There have been a lot of changes in my diet the past months and I am really happy with all these changes.   We eat less meat which means that the pork we used to eat at least once a week is now limited to once a month, the beef we used to eat once a month is now cooked only once, maybe, every two months, the chicken or turkey has been increased to twice a week and the fish has been increased to at least twice a week and this includes fish rich in Omega 3 fatty acids. Cheeses, especially the fatty ones are not in our diet any more and a pasta dish with vegetables is included once a week. The rest of the days it is vegetables and dried legumes.  The desserts have been reduced to one every fortnight and most of them are being made using «healthy» ingredients.    I must say that this is a very healthy Mediterranean diet.

As I wrote in my yesterday’s post, I was looking for recipes to use the grapes and I found this one.

The salmon was quite similar to a recipe I have been making for a long time now, so there was no need to copy the recipe but having a general idea of what to do, I did not refer to the recipe again.

As you may compare from both recipes I have used a lot more spices but also used roasted pecans and remember those sesame seeds I told you from Glystarkes. I used those toasted sesame seeds as well and made a mixture which I coated the salmon.

We loved this recipe so I made it again this week.  However, this time, I made a few changes not because we didn’t like the previous one but unfortunately when I went to the supermarket I did not find any red grapes, nor pecans, so as an alternative I used prunes and almonds. Again, I used the prune sauce in more than one recipes.

Both salmon recipes were amazing and if you like salmon, whichever you choose, I guarantee that you will love it.

Seared Pecan Crusted Salmon with  Red Grapes and Mavrodaphne

Preparation time:15 minutes

Cooking time:½ hour

Serves:6

Ingredients:

  • 1 kilo salmon fillets
  • 1 tablespoon honey
  • 4 tablespoons olive oil, divided

For the crust:

  • 7 tablespoons roasted sesame seeds
  • 3 tablespoons crushed pecans
  • 4 tablespoons breadcrumbs
  • 1 tsp black mustard seeds
  • 1 tsp yellow mustard seeds
  • ½ tsp coarse sea salt
  • 1 tsp coriander
  • 1 tsp dried thyme
  • 1 tsp variety of 4 peppers (black, white, green, red)

Other Ingredients:

  • 300 grams spaghetti
  • 500 grams spinach
  • 1 clove garlic, finely chopped
  • 1 tablespoon mint pesto

For the grape sauce:

Directions:

  1. In a spice grinder add the mustard seeds, sea salt, dried, thyme and peppers and powder. Add the sesame seeds and pecans and grind a few times.  Mix in the breadcrumbs.
  2. In a bowl add the honey and 1 tablespoon olive oil and mix.Brush each fillet with the mixture and then cover with the spices.
  3. In a sautéing pan heat 2 tablespoons olive oil and sauté the salmon about 5 minutes per side, skin up and then turn.
  4. Wash and drain the spinach.Mix with the garlic and 1 tablespoon olive oil and season with salt.
  5. Arrange spinach in a baking tin and place the salmon on top.
  6. Bake in a preheated oven for about ten minutes.
  7. Boil pasta, al dente, drain and mix with pesto.

Serve the salmon on the spinach with spaghetti and top with the grape sauce.

The second time I changed the spice mixture again to match with with prune sauce.  I used this sauce in a few recipes and one of them was in this vinaigrette.

Seared Almond Crusted Salmon with Green Salad and with Prune Mavrodaphne Vinaigrette

Ingredients:

  • 1 kilo salmon fillets
  • 1 tablespoon honey
  • 4 tablespoons olive oil, divided

For the crust:

  • 7 tablespoons roasted sesame seeds
  • 2 tablespoons crushed almonds
  • 3 tablespoons breadcrumbs
  • 2 tsps yellow mustard seeds
  • ½ t coarse sea salt
  • 2 tablespoons coriander
  • ½ tsp cumin
  • 1 tsp variety of 4 peppers (black, white, green, red)

For the prune sauce:

Directions:

  1. In a spice grinder add the mustard seeds, sea salt, cumin and peppers and powder. Add the sesame seeds and almonds and grind a few times.  Mix in the breadcrumbs.
  2. In a bowl add the honey and 1 tablespoon olive oil and mix.
  3. Brush each fillet with the mixture and then cover with the spices.
  4. In a sautéing pan heat 2 tablespoons olive oil and sauté the salmon about 5 minutes per side, skin up and then turn.
  5. Bake in a preheated oven for about ten minutes.


