Marinated Salmon and Poached Egg Toast

Photo by Cristina Gonzalez

Photo by Cristina Gonzalez

Marinated salmon is for me the taste of Christmas, or at least it was until I started making batch after batch of it, becoming almost a permanent fixture in my fridge… perfect on crackers with some cream cheese, love it in a salad with spinach, feta and walnuts and of course as the star ingredient of my very favorite weekend breakfast/brunch, marinated salmon & poached egg toast!

My mum started making marinated salmon as a Christmas treat when we were kids, but funny enough, she used to get the curing salts already made from one particular shop, until one day they had the brilliant idea of changing the formula, ruining our Christmas menu in the process! My mum swore the new salts were not near as good as the originals. So that was that, my mum didn’t dare to try her own concoction and we never saw her beautiful marinated salmon again.

Not too long time ago, I decided I have had enough of missing my beloved marinated salmon, so I decided to take matters into my own hands; after a few trial and error attempts, I found the perfect recipe, and it couldn’t be any easier to make; there is almost not right or wrong when it comes to marinated salmon, it is a matter of taste and discovering what you like.

The curing salts consist of equal parts of salt and sugar, and then any flavoring you dare adding, dill, 4 peppercorn mix, grated beetroot, lemon rind… you name it… the tricky part is to balance the thickness of the salmon fillet, how much weight you put on top of it while curing and for how long you it leave to marinate. To be honest, unless you forget it in the fridge for days it is quite difficult to stuff up, is that easy to make. Use this recipe as a guideline, and then you can adjust it to your liking or the quantity of salmon you are preparing.

Now every weekend can potentially taste like Christmas… yippee!!!

Salmon

Marinated-Salmon

Marinated-Salmon-and-Poached-Egg-Toast

Photo by Cristina Gonzalez

Marinated Salmon and Poached Egg Toast

Yield: 4 Servings

Ingredients

  • 2 x 250g (8oz) fresh salmon fillets, pin bones removed. Previously frozen and defrosted
  • 4 thick slices crusty or sourdough grainy bread, toasted
  • 4 medium free range eggs, poached to your liking
  • baby spinach, washed
  • homemade aioli
  • Freshly cracked black pepper
  • Curing Mixture
  • 1 tablespoon sugar (I used raw sugar)
  • 1 tablespoon salt (I used kosher salt)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon crushed 4 peppercorn mix (black, white, green & red)

Directions

  1. Mix curing mixture ingredients in a small bowl
  2. Pat dry salmon fillets. Get a big piece of cling film and place it the the kitchen bench. Arrange one piece of salmon, skin side down in one end of the cling film. Cover flesh side evenly with the curing mixture. Cover second piece of salmon (flesh side) with the curing mixture as well
  3. Sandwich salmon fillets (flesh sides touching) and wrap tightly with the cling film. Place in a container and weight fillets down with something flat (like a carton of juice) Place in the fridge and let marinate for 24 hours
  4. Take marinated salmon from the fridge, unwrap and rinse quickly under the running tap. Pat dry with paper towels (try not to remove all the dill) Wrap in clean cling film. Keep in the fridge and slice when needed. Will keep in the fridge for 3 - 4 days
  5. Assemble Toast
  6. Spread a good dollop of aioli on each toast. Top with spinach leaves, thinly sliced marinated salmon, and poached egg. Season with freshly cracked black pepper
http://www.danceofsaucepans.com/marinated-salmon-poached-egg-toast/

Pork Tostadas with Mango and Avocado Salsa

Pork-Tostadas-with-Mango-and-Avocado-Salsa

Photo by Cristina Gonzalez

These Pork tostadas recipe started one night having dinner with our neighbors, and of course, talking about food! They were explaining they had discovered this recipe of South American style roasted pork, from Bill Granger using chipotle chilies in adobo… immediately my ears perked up and from then on, I totally patronized the conversation (I can’t help myself, I swear, it is beyond me…) anyway, so much interest I showed that bless them, next thing I know they were knocking on my door with a deboned pork shoulder for me to try the recipe… and they even printed the recipe for me as well. Buuut, me being the adventurous cook I am, decided to ditch the recipe and experiment a little… using of course my new favourite ingredient… chipotle chillies in adobo, the ingredient that sparkled it all.

So “a bit of these and a bit of that” later, my pork shoulder was coated in all kinds of goodness and comfortably snuggled up in a zip lock bag, looking at spending a chilling night in the fridge. The day after I slow roasted the pork for 3 hours (next time I am trying the slow cooker, just to see the differences in texture and taste) I ended up using the oven pan juices to make a gravy/sauce to dress the roasted pork, and what a difference that made!! The fruity salsa goes so perfectly well with the stronger flavors of the smoked chilies and the pork, and the crispy corn tostadas add some crunch and a little nutty taste.

Welcome the classic Sunday roast with a Mexican twist!

Buen provecho amigos!!

Pork-Tostadas

Photo by Cristina Gonzalez

Pork Tostadas with Mango and Avocado Salsa

Photo by Cristina Gonzalez

Pork Tostadas with Mango and Avocado Salsa

Yield: 4 Servings

Ingredients

  • 1 kg (2 lb) deboned pork shoulder, tied up with butchers twine
  • 1/2 cup beef or chicken stock
  • corn tostadas to serve (deep fried corn tortillas)
  • Pork Marinade
  • 3 garlic cloves, peeled
  • 1 + 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chipotle in adobo paste check notes (or to taste)
  • 2 tablespoons olive oil
  • 1/4 teaspoon grated orange peel (make sure to grate just the orange part)
  • juice of one big orange
  • 1/3 cup sherry
  • 1/2 medium red onion, sliced
  • 1 dry bay leaf, broken into 3 - 4 pieces
  • Pork Gravy
  • 1 - 2 teaspoons flour
  • 1/4 cup sherry
  • 3/4 cup beef stock, warmed
  • Mango & Avocado
  • 1 ripe mango, cubed
  • 1 ripe avocado, cubed
  • 1 - 2 tablespoons chopped red onion
  • juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • black pepper

Directions

  1. Place the first 7 ingredients of the pork marinade in a mortar, pound with the pestle until a uniform paste forms. Reserve
  2. Score pork meat slightly. Massage the reserved paste all over the pork. Place in a zip lock bag, add orange juice, sherry, sliced onion and bay leaf pieces. Seal and place in the fridge to marinate for a few hours (ideally overnight) turning the bag up side down now and then
  3. Preheat oven to 160 °C (325 °F) Place pork in an oven dish, with the marinating juices (discard some of the onion) Pour in 1/2 cup of stock. Cover with tin foil and cook in preheated oven for 1.5 hours. Uncover and cook for another 1.5 hours, basting with the juices occasionally (add more stock if the bottom of the dish starts looking dry)
  4. Gravy: get rid of most of the fat from the oven dish, reserve 1 - 2 tablespoons of the fat and juices. Place dish in the stove over medium heat. Add fat and sprinkle flour, cook for 1 minute. Stir in sherry, cook until evaporates a little, scraping the bottom of the pan. Add stock slowly. Cook for a couple of minutes. If it looks lumpy you can either strain in to a clean pan or process it until smooth. Keep warm
  5. Take pork out from the oven. Rest covered for 15 minutes. Slice and mix it with the warmed gravy
  6. Mango & Avocado Salsa: mix all ingredients in a medium bowl. Reserve
  7. Assemble: place roasted pork on top the tostadas, spoon salsa over it. Simple, delicious.
http://www.danceofsaucepans.com/pork-tostadas-mango-avocado-salsa/