ALDER-PLANK GRILLED SALMON

Salmon grilled on Alder or Cedar planks has a delicious smoky flavour. Just season the fish slices with any choice of ingredients you like. This is a great way to enjoy the flavourful grilled fish. Remember to soak the plank in water for at least 2 hours before using it. Using planks is safer for outdoor grilling. Make sure you keep a spray water bottle ready in case the plank catches fire.

Ingredients:
Salmon fillets .... 2
Garlic paste ........ 2 tsps
Lemon juice ....... 1 tbsp
Garam masala .... 1 tsp
Black pepper or cayenne pepper...... 1/8 tsp
Butter or olive oil... 1 tbsp
Salt .............. to taste

Method:

1. Soak the alder plank in water for 2 hours. Meanwhile marinate the salmon with all the ingredients mentioned in the list and set aside.

2. Place the salmon on the soaked alder or cedar plank and grill it at 350 F for 15 to 20 minutes or until done. (The time may vary depending on the thickness of the fish slices.. Keep a check)

3. Serve immediately as it has the fresh smoky flavours.

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GRILLED SALMON WITH SAFFRON SAUCE

This was an amazing dish that we had recently in a restaurant. I loved the taste of the saffron sauce that was served as a topping and there was exotic black rice for accompaniment along with some veggies. I have replicated it and am quite happy with the result. In fact hubby dear liked my dish better than the restaurant one.

Ingredients:
Salmon .... 1 fillet
Lemon juice ... 2 tbsps.
Salt ............ to taste
Olive oil ..... 2 tbsps
Nutmeg powder .. a pinch
Black pepper .. freshly crushed.
Black rice .... 1 cup
Veggies .. use any as per your preference..
I have used :
Green beans ... few
Purple cauliflower .. few florets
Cherry tomatoes and basil leaves .. for garnishing.

For Saffron Sauce:

Shallots .... 6 - 10
White wine .. 1/2 cup
Cream ....... 2 tbsps
Saffron ... 1 pinch
Butter ..... 2 tbsps (use cold butter cut into pieces)
Lemon juice .. 1 tbsp
Honey ......... 1 tbsp (optional)
Paprika ....... 1 pinch
Salt ............ as needed

•  Peel the shallots and chop them very finely.
•  Take a small pan and put the wine and shallots. Bring them to boil on medium temperature and cook for about 2 minutes.
•  Turn the gas to low and now add the saffron and cream. Mix it well.
•  Now add the cold butter pieces one by one. Add one and whisk it until it melts before you add another chunk.
•  Keeping it on low flame add the lemon juice, honey, salt and paprika.

Method:
1. Wash the salmon and marinate with salt and lemon juice.
2. Cook the black rice adding a little salt. It takes a long time to cook this rice. You can pressure cook it if you want to save time.
3. Grease the baking tray with olive oil and grill the salmon until done.
4. Par boil the vegetables adding salt. Drain and saute them with a little olive oil.
5. Now take a serving platter and place the grilled salmon.
6. Serve the black rice on the side using a square or round dish / bowl.. Fill it with rice, press with a spoon and upturn it on the plate.
7. Place the vegetables on the side.
8. Pour the saffron sauce on the salmon fillet and around it.
9. Sprinkle the nutmeg powder and black pepper on it.
10.Garnish the plate with cherry tomatoes and basil leaves.

Note: You can also strain the saffron sauce to discard the shallots and get a clear thin sauce. You may also thicken it with corn starch if you want a thicker consistency.

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TANGDI KABAB / GRILLED CHICKEN DRUMSTICKS

A simple chicken snack and everyone's favourite..

Ingredients:
Chicken drumsticks ... 3-4  or as needed
Hung curd  or lemon juice ...2 tbsps
Garlic paste .... 1 tbsp
Ginger paste ... 1 tsp
Garam masala .. 1 tsp
Red chilli powder .. 1/2 tsp
Kesari colour .... small pinch (optional)
Gram flour / besan ... 1 tbsp
Salt ..... as needed
Chaat masala .. to sprinkle before serving.
Oil ...  1 tbsp

Method:
1. Clean the chicken drumsticks.
2. Marinate them with all the ingredients mentioned in the list except chaat masala. Keep them for few hours.
3. Place them in a baking tray lined with a foil paper.
4. Bake at 250 degrees C for 40 - 45 minutes turning them once.
5. Sprinkle a little chaat masala on them once they are done.
6. Wrap a piece of foil paper on the bone before serving.
7. Serve with onion slices and lemon wedges.

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GRILLED FISH WITH FRESH BASIL

Simple grilled fish can be made with many variations .. Today I had some fresh basil at home and used it for the marination. The fish tasted awesome with just a few ingredients.
Here goes the recipe:

Ingredients:
Fish Fillet ...   2   (or as needed) use any variety preferably boneless.
Lemon juice ... 2 tbsps
Olive oil ........ 2 tbsps
Garlic paste ... 1 tbsp
Fresh basil .... handful ( crushed)
Salt ... to taste
Black pepper .. freshly crushed to sprinkle on top before serving.

Method:
1. Marinate the fish with all the ingredients except black pepper.
2. Leave them for a couple of hours in the refrigerator.
3. Bake them in a pre-heated oven for 20-25 minutes on medium heat. Alternately you can also pan fry them.
4. Serve hot sprinkled with freshly ground black pepper and any vegetables or salad of your choice on the side.

