Marion’s Kitchen salmon recipes | Marion's Kitchen

Miso Maple Glazed Salmon

Marion Grasby — Fri, 05 Jul 2024 06:51:11 +0000

I’m always looking for ways to incorporate that miso umami into dishes – this Miso Maple Glazed Salmon recipe has that delightful blend of savoury and sticky-sweet flavours we love. Super quick but 10/10 impressive. I love serving this one with my Creamy Japanese Potato Salad.

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Tea-smoked Salmon

Marion Grasby — Fri, 24 May 2024 08:10:10 +0000

This tea-smoked salmon is the kind of dish that’s just begging for an occasion to show off. Cooked in this way, the salmon takes on a caramelised burnt sugar flavour that’s then enhanced by the sweet honey glaze. I’ve served this with simple sides like roast potatoes and a green salad. Alternatively, I’ve loaded the table with tortillas, fresh salsa, shredded lettuce and hot sauces and called it a ‘taco party’. Or you could serve it as part of an Asian-style banquet menu.

This is just one of the unexpected yet delightful recipes to be found in my latest cookbook, The Essential Wok Companion, available now to pre-order.

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Thai-style Salmon Crudo

Marion Grasby — Fri, 10 May 2024 02:29:58 +0000

What do I make when I want to get all fancy and plate up something that looks like it’s come straight out of a Michelin-starred kitchen? This, my Thai-style salmon crudo. Delicate and pretty as a picture but layered with a full spectrum of flavours, this dinner party-ready dish can’t fail to impress.

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Autumn recipes to get you in the Fall spirit

Marion Grasby — Wed, 15 Mar 2023 17:58:38 +0000

Autumn recipes to get you in the Fall spirit

Seasonal ingredients. Comforting vibes. Fistfuls of flavour. Let's do this, Autumn.

The seasons have ticked over, and with the change in weather comes a change in our appetites. Once autumn arrives (Fall has officially landed here in Australia), it’s out with the summer salads and in with the soul-warming fare. While pasta recipes are always de rigeur, I’ve got the best autumn recipes to get you excited about the cooler months ahead. Full of comforting vibes and seasonal produce, these autumn food ideas will get you looking forward to cosy nights in, trust me.

What’s in season in autumn

Produce is rich and rewarding at this time of year. Creamy pumpkins and eggplants are at their best early in the season, as are mushrooms, zucchinis and broccoli. As for what fruit is in season in autumn, enjoy a bountiful harvest of apples, bananas, plums and nashi pears, to name a few.

As the months get cooler, reach for the cauliflower, Brussels sprouts, leeks, sweet potatoes, cabbage and more. There’s so much to enjoy, you’ll be spoilt for choice.

Autumn recipes to inspire you

With seasonal produce in mind, plus the cooler weather beckoning you indoors, here are some great recipes for autumn to try.

Teriyaki Chicken Udon Noodle Soup

If you love Japanese food, this is the noodle bowl you need to be making. It’s all about that classic savoury broth, those chewy noodles and the beautifully glazed teriyaki chicken. Yes, it appears simple, but there’s nowhere to hide – each of those elements needs to be spot-on. Lucky for you, I’ve got all the know-how you need.

Chicken Curry Katsu Parmigiana

Chicken parmigiana is delicious at the best of times, but when it crosses paths with curry katsu, the result is all kinds of extra. An unexpected but delightful weeknight dinner to add to your autumn repertoire.

10-Minute Creamy Korean Gnocchi

I love creamy gnocchi, but how about trying it with a Korean twist? A packet of store-bought fresh gnocchi, a few other ingredients (including your fave and mine, gochujang) and you have a super quick, extra tasty 10-minute dish that will surprise and delight you with its depth of flavour.

Lamb Biryani

With a fair few steps, lamb biryani may seem like a journey of a recipe, but it’s one you’ll be glad to have embarked on once you taste the end result.

Chinese Broccoli Pesto Pasta

It’s pesto, but not as you know it. Here, the base of this version uses Chinese broccoli instead of the traditional basil, and the result is exceptional. As well as this Chinese broccoli pesto pasta recipe, try it as a dip, spread on toast or as a coating for chicken or fish.

Cheesy French Onion Ramen Noodle Soup

Love comfort food but can’t decide what to make? This mash-up is the comforting collab of dreams: French onion ramen noodle soup.

Cheat’s One-Pot Lasagne

Make clean-up a breeze with this easy cheat’s one-pot lasagne recipe that requires no oven time. Cook in the pan, then serve straight at the table – how’s that for simple?

