The best marinade for salmon

My most favorite marinade for salmon (1 whole small fish in the photo):

• Juice of half a lemon, as much as possible, to your taste

Crushed red basil (preferably dried, it gives a more interesting taste) – 1 branch or a handful of dried. Green won’t do, it’s too sharp, it’s different.

• 50 ml. Jerusalem artichoke syrup (or honey)

• 2 tbsp.l. olive oil

• 1 tsp. adjika (I have Georgian)

• Salt, pepper a little

First sprinkle the fish with a little good tasty soy sauce. Then pour the marinade, evenly distribute. Leave for a couple of hours, then you can cook in any convenient way.

Sesame-crusted tuna tataki (seared tuna)

Tataki is a cooking method, not the name of the dish. Fish/meat a very quick stir fry pan/Sears on fire, while inside, it remains moist, then cut into slices. Fast, simple and very tasty.

This quick method of cooking tuna makes me happy, because after long heat treatment it loses its taste and its structure. Is similar to canned, but we do not need it.


• Steaks tuna,

• Optional sesame seeds (I mix black and white)

• Vegetable oil.

How to do:

0. Point zero about choosing the right fish. The tuna should be firm, with uniform bright red/pink color, without spots. No fishy smell, most from the meat smell.

If you are using frozen steaks, then defrost the day before in the fridge. If I bought a chilled steak recommend cooking the same day, otherwise the fish will dry out and lose its taste, and in General to deteriorate.

1. The fish dry with paper towels of excess moisture. Please, just don’t wash. Ideally, if the steaks are thick and about 3 cm, at least 2 cm can fry Them whole on two sides, and can be cut into cubes with sides about 3 cm and fry on all four sides. You can roll them in sesame seeds, you can roast without it.

Slice the steaks on the bars transversely to the fibers, then to cut the finished dish was not visible veins. If you appearance is not important, then do not bother the fiber direction.

Then you need to sprinkle the fish with olive oil and thoroughly coat it, allow to soak 5 minutes. Tuna loves oil, so it becomes more juicy. According to your taste you can season the steak, but personally I don’t even add salt, as then the fish is served with spicy sauces.

2. The pan is very good to warm up, then make the fire slightly less than the maximum.

3. While heated pan, pour the sesame seeds in a wide flat dish and dip them in the fish from all sides. Fish direct press down to the grains that they are well stuck.

4. Pour into the pan a little oil, fry the tuna: wedges on each side for 30 seconds, whole steaks on each side for 1 minute. Sesame seeds should be Golden. Put the fish on a paper towel to excess oil is gone.

5. Cut the fish into very sharp knife (otherwise you’ll start to fall apart) slices no thicker than 1 cm.

I like to serve this fish in a bowl with rice/quinoa, soy edamame beans, seaweed, mango and avocado, definitely Dobrev spicy sauces. Also, this tuna is perfect in salad Nicoise.

Salmon, fried in their own juice with a spicy mango salsa

I’m very careful with combinations of fruits/berries+fish/meat, but this dish I very good choice. Cook 15 minutes, which makes it even cuter;)

1. Salmon. In this recipe you will need fillet with skin, which is cut in pieces 150-200g. The pan with good non-stick coating liberally sprinkle with salt and pepper. This is to ensure that the fish is not burnt in the initial stages of cooking.

Fish cut, opolaskivaniem from stray flakes, dried with a paper towel and spread on a cold pan skin-side down. Included a medium heat and fry it until the fish will not change its bright red color to a lighter one by about ½ of a piece. It takes 5-7min, but depends on the size of the piece and the intensity of the heat. Slightly season the fish with salt/pepper, turn over and fry until ready. The crust should be crispy, the middle of the piece to be very delicate.

This method allows you to cook without adding extra fat. The fish is fried in its own juice.

2. Sauce. Finely chop 1 mango, leaves 5-7 stems of cilantro, 1 shallot, 1 clove of garlic passed through a garlic press, add the juice of 1 lime (3st.l.), salt/chilli to taste. Stir the sauce is ready. This quantity is enough for 2 servings.

Ready to pour the salsa and serve immediately. For a side dish you can serve rice or a green vegetable (zucchini, broccoli, asparagus, etc.).

Green pasta with spinach and shrimp/salmon

For 4 servings:

1. Sauce. Spinach 150g, 150-200g mascarpone, 30-50g of Parmesan, 2-3st.l. olive oil, 3 cloves of garlic, juice of half a lemon, salt/pepper/nutmeg to taste in a blender into a homogeneous mass. If the blender won’t handle – add 1st.l. milk until the mixture becomes vulnerable to whipping.

2. Another 100-150g of spinach and chop, removing all hard sticks.

3. Pasta (300g) cook as directed on the package, but not tovariwa 3min from the time.

I used whole wheat pasta fusilli. Here also suitable spaghetti, linguine, tagliatelle and fettuccine.

4. As soon as the pasta is ready, drain the water, add the sauce and chopped spinach. Cook another 3 minutes, until fully cooked.

5. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and crude, then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove shrimp, sprinkle them with lime juice/lemon, season with salt and pepper, stir. Ideally, if pasta and shrimp are ready at the same time.

Shrimp can replace it with salmon/salmon, fried small pieces of fish the same way.

6. Feed. Paste spread on a plate, top with a little Parmesan, and then a topping of shrimp, a little Parmesan, 3-4pcs cherry tomatoes, a few pinches of roasted pine nuts, freshly ground pepper and Bon appetit!

Perfect scallops with garlic, parsley and lemon

Recipe (for 2 servings):

1. Scallops (10-12pcs.) pruning and clean away the black streaks. Rinse and dry on paper towels. To separate the shell from the white flesh, rinse (might get sand), quickly dried with paper towels. If you buy scallops without the shell, everything will be much easier;)

2. Parsley (10-15стеблей) wash, separate the leaves from the stems and chop. 2 cloves of garlic peel and chop. All the mix, adding to the mix 2-3 tablespoons of olive oil. Put the scallops in the marinade, again mix gently and leave at room temperature for 15 min.

3. Preheat the pan as much as possible and you can fry the scallops (without the marinade) about 20-30 seconds on each side. For beautiful fragrant crust, add the ghee. Fry in small batches to be able to flip. If they overdo, the flesh will be rubbery.

4. Serve immediately, sprinkled with lemon juice. Served perfect with a side dish of asparagus or spinach.