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 |
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| Chipotle Mustard |
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| 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.
