Lemongrass and Lime Prawn

60g butter, softened
20g fresh lemongrass, finely chopped
2 teaspoons finely grated lime rind
2 tablespoons lime juice
2 tablespoons parsley
500 g uncooked prawns

Beat butter, lemongrass, rind and juice in a small bowl until combined. Stir in parsely. Melt half the butter mixture in a pan and remove from heat. Stir in the prawns.

Grill prawns until changed in colour and top with ramining butter mixture.

Moroccan Spiced Salmon

Marinade/rub for the fish: 1 teaspoon paprika
: 1/2 teaspoon ground tumeric
: 2 teaspoons ground cumin
: 2 garlic cloves
: 1 tablespoon lemon juice
: 1/4 cup fresh coriander
: 1/4 olive oil

Lemon dressing
: 1/2 cup whole egg mayo
: 2 tablespoons sour cream
: chopped coriander
: Juice of lemon & zest

Blitz the marinade ingredients in the food processor until finely chopped.

Rub onto the salmon and set aside covered in the fridge for 30 mins. (or overnight)

In a separate bowl combine the dressing ingredients. (I used Paul Newman's aioli and added a bit of lemon juice and fresh chopped corriander) Mix and set aside.

After 30 mins cook the salmon in a pan with a little bit of oil. Depending on the thickness of the fish, cook about 4 minutes each side.


Recipe from BabyMac here

Thai fish

2 fillets coral trout (or other white fish)

Chili paste
Lime juice from half a lime
Fish sauce
ginger
garlic
corriander

Combine all ingredients and spoon over the washed and dried fish fillets. Cover dish with aluminium foil and bake at 180 C for 25 minutes.

Spicy asian salmon

2 pieces fresh salmon
2 Tbp olive oil
1 Tbp minced garlic
2 Tbp ginger paste
2 Tbp soy sauce
1 Tbp hot chili paste

1. Mix the olive oil, garlic, ginger, soy and chili in a small bowl. Stir thoroughly.

2. Wash and pat dry the salmon. Place in a baking dish.

3. Pour sauce onto salmon, coating well.

4. Cover with al-foil and bake at 180 C for 25 minutes.

Serve with cheesey broccoli and baked potato or rice.

Salmon Cakes

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
2 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (or finely chop bread crusts)
1/2 teaspoon freshly ground pepper

Creamy Dill Sauce:
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon horseradish sauce
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.


2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce by mixing well in a small bowl. Serve salmon cakes with sauce and lemon wedges.

recipe from here

Grilled Cilantro Lime Prawns

Prawns-peeled and deveined
Olive oil
Fresh lime juice
Lime zest
Cilantro-chopped
Garlic-minced

1. Soak the wood skewers in water for about 10 minutes.

2. In medium bowl, mix together the olive oil, lime juice, lime zest, cilantro, and garlic.
3. Toss the shrimp in the lime/cilantro mixture. Let them marinade for about 30 minutes.

4. Put the shrimp on the wood skewers. As many as will fit.

5. On a heated grill, grill the skewers, only a few minutes for each side.

6. Serve with rice and black bean salsa, if you wish.

Recipe and photo from here
*I love their recipes and website, can you tell?

Prawn and shitake miso soup

100g soba noodles

1 litre (4 cups) water or light chicken stock

2 tablespoons dried wakame

8 dried shitake mushrooms

¼ cup white miso paste

1 teaspoon dashi powder

500g prawns, peeled and deveined

200g silken tofu, diced

2 green onions, sliced thinly

Cook soba noodles in a large pot of boiling salted water until tender; drain and rinse under cold water; divide among serving bowls.

Bring water or stock to a boil with wakame and shitake mushrooms; simmer 4 minutes or until mushrooms are tender.

Ladle some of the boiling water over the miso in a heatproof bowl and stir to loosen the miso. Add dashi powder and prawns to the soup and reheat gently without boiling for about 5-10 minutes so that the prawns gently poach in the soup.

Once the prawns are cooked through, add the miso mixture, tofu and green onions and stir well to combine.Ladle the soup over the top of the soba noodles in the bowls.

Photo and recipe from here

Asian Grilled Salmon

Serves: 6

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31605,00.html

Prawn Fajitas

1 tablespoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 medium zucchini, cubed
1 red onion, chopped
1 sm can corn
1 tablespoon olive oil
8 flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro
1 avocado

In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes. Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese, cilantro and avocado chunks.

Photo and recipe from here

Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

6 oz. salmon steak, about 1 1/2 in thick

1 Tbsp olive oil
1/4 c. dry white wine
1/8 tsp orange zest, stripped and minced
1/8 tsp lemon, stripped and mined
1/8 tsp parsley, finely chopped
1/2 small garlic clove, minced
salt and ground rainbow peppercorns

1 tomato, chopped fine

1 Tbsp finely chopped cucumber
1 Tbsp finely chopped red onion
1 tsp finely chopped jalepeno

Mix tomato, cucumber, red onion, and jalepeno in a small bowl and set aside. Heat heavy saute pan over medium high heat and set broiler to low. Add olive oil to pan and swirl to coat. Add salmon steak, skin-down to hot pan and cook until browned, about 3 minutes. Season top of steak with zests, parsely, garlic, and salt and ground pepper. Flip steak in pan and cook until browned, about 3 minutes. Remove skin from bottom of steak and discard. Add white wine to pan and swirl to coat. Put pan under broiler and cook until heated through and fork tender. Flip salmon steak in pan and swirl to pick up bowned bits in pan halfway through. Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate. Top fish with fresh tomato mixture and serve.

photo from Good Things Catered

Green Curry Prawns with Noodles

Serves 4

1 cup chopped shallots
2 tsp lemongrass paste
2 tsp minced garlic
1 tbp minced ginger
1 tbp corriander paste
1 to 2 tablespoons bottled Asian green curry paste
1.5 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 can unsweetened coconut milk (not low-fat)
13/4 cups chicken broth
3/8-inch-wide rice noodles
20 prawns
2 tsp fish sauce


Purée shallots, lemongrass, garlic, ginger, and corriander in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute. Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3  cups, 8 to 10 minutes.


While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls. Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

recipe from here

Miso Glazed Sea Bass with Asparagus

Serves 4

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl. Toss together asparagus, oil, and a pinch of salt in a large bowl. Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

recipe from http://www.epicurious.com/recipes/food/views/238675

Smoked Salmon Fettucine

Serves: 2


2 tbsp olive oil
2 cloves garlic, crushed
1 red onion
1 bunch of asparagus, chopped
6 mushrooms, chopped
250 g smoked salmon, cut into small pieces
1 sm jar thickened cream (and a little ricotta if you have it)
salt & pepper
bow tie pasta


Cook your pasta according to the packet instructions. Rinse, drain and set aside.

In oil, saute onion, garlic, mushrooms and asparagus. Add the cooked pasta and then stir through the cream and season to taste. Keep on the heat until the cream thickens. If you need help thickening it, add a few spoonfuls of ricotta.

Dish up the pasta mixture into bowls. Top with smoked salmon.

Dijon Mustard Salmon

Serves: 2

2 fillets of fresh salmon
4 tbsp Dijon mustard
2 tbsp butter
1 lime
pepper


Grease 9x13 baking dish. Wash salmon in cold water, pat dry. Place salmon in dish, lavishly spread with mustard, top with 1 tbsp butter on each fillet, squeeze one half lime over each fillet and sprinkle pepper to taste. Cover with aluminum foil and bake for 11-15 minutes at 350. Do not overcook.