Cured Salmon

Ingredients

• 1 side of salmon, scaled and pin bones removed
• 300 g sea salt
• 300 g sugar
• 1 to 2 oranges, zested
• 1 lemon, zested
• handful of parsley

Method

1. Combine salt, sugar, orange and lemon zest and spread out on a long platter.
2. Completely cover the fillet in the mixture, patting it firmly all over.
3. Cover in clingfilm and leave in the fridge for 36 hours.
4. Rinse the salt off under cold running water for at least 10 minutes.
5. Pat dry with paper towels.
6. Cover the top with finely chopped parsley, black pepper (and extra citrus if you like) and press it down firmly.
7. Slice thinly as needed.

Alternatives:

Use lime zest instead of orange zest.

Salt and Sumac Calamari with Lime Mayonnaise

From NZ House & Garden, January 2012.

Ingredients

• 4 squid tubes
• 1 egg
• 2 cups panko breadcrumbs
• 2 t sumac
• 2 t flaky seal salt
• 1 litre flavourless cooking oil, e.g., canola oil
• 1/2 mayonnaise
• 1 lime, juice and finely grated zest
• Extra lime for serving

Method

1. Slice squid rings into thin rings (about 5 mm).
2. Beat egg in a shallow bowl.
3. In a large bowl, combine breadcrumbs, sumac, and salt.
4. Heat oil to medium-hot in a deep saucepan.
5. Dip calamari rings into egg, then into the seasoned breadcrumbs.
6. Fry in small batches for a short time until just golden. Drain on paper towels.
7. Combine mayonnaise, lime juice, and zest. Season with pepper.

Serve calamari rings with mayonnaise and lime wedges.

Serves

6 to 8.

Coconut Baked Fish with Banana

I didn’t realise that I didn’t have coconut in the cupboard, so I made it without the coconut (and without the side of banana) and it was still delicious; the girls loved it. Will try it with coconut next time. And, for the very first time I actually bought breadcrumbs; Panko to be exact. They are more bread flakes than crumbs. The Japanese use them as a crunchy topping for fried foods and they are so much nicer than plain dried breadcrumbs.

This recipe is from the Taste magazine, June 2012.

Ingredients

• 1/2 cup dried coconut
• 1/4 cup panko crumbs
• zest of 1 lime
• 1/4 t chilli powder
• 2 T olive oil
• 1/2 t salt
• Black pepper
• 3 white fish fillets
• 2 sliced bananas

Method

Place the fish in a baking dish lined with baking paper. Mix all the ingredients apart from the fish and bananas together. Place the crumb mixture on top of the fish and press down so it stays in place. Cook at 170 °C for about 15-20 minutes.

Just before serving, heat a little oil or butter in a small pan and cook 2 sliced bananas for a few minutes. Squeeze on the juice of the lime and serve with the fish.

Serves

3 serves