Capsicum Salad with Capers and Red Onion (And Salmon Cakes)

Crikey, I made this one for Cookbook club waaay back in early 2024!  Procrastinate?  Nope, not me.  This is my take on a recipe called Raw Capsicum salad with capers and red onion, from The Food Saver's A-Z by Alex Elliott-Howery and Jaimee Edwards. 

But as you can see, I decided to go for the roasted capsicums (in a jar), rather than the raw capsicum.  When I was a uni. student back in the day, I moved into a share house with some vegans and vegetarians.  I had never eaten capsicum in my life (mum and dad were the meat and 2 veg. types - think of boiled potatoes and tinned peas), so I got to try it for the first time.  I did NOT like it, my friends, but I was determined to, so I just kept on trying it till I did like it.  As I have done with many foods (and things) in my life :=)  Ah yes, a free bit of life advice there for you all - hehehe ...

salad, fish cakes and potatoes

Serves 2-3 as a side, or 3-4 as a main with the fish cakes:

Ingredients:

1 x 260g./9 oz jar of roasted/chargrilled capsicum, drained to give you 160g./c. 6 oz roasted capsicum  see Notes

1 small red onion

2 small cloves of garlic

1 Tbs EV olive oil

1 Tbs vinegar (they say apple cider, but use white wine vinegar or whatever you fancy, or have lying around the pantry)

a big pinch of salt, and of sugar

as much freshly-ground black pepper as you like - maybe 10 grinds?

some paprika, they say - half a teaspoon, a whole teaspoon? - you choose

1 Tbs capers

an amount of chopped dill or parsley - you know what I chose - parsley! how much? 1-2 Tbs? or more or less, as you please

Salmon cakes - 2-3 for each person - Yes I used frozen ones!

and 500g./18 oz baby potatoes   see Notes

        red capsicum/pepper

red/Spanish onion

Method:

Cut the capsicum/peppers into strips or chunks as you please

Finely slice the red onion into strips (or chunks)

Place the capsicum and onion into a medium-sized salad bowl

Add the EV olive oil, vinegar, salt, sugar and black pepper to the bowl

Don't forget to add the finely sliced/chopped garlic 

Add your paprika and capers

Throw on the fresh herbs when serving with the fish cakes and potatoes

I bought baby potatoes, that I sliced (not too) thinly, then tossed in salt, pepper and a wee bit of EV olive oil   see Notes

I microwaved 'em for 3 minutes, and then baked for around 20 minutes at 220C/430F, till tender

The salmon cakes came out of my freezer; I baked them as per the packet instructions

you guessed it!

Notes:

The authors suggest using one whole raw capsicum, sliced thinly but they give jarred, roasted capsicum in brine as an option - which I took!

I bought baby potatoes (which come with butter and herbs), which I sliced fairly thinly, before tossing in oil etc

yep, it's them!

ingredients gathered

capsicum, onion and capers in the bowl

serve with salmon cakes, baked potato slices, and a dash of Kewpie mayo

Crispy Potato Gem and Cucumber Salad

Crikey!  I first made a version of this recipe in December last year!  And now I've made this recipe, which we both preferred.  Potato Gems are not a product we normally have in our freezer, but I bought them just for this.  (And I do like 'em, now and then.)  

This recipe comes from Mingle, the Aussie company which sells "No Nasties" seasonings, condiments and spices.  (Nope, not an ad; in fact I'm not a huge fan of their products.)  So I made their recipe, but used my fave seasonings.  I added a hot-smoked salmon and chickpea salad to add protein, and make it into a more substantial dinner.

They were a wee bit sparing in the details of the recipe, so I've had to make do.  I think I've done a fair job of it.  They said to bake the Gems at 180C, which took over an hour!  So I've definitely upped the baking temp. here, and made a few changes.  (Measurements devised by moi.)

crunchy, cuke-y, salty, seedy - all the good stuff!