Slow-cooker Chicken Laksa Noodle Soup

Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat. And did I mention… there’s dumplings, too!

Classic Butter Chicken

This is so creamy and delicious, cooks in under 30 minutes, and tastes just like it does in a restaurant. Or, let’s face it, even better than.

Sticky BBQ Pork Rice Bowl

Sticky pork belly slices, sweet roasted apple and silky cabbage, nestled on a bed of perfectly steamed rice… this super bowl is full of serious flavour. Even better, it’s a one-pan, traybake recipe, so clean-up is a breeze.

Chicken 65

I hadn’t heard of Chicken 65 before until you guys started requesting a recipe for it! And I’m so glad I did because this fiery dish is so incredibly delicious. Hot and spicy but tangy and crunchy, it’s a symphony of texture and flavour.

Teriyaki Salmon Skewers

Make the most of autumn’s in-season leeks with this quick and easy teriyaki recipe.

Sweet Chili Bacon Brussel Sprouts

Not just for Christmas, Brussel sprouts are at their best come autumn. This side dish is ideal to get more veg on your plate during the week or weekend, and the sweet chilli sauce is a flavour-making addition.

Weeknight Creamy Sri Lankan Chicken Curry

It tastes like it’s been simmered for hours, but this mild curry is done in a fraction of the time. Fuss-free, minimal faffing around and full-on flavours make it perfect for a weeknight dinner this autumn.

Five Spice, Apple & Ginger Crumble

Make the most of apple season and make an autumnal dessert to bring on the warm and fuzzies.

Edamame Haloumi Okonomiyaki Fritters

My take on Japanese okonomiyaki pancakes are packed full of in-season greens and good stuff. And the result is a batch of fritters anyone would be happy to eat, any day of the week. These are also great served in lunchboxes or as a kid-friendly snack.

Slow-cooker Sticky Chilli Pulled Pork

Autumn recipes to me are all about the slow cooker! Dust yours off and go about your day knowing dinner is taking care of itself (although your oven also does the job equally well).

Bounty Bar Brownies

Cooler weather = more time indoors = time to get your bake on. These rich, velvety chocolate brownies are made all the better with the addition of coconut.

One-pan Satay Chicken Rice

Who doesn’t love a one-pan dish – not only do you make the most of all the cooking flavours, but there’s minimal washing up. That’s my kind of dinner. Hopefully you’ll love this peanutty, gnarly chicken as much as I do.

Spicy Miso Braised Eggplant

I’m going out on a limb guys – I reckon this is THE best eggplant dish I know, so give it a whirl this autumn when these vegies are at their peak. It’s just so silky, tender and rich, with a perfect hit of chilli to tie it all together.

Chicken, Cauliflower & Sweetcorn Soup

Soup season is here. Make the most of cauliflower being in its prime and rustle up a batch of this creamy goodness. Even the kids will love it!

Cheesy Gochujang Hasselback Potatoes

Yep, I just improved a classic. Roast potatoes get a grown-up switcheroo to transform into cheesy, spicy, savoury wonders.

Claypot Chicken Rice

There’s chicken rice… and then there’s CHICKEN RICE. Amp up the epicness with this winner autumn-ready dinner and enjoy next-level flavour.

Creamy Miso Pumpkin Soup

Pumpkin: the king of autumn ingredients.

Chicken & Chilli Jam Traybake

Chicken. Rice. A killer sauce. You guys, it doesn’t get much simpler than this. Make your next weeknight dinner a breeze with this one-pan, easy tray bake. A most ideal autumn recipe!

Basil, Beef & Eggplant Stir-fry

This is the meal you can cook when you don’t have time to cook. Delicious beef, chunks of eggplant (it’s in season), chilli and fragrant Thai basil come together to make a quick and easy midweek meal that you’ll want to make again and again.

4-ingredient Korean Pork Ribs

Low and slow is the order of the day with this easy pork ribs recipe. You only need four ingredients to make these, then just pop them in the oven for 2 hours to bake. The result is amazing – spicy, fall-off-the-bone meat that everyone will want to dig in to.

Indian-spiced Chicken & Cauliflower Traybake

This fuss-free tray bake is a vibrant celebration of Indian spices and seasonal produce, plus it’s low carb and keto-friendly, too.

