PAN FRIED SALMON WITH BROCCOLI-PRAWN RICE

PAN-FRIED SALMON WITH BROCCOLI-PRAWN RICE

I love preparing very colorful dishes and vegetables do the tricks. Not only are they healthy, but also makes the dish very attractive and tasty as well.

This dish is a delightful combination of pan-fried marinated salmon with juicy prawn, tomatoes, broccoli and rice.

INGREDIENTS

Salt
Prawns
Broccoli
Tomatoes

½ lemon

Spring onions 

½ Red onions

½ white onions 

Garlic granules

Black peppercorns

2 teaspoon of olive oil
4 pieces of salmon fillets
I teaspoon of Knorr aromat

1 tablespoon Curry powder

1 tablespoon of sunflower oil/veg oil

1½ cups of long grain rice

2 knorr cubes
 

   

PREPARATIONS

Lay the salmon fillets on a tray, sprinkle salt on them. Pat the salmons with your fingers. Then sprinkle the knorr aromat all over the fish, pat them in as well. Sprinkle the peppercorns and finally squeeze and sprinkle the lemon on them. Transfer the salmons onto a bowl and cover with cling film, put into the fridge and allow marinating for 4 – 5hrs.

In a medium pot, pour in about 1700ml of water and bring to boiling. Wash the rice with warm water and add into the boiling water. Add a cube of knorr and pinch of salt; allow boiling till the rice is done. Drain the water and run cold water on it, so the heat doesn’t cook it any further. Set aside

Please remember to turn the rice at some point so it cooks properly and water must be above the rice level, just like when one boils spaghetti.

Trim the broccolis. Core the tomatoes and cut into chunks. Slice the spring onions and onions. Set aside.

In a frying pan, put in the prawns, add pinch of salt. Cook for about 1 mins. Take out the prawn and pour the water from the prawns into a small soup plate. Turn on the oven to 150 degrees.

Heat up the pan, pour in 1 tsp. olive oil, and allow heating for few seconds. Add the onions, stir-fry for some seconds. Then add the prawns, add ½ knorr cube and fry for about a minute.

Add the tomatoes and spring, fry for 3 minutes. Turn of the gaslight and then add the broccoli. Put into the oven and allow cooking for 5 minutes.

In a wok, pour in the sunflower oil, allow for some seconds to heat up. Add the onions, ½ knorr cube and then the rice and curry.  Fry for about 3 – 4 minutes until the curry mixes well. Taste and add pinch of salt if not satisfied.

Add the vegetables onto the rice, 2 tablespoons of the water from the prawns. Cover with the lid and allow cooking on a medium gas heat for 2-3 minutes.

For salmon

In a grill pan, add 1 tsp. of olive oil. Allow heating, the fry the salmons for 2 mins each bottom/top and 1 minute each on the sides. Serve with the rice.

GRILLED CROAKER N PLANTAIN!!!

Back home, I miss Friday night outs with friends. In this country, there is no break from work or school or business. Everybody is so busy making money. One gets back home knackered. So I try sooo much to make Fridays as lively as possible. Here is what I created last Friday.

Grilled croaker n plantain

Ingredients

 

Ginger

3 garlics

2 big onions - sliced

6 Peppers - sliced

Green paprika – cut into tiny strands

Knorr cubes

Plantain

Lemon

Olive

Thyme

Preparation

For the fish:

Grate the ginger and garlic into a small bowl; pour 2 tablespoons of olive oil, 2 cubes of knorr and thyme. Mix together with your fingers. Make three incisions on both sides the fish, then rub the mix on the skin and stuff some of the mix into the incisions. Sprinkle lemon on the skin, wrap with foil and marinade over night.

Grill the fish next day for 35 minutes 200 degrees.

For the pepper sauce

In a frying pot, pour in 3 tablespoons of olive oil allow heating. Add the onions, fry for about 3 minutes, and then add the pepper and a cube of knorr seasoning. Fry for another 3 mins. Add the paprika, fry for about 2 mins and turn off the gas.

For the Plantain

Peel off the back, slice and fry.

Serve with the fish and pepper sauce.

Enjoy!