pan fried salmon steaks

With uni back in full swing, there’s been little time to cook – so I’ll be sharing a few recipes I managed to cook up during the summer šŸ™‚ I love salmon – it’s one of my go-to choices when nothing on a menu tickles my fancy, or when I feel the need for something a little gourmet but easy to make.

I fry my salmon steaks on a flat-based, non-stick tefal pan, it cooks like a bbq plate, just without all the cleaning before and after. Feel free to use what you have handy, and to cook the salmon to your preferred level of doneness. I garnished my salmon with coriander, chilli and pan-fried zucchini. I had cored zucchini and fried the cores in the same pan as the salmon, the flavours infused into the zucchini beautifully. If you don’t plan to garnish with kecap manis, add a tablespoon or two into the marinade. And leave the garlic on the steaks while frying for the extra flavour.

pan-fried salmon steaks

Serves: 4


4 salmon steaks (between 650-850 grams in total)

2 cloves of garlic, thinly sliced

juice of half a lemon

a dash of olive oil, extra for frying

to taste: salt, ground white pepper, paprika, ground tumeric, dried dill

kecap manis (or similar), to serve



Marinate the salmon steaks with the garlic, lemon juice and olive oil for 30 minutes minimum (up to three hours maximum).

Add the spices prior to frying, and mix well.

Heat olive oil in a flat-based pan on medium-high heat.

Add salmon steaks, skin side down, and reduce the heat to medium.

Cook steaks, turning every few minutes until pink in colour, flaky and firm when pressed with the back of a fork.

Serve with an extra sprinkle of dill and tumeric, and kecap manis.


Syrian sheesh kabaab

I made these kabaabs by chance when abati said “what’s for lunch?”, and I said “we have left over rice, and I’m making salad”…. You know, rice and salad for lunch doesn’t make sense all that much for a Syrian. So he said, why not make some kabaab?! As he fired up the coals, I got working. The whole family had such a wonderful picnic under the sky in our huge backyard..

Yields: 15 skewers


500 g minced lamb

1/2 bunch fresh parsley, chopped

a large pinch of salt, baharat and a small pinch of ground pepper

2 medium onions for grilling (optional)


Prepare a coal grill, stove broiler or electrical grill.

Soak wooden skewers in water and set aside.

If frozen, defrost the meat in the fridge, the meat needs to be cold but defrosted for it to stick onto the skewers.

Add the salt, pepper and baharat to the meat and knead for a minute.

Knead in the chopped parsley.

Use a dampened hand to carefully spread the mince onto a skewer. If your hand is too wet, you’ll end up with a very gluggy and sad looking skewer.

Grill the skewers, turning them frequently to your preferred level of doneness, generally the skewers are left to cook for 8 to 10 minutes.

To grill the onion, quarter the onions, leaving their skin on.

Skewer the quarters and cook on the grill for 10 to 15 minutes.

Serve with pita bread, hummus dip, and thisĀ salad.

Wrap up your delectable sandwich wrap and,