Don’t forget you can now leave your reviews on each recipe here on the site, so don’t forget to share what you think. I can’t wait to see what your favourites are…

More autumn recipes

Beef • Chicken • Desserts • Dinner • Healthier • Holiday season • Indian cuisine • Lunch • One-pan • Pork • Salmon • Seafood • Winter warmers

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One-Tray Steamed Soy & Ginger Salmon

Marion Grasby — Fri, 03 Feb 2023 09:08:55 +0000

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Thai-style Salmon & Herb Salad

Marion Grasby — Tue, 20 Dec 2022 01:35:56 +0000

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Chilli Caramel Salmon Salad

Marion Grasby — Thu, 21 Jul 2022 03:35:22 +0000

Chilli Caramel Salmon Salad

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Chilli Caramel Salmon Salad

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For the chilli caramel, place all the ingredients except the lime juice in a saucepan over medium-high heat. Bring to a simmer and then cook for 10-12 minutes or until thick and syrupy. Remove from heat and stir through the lime juice.

Meanwhile, toast the coconut in a dry frying pan over high heat until golden brown. Remove from heat and allow to cool. Set aside until later.

Season each piece of salmon generously with salt. Heat the oil in a frying pan over high heat. When the oil is hot, add the fish and cook 3-4 minutes each side or until golden brown and the flesh flakes easily when tested with a fork. Remove from heat and allow to cool slightly.

When the salmon is cool enough to handle but still warm, break into large chunks and place in a large bowl with the toasted coconut, apple, mint leaves, coriander, eschalot, chilli and ¼ cup of the chilli caramel. Gently toss until just combined. Divide the salad among serving plates and drizzle with a little extra chilli caramel.

Notes:

– Kecap manis is an Indonesian dark sweet soy sauce. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.

– To serve this as a main course, keep the salmon fillets whole and serve them with the salad on the side.

– This recipe makes more chilli caramel than you need. The excess will keep in the fridge for up to 2 weeks. Use it as a dressing or dipping sauce.

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Dinner • Dinner Party • Easter • Fish • Grill • Healthier • How-to • Lunch • Make ahead meals • Salad dressings • Salads • Salmon • Seafood • Sides • Vietnamese Style Tangy Dressing

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Salmon en Croute with Bacon Plum Jam and Pomme Frites

Marion Grasby — Fri, 01 Jul 2022 06:11:57 +0000

Salmon en Croute with Bacon Plum Jam and Pomme Frites

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Salmon en Croute with Bacon Plum Jam and Pomme Frites

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Preheat the microwave using the convection setting at 200°C for 30 minutes.

For the bacon plum jam, place a small saucepan over low-medium heat. Once hot, add the speck and sauté for around 5 minutes to allow the fat to render down and the speck is crispy and golden.

Add in the diced plum, shallot and white sugar, then scrunch up the makrut lime leaf in your hands to release its aroma, before adding that to the pan too. Reduce the heat to low and continue cooking for a further 15 minutes.

Meanwhile, let’s get started on the salmon en croute. Spread the salmon fillets with the curry paste, ensuring they are evenly coated on all sides.

Gently roll out the pastry so it’s half the thickness. Cut a strip of pastry that’s 8cm wider (just over 3”) than the length of a salmon fillet. With a short edge of the strip facing you, put the salmon fillet near the top half of the pastry, leaving a roughly 4cm (1.5”) border at the top and sides. Brush the pastry edges with some of the beaten egg, then fold the bottom half over to cover the fish, trimming off any excess and pressing to seal. Repeat with the other salmon fillet. Transfer to a tray, then pop in the fridge to chill for 20 minutes.

With the remaining pastry, use a lattice roller to create two diamond shape decorations. Chill these immediately for 20 minutes – you want the salmon and the lattice pastry to be nice and cold. Once chilled, brush some egg wash on the top of the salmon parcels, then carefully lower the lattice pastry on top. Trim the excess pastry from the sides and tuck under the salmon parcel. Coat with more egg wash then transfer to the fridge again to chill for a further 20 minutes or until very cold.

In the meantime, for the pomme frites, slice the potatoes into 1cm (about ⅜”) wide long chips. Place them in a large bowl of cold water to wash off any excess starch, then drain and repeat process with clean water. Drain frites and transfer to a dry tea towel.

Fill a wok or frying pan one-third of the way up with the oil and place over a medium heat. Once the oil is warm enough (160°C, wooden spoon bubbles etc), carefully add frites in. Cook for 2 minutes. Remove from oil and transfer to a clean tray lined with some paper towel. Allow to cool for a few minutes before the next cook. Once the oil is back up to frying temperature, add the frites again for a further 1–2 minutes – you’ll notice the colour is changing and there is a light crispiness. Remove from oil and drain on some more clean paper towel. Allow to cool slightly.

