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

Seafood Paella

Ingredients

Rice……………...……....1 cup
Fish stock…..…...…….2 ¼ cups
Saffron……………....….A pinch
Onion……………....…...½ (large, chopped)
Tomato…………….......1 (chopped)
Garlic………………...….1 clove (large, chopped)
Green chilli……….......1 (slit vertically)
Chilli powder……....…½ tea spoon
Lime juice…….....….…1 tea spoon
Vinegar…………….......1 table spoon
Butter………………....…1 table spoon
Assorted seafood.......250g (containing mussels, squid, prawns)
Oil to cook
Salt to taste

Method

• Heat the fish stock and add the saffron. Do not boil.
• Melt butter in a pan and add the seafood and salt. Half cook them and remove them in a bowl.
• Use the same pan for the rest of the dish to avoid wasting the seafood flavours. Add oil in the pan and sauté the onion and garlic in it for 2 min.
• Add the tomato, green chilli and chilli powder and sauté them for 2 min.
• Now add the rice and mix to coat the rice with the flavours and then add the half cook seafood.
• Pour the fish stock and add the line juice, vinegar and salt to taste. Mix well.
• Let the rice cook until tender and read to eat.
• Garnish with parsley. Serve hot

Serves: 2

Note:

Avoid stirring the rice a lot while cooking as that will break the rice grains.