YumFood

Roast Salmon and Peppers With Caper Vinaigrette

Serves 4 Hands-On Time: 10m Total Time: 25m
Ingredients:

• 1 cup long-grain white rice
• 2 small red bell peppers, quartered
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• salt and black pepper
• 1 piece skinless salmon fillet (1 1/4 pounds)
• 1/4 cup fresh flat-leaf parsley, chopped
• tablespoon capers, chopped
• 1 tablespoon red wine vinegar

How to:

• Heat oven to 400° F. Cook the rice according to the package directions.
• Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, ½ tea-spoon salt, and ¼ teaspoon pepper. Roast for 5 minutes.
• Season the salmon with ¼ teaspoon salt and 1?8 teaspoon pepper and nestle it among the vegetables.
• Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
• In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil. Drizzle over the salmon and rice.

Photograph by: Marcus Nilsson

By Sara Quessenberry,  September 2009, REal Simple.com

Cooking Time:
Prep: 10 minutes, Cook: 10 minutes
Ingredients:

• 12 oz. Sole fillets
• Paprika
• White pepper
• Sea salt (table salt is fine)
• ¼ cup butter, softened
• 1 ½ tbsp Chardonnay (or any white wine)
• ? tsp Garlic, minced

How to:

• Preheat the oven to 375 degrees and lightly oil a baking pan.
• Add the fillets and lightly season with paprika, white pepper, and sea salt.
• Melt the butter in a skillet over medium heat.
• When hot, add the minced garlic and saute until the garlic is lightly browned
• Add the Chardonnay to the pan slowly and reduce heat enough to lightly simmer.
• Bake the sole fillets until the sole is just beginning to flake (about 4-6 minutes).
• Spoon the sauce over the warm fish and serve immediately.

White wine and a touch of garlic accent the delicate taste of sole.

Baked sole with Chardonnay and garlic butter

Recipe from: http://www.professionalrecipes.com/recipes/seafood/baked-sole-wine-garlic-butter.html

Cooking Time:
Prep: 20 minutes, Cook: 12 minutes

Ingredients:

• 3 tbsp Olive oil
• 1 pound Shrimp, large, peeled and deveined
• 2 tsp garlic, minced
• 3 tbsp Basil, fresh, chopped
• 3 tbsp Butter
• 1 pound Linguine (preferably fresh)
• Grated Asiago cheese (as desired)

How to:

• Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to the water.
• Cook the linguine for 7-8 minutes (al dente), stirring every minute.
• While the linguine is cooking, heat a large skillet with remaining olive oil.
• When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
• Add the garlic and the basil to the saute and cook an additional 2-3 minutes.
• Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
• Serve immediately and garnish with the Asiago cheese as desired!

Shrimp Linguine with Basil Garlic Butter

Recipe from: http://www.professionalrecipes.com/recipes/pasta/shrimp_linguine_basilgarlic_butter.html

Tom Yum Goong

SOUP TO BOOST YOUR IMMUNE SYSTEM?

Hot and sour prawn or chicken soup – depending which you prefer…

Ingredients:

• 750ml stock
• 1 stick lemon grass, bruised
• 5cm piece of ginger, sliced
• 45ml fish sauce
• 4 red chillies, finely sliced
• 100g shiitake mushrooms
• 350g chicken breast, sliced OR prawns
• Small handful fresh basil
• Small handful fresh coriander
• Small handful spring onions

The how to:

• In a pot, bring the stock to the boil and add lemon grass, ginger, fish sauce and chillies.
• Cook for about 15 minutes and then strain the liquid.
• Bring back up to the boil and add mushrooms and chicken.
• Cook for a further 5 minutes. Remove from the heat and stir in the basil, coriander and spring onions.
• Serve immediately.

(courtesy of The Times)

Neat, clean, tidy but not clinical. In fact, despite the white interior theme throughout, Geisha is actually a pretty comfortable place to relax after work with a glass of good wine, and indulge in the half price sushi special they offer.

If you’re looking for a sushi deal of the century Geisha definitely offers Baluga a good run for its money, not that I could complain about Baluga at that!

My friend Regan and I tucked into our usual spread of avo and tuna rolls topped with calamari tempura; prawn tempura rolls; salmon sashimi, salmon roses, and an additional bean pod dish.

The sushi special drives an incredible bargain, but careful which wines you order as a glass or two could literally triple you bill!
Succulent, fresh, and delicious is how I choose to describe the sushi at Geisha…
As for the noodle dishes… I’m saving that delicacy (if I may call it that) for a whole nother chapter!

Geisha in Green Point

Contact:

Tel: 021 439 0533
47 Main Road
Cape Royal Hotel
Greenpoint
www.geishawokandnoodlebar.com

Not just delicious to eat and healthy, too, there’s also something delightfully pleasing about a row of perfectly rolled sushi or a delicate arrangement of fresh fish. But though the ingredients for making sushi and sashimi at home are increasingly available, there remains the feeling that only professionals are capable of making these elegant Japanese foods successfully.

The simple truth, of course, is that these dishes are surprisingly easy to make, and your own offerings will be just as tempting as many a restaurant serving. A real part of the enjoyment of sushi and sashimi is in their preparation, presentation, and sharing with friends and family.