PAN SEARED SALMON WITH CAPERS AND LEMON VINAIGRETTE

Here's a recipe I did recently for Women's Health Magazine...something healthy, using five ingredients or less... excluding salt and pepper.

Below were the questions they asked me about this dish...

What makes this dish healthy? Well, first, it's fish...healthier than red meat. Also, salmon is loaded with omega 3 fatty acids which helps fight against heart disease, it also promotes healthy skin and joints. It is also high in protein.

The sauce is a lemon vinaigrette and it is made with extra virgin oil which is rich with monounsaturated fat...it helps lower the rate of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

How did I come up with this dish?... I wanted a dish that was easy to make (cooks in less than 10 mins), need only 5 ingredients and it is packed with nutrients.

flavor profile - fresh tasting, light and refreshing

Now, here's the recipe:

PAN SEARED SALMON WITH CAPERS AND LEMON VINAIGRETTE
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Recipe By: AAA

Ingredients:

150 grams salmon fillet
salt and pepper, for seasoning
1 tablespoon extra virgin olive oil
1 teaspoon capers, drained, chopped
LEMON VINAIGRETTE
2 teaspoons dijon mustard
1 piece lemon, get zest and juice
1/3 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Heat oil in a saute pan on medium-high heat.

2. Season salmon fillet with salt and pepper.

3. Sear fish 3 minutes per side.

4. Once fish is cooked, remove from pan and place on a serving plate. Add a little more oil in the pan if needed then saute the chopped capers for 1 min. or until slightly crisp.

5. Spoon the capers over the fish.

6. To make the lemon vinaigrette: Combine mustard, lemon juice and zest in a medium bowl. Gradually pour the olive oil, and mix using a wire whisk. Set aside until ready to use.

7. Serve salmon with some mixed greens on the side and with some lemon vinaigrette.

YUMMY PHOTO SHOOT AND OTHER STUFF

Last week, We had a Yummy shoot for the March cover. Becky made me do three items...beef lasagna, sticky chicken wings, and two way adobo. I think all tasted good but what I enjoyed the most was seeing the team at work and getting creative on how to make the food look really YUMMY!

Then two days after that, I finished my photos for my MMS service for February...here are the other stuff that you will have for February...

Fettuccine Alfredo

Seared pork chops with orange cranberry sauce

Beef pot roast with mashed potatoes

Here's the Sticky chicken wings from the YUMMY shoot

Two way adobo served with red egg

beef lasagna

I so badly want to post the lasagna recipe already but I have to wait 'til the issue comes out so...that will be in March...

Meanwhile, here's a pasta recipe that I'm sure you'll love as well...

BAKED ZITTI WITH FRESH SAUSAGE AND HERBS

Ingredients:

3 tablespoons olive oil
2 pieces fresh pork sausage, skins removed
1/2 cup onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes
400 grams tomato puree
1/4 cup parsley, chopped
2 tablespoons basil , chopped
salt and pepper, to taste
300 grams ziti noodles, cooked as directed
1 cup all purpose cream
1 cup mozzarella cheese, grated

Directions:

1. Heat olive oil in a saute pan. Cook the sausage.

2. Add the onion and garlic. Cook until fragrant. Add the red pepper flakes.

3. Add the tomato puree. Allow to simmer for 7-10 minutes. Add the herbs.

4. Add the cooked zitti noodles. Stir until well combined with the sauce. Season with salt and pepper.

5. Place mixture in a baking dish. Pour cream over the noodles then top with mozzarella cheese.

6. Bake in the oven for 30 minutes.

7. Remove from the oven. allow to cool for 10 minutes before serving.

FISH AND CHIPS

Here's a recipe that I did for the show which I think is a sure winner! Serve this with seasoned vinegar or tartar sauce. A cold beer completes this English dish.

Happy Weekend to everyone!!!

