soy Sauce
1/2 cup rice wine vinegar
1 tsp Wasabi paste
6 tbls sugar
2 tbls Water

IMG_5394METHOD

  1. Make 1½ cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature.
  2. Spread prepared rice over a large platter.
  3. Cover with shredded carrots, cucumber and salmon.
  4. Mix all the dressing ingredients together in a bowl.
  5. Pour over the salad and lay the avocado slices around the salad.
  6. Add some pickled ginger and sprinkle with chopped spring onion and toasted sesame seeds.

SUSHI RICE RECIPE Halve recipe

3 cups sushi rice
3¾ cups Water
2 tbls Saki or Dry White Wine

SEASONING

2 tbls Sugar
5 tbls Rice Vinegar
2 tsp Salt

METHOD

  1. Bring rice, water and saki/white wine to the boil and let simmer for 15 minutes.
  2. Turn heat off and steam for 10 minutes.
  3. Draw a spatula through the rice to mix.
  4. Cover with a dish towel under the lid of the pot to absorb moisture.
  5. Let stand for 10 minutes.
  6. Now transfer to a wooden bowl.
  7. Mix seasoning – Rice vinegar, sugar and salt together and gently pour over cooked rice and mix well.
  8. Fan the rice mixture while it cools and mix gently.
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