Category Archives: Pescetarian

Salmon & Rocket Patties

This recipe is so easy to make and so versatile! It can be served as a main meal with various vegetables, rice and lots of homemade sauces. You can be creative and modify the ingredients as you wish, for example using some cooked asparagus instead of rocket or simply a lot of parsley to flavour the dish. You can use some leftovers, if you have potatoes, vegetables or fish that blend well with the other ingredients…. Anyway, have some fun with it!

In this recipe I used frozen salmon fillets ; I defrosted the fish and drained it well before I started with the recipe method. I also used rocket leaves because they are very aromatic and they really go well with salmon. Rocket is usually eaten raw, but is also wonderful cooked! Try it! 😉

Salmon & Rocket Patties (oven baked).

for about 8-10 patties

Ingredients

2 salmon fillets, 200 g (skinless and boneless)

2 large floury potatoes

2 eggs

1 onion (or 2 spring onions), finely chopped

60 g fresh rocket leaves

1 tablespoon fresh parsley leaves, finely chopped

4 tablespoons grated Parmesan cheese (optional)

4 tablespoons extra virgin olive oil

breadcrumbs

salt and pepper to taste

Method.

1. Steam (or boil) the potatoes until tender, then mash them well.

2. In a frying pan, sauté the onion in 1 tablespoon of extra virgin olive oil, until tender.

3. Break the salmon flesh into small pieces. Place the salmon in a bowl and then add the onion, the chopped herbs, the mashed potatoes, 4 tablespoons of grated Parmesan cheese and some salt and pepper.

4. Beat 2 eggs then add them to the mixture and stir everything well.

5. Shape some patties and roll them in a plate full of breadcrumbs, until evenly coated.

6. Place in the oven at 160° C for about 20-25 minutes with 3 tablespoons of extra virgin olive oil (or you can fry them, if you prefer).

Serve with vegetables and a sauce of your choice. Enjoy!

Crocchette di rucola e salmone (cotte al forno)

per circa 8-10 crocchette

Ingredienti

2 filetti di salmone, 200 g (senza pelle e senza osso)

2 patate grosse farinose

2 uova

1 cipolla (o 2 cipollotti), tritata finemente

60 g di foglie di rucola fresca, tritate

1 cucchiaio di prezzemolo fresco foglie, tritato finemente

4 cucchiai di parmigiano grattugiato (facoltativo)

pangrattato q. b.

olio extra vergine di oliva

sale e pepe

Preparazione.

1. Fate cuocere le patate a vapore (o fate bollire) fin quando sono tenere, poi schiacciatele con lo schiaccia patate.

2. Fate soffriggere la cipolla con 1 cucchiaio di olio extravergine d’ oliva per qualche minuto.

3. Rompete la polpa di salmone a pezzetti con le mani. Mettete il salmone in una ciotola e poi aggiungere la cipolla, le erbe tritate, le patate schiacciate, 4 cucchiai di parmigiano grattugiato, sale e pepe.

4. Sbattete 2 uova e aggiungetele al composto. Mescolate bene il tutto.

5. Formate delle polpette grosse e schiacciate, poi passatele in un piatto con abbondante pangrattato, fino a ricoprirle uniformemente.

6. Cuocete in forno a 160 ° C per circa 20-25 minuti con abbondante olio extra vergine d’oliva (oppure potete friggerle, se preferite).

Servite con verdure e salse a piacere.

Salmon with Pesto, Potatoes And Green Beans

A lovely and easy spring recipe, inspired by our trofie al pesto, a traditional Genoese pasta served with boiled green beans and potatoes, seasoned with plenty of fresh pesto….Really delicious!!!

For this recipe I am using salmon instead of pasta and then I added more vegetables with some lemon juice to lighten up the dish, as salmon is quite an oily fish.
This is definitely a very healthy dish, packed with fibre and wonderful nutrients like vitamin K, C, vitamins B, manganese and omega-3 fatty acids (just to name a few).

Salmon with pesto, potatoes and green beans.

4 salmon fillets (about 100 g each)

130 g of fresh pesto (see the pesto recipe)

300 g green beans, washed and cleaned

300 g potatoes, washed and peeled

a few drops of lemon juice

a few tablespoons of water

Method.

