Sesame Salmon with mashed peas

Easter may be a memory but spring has already paid us a visit reminding us that the summer is at the door!

This could only mean one thing… I have to get ready for my bathing suit. I hope it still fits me…

Somewhere between panick attacks and “Stoicism” I found an old magazine with low-fat recipes.

However today’s recipe is ideal not only for a diet but for our-I hate fish and everything that smells like it-kids.

It’s a fact that most children hate fish, its smell and its fish bone. That’s why a clever parent must wisely “camouflage” it.

Here you could use a salmon fillet which has only a bone in the middle and hide it into lots of sesame seeds.

If you avoid to buy the ready tin can of mashed peas and go for the real thing, you will have an easy and healthy recipe

and a very nutritious dish because it combines fish and peas. Enjoy…

SESAME SALMON with MASHED PEAS

INGREDIENTS

For 6 persons

 6 salmon fillets (200 gr each)

1 cup of Extra Virgin Olive Oil

3 tbsp of lemon juice

1 tbsp of sweet paprika powder

200 gr. of sesame seeds

FOR THE MASHED PEAS

600 gr of frozen peas

2 tbsp of butter

1 wine glass of fresh milk

2 tbsp of fresh basil leaves, chopped (optional but recommended)

Salt and pepper

 HOW TO:

Marinate the salmon into a bowl with the olive oil and the lemon juice.

Season with paprika and a pinch of salt.

Leave it in the refrigerator for about 1 hour .

Prepare the peas by boiling them into salted water for 15 minutes.

Drain them and mash them very well with the mixer, until they become like paste.

In a pot, melt the butter. Throw in the mashed peas and stir well. Slowly, pour in the milk.

Not too much milk because we don’t want it to be like soup.

Sprinkle with the basil leaves and season according to taste.

Grill the salmon fillets. When ready, take them out of the oven.

Sprinkle a layer of sesame into a dish. Place each fillet on both sides.

Place them into an oiled baking pan and continue to grill the fillets both sides

until the sesame takes a golden color.

 When ready, serve in a dish along with the mashed peas.

It’s a very nutritious meal, ideal for your children.

And remember: when the fish doesn’t look like one, your kid loves it.

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Penne pasta with salmon

You don’t eat fish? Eat pasta!

Penne pasta with salmon – Perfect for kids !

INGREDIENTS:

“Penne” pasta 1 packet

300 gr smoked salmon

200 gr Greek spread cheese “Katiki Domokos

5 spring onions, chopped

½ bouquet of fresh dill, washed and hand-cut

Extra Virgin Olive Oil (EVOO)

Salt & Pepper

* Dear parents, when preparing this recipe for your kids,

   if the aroma overwhelms you and you wish to…keep it to yourself,

   you can add two extra “grown ups” ingredients:

1 tbsp of salmon eggs

1 Vodka shot

 HOW TO:

Follow the packet instructions to boil the pasta (we want it al dente).

Drain but don’t discard the water. We’ll use some of it later.

In a non-stick frying pan, pour 2 tbsp of olive oil and sauté the onions for 3-4 min.

(for the grown ups recipe: here you can extinguish with the Vodka.)

Add the fresh dill.

Pour in the “Katiki” cheese and blend well.

Add the pasta into the pan with 2-3 tbsp of the water in which you boiled the pasta.

Turn the heat off and add the smoked salmon. Turn with the spoon once or twice and serve into the dish. Sprinkle with freshly ground pepper and some fresh dill.

(for the grown ups recipe: add a tbsp of salmon eggs for decoration on top of the penne).

                         

   EXTRA TIP 1:

   Storage some of the water in which you boiled the pasta in your refrigerator.

   If you have leftovers, pour some of  the water into the pan to reheat your pasta.

   This way, your dish will be creamy once again.

                                    EXTRA TIP 2:

                                    Do you want to gain more vitamins from this dish? Instead of the classic, white pasta,

                                    you can use the green, spinach-made spaghetti.

                                       

                        

2012 New Year’s Dinner…

 For New Year’s Dinner, I chose to go with the “The New York Times” menu.

 I think it will do the difference I’m seeking for. I’m quoting it for you:

                                                          “For New Year’s, a Bit Fancy, but All Relaxed”

“THOUGH it can be great fun to go out for New Year’s Eve, this year I’m staying home. I’m not in the mood to fight the crowds, but I’ll happily cook for a small group of friends and celebrate around the table for hours.

There’s something kind of retro about New Year’s Eve. So the menu should be somewhat classic, maybe even vaguely “Continental,” with a nod to caviar and red meat. The food, like the evening, should be a bit fancy, but relaxed.

More to the point, the dinner needs to be festive but easily accomplished in a small kitchen, a great meal but with limited gymnastics. You don’t want to do much cooking once the guests arrive, so some do-ahead dishes are key.

You’ll need some little snacks with aperitifs, but not too many. Many old Parisian bistros serve good-quality plain salted potato chips, which are considered the perfect accompaniment to Champagne. This French habit is well worth mimicking. Serve the chips in small bowls, silver if possible. The pairing also works with cava and prosecco. Other snacking choices are cheese straws, green olives, fennel slices and celery sticks. But of course a few raw oysters would never go amiss, if someone is handy with an oyster knife.

For a first course, a crisp salad of smoked sablefish, spiked with a mustard-horseradish cream made in advance and a generous spoonful of wild salmon caviar. (Or upgrade to sturgeon caviar.) Garnished with endive, radish and watercress, it gets a spritz of lemon and a sprinkling of sea salt at the last minute. The plate goes together quickly, yet wows.

For a main course, a version of steak au poivre made with meaty Muscovy duck breasts. Cooked to a rosy medium-rare, they are served with a tart red wine sauce and a buttery purée of celery root and potatoes. For the sauce, use the wine you’ll drink. (If someone gives you a truffle, chop and add.) Trim and season the duck up to a day ahead. Make the sauce ahead and reheat it. Keep the purée warm in a double boiler.

Dessert is a bright, icy granita made from freshly squeezed tangerines. Served in wineglasses, it can be embellished with a splash of good bubbly or served as is. It is astonishingly good, clean and light, and takes mere minutes to put together. Afterward, move on to more decadent purchased sweets, like fine chocolates or macarons. Or bring out the dates and pomegranates.

And, to accompany it all, laughter, music and a lot of nonsense.”