Jerked Salmon with Tomato Quinoa and Apple Lemon Sauce

160720 Jerked Salmon w Tomatoe Quinoa and Apple Sauce-1542

This dish can also be served as a finger food in small pieces on top of spinach leaves with small dots of sauce on top. Here I’m serving the dish as a main course with a Tomato Quinoa. Smoked salmon is very rich which is why I’m suggesting quite small servings. The allspice and the cayenne pepper is what gives the dominating taste of jerk spice rub but, for the rest, feel free to experiment.

Serves 4

300-400 g smoked salmon. In one thick piece, not sliced.

Jerk spices:
½ tsp dried cayenne pepper
1 tsp ground allspice
2 tsp dried thyme
½ tsp ginger
¼ ground cloves
1 tsp ground black pepper
½ tsp ground cinnamon
Dash of salt

1 tsp honey
2 tsp lime zest
(optional – 1 garlic clove, crushed)

Tomato Quinoa:
200 ml quinoa
1 vegetable stock cube
1 onion, finely chopped
2 garlic cloves, crushed
Olive oil
6 tbsp tomato puree

1 small apple
1 tbsp lemon juice
2-3 tbsp Greek yoghurt

Black pepper or chili flakes, to decorate

1. Boil the quinoa, with the stock cube, according to manufacturer’s instructions.
2. Sautee the onion and garlic in some olive oil for a few minutes. Add the tomato puree and, while stirring, fry for another minute.
3. Add the cooked quinoa and stir, still over heat, another few minutes.
4. Combine the dry jerk ingredients. Add the honey and lime. Mix well.
5. Cut the salmon into serving portions. With your fingers, rub the spice onto the salmon, all over. Fry briefly over high heat, 45 seconds each side.
6. Mix the apple and lemon juice with a stick blender. Strain to remove some of the liquid. Add the yoghurt and stir.
7. Place some spinach leaves on the plate together with the salmon, quinoa and sauce. Decorate with some chili flakes or black pepper.

Duo Salmon Flower Starter

160113 Salmon Flower-1026
This recipe is inspired by a Cordon Bleu recipe. Easy to make but requires a bit of time. Dairy free and low fodmap.

Serves 6

550 g salmon, skin and boneless
2 tbsp lemon juice
Salt and pepper

6 tomatoes

100 ml watercress
30 ml red wine vinegar
1 tsp Dijon mustard
100 ml olive oil
Salt and pepper

Green part of 2 spring onions, finely chopped

Mixed leaves (including rocket salad)

140 g smoked salmon

  1. Oven at 180C
  2. Wrap the salmon in foil with lemon juice and seasoning and bake in oven 12 minutes (or until done)
  3. Cut out the top, inner, hard part of the core on each tomatoe. Then make a shallow cross through the skin at the bottom. Dip briefly (45 seconds) in boiling water and then transfer to ice cold water. The skin will have curled up slightly and can now be easily removed.
  4. Peel the tomatoes (set aside some of the peel to be used as decorations), cut into 8 wedges. Cut out the seed so that only 8 “petals” remain. Set aside.
  5. Combine all ingredients for the dressing and run in a blender until smooth
  6. In a bowl, mix the fresh salmon with finely chopped spring onion (green part) and 6 tbsp of the dressing
  7. In a bowl, toss the mixed leaf salad with remainder of the the dressing
  8. Cut the smoked salmon into thin strips.
  9. To assembly as a flower: Place some salad on a serving plate. Create a small ball of cooked salmon on top of the salad, possibly using a small round mold. Line the base of the ball and 2 cm up the sides with smoked salmon strips and then, as the outer part of the flower, place 8 tomato petals (overlapping each other) around each mold. Take a small piece of peel and press down in the middle of the peel on the top of the crab flower.

Coconut Baked Salmon with Wok Vegetables and Red Sauce

151216 Coconut Baked Salmon w Wok Vegetables and Red Sauce-9550

A wonderful, asian inspired salmon recipe. To cut the vegetables into strands, please use a Spiral Slicer (Spiralizer).