Serves 3 as a main, or 4 as an (Aussie) entrée:

ingredients:

500g./18 oz of Potato Gems (frozen)   see Notes 

2 Lebanese cucumbers, peeled (or not, as you prefer) and sliced thinly

260g./1 cup/9 oz Greek (plain) yoghurt

1/2 red onion, finely sliced:  = around 100g./3.5 oz

1 Tbs capers

1/4 cup of parsley, chopped

juice of half a lemon

1-2 spring onions/scallions, finely sliced (optional)

seasonings of your choice - I used 1 Tbs (Bush Tucker) dukkah, some sea salt and black pepper, Aleppo pepper (maybe 1 tsp), and a good sprinkling of dried onion flakes, dried garlic granules, and dried chives (1-2 tsp of each)

Sherry's Pickings recipe:

For the salmon salad:

1 tin of chickpeas - 400g./14 oz, drained

150g./5.3 oz hot-smoked salmon, flaked and skin removed

herbs and seasonings of your choice - I used salt and pepper, dried chives and fresh parsley

1 Tbs EV olive oil

1-2 Tbs Kewpie mayonnaise or Greek yoghurt (optional)

2 spring onions/scallions, finely sliced (optional)

cukes!

you guessed it!

Method:

Whack on your oven to 210C/410F to heat up

Place the Gems on a large, lined baking tray in a single layer, and bake for 20 minutes

Take the tray out of the oven, throw on the seasonings, flatten them with the base of a glass, and back into the oven for another 15-20 minutes - or till golden brown and crunchy  see Notes

While that's happening, slice the cukes finely, (and the red onion), and place them into a large salad bowl with the yoghurt, capers, parsley, lemon juice, spring onions and the seasonings

Give it a firm, but loving stir till just combined

Place the Gems over the top of the salad, throw on some more parsley if you like, and serve with the salmon salad - the ingredients of which have just been stirred gently together in a medium bowl

This can be an entrée for several people, or a main meal for 3

Notes:

The Mingle recipe doesn't give the quantity for the Potato Gems, so I just guesstimated it at 500 grams - you could use more, if you please

Oh yes, I forgot to say that they are called Tater Tots in the U.S.!

I ended up adding 1.5 Tbs of lemon juice to each of the salads

Crank up the heat to 220C/430F for 5-10 minutes at the end, if they still won't go nicely golden and crunchy

and you guessed it again :=)

ingredients gathered

toss 'em in the herbs and spices

baked and squished

cukes and yoghurt almost ready for their blanket of Potato Gems :=)

on they go

salmon salad ready for mixing

and mixed!

even Winnie-the-Pooh approves :=)

As a side note, the recipe I first made in December 2024 (from Better Homes and Gardens mag.) had no cukes, but instead added 2 garlic cloves, 2 rashers of fried bacon, 1/4 cup mayo and 1/4 cup sour cream, herbs and seasonings - we found all this way too rich!  It also had 3 gherkins and 2 Tbs of the pickling juice, plus fresh dill.  We preferred this simpler, (maybe) healthier dish from Mingle.  And my salmon salad really filled out the meal.

ingredients for the BH&G recipe

which I served with chicken kebabs

Just a little side story to our week - it was a Public Holiday on the Wednesday for the Royal Agricultural Show here in Brisbane.  Other areas have a different day for it, so we headed out a bit west to the Scenic Rim for a country drive.  We picked up a desk lamp that Mr P. had commissioned from an artist who uses recycled items to make her fabulous artworks.  This lamp is made from a (handmade) staircase banister (or is it a newel post?), a carpenter's plane (watch out for the sharp blade), and a very old spirit level - so gorgeous!  I love that the spirit level is still in working order.  

handmade desk lamp by Terina Smith Recycling Artist

Crispy Haloumi Pearl Couscous Salad

Haloumi or halloumi?  Apparently, halloumi is for the cheese that actually comes from Cyprus (and is a mixture of cows', sheep and goats' milks), so haloumi it is!  Not sure I've ever had pearl couscous before (or maybe I did many moons ago), so this was a new experience.  (I did in fact end up buying both sorts of cheese!)

