My detox plan is not working out so well. I did not factor that other people are still on holiday and the party has not ended for many. And after repeatedly being stuck on the beach road on my way hone from work, I finally decided if you can’t beat them join them. At least until the traffic dies down and I can head home again. So I went and fetched my son at school and we headed to our favourite bikini bar on the beach.
He swam while mommy sipped on cocktails under the beautiful sun. Such ‘precious’ moments. I suppose I could’ve sipped on virgin cocktails but we both know its not as fun, it’s practically juice then. Detox postponed!
Something good came out of all of this though, inspiration for my dinner. I was so relaxed I started craving sushi, salmon sashimi to be exact. I remembered the last time I saw salmon on the menu was a few days ago in Hermanus( Cape Town, East Coast) at a seafood restaurant. They had a salmon with a teriyaki sesame glaze served with red pepper pesto and dill mash. Price: R160! But for what? I, of all people, know that certain types of foods are expensive but this is appalling! For that much I want half the fish!
So I was inspired to cook a salmon dish for half the price and that’s more delicious.
In light of trying new things or things I didn’t really like but giving them another chance this year, I decided to make sesame seed crusted salmon steak, marinaded in parsley pesto served with roasted seasonal veg.
So mission number 1: get the ingredients. So off to my trusted supermarket I go.
Salmon steak = R59.00, a bit steep but it’ll do.
Mixed Seasonal veg- not frozen( serves 4, so only need a quarter) = R22.00 and a quarter is R5.50
Parsley bouquet = R 8.99 but only need 1 handful so R1.00
Shopping done, total spent =R 69.50
Even less than half of their price!
Now let’s start the cooking. The amazing thing about this is, it won’t even take that long. 30 minutes max!
- Start by the roast veg as these take the longest to cook. Throw them in the roasting dish, drizzle with olive oil, season with salt & pepper. Into the oven at 230 degrees Celsius for 30 minutes. In my mixed veg I have butternut, cauliflower, broccoli, carrots, baby marrow, cherry tomatoes.
- Now time for the salmon. Make the pesto- 1 handful of parsley into the food processor, mix in1 tbs of chopped garlic, 1/2 tsp of paprika, pinch of salt, pinch of black pepper and blend.
Then before you rub the pesto into your salmon, make sure your salmon is dry.
Pour the pesto over the salmon and rub gently. This fish is precious, oops I did it again, pun intended! Leave to absorb the pesto for 10 minutes. Then on a plate with white sesame seeds, roll the salmon. The sesame seeds are going to stick to the salmon because of the oily pesto. Now we’re ready for cooking.
In a shallow hot pan, in goes 1 tsp of oil just to coat the pan. You don’t want to see the oil in the pan.
Aim: to have crispy brown skin, brown top side but pink and delicate middle. Then in goes the salmon skin side down. Do not move the fish until the skin is brown and crispy and if your heat is hot enough this should take 3-4 minutes. Turn the fish over onto the sesame seeded side, for 1/2- 2 minutes. Then rest for 3 minutes.
While we wait for the veggies, I need to make an alternate plan for my lovely husband. As mentioned before in previous blogs, he’s not the biggest fan of fish because of the smell and/or the small bones. So because I’m a good wife, I won’t force him to eat salmon. I’ve made al an alternative plan. One of his favourite meats is Kassler. So I got him Kassler steaks and I’ll be pan searing them to medium( because it’s pork).
First dry rub the steak each side with 1/2 tsp of cayenne, pinch of pepper, 1/2 tsp of cinnamon. Rub in well. Then in a hot pan with 2 tbs of olive oil, place the steak and let it brown for 2-3 minutes, the same with the other side. Then into the pan, add in 50 ml of apple juice to deglaze the pan. Let this cook in for another 2 minutes, seasoning with salt and pepper. After this time, take off the stove.
But bear in mind that Kassler is cured so its salty, the salt added after the apple juice is for balancing the sweetness of the sauce and the sweetness from the apple is to balance the saltiness of the Kessler.
Confusing I know but it really does make sense when you taste it. It’s taken a lot of mistakes to know this.
The roasted seasonal veg done now, it’s time to eat!
And the balance of the sweet and savoury with the veggies and the crunch just work so beautifully with the tender fish! This is definitely a must keep recipe! Salmon steak dish for less than R80 done!
The verdict on the Kassler: good, he loved the flavour combinations, in love with roast veggies( I knew that’d be the case as I selected all the veggies he likes) but he still felt he prefers the Kassler chops to the Kassler steak.
Good meal, otherwise. Zero complaints from me about my salmon 🙂 ! I even took some leftover salmon steak to work for lunch the next day with a mixed green salad and slices of a plum.