Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

Hello Everyone! As I stated in my very first post for the year 2020, I mentioned that I would not be revealing the theme for the year as I want to give you guys a chance to guess. I also mentioned that it might not be obvious for the first few months. But as a new month dawns upon us, this means that it’s time to change it up a little bit; to make it start to look a little clearer on where the journey of Amcarmen’s Kitchen will take us this 2020.

Tonight’s recipe is perfect for an easy weeknight meal, yet also fancy enough to impress your guests on the weekend! What’s even better is that it’s ready in under 30 minutes! It’s full of vibrant orange flavour and pairs well with the fresh tarragon. Actually, a little side note – the recipe uses fresh rosemary to pair with the salmon. I had a hard time sourcing rosemary the weekend I wanted to whip this dish up and so I ended up using the next best thing I could find – tarragon!

Orange-glazed Salmon with Tarragon

This Orange-glazed Salmon is a hearty and filling dish packed with fresh flavours and healthy fats. Sear the salmon first so that you get that delicious and slightly crisped golden-brown exterior with a tender, fall-apart interior. As this dish makes quite a bit of sauce, it is best served with a side of rice or couscous to soak up all that yummy goodness. Don’t forget a side of veggies too for some added fibre to your diet!

Before we dive into tonight’s recipe, please check out the original where I drew my inspiration from, another recipe from Jaclyn over on Cooking Classy.

Orange-glazed Salmon with Tarragon Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4

INGREDIENTS

  • 4 salmon portions (1-inch thick, skin on)
  • 2/3 cup fresh orange juice (about 2 small Navel oranges)
  • 2-3 garlic cloves, minced
  • 1/4 shrimp bouillon cube, dissolved in 5 tbsp of water
  • 1 & 1/2 tbsp honey
  • 1 & 1/2 tbsp orange zest
  • 1 tbsp fresh lemon juice
  • 2 & 1/2 tsp cornstarch
  • 2 & 1/2 tsp fresh tarragon, minced
  • 2 tsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Tarragon sprigs, to serve

To serve

  • Blanched vegetables of choice
  • Navel orange wedges/slices
  • Steamed plain rice or couscous

METHOD

  1. Heat olive oil in a large non-stick frying pan or skillet over medium-high. Make sure that it is hot enough, but not too hot that it starts smoking.
  2. Season both sides of the salmon with salt and freshly ground black pepper before adding to the pan. Cook, skin side down first before flipping, about 3-4 minutes per side or until browned and cooked through. Once done, transfer the salmon to a plate lined with a paper towel to soak up any excess grease.
  3. With the same oil in the pan, add the garlic and minced tarragon. Sauté for about 20 seconds, taking care not to burn them, and then add 4 tablespoons of the shrimp bouillon cube dissolved in water. Simmer until mostly reduced. Stir in the orange zest, orange juice, lemon juice, and honey.
  4. In a small bowl, whisk together the remaining tablespoon of the shrimp bouillon cube dissolved in water with the cornstarch. Pour into the pan and whisk until thickened. Season the sauce with salt and freshly ground black pepper to taste. Allow to simmer for about a minute while constantly whisking.
  5. Return the salmon to the pan and spoon the sauce over. Remove from the heat.
  6. Serve with vegetables of choice, in this case I used mustard leaves, on the side with extra slices of fresh oranges and steamed rice (optional). Enjoy!

Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

BON APPÉTIT

– Ally xx

myTaste.com

Tropical Mix Smoothie

Tropical Mix Smoothie

Hello Everyone! Once again, time really has flown by! I can’t believe that it’s already the end of March and we’re already a quarter into the year. I wish I could say the same for each passing day I spend in the office. It was only just recently where I started to feel that everyday is like a Monday, and that weekends do not exist – even Sunday does not feel like a Sunday anymore. Everyday is Monday. Haha, I’m so pessimistic; but no, seriously, just last week I was convinced that the afternoon of Wednesday was already Thursday, and that the next day would be Friday. I was rushing to get all my work done that was due for Friday, only to realise a little later that is was still only Wednesday. Sigh. I think I briefly mentioned this is last week’s post too – yes, still not over it haha!

Anyway rant aside! Nothing exciting has happened since my post last week besides the night that we (my colleagues and I) went wax (yes, not ice) skating. I was a bit sad to find out that the rink was not actually ice, but I was also slightly a little bit relieved because I find it easier to skate on wax than ice. I nearly made a no-fall record for myself, until my colleague Grace dragged me down with her. Other than wax skating, I managed to complete my meat free week that ended on Easter Sunday! This weekend I’ll be hanging out with some of my high school buddies whom I have not seen in forever! We’ll be watching Belle the Musical (Beauty & The Beast), but as usual, before the weekend comes it’s going to be all about work work work work work.