Did I ever tell you my story about having breakfast in a Greek café in Nafplio?  Mr P. and I had breakfast down by the water, where we ate yoghurt and honey.  Oh my word!!  If you like the taste of billy goat ...  that yoghurt was a bowl of horror.  Reminds me of buying scrumpy (rough farmhouse apple cider) in Somerset (or was it Devon?).  Oh boy, I reckon they'd thrown a handful of cow dung into the apple press :=)    

This is a recipe from Tonight by Nagi Maehashi, the well-loved Aussie cook.  Some of you may know of her through her website, and her cookbooks.  She is in the middle of a plagiarism barney at the moment, as she is accusing a Brisbane baker of stealing a few of her recipes.  And a couple of other cooks are up in arms too.  Someone suggested the 'naughty' cook had just typed in a request to ChatGPT for recipes - tee hee :=)  

Just FYI, a list of ingredients isn't under copyright, but your prose - how you write the method - most certainly is!  So that's why I always re-write the method, and give attribution to the original cook.  I remember there was a local foodie/blogger/entrepreneur who would add fabulous recipes to her website, but they were very VERY clearly those of Nigella Lawson!!  You simply cannot mistake Nigella's voice, ever!  When I called her out on it, she just basically said: "Oh yeah."  Without the slightest bit of guilt or remorse!  Grrrrrrr!

crispy, herby, fresh and delicious

Serves 4:

ingredients:

Pearl couscous:

1 Tbs EV olive oil

1 large garlic clove, finely chopped or grated

165g./6 oz pearl couscous

375 mL/12.7 oz vegetable or chicken stock

1/4 tsp sea salt flakes

Lemon Dressing:

3 Tbs lemon juice

80 mL/2.7 oz EV olive oil

1 garlic clove, finely chopped or grated

1 tsp sea salt flakes

1/4 tsp black pepper

Crispy honey-glazed haloumi:

1 Tbs EV olive oil

400g./14 oz haloumi, cut into 1.5 cm/0.6 inch cubes

2 tsp honey (or maple syrup, says Nagi, but I guess you can use whatever syrup you like)

Salad:

100g./3.5 oz baby spinach leaves, roughly chopped or torn into wee pieces   see Notes

3 tomatoes, chopped up and seeds removed (or not, as you please)

2 cucumbers, sliced lengthwise then chopped into small pieces   see Notes

2 spring (green) onions aka shallots/scallions, finely sliced

1 avocado, cut into small cubes   see Notes

6g./0.2 oz mint leaves, chopped   see Notes

5g./0.2 oz coriander or parsley leaves, chopped

2 Tbs dill, chopped

Method:

For the couscous:

Grab a large saucepan, pour in the oil and place over medium heat

In goes the garlic, and cook for 20 seconds

Heat goes up to high; stir in the couscous for one minute

Now add the stock and salt

Bring to a boil, reduce heat and cover with a lid

Simmer for ten minutes, or till the liquid has gone

And tip the couscous into a bowl, and let it cool down for around 30 minutes - don't worry if it turns into a solid block!

For the dressing: grab a jar, put the ingredients inside, and give it a good shake!

Now for the haloumi:

Grab your large, non-stick frying pan, and put it over a medium-high heat

In go the haloumi cubes, and you toss 'em till light golden

Then drizzle over the honey or syrup, and toss for another minute

Pour out into a bowl to cool a bit, while you make the salad

For the salad:

You now pour half the dressing over the couscous, and give it a toss

Tip in the salad ingredients, and the rest of the dressing (I snuck in chives, parsley and coriander rather than dill and mint - Mr P. and I are not fans)

Give it all a really good toss, and cast on the haloumi

Garnish with some more chopped herbs if you feel inclined

baby spinach leaves

Notes:

Nagi doesn't say what type of cukes, so does she mean those long English ones or the short, squat ones, or the short and thin ones?  Who knows?  I just went for Lebanese cukes, which are kinda short

Nagi is very precise about her cube sizes, but I reckon just go for whatever size you fancy

Avocadoes are not ripe at the moment, so I fudged it with a green capsicum

Not such a big fan of spinach, so I used about 60g.!

