Tag Archives: fish

Salmon candy (or tofu, chicken, duck…)


This is a recipe I love, it’s easy to make, very tasty ( a bit of umami there that’s quite attractive to the taste buds) and versatile.

You can adapt the sauce to suit your diet: use it on another fish, on poultry (duck is great and chicken too), or on tofu.

The ingredients:

  • 3 tbsp of red miso
  • 3 tbsp of mapple syrup
  • 1 tsp of sake or rice vinegar
  • salmon filet, white fish, chicken or duck breast, firm miso

    Turn on the oven at 85°C.

    Mix the red miso with the mapple syrup and the sake to get a smooth sauce. Pour over your protein and put in dish.

    Cook in the oven for about 30 to 45 minutes, until cooked through. As it is a very low temperature, the protein still melt in your mouth and that’s why I call it salmon candy.

    I serve it with steamed rice, steamed brocoli that I sauté for a few minutes with soy sauce and a bit of coconut oil in a hot wok. I like to add some sprouts (like sprouted leeks) and peanuts.


I really like the flavors and the depth of the taste coming from those simple yet luxurious ingredients. I love some Asian food now and then but I’m not really convince by the (lack of) quality from the take away around my home. Also, I’d like to avoid MSG or too much refined sugar.

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sardines rillettes with preserved lemons

Another preparation to spread or dip in with all sorts of sticks like vegetables, grissini, chips… it’s also very good as a filling for salad or chicory leaves.

Crush 350g of preserved sardines (preserved in olive oil – with the skin and the bones – it’s about 4 cans), add the juice of a lemon and 1 homemade minced preserved lemon (don’t forget to rince it well first). Add a bunch of chopped fresh coriander and some pepper.

It’s not necessary to add salt as the preserved lemons and the sardines already are.

For the homemade preserved lemons recipe, see http://granosalis-eng.blogspot.com/2010/08/preserved-lemons.html

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creamy salmon

Here is a very quick and easy way to prepare something to spread on toasts or used as a dip with grissini or vegetables sticks.

In a food processor, mix 200g of smoked salmon, 1 bunch of fresh coriander and fresh goat cheese.

Mix until there’s not chunks left. And that’s it!

How easy can it be???

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red mullet, sea weed rice, almost “beurre blanc” sauce

For 4 – first course:

4 small red mullet filets

1/2 a nori sheet

10g of arame sea weed

100g of basmati rice

1 tsp of gomasio and sea weed mix

3-4 shallots

20cl of dry white wine

5cl of cider vinegar

30ml of mapple syrup

250g of butter + 10g

espelette red chilli

1 garlic clove

The sea weed rice:

-steam cook the rice (200ml of water for 35 to 40 minutes). When cooked, put a clean towel under the steamer’s lid to keep the rice humid.

-soak the arame sea weed for 15 minutes in lukewarm water then drain.

-brown the rice gently in 10g of butter for 5 minutes.

-fry the arame sea weed in a frying pan for 5 minutes on high heat with the minced garlic and a little bit of olive oil.

-mix the rice and the arame. Put aside.

The sauce:

– in a saucepan, brown gently the ciseled shallots in a little bit of butter, salt, sprinkle a little bit of espelette chilli.. WHen the shallots are translucent bit not colored, add the white wine, the cider vinegar, and the mapple syrup. Let it reduce without coloring.

-cut 250g of butter in cubes and leave at room temperature.

The red mullet:

-wrap each filet in a 1,5-2cm nori strip. Wet the end of the strip to make it stick.

-Preheat a frying pan and cook the red mullet, bone side first for 1 minute then skin down for 30 seconds (depending on the thickness).

-put the fillets in an oven dish covered with a silicone sheet. Put in the oven at 85°C.

To serve:

-reheat the rice for 5 minutes in a frying pan and taste. Salt accordingly if needed. Be carefull the sea weed are naturally salty.

-Add 3 tbsp of cold water to the sauce then add the butter cubes at once, whisk, bring to boil until the butter has melted. Take it out of the heat, whisk until the sauce is creamy. Taste and season to taste.

-In a plate, pour a tbsp of sauce. With a stainless steel ring, put some sea weed rice and put down a red mullet on top.

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Salmon tartare with sea weed, wasabi and sea flavors

For 20 pieces

300g of smoked salmon

80g of salicornia in vinegar (salicornia is a French sea weed… you can replace it by pickle)

A few sprigs of fresh dill

3g of wasabi powder

1 tsp of matcha tea

2g of agar-agar

1g of dried arame

3 sticks of parsley

salt, water

The tartare:

-take 20 pieces of dill to decorate

-mince the salmon in small rectangles

-finely minced the salicornia and the rest of the dill

-mix the salmon, the dill, the salicornia, and the wasabi powder. Refrigerate.

Sea flavour:

-hydrate the arame in 2 cups of water for 15 to 20 minutes then drain.

-In a small saucepan, bring 2 cups of water to boil, salt to taste, add the agar-agar. Whip while boiling for 3 minutes.

-Away from the heat, add the matcha tea and whip thoroughly. Pour directly into round and shallow silicone moulds (aroud 4 cm). Leave in the fridge.

To serve:

with a stainless-steel 4cm cake ring, assemble the tartare, cover with a “sea flavour” and a dill’s feather.

Can be served as a first course.

