Ginger Vegetable Soup

Ingredients

Closed cup mushroom…250gm (chopped vertically)

Ginger…..….....……….......1 tablespoon (finely chopped)
Garlic……….....……….......1 clove (finely chopped)
Green chilli…………………1 (cut lengthwise)
Tomato……………….........2 (quartered and each quarter cut in half)
French beans……….........75g (with ends cut out)
Onion………………….........1 (small, cut in thick juliennes)
Beef stock cube……..……1 (15g)
Water………………………..3 cups
Salt to taste
Oil to cook

Method

• Heat some oil in a pan. Add the mushrooms; sprinkle some salt and cook with the lid on until they are half cooked.
• Add the ginger, garlic and chillies, mix and cook for 2 min.
• Now adds the tomatoes and French beans, mix and cook with the lid on for 4 min.
• Crush the beef stock cube and add to the pan along with the water and more salt if required. Mix well.
• Simmer the soup for 15 min and then add in the onions. Simmer for more 5 min.
• Serve hot.

Serves: 2

Salmon Rolls

Ingredients

Salmon fillet……………….150g

Onion………………………...½ (finely chopped)
Carrots………………....…...1 (grated)
Potato……………..............1 (medium, boiled)
Green chilli…………………1 (finely chopped)
Fresh rosemary leaves…1 stems (finely chopped)
Egg………………………….…1
Dried basil……………….…1/6 tea spoon
Fresh bread crumbs…….1 cup
Watercress to garnish
Ground pepper to taste
Salt to taste
Oil to cook

Method

• Carefully slice the salmon from the top of the fillet to get thin rectangular salmon sheets (similar to the thin smoke salmon). Try and cut them as thin as possible without tearing it, to get even sheets good enough to roll. Sprinkle salt on the slice and keep aside.
• Add the onion, carrot, rosemary, chilli, boiled potato and salt to a bowl. Mash the potato and mix all the ingredients with hand.
• Whisk the egg in a separate bowl and add the ground pepper, salt and basil to it. Mix well.
• Spread the bread crumbs on a plate and baste some oil on a baking tray.
• Now take finger-full potato filling and place it at the centre of the salmon slice. Roll it neatly making sure the filling does not come out. Now dip it in the egg batter and roll it on the breadcrumbs. Place it on the baking tray. Repeat the procedure on all salmon slices. 
• Pre-heat the oven at 230°C on grill mode. Place the tray in the oven and grill for 10 min on each side.
• Garnish a serving plate with watercress and place the salmon rolls in the centre of the plate in a pile. Serve hot with your choice or condiments. 

Leafy Salmon Salad with White Wine Dressing

Ingredients

Salmon fillet…………………….175g (skinned, cut into ¾ inch cubs)

Avocado………….………..…..…½ (chopped in ½ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
White fruity wine……………..¼ cup
Mayonnaise……………………..1 table spoon
Fresh rosemary…................1 stem
Green chilli……………………...1 (slit length wise)
Salt to taste

Method

• Heat the oil in pan. Add salmon, salt, rosemary, chilli and white wine, mix well, cover with a lid and cook for 5 min or until salmon is cooked.
• Remove the salmon from the pan and keep aside.
• If the white wine in the pan is very watery, heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through a strainer and collect in a bowl to make the dressing.   
• Now add the mayonnaise to the white wine and whisk until it forms a smooth texture.
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado and salmon pieces.
• Sprinkle some salt and drizzle the white wine dressing on the salad with a spoon.
• Mix well and serve.

Serves: 4