Serves 6

6 salmon fillets, boneless, about 140 g each

Salmon marinade:
1 green chili, finely chopped
3 tbsp Greek yoghurt
2 tbsp chopped coriander leaves
2 tbsp shredded coconut
1 pinch of ground paprika
1 tsp honey
Juice from 1 lemon
1 garlic clove
Salt, pepper

1 cucumber

Wok vegetables:
1 parsnip, cut into strands
2 carrots cut into strands
1 zucchini (courgette), cut into strands
I red onion, thinly sliced
Oil for frying
Salt and pepper

Red Sauce:
1 tbsp oil
2 tbsp grated fresh ginger
1 garlic clove, crushed
2 oranges, juice
200 ml fish stock
1 tbsp tomato puree
1 tbsp honey
1 tsp corn flour
1 tbsp white wine vinegar
A pinch of ground chili

Coriander leaves to decorate

  1. Oven at 180C
  2. Place all the ingredients for the salmon marinade in a blender and mix until a smooth paste. Place the salmon in individually tin foil parcels, spoon over the marinade. Close the parcels and place in the oven for about 20-25 minutes.
  3. Cut the cucumber into 3-4 pieces (the fewer the better). Remove the seeds with the tool used to remove an apple’s core. With a sharp knife, start carving a long, thin, spiral. Arrange the spiral cucumber on the serving plate. The longer spiral the more beautiful. Set aside.
  4. Prepare the wok vegetables. Heat the oil in a wok pan (or large frying pan). Add all the wok vegetables and fry a few minutes over high heat, constantly (gently) stirring. Season.
  5. In a small saucepan, heat some oil and sauté the ginger. Add the remaining ingredients for the red sauce except the corn flour. Let simmer a few minutes. Dissolve the cornstarch in a little water and add to the sauce while stirring. Bring to a boil and keep stirring while simmering for a few minutes. Remove from heat.
  6. Place on plates, leave salmon in parcel or take out, as you desire. Add the wok vegetables, cucumber spirals and red sauce. Sprinkle some coriander on top.

151216 Coconut Baked Salmon in Foil-9564

Vegetable Medley with Marinated Baked Salmon

09 Baked Salmon with Vegetable Medley DSC_8355

A light and beautiful dish. Use any vegetables that you can turn into spaghetti strands.

1 kilo fresh salmon, skinned and boned, cut into pieces

100 ml gluten free soy sauce
1 garlic clove, crushed
2 tbsp honey
2 tbsp fresh ginger, finely grated

2 large carrots
3 large parsnips
1 zucchini

oil to sauté in
Salt and pepper


  1. Combine the marinade, place salmon pieces in a plastic freezer bag, pour the marinade on top. Refrigerate 1 hour.
  2. Heat oven to 150 C. Remove the Salmon pieces from the marinade and bake for 10-15 minutes.
  3. Using a spiralizer/spiral slicer, create spaghetti like noodles out of the vegetables.
  4. Sauté the spaghetti in the oil. To remove excess oil, place for a moment on paper towels.
  5. Season

Fresh and Fruity Vegetable Starter

0902 fresh and fruity vegetable starter-8254

This starter takes a while to prepare since everything must be cut into really fine pieces. Quite time consuming but definitely worth it! The flavours will come out much stronger and also mix better with eachother.

Serve as part of a dinner with:
Main course – Chilli Crab Cakes and Rosemary Courgette Spaghetti
Dessert – Sweet and Sour Sauce with Strawberries and Vanilla Bean Ice Cream

Serves 4

3 large tomatoes, discard seeds and chop
½ medium size cucumber, discard seeds and chop
½ large red onion, chopped
3 sundried tomatoes, chopped
½ ripe mango, chopped
1 tbsp parsley, chopped

3 tbsp lemon juice
2 tbsp olive oil

Season with ground coriander, salt and pepper
(OPTIONAL – Smoked Salmon Slices)

  • Mix all finely chopped ingredients together
  • Season
  • Add the oil and juice

Serving options:

  • In a glass
  • Using a ring mold, shape on the serving plate
  • Fill a rolled up slice of smoked salmon.

0902 fresh and fruity vegetable starter w salmon-8299

Smoked Salmon Salad with Lime

Smoked salmon sallad 7234

In this crunchy salad, the salmon gives a salty, smoked flavour without dominating the dish. For some extra colour and sweetness, you may add a few, diced strawberries.

