Wine Poached Salmon with Olive Oil Sear

Poached salmon is easy to make and can be served warm or room temperature. You can top with your favorite sauce or enjoy it just as it is. I like to sear some fresh herbs in some great Extra Virgin Olive Oil and sear the top for just 1 minute to create a lovely lunch or dinner entree. I have use a lovely California oil from Temecula Olive Oil – Olive View Estate.

You will need:

  • 4 wild salmon pieces
  • 1 1/2 cups white wine
  • 1 cup water
  • 3 slices lemon
  • few sprigs of fresh thyme
  • few sprigs of fresh tarragon
  • salt and pepper
  • 2-3 tbsp extra virgin olive oil – I used Temecula Olive Estate Oil
  • few more thyme and tarragon leaves

Step 1: start with some fresh excellent quality wild salmon. Cut into a few portions and add salt and pepper.

Step 2: in a deep saute pan add some white wine, water, lemon slices, a few sprigs of fresh thyme and tarragon.

Step 3: bring liquid to a boil. Once it comes to a boil, reduce heat to low, slip in your fish and cover. Let poach in white mix for between 4-6 minutes or until just cooked through. (this may be a few minutes more of less depending on the thickness of your fish.)

Step 4: remove fish from liquid and gently remove the skin and layer of dark flesh directly under skin.

Step 5: in a small pan add some great Extra Virgin Olive Oil. Once heated add some fresh chopped tarragon and thyme. As soon as they hit the hot oil add the fish with the top side directly on the oil. Cook 30 seconds and remove.

Serve with some fresh steamed asparagus, a squeeze of lemon and another drizzle of oil.

Halibut Salsa

This is a perfect appetizer for a hot summer evening. Serve it with rice crackers or tortilla chips. The fresh tastes of a salsa and the fresh halibut served like a poke or ceviche. Fresh and delicious they will devour this one!

You will need:

  • 1/2 cup of small diced fresh halibut
  • 1 tomato – chopped into small dice
  • 2 tbsp finely chopped onion
  • 1 tbsp finely chopped jalapeno
  • 1 tbsp chopped cilantro
  • 1 ripe avocado – chopped into small dice
  • 1 clove garlic – chopped fine
  • 4 tbsp mild extra virgin olive oil -I used Domaine Oltremonti
  • 1 lime zested and juiced
  • 1 tsp hot sauce
  • salt and pepper to taste

Step 1: chop halibut and place on paper towel to absorb any additional water while chopping all other ingredients.

Step 2: chop all other ingredients.

Step 3: place fish in a small dish. Zest 1//2 lime and juice entire lime over fish. Drizzle 2 tbsp olive oil and mix. Cover and let stand in fridge for 1 hour to almost cook tender fish in the acid. You can also add some salt here if you want a firmer fish.

Step 4: mix all ingredients together, add extra olive oil and salt and pepper. Adjust as necessary. Serve with chips/crackers and a tequila cocktail.




Salmon Burgers


It is very easy to take pieces of salmon and process them with some aromatics and quickly grill them for a delicious meat substitute. I have added some Asian flavour to these and topped them off with a crunchy coleslaw.


You will need:


  • a few pieces of wild salmon
  • 1/2 onion- pureed
  • 2 cloves garlic
  • 1 tsp finely chopped chives
  • 1 tsp finely chopped parsley
  • 1 tsp finely cilantro
  • 1 tsp dry wasabi powder
  • 1 tbsp sesame oil
  • 1 tbsp black sesame seeds
  • 1 tbsp lemon grass (comes in a tube ground or freshly chopped fine)
  • salt/pepper


Step 1: clean fish and remove any skin. Place the fish in a food processor and pulse a few times(3-4) until there is still some form to it but it will stick together. If you go too far it will become mush. You can also hand chop with knife but, you need to chop it in small enough pieces that it will hold together. This photo shows the first cuts and needs to be chopped much finer. A food processor works better (I was just too lazy to get it out today!)



Step 2: prepare all your  flavourings. Grate or puree onion and garlic. Add to a large bowl. Chop herbs and add wasabi powder, sesame oil, black sesame seeds, lemongrass and a sprinkle of salt and pepper.



