Simple Baked Salmon

Fish & Chips w/ Tartar Sauce

Bahan:
ikan salmon potong2 sesuai selera
1 lemon
1 butir telur, kocok, beri sedikit air
bread crumb
2 butir white potato
margarin untuk menggoreng

Bahan tartar sauce ala Viki:
1/2 cup mayonnaise
1 siung bw. putih, iris halus
2 sdm bawang bombay dipotong kotak kecil2
acar ketimun, potong kecil2
2 sdm ketchup
garam, gula, merica,

Cara membuat:
Fish:
Lumuri ikan dengan air lemon dan merica, diamkan sejenak, tiriskan.
Celupkan dalam kocokan telur kemudian gulingkan di breadcrumb.
Goreng hingga kecoklatan.

Chips:
Potong2 potatoes memanjang seperti french fries.
Goreng hingga crispy.

Tartar Sauce ala Viki:
-Tumis bw putih dan bombay hingga harum.
-Campur semua bahan saus.
-Hidangkan

Tilapia with Mango Salsa

Bahan:
2 skinless Tilapia fillets
1 cup cornmeal + merica + garam + paprika bubuk + parsley bubuk, campur di mangkuk
1/2 lemon
Margarin utk menggoreng

1 buah mango, potong kotak2 kecil
1 cup salsa siap beli, pillih yang "pico de gayo" style.
1 sdt (sendok teh) perasan lime

3 butir red potatoes, potong kotak2 sedang
1/2 cup baby carrots, iris memanjang
1/2 cup buncis, potong 5 cm
Margarin, merica, nutmeg, parsley.


Cara memasak:
Untuk membuat manggo salsa:
Campur potongan mango dan salsa siap jadi.
Beri perasan lime, aduk2, diamkan 10 menit.

Untuk setup sayuran:
Rebus red potatoes, carrots, dan buncis setengah matang
Tiriskan, beri 2 sdm margarin selagi panas, taburi merica, nutmeg dan parsley.

Untuk tilapia:
Lumuri tilapia dengan air lemon. Diamkan 10 menit.
Lumuri tilapia dengan campuran cornmeal, lalu goreng dgn margarin hingga kecoklatan.
Tiriskan.

Siap di hidangkan.

Braised Salmon w/ Lemon-Rosemary Butter Sauce

original recipe from Fine Cooking magazine
Our new favorite. So simple I cannot believe how easy this one is.
Served 2.

Ingredients:
- 2 skinless salmon fillet
- 1 lemon (1/2 to marinate the fish, 1/2 for the sauce)
- 1 big shallot, minced
- 1 tsp fresh rosemary
- 1 tbsp butter + 4 tbsp butter, cut to tiny piece.
- 3/4 cup dry white wine (I used pinot grigio)
- salt, pepper to taste

Preparation:
- marinate salmons with lemon for 10 minute, then pat dry
- sprinkle with salt and pepper.
- melt 1 tbsp butter in a heavy bottom pan in high heat.
- brown one side of the salmons for 2-3 minutes, then flip and brown the other side for 2-3 minutes.
- reduce heat to medium, cover the pan and let the salmons cooked thoroughly (should be firm to the touch)
- remove from heat, serve on 2 individual plates, cover with aluminum foil while you prepare the sauce.

Sauce:
- pat the excess oil from the pan, leave the brown bits.
- on medium heat, with the same pan, cook minced shallot for 2-3 minutes
- add dry white wine and rosemary, cook for 5 minutes until it slightly reduced in volume.
- remove from heat, add butter piece by piece until the sauce become thick and creamy.
- pour the sauce on top of the salmons.

Served with:
Mashed potatoes and fried asparagus