by tashmcgill | Jan 8, 2015 | Food & Drink, Recipes
Time to prepare: 15 min
Ingredients – salmon fillet, zucchini, whole grain mustard, lemon (cream & fresh garlic, optional).
Easy to prepare with just a pan and good knife skills or a new favourite kitchen gadget, this will be a favourite weeknight supper. You can easily make this dish for one or four, simply increase the number of fillets and allow one medium size zucchini per person.
- Salmon, in the pan. Heat the pan to medium (I prefer a heavy case steel plan), melting a knob of butter and splash of oil. Place the fillets skin down and let cook for 4-5 min for an one inch thick fillet.
- Zucchini, into ribbons. Using either a spiralizer, mandolin or a sharp knife, prepare your zucchini into ribbons or noodles. Very fashionable food, right on trend. I love this one from The Home Store. It has two cutting widths and even deals with tougher carrots and hard vegetables which is great for making homemade pickled vegetables and garnishes.
- Swap the salmon for the zucchini. Let the salmon rest momentarily out of the pan while you place the zucchini in the pan with a tablespoon of whole grain mustard. Gently cook for one minute. If you like garlic, now’s true time to add a freshly crushed bulb. If you like cream, add a splash. Otherwise, add an extra tablespoon of butter or extra virgin olive oil. It should make just enough sauce to coat the vegetable. Stir til combined, sprinkle with salt and pepper.
- Put it back together. Push the zucchini to the edge of the pan and place the salmon skin up in the centre of the pan. Squeeze half a fresh lemon over the pan – half a lemon per two fillets. The sauce should gently bubble. Leave to cook for three minutes, then take the pan off the heat but leave to rest for 3 min.
- Plate up, using a shallow bowl. You can use a large carving fork to twist the noodles or just tongs to make a nest in the centre of the bowl. Place the salmon skin up, nestled on top of the zucchini. If you have fresh parsley or dill, roughly chop and sprinkle on top. Enjoy.
Will also keep well overnight for lunchtime leftovers the next day.
by tashmcgill | Dec 20, 2014 | Food & Drink, Girl About Town
Ebisu is quality Japanese at about the same price point as Masu in Federal St, with less fusion influence.
All the classics are there – essential Rainbow roll, karaage and sashimi. Best – the fried flounder served on the deep fried spine from which the delicate fillets were cut. No picture, no time. They disappeared too quick. Also to be appreciated, sake served in wine glasses. It reduces the temptation to throw it back hastily and encourages you to linger, savouring the unique spirit of Japan. Remember they share a kitchen with Fukuko, the fab shochu cocktail bar next door. Clever hospitality.
by tashmcgill | Dec 18, 2014 | Food & Drink, Girl About Town
Simon Gault’s Euro has been an institution on Auckland’s waterfront, particularly if you have a hankering for rotisserie chicken. Recently there’s been a shift at Euro to embrace a new way of eating – less sugars, more whole foods, less processed carbs. I was excited to try it. The standout was the sashimi starter with citrus and cucumber. Followed by salmon and zucchini spaghetti for mains, the food was light and delicious.
by tashmcgill | Dec 15, 2014 | Food & Drink, Girl About Town
This is the ‘Something Fishy’ at Apero Food & Wine, the new offering from Leslie and Mo. You’ll find it tucked into a narrow long room on K’Rd. They serve delectable, careful food. The housemade everything is delicious but the sausage by the metre is a standout. They serve well chosen wines, gin and Campari. For good reason, they serve what works – and you should trust them, because they really do know what they are talking about. Check them out on Facebook.
by tashmcgill | Jun 20, 2014 | Food & Drink, Girl About Town
I ate at Ostro. The Poussin is beyond belief and a custom Negroni with a hint of fig was delicious.
by tashmcgill | Jun 19, 2014 | Food & Drink, Girl About Town
I went to The FoodStore in Auckland’s Viaduct for an amazing 4 course dinner matched with Amisfield wines. Dishes included wild rabbit & apricot canapés, slow-cooked Cardrona merino lamb and a mouthwatering kingfish & moon clam broth. Chef Jay Sherwood flew up from Amisfield and joined Mark Southon and team at The FoodStore. Two of my favourite dining experiences combined in one. Visit both. Check out more photos here.