Back to the jam. Remove from the heat and stir through the chilli jam. Set aside.

Remove salmon pieces from the fridge and brush with eggwash once more. Transfer to a tray and place in the microwave. Cook on convection mode at 200°C for 20 minutes or until pastry is golden (you can also do this in a regular oven if your microwave doesn’t have a convection setting).

When the salmon is almost ready, reheat the wok of oil again to finish off the pomme frites. For the third and final fry, cook the frites for another 2 minutes or until super crispy and golden. Drain on some clean paper towel and season with salt while warm.

Remove the salmon from the microwave and transfer to a serving plate. Serve with hot pomme frites and bacon plum jam on the side.

Tags:

Bacon • Comfort food • Curry Pastes • Dinner • Dinner Party • Fish • Holiday season • How-to • Lunch • Make ahead meals • Salmon • Seafood • Serves 2 • Thai Red Curry Paste • Weekend meals

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Red-cooked Salmon with Asian Greens

Marion Grasby — Tue, 08 Mar 2022 01:39:58 +0000

Red-cooked Salmon with Asian Greens

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Cut the salmon, leaving the skin on, into 4cm (1.5”) pieces. Using paper towels, pat dry the salmon all over.

Combine the ginger, soy sauces, Shaoxing wine, star anise, sugar and mashed fermented tofu, if using, in a small bowl. Stir to dissolve the sugar.

Heat the peanut oil in a large wok or heavy-based frying pan over medium-high heat. Add the salmon, skin side down, and cook for 2 minutes or until the skin starts to turn crisp.

In the meantime, for the sesame garlic greens, place all the ingredients along with 3 tablespoons of water into a microwave-safe bowl. Cover with a plate and cook on HIGH in the microwave for 3 minutes.

Coming back to the salmon, add the sauce mixture to the pan and cook for another 5 minutes, or until the cooking liquid is very reduced and thickened and the fish is just cooked through. It should still be a bit pink in the middle, although cook it all the way through if you prefer. Add a little water if the glaze thickens too much and looks like it might burn around the edges. (I like to do the majority of the cooking skin side down, turning the salmon over near the end of the cook so the flesh doesn’t dry out.)

Transfer the salmon to a serving bowl. Drizzle with the pan sauce and sprinkle with sesame seeds. Serve with the sesame garlic greens and steamed rice.

Notes:

– If you’re feeling adventurous, add a tablespoon of red, fermented tofu. You can easily buy this from an Asian supermarket and it’s not expensive (plus it lasts forever in the fridge). Just mash up some of the tofu with some of its liquid from the jar and add along with the soy sauce mixture — it adds an incredible umami depth of flavour and boosts the ‘red’ colour.

– You could also pan steam the greens, if you prefer. To do this, heat the sesame oil in a large frying pan over high heat. Add the wombok wedges and bok choy with about 1/3 cup water, then cover and steam for 2-3 minutes or until they begin to soften. Add the garlic and oyster sauce, then cover and continue steaming for another 3-4 minutes or until they are just cooked through, adding a little extra water if necessary.

Tags:

30-minute meals • Chinese cuisine • Dinner • Easy weeknight dinners • Family favourites • Fish • Healthier • How-to • Kid-friendly • Lunch • Lunchbox • One-pan • Salmon • Seafood

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Red-cooked Salmon with Asian Greens

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Roberta

2023-02-06

Delicious recipes

I just love the recipes from Marion and of course also from her lovely mum Noi,she is so sweet, I live in Austria for 47 years, I am originally from England! Have done a few recipes from Marion, all delicious!

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Thai three-flavoured salmon

Marion Grasby — Thu, 30 Dec 2021 03:43:44 +0000

Thai three-flavoured salmon

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Thai three-flavoured salmon

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Use a mortar and pestle to pound the garlic, chillies and ½ teaspoon of salt to a rough paste. Transfer to a bowl and set aside for later.

Pat the skin side of the salmon with paper towel, then season salmon with salt on both sides.

Add the 2 tbsp of oil to a non-stick frying pan. Heat over high heat. Place the salmon skin-side down in the pan. While it’s cooking, place a piece of baking paper over the salmon then place a heavy pan over the top. This will help ensure that you get a lovely crispy skin on your salmon. Cook for 2-3 minutes. Turn off the heat and turn over the salmon in the pan to allow the residual heat to cook the salmon through. If you like, you can finish cooking the salmon in a pre-heated oven at 200C for a few minutes, then remove from the pan and place the salmon on a platter.

