Happy 2016!! I apologise for the late wishes as it has been a while since my last post. The family and I took a vacation to spend Xmas and New year with their family in the USA. It was such a fun and fruitful trip. Fruitful not because of the shopping we did, which wasn’t a lot. Just some winter gears in preparation for our first ski trip this year. But for the wonderful time spent with family.
The girls got to hang out with their paternal grandparents, fun uncle, and lovely cousins. I can’t elaborate how sweet and well-mannered those 2 nieces of mine are. They are super helpful and awesome babysitters! The husband and I got to spend some quality time together while they babysat. The girls made their first snow angel, snowman, and snow-pup. We had so much fun just spending time with family, and it was liberating to be disconnected from cyber-world for a while.
Just before I left for the trip, I popped by The Alaska Guys for my supply of quality wild caught Alaskan seafood. While I was there, Kevin the owner of TAG generously suggested a giveaway for readers of my cooking blog. I’m ecstatic to share with you this giveaway. TAG is giving away 1KG of their wild caught halibut fillets valued at $82. Each fillet is fresh frozen, and individually packed for your convenience!
When I got back home, I quickly whipped up this complete meal. It takes no time at all to cook this gorgeous dinner. Very little prep is needed, and only requires simple ingredients. I was able to complete and plate the whole meal in 30 minutes. During dinner time, the husband’s first question was, “This is fish from TAG?!” without even trying it first. He dug in without waiting for my answer, and replied himself saying, “Yup! I can so tell the difference! It’s son darn good!”. And he was right, all it needed was salt and pepper, no sauce too. Simple, and absolutely delish!
Do visit this post to read more about my write up on wild vs farmed fish. This giveaway will be just in time for you to prepare a delicious CNY meal! I hope you win this giveaway, and treat yourself and your love ones to some quality seafood this CNY! You’ll definitely be able to taste the difference in quality, and be a convert to wild caught fish like us. To take part in the giveaway, simply follow the directions of the rafflecopter widget at the end of this post.
Wild Salmon on Spiced Couscous
Crispy Skin Salmon
- 400 g salmon fillet protion into 2 fillets (preferably wild caught)
- 1 tbsp olive oil
- Salt and pepper to taste
Pan Roasted Vegetables
- 6-8 spears of asparagus tough ends and skin removed
- 8 cherry tomatoes halved
- 1/2 zucchini quartered lengthwise
- 1 radish thinly sliced (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup couscous
- 1/4 yellow onion diced
- 1 clove garlic minced
- 1 tbsp olive oil
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 1/2 cup 375ml chicken broth (add 1/4 cup more if you like your couscous more moist)
- 1 tbsp chopped cilantro
- 1 tbsp chopped spring onion
- 2 lemon wedges
Crispy Skin Salmon
- Clean the salmon and make sure that salmon skin has no scales.
- Pat dry salmon on both sides.
- Season both sides of salmon generously with salt and pepper.
- Turn and season the flesh side of the salmon.
- Heat pan on med high heat with oil.
- When oil is shimmering, reduce heat to medium.
- Add salmon skin side down, and hold it down for 5 seconds.
- Do not touch/move/flip fish, allow it to sear and cook until skin is crispy and released from pan (about 4 mins), before checking.
- Flip salmon carefully and allow to cook for another 2-3 mins, or until preferred done-ness.
- Heat pan on med high then add oil.
- Saute asparagus until slightly tender, about 3 minutes.
- Add zucchini and saute for another 1-2 minutes or until tender.
- Season with salt and pepper.
- Add cherry tomatoes, and saute for 30 seconds.
- Remove from heat, toss in radish, and plate.
- Heat saucepan with 1 tbsp olive oil over medium high heat.
- Saute onion and garlic until onion is translucent.
- Add turmeric and cumin, then saute for 15 seconds.
- Pour in chicken stock and bring to boil.
- Add couscous, cover, and remove from heat.
- Let stand for 10 minutes, then add spring onion and cilantro.
- Fluff couscous with fork to distribute herbs.
- Serve immediately with wedge of lemon
Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now
To take part in the giveaway, simply complete the Rafflecopter below!
This giveaway ends on Friday, January 22nd, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Self-collection required for giveaway prize at my convenience. As such, this giveaway is open to Singapore entrants only.
Linda8 January, 2016 at 7:21 am
I will probably bake the halibut with onions & mushrooms
Eleanor8 January, 2016 at 7:28 am
Would love to pan sear it with just salt n pepper! My kids love Salmon!
Tammy Tng8 January, 2016 at 7:54 am
I will prepare halibut parcels which is baked halibut in parchment. And have it along with sautéed vegetables n garlic butter rice.
Mixue8 January, 2016 at 7:56 am
Thanks for the giveaway. Have been wanted to try out the wild fish for my baby and would cook porridge or baked fish for her if I win the giveaway. ?
Poh Liang Seng8 January, 2016 at 8:29 am
I’ll bake the hakibut with just herbs and pepper and salt.
Regina Baig8 January, 2016 at 10:22 am
As Chinese New Year is near I will pan fry it leaving the skin side crispy. Stir fry some onion, capsicum, garlic and ginger then make pour in a teaspoon of black vinegar a dash of salt and pepper and hoi sin sauce stir fry it for a second pour over the fish garnish with coriander and spring onion to make “Nian Nian you Yu Da Feng Shou ” 年年有余大丰收 a good omen dish for entire family to enjoy!
