Salmon with Fennel and Sesame Bulgur Wheat

Tweet

A Store Cupboard Supper

So just back from my holidays it's time to get back to some good simple eating and balance out some of the boldness from my time away. This is a store cupboard meal as I had some salmon and peas in the freezer. It's super fast to prepare and delivers a good bunch of flavours from a limited amount of ingredients.

Ingredients (Serves 1)
1 small piece of salmon
1/2 cup of bulgur wheat
1/2 cup of frozen peas
1 tablespoon of olive oil
1 teaspoon of sesame oil
1 teaspoon of fennel seeds
1 teaspoon of mustard seeds
1/2 teaspoon of vegetable bouillon
Fresh coriander or flat leaf parsley

Place the salmon on a greased baking tray and pop under the grill. Grill for about 5 minutes each side until cooked through. Make the bulgur by boiling twice the quantity of water as bulgur in a pan. Add the bouillon and bulgur and cook for 10 minutes until tender. Add the peas for the last two minutes of cooking, I just popped them in straight from the freezer.

In another pan dry fry the fennel and mustard seeds. When they begin to release their fragrance pop them into a pestle and mortar and give them a quick grind. Return them to the hot pan along with the two oils, allow them to infuse a little over a medium heat being careful not to burn them.

When the bulgur is ready stir through the oil and spices. Serve the salmon over the bulgur with some freshly chopped coriander or parsley.

Salmon Yakatori

Tweet

The Salmon of Knowledge

So this is my first proper cooking after finishing the course. I spent a good week eating mostly vegetables and drinking plenty of water. Then my wonderful friend Kate bought me a flight to Madrid for my birthday, so off I went to relax and soak up this beautiful city with it's wonderful art, architecture and tapas! The culinary highlight of the trip was a visit to The Mercado de San Miquel just off Calle Mayor. If you are ever in Madrid I urge you to check it out. It's housed in the old fish market. Under the ornate metal arches are housed vendors of every kind. You can stroll around collecting small dishes from an array of delectable treats. Everything from caviar, Spanish cheeses and ham, to churros and fantastical chocolates. There are great wines and prosecco for sale by the glass. I could have spent all day there, gently grazing. The best thing about Spain is the portions - allowing you to tailor your meals to just how hungry you're feeling - not a bad idea?


Back to the point in question. After completing my course I was hoping that all my new skills would transfer to my kitchen - with it's significantly more humble set up than the spacious Cooks Academy. This salmon yakitori was delicious when I prepared it during the course. Could I recreate at at home. The answer was a resounding yes - phew well that's money well spent so!

Ingredients
4 Salmon fillets - skin removed
Sunflower Oil
Marinade
100 ml Soy Sauce
200 ml of sherry (Sake if you have it)
2 tbsp of caster sugar
Salad
1 tbsp Mirin (or red wine vinegar)
1 tbsp soy sauce
2 tbsp caster sugar
1 red chili finely sliced
1/2 cucumber - julienned
2 carrots - julienned
Coriander finely sliced

• Mix together the marinade ingredients in a large bowl. Pop in your salmon fillets then refrigerate for a few hours, or overnight if you're highly organised.
• In a large bowl place your cucumber and carrots. Then combine the other ingredients for the salad dressing. Pour over and set aside for 20 minutes before serving.
• Heat the olive oil in a large non stick pan. Remove the fillets from the marinade and pat them dry on some kitchen towel. Keep the marinade liquid.
• Fry your fillets for around 4 minutes on each side - time is dependant on the thickness of your fish. Don't forget to cook the presentation side first as this always looks prettier!
• While the fish is cooking - add in the marinade liquid - this reduces down pretty quickly.
• Stir the chopped coriander through the salad before serving.
• On your plate - put a small mound of the pickled salad. Top this with the cooked salmon and then spoon some of the reduction of the salmon fillet. Garnish with a sprig of coriander or some fried ginger.

Enjoy!