Stuffed Mustard Salmon Fry - 2 Ways

Today I am with full energy to get creative with my salmon. I love this fish first for it's pretty color and it's nutrition value. I actually got bored of the usual salmon fry that I make, so wanted to try something new and be creative. So I came up with this recipe. The First one I made for the adults (me and Shoj) with Chipotle mustard and Apricot vinegrette and stuffed it with Capers and the Second one I made for Anush (kid friendly less spicy recipe) with Honey mustard and stuffed with Cheese.

Both turned out to be good and it was really quick and easy to put it together.

Ingredients:

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1lb Salmon steak sliced lengthwise into three strips (about 1/4 inch thick slices)

salt and pepper to taste

1 tsp Oilive oil

6 tooth picks

For Chipotle mustard Salmon:

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2 tbsp Chipotle Mustard

Apricot Vinegrette

1 tbsp Capers for stuffing

For Honey Mustard Salmon:

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1 tbsp Honey Mustard

1 Cheese stick of your choice (cut into two pieces)

Method:

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Chipotle Mustard Salmon:

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Apricot Vinegrette

Chipotle Mustard

Capers

1. Take the salmon slices in a plate and spread the chipotle mustard, apricot vinegrette, salt and pepper mixture on both the sides of the salmon. Place the capers in one end of the slices and roll them till the end and tooth pick both the sides so that it will not roll out while frying.

2. In a shallow pan add the olive oil and when it's hot place the fish rolls and shallow fry on both sides for about 3 mins per side.

Honey Mustard Salmon:

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1. Take the salmon slice in a plate and spread with honey mustard, salt and pepper mixture on both sides of the salmon. 

2. Place the cheese stick in one end of the slice and roll it till the end and tooth pick the sides so that it will not roll out while frying.

3. Place this fish roll too in the same oil as chioptle mustard salmon and shallow fry it for about 3 mins each side or until the cheese is melted.

Chicken Liver Pepper Fry

Today Shoj wanted to make this chicken liver fry. I was so excited because, we never cooked liver so often and that too this time Shoj wanted to make this recipe. I always remember my mom making it with goat liver, but was not sure about chicken liver. After coming to the US this is the first time we are experimenting with chicken liver. We both love pepper flavor and pepper flavored recipes. So this was a wonderful try and it tasted good and spicy.

Ingredients:

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1/2 lb Chicken liver

10-12 Shallots thinly sliced

1/2 tsp Ginger-garlic paste

1/2 tsp Turmeric powder

1 tsp Chilly powder

1 1/2 tsp back Pepper powder

1 tsp Garam Masala

1/4 tsp Fennel seeds (Saunf)

salt to taste

2 tsp Oil 

1 sprig Curry leaves

Method:

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1. Wash the chicken liver properly and marinate it with salt, turmeric powder, black pepper powder for about 10-15 mins.

2. In a pan add oil, add curry leaves, saunf and when they sputter add onions and saute them until golden brown.

3.  Add ginger-garlic paste and saute until the raw taste is gone for about a min.

4. Now add red chili powder, garam masala and rest of the black pepper powder and saute it until the masala is cooked properly.

5. Now add the chicken liver and coat it properly with all the masala and let it cook for only about 5 mins in medium high heat.

6. Don't overcook it or else it mush get mushy.

7. This recipe goes well with steamed rice or rotis.

Dark Chocolate Cookies

Yet another recipe for cookies...this time I wanted to try with dark chocolate. I actually never heart of cookies made of dark chocolate, but did wanted to try. These cookies came out so good and they were so soft inside with a crunchy outside and with exact sweetness that I wanted.

Ingredients:

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1 1/2 cup Dark Chocolate

7/8 cup Brown Sugar

3/4 cup All Purpose Flour

1tsp Butter

2 Eggs

1/2 tsp Baking powder

1/2 tsp Salt

3 tbsp Sugar

Method:

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1. Preheat the oven to 180°C.
2. Melt the chocolate and butter in a bowl over a pan of boiling water.
3. In another bowl, combine the flour, baking powder and salt.
4. In a third bowl, mix the eggs with the sugar until light in color.
5. Add the flour mixture into the egg & sugar bowl. Stir well.
6. Add in the melted chocolate. Stir well.
7. Cover a tray with baking parchment.
8. Refrigerate the dough in the fridge for about 30-45 mins so that it hardens a bit and you can make balls easily.
9. Using teaspoons, make small balls of dough, roll them in the sugar and place them on the baking tray.
10. Bake for 10 to 12 minutes.