Tag Archives: salmon

Herb-marinated salmon

 I love cooking and eating salmon. Roasting salmon is my favourite way to prepare it. Usually I sprinkle it with some sea salt and freshly ground pepper, plus a pinch of dried rosemary or thyme – and salmon goes into the oven. Then a super healthy&tasty dish is ready in short time. A couple of weeks back I bought fresh salmon steaks and decided to roast it again, but that time I prepared a marinade and left it for a half an hour or so to soak up all of the amazing flavours before roasting. I chopped fresh coriander, parsley and mixed it with mustard, and some ground green pepper. Now you can imagine all those wonderful flavours! 🙂 What to say, salmon turned out gorgeous and unbelievably tasty! On the weekend I repeated the recipe but grilled it on a barbecue. It was superb again! Next weekend you will try it, right? 😉Herb-marinated salmon steaks

  What about you, dear readers? how do you cook salmon? and what spices and herbs are you usually using?Roasted herb salmon
UAE is celebrating today its 44th National Day! Happy Birthday to the country, which has become my second home.

Herb-marinated salmon steaks

  • Servings: 2
  • Difficulty: easy
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*You can substitute green peppercorns with white.
Ingredients
2 salmon steaks
Marinade
4 tbsp finely chopped parsley
4 tbsp finely chopped coriander
1 garlic clove, minced or chopped (optional)
2 tsp Dijon mustard (you can also use wholegrain mustard)
1/2 medium lime, juice
1/2 tbsp honey
2 tbsp olive oil
1-1.5 tsp coarse sea salt (or more to taste)
2 tsp whole green peppercorns*
Extra
1 large sliced red capsicum
2 small sliced parboiled potatoes
2 gralic cloves in their skin, optional
Preparation
  1. For the marinade, crush sea salt and green peppercorns. In a bowl combine all ingredients for the marinade.
  2. Put salmon steaks in a shallow plate, pour over marinade and leave to marinade for 30 minutes at room temperature, turning once. You can keep the fish in marinade for longer, but cover the plate with plastic wrap or foil and put in the fridge until ready to roast.
  3. Preheat oven to 190-200C.
  4. Arrange salmon steaks in a baking dish, add sliced capsicum, potatoes and garlic. Roast for 20-25 minutes.
Serve warm. Enjoy!
Herb-marinated roasted salmon with capsicum and potato slices

Middle Eastern Salmon steaks

 Salmon is a very popular fish in Russia. We pan-fry and roast it, make delicious cured salmon, pies, like worldwide famous Koulebyaka. Less fatty varieties, such as pink and hunchback are well-known and in high demand, they are less expensive, but still good and healthy choice. As you may know, such fish is an excellent sauce of Omega-3 fatty acids, vitamins A and B. 🙂
 My husband and I love salmon and are always trying to find new ways to prepare it. The below recipe requires about 30 minutes and is guaranteed to please family or friends. It is simply amazing recipe, rich salmon, coated in aromatic Middle Eastern spices. 
Middle Eastern Salmon

Middle Eastern Salmon steaks

  • Servings: 2
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Ingredients
2 salmon steaks
2 round lemon slices
1 tsp whole white peppercorns, crushed
1-2 tsp coarse sea salt, crushed
2 tsp zaatar*
2 tsp sumac
2 tsp sesame seeds
2 tsp lemon juice
2 Tbsp extra virgin olive oil
 
*Make your own zaatar: 2Tbsp thyme+2Tbsp oregano+2Tbsp sesame seeds+1Tbsp sumac+1/2tsp ground cumin+1/2tsp salt
 
Preparation
  • Rub salmon steaks evenly with salt, white pepper and sumac. Place fish on a baking tray (you may line it with baking paper), drizzle with lemon juice and olive oil. Leave to marinate for 10-20 minutes. 
  • Preheat the oven 180C/ F. Sprinkle zaatar and sesame seeds over steaks; top with lemon slices. Bake for 18-20 minutes.
  • For the side dish, you can roast some potatoes, turnips or carrots along with salmon. Cut veggies into thin slices, sprinkle with salt, pepper, sesame seeds and olive oil. Potatoes usually need more time to be cooked, so you may parboil them before.
Bon appetite! 
milkandbun.com
Delicious roasted carrots