1. Steam the green beans with the potatoes (cut into pieces) for 15 minutes.

2. Remove the vegetables and steam the salmon for about 7 minutes.

3. Serve and season with plenty of pesto, previously diluted with a little bit of warm water, mixed with a few drops of lemon.

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Salmone con pesto patate e fagiolini.

4 tranci di salmone (circa100 g ciascuno)

130 g di pesto fresco (vedi la ricetta del pesto alla genovese)

300 g fagiolini

300 g patate

qualche goccia di limone

qualche cucchiaio d’acqua

Preparazione.

1. Fate cuocere a vapore i fagiolini e le patate per 15 minuti.

2. Togliete le verdure e mettete a cuocere il salmone per circa 7 minuti.

3. Servite e condite con del pesto allungato con un po’ d’acqua tiepida e qualche goccia di limone.

American Heart Month

February is American Heart Month, a month-long campaign to raise awareness about the risk of heart diseases and unhealthy lifestyles; it is also a way to remind us that we have to take care of our hearts and ourselves on a regular basis. One way to do that is to improve our diets by adding more fresh vegetables, whole grains and limiting unhealthy fats, in order to lower the cholesterol levels in our blood.

We all know that these healthy foods contain a lot of nutrients such as vitamins and minerals, which are extremely important for our system, more than this, they also contain fibre, another important element that helps maintain low cholesterol levels in our blood. As a consequence, we have to cut down on unhealthy fats like the ones contained in full-fat dairy products, heavily processed food and fatty meat… It doesn’t mean we have to completely avoid these foods, we just have to be a little bit more aware about what we eat.

Healthy eating doesn’t necessarily mean tasteless food…
I am a firm believer that healthy dishes can be tastier than unhealthy processed food. In fact, the less you cook, manipulate and process the ingredients during the preparation method of a recipe, the tastier the food will be, as you preserve the nutrients contained in it…As a consequence, your body will benefit with a boost of energy and good health!

Of course, today’s recipes are dedicated to this topic..

Fresh vegetable and shrimp salad.

Difficulty: easy

Ingredients

Serves 4

300 g of shrimps

1 large avocado

16 cherry tomatoes

150 g mixed salad (with fresh carrots and mixed salad leaves)

2 spring onions (optional)

the juice of a lime

a little extra virgin olive oil

salt and pepper to taste

Method.

1. Fill a small pan with water, then cover with a lid and bring to a boil. Turn off the heat and poach the shrimps for 5-7 minutes (until they turn pink), then drain and set a side.

2. Wash, clean and dry all the vegetables. Cut the tomatoes into halves, the avocado into small chunks and mix with the salad. Slice the spring onion and add it to the vegetables.

3. Divide the salad into 4 equal portions, then add the shrimps and season with a little extra virgin olive oil, the juice of a lime, salt and pepper.

4. Serve the salad in bowls with a few whole spelt and oat crackers on the side.

See also the whole spelt and oat crackers recipe

Insalata con gamberetti e avocado.

Difficoltà: facile

Ingredienti

Per 4 persone

300 g di gamberetti

1 avocado grande

16 pomodorini ciliegia

150 g di insalata mista (con carote fresche)

2 cipollotti (facoltativo)

il succo di un lime

un po’ di olio extra vergine di oliva

sale e pepe q.b.

Preparazione.

1. Fate bollire dell’acqua in una pentola. Spegnere il fuoco e immergetevi i gamberetti per 5-7 minuti (fino a quando diventano rosa), quindi scolate e mettete da parte.

2. Mondate tutte le verdure. Tagliate i pomodorini a metà e l’avocado in piccoli pezzi, poi uniteli all’insalata. Tagliate il cipollotto a fettine molto sottili e mischiatelo alle verdure.

3. Dividete l’insalata in 4 parti uguali, quindi aggiungete i gamberetti e condite con un filo d’olio extra vergine d’oliva, il succo di un lime, sale e pepe.

4. Servite l’insalata con dei crackers di farro e avena.

Vedete anche la ricetta dei crackers di farro e avena

Quick And Easy: Prawn Salad With Rocket And Pomegranate

September 27, 2014Dairy-free, Gluten-free, High-fibre Food, Low-fat Recipes, Pescetarian, Quick and Easy, SeafoodCelery, Fennel, Gluten-free, High in fibre, Melagrana, Pescetarian, Pomegranate, Prawns, Raw vegetables, Recipe, Ricetta, SaladSerena @ foodfulife

Last but not least, today I am publishing a wonderful prawn salad with rocket leaves and lots of pomegranate seeds. Extremely easy to make and perfectly balanced, this dish is real treat!!!

