Pan Fried Salmon Steaks with lime and coriander mayo


Pan Fried Salmon Steaks with lime and coriander mayo

Last night’s supper was easy and phenomenally tasty. Salmon, lime and coriander were made for each other. My photo does not do it justice and the plate I was going to use had been whisked away before I could snap it – so this one had to do!

I seasoned the salmon steaks with salt and pepper, heated 2 tbsps of olive oil and 15 gms of butter in a frying pan over a medium heat. I cooked them on the skin side for 5/6 minutes and 4 then on the flesh side. You could use skinned salmon steaks – in which case just do 4 minutes per side.

For the sauce mix 110 gm mayo with a small handful of chopped coriander, the zest of a lime and juice of half a lime. Mix well.

I served it simply with steamed broccoli spears and pearl maris piper potatoes in butter.

The flavours zinged off the plate!

Kiwi and lime tart


Kiwi and lime tart...wo!

This is a stunner…and made by my daughter yesterday – recipe from Mitts and Measures – check out Julie’s fab blog. Thank you!!

I cannot explain just how good this is – the lime and kiwi is just so very alluring and sexy and every taste bud in your mouth will just swoon when you taste it!

I think this could become one of my favourite desserts of all time! The pastry is just so crisp and light and packed with macademia nuts.

A marvellous recipe for a Sunday!

Kiwi-Lime Tart

(Adapted from Epicurious)

For crust: (Note – 1 cup = 8oz or half a pint)

3/4 cup all-purpose flour

6 tablespoons granulated sugar

1/4 teaspoon salt

6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch pieces

Ice water

3/4 cup dry-roasted and lightly salted macadamia nuts, chopped

For filling:

1 (8-ounce) package cream cheese, at room temperature

1/2 cup granulated sugar

2 tablespoons fresh lime juice

1 teaspoon grated lime zest

2/3 cup cold heavy cream

5 ripe kiwis, peeled and cut into 1/4-inch-thick rounds

To prepare crust: Lightly butter the bottom of a 9-inch-diameter tart pan with a removable bottom. Combine flour, sugar and salt in a food processor; pulse to mix. Add butter. Pulse the processor until mixture resembles coarse meal. Add 1 tablespoon ice water; process until moist clumps form. Add more ice water, 1 teaspoon at a time, if dough is dry. Transfer dough to a floured surface. Gently knead nuts into dough. Press dough onto the bottom and up the sides of a the tart pan.

Freeze crust 20 minutes. Meanwhile, preheat the oven to 375 degrees F. 190c

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, about 10 minutes longer, piercing with a fork if crust bubbles. Let cool completely.

To prepare filling: Using an electric mixer, beat cream cheese, sugar, lime juice and lime zest in a large bowl until smooth and fluffy. Beat heavy cream in a medium bowl until firm peaks form. Fold into cream-cheese mixture. Spoon into crust; smooth top with a knife. Refrigerate until firm, at least 2 hours. Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

This is just mmmmmm.......!

This is just mmmmmm…….!