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slow-cooked miso glazed salmon

This is really easy and delicious! It’s great warm or cold… If you want some carbohydrates, add basmati rice or rice noodles.

Take a salmon filet and pour 2 tbsp of mirin (rice vinegar), 2 tbsp of sake (rice alcohol), and glaze with white miso (be generous!). Put the salmon in an dish oiled with sesame oil. sprinkle sesame seeds (black and white… it’s prettier!).

Cook in a warm oven at 85°C for 30 minutes.

In the meantime, cook red pepper stripes in sesame oil with some spices (I used the hot Japanese mix Ichimi-togarashi).

Boil some water and pour over washed sugar-peas in a bowl.

When the salmon is cooked, the red peppers will be all melted and the sugar peas cooked al dente (drain them).

It’s ready!

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pumpkin and fish

This is a colourful dish to warm up in the winter!

In a cast iron pan heat a little bit of olive oil and a pinch of Cayenne pepper (or more if you like it hot!).

Add 1 pumpkin cut in cubes(I use potimarron but I couldn’t find the exact translation… it’s a small pumpkin that doesn’t need peeling! but any squash would do as long as it’s not too watery).

Salt a little bit but not too much as you’ll then add black pitted olives (I found organic ones from Tuscany – Italy, actually it’s olives “alla Toscana”… it’s really flavourful). Let cook for 30 minutes.

Add cubes of very fresh cod fillet (the heart of the fillet is even better) on top of the pumkin without stirring. Cover ad let cook for 15 minutes. The fish is steamed and stays tender and really white.


Even cold it was really cold. You could serve it with rice, millet, quinoa or buckwheat. I found it perfect just like that.

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soft salmon with pink grapefruit

For this recipe I almost forgot to take a picture… so I stopped one of the guest just before it was too late so I would have a little picture for you!

The recipe is, again, an adaptation of one from “Maze” by Jason Atherton.

For 10 people, you need:

-900g of salmon filet (without the skin)

-olive oil

-1 cucumber, half peeled to make stripes

-2 small fennels

-1 pink grapefruit (peel it so you see the flesh and then separate each pieces with a great knife.

-100g of radishes

-fresh coriandre

For the sauce:

-4 tbsp of mirin (rice vinegar)

-the juice of 1 pink grapefruit (and the juice from the grapefruit you cut earlier)

-1 tsp of powdered coriandre

-4 tbsp of agave syrup

-8 tbsp olive oil (cold pressed, organic, and a bit fruity)

Brush the salmon with olive oil and cook it in a pre-heated oven at 85°C (check that the temperature is right with an oven thermometer) for 30 minutes.

Cut the cucumber in 2 lengthwise, deseed it with a tea spoon. With a vegetable peeler or a vegetable slicer (a mandoline), cut long stripes of the cucumber and put aside.

In a pan, slowly heat the sauce’s ingredients until the agave syrup is melted, mix well. The sauce shouldn’t be too hot (you have to be able to put your fingers in it without burning yourself). Pour over the cucumber and leave to marinade at least 20 minutes.

Cut the base of the fennel then thinly slice it lengthwise with a mandoline. You have to see through the slices, that’s how thin it should be. Put it in a bowl of icy water until service.

Do exactly the same with the radishes (be carefull with your fingers!).

For service, drain the fennel and the radishes. Drain the cucumber but keep the marinade as it’s the sauce and vinaigrette.

Mix the fennel + radishes + cucumber + grapefruit pieces with 4 to 6 tbsp of the marinade.

Put some salad on a plate, add a piece of salmon (warm or cold or at room temperature), season it with sea salt flakes and Sechuan pepper (freshly ground).

Add some sauce on the plate and the fresh coriander leaves.

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super easy salad

Here is the easiest salad ever and so colorful!

I mixed garbanzo beans with tinned tuna and olive oil. I added cubes of organic feta cheese, pitted black olives, finely chopped basil, stripes of dried tomatoes, and some great fresh salad I receive from a friend whose garden is full of great vegetables (if you do have such a friend, ask for those salad as there is no comparison to those bland one sold at the supermarket and if you have a garden it’s really worth planting a few!).


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pasta… presto!

Today, again a quick lunch…

I received some beautifful and delicious pasta directly from Italy so I decided to take advantage of it!


While the pasta were cooking, I mixed a big box of preserved white tuna with some olive oil, a bit of Espelette’s chilli, gomasio (a mix of sesame grains and sea salt that are grilled and then crushed in a mortar), a lot of fresh basil that I minced and some pinenuts.

After draining the pasta, I mixed it with the tuna mix and add some parmesan shavings. It melted a bit in the hot pasta.

I ate it this lunch and it had cool of but it was still very good… as you see there’s not much left in the bowl for the picture!


Health wise… if the pasta are cooked al dente and eaten cold, the glycemic index is a lot lower than if the pasta are overcooked or eaten hot. Il the parmesan cheese there is a bit of calcium but it also comes from the basil which gives us somes vitamine A & C and it’s good to free the repiratory tracts (good to know in cas of a flue).

The olive oil should be coldly pressed and stored away from light and heat so you get the best of it: very good fat that protects our heart and vessels AND some very good antioxidative substances.

The tuna balances the fat from the olive oil because it contains essentials fatty acids (this canned tuna is white and not the red kind which is, unfortunately, disappearing from our oceans)… Fish is also full of iodine which is very important for the thyroid gland, a key element to our hormonal balance!

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