It will definitely become a classic at my dinner parties!

Prawn salad with rocket and pomegranate.

350 g prawns tails

125 g rocket (arugula)

2 spring onions, washed and finely sliced (only the tender part)

half bulb of fennel, washed and finely sliced

2 stalks of celery, washed and finely sliced (only the tender part)

the seeds of a pomegranate

for the lime citronette

the juice of 1/2 a lime

4 tablespoons of extra virgin olive oil

salt and pepper to taste

Method.

1. Peel and devein the prawns, then poach in water for a few minutes.

2. Drain the prawns and let cool.

3. Place the arugula, the fennel, the spring onions and the celery in the plates, then add the prawns and garnish with plenty of pomegranate seeds.

4. Make the lime citronette. Mix 4 tablespoons of extra virgin olive oil with the juice of half a lime, then season with salt and pepper.

5. Pour the lime dressing over the salad and serve.

Also see Rice Flour Chocolate Cookies With Pomegranate and Light Sabayon With Pomegranate And Pistachios

Insalata di gamberi con rucola e melagrana.

350 g di code di gambero

125 g di rucola

2 cipollotti, lavati e tagliati finemente (solo la parte tenera)

2 gambi di sedano, lavati e tagliati finemente (solo la parte tenera)

1/2 finocchio, lavato e tagliato finemente

i chicchi di una melagrana

Per la citronette di lime

il succo di mezzo lime

4 cucchiai di olio extra vergine d’oliva

sale pepe q. b.

Preparazione.

1. Sgusciate i gamberi e togliete il budellino. Fate bollire i gamberi per qualche minuto.

2. Scolate i crostacei e fateli raffreddare.

3. Mettete i gamberi con la rucola, i chicchi di melagrana, il finocchio e i cipollotti nei piatti.

4. A parte, preparate la citronette di lime. Mescolate 4 cucchiai di olio extra vergine d’oliva con il succo di mezzo lime, sale e pepe.

5. Condite l’insalata di gamberi con la citronette di lime e servite.

Barley And Shrimp Salad In Red Cabbage Leaves

August 13, 2014Appetisers, Dairy-free, High-fibre Food, Low-fat Recipes, Pescetarian, Seafood, Side DishesAppetizer, Grains, Light meal, Low-cal, Pearled barley, Pescetarian, Salad, Shrimps, Side dishSerena @ foodfulife

Barley is a cereal that has been used in dishes for thousands of years. It’s a wonderful and versatile ingredient: it can be used in salads and soups or cooked like a risotto. Today we are going to make a light barley salad with lots of fresh vegetables and shrimps! This colourful salad could be a great side dish for a barbecue or a buffet, but could also be served on its own as a light meal.

Tips.

1. Pearl barley does not need soaking before cooking, it is simply boiled like rice.

2. Wash the barley under running water for a few minutes before cooking it, to remove its natural bitter taste.

3. For this recipe I am using a red Tropea’s onion, a delicious onion variety, available in Italy. If you don’t find it, you can use shallots instead. Shallots and Tropea’s onions are perfect for this recipe because they are naturally sweet and have a pleasant delicate flavour.

Barley and shrimp salad in red cabbage leaves.

5 – 6 red cabbage leaves (medium size)

90 g pearl barley

250 g frozen shrimps

1/2 sweet red Tropea’s onion (or shallots)

1/2 celery stalk, finely chopped

7-8 cherry tomatoes

1 large avocado

the juice of half a lemon

2 tablespoons of fresh parsley, finely chopped

salt and pepper to taste

vegetable broth

Method.

1. Cook the pearl barley in vegetable broth (I used an organic stock), for 40 minutes (the cooking time will vary depending on the variety of barley).

2. Boil some water in a sauce pan, then turn off the heat and poach the shrimps for 3-4 minutes. Drain and set aside.

3. Wash and dry the cabbage leaves. Peel and slice the onion and avocado, then set aside. Wash, dry and cut the celery and tomatoes.