Ingredients:

150 grams fish fillet, cobbler fillet

BATTER

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/8 teaspoon pepper

1 teaspoon salt

1 teaspoon baking powder

1 1/2 cups cold beer

100 grams french fries

Directions:

1. Slice fish if desired to make them smaller, but whole fish is ok too. Season fish with salt and pepper.

2. Combine all-purpose flour, cornstarch, cayenne pepper, paprika, pepper, salt, and baking powder in a mixing bowl. Stir to combine. Reserve 1/4 cup for dusting.

3. Add the cold beer gradually and mix using a wire whisk to avoid lumps. do not over beat. Mix just until combined. Add more beer if batter is still too thick.

3. Heat oil to 375 F. When oil is ready, dunk the fish fillet on the beer batter and deep fry the fish until golden brown.

4. Place on paper towels to drain the oil. Set aside.

5. Meanwhile, deep fry french fries. Drain.

6. To serve, place the fish fillet and french fries on a serving plate. Serve with vinegar and tartar sauce.

SPAGHETTI WITH ARUGULA, TOMATOES, BASIL AND GOAT CHEESE

This week, I think I ate pasta almost every other day as a meal. I had pesto pasta, the other day, then pasta with fresh tomatoes, garlic and basil, then yesterday, I had pasta vongole.  I guess it's because it's so easy to make and it cooks fast. I can have a meal in less than thirty minutes.  My daughter Sabrina loves eating pasta too so she has pasta on her menu at least once a week.  She was the one who actually requested for the pesto pasta the other day.  She said "mama, I want the noodles with the green stuff"... so I made one for her.

Here's another pasta recipe that's very easy to make and very refreshing.  I made one similar for Yummy magazine  but this time I made it with goat cheese.  You may also use feta if you want.  I'm sure it will taste as great. Enjoy!

SPAGHETTI WITH ARUGULA, TOMATOES, BASIL, GARLIC AND GOAT CHEESE

 

Prep Time: 15 mins                  Cooking time: 15 minutes

Serves: 1

100 GMS  SPAGHETTI NOODLES

2  T.         EXTRA-VIRGIN OLIVE OIL

2  CLOVES GARLIC – SLICED

1/4 C       RED CHERRY TOMATOES

1/4 C       YELLOW CHERRY TOMATOES

1   T.        FRESH BASIL LEAVES – CHIFONNADE

1/2 C        ARUGULA- TORN

1/2  t.        SALT

1/4  t.        PEPPER

2    T.        GOAT CHEESE

Directions:

1.      Cook spaghetti noodles in boiling water with salt and oil.  Follow cooking instructions in the pack specially the cooking time. Drain the noodles and drizzle with olive oil and set aside. Reserve some pasta water.

2.     In a medium sauté pan, place olive oil.  Add the garlic and cook on medium heat. Allow to cook for 2 minutes or until fragrant. Do not brown.

3.     Add the cherry tomatoes and cook for 1 minute.  Add about ¼ cup of pasta water and allow to simmer for another minute.

4.     Add the noodles and toss to combine.  Add the basil and arugula. Cook until well combined.

5.     Season pasta with salt and pepper.

6.     Place pasta on a serving plate. Then drop spoonfuls  of goat cheese over the noodles.

7.     Splash a little more extra virgin olive oil over the pasta right before serving. 

 

 

SHRIMP IN SPICY TOMATO SAUCE

Here's a dish that I made for the October issue of the YUMMY MAGAZINE! What I love about it is that it only takes 10 minutes to cook it. This is simply great with garlic rice!  For more YUMMY recipes, go grab a copy now.

Shrimp in Spicy Tomato Sauce:

250 gms. white shrimp, deveined

3 T. extra virgin olive oil

1 T. green chili, sliced (siling tagalog)

1 T. garlic, minced

1 t. paprika

1/2 C. crushed tomato 

1/2 t. salt

1/4 t. pepper

1.  In a saute pan, heat olive oil.  Saute the green chili until slightly wilted.

2.  Add the garlic and cook until fragrant.  Do not brown.

3.  Add the shrimps, paprika, and crushed tomatoes. Mix until combined.  Simmer until shrimps turns pink and sauce is slightly thickened.

4.  Season with salt and pepper.