Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.comSalmon don’t need an introduction owing to its delicate taste and unique colour which sets it apart from other fishes in the world. They live in North Atlantic and Pacific oceans. Born in fresh water, salmon migrate to the ocean and then return to fresh water to reproduce. In general, young salmon eat insects, invertebrates and plankton. Adults eat other fish, squid, eels and shrimp. Ever wonder why salmon flesh is orange? Thank carotenoids, the same pigments that make carrots orange. The carotenoid in salmon is a particularly potent antioxidant known as astaxanthin, which has been shown to protect against cardiovascular disease, cancer, inflammation, eye diseases, general ageing and other conditions. This antioxidant is produced by phytoplankton, tiny plants that use it to shield themselves from ultraviolet radiation. Shrimp, krill and other tiny crustaceans then eat the phytoplankton and accumulate astaxanthin in their bodies (which is what makes them pink), and then salmon eat them and store the astaxanthin in their skin and muscles. Salmon are a good source of omega 3 fatty acid which is good for brain development.
Pan seared salmonServes 2IngredientsSalmon fillet 600gOlive oil 4tbspSea salt to tasteCrushed black pepper to tasteBasil Pesto sauce 6tbspCherry tomatoes 8-10 noButton mushrooms 50gSnow peas 100gPotatoes 2 noLemon wedges 3-4 noFor citrus butterLemon juice 3tbspButter 3tbspParsley, chop 1 tbspMethodCut the salmon fillet in the serried size and marinate with some olive oil, sea salt and crushed pepper. Refrigerate for 30 minutes.Wash, peel and cut the vegetables and blanch them except cherry tomato.Heat olive oil in a heavy bottom pan and place the skin side first and cook.Marinate the blanched vegetables with basil pesto and place them also along the salmon in the pan.Turn the steak to cook evenly from both sides.Prepare a citrus butter by heating clarified butter and lemon juice and chopped parsley, keep aside.Once the steak is cooked and the vegetables have nice grilled marks, serve on a plate.Garnish with remaining basil pesto and prepared citrus butter.ApricotApricots are those beautiful orange coloured fruits full of betacarotene and fibre that are one of the first signs of summer, although dried and canned apricots are available throughout the year. Apricots are originally from China but arrived in Europe via Armenia, which is why the scientific name is Prunus Armenaica. Related to peaches, apricots are small with velvety skin and flesh, not too juicy but smooth and sweet. Some describe their flavour as almost musky, with a faint tartness that lies somewhere between a peach and a plum. Apricots contain a number of potent antioxidants. Apricot is ranked as a good source of both vitamin A (from beta-carotene) and vitamin C. Apricots are also a good source of dietary fibre. This overall fibre content should be helpful for most people in supporting digestive health. Within the total dietary fibre provided by apricots, about half consists of soluble fibre. Soluble fiber can help to control blood cholesterol levels. You can give a Middle Eastern flavour to chicken or vegetable stews with the addition of dried, diced apricots. Also include fresh apricots in your green salad when they are in season. Apricot cakeIngredientsButter unsalted 500gSugar 450gFlour 500gEggs 10Baking powder 1tspApricot fresh 100gWalnuts ½ cupMethodPre heat oven to 180C.Sift flour and baking powder and keep aside.Cream butter and sugar till smooth.Slowly add eggs and continue to whisk till light and fluffy.Add flour gradually and half of apricots chopped.Grease a cake mould with butter and baking paper. Pour the mixture and evenly spread it.Bake for 30-35 minutes until a knife inserted in the sponge comes out clean.Allow to cool and slice the cake and drizzle some sugar syrup to make the cake moist.Garnish with remaining apricot slices. Note: You can also add a choice of your icing on the cake to make it your own signature apricot cake.