4. Mix all the vegetables (including the chopped parsley) with the cooked barley and shrimps. Serve the salad in cabbage leaves and season with salt, pepper and lemon juice.

Cestini di insalata d’orzo e gamberetti.

5-6 foglie di cavolo rosso

250 g gamberetti surgelati

1/2 cipolla rossa di Tropea (oppure lo scalogno)

1/2 gambo di sedano

7-8 pomodorini ciliegia

1 avocado grande

il succo di mezzo limone

2 cucchiai di prezzemolo fresco, tritato finemente

sale e pepe q. b.

brodo vegetale (uso del brodo fatto con del dado biologico)

Preparazione.

1. Fate cuocere l’orzo perlato nel brodo per 40 minuti (il tempo di cottura può variare a seconda della qualità di orzo).

2. Fate bollire una pentola piena d’acqua, poi spegnete il fuoco e immergetevi i gamberetti per 3-4 minuti. Scolate e mettete da parte.

3. Lavate e asciugate le foglie di cavolo. Pelate e tagliate le cipolle e l’avocado. Lavate, asciugate e tagliate a cubetti il sedano e i pomodorini.

4. Mescolate tutte le verdure (compreso il prezzemolo) con l’orzo e i gamberetti. Servite l’insalata nelle foglie di cavolo e condite con sale, pepe e il succo di limone.

A Delicate Menu For Two

Today’s menu is a delicious dinner for two, with 3 elegant and delicate courses,

quite easy to prepare.

Risotto with fresh peas and corn salad

Salmon with lime and balsamic vinaigrette

Mango Panna Cotta

Serve with chilled white wine.

Delicious Summer Veggie Kebabs

June 20, 2014Appetisers, Gluten-free, Low-fat Recipes, Pescetarian, Side DishesAperitif, Appetisers, Fiesta Friday, Gluten-free, Kebabs, Low fat, Low-cal, Pescetrian, Side dishes, VegetablesSerena @ foodfulife

Since the hot weather has finally arrived, it’s time to dust off the barbecue and eat plenty of fresh vegetables and delicious summer fruits! This time of the year we can be really creative with the dishes! Today we are going to prepare some fresh and light summer veggie kebabs and then, we are going to a party! It’s time to participate in Fiesta Friday, a lovely blog event hosted by my friend and talented blogger Angie, from the Novice Gardener, and co-hosted by other wonderful bloggers. This week, Fiesta Friday #21 is co-hosted by Elaine@Foodbod and Julianna@Foodie On Board.

This is a lovely light recipe, fresh and full of mediterranean flavours! It could be served as an aperitif, a side dish or a delicious light meal…You choose!

Enjoy!

Tip. You can remove the the bell pepper skin after grilling the vegetables, if you wish.

I left it because it’s quicker.

Summer Veggie Kebabs.

Ingredients

4 servings

1 red bell pepper

1 yellow bell pepper

1 small aubergine

2 courgettes

green picked olives

1 small fresh goat’s cheese (150 g)

anchovies

cherries tomatoes

8 wooden skewers

For the dressing

6 tablespoons of extra virgin olive oil

2 crushed clove of garlic

some dried or fresh origano

2 small fresh chillies, cut into slices

salt and bleck pepper to taste

Method.

1. Wash the vegetables, cut them into thin slices and grill them on an electric grill or on a grill pan, previously greased with a little extra virgin olive oil.

2. Roll the zucchini with the goat’s cheese in the center. Roll the yellow pepper with the anchovies and the red pepper with the olives in the center.

3. In a small bowl, mix the extra virgin olive oil and some dried origano with crushed garlic and chillies, salt and pepper.

4. Pierce the stuffed vegetables with the wooden skewers and make 8 kebabs. Serve cold with some garlic-olive oil sauce on the side.

Spiedini saporiti di verdure.

Ingredienti

Per 4 persone

1 peperone rosso

1 peperone giallo

1 melanzana

2 zucchine

olive verdi snocciolate

1 formaggio fresco di capra (150 g)

acciughe sott’olio

pomodorini ciliegia

8 stecchi di legno per gli spiedini

Per il condimento

6 cucchiai di olio extra vergine d’oliva

2 spicchi d’aglio (schiacciati e tagliati finemente)

un mazzetto di origano fresco o un cucchiaio di origano secco

2 peperoncini tagliati a fettine

sale e pepe q. b.

