Tag Archives: sauce

Baked salmon with avocado salsa


baked salmon with avocado sauceThere is no better reward than this juicy flaky salmon baked to perfection and presented with the co-star avocado sauce.

I am fond of salmon to begin with. This fantastic dish doesn’t require efforts or skills, very easy to do and can be on your quick meals list. Whether you feel lazy or coming back tired after a long day at work, you can serve this dish at your table in less than 30 minutes.

baked salmon with avocado saucePreheat your oven to 200°C. Season two salmon fillets with salt (i was preparing a meal for two, you can adjust the ingredients depending on how many persons you are serving). Line your baking dish with a large piece of foil and place them. Squeeze half a lemon to drizzle juice over the fillets and cut the other half in rondelles to place on top as well. Wrap the edges of the foil to keep the salmon moist! Bake for about 15-20 minutes or until flaky and tender.

Meanwile to prepare the sauce you need:

  • one big avocado
  • one small onion finely chopped
  • juice of half a lime
  • salt to taste
  • a handful corriander

In a processor pulse the avocado with lime and salt. Once done, fold in the onion and coriander.

Drizzle on top of your pink salmon and enjoy!

baked salmon with avocado saucebaked salmon with avocado sauceFor a perfect meal you can serve with mashed potatoes, rice or pasta. I prefer mashed potatoes!

baked salmon with avocado sauceThere are so many reasons to get excited about food, salmon and avocado sauce is one of them! It’s a winner for certain 🙂

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Useful pasta guide: how to know which pasta to pair with the right sauce


i love pasta

The perfect match between pasta and sauce creates the hit. Sometimes the wrong choice of pasta can turn an excellent sauce to failure. It’s all about the marriage of the right shape of the pasta with the right sauce texture (depending on the components), and your dish is made in heaven!

The possible combinations of pasta and sauce are limitless. There are hundreds of shapes of dried pasta alone. I will go through the most commonly used.

Long thin pasta:

long thin pasta

 

These long pasta needs lots of lubrication, they best go with olive oil based sauce and tomato sauce. Use capellini for the lightest sauces, this delicate noodles can’t support the meat sauce, which gets left behind in the bowl as the pasta gets eaten. Use linguine for seafood dishes and spaghetti for meat or vegetable sauces.

Astuce: When cutting vegetables or herbs for long pasta, cut them string-like rather than in cubes to help them blend better.

 

Thicker ribbons:

 

Thicker strands, like fettuccine and tagliatelle, can stand up to cream sauces and ragus. Ideally the wider the noodle, the thicker the sauce. Fettuccine and tagliatelle pair perfectly with butter and parmesan (alfredo sauce).

To differentiate: Tagliatelle is a little more fat than fettuccine.

 

Shaped pasta:

shaped pasta

 

 

They pair well with all kind of sauces, especially they capture thick, textured sauces. Pieces of meat or vegetables nestle in the twists, dimples or folds…

Info: conchiglie means seashell, farfalle means butterfly and fusilli means spun.

 

 

 

Tubular pasta:

tubular pasta

 

Goes well with sauces that are thick and chunky. Keep in mind to match chunks of meat or vegetables in a sauce to the diameter of the holes in the pasta. For example the tiny elbow won’t hold inside a chick pea and a rigatoni is too big for a simple tomato sauce!

Astuce: The tubular shape makes them ideal to retain sauces on the entire surface, inside and out, use elbow macaroni for mac & cheese and indulge in the creamy cheese taste with every bite!

 

 

Orzo pasta are meant for salads and soups.

orzo

 

 

 

And lasagne for baking in layers.

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Tips to know:

  • Use plenty of water to ensure pasta cooks evenly and has room to move. Always keep stirring while cooking.
  • Bring the water to boil before adding the pasta.
  • Never add oil to the water while cooking pasta, it will prevent from absorbing the sauce, you should add plenty of salt (2 tablespoons per 4 liters of water). Don’t skip the salt: It’s the only opportunity to season the pasta itself.
  • Drain pasta when it is al dente (firm). It will keep cooking after it’s mixed with sauce.
  • Shake the colander to remove excess cooking water. Avoid rinsing pasta, which removes the starchy coating that helps the sauce adhere.

Recipes recommended from marmite et ponpon:

orzo, chicken and spinach salad

lasagne alla bolognese

nouilles

spaghetti bolognese

mac n cheese

linguini alla scampi

creamy shrimp tagliatelle

caprese pasta salad

Chicken fricassée

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