Salmon with Feta, Cashews & Sweet Chilli Sauce Crust
Salmon SAM-uhn, solomo.
Finally I found salmon, when? On a snowy day, when most Athenians have made excuses not to show up at work. When most people just stayed indoor. ITS SNOWING, even schools are close.
Moi, I put my wool hat, my waterproof boots and went to see the fishmonger who said,
“Poli isixi simera.”
ITS BEEN A QUITE DAY.
Greece has no salmon of course , I know that but the fishmonger still had to tell me. He said
Eivai apo Norbegia.
Its from Norway.
Oh well I started pressing.Fresh fish is soft but springy. He then said poli fresko.Very fresh, but if you know me I want to make sure what am buying its 12€ a kilo.
I asked for 2 slices and it came around 700grams.
I prepared it just the way I first tasted it in Stockholm. Kristin made this wonderful dish and while she was preparing the salmon I nearly started picking on the cashews.
Opps faux pass but she explained me the basic ingredients , voila no need of paper and pen.
This is my estimate from what I made today. I purposely did the measurements for the experimental cooks out there to try.
For a kilo of salmon
1) Pre heat the oven at 170C
2) Wash the salmon
3) Pat dry
4) Sprinkle with Salt and Pepper
5) Chop the cashew (I used my hand blender/chopper)
6) Crumble the feta
7) Mix feta and cashew with chilli sauce
8) Top the salmon with the mixture
9) I added freshly grinded pepper.
10)Bake around 7 to 8 mins
Do not overcook the fish.
The nutty taste of the feta with the chilli sauce is just a good balance.
I paired mine with lettuce salad, with chopped parsely and dill, served with parmessan shavings.
No salmon in Greece? Why?
Love the pic of the fish head! Very cute!!!
Nice recipe. I will try this!
It snows in Greece?? I would’ve never guessed.
This sounds delicious…and easy to put together! Thanks Sha for posting the measurements! 🙂
BEA: the med sea or the aegean sea is too warm for salmon
Greece is blessed with seafood ask Poseidon but not all kinds you find in France, UK nor the kind of fish you get at the north sea.
BEA: there is even a kind of fish I have been looking for ages SKATE, cant find it here. We dont have that kind of Boston Lobsters here.. except crayfish lots of it. farmed bream is very common…
GERALD: Greece gets annual snow up in the north. Athens rarely get snow but in the 80s we used to have a bit of an inch or at least a snow fall.
90s came with El Nino had created chaos with the weather, Athens been so warm on a winter. Warmer than the rest of Europe.
I am just enjoying this stillness because its been 2 WINTERS I HAVE BEEN AWAY.
JOEY yes I have people emailing me for the measurements since its so easy I just want to share this to people.
My Dear Sha, H was asking what’s tonight’s dinner? I still have a fillet or two of tilapia freezing in the box, do you think this will work on white meat?
Hello Sha, i have tried the modificatian, still figuring out,
tested on my photo but did’not work.
It looks delicious. I’ll call that “SALMON CRUMBLE”
hi sha..in my case, i still have a small block of feta..so i can just run to the corner fish store for salmon! looks masarap! and yeah, easy even to a newbie like me..
Looks great Sha, will try this next time.
also, i have the thai ‘mae ploy’ sweet and sour chili sauce in my cupboard! definitely, next in line for dinner..gagalit na namn ang hubby nyan, pinapa-taba ko raw! hahahaha..thanks to all your recipes!
SUPLADA: I would try this on any fish.. have fun cooking and give charliekins a portion 😉
RELLY: salmon crumble great thats what we need!
CES: ah who is getting fat? this actually healthy in my terms no frying no oil….
MAE: easy and quick
yummy naman nyan. hey, still freezing????
Hi Sha,
pahingi ng Salmon! naku po at naglalaway na ako ngayon with the skinned on – sana kapitbahay din tayo…sarap..
tin
Yes, another easy to prepare recipe!! you are such a goddess ate sha!! Anyways, Istanbul is having snow now as well!!
Yeah, north of Greece is [same as Turkey] is always visited by a snowstorm at least once or twice a year during winter. Last year, it graced the news.
I’ve tried baking Salmon with cottage cheese on top, they were also yummy.
Have you tried any raw Herring lately?
Charles: Yes we are sub zero at the moment but its fun.
DP Salmon and cottage cheese whoa creamy better try that
no herring in this country…greeks dont eat raw herring.
I must go back to UK for that or maybe in Ollanda
Hallo Sha, thanks for this I have another topping to try for our fav fish. 😉
Snowing na pala dyan. Dito sub zero na pero wala pang snow. 😐
The problem with salmon in Greece is that it is the farmed variety and doesn’t have the flavor of the wild salmon that we had for dinner last night. But if you need a salmon fix, farmed is better than nothing, and your recipe sounds great! (As to last nights dinner, I used fillets seasoned with salt, black, and red pepper, lightly fried in olive oil, and served on a bed of spinach that had been sauteed with shallots in olive oil just until wilted and then mixed with crumbled feta. YUM.)
looks so delicious sha! you’ve been busy cooking. i just love your pictures.
CELIA I will also try your topping
AVIVA I cook daily but i just post 2 to 3 times a week something exciting
ELENI: efxaristo poli for the information.. I have not bought a local farm raised salmon yet… pou???
I was in Norway for a while, there I know whats real wild salmon is like…
So you found salmon! The topping intrigues me. It’s a combination I would have never thought of. Masubukan nga…
signomi, i didn’t mean that the farm-raised salmon was from greece (maybe the water is too warm for salmon), but farm-raised salmon from norway or elsewhere. i say this because last time i was at the central market in athens, when i closely questioned the sellers, it turned out all of the available salmon was farm raised from either norway or chile.
i should have said before, but didn’t, how much i enjoy your blog. you are a good photographer and an interesting writer. thank you for doing this.
ah eleni this gives me an insight indeed
next time I go to the market… I will have to interrogate those macho men there about their fish.
do you know in UK you can buy ORGANIC SALMON
popo
anyway.. pls do come here and share your market find here in Athens…
I need to go to Farmer’s Market to buy salmon. I will try this one. Thanks Sha.
just to let you know…did this last night! of course, it was great! the saltiness of the feta and the sweetness of the thai sauce? great combination! not to mention the crunch you get from the nuts!..success tlaga sha, esp. to marco! 🙂 u know why he’s whining about his figure? it’s not the entree’s i cook, it’s the rice!!!:( nway, thanks for sharing..i’ll do it again tonight for some guests!!!!and posting last night’s dinner later on..
Hi Sha: I made this tonight, and have a couple comments. Since I love salmon, love cashews, love feta, and love sweet chili sauce, it seemed perfect.
One problem I had is the length of cooking time at the temperature given. After 20 minutes in the oven at 180 degrees, the salmon was still very raw in the middle. So I turned up the heat to 200 and cooked for 5 more minutes and it was done perfect. Next time I’d start at 200 and start checking after 10 minutes. I used fillets, not steaks, but the fillets were quite thin, so I don’t think that is what made the difference, but then again maybe it did.
For our taste, the feta didn’t add that much and seemed to overwhelm the salmon, so I don’t think that I’d do that again. I loved the topping, don’t get me wrong, just think it was too strong for the salmon. I’m trying to think of something else to put it on, because it was absolutely delicious. Maybe chicken?? Anyway, I did one piece of salmon with a glaze of just the cashews and sweet chili sauce and that was AMAZING! SO GOOD.
We had this with rice plus green beans blanched and then tossed with garlic, salt, and olive oil.
Thank you very much for the thought-provoking ideas (and inspirational photographs), Eleni