Serve as part of a menu together with
Main: Wild Rice with Chanterelles and Chorizo
Dessert: Strawberry Coconut Dessert Soup

Serves 4

150g smoked salmon
2 celery stalks
1 yellow pepper
½ green pepper
2 small avocados
50 ml fresh limejuice
Salt, pepper and a little chili pepper

Parsley to decorate

  1. Cut up the salmon and the vegetables in small pieces of equal size.
  2. Add the limejuice and spices to taste.
  3. Can be prepared in advance and kept in the fridge.
  4. Decorate with parsley

Seared Salmon with Piperade Basquaise and Cheddar-Quinoa

photo 1

This dish is simple but oh so tasty. A perfectly cooked fish with the sweet, slow-cooked vegetables is hard to beat. Feel free to prepare the Piperade Basquaise a day in advance and simply reheat it on the day before serving.

Serve as part of a menu with:
-Starter: Mint Lemonade Drink
-Dessert: Vanilla-Crème Fraiche with Balsamico and Berries

Serves 4

4 x 150 g salmon filet, skin on

For the Piperade Basquaise:
2 red capsicum (bell pepper)
2 yellow capsicum (bell pepper)
4 tomatoes, blanched and peeled
olive oil
4 brown onions, peeled, halved and finely sliced
4 garlic cloves, finely chopped
8 thyme sprigs, levees picked
sea salt and pepper

150 ml quinoa
300 ml vegetable broth
50 ml grated cheddar cheese
salt and pepper

1. For the Piperade Basquaise: Peel the capsicum with a peeler. Thinly slice each capsicum, removing the white ribs from the inside. Cut the tomatoes into quarters, then remove the seeds and inner core and thinly slice the flesh. Fry onion, garlic and thyme (keeping some of the leaves for decoration) in oil in a pan with a pinch of sea salt to help the onions to soften. Cook for about 30 minutes, stirring regularly to avoid giving colour to the onion. Add the capsicum and cook for another 20-30 minutes, until very soft. Now add the tomato and cook for another 10 minutes. Season with salt and pepper.
2. Mix quinoa with the vegetable broth and let boil according to instructions on the package. Once ready, remove from heat and add the cheese. Mix well, and season with salt and pepper if needed.
3. For the salmon: Pre-heat oven to 180 degrees. Season the fish on both sides with salt and pepper and fry in oil in a pan with the skin-side down until it has a nice colour. Transfer to the oven for another 4-5 minutes.
4. For the plating, use a ring mold to assemble the quinoa at the bottom, followed by the Piperade Basquaise. Carefully remove the ring mold and place the fish as illustrated in the picture, with the skin-side up. Decorate with fresh thyme leaves and sprinkle some sea salt over the fish.

Zucchini Blinis with Smoked Salmon and Lumpfish Caviar

For a festive Sunday brunch, serve with Gluten Free Crisp Bread with Dips!

Zucchini blinis

After an overindulging weekend, I like to cook something healthy, yet elegant, for a Sunday brunch with friends. These Zucchini Blinis offer a lighter option than the rich buckwheat version.

Serves 4

2 small zucchinis/courgettes, grated
A handful of shredded spinach leaves
3 tbsp of soy flour
1 large egg

150 grams of cottage cheese
3 tbsp half fat crème fraiche
½ finely chopped red onion
½ finely chopped green pepper
4 tbsp grated lemon peel (take care only to use the outer layer of a un-waxed lemon, the white part is bitter)

4 slices of smoked salmon

50 g black lumpfish caviar

Zucchini blinis makingIMG_5025

1. Mix soy flour and egg to a smooth batter.
2. Squeeze the water out of the grated zucchini, add spinach and combine with the egg batter.
3. In a bowl, mix together all ingredients for the cottage cheese sauce and set aside.
4. Pan fry the zucchini blinis on medium heat in a little olive oil (or butter if you prefer). Use a spoon and gently flatten each blini to form a small round cake with a diameter of about 9 cm (3,5 inches) each. About 2-3 tbsp of batter is about right for each blini. Let it brown for 2-3 minutes on each side. Make 8 blinis.
5. Place one blini on each plate, add rolled up salmon, a dollop of the sauce, a tsp of caviar and cover with a second blini.