Meanwhile, heat 1 tablespoon of oil in a clean wok or large non-stick frying pan over medium heat. Add the garlic chilli paste and stir-fry for 10 seconds. Then add the tamarind, sugar, fish sauce and lime juice. Cook, stirring, for 1-2 minutes or until the sugar has dissolved and the sauce has turned translucent and shiny. Drizzle sauce over the crispy salmon and top with spring onion to serve.

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15-minute meals • Dinner • Dinner Party • Fish • How-to • Lunch • Party food • Salmon • Seafood • Thai cuisine

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2022-09-15

Fantastic

Not a salmon fan but my wife cooked this and I loved the asian flavours and quick prep. Asked if I could we could make it again a few days later.

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Vietnamese Salmon Noodle Salad

Marion Grasby — Mon, 29 Nov 2021 07:23:37 +0000

Vietnamese Salmon Noodle Salad

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Vietnamese Salmon Noodle Salad

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Combine the ingredients for the quick pickled carrots. Set aside while you prepare the other ingredients.

Soak the glass noodles in room temperature water for 10 minutes (they will be pliable but not completely softened).

Meanwhile, whisk together the ingredients for the nuoc cham dressing.

Pat salmon fillets dry with paper towel. Season with salt.

Heat a large non-stick frying pan over high heat. When the pan is hot, add the oil and swirl to coat the bottom of the pan. Add the salmon fillets skin-side down, then lay a piece of baking (parchment) paper on top. Place another smaller frying pan on top to add weight on the fillets – this will help keep the skin flat against the bottom of the pan, which will give it an even cook and help to make every inch super crispy! Cook for about 2 minutes or until the skin is brown and crisp. Then turn the fillets over and turn off the heat. Leave the fillets in the pan so they continue to cook with the residual heat for a further 1-2 minutes or until cooked through to your liking. Transfer a chopping board and cut into chunks.

Cook soaked noodles in boiling water for 1-2 minutes or until just soft and tender. Remove noodles from the water with tongs or a slotted spoon and place in a large bowl. Add the mint and basil leaves, along with half the dressing. Toss to coat. (If you find your noodles are starting to clump together, give them a couple of snips with the scissors.)

Line serving bowls with lettuce, then divide up the herby noodles. Top with quick pickled carrots. Arrange chunks of crispy salmon on top. Scatter over peanuts and crispy fried shallots. Add more dressing to taste.

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30-minute meals • Family favourites • Fish • Healthier • Noodle Bowls • Noodles • Salads • Salmon • Seafood • Sides • Vietnamese Cuisine

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Jack O’Lantern Rice Balls

Marion Grasby — Thu, 28 Oct 2021 06:20:52 +0000

Jack O’Lantern Rice Balls

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Jack O’Lantern Rice Balls

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Place the rice in a large bowl. Cover with water. Use your hands to stir and rub the rice in the water. Drain. Complete this process 6 more times or until the water runs (nearly) clear and is no longer “milky”. Some sushi chefs may do this up to 9 times. Drain well.

Transfer the rice to a medium saucepan. Cover with 1½ cups of water (or use the amount specified by your sushi rice packet).

Place the saucepan over high heat. Bring to a boil, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and set aside, still covered, for 10 minutes to allow the steam to continue to cook the rice.

Meanwhile, place the rice vinegar, sugar and salt in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the sugar has dissolved. Set aside until required.

Transfer the rice to a large shallow bowl or tray (traditionally a low-sided wooden bowl known as a sushi-oke or hangiri is used). Drizzle over the vinegar mixture. Use a rice paddle (shamozi) or spatula to fold the vinegar into the rice using a cutting action at an angle, breaking up any clumps and ensuring the vinegar mixture coats every grain of rice. Continue until the rice is at room temperature.

Wet your hands, then take a small amount of rice and roll it into a golf-ball-sized ball. Wrap in a piece of smoked salmon – it helps to use plastic wrap to get a really nice cover and shape out of it (see the video for instructions). Remove plastic wrap and transfer lantern to a serving plate or bento box.

Using a pair of scissors, cut out eye and mouth shapes from a sheet of nori to decorate your mini Jack O’Lanterns.

Notes:

– Nori is made by pressing thin shreds of edible seaweed into thin sheets. You can find it in Asian grocery stores or in many major supermarkets.

– Serve these as part of a Halloween themed party food or Halloween bento box along with Spooky Spiderweb Eggs and Mummy Dogs.

Tags:

Appetisers • Dinner Party • Family favourites • Fish • Halloween • Holiday season • Kid-friendly • Party food • Salmon • Seafood

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