Garlic and herb Roasted Salmon

Roasted Salmon with Garlic and Herbs

---

Roasted Salmon with garlic and herbs is very simple and easy to cook with few ingredients. You can serve it with any roasted veggies or with rice and a dipping sauce.

Ingredients:	Quantity
Salmon without skin	1 lb (3-4 pieces)
Garlic powder	1/2 tsp
Paprika	1/2 tsp
Pepper	To taste
Salt	To taste
Dried Parsley	2 tsp
Dried Dill	1 tsp
Lemon Juice	1-2 tsp
Olive Oil	1 tbsp
Turmeric Powder (Optional)*	1/2 tsp

Preparation:
1) Preheat oven to 400°F and line a baking sheet with foil or spray with cooking spray/oil.
2) Clean the Salmon and pat dry with a kitchen towel.
3) Mix the olive oil, lemon juice, garlic powder, paprika, salt, pepper, dried herbs and turmeric powder (if using). Apply this mixture on the Salmon. Make sure it is coated thoroughly on all sides. Let is marinate for 10-15 min's.
4) Line them on the baking sheet and roast for 20-25 min's, then broil on high for 1-2 min's on each side until they turn crisp**.
5) Serve hot with roasted veggies (like broccoli or zucchini or squash or capsicum) or Corn Rice and with any dipping sauce like ranch or honey mustard.

Note: * I prefer to use Turmeric powder in most of the sea food recipes to get rid of the smell. ** Cooking time varies by -5 to +5 min's based on the thickness and size of the Salmon.

Corn Rice

Corn Citrus Rice with Herbs

---

Corn Citrus Rice with herbs is with simple flavors, yet tasty and easy to cook. It is the kind of rice cooked and served in restaurants. It is usually served with roasted or grilled or baked or broiled Chicken or Fish or Salmon. I have tried to cook the rice similar to the rice served in Chili's, which is served along with beans and chicken or fish.

Ingredients:	Quantity
Long grain rice	2 cups
Corn Kernels Canned/Cooked	1/2 cup
Onions finely chopped	1/4 cup
Garlic crushed	3-4 nos
Cilantro Chopped	1-2 tbsp
Parsley Chopped	1-2 tbsp
Lemon juice	2-3 tbsp
Salt	To taste
Pepper	1 tsp
Chicken Stock (Optional)	4 cups
Olive oil/Butter	1-2 tbsp

Preparation:
1) Wash and soak rice for 5-10 min's and set aside.
2) Heat oil in a wok or pan and add the onions and garlic and sauté until the onions are caramelized.
3) Drain and add the rice and sauté (lightly without breaking or smashing the rice) for 2-3 min's.
4) Add the corn, cilantro, parsley, pepper and sauté for 1 more min and then add the chicken stock or water and adjust salt. Let it cook for 15 min's or until the rice is well cooked.
5) Add lemon juice and serve with roasted or baked fish/salmon/chicken or vegetables.

Note: For a more zesty flavor, you can add the lemon zest and one tbsp of butter.

Crème Brûlée

Chocolate Cream Brûlée

---

White Chocolate Crème Brûlée is a very tempting and tasty dessert, made with very few ingredients. It is definitely a treat for people with sweet tooth.

Ingredients:	Quantity
Cream	500 ml
White Chocolate*	90 gms
Sugar	1/4 cup + Extra for Caramelizing
Egg Yolks	4 nos
Vanilla Essence	2-3 drops

Preparation:
1) Preheat oven to 325°F. Heat the cream in a sauce pan.
2) Beat the egg yolks, sugar and vanilla essence.
3) Remove the cream from heat and add the chocolate.
4) Once it melts, add the beaten egg mixture very little at a time. Whisk them well and add the mixture into two 14" ramekins (or 4 small ones).
5) Fill a bigger baking tray with hot water and place the ramekins in them and bake for 30-40 min's. It should be slightly wobbly and not completely firm.
6) Let it cool and then place it in the refrigerator for 4-5 hours or overnight.
7) Before serving time sprinkle sugar and use a blow torch and caramelize the sugar or broil/grill for 30-40 seconds. Serve immediately so that the sugar doesn't get soggy.