Preparazione.

1. Lavate e tagliate le verdure a fette. Fate grigliare tutte le verdure su una bistecchiera (o una piastra elettrica), spennellata con abbondante olio extra vergine d’oliva.

2. Arrotolate gli zucchini con un pezzetto di formaggio di capra e le melanzane con mezzo pomodorino al centro. Arrotolate anche il peperone rosso con le olive e il peperone giallo con le acciughe.

3. A parte, mescolate 6 cucchiai di olio extra vergine d’oliva con l’origano, l’aglio schiacciato, il peperoncino a fettine, il sale e il pepe.

4. Infilzate le verdure con gli stecchi e create gli spiedini alternando i sapori. Servite gli spiedini freddi con l’olio aromatizzato.

Prawns With Pineapple In Sweet And Sour Sauce

June 13, 2014Dairy-free, Gluten-free, Low-fat Recipes, Pescetarian, SeafoodFood, Light, Pescetarian, Pineapple, Prawns, Recipe, Seafood, Soy sauce, Stir-fry, Sweet and sourSerena @ foodfulife

A touch of exotic flavour in this light stir-fry recipe. By now you all know, I like to prepare different things and vary my diet. Well, this week I thought that a stir-fry would be really lovely to celebrate the warm weather. I could just imagine enjoying this dish with a nice glass of chilled white wine during a lovely sunset, sitting by the sea…Just perfect!!

Prawns with pineapple in sweet and sour sauce.

Ingredients

For 3 servings

Easy

Preparation: 20 minutes

250 g (8.8 oz) of cleaned and peeled prawns

2 spring onions, sliced

1 big red bell pepper

350 g (12.3 oz) pineapple (cleaned)

4 radishes (without leaves)

3 tablespoons soy sauce (use a naturally fermented soy sauce, which meets gluten free standards)

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

ground black pepper to taste

fresh chillies to taste (optional)

Method.

1. Cut and clean the pineapple, removing all the hard parts (including the centre).

2. Wash and cut the bell pepper, then wash and slice the radishes.

3. In a frying pan (or a wok), sauté the garlic and the spring onions for a few minutes with 3 tablespoons of extra virgin olive oil.

4. Add the pineapple and bell pepper, cut into small cubes. Fry for 5 minutes, then add the prawns and stir.

5. Separately, mix the lime juice with the soy sauce, previously diluted with a little bit of water. Pour into the pan and stir well.

6. Stir fry over a medium heat for a few minutes, then turn off the heat. Add the crunchy radishes, season with black pepper and serve with a cup of steamed basmati rice. You can add some fresh chillies if you wish.

Gamberi in salsa agrodolce.

Ingredienti

Per 3 persone

Facile

Preparazione: 20 minuti

250 g di gamberi puliti

2 spicchi d’aglio, tagliati a pezzi

2 cipollotti, tagliati a fettine

1 peperone rosso (abbastanza grosso)

350 g di ananas (già pulito)

4 ravanelli (senza foglie)

3 cucchiai di salsa di soia (usate una salsa di soia fermentata naturalmente)

2 cucchiai di succo di lime

3 cucchiai di olio extra vergine d’oliva

pepe q. b.

peperoncino q. b. (facoltativo)

Preparazione.

1. Tagliate e pulite l’ananas, togliendo tutte le parti dure (compresa la parte dura al centro).

2. Lavate, tagliate a pezzi il peperone e affettate i ravanelli. Mettete i ravanelli da parte.

3. In una padella (o un wok), fate soffriggere i cipollotti e l’aglio per qualche minuto, in abbondante olio extra vergine d’oliva.

4. Aggiungete l’ananas e il peperone (tagliati a cubetti abbastanza piccoli). Fate soffriggere per 5 minuti, poi aggiungete i gamberi.

5. A parte, unite il succo di lime alla salsa di soia, precedentemente allungata con un po’ d’acqua. Amalgamate il tutto e versate il condimento in padella. Mescolate bene.

6. Fate friggere a fuoco medio per qualche minuto, poi spegnete il fuoco e aggiungete le fette di ravanelli. Servite con del riso basmati e aggiungete del pepe e/o peperoncino, se lo desiderate.

