Try salmon recipes for fit body (view pics)
London: A healthy and fit body has its own advantages and eating salmon can help in achieving one -- so you can try a few recipes to get into the right shape.Norwegian Chef Signe Johansen
Roast salmon with beetroot, kale and pomegranate salad: Roasting a whole Norwegian salmon makes a spectacular festive feast for a dinner party.
Ingredients:
* Serves 8-10
* For the roast salmon
* One whole Norwegian salmon (approx. 2 kg.), descaled, gutted and cleaned
* 75 g butter
* Two small red onions, thinly sliced
* Two unwaxed lemons, thinly sliced
* One large carrot, thinly sliced
* A bunch of fresh parsley
* Herbamare (sea salt with herbs)
* Salt and pepper
For the salad
* Two kg beetroot
* Two bunches of kale
* Two pomegranates, shucked open and de-seeded (seeds placed in a bowl)
Method:
* Preheat the oven to 150oC. You will need an oven large enough to place the beetroot on one level and the salmon on another. Alternatively, you can choose to cook the beetroot first and then follow this with the salmon if your oven has less capacity.
* You will need two long sheets of extra-strong aluminium foil a roasting tray. Butter both sheets to avoid the Fish sticking. Place one sheet on top of the roasting tray and season with herbamare and pepper.
* Wipe the salmon dry and make three incisions into each side of the salmon. Stuff all six incisions with a piece of red onion, lemon, fresh parsley and carrot.
* Close the salmon and sprinkle with a little lemon juice to taste.
* Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel. Once sealed, place the salmon in the oven and roast for one and a half - two hours.
* For the beetroot, kale and pomegranate salad, scrub the beetroot clean and trim off any gnarly bits. Place them in a roasting tin or ceramic dish and pour boiling hot water over them until the beetroot is half submerged.
* Season the water with a generous amount of salt and pepper and cover with aluminium foil, making sure that the foil is sealed tightly.
* Place in the oven to roast. Allow 20 minutes for small beetroot and 40 minutes for really large ones before removing them from the oven. Carefully unwrap the foil and turn all the beetroot so they cook evenly. Replace the foil lid and place back in the oven to roast for the same times given above.
* Once the beetroot is cooked, remove from oven and gently remove the foil. Allow to cool slightly and drain off the cooking liquid. Using gloves, peel the skin off the beetroot while they're warm. If there are any gritty bits or bits of skin still attached to the vegetables, rinse gently under cold water and peel off.
* Slice the beetroot into quarters and place them in a bowl along with the juice and zest of both lemons.
* Finely chop the kale and add this to the beetroot along with the pomegranate seeds. Toss together, cover and set aside until the salmon is ready to be served.
* Once the salmon is cooked and ready to serve, remove the top foil from the roasting tray and simply move a whole fish onto a presentation plate or board to place at the centre of the table.
* To serve, gently scrape off the skin (and assorted cooked vegetables from the incisions) and start portioning up the fish. Serve along with the salad and buttered new potatoes.