Tag: fish

Pineapple Lime Salmon and Lime Cauli Rice

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This week marks teaching at Burn Pilates SIX MONTHS! It’s been a whirlwind and it really does feel like six months, yet it also feels like I just started. It is truly inspiring to see client’s transformations(mentally and physically), and lately, maybe it was the Rihanna vs Beyonce Playlist I had for them today, but clients have been PUSHING! Like 150%. So if you’re a Burn client and have been to my class, THANK YOU for working hard!!

I really have been feeling inspired by my clients/classes to stay on track. Not only does staying healthy give me the energy I need to teach, it allows me to perform better when I attend fitness classes. Working out makes me feel strong and clears my mind, while eating right is my fuel.

After teaching my Sunday double, and doing a home workout, I needed some refuel. This is the perfect balance of sweet, savory, spice, and packs a BIG NUTRIENT DENSE PUNCH!

PINEAPPLE LIME SALMON AND LIME CAULI RICE

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Ingredients:

Serves 1

Salmon filets (1 per person)

Fresh pineapple chunks

1/2 clove of garlic minced (use 1 whole one if cooking for more than one)

1/2 teaspoon paprika (more for an extra kick)

1 teaspoon of roughly chopped parsley

1 lime

1 head of cauliflower

2 tablespoons white onion, diced

 

Joy Loops Hot Pepper Mix

Pinch of Himalayan salt and pepper

Method:

FOR SALMON:

Preheat oven to 400F. Tear of enough foil to wrap around salmon filets.

Zest the lime(you may only end up using a little bit, but why not put some in your Paddy’s Day cocktail later this week?!). Then cut in half. Using one of the halves, cut three slices. With the other half, juice it. unnamed-3

Lay foil flat on baking tray, and drizzle a little bit of oil(olive or avocado). Play two slices of lime. Then place two slices of lime. Top with your salmon. Add two pinches of lime zest, paprika, salt and pepper, garlic, pineapple, and a sprinkle of salt and pepper. Drizzle with a tiny bit more oil.

Wrap up the foil and bake in the oven for 12-15 minutes, or until salmon is flakey.

 

FOR CAULI RICE:

In a food processor blitz the cauliflower until rice like consistency. I only used about less than half a cup of cauli rice, feel free to use more or less! Store the rest in fridge, for the recipe coming up next!

In a sauce pan melt two teaspoons of oil or butter of choice, I used Earth Balance Vegan Butter. Then saute the onion until translucent, add in the cauliflower for about 2 min. Stir in lime juice(pan will sizzle) and 3 big pinches of zest, season with salt and pepper, and BOOM! Cauli rice in under 5 minutes that is flavorful!

PLATE UP: Just top a bed of the cauli rice with the salmon, serve with a side of greens, and drizzle a tablespoon of Joy Loops Hot Pepper Mix! Enjoy!

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Anna-Jane’s Thyme to Eat Salmon Fish Cakes and Mango Salsa

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I have been following Thyme to Eat, and I’ll admit, drooling over Anna-Jane’s dishes for some time now! So I am really excited to have her as a Guest Blogger and feature her recipe!

Her passion for food and for healthy cooking really shows through on her blog, social media, and demos. There’s really something for everyone, and her recipes are regularly featured in major publications; she has also appeared on IrelandAM.

If you have mashed potatoes from your Sunday roast leftover, this is an excellent lunch or dinner idea! The Mango Pineapple Salsa is a colorful addition, and adds that summery feel, especially with weather turning grey as of lately.

Fish cakes are a fantastic way of introducing kids and other fish phobes to the wonderful world of seafood. Not only do they taste great and provide some brain love in the form of omega 3, they’re also the perfect way to use up left over mash and create lunch or dinner in a flash!

The Mango and Pineapple Salsa adds another healthy element to the dish, as well as marrying all the beautiful flavours.

Serves: 4 large fish cakes

Creative serving suggestion – Present the fish cakes as fish burgers in a seeded or brioche bun with some tasty condiments and a side of sweet potato fries.

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Ingredients – Fish Cakes

  • 300g of mashed potato
  • 213g of tinned pink/red salmon (freshly cooked salmon is also an option)
  • Pinch of sea salt and black pepper
  • ½ teaspoon of paprika
  • 3 spring onions or scallions
  • 2 cloves of garlic
  • Some flour for dusting (use tapioca flour for a gluten-free version)
  • Rapeseed/Olive Oil for frying

Ingredients – Salsa

  • 1 medium sized mango
  • Equal part pineapple to mango
  • ¼ of an onion
  • 1 red chili
  • Handful of fresh coriander
  • ¾ lime
  • Pinch of sea salt
  • 1 teaspoon of paprika

 

Method:

