Fish with carrot salsa

I really couldn't think of what to have for dinner tonight but I took out a piece of fish of the freezer earlier so I needed to do something with that. Since I wasn't feeling like cooking too much I just threw together some veggies and fried the fish.

Ingredients for salsa
2 carrots
½ red onion
1 garlic clove
2 tomatoes
½ tbsp olive oil
2 tsp balsamic vinegar
dried basil
salt and pepper

Chop the red onion finely and crush the garlic clove. Finely chop the tomatoes and finely slice the carrot. Mix it together in a bowl. Add the oil, vinegar, herbs and spices. Just fry the fish in some butter and season with salt and pepper. Very easy.

Pork with capsicum and tomato sauce

I got the inspiration for this dish from tasteline.se Modified it a bit so that it suited whatever I had at home. I also took the opportunity to use some of the roasted capsicum sauce I made yesterday.

Ingredients
serves 2-3 people
300 g pork cutlets
1 red capsicum
50 ml greek yoghurt
50 ml cream
1 tbsp roasted capsicum sauce
1 tomato, finely chopped
1 garlic clove, crushed
½ tsp paprika powder
½ tsp dried basil
1 pinch chili powder
salt and pepper to taste

Preheat the oven to 200 degrees.
Start with making the sauce by putting the yoghurt, cream, tomato, garlic, capsicum sauce, paprika powder, basil, chili powder, salt and pepper in a bowl and mix thouroughly. Taste it to see if you want more of anything. Cut the red capsicum in large wedges. Put the pork cutlets in an oven proof dish. Cover with the sauce and add the capsicum pieces on top. Cook in the oven for about 30 minutes.

Steamed salmon with vegetable rice and sauce of roasted capsicum

I've been thinking about this dish for a while but I just never got a chance to make it. Now I had time and it turned out quite well actually. It's the first time I steam salmon and the result is actually better than I expected.

Ingredients
Rice
300 ml rice
500 ml water
½ yellow capsicum
1 big red onion
2 garlic cloves
2 carrots
1 tomato
3 tbsp olive oil
50 ml water
salt and pepper
paprika powder
garlic powder
dried parsley

Salmon
2 salmon fillets
paprika powder
dried parsley
salt and pepper
lemon juice

Roasted capsicum sauce
180 g roasted capsicum from a jar
1 tbsp olive oil
salt and pepper
1 pinch chili powder (or however much you want)
1 tsp garlic powder

Start with boiling the rice. We have a rice cooker so the measurements of water vs. rice might be slightly different for someone else. Cook according to the packet. Chop the vegetables into slightly smaller bit size pieces. Fry the vegetables on medium heat in some of the olive oil. Lower the heat and let them cook until soft. Once the rice is ready then add it to the vegetables. Add the water together with all the herbs and spices. Mix it all together and then add the rest of the olive oil and mix in.

For the salmon; place the two salmon pieces on a piece of aluminium foil. Make sure you have enough foil so that you can wrap it around the salmon. Squeeze over some lemon juice. Put the salt, pepper, paprika powder and dried parsley on top of the salmon and close the foil. Put in a steamer and steam for about 10-15 minutes depending on how big your salmon pieces are.

Add all the ingredients for the sauce in a blender and blend until it becomes a liquid. Season with whatever you feel like.

Rhubarb pie

My mum found this recipe in some magazine a while back but it's definitely worth a try since it's so crunchy and delicious.

Ingredients
500 g rhubarb
100 ml caster sugar
1 tbsp potato starch (flour)

300 ml flour
2 tsp baking powder
200 ml caster sugar
1-2 tbsp lemon juice
grated zest of 1/4 lemon
1 egg
50 g butter + butter for greasing the dish

Preheat the oven to 225 degrees.
Peel and chop the rhubarb stalks in about 1 cm big pieces. Put them in a bowl together with the 100 ml sugar and potato starch. Mix together and let it sit for a while.
For the dough; mix together flour, baking powder, sugar, lemon juice, lemon zest and egg in a bowl and work together to form a crumbly dough. Put half of the dough in a greased pie dish (approximately 24 cm diameter), add the rhubarb pieces on top and finish with the rest of the pie crumble.
Put the pie dish in the oven for about 10 minutes. Take it out and shave the butter on the top. Then put it back in the oven for another 10 minutes until it has a nice colour. Serve with some lightly whipped cream flavoured with some vanilla sugar.