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Spicy Salmon with Tomatoes and Star Anise

Spicy Salmon with Tomatoes and Star Anise


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Ingredients

  • 1 tablespoon toasted sesame oil (such as Asian)
  • 4 6-ounce wild salmon fillets with skin
  • 2 teaspoons minced peeled fresh ginger
  • 3/4 teaspoon freshly ground star anise
  • 1/4 to 1/2 teaspoon dried crushed red pepper
  • 4 plum tomatoes, seeded, chopped

Recipe Preparation

  • Preheat oven to 325°F. Heat oil in large nonstick skillet over medium heat. Add salmon, skin side down; cook 2 minutes. Cover pan; cook salmon 2 minutes longer. Transfer salmon, skin side down, to baking sheet. Place in oven; cook until just opaque in center, about 8 minutes.

  • Meanwhile, heat same skillet over medium heat. Add onion and next 3 ingredients; sauté until onion is golden, about 5 minutes. Stir in tomatoes, soy sauce, and sugar. Increase heat to medium-high and cook mixture until slightly thickened, stirring occasionally, about 3 minutes.

  • Divide salmon among 4 plates and top with tomato sauce.

Recipe by Victoria Abbott RiccardiReviews Section

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  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 large onion, sliced
  • 1 cup beef broth
  • 1 cup coconut milk
  • 3 tablespoons curry powder
  • 3 cloves garlic, pressed
  • 2 bay leaves
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon cayenne pepper, or more to taste (Optional)
  • 1 whole star anise
  • salt and ground black pepper to taste
  • 1 (1 1/2-pound) flank steak
  • ½ lime, juiced

Combine diced tomatoes with their juices, onion, beef broth, coconut milk, curry powder, garlic, bay leaves, ginger, cayenne pepper, star anise, salt, and pepper in the bottom of a slow cooker. Stir to combine. Add flank steak to the mixture.

Cover and cook on Low until beef is tender and cooked through, about 8 hours. Add lime juice just prior to serving.


Clam and summer vegetable salad

Clam and summer vegetable salad. Photograph: Jonathan Lovekin for Observer Food Monthly

This is one of those really useful recipes, a salad with warm, buttery, tomatoey juices, that can be doubled up for a large lunch. A substantial salad that could involve mussels or cockles instead of the clams, if you wish.

Serves 4-6
peas 300g (unshelled weight)
fresh borlotti beans 350g (unshelled weight)
broad beans 700g (unshelled weight) shelled
butter 40g
olive oil 3 tbsp
garlic 2 cloves, finely crushed
large prawns 12, peeled
small clams 1kg
tomatoes 250g seeded, finely chopped
crevettes (small grey shrimps) 100g

Pod the peas and beans, then boil separately in lightly salted water, and drain and cool under cold running water. Set aside.

Put the butter and olive oil in a deep pan with the crushed garlic. Add the peeled prawns, let them sizzle for a minute, then add the clams and cover tightly with a lid. Let the clams open, add the tomatoes and continue cooking for a minute or two, then tip in the peas, beans and crevettes. Season and serve as soon as the beans are hot.


Method

For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic.

Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn.

Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened.

Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt.

Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat.

To serve, garnish the curry with the chopped coriander and serve with the chips (if making).

Recipe Tips

Coconut cream can be bought separately or taken from a tin of coconut milk that has separated (not all brands separate, some add stabilisers to prevent this).


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3 In a 15-x8-inch ovenproof dish, lay 3 lasagna sheets. Pour half the mushroom ragout to cover the pasta sheets. Lay 3 more sheets on top and pour the remaining ragout over them.

4 Top with the cheeses and bake, covered, for about 30 minutes. Uncover and bake for another 15 minutes or until brown. Garnish with chopped parsley.


Ingredients

    For the Fish Curry
  • 1 inch Ginger , finely chopped
  • 4 cloves Garlic , finely chopped
  • 1 Onion , finely chopped
  • 2 Tomato , finely chopped
  • 1/2 cup Coconut milk
  • 1/4 cup Tamarind Water
  • 1 sprig Curry leaves
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon Mustard oil
  • Salt , to taste To Marinade
  • 2 King fish , cut into flat fillet
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 Lemon juice
  • Salt , to taste For the Malvani Masala
  • 1 teaspoon Coriander (Dhania) Seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Fennel seeds (Saunf)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Cloves (Laung)
  • 1 Bay leaf (tej patta)
  • 1 pinch Nutmeg
  • 1/2 teaspoon Whole Black Peppercorns
  • 4 Dry Red Chillies
  • 1 Star anise

Recipe Summary

  • 1 large cucumber
  • 2 tomatoes, seeded and cut into wedges
  • ¼ red onion, thinly sliced
  • ¼ cup rice vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon white sugar, or to taste
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped peanuts (Optional)

Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.

Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the saladmix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.


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