Grilled Salmon with Cilantro Pesto

If you don’t have a grill, use a heavy-bottomed non-stick skillet instead. But make sure to grease the skillet lightly and cook over high heat.


Ingredients


• Salmon 2 thick fillets
• Olive oil 1 tablespoon
• Salt to season
• Black pepper to season


Method

Heat the grill to high. Brush the salmon fillets with oil and season with salt and pepper. Place the salmon fillets on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. Flip and grill the other side for 1-2 minutes. Remove and let rest for 2-3 minutes before serving. Serve with Corn rice.

For the pesto

• Cilantro/Coriander leaves: 1 bunch
• Garlic: 2 cloves
• Salt: to taste
• Black pepper powder: to taste
• Lime juice: 2 tablespoons
• Pine nuts (optional): 1 tablespoon
• Olive oil: 1 tablespoon 

Grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.


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FRIED RICE

Ingredients


• Cooked rice 2 cups
• Sesame/ pea nut oil 2 tablespoons
• Eggs 2 medium, lightly beaten
• Onion 1 small
• Garlic 4 cloves, finely chopped
• Ginger 1 inch, finely chopped
• Carrots ½ cup, diced
• Green Beans ¼ cup, diced
• Green bell pepper 1 small, diced
• Spring onions ½ cup, chopped
• Soy sauce 1 tablespoon
• Rice vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste


Method

Heat a large heavy-bottomed non-stick skillet over high heat. When hot add 1 tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly till done. Break the eggs up with a wooden spoon or spatula and transfer to a bowl. Add the remaining oil to the pan. Now add ginger, garlic, onions and sauté on high heat for 2 minutes. Add the rest of the vegetables, soy sauce and vinegar and sauté for 4-5 minutes. Add the rice and use a spoon to break up any lumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Garnish with spring onions and serve hot.

POTATO PEACH SALAD

(Serves 2)

Ingredients

• Potato: 1 large, boiled and cubed
• Red onion: 1 small, diced
• Peach: 1 large
• Lettuce: 1 cup, shredded
• Olives: ¼ cup
• Feta cheese: ¼ cup

To prepare the Vinaigrette combine

• Olive oil: 2 tablespoons
• Lemon juice: 1 tablespoon
• Salt: to taste
• Pepper: to taste

Method

Combine all the vegetables and cheese in a salad bowl and set aside. Prepare the vinaigrette, but dress the salad just before serving. Serve chilled or at room temperature. 


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ASIAN STYLE GRILLED SALMON

(Serves 2)

Ingredients

• Salmon: 2 fillets
• Soy Sauce: 2 tablespoons
• Rice wine vinegar: 1 teaspoon
• Sesame oil: 1 tablespoon (or vegetable oil)
• Garlic paste: ½ teaspoon
• Ginger paste: ½ teaspoon
• Green chilly: 1 chopped
• Honey: 1 tablespoon
• Salt: to taste

Method

Marinate the salmon fillets in a mixture of Soy sauce, vinegar, honey, sesame oil, garlic and ginger paste, green chillies and salt for 30 minutes. Transfer to a hot grill and cook for about 2-3 minutes on each side. Serve with noodles or fried rice and grilled spring onions. 




    

PASTA IN WHITE SAUCE

(Serves 2-3)


For this recipe I usually use macaroni but you can use any kind of pasta you like. I use two cups of Cheddar and two cups of Fontina, but you can substitute this with other varieties of cheese as well. If you have any leftover chicken or shrimp you can add this to the pasta just before baking, and add some extra spices and herbs like fresh basil, oregano and red pepper flakes if you want. For this recipe I suggest you make fresh bread crumbs at home. Preheat oven to 400 degrees F. Arrange four pieces of bread on a tray and place it in the oven. Turn off heat and let the breads sit in the oven for ten minutes. Crumble the breads to form coarse, uneven bread crumbs.

Ingredients

• Pasta: 1 cup
• Milk: 3 cups
• Unsalted Butter: 1 stick (8 tablespoons)
• All purpose flour: 1/2 cup
• Cheese: 4 cup, shredded
• Black pepper: to taste, ground
• Salt: to taste
• Vegetable oil: 1 tablespoon
• Olive oil: 1 Tablespoon

Method

Preheat oven to 375 degrees F.

Bring a large pot of water to a boil. Season it with salt and drizzle oil. Add the pasta and cook according to the directions on the package. Drain well and do not rinse.

