Salmon Mollee Recipes

SALMON MEUNIERE

Steps:

• Place a rack in the center of your oven and preheat to 425 degrees F.
• In a large, shallow plate (a pie dish works well), combine the flour, 1 teaspoon salt, and pepper. Pat the salmon fillets dry with paper towels and sprinkle the remaining ¼ teaspoon salt over the top.
• Melt the butter in a large (12-inch) oven safe cast iron skillet or similar sturdy-bottomed oven safe skillet over medium heat. Continue to heat, swirling the pan periodically, until it begins to brown.
• Reduce the heat to medium-low. Dredge both sides of the salmon fillets in the flour mixture. Shake off the excess then gently place them in the hot butter, top-side down. Cook without disturbing them for 3 minutes, until the top is golden brown. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon.
• Add the lemon zest and lemon juice to the pan. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes.
• To serve, place each piece of salmon on a plate and spoon the pan sauce liberally over the top. Sprinkle with fresh parsley and capers. Season with additional salt and pepper to taste. Enjoy immediately.

SALMON MOLLEE

Steps:

• Mix the turmeric and salt in a bowl and roll the fish in the mixture.
• Leave to sit while you make the sauce.
• If using cardamom pods or whole cloves, crush to a fine dust.
• Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
• Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
• Taste and adjust with lemon juice.
• You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
• Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
• Cook for 10 minutes over a medium heat or until the salmon is just cooked.
• Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.

PRAWN MOILEE

Steps:

• Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
• Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
• Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
• Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
• Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
• While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
• Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
• Serve scattered with the fried curry leaves, with lemon wedges on the side.