Fish and seafood are perfect for dining al fresco as they can make light and elegant dishes. So whether you are hosting a sophisticated dinner or a casual get-together, these recipes are sure to please your guests!
BBQ Salmon Burgers
BBQ Salmon Burger
Author:
Serves: 4
These salmon burgers are easily tailored to your own taste and can be served alongside homemade coleslaw and sweet potato chips.
Ingredients
- 500g raw & skinless salmon
- 1/3 cup panko breadcrumbs
- 2 tablespoons bbq sauce
- 1 tablespoon dijon mustard
- 2 tablespoons freshly grated parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 4 burger buns
Instructions
- Add salmon to the bowl of a food processor and pulse until it’s somewhat ground.
- Remove and add salmon to a bowl with remaining ingredients (except for buns!) and mix with a spoon until just combined. Form into 4 equally-sized burgers. Heat a skillet (or grill) over medium-high heat and cook burgers on each side until golden – about 3-4 minutes per side. You could also cook on a BBQ if you fancy it!
- Serve with additional BBQ sauce, lettuce and red onion for topping.
Grilled Tuna Salad Nicoise
Grilled Tuna Salad Nicoise
Author:
Serves: 6
Salad Nicoise is a French classic that is best enjoyed in the summer. Using fresh tuna steaks makes it extra special!
Ingredients
- For dressing:
- 1/4 cup red-wine vinegar
- 2 1/2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- Rounded 1/2 teaspoon anchovy paste
- 1 cup extra-virgin olive oil
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 tablespoons finely chopped fresh basil
- For salad:
- 350g green beans, trimmed
- 700g small potatoes
- 700g tuna steaks
- Vegetable oil for brushing
- 1/4 cup drained bottled capers
- 350g lettuce leaves separated
- About 2 cups cherry or grape tomatoes
- 2/3 cup brine-cured black olives
- 4 hard-boiled large eggs, quartered
- 3 tablespoons finely chopped fresh parsley and/or basil
Instructions
- Make dressing.Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
- Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Prepare grill for cooking. If using a charcoal grill, open vents on the bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once until browned on outside but still pink in the center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
- Transfer potatoes to the platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter. Toss lettuce in a bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to the platter. Toss tomatoes in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter.
- Arrange olives and eggs on the platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
Smoked Mackerel Salad on Rye Bread
Smoked Mackerel Salad on Rye Bread
Author:
Serves: 2
A fantastic starter that only takes minutes to put together! Mackerel is a delicious fish and it’s packed with heart-healthy oil.
Ingredients
- 1/2 a smoked mackerel
- 1/2 cucumber, thinly sliced
- 1 small red onion, finely chopped
- 1 bunch of chives, finely chopped
- 1 tbsp capers, rinsed and drained
- 100 g frisée leaves
- Salt and freshly ground pepper
- 2 slices of rye bread
- 5-6 radishes, chopped
Instructions
- Carefully remove and discard all bones and skin from the mackerel and break up the mackerel meat into small pieces.
- Mix the mackerel, cucumber, onion, chives, capers, egg and frisée leaves in a bowl. Season to taste with salt and pepper.
- Serve the mixture on rye bread, topped with chopped radishes.
