Coconut Shrimp with Island Rice

Coconut Shrimp with Island Rice

I love the taste of coconut with shrimp, but I'm not a fan of the battered and fried coconut shrimp. By marinating the shrimps like this you get the coconut taste without the greasiness. Now coconut shrimps is a healthy summer dish. 

I love the combination of the shrimps with Island rice. Island rice is rice mixed with sweet and tangy fruits, her I used pineapple, papaya, mango and lime.

Ingredients:

Shrimps:

• 1½ pound shrimps, peeled and deveined  
• ⅓ cup (¾ dl) coconut balsamic (I get it from The Olive Bar in Campbell)
• ⅓ cup (¾ dl) Meyer lemon olive oil
• red pepper flakes, to taste
• 1-2 tablespoon butter 
• salt to taste

Island rice:

• 3 cup cooked brown rice 
• ½ papaya
• ¼ pineapple
• 1 bunch scallions
• 1 small mango
• 1 lime, zest and juice

Directions:

Shrimps:

Mix the oil, balsamic and shrimps in a ziplock bag and make sure to cover all shrimps in the marinade. Let marinate for 1-3 hours in the refrigerator.

Heat the butter in a large skillet over medium high heat. Add drained shrimps and red chili flakes. Fry the shrimps for a few minutes pr side, until pink and opaque. Season with salt.

Island rice:

Boil the rice according to directions on the package, add salt.

Cut the fruit into bite-size pieces, and slice the scallions thinly. Add fruit, scallions and lime zest and juice to the hot cooked rice, and serve immediately. 

Enjoy!

Passion fruit Ceviche

Passion fruit Ceviche

Ceviche is one of my favorite appetizers. I love the texture, the tanginess and in this version, the sweetness from the passionfruit. It all comes together in a perfect combination.

This time I served the ceviche with wonton chips, but even potato chips or crisp pita bread will work.

Eating Raw Seafood - What You Need To Know:

It's always best to cook seafood thoroughly to minimize the risk of food-borne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen for 24 hours. FDA

Serves 4 as an appetizer.

Ingredients:

• 400 g halibut, salmon or a mix of both, cut into small cubes
• 2 passion fruits, the juice of
• 2 limes, the juice of
• 1 tablespoon fresh cilantro leaves
• 1 Serrano chili finely sliced
• ¼ red onion, thinly sliced
• 1 avocado chopped

Directions:

Combine the lime, sieved passion fruit, and chili in a bowl. Add to the fish and make sure that it gets thoroughly coated. Cover the bowl  and let the fish marinate in the refrigerator  for 20-30 minutes.

When ready to serve, add the rest of the ingredients and mix it gently.

Serve the ceviche with crispy wontons or chips. 
Enjoy!

The Danish version:

Forret til 4 personer.

Passionsfrugts ceviche

Ingredienser:

• 400 g frisk hellefisk, laks eller en kombination
• 2 passionfrugter, saften fra
• 2 limes, saften fra
• 1 spsk friske koriander blade
• 1 Serrano chili, i tynde skiver
• ¼ rødløg. i tynde skiver
• 1 avocado i tern

Fremgangsmåde:

Bland limesaften, passionsfrugtssaften med chili i en skål. Tilsæt fisken  og sørg for at den bliver blandet godt med saften. Det er saften der tilbereder fisken, så det er vigtigt at al fisken er vendt i saften. Dæk skålen til og sæt den i køleskabet i 20-30 minutter. 

Lige før serveringen, blandes resten af ingredienterne i. Det hele hældes i en serveringsskål og serveres med chips.

Velbekomme!

Grilled Salmon Kebabs

Grilled Salmon Kebabs

Salmon kebabs are light, delicious and a perfect dish for a summer night BBQ. The kebabs are very easy to make, especially if you have double skewers, otherwise I will recommend using two single skewers for each kebab, so the fish doesn’t turn on the skewers.  I served the kebabs with boiled fingerling potatoes and a creme fraiche dip with fresh dill, salmon roe and lemon.