Kulebyaka – Russian pie

 Kulebyaka or Coulibiac is an authentic Russian hot pie, which has an oblong shape and features several fillings.
The word became from old Russian verb – ‘kulebyachit’, that means to make with hands, to shape, to bend and to knead.
 Pies are always have been loved in Russia. Even famous Russian writers as N.Gogol and A.Turgenev glorified pies in their works. Various pies were always made for every holiday and festival, though it was posh royal celebration or small peasant occasion. Large pies stuffed with several ingredients were really popular, they were baked on Butterweek and Easter and served in taverns and small tea-houses, where each owner had a special recipe and baked very individual pies, different from anyone else’s, i.e. opened and closed pies, feature simple (potatoes or cabbage) or complicated (sturgeon with buckwheat) filling.Festive&Delicious Kulebyaka by milkandbun
  Only in the 17th century, the grand oblong pie, that features several fillings, was named ‘kulebyaka’. The pastry shell was usually made from the yeast dough (the recipe is below). The main distinction of the kulebyaka-pie from any other Russian pie is that the quantity of the filling should be two or three times exceeds the quantity of the pastry; the filling of grand (festive) kulebyaka is usually complicated and separated with thin pancakes.
 The most popular fillings are salmon with buckwheat, ground meat with boiled eggs and rice, cabbage with mushrooms and onions, or visiga – a spinal marrow of the sturgeon, the last one is the unusual ingredient for nowadays, but in the 17-18th centuries it was very common.
 In the 19th century, French chefs, who had worked in Russia, brought the recipe to France and adapted it to the modern cookery, thus the kulebyaka became popular pie not only in Russia. 🙂Beautiful Kulebyaka/Milkandbun
Here is my version of the festival kulebyaka.

Kulebyaka - Russian pie

The yeast dough:
3tsp/5g instant dry yeast
100ml warm milk (or warm water)
2tsp white sugar
2 eggs, at room temperature
1 tsp salt
200ml milk (or water), at room temperature
100g butter, melted
~600g all-purpose/plain/white flour
  1. In a cup, stir warm milk, sugar and yeast together. Let stand until foamy about 10 minutes.
  2. In a big bowl, crack eggs, add sugar, salt, milk, melted butter and stir together. Add sifted flour, yeast mixture and knead the dough until it’s smooth.
  3. Cover the bowl with wet cloth, put in a warm place and leave to rise for 1 hour. After the time, knead the dough again. Repeat this step one more time.
The quantity of dough is enough for kulebyaka and one big pizza.
The filling:
600g fresh salmon, cut into small cubes
100g basmati or jasmine rice, cooked
200g mushrooms, sliced and fried
1 big onion, sliced and fried
4 eggs, cooked and chopped
2+2 Tbsp finely chopped dill and parsley
salt and freshly ground black pepper
The pancakes’ recipe you can find here. You can reduce the pancakes’ batter by half, because you need approximately 9 pancakes.
The glaze:
1 egg yolk beaten with 2Tbsp milk, 1/2tsp salt and 1/2tsp sugar
Assembling:
  1. On a floured surface, roll out the dough to approximately 26cm*35cm rectangular and 6mm thick. You can roll the dough on a piece of baking parchement, thus it’ll be much easier to transfer the pie on a baking tray; moreover, you need to turn the pie upside down-the sealing should be on the bottom.
  2. Coat the rolled dough with the pancakes.
  3. Place the egg and herbs mixture lengthways down the centre of the dough.
  4. Then arrange the mushrooms and onion mixture on top.
  5. Next, arrange rice. And the last layer-salmon.
  6. Cover the filling with pancakes, shape it to make a rectangular.
  7. Then, fold the dough and seal the edges.
  8. Transfer the pie upside down to a baking tray.
  9. Decorate with pastry trimmings, and cut two slits in the top with a sharp knife.
  10. Keep for a proofing for 20 minutes. Brush the pie with egg wash.
  11. Bake in preheated 200C/400F oven for 30-35 minutes or until golden.
  12. Leave to cool slightly for 15 minutes before slicing.
  13. Serve with a glass of milk or a cup of freshly brewed tea.
Enjoy kulebyaka! 😀
 Also I’m really excited to take part in the challenge “yeast and herbs”, that Angie organized with Catherine. I almost thought to give up, because I’m using yeast very-very rare in baking, finally after many days of brain storm it dawned on me that I already baked one awesome pie, so I came up with this recipe. It only seems complicated to make, just try it once and you will see that ‘kulebyaka’ is drool worthy dish! 😀
 Moreover, are you parting at Fiesta Friday? Don’t ask me, because I do and now gonna check some great recipes, which have brought participants. Yay!
 

