This is the first recipe posted by me. It is an all time favourite, especially during weekends. The apple and mango salad is heavily influenced by Thai cuisine. This is a tangy and spicy salad. The garbanzo pilaf is inspired by Spanish food and it blends well with the rich taste of grilled salmon.
The recipe is for 2 people. Have fun and enjoy your meal and let me know how the meal turned out for you by emailing me at sanjanadaswani@gmail.com
Green Apple, Mango and Wild Rocket with a Lime dressing
Preparation Time: 7 min.
Ingredients:
1 Green Apple
1 Ripe Mango
25 g Wild Rocket leaves
1 Small Red Onion
2 tsp Brown Sugar
4 tblsp fresh Lime Juice
Salt
1 fresh red chilli
Method:
Cut the Apple, Mango and Onion into thin long strips. Add to that, half the bunch of rocket leaves. Add salt to taste then finger mix it. Lay everything out in a small bunch in the center of the plate and circle this with the remaining rocket leaves, like I have done in the picture. Prepare the dressing by adding lime juice to a bowl, add some salt, sliced fresh red chilli, brown sugar and mix this with a spoon till the sugar is dissolved. Pour the dressing over the salad mix and serve.
Garbanzo Pilaf
Preparation: 20 Minutes
Ingredients:
1 can boiled Garbanzos (or pre-soaked and boiled dried garbanzos with salty water)
3 tblsp freshly cut parsley or coriander
3 cloves of garlic finely sliced
3 to 5 dried spanish red chilli (guindilla)
2 Cups Paella orLong Grain Rice
2 vegetable stock cubes or 2 cups of fresh vegetable stock
8-10 Saffron threads in 3 tblsp warm water
1 Onion finely cut into small pieces
5 tblsp Olive oil
A handful of sliced green olives
Salt
Method:
Heat 2 tblsp olive oil in a pan, add the garlic, fry until golden brown, add the chopped onions, let it turn pink then add the red chillies and chopped parsley, add the garbanzos along with the water that it has been boiled in (should not be more than1/4 cup water) and cook it for a just a few minutes leaving in some of the sauce.
Rice: Heat 3 tblsp of olive oil in a pan then add the rice. Melt the stock cubes in 2 cups of water and add it to the rice pan with a pinch of salt. Remember that the stock cubes tend to be salty. Allow the rice to cook for 15 min. Add the saffron threads which previously have been soaked in warm water to the rice while it is cooking. Soon as the rice is ready the cooked garbanzos can be added.
Serve the rice in neat cakes. Place it first in a large bowl or cup, neatly levelled then upturn it on your serving plate so it forms a cake. Add sliced olives on top as a garnish and serve.
Grilled Salmon on a bed of mustard spinach
Preparation Time: 25 min
Ingredients:
2 fillets of salmon steaks
5 to 6 tblsp of olive oil
4 cloves garlic
1 tomato sliced into rings
1 potato sliced into rings
4 to 5 slices of Zuchini sliced
6 to 7 Spanish dried red chilli
50 g Baby spinach leaves
¼ tsp mustard seeds
2 Curry leaves
Salt
Garnish Powder for the Spinach:
Pinch of Red Chilli powder
Pinch of Dried Coriander Powder
Pinch of Dried Mango Powder
Pinch of Garam Masala (Indian hot spice)
Method:
Place the tomato, potato and zucchini rings with the salmon steak in a baking dish.
Add 5 tblsp of Olive Oil to a pan, slice the garlic very thin then add that to the olive oil and fry until it is golden brown, add the dried red chilli. Add some salt to the olive oil. Pour this olive oil mixture over the salmon steak and vegetables that are in the baking dish. Grill this at 200 deg C or gas mark 4 for about 20 min. Once you are ready to serve the fish, heat 1 tblsp of oil in a pan and add mustard seeds to this, then allow the seeds to crack. Add curry leaves and spinach to this and let it cook for a minute only. Place the spinach on the serving plate and then the grilled salmon on top with the tomato, potato and zucchini garnish around it.