Tasty Pizza With Cannellini Bean Hummus And Mussels

May 25, 2014Dairy-free, Main Dishes, Pescetarian, Pizza, SeafoodBeans, Cannellini, Dairy-free, high protein food, Legumes, Legumi, Mussels, Parsley, Pescetarian, Pizza, Pizza con i muscoli, Sesame seeds, Tarragon, whole wheat, WholemealSerena @ foodfulife

We love our pizzas! We love them with all sort of ingredients on top, as long as the ingredients are of the best quality! We have so many different types of pizza in Italy that is easy to get confused! I don’t even know all of them, I just know there are several recipes. Some of the most amazing pizzas are made with seafood and fresh herbs.

This is one of my recipes, a lovely pizza made with a creamy cannellini bean hummus and topped with mussels, full of flavours and really crunchy! You can call it pizza or you can call it focaccia, either way, it is delicious!!!
Cannellini beans are perfect with mussels, so I have adapted my hummus recipe with slightly different ingredients to suit this recipe best. It is a great summer dish, fresh crunchy and very tasty!

Pizza with cannellini bean hummus and mussels.

Ingredients

For 2 large pizzas (4 people)

500 g pizza dough (you can follow this recipe)

For the cannellini bean hummus

1 can of cannellini beans

1/2 clove of garlic

1 small shallot

the juice of 1/2 a lemon

1 teaspoon sesame seeds

a few crystals of sea salt

2 tablespoons of extra virgin olive

2 tablespoons of water (if needed)

For the mussels

2 cloves of garlic, finally chopped

250g (8.8 oz) of mussels ( I used already cleaned and frozen mussels without shell, but you can use fresh ones if you like)

1 tablespoon of chopped parsley

1 tablespoon of chopped tarragon

salt and pepper to taste

3 tablespoons of extra virgin olive oil

To garnish

20 cherry tomatoes, washed, chopped and drained

Method.

For the Hummus.

1. Using a small mortar and a pestle, crush 1 teaspoon of sesame seeds with a few sea salt crystals.

2. Rinse the beans well, then boil them for a few minutes in salted water and drain.

3. In a food processor, finely chop the beans with the crushed sesame seeds, the salt crystals, 1/2 a clove of garlic and a small shallot. After a few minutes, add the juice of half a lemon, 2 tablespoons of water (only if needed) and 2 tablespoons of extra virgin olive oil. Process everything until you have a smooth and creamy mixture.

For the pizza.

1. Make 500g of pizza dough (follow this recipe).

2. Roll out the dough on two baking trays, greased with plenty of extra virgin olive oil and shape 2 large pizzas.

3. Pierce the dough using a knife and bake in a preheated oven at 200 ° C (392° F) for 15-20 minutes.

For the mussels.

1. In a frying pan, fry two cloves of garlic with the parsley and the tarragon (all finely chopped), over very low heat with 3 tablespoons of extra virgin olive oil.

2. After a few minutes add the mussels and cook over a medium heat for about 10 minutes, then turn off the heat.

To garnish.

Garnish the pizzas with the cannellini hummus, then top with the tomatoes and the mussels.

Pizza saporita con hummus di cannellini e muscoli.

Ingredienti

Per 2 pizze grosse (4 persone)

500 g di pasta per la pizza

Per l’hummus di cannellini

1 scatola di cannellini

1/2 spicchio d’aglio

1 scalogno piccolo

il succo di 1/2 limone

1 cucchiaio di semi di sesamo

qualche cristallo di sale marino

acqua q. b.

2 cucchiai di olio extra vergine d’oliva

Per i muscoli

2 spicchi d’aglio

250g di muscoli ( ho usato muscoli già puliti, senza guscio e surgelati, ma potete anche usare quelli freschi)

1 cucchiaio di prezzemolo, lavato e tritato

1 cucchiaio di dragoncello, lavato e tritato

sale e pepe q.b.

3 cucchiai d’olio extra vergine d’oliva

Per la guarnizione.

20 pomodorini ciliegina, lavati, tagliati a pezzetti e scolati

Per la preparazione dell”hummus.

1. Con un pestello e un piccolo mortaio, schiacciate i semi di sesamo con qualche cristallo di sale.

2. Sciacquate bene i fagioli e scottateli per qualche minuto (in acqua leggermente salata). Quando saranno pronti, scolate i fagioli.

