California Rolls & Salmon Nigiri

You will need:

California Rolls

• Sushi rice
• Japanese wine vinegar
• Avocado
• Nori 
• Sesame seeds
• Mayonaise
• Crab meat

Nigri

• Very fresh salmon
• Wasabi
• Sushi rice
• Japanese wine vinegar

1. Cook the rice, once ready, mix with the vinegar and keep refrigerated until cool
2. Slice the avocado in long thick strips
3. Use a rolling mat and cover it in seran wrap before lightly sprinkling sesame seeds over it
4. Place a layer of rice over the rolling mat and place down the nori sheet
5. On the side closest to you put down the avocado, crab meat and some mayonaise
6. Roll it up and slice it with a sharp knife

1. To make the nori, with wet hands ball the rice
2. With a very sharp knife finely slice the salmon
3. Place a small amount of wasabi between the samlon and rice before you lay the salmon on the rice

Beer Battered Fish & Chips with Homemade Tartar Sauce

A recipe borrowed from my extremely close, personal friend, Jamie Oliver :) 

*Due to being a moron and getting burned with hot oil, I feel the need to remind you of what you already know - never put water on burning oil. Whenever cooking with hot oil, always have a fire extinguisher handy or, if your oil should catch fire, cover the pot or pan with a damp cloth, turn the heat off and let the fire go out by itself. 

1 cup of plain flour

1 cup of beer

2 egg whites whipped

Salt

4 250 gram fillets of haddock or cod (I used skinless)

Enough cooking oil (canola, sunflower, etc) for your fish to be at least half submerged

And all you need for my potato wedges 

For the tartar sauce, mix together everything in a food processor:

3/4 a cup of mayonaise

1 teaspoon of dijon mustard

1 spring onion

2 small pickles

A few sprigs of dill

2 teaspoons of freshly squeezed lemon juice

1. Since the chips take longer to make, I suggest doing them first and only cooking the fish when your potatoes are about 75% done. 
2. Begin heating the oil while you wash the fish and dap off all the moisture with a paper towel. 
3. Combine the whipped egg whites, beer and flour and mix well before dipping the fish in the batter and dropping the fillets into the oil. 
4. You want the oil to be hot enough to brown the batter but not burn it and not cook the fish enough. 
5. Once the batter is golden and the fish seems cooked inside, take the fish out and let it cool on paper towel. 
6. Enjoy!

Teriyaki Glazed Salmon

• Salmon fillets
• 2 cloves of garlic
• 4 tablespoons of tamari
• 6 tablespoons of squeezed lemon juice
• 1 1/2 tablespoons of ground mustard
• 1 tablespoon of freshly minced ginger
• 3 tablespoons of olive oil

1. Wash the salmon
2. Mince the garlic and ginger
3. Marinate the fish in a ziplock bag with all the ingredients for at least an hour in the fridge
4. Grill the salmon on a high heat until it is almost fully cooked, then on a very high heat grill it on either side before serving. 

Creamy Salmon Pasta

You will need:

• All the ingredients to make a cream sauce
• A fillet of fresh salmon
• Chives

1. Marinate the salmon in olive oil, white wine, salt, pepper, chives and garlic and leave in the fridge to marinate for at least an hour
2. Once the sauce is nearly ready, cook the fish in a separate frying pan and cook the pasta. Continue stirring the sauce frequently with a whisk. 
3. When the salmon is done, break it into chunks gently, pour the white wine, garlic and olive oil remaining in the pan where the salmon was cooked into the sauce and mix int he chunks of salmon
4. Combine with pasta and garnish with chives

Light Tuna Salad

You will need:

A tin of tuna (preferably in water and not oil)
Half a stalk of spring onion
A tablespoon of chopped red capsicum (bell pepper)
1 1/2 tablespoons of chopped celery
A teaspoon of light mayonaise
A tablespoon of low fat plain yogurt
Half a teaspoon of dijon mustard

1. Finely chop the capsicum, celery and spring onion
2. Remove the liquid from the tuna and mix the fish well with the mayo, yogurt and mustard
3. Add the veggies and voila :)

A song from Thoraya :)

Panfried Dijon Mustard & Dill Salmon

Easy, quick and delicious

• You will need:
• A small-medium piece of fresh salmon
• 2 cloves of garlic
• 1 tablespoon of flaxseed oil (or olive oil if you prefer)
• 1 tablespoon of dijon mustard
• 2 stalks of fresh dill
• Salt and pepper to taste
• 1 large lemon

1. Wash the salmon and lay it in a ziplock bag
2. Crush the garlic and wash and very finely chop the dill
3. Squeeze the lemon into the bag along with all the other ingredients and shake the bag well before leaving in the fridge to marinate for about an hour
4. In a pan on a medium-high heat, cook the salmon with a lid for about 7 minutes on each side
5. Once the fish is cooked to your liking, turn up the heat to add a slight char to the outside of your fish
6. Serve with lemon :)

Salmon Slow-Baked in Maple Syrup

You will need:

• 10 ounces of salmon
• 2 cloves of garlic
• 2 tablespoons of maple syrup
• Salt and pepper to taste
• 1 knob of butter
• 1 full spring onion
• 1 lemon

 Preheat the oven to 170 degrees Celsius

1. Wash the salmon well and place it in a baking pan lined with foil
2. Finely dice the garlic & spring onion
3. Place the salmon in the foil and rub it with the onion and garlic
4. Pour on the maple syrup and add the salt and pepper, squeeze some fresh lemon juice over your fish
5. Melt the butter in the microwave or in a saucepan and pour it over the salmon

6. Make sure the foil also covers the top of the salmon
7. Bake for 45 minutes or until salmon is cooked throughout

Whiskey Glazed Salmon

You will need:

• About 10 ounces of salmon
• 1 & 1/2 tablespoons of low sodium soy sauce
• 1/2 a large orange
• 1 large lemon
• 2 tablespoons of brown sugar
• 1 shot of whiskey
• 2 & 1/2 tablespoons of sesame oil
• 3 cloves of garlic
• 1/2 tablespoon of sesame seeds
• Chives
• Salt and pepper to taste

1. Wash your salmon and place it in a ziplock bag
2. Toast the sesame seeds in a saucepan until golden
3. Finely chop or crush the garlic and add it to the bag
4. Squeeze the juice of the orange and lemon into the bag
5. Add the all remaining ingredients except for the chives and sesame seeds to the ziplock bag and shake it
6. Leave the bag in the fridge for at least 20 minutes to marinate (about an hour is ideal)
7. Cook the fish in a saucepan or grill pan until the fish becomes lighter in colour and is no longer bright pink in the middle
8. Garish the fish with the sauce, sesame seeds and chives