corn

10 ways to cook salmon: #3 Teriyaki salmon with steamed corn on the cob

khorhmin Leave a comment

I know I said I would write a series of 10 salmon recipes, but I’ve been so busy for the past few months. The recipes were ready and tested, and the photos were taken, but they were never uploaded till now. 😦

So, without further ado, here is salmon recipe number three. It is a very easy teriyaki salmon recipe, without any frills. The meal will be ready in 30 mins, which is great for a weekday night, when you are busy, but still want to prepare and eat a healthy dinner.

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Teriyaki salmon with steamed corn on the cob

Teriyaki salmon with steamed corn on the cob

Serves 1

Preparation time: 15 mins
Cooking time: 15 mins

Ingredients:

1 piece salmon fillet (washed and marinated with teriyaki sauce, salt and coarse black pepper – this step can be done the night before)
1 corn on the cob
2 tbsp. of teriyaki sauce (or enough to coat the whole fillet)
Salt (a pinch) (optional)
Coarse black pepper
Vegetable oil

Method:

  1. Husk the corn and remove the silk. Wash it properly. You can keep the cob whole or cut it in half.
  2. Put water in the steamer. Make sure it is enough to steam for 15 mins. Put the corn in the steamer and turn it on. Check on the water level after 10 mins. You can set a timer just to remind you. The corn should be ready in 15 mins. When it is cooked, the colour will change to a brighter yellow.
  3. After putting the corn in the steamer, it is time to cook the salmon.
  4. Heat up oil in a non-stick pan on high. Place salmon skin-side down in the pan. Turn heat down to medium. Cook until golden brown and crisp, which will take around 4 minutes.
  5. Pan-fry the salmon on each of the other sides till lightly browned. Remove from heat. By this time, the corn should already be cooked.
  6. Arrange salmon and corn on a plate. Serve hot.

This meal is good for people who want to cut down on their intake of carbohydrates. It is also suitable for people who prefer their food not drowning in sauces, because there is no sauce. If you feel that the teriyaki sauce is salty enough, you do not even need to add salt. I did not add salt, but I used a generous pinch of coarse black pepper, because I like it.

If you are wondering about the best ways to pan-fry salmon, you can read a very comprehensive and interesting post by Serious Eats on the subject by clicking here: The Food Lab: How to Pan-Fry Salmon Fillets

Bon appetit!

Cheesy Tomato Dory

khorhmin Leave a comment

In conjunction with the long weekend, I cooked up something indulgent, instead of my usual healthy, low-fat meals. Once in a blue moon, it is all right, but not all the time. 😉

This new recipe was inspired by Chicken Parmigiana, but instead of baking the dish, only a non-stick pan with a lid was used. Ready in 30 minutes, this low-tech recipe is for people who do not have ovens, or are not familiar with ovens. 🙂

I also prepared a two-ingredient side dish of creamy corn to go along with it. The side dish goes well with the contrasting tartness of the tomato paste in the main dish too.

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Cheesy Tomato Dory

Cheesy Tomato Dory
Serves 2

Ingredients:
2 dory fillets (thawed)
1 can (220g) tomato puree
4 slices of individually wrapped cheddar cheese (Emborg)
Salt
Black pepper
Dried oregano
2 tbsp. olive oil

Method:

  1. Heat up the oil in a non-stick pan.
  2. Pat the dory fillets dry with kitchen towels. Season with salt, black pepper and oregano. Give them a light rub to coat them evenly.
  3. When the oil is hot, turn the heat down to medium-low, then place the fillets carefully into the pan. Cook each side, with pan covered, until the fish turns from translucent to opaque (white). When cooked, the fish flakes easily with a fork.
  4. Add half the tomato puree to the top of the fish. Cover the pan. When the tomato puree is bubbling, flip the fillets over carefully. Then, top with the remaining puree. Cover the pan again.
  5. When the puree is hot and bubbling, place the slices of cheese on top of the fillets coated with puree. Two slices of cheese for each fillet. Be sure to cover the length of the fillets. Cover the pan.
  6. When the cheese has melted a little, turn off the heat. Transfer each fillet onto a serving dish. Use 2 spatulas to help you.
  7. Serve hot with a side dish of your choice.
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Juicy and succulent fish fillet

Creamy corn

Ingredients:
Frozen corn kernels
1-2 tsp. mayonnaise or sour cream

Method:
1. Boil the corn kernels for a few minutes till cooked. Turn off the heat and pour away the water.
2. Add the mayonnaise or sour cream and stir till well mixed.
3. Cover with cling wrap and chill in the fridge till it is time to serve.