Tag Archives: Fish

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! ūüėČ


Salmon & Rocket Patties (oven baked).

for about 8-10 patties


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


salt and pepper to taste


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¬į 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


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


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 ¬į 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.

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.

Special Stuffed Calamari (Quinoa Recipe)


Stuffed calamari (calamari ripieni) is a very popular dish in Italy. Normally, the recipe is made with bread stuffing and some variation on the other ingredients. This time, we are going to prepare a quinoa stuffing with peas, anchovies and garlic. It is a wonderful starter and a great main meal served with vegetables. It might seem a little complex to prepare, but it’s such a delicious full-flavoured dish that it’s worth a try!

Tip. Calamari ( squid) should be fresh and properly cleaned before you start the preparation. It’s very important not to over cook the seafood, because calamari can become very chewy and unpleasant to eat. If that happens continue to cook them until they become tender again (in this case, remember to add more wine and some vegetable or fish stock).


 Stuffed Calamari (quinoa recipe)


for 3 servings

Preparation: 40 minutes

400g (14.1 oz) cleaned calamari (squid)

1 clove of garlic

2 tablespoons extra virgin olive oil

1 splash of white wine (non-acidic)

salt and pepper to taste

For the filling

50 g (1.76 oz) quinoa (uncooked)

3 tablespoons extra virgin olive oil

2 cloves of garlic

2 anchovies

3 tablespoons finely chopped fresh parsley

20 g (0.7 oz) of frozen peas

1 egg

30 g (1.05 oz) grated Parmesan cheese

White wine (good quality)

Salt and pepper to taste


1. Wash the quinoa, using a strainer under running water, for a few minutes (to remove the natural bitter taste).


2 . Cook for 15 minutes in 200 ml (6.76 us oz fl, 0.35 uk pt) of water, then cover with a lid and set aside.

3.  Separate the tentacles from the top of the body of the calamari. Finely chop the tentacles.



4. Chop two cloves of garlic and two anchovies and gently fry them over a low heat with three tablespoons of extra virgin olive oil.


5. Add the chopped tentacles with the peas and (after a couple of minutes) drizzle with a little bit of white wine.



6. Add the quinoa with two tablespoons of parsley, then stir and after a few minutes turn off the heat.


7. Combine the ingredients with an egg, the Parmesan cheese, some salt and pepper and mix well. Stuff the calamari using a teaspoon (and your fingers) or a piping bag ( fill only 2/3 to avoid braking the calamari during the cooking time) . Seal the calamari with toothpicks.





8. Put the calamari in a frying pan with two tablespoons of extra virgin olive oil, a chopped clove of garlic, a splash of white wine and season with salt and pepper. Cook for 10 minutes at a medium heat,  after 5 minutes add a tablespoon of parsley and stir. Serve warm.



Calamari ripieni con quinoa.


per 3 persone

400 g di calamari puliti (senza dente)

1 spicchio d’aglio

2 cucchiai di olio extra vergine d’oliva

1 spruzzata di vino bianco (non acido)

sale e pepe q b

 Per il ripieno

50 g quinoa (cruda)

3 cucchiai di olio extra vergine d’oliva

2 spicchi d’aglio

3 cucchiai di prezzemolo (tritato finemente)

20 g di piselli surgelati

Sale e pepe q b

1 uova

30 g Parmigiano Reggiano grattugiato

vino bianco (non acido) q b

2 acciughe sott’ olio (alici)


1. Lavate la quinoa, utilizzando un colino sotto l’acqua del rubinetto, per qualche minuto (questa operazione serve a togliere il sapore amaro della quinoa).

2. Fate bollire per 15 minuti in 200 ml d’acqua, poi spegnete il fuoco, coprite con un coperchio e mettete da parte.

3. Usando un coltello, separate i tentacoli dalle tasche dei calamari. Tritate finemente i tentacoli.

4. Tritate e fate soffriggere a fuoco basso due spicchi d’aglio e due acciughe con tre cucchiai di olio extra vergine d’oliva.

5. Aggiungete i tentacoli tritati con i piselli e annaffiate con un po’ di buon vino. Fate ritirare a fuoco lento.

6. Aggiungete la quinoa con due cucchiai di prezzemolo, mescolando per qualche minuto e poi spegnete il fuoco.

7. Unite agli ingredienti un uovo, del parmigiano, sale, pepe e mescolate bene. Riempite i calamari usando un cucchiaino o la saccapoche (riempite solo 2/3, per evitare che si rompano durante la cottura). Chiudete con degli stuzzicadenti.

8. Mettete i calamari in una padella con due cucchiai d’olio, uno spicchio d’aglio tritato, uno spruzzo di vino bianco e un po’ di sale e pepe. Fate cuocere per 10 minuti a fuoco medio, aggiungendo un cucchiaio di prezzemolo dopo 5 minuti. Spegnete e servite.

Steamed Salmon with Rocket and Oranges.

This week we are going to prepare a light salad with salmon, oranges and rocket leaves. I love the way in which the buttery texture of salmon and the freshness of oranges work together, I think it’s a perfect match! There isn’t much I can say about it, you just have to try it!!!¬†I added a few rocket leaves because the pungent and slightly bitter flavour of this lovely herb creates a pleasant contrast with the other ingredients, which balance the recipe nicely.

