il in a saucepan and saute onion and garlic until softened. Sprinkle
In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.
read, butter, parsley, lemon zest and garlic in a food processor
a saucepan and saute the onion and garlic until softened
garlic, lemon juice, lemon zest, and macadamia nut oil into the
r a couple of minutes and then push the vegetables to
lt and the whole egg and knead until smooth then wrap and
ter. Bring to the boil and cook for 10 minutes,
Beat the eggs and milk together and gradually pour into the
Place salmon in a shallow saucepan. Cover with water and bring to
nd of cooking time and tips 1 min before
To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.
he ricotta, sour cream, capers and spring onions in a bowl
rain. Allow to cool slightly and cut into large cubes.
Cook pasta in boiling salted water according to package instructions.
Meanwhile, heat 1 tsp oil in a saucepan and cook tomatoes for 10 mins, stirring occasionally. Add ricotta cheese and sambal oelek. In a separate pan, heat butter and saute onions, leeks and carrots for 3 mins. Add salmon and saute for 4 mins. Gently add tomato sauce and season.
To finish, heat remaining oil in a frying pan and saute prawns for 4 mins. Drain pasta and toss with salmon sauce. Distribute between serving plates and top with prawns and Parmesan cheese.
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and saute until translucent, but not browned.
Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
Pour in the cream and add capers.
Be careful how much salt you add because the snoked salmon and capers are both salty.
Add pasta and toss to coat.
*Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
Serve with freshly grated parmesan.
Heat the oil in a frying pan and sear the salmon for 4 mins, turning carefully. Season, remove from the pan and cover with foil. Add the onion and saute until softened. Add the spinach and cook gently until wilted. Add the lemon zest and juice and season with salt and nutmeg. Stir in the cheese.
Meanwhile, heat the butter in a separate frying pan and saute the gnocchi for 8 mins, turning. Season with salt. Add to the spinach along with the salmon and toss gently.
Stir in dried tomatoes, peppers and basil. Cook for 1-2
Heat oil in a large saucepan on low heat. Cook ginger for 2 mins. Add 6 cups water, fish sauce, soy sauce and brown sugar. Increase heat to medium and simmer for 5 mins.
Add salmon and poach gently for 2-3 mins, until fish is just cooked. Remove fish from broth and place in serving bowls. Add green onion, bok choy and lime juice to broth and simmer for 1 min, until bok choy is tender.
Ladle ginger broth and a little bok choy over salmon. Serve with cilantro leaves and chili pepper.
eat. Add breadcrumbs, thyme and 2 cloves garlic. Fry until