In another pan heat the butter and add flour. Stirring continuously cook it for two minutes and then add milk (room temperature or warm). When the mixture thickens, turn off heat and add the cheese. Season with salt and pepper, and mix in the cooked macaroni. Grease a baking tray with butter and place the pasta in it. Sprinkle the bread crumbs on top, drizzle some olive oil and bake for 30-35 minutes.   
    

GRILLED CHICKEN WITH CILANTRO PESTO

You will notice that I have used honey in this recipe, although not recommended for serious dieters. But I believe that honey is important to balance out the soy sauce. However, you can substitute it with a pinch of sugar, or use just about half a teaspoon of honey if your diet plan permits. Pine nuts can be difficult to find and a little expensive in India. You can use peanuts instead or just skip it altogether.  If you don’t have a grill, use a cast iron griddle or any griddle for that matter. Just be sure to cook over high heat.

Ingredients

For the chicken

• Chicken breast: 4, skinless and boneless
• Soy sauce: 4 tablespoons
• Olive oil: 2 tablespoons
• Ginger: 1 inch stick, chopped
• Garlic: 5-6 cloves, chopped
• Honey: 2 teaspoons
• Salt: to taste
• Black pepper powder: to taste

For the pesto

• Cilantro/Coriander leaves: 1 bunch
• Garlic: 2 cloves
• Salt: to taste
• Black pepper powder: to taste
• Lime juice: 2 tablespoons
• Pine nuts (optional): 1 tablespoon
• Olive oil: 1 tablespoon

Preparation

Put the chicken pieces in a glass bowl and add soy sauce, olive oil, ginger, garlic and honey and season with salt and pepper. Give a nice mix and set aside for half an hour.

For the pesto grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.

Method

Heat a grill or a griddle and grease with some olive oil. Grill the chicken pieces for eight minutes on each side or till done. Drizzle some pesto and serve hot with Greek salad.
    

GREEK SALAD

If you don’t like raw peppers and onions grill the vegetables before adding the salad dressing. You may add grilled prawns or chicken to the salad if you like. Vegetarians can add chunks of grilled cottage cheese. This salad is high on protein, low on carb and a good source of fiber.

Ingredients

• Red bell pepper: 1 large, cubed
• Yellow bell pepper: 1 large, cubed
• Tomatoes: 1 large, diced
• Cucumbers: 1 diced
• Onions: 1 medium, diced
• Lettuce: 8-10 leaves, cut into bite sized pieces
• Feta cheese: a handful
• Fat free yogurt: ½ cup
• Lime juice: 2 tablespoon
• Garlic: 3-4 cloves, chopped
• Salt: to taste
• Black pepper powder: to taste
• Red chilli powder: a pinch
• Fresh basil: 1 teaspoon chopped

Method

Mix yogurt, garlic, salt, pepper, chilli powder and basil to make the dressing. Add a few drops of olive oil if you like. Add the salad dressing and feta cheese to the vegetables, add your choice of lean meat, mix well and serve cold.

BAKED SALMON WITH WHITE WINE SAUCE

(Serves 4-5)

Ingredients

• Salmon fillet: 500 grams, cut into 5 slices
• Lemon: 1, sliced
• White wine: 1 cup
• Olive oil: ½ cup
• Black pepper powder: to taste
• Salt: to taste
• Butter: 1 stick
• Heavy whipping cream: ½ cup
• Tomato sauce: ½ cup
• Fresh parsley: a handful
• Dried thyme: ½ teaspoon
• Dried basil: ½ teaspoon

Preparation

Preheat oven to 350 degrees F.

Grease a baking tray.

Season the fish with salt and pepper and set aside for fifteen minutes.

Method

Place the fish on the baking tray and pour olive oil and half a cup of white wine over the fillets. Arrange the lemon slices and parsley to cover the fish fillets. Bake the fish in the preheated oven till done, about eight to ten minutes. Be careful not to overcook the salmon. While the fish is baking take a pan and heat the remaining white wine in it. Combine cream and tomato sauce and stir continuously. Add dried thyme and basil and season with salt and pepper. Turn off heat and add the butter. Keep stirring till the butter melts. When the fish is done transfer to a serving platter and pour the sauce over the fillets. Serve hot with garlic bread. 

SOUTHERN STYLE FISH

(Serves2)


I understand that Dijon mustard is not something that is readily available in India. You can use any other kind of mustard paste available but Dijon is a lot milder than any other Indian variety. To make this at home soak half a cup of yellow mustard seeds in three quarter of a cup of white wine or vinegar and two tablespoons of vegetable oil. Season with salt and grind into a smooth paste. You may add some chopped garlic and onions to add extra flavor. 


