Salmon Mustard Spring Salad

Preparation : 10 Minutes

Cooking Time : 25-30 Minutes

Serves : 2-3 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Finally it’s spring! It was very cold but at least it was sunny! Today was the toughest day of my life, for dinner I made 3 completely different dishes haha. Salmon Salad for my love, Maccheroni with Tomato Sauce for Lev and Broccoli Parmesan Soup that was requested by Mack. Everyone is happy and so am I!

This salad is divine especially for spring. It’s fresh, creamy, mustardy and crunchy. The strawberries just give it a very nice background taste!

For this recipe, you will need:

350-400 gr (12-40 oz) of fresh Salmon

4 small Cucumbers, diced

1 Avocado, diced

1/4 Onion, chopped

3-4 Strawberries, diced

Salt & Pepper, to taste

Juice of 1/2 a lemon

1 Tbsp of Virgin Olive Oil

1 Tsp of Dijon Mustard

2 Tsp of Bavarian Sweet Mustard (Honey Mustard)

A drizzle of Honey

Curly Parsley / Cilantro, optional

Black sesame seeds, optional

PS. I prefer Bavarian sweet Mustard because it has nice mustard seeds and I love the texture. If you can’t fine it then sub with honey mustard.

Instructions:

1. Preheat your oven at 200 C (400 F).

2. Clean your salmon including the scales. Pad dry, season with some salt and pepper. Broil for 25-30 minutes. Make sure you cook it through, unless you buy salmon with sushi quality grade. Depending on the thickness of your salmon, the duration time of broiling varies. After that, let it cool and tear into small pieces.

3. During that time. You can prepare the salad. In a small bowl, add in salt, pepper, dijon mustard, Bavarian sweet mustard, honey, lemon juice and whisk.

4. Cut the cucumbers, onion and put the into a salad bowl.

5. Mix them with the mustard dressing.

6. Add in the avocado and mix them gently.

7. Add in salmon pieces and try not to over-mix it with the rest.

8. Serve the salad with some diced strawberries, garnish with some curly parsley and black sesame seeds.

Indonesian Bouillabaisse (Spicy Sour Fish Soup)

Preparation : 10 Minutes

Cooking : 5-8 Minutes

Serves : 4 Servings

Episode : 31 (Video recipe is available here)

Author : Christina Hann Trefzger

 

Hi guys,

It’s still very cold in Munich, and I have been craving this delicious Indonesian Bouillabaisse! I call it “Indonesian Bouillabaisse” because it is very similar to the French one, but it has more unique exotic flavor in it. If you don’t know what it is, google “Ikan Asam Pedas” you’ll know what it is hehe.

I modified a little bit here, no fresh pineapple but a lot of crushed tomatoes and some lemon juice.

Ingredients:

700 gr or 1.5 lbs of Fresh Salmon, cut into small pieces

2 French Shallots

3 Cloves of Garlic

2 Bird-Eye Chilies, very spicy!

2 Lemongrass Stalks

4 Coriander or Cilantro Roots, optional

4-5 Keffir Lime Leaves

Juice of half a Lemon

500 ml or 2 Cups of Crushed Tomatoes

1 Tbsp of Turmeric Powder

1 Tsp of Ginger Powder

1 Tsp of Galangal Powder

2 Tsp of Salt

2-3 Tsp of Sugar

500 ml or 2 Cups of Water

Some Olive Oil

Sweet Basil for garnishing, optional

 

Instructions:

1. Put shallots, garlic, chillies and some water into a blender, blend until smooth.

2. Turn your stove to medium low heat, put some oil into your cooking pot.

3. Add in cilantro roots, keffir lime leaves and wait for a minute or two then add in the ingredients from the blender along with the turmeric, ginger and galangal powder.

4. Add in the crushed tomatoes. Stir and add in the water, salt and sugar. Cook until it simmers and add in the salmon chunks.

5. It takes about 5-7 mins to cook, depending on the thickness of your fish.

6. Turn off your stove and add some lemon juice.

7. Serve with some warm rice and nice white wine. Enjoy ❤️

 

 

 

 

 

 

Caramelized Onion Teriyaki Salmon (Mum’s Recipe)

Photo 01.02.19, 15 41 56

Preparation : 20 Minutes

Cooking : 30 Minutes

Serves : 3-4 Portions

Episode : 33 (video recipe is availble here)

Author : Christina Hann Trefzger

Hi Guys,

Long time no new posts! So I tried to spare my free time to recreate my mum’s best caremelized onion teriyaki salmon recipe. As I was a kid, I never knew the named of this this until I was in Japan. My mum also never knows that she cooks something delicious and it’s called teriyaki 😂😂😂.

I cook this many times and my kids love it. As I always mention, we don’t cook with a lot of salt or sugar.

For this recipe, you’ll need:

600 gr of Salmon

1/2 Onion, thinly sliced

2 Tbsp of Soy sauce

3 Tbsp of Sweet soy sauce

Some lemon juice (I used 1/2 of a lemon)

1/2 Cup of water

1-2 Tsp of Tapioka/Corn starch

Some salt and white ground pepper

Sesame Seeds, optional

Coriander, optional

2-3 Tbsp of Cooking Oil

Instructions

1. Turn on your stove to medium heat. In your non-stick skillet add some cooking oil.

2. Add in the salmon, fry each sides 3-4 minutes depending on the thickness of your salmon.

3. Take it out and put it in a plate. In the same skillet if there’s still oil left, just use it. If not, add a little more oil, stir fry the onion slices until translucent and add in some ground white pepper.

4. Add in the soy sauce, sweet soy sauce, a little bit of salt, lemon juice and the water starch mixture.

5. Stir until it thickens. Try the taste. You can of course add more salt or sweet soy sauce depending on how your stomach desires it.

6. Pour in the sauce on the salmon. Garnish with some toasted sesame seeds and chopped coriander.

7. Serve with some cherry tomatoes and Romano salad.

Enjoy 😊 xoxo Chris