CassieNix8 January, 2016 at 12:31 pm
Man, so many ways … grilled, baked … gratin, pan seared … am drooling just thinking of the possibilities but I think the first thing I will do is pan sear and pour on with a burnt brown butter sage sauce … wait for maybe just a simple lemon thyme rub and pan seared … lord, this is going to kill me …
Carolyn Lim8 January, 2016 at 8:51 pm
I will pan fried the halibut with a sprinkle of sea salt and serve with a drizzle of lemon juice on it.
Sandra New9 January, 2016 at 4:52 am
I like my salmon to be air fry with teriyaki sauce with large onion or
bibigo all purpose cooking sauce with large onion.
Simply steam salmon with old ginger slices and wolf berries.
Jason9 January, 2016 at 1:08 pm
Fried and serve with spicy shrimp paste
Peishan12 January, 2016 at 10:02 am
Great blog for meal ideas =)
Vincent Lee Wee Ping12 January, 2016 at 10:06 am
FB Vincent Lee Wee Ping
I will grill it with herbs 🙂
Kar Mun12 January, 2016 at 11:05 am
I would love to win this! I would have pan fried it crispy in my cast iron pot too, seasoned with Himalaya pink salt, lemon pepper and some basil!
janetfaye12 January, 2016 at 12:12 pm
I would bake the Halibut with olive oil and lemon juice.
Tan Ruoling joanna12 January, 2016 at 2:26 pm
Pansear with Salt and Pepper! Yummylicious
FB: Joanna tan
Pong Soon Poh13 January, 2016 at 11:35 am
i will pan-fry it with olive oil to retain the original taste of the fish
Jenn13 January, 2016 at 10:24 pm
I will choose to pan fry it with some coconut oil (tastes really delicious with a light nutty flavour) with some salt, pepper, and lemon salt as seasoning. Thanks for hosting the giveaway!
Priscilla Neo14 January, 2016 at 3:33 pm
I will bake them in the oven with herbs. Thanks for hosting the giveaway.
Cecilia Chng14 January, 2016 at 8:46 pm
I will bake them and pair them with white wine.
Esther L Chng14 January, 2016 at 9:13 pm
I will bake them and eat it .. original taste 🙂
Elyn Chan14 January, 2016 at 10:56 pm
I’ll like to bake them and serve with sour cream!
Jaz15 January, 2016 at 8:09 am
I will bake it with Halibut with olive oil, pepper, salt and serve with drizzle of lemon juice. That would be perfect
Sheenya chan15 January, 2016 at 8:28 am
I will seasoned the fish with paprika and garlic and panfry it in coconut oil or butter. I’m sure it’ll taste delicious!
Tony Tan15 January, 2016 at 12:31 pm
Suzanna Lim16 January, 2016 at 1:17 am
I will marinated with miso and pan-fried! Oishii!
Richard Tay16 January, 2016 at 2:11 am
I will mixed with butter and herbs! Yummy!!!
Jamie chaw16 January, 2016 at 10:15 am
My 2 young kids just love eating fish… but it’s expensive to buy the good quality ones! Normally I would dream for them but would definitely give ur recipe a try!!! All looks yummy ? FB: jamie chaw, Ig: jamiechaw
Jamie chaw16 January, 2016 at 10:16 am
*steam not dream… lols…
Rachel16 January, 2016 at 12:50 pm
I’m not a good cook, but am learning things along the way. ?
If I get to win these beautiful pieces of Halibut, I’ll try your BLUEBERRY HALIBUT WITH FETA SPINACH CAULIFLOWER MASH recipe! I too agree, with seafood this fresh, seasoning should be minimize to bring out the natural flavor of the fish. Thanks for hosting this giveaway. ?
rina16 January, 2016 at 5:37 pm
if I win . I would like to bake it with teriyaki sauce hmm. and go with mash potato . simple and think will be nice .as im not very good in cooking. 🙂
Esther Lau17 January, 2016 at 9:15 pm
I will do a halibut 3 ways: Steam (chinese style) to taste it utmost freshness, pan seared for the crispy skin and then bake with with lemon, garlic and cili padi (thai style).
Grace Lee18 January, 2016 at 4:37 am
I will steam it and topped it with black bean paste and cut chili
Bebe Gi Lee19 January, 2016 at 12:59 pm
I will use them to cook delicious cheese baked rice.
Soo Ming Hui19 January, 2016 at 3:54 pm
pan-fried, sous-vide, baked.
Chay Hwai20 January, 2016 at 10:44 am
I will be cooking pan-fried sweet & sour fillets
Mark Chan21 January, 2016 at 1:10 pm
I will marinate the halibut fillets with salt, pepper and some orange juice. Then cooked with fresh tomatoes, parleys and capers.
NEO SAY HUI21 January, 2016 at 10:50 pm
I would just simply season it with salt and black pepper and then pan sear it!
I just love natural taste and dislike those sauces that I feel affect the natural nature of the meat.
Koh Hock Guan21 January, 2016 at 11:04 pm
I will Pan-Sear the halibut fillets after marinating with olive oil, garlic, basil, salt, pepper and lemon juice to lock in the original freshness and juiciness with tender meat
Casy Ang21 January, 2016 at 11:20 pm
I will cook in Asian-Style Halibut in Parchment. Cook the fish with bok choy , bell pepper, soy sauce,rice vinegar and ginger for an Asian-influenced one-packet meal.
Done Liked, Shared & Participated
FB: Casy Ang