Posts tagged: main course recipes

Pan Grilled Salmon With Mango Salsa

Mango salsa is a food you look forward to during summer. What if you can match it to your daily meal plan with that tasty pan grilled salmon? It would be a very refreshing addition to your main course.


• 2 Salmon fillet with skin (8 ounce each)
• Canola or vegetable oil
• Fresh ground black pepper
• 1 teaspoon paprika
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt to taste
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground white pepper

Mango salsa:

• 1 Mango (diced to 1/2 inch pieces)
• 1 Jalapeño pepper (finely chopped)
• 1/2 cup fresh pineapple (diced to 1/2 inch pieces)
• 1/2 cup red bell pepper (finely chopped)
• 1/3 cup red onion (finely chopped)
• 1 tbs cilantro (chopped)
• 2 tbs extra virgin olive oil
• 1/4 teaspoon sugar
• Salt to taste
• Freshly ground pepper to taste
• Lime juice


This recipe takes about 60 minutes. Serves 2.

Prepare and rinse salmon fillets.
Pat dry.
Place in the fridge for 30 minutes.

Mix all the seasonings in another bowl to be coated on the salmon fillets.

After 30 minutes, get the salmon fillets out the fridge.
Make 2 cuts on the skin side of the fillet.
Rub the mixed seasonings on each side of the fillets.
Set a grill pan over a medium-high heat.
Grease with vegetable oil.
Place the salmon fillets skin side down onto the grill pan.
Let it cook for 4 minutes on each side.
Carefully remove from the pan.
Transfer to a plate.

Mango salsa:

In a mixing bowl, put the diced mangoes and pineapples.
Add in chopped red bell pepper, jalapeño pepper, red onion, and cilantro.
Squeeze lime juice.
Put a little bit of sugar for some sweetness.
Sprinkle salt and freshly ground black pepper to taste.
Pour olive oil.
Mix well.
Place in the fridge.

Pour mango salsa on the grilled salmon fillets.

Pan Grilled Salmon With Mango Salsa
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Veg Kheema Masala – Easy To Make Vegetarian Maincourse

Kheema is one of the most popular dishes in India. The word kheema means, to mince. Traditional kheema recipes are made with minced meat flavored with a variety of seasonings and spices, then slow cooked which gives the dish a dry consistency. Kheema-roti is the typical scrumptious Indian breakfast. This dish is incredibly easy to make and very versatile as well. Though kheema is extremely satisfying to eat on its own, you can use it in many other dishes. You can serve it over rice or pasta, stuff in puff pastry, naan, paratha or samosa or even use as a pizza topping.

Today we are sharing with you vegetarian kheema masala recipe. A medley of chopped vegetables, frozen peas, and grated paneer are cooked in a tomato-based sauce. The mixture of garam masala and other spices makes the dish bursting with flavors. To make the dish even tastier and creamier, grated cheese is added. Vegetarian or not, you will surely run out of words to describe every mouthful of this absolutely satisfying dish.


• 1 tbsp ghee
• 3 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• ½ green capsicum, finely chopped
• 1/2cup of frozen peas
• 1 green chili, finely chopped
• 1 ½ cup of tomato puree
• 1 tomato, finely chopped
• ½ tsp red chili powder
• ½ tsp coriander-cumin seed powder
• 1 tsp garam masala
• ½ tsp salt
• ¼ cup of water
• 100 grams of French beans, steamed and finely chopped
• 1 carrot, steamed and finely chopped
• 100 grams of grated paneer
• 3 tbsp grated cheese
• ¼ cup of chopped coriander leaves
• ¼ cup of water

• 3 tbsp grated cheese
• lime wedge
• chopped coriander leaves


This recipe takes about 30 minutes to make. Serves 2 to 3.

Melt ghee in a pan over medium heat.
Add onions and sauté for about 2 to 3 minutes or until browned but not caramelized.
Add ginger-garlic paste and stir.
Add capsicum and stir-fry for 1 minute.
Add frozen peas and chopped green chili, then stir-fry for about 1 minute.
Stir in the tomato puree and simmer for about 2 minutes.
Add tomatoes and cook for another 2 minutes.
Season with red chili powder, coriander-cumin seed powder, garam masala, and salt.
Stir well, then deglaze the pan with water.
Cook while stirring constantly for another minute.
Add French beans, carrot, grated paneer, and grated cheese.
Stir well and cook for another minute.
Add coriander leaves and water, then stir well.
Turn the heat off, then transfer the kheema masala in a serving bowl.
Garnish with grated cheese and chopped coriander leaves on top.
Squeeze some lime on top, then serve.

Ideas And Tips:

If you can’t find ghee in your area, you can use clarified butter, olive oil, coconut oil, sunflower oil, soybean oil or butter.

You can substitute French beans with long beans, winged beans or asparagus.

You may substitute carrot with squash, parsnip, beet, zucchini or cucumber.

You may substitute paneer with farmer’s cheese, ricotta cheese or tofu.

Veg Kheema Masala - Easy To Make Vegetarian Maincourse
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Long Bean Stir-Fry – Hot Thai Kitchen!

Stir-fried vegetables are quick and easy to make. They are a perfect side dish to any main dish or just with hot steaming rice. This long bean stir-fry is one of these dishes. Although long beans are not as popularly consumed as green beans, they are equally nutritious. They are cholesterol free, rich in fiber, and contain essential vitamins and minerals, which are good for our health. Make this delicious and nutritious dish at home and it will be ready for the dinner table in under 30 minutes.


This recipe takes about 20 minutes to make. Serves 3.

• 350 grams of long beans, cut into 2-inch sticks
• 1 tbsp vegetable oil
• 4 garlic cloves, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp Golden Mountain seasoning sauce or Maggi Seasoning (or sub extra soy sauce)
• 1 tsp shrimp tomalley
• 1 ½ tsp sugar
• ¼ tsp white pepper
• 1/2 cup of water
• 1 salted duck egg, ½ cut into chunks and the other ½ sliced into wedges


Start by preparing the sauce.
In a small bowl, mix together soy sauce, oyster sauce, soy sauce, seasoning sauce, and shrimp tomalley, then set aside.
Heat oil in a wok over medium heat.
Add garlic and sauté for 2 to 3 minutes.
Add the beat and toss.
Pour in 1/4 cup of water and continue stirring until the liquid boils.
Add the sauce and white pepper.
Stir well, then add sugar.
Stir-fry for 2 minutes.
Add 14 cup of water and continue stir-frying for 1 to 2 more minutes.
Turn the heat off, then add salted egg chunks.
Mix well, then transfer to a serving dish.
Garnish with salted egg wedges on top and serve.

Ideas And Tips:

The shrimp tomalley is an optional ingredient. It is a shrimp paste with soybean oil. You can substitute it with regular shrimp paste or you may skip it if you have a shrimp allergy. If you still want an additional umami flavor, you may use fish sauce, fish floss, anchovy or bonito flakes.

You may substitute Golden Mountain seasoning sauce with Maggi seasoning, Bragg liquid aminos, Worcestershire sauce, Knorr liquid seasoning, Kitchen Bouquet browning and seasoning sauce, skinny seasoning or dark soy sauce.

If you are using a hard-boiled egg instead of salted egg, you do not need to add sugar.

Aside from long beans, you can use green beans, asparagus, snap peas, cauliflower, broccoli, winged beans, okra, bok choy, water spinach or mushrooms.

Long Bean Stir-Fry - Hot Thai Kitchen
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