3. In un tritatutto, tritate finemente i fagioli con i semi di sesamo, il sale, mezzo spicchio d’aglio e lo scalogno. Dopo qualche minuto, aggiungete il succo di mezzo limone, un po’ d’acqua (solo se necessario) e 2 cucchiai d’olio extra vergine d’oliva. Tritate tutto fino ad ottenere una crema uniforme.

Preparazione della base.

1. Preparate 500g di pasta per la pizza seguendo questa ricetta.

2. Stendete la pasta su due teglie unte abbondantemente con olio extra vergine d’oliva e formate due pizze grandi.

3. Fate dei piccoli tagli sulla superficie della pasta e infornate a 200°C per 15-20 minuti.

Per la preparazione dei muscoli.

1. In una padella, fate soffriggere due spicchi d’aglio con il prezzemolo e il dragoncello (a fuoco molto basso).

2. Dopo qualche minuto aggiungete i muscoli e fate cuocere per circa una decina di minuti, poi spegnete il fuoco.

Preparate la pizza.

Con un cucchiaio spalmate l’hummus di cannellini uniformemente sulla base della pizza, poi aggiungete i pomodorini e i muscoli.

Salmon with lime and balsamic vinaigrette

April 1, 2014Appetisers, Dairy-free, Gluten-free, Low-fat Recipes, Main Dishes, Pescetarian, SeafoodBalsamic vinegar, Dairy-free, Food, Gluten-free, Healthy, Low carb, Low fat, Low-cal, Radishes, Recipe, Salmon, Seafood, SteamedSerena @ foodfulife

I must admit, I came across the salmon-balsamic vinegar combination totally by accident. I was trying out a new dish that went horribly wrong, when I dropped some balsamic vinegar on a piece of salmon by mistake…Yes, in my kitchen these kind of things can happen! 🙂

Anyway, I loved it! So I changed the recipe completely and I made a light balsamic vinaigrette as a salmon dressing. I know it is not a new combination, but it was the first time for me.
I love the way in which the balsamic vinegar aroma enhances the natural sweetness of salmon without covering its delicate flavour. The aniseed-tinged wild fennel leaves add a note of distinctive freshness to the recipe. If you can’t find wild fennel, you can use normal fennel leaves, they are probably a little bit easier to get and very similar in taste.

Salmon with lime and balsamic vinaigrette.

Preparation: 15 minutes

Ingredients

For 2 servings

2 salmon steaks

1 lime

a few sprigs of fresh wild fennel, washed

6 radishes, washed

a stalk of celery, washed

for the balsamic vinaigrette

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

a few drops of lime juice

Black pepper and salt to taste

Method

1. Wash and cut a lime into thin slices, then put a few slices on top of the salmon, with a sprig of wild fennel.

2. Steam the salmon steaks for 8-10 minutes.

3. Place the salmon steaks on the plates, garnish with a few radishes and the celery, both finely sliced. Then, add some wild fennel leaves (roughly chopped).

For the vinaigrette.

1. Mix 2 tablespoons of extra virgin olive oil with 2 tablespoons of balsamic vinegar, a few drops of lime juice, salt and pepper to taste.

2. Serve with the vinaigrette on the side.

Salmone con lime e aceto balsamico vinaigrette.

Preparation: 15 minutes

Ingredienti

Per due persone

2 tranci di salmone

1 lime intero

6 ravanelli, lavati

un gambo di sedano, lavato

qualche rametto di finocchio selvatico, lavato

Per la vinaigrette di aceto balsamico

2 cucchiai di olio extra vergine d’oliva

2 cucchiai di aceto balsamico

qualche goccia di succo di lime

Pepe e sale q.b.

Preparazione.

1. Lavate e tagliate un lime a fette molto sottili. Mettete le fette di lime sul salmone, con qualche rametto di finocchio selvatico.

2. Fate cuocere a vapore i tranci di salmone per 8-10 minuti.

3. Disponete il salmone sui piatti, guarnite ogni piatto con tre ravanelli tagliati a fette molto sottili e con un gambo di sedano tagliato alla julienne.

Per la vinaigrette.

1. Mescolate 2 cucchiai di olio extravergine d’oliva con 2 cucchiai di aceto balsamico, qualche goccia di succo di lime, sale e pepe.

2. Servite il salmone con il condimento a parte.