fish

Salmon Kebab Sticks

| Ranette Prime

Here marks the end of the stick it in the oven with a drizzle of lemon and pepper Salmon fillets. No more, and I mean it.  I have no problem with grilled Salmon any day of the week, especially if you want something quick after a long day that still tastes pretty decent with a simple side of potatoes or vegetables.

I bought some salmon earlier at the weekend and seriously that was all I had in mind; but as with life, we all need a transformation of some kind and so as I walked through the dreary aisles of Morrison’s Superstore I almost shouted:  “What about the salmon?!” So this post is dedicated to the beloved Salmon which has served us tirelessly and has been crying out for a make-over greater than being chunked, diced or smoked. He wants more out of life.

This recipe should take you no more than an hour. I took my time with this one only because I find cooking very therapeutic, but I’m sure it can be achieved in much less time. As with regular Salmon fillets, be careful not to over-cook them, you want to retain the juices, this often happens when you re-heat Salmon which sometimes can’t be avoided. Having said that I re-heated these for my lunch and they were fine.

Salmon Kebab Sticks

  • Difficulty: easy
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INGREDIENTS

2 skinless salmon fillets (480g)

2 cups fresh breadcrumbs

1 tbsp Thai Green Paste

1/4 cup finely chopped red sweet peppers

1/4 cup freshly chopped Coriander

1 tbsp fish sauce

1/2 tsp garlic and ginger paste

Mini kebab sticks (optional)

1/2 black pepper

 

‘Basting’

1/2 tsp Tumeric Powder

4 tbsp Honey

1/2 cup hot water

 

METHOD:

  1. Take the salmon steaks and either roughly blend it in a food processor or mince it using a meat tenderiser and sharp knife on a chopping board. You want a mince like consistency.
  2. The breadcrumbs are formed from stale white bread of a crusty loaf of bread which you can slice and place in the oven for a few minutes to dry out slightly before blending in the food processor.
  3. Mix all the ingredients together adding the breadcrumbs little by little, you want the mixture to form a large ball.
  4. Shape the mixture into 8-10 balls and place in the fridge for 30 minutes, this will help the mixture hold together whilst cooking.
  5. Remove from the fridge and form the salmon into ‘tear drop’ shapes before piercing through with the kebab stick. Alternatively roll them into sphere’s on to a well oiled baking sheet or pan. Make sure you leave spaces between the kebab sticks whilst cooking.
  6. Place in a pre-heated oven a gas mark 5 for 15-20 minutes, turning the kebab sticks over if necessary.
  7. Half way through the cooking mix together the turmeric, honey and water, using a pastry brush, brush the kebab balls with the marinade before returning to the oven for the last 5 minutes.
  8. Serve with sweet mashed potatoes

All content and images copyright ©  2014 Ranette Prime - Love Loretta’s Kitchen

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Salt fish Fritters

| Ranette Prime

Salt fish Fritters are a stable of most Caribbean households. Some eat it for breakfast, as a snack with bread or on its own. Unlike fish cakes which are made of a mixture of potato and cooked fish, saltfish fritters are made with flour and pack in a lot more flavour which makes them very filling. The end product should be crispy on the outside and soft on the inside.

These fritters have the most flavour out of any fritter I have tasted recently and the key to this is a couple of things: grate all your ingredients where stated, that way all the flavour will be well-distributed into every bite.

Secondly taste as you go along, yes taste the dough, that is the only way to achieve the flavour you want, because once you start frying there is no turning back. You can also adjust the measurements and flavours as you see fit, provided the texture of the dough is not too stiff or runny (do a sample fry first), this should take no more than an hour to complete.

For the recipe e-mail me at: lovelorettaskitchen@gmail.com