It used to be a very occasional situation for me, to enjoy marinated salmon. I have tryied a marinated salmon on our summer holiday by the sea for the first time.
Last summer I discovered my best marinated salmon recipe. I had to try it immediately. It was a very hot summer day and I found the idea of preparing marinated salmon for dinner great. The time showed it was a great idea, indeed. The marinated salmon is very tasty and it is a great option of serving a light dinner in the summer. Usually it is served as a small appetizer.
To make a marinated salmon is very simple and quick. But it takes a little patience to wait until a marinated salmon is served. For the best result it is good to leave a salmon to marinate over night. But if you’d like to enjoy your marinated salmon the same day it is prepared, let it rest in the fridge for at least two hours before serving.
The more fresh salmon fillets you have to marinate, the better. It is the best to cut skinless, boneless salmon fillets into the thin slices, as you would smoked salmon, but a little thicker.
Serve your marinated salmon with a little of marinade poured over and a small green leaf salad or a piece of crunchy fresh ciabatta bread.
I hope you will enjoy preparing your marinated salmon at home. Looking forward to receiving your comments below.
Best Marinated Salmon Recipe - Delicious Appetizer
I guess a chicken soup is one of the most common soups, everybody likes. There are many recipes how to make a chicken soup available definitely. In my favorite chicken soup recipe, I combine fresh whole chicken with quite a lot of vegetables, which make my chicken soup full of great flavors.
The preparation is very simple a doesn’t take much of your time. The soup cooking time takes longer, about two hours. Cooking the chicken slowly, long enough, with fresh vegetables added is a guarantee of the great tasting soup in the result.
You can cook the whole chicken in the soup or you can separate the chicken breasts before cooking and use them for frying or making a juicy chicken steaks later.
There are many serving options of the chicken soup. Some people prefer to have the chicken soup thick, served with chicken cut into small pieces, vegetables and noodles. Chicken soup served this way can substitute your main dinner dish. But it can be served as a first course also, without meat, with carrots sliced into a little circles and noodles if you like.
I always strain the soup through the sieve to have it clear. I cut chicken and carrots and serve them in a separate bowls, so everybody can enjoy the chicken soup in the way the most preffered.
Usually, there are the egg noodles added to the chicken soup. I cook either a noodles or I make a special soup dumplings to serve my chicken soup with.
While the soup is simmering slowly, you can make these soup dumplings simply:
In the bowl combine 30g softened, unsalted butter, 1/2 teaspoon salt, 1 whole egg and 1 egg yolk.
Whisk until all the ingredients combine together well.
Add about 7-8 tbsp coarse flour/semolina type/ and combine until nice soft dough forms.
In the large pot heat a water until it starts to boil.
Lower the heat to medium.
Make a little dumplings, separating a small amounts of the dough with a teaspoon and adding them to the boiling water one by one.
Cook 10 minutes.
Drain the dumplings through the colander and remove them into the serving bowl.
Arrange a couple of dumplings in the soup bowl and pour a hot chicken soup over.
Serve your chicken soup hot with a little pieces of chicken, carrots and dumplings or noodles.
I hope you’ll enjoy cooking your chicken soup. Looking forward to receiving your commenst below.
Popular in Thailand, this dish can be made at home easily. It is called green for its typical colour coming from green paste, which is what we basically start to make our green thai chicken curry with. If you make your homemade green paste, don’t be surprised by its heat intensity. It is very hot indeed. Much hotter than this one ready to use you can buy in the supermarket. If you don’t want your chicken curry to be spicy too much, be careful about the amount of green paste you start to make your green chicken curry with.
When I wanted to make my chicken curry milder, I was not starting to cook it with a green paste at all. But I have picked up a couple of basic green paste ingredients, a crushed clove of garlic, chopped shallot, grated knob of ginger and two whole green chilli peppers. I combined them in the pan with a groundnut oil over medium heat. I followed the rest of the original thai green chicken recipe as usual. My chicken curry cooked this way was spicy enough and tasting delicious.
What I like about cooking this exotic dish, is a combination of the tender chicken and refreshing vegetables, all in one pan. On the top of that, the coconut milk adds a special touch to the dish and makes it really creamy. Simply delicious!
Simmering slowly in the coconut milk, makes chicken really tender. I add vegetables later, after cooking the chicken for a while, trying to not overcook them.
To make a homemade green curry paste you will need:
3 large green chillies, deseeded, chopped
4 cloves of garlic, sliced
3 shallots, chopped
2 tsp ground coriander
knob of ginger, about 2 cm, peeled, chopped
2 tbsp coriander leaves, chopped
1 tsp sea salt
lemongrass stalks, chopped/optional/
2 tbsp groundnut oil
Combine all the green curry paste ingredients in the jar of an electric blender. Blend together until smooth.
It is the best to serve your green chicken curry with steamed basmati rice.
Hope you will enjoy cooking your green chicken curry and you will succeed in achieving the desired strength.
Looking forward to receiving your comments below. Enjoy your green chicken curry dinner!
Baking a whole fresh fish in the oven remains as a great option to make a fish dinner anytime. There are many tips how to improve baking your whole fish to make it tasting delicious.
I found baking a whole fish in a salt crust the best option ever. I prepare a white fish this way everytime. The salt crust, which forms around the fish during baking, helps to keep all the juices inside of the fish, so as a result of slow baking process in the salt crust, you will enjoy delicious and juicy white meat.
I have tried two ways of preparing the salt for baking. I use a coarse sea salt only. One option is to add two egg whites into the salt and combine. Second option is a combining of one whole egg with the coarse sea salt. Both options worked well for me! I never forget to grate a fresh lemon zest into the salt mixture. This will help to make your fish more aromatic. Even during the baking it smells great.
When ready, your fish requires a little attention before served. But it definitely is worth it. Let the fish rest for about 15 minutes after removing from the oven. Then simply break the salt crust with the help of cutlery knife and set the salt crust pieces aside. Transfer the fish to the clean baking tray. Remove the head and by using a sharp knife, cut the fish along the spine, then open up the fish, so it divides into the halves and remove all the bones by your hand easily. Now it is the time to arrange the meat on the serving plates, while trying to keep all the juices inside.
I love serving white fish with a simple fresh green salad.
Make your green salad more colourful with cherry tomatoes and baby mozarella.
In the large salad bowl combine one package of rocket leaves, 100 g halved cherry tomatoes and 1 cup baby mozzarellas.
Toss to combine all the ingredients properly.
Pour 2 tbsp balsamic vinegar and 4 tbsp extra virgin olive oil over your salad.
Serve immediately or store in the fridge if not serving straight away.
Hope you will get inspired by my recipe about how to bake a whole fish in the salt crust. I’d be more than happy if you can leave me your comments below. Enjoy your cooking!