Step 3: add chopped salmon and mix well. Form patties and place in freezer while you prepare the coleslaw and heat the grill.



Step 4: I prepared a basic coleslaw with sliced cabbage, grated carrot, sesame seeds (black) a bit of mayonnaise, some olive oil, rice wine vinegar and some grated cucumber (seeds removed)



Brush with olive oil and grill on medium heat for a few minutes on each side. They cook quickly. Top with coleslaw and some baby cucumber slices and serve. I have also fried a sweet potato in some olive oil.









Ginger Soy Grilled Tuna



A few minutes on the grill, slice and drizzle over sauce. Easy. Perfect for a summer evening.




You will need:


  • 2-4 tuna steaks
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 fresh red chili chopped fine or 1/8 tsp chili flakes
  • 2 scallions/spring onions chopped fine
  • 2 cloves garlic – crushed
  • 1 tbsp fresh ginger chopped fine – you can reduce to 2 tsp if you don’t want bold ginger flavour
  • 1 tsp sesame oil
  • 2 tbsp olive oil -I used Lucero Sevillano Extra Virgin
  • salt/pepper


Step 1: prepare sauce/topping. In a small bowl or measuring cup add soy sauce, rice vinegar, sugar, fresh finely chopped chili (or 1/8 tsp chili flakes) chopped spring onions, crushed garlic, chopped ginger, sesame oil, olive oil.



Step 2: if you can get fresh or sushi grade tuna great however, I had good frozen and it worked fine.




Step 3: heat up grill. Sprinkle salt and pepper over tuna and spoon a bit of topping over the fish. Do not touch the raw fish with the spoon to keep the topping clean.





Step 4: grill for literally 1-2 minutes on each side. (big Pete cooked this just a bit too much should be raw in the center)



Slice, drizzle and enjoy.







Grilled Cod with Salsa Verde


White fish like cod or halibut etc. tastes great with this herb topping. It is also good on chicken or even a steak. You can grill the fish or bake it in the oven and spoon over the fresh herb, lemon and olive oil topping. Fresh, delicious and fast.


You will need:

  • 2 pieces of white fish – I like halibut or cod in this recipe
  • 3- 4 leaves fresh basil
  • a handful of fresh parsley
  • 3-4 sprigs fresh thyme
  • 10 fresh chives
  • 1 tbsp lemon zest (fine)
  • 1 lemon juiced
  • 1 tbsp capers
  • 1/4 cup good quality extra virgin olive oil
  • salt
  • pepper
  • 1 clove garlic – crushed
  • salt/pepper
  • 1 tsp fine lemon zest
  • drizzle of olive oil


Step 1: in a food processor add fresh basil, parsley, thyme, chives, lemon zest, lemon juice and capers. Puree and then scrape down the processor bowl. Turn on machine and slowly pour in olive oil until combined. Taste it and add salt and pepper to your taste. Set aside.



Step 2: you can bake fish however, I placed mine on a piece of foil that had an edge around it to prevent any spills. I crushed the garlic in a garlic press and sprinkled evenly over both pieces of fish. Add salt and pepper and a drizzle of good olive oil and  a thin slice of lemon to each piece.


Step 3: grill for a few minutes on high heat on each side. This fish took about 5 minutes in total to cook on the grill. I also like the grill because the house doesn’t smell like fish.


Serve hot with a generous spoon of Salsa Verde (sauce green)  and a chunky salad. I made a simple dressing of lemon juice, olive oil , salt and pepper.





Herbed Halibut and Steamed Broccoflower


Just because you are eating alone doesn’t mean you shouldn’t eat well!


This was my perfect lunch for one today. You can easily double the recipe for two.


You will need:

  • 1 Halibut steak per person or any whitefish you enjoy
  • 1 cup of broccoflower per person (or cauliflower)
  • 1 tsp fresh lemon zest
  • 1 spring onion – chopped fine
  • 1 tsp fresh Italian parsley – chopped fine
  • 1 tsp fresh basil – chopped fine
  • 2 -3 tbsp olive oil – I used a Lucero Ascolano which is fruity – more oil to drizzle over plate
  • 1 tsp wild fennel pollen (or a few fennel seeds ground)
  • 1 tbsp lemon juice – more to squeeze over finished dish. (about 1/2 lemon)
  • salt/pepper to taste


Step 1: wash and break your broccoflower to bite sized pieces. Steam for 5 minutes. I like it to still have a bit of crunch.