Pancake Pie

 Today is ‘Forgiveness Sunday’, the last day of the ‘pancake festival’ (Butterweek) in Russia.
According to one old tradition, the more pancakes have been eaten during the Butterweek, the more successful will be the year.
As per another custom, a girl at the twilight, should took a pancake, went out and asked the first stranger his name. It was believed, that man’s name and look is similar to the future husband’s appearance. In case if the girl didn’t like the name ‘n’ look, she had to give a pancake to the guy. If she liked it, she had to eat a pancake herself. 🙂
 There are lots of pancakes varieties, with savoury or fruit fillings. Mine 3 favourites: with cottage cheese, sweet condensed milk and salmon 🙂
 Making pancakes could be really exciting and interesting, you can involve the whole family, invite friends and enjoy the holiday.
 You can surprise your family by preparing this delicious pancake pie!
Pancake_pie_caviar-3
What’s more, I decided to participate in Fiesta Friday, organized by Angie from TheNoviceGardener. I’m happy to be involved in such virtual parties and get new friends. 🙂

The basic Russian pancakes recipe
Serves 4-6
Ingredients:
650ml full fat milk
50ml warm water
250g all-purpose flour
2 eggs
a good pinch of salt
2 tbsp of sugar
2 tbsp of sunflower oil
1/3 tsp baking soda
1/2 tsp of lemon juice or vinegar
Preparation:
  • Break the eggs into large bowl, add salt and sugar, whisk.
  • Add the oil and milk, whisk again.
  • Sift the flour into the bowl, whisk thoroughly.
  • Add warm water and whisk to incorporate any lumps.
  • Pour lemon juice or vinegar into a spoon with baking soda on it (to dissolve the soda), quickly add it into the batter and whisk a couple of times.
  • While the mixture is resting (it allows the ingredients to blend together better), heat the pan; grease the pan with some oil, if needed.
  • Evenly coat the pan with the batter. Cook about a minute, then flip the pancake and cook for 15-30 seconds more.
  • Keep prepared pancakes in warm place.
 You can already enjoy the tastiest pancakes, dipping them into a raspberry preserve or hazelnut sauce, or prepare the pancake pie with salmon. It could be wonderful lunch or dinner for the weekend. Pancake_pie_caviar-2
Pancake pie with salmon and cream cheese
Serves 4-5
Ingredients:
8 pancakes
200g salted or smoked salmon, always better homemade (find the recipe here)
120-150g cream cheese
2tbsp sour cream (substitute with crème fraîche, or single/double cream)
4-5 tbsp finely chopped dill
I used red caviare for the decoration, you can do it with salmon or just keep the top as is.
Assembling:
  • Blend the cream cheese with sour cream until smooth.
  • Cut the salmon into small cubes.
  • Arrange the first pancake on a plate, spread the cheese mixture and sprinkle with dill.
  • Cover with the second one. Spread some salmon on the pancake.
  • Cover with the third pancake.
  • Repeat all steps.
 Have a lovely pancake time!  🙂
  Pancake_pie_caviar-1

Russian cured salmon

 As I promised the recipe of classic Russian cured salmon. 🙂

We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).

Salmon-1

Combine salt and sugar in a small bowl, mix it with a spoon. 🙂

Salmon-2

Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.

Salmon-3

Salmon-4

Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.

Salmon-5

Salmon-6

!!! And above all – pour 50ml vodka over the salmon. It will help to cure the salmon.

Salmon-7

Put the lid or plastic wrap on the dish/container and refrigerate.

Salmon-8

Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!

Salmon-9

Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.

Enjoy this marvelous Russian-style salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. 🙂

Salmon-10