Mixture added into Ramekin	Ramekin placed in hot water tray
Ramekin out of the Oven	Ramekin from the fridge
Caramelized Crème Brûlée

Note:* You can use milk chocolate or dark chocolate or make it plain, without adding chocolate.

Panko Breaded & Parmesan Crusted Tilapia

Panko Breaded and Parmesan and Herbs Crusted Tilapia

---

The grilled fish dish is again from a fusion cooking. It is cooked with Italian Parmesan cheese and herbs mixture, Japanese Panko breadcrumbs, and marinated with Indian spices grilled to crisp.

Ingredients:	Quantity
Tilapia	2 pieces*
Paprika Powder	1 tsp
Turmeric Powder	1/2 tsp
Pepper Powder	To taste
Kosher Salt	To taste
Ginger Powder	1/2 tsp
Garlic Powder	1/2 tsp
Onion Powder	1/2 tsp
Grated Parmesan Cheese	1/2 cup
Italian Herbs Mixture#	1-2 tsp
Panko Bread Crumbs	1/2 cup
Egg beaten	2 nos
Olive oil	2-3 tbsp
Mayonnaise	To serve

Preparation:
1) Clean and marinate the fish in Paprika, Pepper Powder, Turmeric powder, Salt, onion powder, ginger and garlic powder for 20-30 min's.
2) Heat a hot grill/griddle and drizzle with little oil.**
3) Mix the grated Parmesan cheese and dried Italian herbs. Dip the marinated wish in the egg wash and then coat the fish with the cheese and herbs mixture.
4) Again make a quick dip in the egg wash and dust it in the breadcrumbs and place it on the hot griddle.
5) Repeat steps 3 & 4 for the second piece of fish. Turn sides and cook for about 12-15 min's or until done. Cover with a lid for 3-4 min's in between. Drizzle oil while cooking.
6) Serve hot with Mayonnaise.

Note: *If the piece of fish is too big cut it in between to two halves for them to cook through evenly and soon.
** You can also cook these fish in a 400°F pre-heated oven for 12-14 min's or until done.
#-Basil, Oregano, Thyme, Rosemary, and Marjoram

Fish En Papillote

Salmon En Papillote with Indian Spices

---

A complete fusion cooking, using the technique of cooking the fish in parchment paper using the traditional Indian spices which is used in the karimeen pollichathu masala. Usually a flat fish (Karimeen) is cooking using banana leaf with ground spice masala paste. I have used a similar method of cooking fish in oven tied up in paper, filled with the pollichathu masala paste.

Ingredients:	Quantity
Salmon*	1 lb cut into two pieces
Shallots finely chopped	3-4 nos
Tomatoes	1 nos
Crushed Garlic	1 tsp
Crushed Ginger	1 tsp
Green chilies finely chopped	1-2 nos
Mustard Seeds	1/2 tsp
Curry leaves	2 strands
Coconut milk	2 tbsp
Tamarind Water (Optional)	1 tbsp
Garam Masala Powder	1 tsp
Salt	To taste
Coconut Oil/Oil	1 tbsp
For Fish Marinade:
Chili Powder	1 tsp
Coriander Powder	1 tsp
Pepper Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	To taste
Ginger Garlic Paste	1 tsp
Lime juice	1 tbsp

Preparation:
1) Cut and clean the fish and marinate the fish in the ingredients provided for marinade for 20-30 min's.
2) Preheat the oven to 375°F. Grease a baking sheet with oil and set aside.
3) Heat coconut oil in a pan and fry the mustard seeds once they splutter add the curry leaves, shallots, green chilies, crushed ginger and garlic. Sauté until the shallots turn translucent and then add the chopped tomatoes and sprinkle garam masala and sauté until the tomatoes are well cooked.
4) Add the tamarind water if you are using or just water and coconut milk and cook for 2-3 min's.
5) Cut two parchment papers to cover the fish. Place each piece of fish on the parchment papers and spread the cooked masala on the fish. Fold the paper covering the fish well. Ensure that the paper is folded well so that the steam doesn't escape.
6) Apply oil on the paper and so that it doesn't burn in the oven. Place them on the greased baking sheets and bake it in the oven for about 10-12 min's or until the paper puffs out. Check in between not to burn the oven.
7) Remove from oven and let it stand for 5 min's and then cut out the paper* and serve hot with steamed rice.