Step 2: clean a nice piece of fish and chop into chunks. I have used halibut.



Step 3: chop parsley and basil and spring onions.



Step 4: zest lemon over fish and add some wild fennel pollen if you can get it or crushed fennel seeds if you cannot. The fennel pollen has a beautiful floral and liquorice scent and flavour. I also add my beautiful olive oil to marinate the fish delicately while the pan heats up.



Step 5: add the fish and spring onions to a medium hot pan and cook a few minutes on each side. Add salt and pepper and a good squeeze of lemon juice.



Serve with the steamed broccoflower, another squeeze of lemon juice and a final drizzle of good olive oil. Sprinkle parsley and basil and add salt and pepper if it needs a bit more.









Mediterranean Tuna Salad

This is a wonderful hearty salad. It is a perfect lunch that will keep you satisfied for the whole afternoon. It has tuna and beans and lots of fresh crunchy vegetables. The dressing is fresh orange juice, apple cider vinegar and lots of fantastic olive oil to balance the citrus. You can easily replace the orange for lemon and use the quantities as a guide. If you prefer more tomatoes add them, if you  want to add some avocado feel free.


You will need:


This is perfect for two people but you can easily double for a larger group.


  • 1 can of good quality tuna – mine is a wild caught sustainable variety
  • 1 14 oz. can of cannellini beans – strained and rinsed with cold water.
  • 1/2 cup thinly sliced red onion
  • 1/2 cup sliced red or yellow pepper (or both!)
  • 1 tbsp chopped fresh Italian parsley
  • 2 stalks celery -thinly sliced – I also chop some of the tender yellow leaves
  • 1/2 apple – sliced thinly
  • 1/2 English cucumber – peeled and sliced
  • 2 spring onions – chopped fine
  • 2 cups of soft buttery lettuces – to serve as a base for the salad to go on top.
  • 1/2 orange juiced – equals 1/4 cup juice
  • 3 tbsp apple cider vinegar
  • 1/4 cup good olive oil (use more to finish) – I used TerraLiva from Sicily, Italy
  • 1/2 tsp sea salt (beans need salt!)
  • 1/4 tsp fresh cracked pepper
  • squeeze of lemon on top to serve.


Step 1: gather all your ingredients.Use quality ingredients find what is fresh. Invest in good oils and vinegars they will last and they make a big difference! In a large bowl add your drained tuna and your rinsed beans.


Step 2: Chop the red onion, the sweet peppers, Italian parsley, celery and celery leaves, apple, English cucumber and spring onions. Add each item to the bowl with beans and tuna.


Step 3: add orange juice, apple cider vinegar, olive oil, salt and pepper. Mix and taste it and if it needs more salt and pepper or oil add it.



Serve on top of the buttery salad leaves with a squeeze of fresh lemon and another drizzle of olive oil.

Baramundi with Kiwi Salsa

This is a nice white fish fillet that cooks quickly and is topped with a fresh salsa made with  kiwi. Add a fresh salad and some layered potatoes for a great weeknight dinner.
You will need:
  • 2 fish fillets- thawed in fridge
  • 2 garlic cloves crushed
  • butter/olive oil
  • 1/2 tsp lemon pepper
  • salt
  • 1 tomato – cubed
  • 1 kiwi- chopped fine
  • 1/4 onion- chopped fine
  • 1/2 avocado cubed fine
  • 1/2 fresh limes -squeezed
  • fresh chopped cilantro
  • salt/pepper
Step 1: Thaw the frozen fillets in fridge.
Step 2: chop all ingredients and blend with lime juice, olive oil, salt and pepper to taste.
Step 2:  Fry fish in a bit of butter/oil. Sprinkle tops with lemon pepper and salt. Cook 2-3 minutes on each side.
I have served mine with the salsa on top and a spinach salad on the side along with some scalloped potatoes that I have sliced and baked until crispy.