Rocket, baby spinach and pear Salad with Prune Vinaigrette

  • 2 cups rocket
  • 2 cups baby spinach
  • 3 small radishes, peeled
  • 1 pear, peeled and cored
  • Salt and freshly ground black pepper
  • Prune Vinaigrette

For the salad dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic
  • Salt and freshly ground mix of peppers
  • 1 tablespoon thyme honey
  • 2 tablespoons of pureed prune sauce

Directions:

For the prune sauce:

In a non-stick frying pan  add 1 tablespoon olive oil and sauté spices.  Add the prunes and mix for1 minute.Add the wine and boil on high heat until it is reduced to half (about ½ hour).

For the vinaigrette:

Process all the ingredients in a food processor and coat the salad.

Serve the salmon with the salad and extra vinaigrette.

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Seared Honey Spiced Crusted Salmon & Rocket, baby spinach and Pear Salad

  1. [...] Seared Pecan Crusted Salmon with  Red Grapes and Mavrodaphne [...]

  2. Ο/Η Rosa λέει:

    I’m happy that you are enjoying your new diet! That salmon dish looks fantastic! I eat meat once a week, but don’t eat enough fish (too expensive)…

    Cheers and all the best then,

    Rosa

  3. Ο/Η Peter G λέει:

    I like your advice Ivy regarding your healthier eating! I’m trying to incorporate more salmon into my diet but am not always successful. I love what you’ve done to the salmon here and that wonderful salad full of fibre!

  4. Ο/Η Hopie λέει:

    That salmon looks delicious! I’m with Rosa – I wish fish were cheaper around here so I could eat it more often!

  5. Ο/Η Ivy
    Twitter:
    λέει:

    Thanks for your comments.

    Rosa and Hopie, the price of salmon (fillet) in Greece is around 15 Euros/kilo. However, taking into consideration the cost of living and salaries here in Greece it’s fairly expensive. However, you can get cheaper fish in the farmers” market such as fresh anchovies, herring, picarel etc. around 5 – 6 Euros/kilo. We are very lucky to get cheap fish.

  6. Ο/Η Peter λέει:

    That’s a nice crust on the salmon, and it is a favourite fish but one should only eat it once a month due to it’s traces of mercury.

  7. Ο/Η Angie's Recipes λέει:

    Ivy, you have cooked some great encrusted salmon! And that’s even better with the grape sauce.
    Angie’s Recipes

  8. Ο/Η Happy Cook λέει:

    I love love salmon made like this, wish i had this for my lunch. Yumm.

  9. Ο/Η chapot λέει:

    Nous aimons beaucoup le saumon et ces deux recettes sont originales, à essayer sans tarder !

  10. Ο/Η Adam λέει:

    Wow, I really like that crust and sear on the salmon. Those sesame and black mustard seeds look great on it.

    Glad to see you’re really digging your new diet. All it takes is a couple of small changes and it can really go a long way :)

  11. Ο/Η Cynthia λέει:

    I’m taking a nutrition class and have been giving more thought to my food intake as well.

  12. Ο/Η chapot λέει:

    Thank you for your comment, I knew that it was not a collar but I did not remember the name, it’s a gift from my friend who lives in Athens to keep me save as you say
    Thank you

  13. Ο/Η heni λέει:

    WOW Ivy, what a colourful and vit packed meal!!!! BRAVO!

  14. Ο/Η Reeni λέει:

    I really like these crusted salmon recipes! They have tons of flavor to them. And you are doing delicious things with that prune sauce!

  15. Ο/Η Bunny λέει:

    I love the way your cooking Ivy, your meal looks absolutely delicious!

  16. Ο/Η Ben λέει:

    Congratulations on your new diet! It really looks like you are serious about it. I’ve been eating similarly for several months now and I feel great! Great recipes, my friend. This is the kind of simple, healthy food I love.

  17. Ο/Η Natasha - 5 Star Foodie λέει:

    I’m bookmarking both salmon recipes! My family would love the nut-crusted salmon, both almond & pecans crusts!

  18. Ο/Η tobias cooks! λέει:

    I like the pyramid and the dish!

  19. Ο/Η Cakelaw λέει:

    This looks delicious Ivy. I really need to get some fish back into my diet – I have kind of let my fish at least once a week routine lapse. This could be a great recipe for that purpose.

  20. [...] Συνταγή:  Σαλάτα με Ρόκα και Σπανάκι και με Βινεγρέτ δαμάσκηνου [...]

  21. Ο/Η maria λέει:

    The salmon sounds delicious … but the salad for me is mouthwatering! I love the vinaigrette here — my favorite salads are those that combine savory and sweet flavors.

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