Pan Seared Salmon with Passionfruit & Capers Sauce

Right.

So I’m up to my eyeballs in passionfruit. 

I’m good. Can’t seem to get tired of those fragrant things. Just bored of eating them the same way. Besides turning them into jam (Wanna see? Here.), I’ve made them into drinks, used them in cakes, desserts … notice something? It’s always a sweet. 

Then this afternoon, I was browsing at the grocers wondering what’s for dinner. Friend suggested salmon. And so, “bwwiiing!!”, went the lightbulb that is my noggin’.

Why not a savoury?

It’s always been a lemon and dill sauce for salmon….something contrasty to the rich, oily fish.

Passionfruit? Yessss….

Didn’t want a rich, cloying sauce. Figured I’d go with something lighter … more refreshing …. more, um, lazy. 

So here goes. Tell me if you like it. I did! 

As always, my portions are small. Double up or triplify (new word, my friends call it Pinglish) if you like. Adjust the ingredients to suit your palate.

INGREDIENTS

Salmon fillets

1 tbs butter

1 tbs grape seed oil 

salt

freshly ground pepper

1/2 cup Greek yogurt

1 heaped tbs capers, rinsed, drained and coarsely chopped

pulp of one large passionfruit

1 tsp honey (or to taste)

METHOD

Season salmon with salt and freshly ground pepper.

Heat the butter and oil in a pan.

Pan sear the salmon, skin side down. Using a spatula, press lightly on salmon so that it doesn’t curl.

When skin is crisp (about 2-3 mins), flip and sear other side til it’s done to your liking.

Remove from pan and let rest.

Meanwhile, stir together yogurt, chopped capers, passionfruit pulp and honey.

Glop over salmon and enjoy!

Cockles

What do you do with cockles?

Just curious ......
I haven't seen many posts on cockles and am wondering if it's eaten anywhere else besides asia. 

Here in Malaysia, we like it 
~1. just scalded, the flesh dug out with a pick and dunked in a sweet chilly dip. 
~2. Fried with koay teow (flat rice noodles)
~3. Cooked in a curry

Anyone has recipes other than the measly 3 I have?

Simple Shrimp Pasta

[Thank you everyone for helping get this to Foodbuzz Top 9]

Another quickie dish with a quickie pic.

Normally I'd add in some squid rings and some mussels if I can find some fresh ones in the market .... a seafood pasta. But not this time.

This could get all hoity-toity if you dress it up a little and do the pasta twirl on a fancy plate and call it "Pasta al Frutti di Mare" or "Spaghetti Aglio Olio e Frutti di Mare" or something of the sort, but I've unhoity-toity it to save some time.

Today, it's got to be quick. So, today, it's plain ol' Shrimp Pasta, or in all hoity-toityness ... "Pasta Piccante di Gamberetti". (Italian speaking folks ... did I get that right?)

(I am a little behind in my postings as well as visits to all your lovely posts. I shall slowly, but surely, make my way through them all. Also, I usually make it a point to reply to every single comment made on all of my posts, guest posts included. I definitely will reply to everyone soon once I'm fully recovered from my bleary state and have tuned my very tired being to regular mode. Oh, and in case anyone is interested, things are better now. Thank you all for your well wishes and concern and of course, all the help with the guest posts.)

So, in the meantime, you find out what a half-zonked person eats.

Pasta is actually one of my many comfort foods. Hey, I need the carbs for energy.

I can't think straight, I can't write straight, I can't spell stagriht (eek), I'm gonna shut up and eat.

INGREDIENTS

(Note: This recipe is for 2 - 3 people. Adjust amounts to suit your taste.)

half a garlic bulb (not clove, bulb), finely chopped

10 - 12 medium prawns / shrimp, shelled

1 medium-sized fennel bulb, sliced (I looove fennel, don't you just love fennel?)

chilly flakes (I used about 1 tbs)

2 - 3 tbs grapeseed / olive oil

1 small bunch of coriander, chopped

salt, to taste

prepared spaghetti for 2 - 3 people (al dente)

METHOD

Heat oil in a wok or deep frying pan.

Stir in garlic, chilly flakes and shrimp.

Give it a quick stir (you don't want to burn the chilly flakes, otherwise you'll get a slight bitter flavor and also to not overcook the shrimp) and add in the fennel. Stir fry until fennel is lightly translucent.

(If you want to be a little more refined, remove the shrimp when it's just cooked and set aside. I couldn't be bothered.)

Toss in the prepared pasta and chopped coriander.

Turn off the heat and mix well.

Add in salt to taste.

Add more chilly flakes if you like it spicy.

Scallops with Mango Chutney: Another Review

(Thank you everyone for helping get this to FoodBuzz Top 9)

Mango Chutney.

Another cool product from Vom Fass, part of a bunch of interesting stuff Mr Teoh (GM) so kindly passed on to me for a review.

As with the raspberry chutney, this had all the glorious aroma of the fruit, it would be such a shame to try use it in a cooked recipe as a sauce or something. I was very tempted to use it as a Thai styled topping with a fried fish dish, or in another sweet, or a pie, or, or ... So many ideas, so little chutney! Big hint, Mr Teoh! :D

So, again, I've kept it simple, with clean, fresh flavors to complement.

INGREDIENTS

Fresh scallops

Red onions

Red chillies

Coriander leaves

Mango chutney (Vom Fass, of course, duh)

A little oil to sear the scallops

METHOD

Peel and dice the onions.

Discard seeds and white membranes of chillies. Chop finely.

Chop the coriander leaves.

Mix chutney, onions, chillies and coriander together.

Leave in the fridge for the flavors to infuse while you prepare the scallops.

Heat a non-stick pan.

Brush scallops with a little oil. Sear scallops until you get a golden brown crust.

Flip and do the same for the other side. (About a minute or so each side, depending on the thickness of your scallops).

Remove from pan. (*Do not overcook, scallops will continue to cook after you take them off the heat).

Pile chutney mix on top and devour immediately!

(*Scallops get rubbery if you wait too long to serve them).

Product Review Disclaimer:

This product was sent to me at no cost. I am under no contract or

obligation to write a review or to make it a positive one if I did.

I write my honest opinions and will tell you quickly if a product

is not up to my standards. My reviews are my opinion only. I do not make any money on any of the products I review.