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FISH GRILLED WITH SPINACH PUREE

We usually prepare grilled dishes with basic ginger garlic marinations. For a change I tried out something different and healthy.. used blanched spinach in addition to that and it gave a lovely colour too.along with the nutritions

Ingredients:
Fish fillet ..... 1
Spinach ...... 2 cups
Garlic ........ few cloves
Ginger ....... small piece
Onion ...... 2 tbsps
Green chillies .. 1-2
Lemon juice .... 2 tbsps
Turmeric powder ... 1/4 tsp
Cumin powder .... 1 tsp
Salt .... to taste
Oil ... 2 tbsps

Method:
1. Select a fish without bones. Clean the fillet.
2. Blanch the spinach and saute with the rest of the ingredients.( except lemon juice)
3. Grind it to a paste and add the lemon juice.
4. Marinate the fish fillet with the spinach puree.
5. Grease the baking tray or oven proof dish and place the fish fillet. Grill it for 20-25 minutes or until done.
Serve it hot with boiled vegetables or salad or garlic bread.
I have served with broccoli stir-fried with garlic.

Note: The grilling time may vary according to the size of the fish and the type of the oven.

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HASSELBACK POTATOES WITH CHICKEN ROAST

Hasselback potatoes are a perfect accompaniment to your grilled meats or fish. Select large potatoes for this. You have to carefully make thin slices upto 3/4 th of the potato. The tip for doing this easily is to place the potato on the chopsticks and this way the knife will not reach the bottom. After slicing immerse them in ice cold water for some time. You will see them opening up like a fan. This makes it easier to spoon in the herbed butter.

Ingredients:
Potatoes - 2 large ( or as needed)
Butter ..... 2-3 spoons. (you may use olive oil too)
Oregano .. 1 tbsp (you may use any herbs available, dry or fresh)
Salt .... to taste ( if using salted butter you can skip it)

Method:
1. Place the potatoes on the chopsticks and make thin slices upto 3/4 th of it. Immerse them in ice cold water. They will open up like a fan.
2. Melt the butter and mix the herbs and salt. If you are using salted butter you can skip adding or add very little.
3. Spoon the herbed butter in between the slices.
4. Wrap them in a foil paper.
5. Bake them in the oven for 40-45 minutes.
In the final stage you can add some fresh herbs, grated cheese, paprika or black pepper if you like.
Serve them with grilled meats / fish.

For the Chicken Roast :

Chicken ..... 2 leg & thigh pieces
Garlic ...... 1 tsp (crushed)
Lemon juice .. 1-2 tbsps
salt ............ to taste
Red chilli powder .. 1/2 tsp
Turmeric powder .. 1/2 tsp
Garam masala powder .. 1/2 tsp
Oil ............. 1 tbsp

Method:
1. Clean the chicken and make light cuts on the surface.
2. Mix all the marination ingredients and rub on the chicken. Leave it for a few hours.
3. Place it on a greased tray and bake in a pre-heated oven turning the side once in between.
It takes 40 - 45 minutes.The time may vary a bit depending on the size and type of oven.

 

See the Haselback Potatoes video

See the Chicken Roast Video

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CASQUINHA DE SIRI ( Baked Crab in the Shell )

Here is another popular Brazilian snack made with crab meat. Delicious one !

Ingredients:
Crab meat .. 150 gms
Onion ........ 1 (finely chopped)
Garlic ........ 1 tsp (crushed)
Tomato puree ... 1 tbsp
Chilli flakes ..... 1/4 tsp  OR  few drops of tabasco
Cumin powder .... 1/2 tsp
Vinegar or lemon juice .. to taste
Olive oil .. 1-2 tbsps
Cheese ... for topping (as needed)
Salt .. to taste
Crab shells ( we get them in the sea food stores)

Method:
1. Wash the crab meat using a strainer.
2. In a pan heat oil and saute the garlic and onion until translucent.
3. Tip in the crab meat and stir-fry for a minute.
4. Add the rest of the ingredients except cheese.
5. Fill the meat in the crab shells and top it with grated cheese.
6. Bake in the pre-heated oven until the cheese melts.

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GRILLED OYSTERS

I had never tasted oysters until I came to Brazil..Fresh oysters can be taken raw too just with a squeeze of lemon juice. They have a nice earth flavours. This recipe is with garlic butter and herbs. Just spoon a little of this mix on the opened oysters and grill them .. They taste too good.

Ingredients:
Oysters .... 6-8  ( slit open )
Butter or olive oil ... 2 tbsps
Garlic ..... 1/2 tsp (crushed)
Dry or fresh herbs... 1 tsp ( use any ... I have used Basil)
Lemon juice .... 1 tbsp
Black pepper .... freshly crushed 2-3 pinches  (as much as you like )
Salt .... to taste

For grilling:
Sea salt and a few cloves... or use rice instead.( to make a bed )

Method:
1. Wash and slit open the oysters.
2. In a sauce pan heat oil or butter and saute the garlic. Add the herbs, black pepper and lemon juice and mix well. ( If the butter is salted then add very little salt accordingly)
3. Pre-heat the oven. In a baking tray spread the sea salt along with the cloves.
4. Place the oysters on the bed of salt and spoon the prepared mixture over them.
5. Grill them for 5-7 minutes.

Tip: If you are using butter you can mix the salt,herbs and pepper in the melted butter and refrigerate. Before grilling you can cut a small chunk of it and spoon on each oyster.

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