Ingredients:

Kebabs:

• 1 pound skinless salmon fillet, cut into 1-inch (2.5 cm) pieces
• 1 lemon, sliced very thinly
• 1 tablespoon fresh dill
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• pepper
• olive oil 
• 4 bamboo skewer soaked in water for at least 1 hour

Dip:

• 8 oz (226 g) creme fraiche or sour cream 
• 1 bunch fresh dill, chopped
• 2 tablespoons salmon roe or other roe
• lemon juice
• salt and pepper to taste

Directions:

Dip:

Season the creme fraiche with pepper, lemon juice and dill, wait with the salt, because the roe is salty. Fold in the roe, and season with salt if needed. Set dip aside in refrigerator until ready for serving.

Kebabs:

Prepare grill for medium heat.

Beginning and ending with salmon, spear salmon and folded lemon slices onto 4 double skewers. Drip with lemon juice and brush with oil. Season with salt, pepper and dill.

Grill, turning twice, until fish is opaque throughout, about 5-8 minutes.

Maple Plank Salmon

Maple Plank Salmon

Have you ever grilled salmon on a plank? It's actually really easy, and it brings a lot of great flavor to the salmon. The most important thing is to soak the plank for one or two hours before grilling. You can soak the plank in water, cider, or even wine. 😃

I have had planks lying in the my kitchen cabinets for a very long time, I've totally forgot all about them. But on my last few runs to Whole Foods Market, I've wanted to try their Cedar Plank Salmon. But I opted to try making my own, Hawaiian inspired salmon.

Here is my take.

Serves 2-3 people

Ingredients:

• 1 food-safe maple plank (you can use any kind of food-safe planks)
• 1 salmon fillet, or 2-3 portion sized
• salt & white pepper
• lemon juice

Topping:

• 2 thin slices fresh pineapple, finely chopped
• 1 teaspoon lemon curd
• ½ jalapeño, minced
• 1 teaspoon lemon juice
• ¼ cup macadamia nuts
• salt & white pepper
• sprinkle of red pepper flakes

Directions:

Soak the plank in water for about two hours, making sure that it stay submerged.

Abut 15 minutes before you are ready to cook, preheat the grill/BBQ to 375-400℉ (190-200℃). You want to cook the salmon over direct heat.

Maple Plank Salmon ready for the grill/BBQ

Remove skin and bones from the fillet. You can let the skin stay on the fish, but I always remove it.
Drip some lemon juice over the fish, and season it with salt and white pepper. Place the fillet on the plank, and make the topping. If the filet has a thin tapered belly edge, tuck the edge under to get a more even thickness of the filet. This prevent the thin part to overcook. 

Mix the topping and spread it evenly over the fillet.

Cook for about 12-18 minutes with the lid closed, until the salmon is done (when the salmon is no longer translucent but uniformly pink in the center. Small fillets will cook more quickly than larger cuts. 

(Check the doneness by inserting a knife in the center and peek inside.)

You can reuse the planks until they become overly charred, cracked, or impossible to clean. 

Enjoy!

20-Minute Seafood Pasta

20-Minute Seafood Pasta

Some days you just need to make dinner in a hurry but you still want something tasty. This pasta dish is perfect for these days. Basically you need pasta, crabmeat, Lemon and some wine to make this dish. Adding a splash of cream tomatoes and parsley makes the dish even better.

Ingredients: 

• 1-2 teaspoons olive oil 
• 450 g (16 oz) crab meat, lump and/or claw meat 
• 1 dl (about ⅓ cup) white wine
• 1 dl (about ⅓ cup) lemon juice
• 1 dl (about ⅓ cup) cream
• 2 tomatoes, diced
• 2 tablespoons Italian parsley, chopped
• 2 tablespoons grated parmesan
• 1 lemon for garnish

Directions: 

Cook the pasta according to the instructions on the package.

Heat the olive oil in a sauté pan and heat the cooked crab meat. Pour in wine and cream and bring the liquid to a boil. Add the lemon juice and lower the heat. When the pasta is al dente, drain it and pour the pasta into the sauce. Add diced tomatoes, parmesan and parsley, and toss it to combine.

Serve immediately with a slice of lemon and more parmesan.

Enjoy