Chef’s Recipe

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Pan seared Salmon with Dill Lemon Butter Sauce

by Chef Samir of Emirates Grand Hotel
Pan seared Salmon with Dill Lemon Butter Sauce

Dill Lemon Butter Sauce

3 tbsps of melted Butter
75ml Whipped Cream
2 tbsps. Lemon Juice
5g Dill Leaves

1. In a saucepan with medium heat, put whipped cream and add melted butter. Whisk the butter until it becomes incorporated with cream.
2. Put the lemon juice and dill leaves and whisk. Let it boil for 2 minutes.

Pan seared Salmon Steak

1 Salmon Steak
2 tbsps. Olive Oil
½ tsp Cajun Spice
Sliced Potato with Parsley, roasted for garnish
Sliced Onion Rings, sautéed for garnish
Salt and Pepper, for seasoning

1. Drizzle the olive oil in salmon steak until it becomes evenly spread, then season with Cajun spice.
2. Set the pan in high heat and place the salmon steak. Sear in high heat for 2 to 4 minutes, allowing it to be moist at the center.
3. Season with salt and pepper to taste.
4. Garnish with roasted potato with parsley and sautéed onion ring.

Add garnish such as side vegetables (optional).

Lovingly Classic Pesang Dalag

by Mom

Surrounded by people whom you loved the most is incomparable. One of those treasured moments! What has something to do with my featured dish then?

Classic Pesang Dalag

Especially cooked dish by my dearest, ever-loving mother one fine day where everyone is around. The specialty, commonly Filipino dish is called “pesang dalag”, in Tagalog.  Quite common amongst Filipinos, however it is rare to find this particular fish in the other countries. I get to to savor this dish once in a lifetime sorts of when vacation time happens.

The dish is easy to prepare. What would take time and effort is scaling, cleaning and gutting the  fish. First off, saute onion, garlic and ginger all at once. The fish cut in quarter should be pan-fried prior the sauteeing. The pesang dalag wouldn’t be complete without veggies such as native banana (saging na saba in Tagalog), cabbage, pechay leaves too and again, sprinkling with onion leaves! Ciao!