Ingredients

• Cat/Tilapia fish Fillets: 4
• Spring onions: 1 cup, chopped
• Garlic: 2 cloves, finely chopped
• Tomato ketchup: ½ cup
• Worcestershire sauce: 1 tablespoon
• Mayonnaise: ½ cup
• Dijon mustard: 1 tablespoon
• Tabasco: 1 teaspoon
• Lemon juice: 2 teaspoons
• Salt: to taste
• Pepper: to taste

Preparation


Preheat oven to 325 degrees Fahrenheit. 
Mix all the ingredients except fish in a glass bowl. 
Grease a baking tray and place the fish fillets in it.

Method


Sprinkle some salt and pepper on the fish fillets. Pour the sauce over the fillets and bake until the fish flakes easily with a fork, about twenty minutes. Carefully transfer the fish to a serving platter and serve with boiled broccoli or sautéed beans. 

BAKED FISH

(Serves 2)


For this recipe you can use any kind of cheese. I usually use cheddar. You can add some vegetables like bell peppers, tomatoes and zucchini if you like. You can use some dried thyme and basil for extra flavor and a dash of Tabasco if you wish . This is the simplest recipe and takes no time at all.

Ingredients

•  Fish fillets (any type): 4
• Grated cheese: 1 cup plus extra
• Heavy cream: ¼ cup
• Sour cream ¼ cup
• Salt: to taste
• Black pepper powder: ½ teaspoon

Preparation


Preheat oven to 350 degrees fahrenheit. 
Wash the fish fillets and pat dry. 
Grease a baking tray with cooking spray.

Method

Rub the fish fillets with salt and pepper and arrange them on the baking tray. Mix cheese, cream, sour cream, salt and rest of the black pepper powder in a bowl and evenly pour over the fish fillets. Cover the top with extra grated cheese and bake for fifteen to twenty minutes.  Serve hot with garlic bread. 

BAKED FISH WITH MUSHROOM SAUCE

(Serves 2)


Ingredients

• Fish fillets: 500 grams
• Lemon juice: 1 teaspoon
• Mushrooms:  200 grams, chopped
• Green bell peppers: 1 large, chopped
• Butter: 1 tablespoon
• Black pepper powder: ½ teaspoon
• Fresh cream:  ½ cup

Preparation

Sprinkle some salt and lemon juice on the fish fillets and set aside. 
Preheat oven to 350 degrees Fahrenheit. 

Method

While the fish marinates heat butter in a pan, add mushrooms and sauté till brown. Add the bell pepper and sauté for two minutes. Add salt, black pepper powder and green chillies. Lower heat, add fresh cream and stir. Remove from heat and let cool. Put the mixture in an electric blender and make a smooth paste. Arrange the marinated fish fillets on a baking tray. Pour the mushroom sauce over the fillets.  Put the tray in the preheated oven and bake for ten minutes. Serve hot with garlic bread. 

Dry Chilli Chicken

(Serves 4)


Ingredients

• Chicken: 500 grams, boneless
  
• Red onions: 1 large, cubed
• Green bell peppers : 1 large, cubed
• Garlic: 8 cloves chopped
• Garlic paste : 1 teaspoon
• Ginger paste: 1 teaspoon
• Green chillies: 6 chopped
• Soy sauce: 3 tablespoons
• Vinegar: 3 teaspoons
• MSG(optional): ½ teaspoon
• Tomato sauce: 2 tablespoons
• Hot sauce: 3 tablespoons
• Oil: 3 tablespoons plus extra for frying
• Corn flour: 2 tablespoons
• All purpose flour: 1 tablespoon
• Egg: 1 large, beaten
• Salt: to taste
• Spring onion: for garnish

Preparation


Wash the chicken and cut it into very small pieces. 
Mix garlic paste, ginger paste, one tablespoon soy sauce, one tablespoon hot sauce, salt, beaten egg, corn flour, all purpose flour and one tablespoon oil in a bowl. Coat the chicken pieces with the mix thoroughly and set aside for thirty minutes. 


Method

Heat oil in a skillet and deep fry the marinated chicken pieces (4 to 5 at a time) till golden brown. Drain on absorbent paper and set aside. In another pan heat the remaining oil. Add chopped garlic and green chillies. Stir a few times and add chopped onion. When the onions turn translucent, add bell peppers. Sauté for three to four minutes and then add the remaining soy sauce, vinegar, hot sauce, tomato sauce, salt and MSG and sauté over high heat for four minutes. Add the fried chicken pieces and sauté for five minutes, stirring continuously. Remove from heat and garnish with chopped spring onion.