Happy days are here as sweet Philippine mangoes are finally in season! And because of that, I cannot resist a refreshingly delicious tropical smoothie that just screams Summer is here! Mangoes alone tastes so good, and that is one of the reasons why people often forget that mangoes are actually quite beneficial to our health, however, there are a few cautions to take into consideration especially if you have some allergies that can cause a reaction to consuming mangoes. First of all, research has shown that antioxidant compounds in a mango fruit has been found to protect against colon, breast, leukaemia, and prostate cancers. Other than that, mangoes contain high levels of fibre which helps to lower cholesterol levels.

This particular health benefit caught my attention, and it’s that mangoes helps in diabetes. I would think that it would spike sugar levels because of it’s insane sweetness, but apparently the fruit has a relatively low glycemic index (41-60) so moderate quantities will not increase sugar levels. The mango leaves though, help normalise insulin levels in the blood.  The traditional home remedy involves boiling leaves in water, soaking through the night and then consuming the filtered decoction in the morning.  To read up more on the health benefits of mangoes, click here.

Now as mentioned, there are some cautions to look out for when consuming mangoes:

  1. If you have a latex allergy, a reaction is possible, particularly green mangos. This reaction develops because of anacardic acid.
  2. Mango peel and sap contain urushiol, the chemical in poison ivy and poison sumac that can cause an allergic reaction in susceptible individuals.
  3. Mangos are ripened by some dealers using calcium carbide which can cause serious health problems (one more reason to buy organic).  If you do have inorganic mangos, do wash them properly before consuming or soak overnight in water.

Tropical Mix Smoothie Ingredients

PREP TIME <5 MINS | COOKING TIME | SERVES 3

INGREDIENTS

  • 3-4 pineapple slices
  • 2 bananas, peeled and cut into chunks
  • 2 ripe Philippine mangoes (or any other sweet mangoes), peeled and cut into chunks
  • 1 cup coconut water
  • Juice of 1 large orange

METHOD

  1. Add all ingredients to a blender, and pulse until combined. If the smoothie is too thick, add more coconut water. If it is too thin, add more fruit and/or ice if needed.
  2. Serve immediately and enjoy!

Tropical Mix Smoothie

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Citrus Poppyseed

Breakfast Muffins: Citrus Poppyseed

Hello Everyone! So I think I mentioned that last week was supposed to be Muffin Making Monday, but because I was still travelling the outback, scaling one of the best climbs from that trip, and ever, at Kings Canyon. I do apologise if I happen to bring this up in every single post for the next couple of weeks – I just can’t get over such an amazing trip!

Anyway, so technically Jialing and I had our Muffin Making Monday… on a Sunday. Jialing got called into work just for this Monday, but we still didn’t want to miss out on muffins as to quote Jialing “I didn’t have breakfast for the past two weeks” *insert sad face emoji*. So we then decided to bake on Sunday instead! Jialing again whipped up her Raspberry & White Chocolate with Lemon Streusel Muffins (she actually wanted to do a mixed berry one this time, but gutted that Coles ran out of them when we went to do our groceries together). And as the heading of this post states, I made Citrus Poppyseed Muffins, which Jialing actually made before and tasted so good that I wanted to make them for myself this time around. Please check out the original recipe over on Sally’s Baking Addiction. The original recipe calls for 3 tablespoons of poppyseeds, but because I used what Jialing had leftover from last time. I think I only had about a tablespoon for these so they aren’t quite as evident in the photographs.

Poppyseed fun fact: It takes 2,000,000 of these tiny black polka dots to equal one kilo.

Breakfast Muffins: Citrus Poppyseed Ingredients

PREP TIME 10 MINS | COOKING TIME 15-18 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 2 & 1/3 cups plain flour
  • 1/2 cup Greek or regular yoghurt
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 115g salted butter, melted
  • 2 large free range eggs
  • Juice and zest of 2 medium-sized lemons
  • Juice and zest of 1 large orange
  • 3 tbsp poppyseeds
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • Coarse sugar, for sprinkling

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Whisk the flour, white sugar, brown sugar, poppyseeds, baking powder, baking soda, and salt together in a large bowl until well combined. Set aside.
  3. In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together thoroughly mixed. Then, whisk in the eggs one at a time, and then whisk in the yoghurt and vanilla.
  4.  Pour the wet ingredients into the dry and gently mix together until no pockets of flour remain. Be careful as to not over mix the batter. The consistency of the batter should be quite thick.
  5. Spoon the thick batter into the muffin cups, filling them all the way to the top and sprinkle each with additional lemon and orange zest as well as coarse sugar.
  6. Bake in the oven for 5 minutes at 220C. Then, reduce oven temperature to 190C and continue to bake for 10-13 minutes longer or until tops are lightly golden. To check if they are done, insert a toothpick in the centre of the muffin. If it’s cooked through, the toothpick should come out clean, if not then bake further at 2-3 minute intervals (as to not accidentally over bake them).
  7. Once done, remove from the over and allow to cool for 10 minutes. Muffins stay fresh in an airtight container at room temperature for up to 5 days.

Breakfast Muffins: Citrus Poppyseed

Breakfast Muffins: Citrus Poppyseed

BON APPÉTIT

– Ally xx

myTaste.com