Fish Placed on Paper	Fished folded in paper
Paper greased with oil and oven ready	Cooked and Out of oven

Note: * You can use any other flat fish.
** Be careful not while cutting the paper, since it contains hot steam inside.

Veggie Lasagna

Vegetable Lasagna Primavera with Cheese Sauce

---

Lasagna baked with vegetables and pasta sauce and served with a creamy Parmesan cheese sauce. When I ate this lasagna primavera at Olive garden just loved it. So had tried to imitate that dish.

Ingredients:	Quantity
Lasagna	4-5 sheets
Zucchini finely chopped	1 nos
Squash finely chopped	1 nos
Roasted Red Pepper chopped	1 nos
Roasted Garlic finely minced	2 tbsp
Pasta Sauce*	1 cup (or as needed)
Grated Mozzarella Cheese	2-3 tbsp
Grated Parmesan Cheese	1-2 tbsp
Fresh Basil Finely Chopped	1-2 tbsp
Dried Oregano	1/2 tsp
Dried Thyme	1/4 tsp
Pepper Powder	To season
Salt	To taste
Olive Oil	1-2 tbsp
Parmesan Cheese Sauce	To serve
Fresh Parsley Chopped	To Garnish

Preparation:
1) Cook Lasagna according to package instructions. Preheat oven to 375°F.
2) Mix the chopped zucchini, squash, roasted peppers, roasted garlic, little olive oil, salt and pepper.
3) Brush a baking tin with olive oil and layer the pasta sauce and layer it with a cooked lasagna sheet.
4) Add the mixed vegetables and little pasta sauce. Repeat the Lasagna and vegetable layers.
5) Complete it with sprinkling grated mozzarella and Parmesan cheese.
6) Cover it with a foil and bake it for 40 Min's and then remove the cover and bake it for another 5-10 Min's.
7) Cut into half and place them on the Parmesan cheese sauce and garnish with chopped parsley and serve hot.

Note: * You can use store bought pasta sauce or home made sauce. To make your own sauce refer to Marinara Sauce recipe.

Fish in Red Curry

Fish in Thai Red Curry Sauce

---

Very tasty Thai red curry sauce which can be used as a base to cook several dishes. The dish is slightly modified using the ingredients available in the local market.

Ingredients:	Quantity
White Fish	1 lb
Large Onion	1 nos
Thai Red Curry Paste	3-4 tbsp
Coconut Milk	1 cup
Green Chili	1 nos
Fish Sauce/Soy Sauce	1 tsp
Brown/Palm Sugar	1 tsp
Kaffir Lime Leaves/Lemon Rind	1-2 nos/1 tsp
Oil*	2-3 tbsp
Turmeric Powder	1 tsp
Cayenne Pepper Powder(Optional)	1/4 tsp
Salt	To taste
Dried Basil	1/2 tsp
Fresh Basil	5-6 leaves
Chopped Parsley	To Garnish

Preparation:
1) Clean and cut fish into large cubes and marinate fish with salt and turmeric powder for few Min's.
2) Heat oil in a fry pan and fry a 2-3 Min's on each side and set aside.
3) Heat oil in a large sauté pan and sauté the onions for 1-2 Min's and then add the red curry paste sauté for few Min's until the raw smell disappears.
4) Add the lemon rind/lime leaves, green chili, fish sauce, sugar, Cayenne pepper powder and the coconut milk, water/stock and simmer for 8-10 Min's.
5) Add the fried fish to the curry and let it cook for another 10 Min's.
6) Add the dried basil, and then garnish with fresh basil and chopped parsley.
7) Serve hot with steamed rice or flavored rice.

Note:* Usually peanut oil is used for this dish. You can use olive oil or canola oil or vegetable oil.
You can also add vegetables like carrot, zucchini, mushroom to this curry.
You can replace fish with chicken or vegetables or shrimp.
You can make you own red curry paste using the recipe Red Curry Paste or use a readymade paste.