  1. Place the cooled mashed potato in a large mixing bowl.
  2. Add the drained salmon, salt, pepper and paprika to the bowl and mix into the potatoes.
  3. Dice up the scallions and garlic and heat a small frying pan with one tablespoon of rapeseed oil.
  4. Over a medium heat,sauté the scallions and garlic for about a minute, then add these to the potato mix.
  5. Next, flour a chopping board or work surface with some flour.
  6. Start preparing the potato patties by using a tablespoon or ice-cream scoop – two spoonfuls is enough for one patty.
  7. Shape them in your hands and coat each side of the patty with the floured board.
  8. Heat a large frying pan on a medium to high heat with four tablespoons of rapeseed oil.
  9. Add the patties to the pan and allow them to cook on each side for five minutes. While each side is cooking – start preparing the salsa.
  10. Dice up the mango, pineapple, onion and chili into fine pieces. Add everything to a large bowl and add the juice of the lime, the sea salt, paprika and the roughly chopped coriander. Mix everything really well and taste.
  11. Once the fish cakes are ready – serve them up two per person for dinner or one as a starter with a side of salsa. As mentioned previously, creating fish burgers is another delicious way to serve these up to kids or guests.

 

 

 

Spicy Prawn Salad

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Sun’s out in Dublin, and it’s beautiful! Such a change from yesterday. Maybe you’re hosting or going to one last summer BBQ? Or just don’t feel like cooking a massive meal?

This is a super quick and easy salad recipe, but there is a lot of flavor. It’s a colorful and bright dish, but the marinade really steals the show! It’s a good go-to for get togethers. Although it’s only August, this would make for a great, and very refreshing, starter at Christmas time.

The prawns are from Castletownbere, where the seafood is unreal. If you ever find yourself in West Cork, picking up some seafood is a must! Top chefs all over Ireland use, and give high praise to, West Cork’s seafood.

I made this Spicy Prawn Salad at my cooking demo earlier this month, and it was such a hit! Thanks again for those who came out.

 

CARMEL’S SPICY PRAWN SALAD

Serves 5-6

 

INGREDIENTS:

6 ears of fresh corn

1 lb cooked prawns

10 ounces cherry tomatoes

1 red bell pepper

 

1 teaspoon cumin powder

1 teaspoon turmeric

1 teaspoon paprika

¼ cup tablespoon olive oil

2 cloves of garlic, minced

sprinkle of chili flakes

 

2 tablespoons parsley

2 tablespoons lime juice

2 tablespoons white vinegar

salt and pepper

 

METHOD:

Marinade the prawns for at least 45 minutes(the longer the better!). Marinade is: olive oil, cumin, turmeric, paprika, garlic and chili flakes. While marinating the prawns, cook the corn. Place the corn in a saucepan and cover with water. Bring to boil, then drain and rinse. Set aside to cool. Whisk together parsley, lime juice, vinegar and salt and pepper. Put corn, prawns, tomatoes, and bell pepper in bowl. Pour the parsley dressing over. Serve alongside BBQ and enjoy!

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Thai chili crab cakes

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IMG_2895I can’t believe Christmas is next week and that it’s almost 2016! Where did the year fly to?! It might be a bit early to reflect on 2015 but 2016 really will be here before we know it.

2015 was definitely my most roller coaster year to date…well I think. I learned A LOT: in a kitchen and outside of a kitchen. I am very grateful for my job, a roof over my head, SO THANKFUL FOR MY BLOG FOLLOWERS, longer hair again, and shiny new accessories in my ankle even though they can be a bugger at times. I’ve promised myself 2016 is going to be my best year of cooking, I want to continue to push myself and my education. I’m a pastry chef by day, but there’s so many dimensions of the food industry and food blogging that I want to get my hands into. *And I have a RREEALLLY cool announcement on Friday-definitely subscribe and stay tuned!* We still have another couple of weeks of 2015 so that’s enough reflecting for now!

Anyways, I’m sure you will be going to AT least one or two dinner parties-maybe you’re hosting one?! I really think the appetizers and desserts are the portions of the menu you can have fun with and experiment because really the main course is all about the bird or ham!

These crab cakes are have a bit of a kick, sure to wow the crowd, and crab meat is such a treat! I served mine as appetizers and on a bed of dried seaweed, but they would also be lovely on their own or on a bed of salad.

Thai chili crab cakes, serves about 4-5:

Head to your local fishmonger and buy 220g of crabmeat #supportlocal

1 1/2 red chilis, deseeded and thinly diced

1 tablespoon ginger minced

2 garlic cloves, finely chopped

4 spring onions, pretty finely chopped

1 tablespoon fish sauce

1 tablespoon  rice vinegar

2 eggs, beaten

3/4 cup of crackers broken down in fairly small pieces, or breadcrumbs

about a teaspoon and a half of grated lime zest

2 tablespoons chopped coriander

salt and pepper

2 tablespoon coconut or seaweed oil

In a medium size mixing bowl, thoroughly mix all ingredients well. Alternatively, whizz everything up in a food processor! Form into patties(damp hands help!). Heat 2 tablespoons of oil up in a frying pan and cook the crab cakes until golden brown on each side.

Garnish with a lime wedge,  serve with soy sauce or like I did with seaweed! Easy peasy!