Baked Salmon

Salmon is abundant here in the Pacific Northwest and is a highly popular fish. It is full of omega-3 fatty acids which is known to improve heart health. We have attempted to make it to suit our spicy Indian palates. Absolutely healthy and delicious this dish makes a great appetizer or a side.

Prep Time: 20 mins
Ingredients

Salmon fillets (cubed): 10 pieces
Chili Powder: 2 teaspoons
Turmeric Powder: 1 teaspoon
Coriander Powder: 2 teaspoons
Pepper: 1 teaspoon
Fenugreek powder: a pinch
Curry Leaves: handful
Olive oil: 3-4 tablesoons
Lemon juice: 1/2 lemon
Salt to taste

* You can use the fresh or frozen fillets. We used the frozen salmon fillets from costco.

* You could also use any fish curry masala which is one step easier to make the marinade.

* You can instead add 1 1/2 tablespoons of the fish masala, salt, pepper, olive oil, lemon juice and curry leaves.

* The oil in the marinade is key to getting a moist fish when baking else it will get very dry and rubbery. 

Mix all the dry powders. Add the olive oil and lemon juice. Tear in the curry leaves. Make a smooth paste and rub it all over the fish cubes. It's best if you can marinate for more than 24 hours. Pre heat the oven to 500 F.

Take an oven proof flat baking tray or a pizza plate. Cover it in aluminium foil. Spray some cooking oil or rub some oil before you put the fish else it might stick to the aluminium foil. Put the marinated fish cubes and bake for about 15 - 20 mins when it almost starts to brown, broil it on high for 2-3 mins and turn off the oven. It might take longer, keep a check on the fish while it bakes.

Serve hot. Squeeze some more lemon if you like.

Cabbage Spinach Fried Rice

This is a quick fix meal with a few basic ingredients we usually have in the fridge. Interestingly this combination of Spinach and Cabbage is really good and is a great way for kids to eat some greens and protein all in one meal.

Prep Time: 20 mins
Ingredients

Cabbage (sliced): 1/4 cup
Spinach (chopped): 1/4 cup
Basmati Rice (cooked): 1 1/2 cup
Onions (chopped): 1/4 cup 
Ginger (chopped): 1 tablespoon 
Garlic (chopped): 1 tablespoon
Green Chili (chopped): 2-3
Egg (optional): 1 scrambled
Salt and pepper to taste
Oil: 2 tablespoons

Heat oil in a wok or a deep heavy bottom dish. On medium to high flame add the chopped onions, ginger, garlic, green chilies and saute. Make sure you keep sauteing else it will burn. Add the cabbage and spinach and saute. Add salt and pepper to taste. Add the cooked rice and mix well. Scramble the egg in a different pan with some salt and pepper. Mix into the rice and serve hot.

Nachos

Superbowl is only a day away and this year the excitement has been crazy since our home team the Seattle Seahawks is playing. Go Hawks!!!

To make it more fun this super bowl party, we decided to try Nachos. Its like chips and dip all together in one big dish. What more do you need than Chips, cheese and some heat to watch the big game.

For those who want a non-veg appetizer you could give this super easy chicken wings recipe a try.

Prep Time: 20 mins
Ingredients

Tortilla Chips: 1 bag (we used little more than half )

Black Beans or Refried beans or chilli with beans: 1 can

Salsa (we used the hot chunky): 1/2 bottle

Sour Cream: 4-5 tablespoons

Guacamole: 4-5 tablespoons

Sliced black olives (canned or fresh): 4 tablespoons

Jalapenos (pickled): 3-4 tablespoons

Tostitos Salsa Con Queso / Cheesy sauce: 1/2 bottle or more 

(we used the store bought one for convenience sake)  

Mexican shredded cheese: 1/4  cup

Scallions/ Green onions (optional): 1 bunch chopped

*We used homemade Guacamole, for the recipe click here.

In a flat bottom oven safe dish spread a layer of tortilla chips. Sprinkle a layer of cheese on top of it. Meanwhile heat the beans for two minutes in the microwave. Preheat the oven for 375 F. Once the oven is ready bake for 5-7 minutes or until the cheese melts slightly. Spread the beans on top it. Add  the rest of the chips. Spread a layer of chunky salsa, olives, jalapenos. Drizzle the cheesy sauce and bake again for 5 mins. Take it out and add the guacamole and sour cream. Garnish with the scallions if you like.

Serve hot and we bet it will vanish off in minutes.