This dish is a real feel-good booster and is packed with health benefits! Salmon is considered an extremely healthy food due to the high content of protein, omega-3 fatty acid and B 6 and B 12 vitamins; while rocket not only contains plenty of vitamins but is also rich in iron… So, if you often have iron-deficiency problems like me, or you simply like healthy food (same as me, anyway!), you have plenty of reasons to enjoy this dish!

Steamed salmon with rocket, oranges and walnuts.

Preparation time: 15 minutes


for 2 servings

2 salmon steaks (250 g / 8.81 oz)

2 large oranges

50 g (1.76 oz) rocket (arugula), washed and cleaned

30 g (1.05 oz) walnuts, unshelled

extra virgin olive oil

salt and pepper to taste

Steamed salmon with rocket and oranges (front view, rocket or arugula with oranges)

Preparation method

1. Steam the salmon steaks for about 6-8 minutes.

Step 1. Steam the salmon for a few minutes.

2. With a sharp knife, peel the oranges, completely removing the white part. Then cut them into thin slices.

Step 2. Peel and cut the oranges .

3. Arrange the rocket leaves on the plate, place the slices of orange on top with the salmon in the middle.

Step 3. Arrange the rocket (or arugula),the oranges and the salmon on the plate.

Step 3. Arrange the rocket (or arugula),the oranges and the salmon on the plate.

4. Sprinkle the walnuts on the ingredients, drizzle with extra virgin olive oil and season with some salt and plenty of black pepper.

Step 4. Sprinkle the walnuts, drizzle with olive oil and season with salt and pepper.

Enjoy your meal!

 Steamed salmon with rocket and oranges (front view, close up)
Salmone con arance e rucola (cottura a vapore).

Preparazione: 15 minutes


per 2 persone

2 filetti di salmone (250 g)

2 arance grosse

50 g rucola, lavata e pulita

30 g di noci, senza guscio

olio extra vergine d’oliva

sale e pepe q b


1. Cuocete a vapore i due filetti di salmone per 6-8 minuti.

2. Con un coltello molto affilato, sbucciate due arance togliendo completamente anche la parte bianca.

3. Sistemate le foglie di rucola sulla base del piatto, ricoprite con le fette d’arancia e appoggiate al centro il filetto di salmone.

4. Distribuite le noci sopra gli ingredienti, condite con olio extra vergine d’oliva, un po’ di sale e pepe in abbondanza.

Buon appetito!

Steamed Prawn and Bell Pepper Kebabs.

Today I am publishing my first recipe of the year, after taking a little break.
Bearing in mind that many of you will be on a diet, just like me, after a full-on Christmas feast, I decided to go for a light and delicate starter made with seafood and¬†vegetables¬†. Experimenting in my kitchen,¬†not long ago,¬†I discovered that the delicate flavours of yellow bell peppers and prawns complement each other very well, especially if steamed. This recipe is very healthy and the preparation is quick and easy, however it’s important to get the cooking time right, because if you overcook¬†the ingredients the final result won’t be any good, as the bell peppers will become too soft and the prawns will turn out hard, dry and chewy. In order to avoid this follow carefully the instructions and you’ll have the most amazing prawn kebabs!
Tip. As a light meal, serve the prawn kebabs with steamed basmati rice.
Prawn and bell pepper kebabs.
for 4 people ( for 8 kebabs)
2 big yellow peppers (or 3 small peppers)
450 g prawn tails, to clean
a few leaves of fresh parsley
6 tablespoons of extra virgin olive oil
3 tablespoons of lime juice
salt and pepper to taste
1. Wash the peppers, remove the core, pith and seeds, then cut them into 2 halves.
2. Wash and peel the prawns. Using a knife, remove the hard parts and the dark vein on the back.
3. Steam the peppers for about 10-15 minutes (external side facing down).
4. Remove the peppers from the heat, peel the skin off using a knife and cut them into small pieces (about 4 cm).
5. Steam the prawns for about 3 minutes.
6. Insert the skewers, alternating pieces of pepper with prawns.
For the seasoning (lime citronette sauce).
1. In a small bowl, mix 6 spoons of extra virgin olive oil with the lime juice.
2. Chop a few parsley leaves finely.
3. Mix all the ingredients together with some salt and pepper.
4. Season the prawn kebabs and serve them warm with the sauce.
Spiedini di Gamberi e Peperoni (cottura a vapore).


per 4 persone (8 spiedini)

2 grandi peperoni gialli (o 3 piccoli)

450 g di code di gambero (da pulire)

alcune foglie di prezzemolo

6 cucchiai di olio extra vergine di oliva

3 cucchiai di succo di lime

sale e pepe q b

1. Lavate, pulite e tagliate i peperoni in due.

2. Pulite e sgusciate i gamberi, eliminando completamente la buccia e il budellino nero.

3. Fate cuocere i peperoni a vapore per 10-15 minuti (con la parte esterna verso il basso).

4. Togliete i peperoni dal fuoco, sbucciateli delicatamente e tagliateli a pezzetti rettangolari.

5. Fate cuocere a vapore i gamberi per 3 minuti.

6. Infilzate gli ingredienti con degli spiedini di legno, alternando dei pezzi di peperone ai gamberi.

Per la citronette di lime.

1. In una piccola ciotola, mischiate 6 cucchiai di olio extra vergine di oliva con 3 cucchiai di succo di lime.

2. Tritate qualche foglia di prezzemolo molto finemente.

3. Unite tutti gli ingredienti, aggiungendo anche un po’ di sale e pepe.

4. Condite bene gli spiedini di gamberi e serviteli tiepidi, accompagnandoli con il condimento.