FYI, the haloumi weeped a fair bit while frying, so I spooned out the excess liquid so it became crispy, rather than going into a big sweat

red tomatoes

ingredients gathered

stir in that couscous, let it boil, then simmer for about 10 mins.

and it's done

cool that couscous and chop that cheese

crispy and golden!

shake that dressing

and chop those cukes!

couscous into the bowl

and add the salad

and in goes the dressing 

top the salad with the crispy haloumi

eat!

spring onions

cucumbers

Joining in with Jo from BKD Cookbook Club; this month's theme is recipes from celebrity chefs! 

Poached Coconut Salmon Salad

We are pretty keen salmon eaters in this household, and we have it often.  There has been a scare on Tasmanian salmon recently, but I was still able to buy some fillets - and they were very edible.  I think we had better enjoy it while we can, as there is much debate on the future of salmon farming here.  

But on a brighter note, I have to say this salad is delicious!  I decided to halve the recipe for me and Mr P., but I kinda wish I'd made the full quantity.  So definitely double it if you are feeding more people, or just fancy a tasty supper snack before bed.    

This recipe is from Donna Hay's Too Easy, her latest cookbook.  There are lots of interesting recipes to try, but I decided to make this one for (Lambs' Ears) Cookbook Club.  I know I've mentioned it before, but Donna is such an Aussie icon, and you can always rely on her recipes.  I came late to the party, as I hesitated to add another cook to my list of faves, but here we are!  I now have two of her books on my groaning shelves.  

so delicious!

Serves 2:

ingredients:

For the salad:

125g./4.5 oz dried rice vermicelli noodles

2 Lebanese cucumbers

3/4 cup mint leaves

3/4 cup Thai basil leaves

1-2 long green chillies, thinly sliced

2 Thai lime leaves, thinly sliced

2-3 heaped Tbs roasted, unsalted peanuts

Poached coconut salmon:

100 mL/3.5 oz coconut milk  (I used light)

1 Tbs lime juice

1 Tbs fish sauce

1 tsp fresh ginger, finely grated

1 tsp caster sugar

1 long green chilli, halved (seeds and all, or not)

4 Thai lime leaves

250g.-300g./10.5 oz salmon fillets, skin-off

Extra peanuts, some sea salt flakes, and white sesame seeds (all optional) scattered over the top, when serving

cukes!

ginger root

Method:

Cook the noodles a là packet directions - which for me meant drowning 'em in boiling water in a bowl :=), then run under cold water, drain really well, and let 'em sit for a bit

Now grab a medium saucepan, and put it over a medium heat

Add the coconut milk, lime juice, fish sauce, ginger, sugar, chilli and lime leaves to the pan 

Give it a good stir, bring to a simmer, and let it rip for 4 minutes

Add the fish, turn down the heat, and let it cook for 4 minutes on each side, or to your liking (I poached it for about 6 minutes all up)

Remove the fish, strain the liquid and pour into a jug, as you want to keep it for the dressing

Cut the cukes into thirds, place on a board, and whack 'em with a rolling pin or muddler!  You want big, juicy chunks!  see Notes

Grab a large platter, and scatter on the cuke chunks

Add the herbs and peanuts, and toss together, gently

Now you place the noodles and the fish on top, and the poaching liquid over the salad   see Notes

Throw on extra herbs, peanuts, sesame seeds and sea salt, if using

Delicious!!

mint leaves

Notes:

Thai basil and Thai lime leaves were not in the shops this week, so I used a heap of lime zest instead

Mr P. asked 'why can't you just chop the cukes?'  But I think you get a better mouthfeel (sorry) with the squishy bits :=) but you do you

I'm not a big fan of cuke skin, so I (mostly) peeled mine, but peel or not, as you please

I suggest grabbing your kitchen scissors, and giving the noodles a bit of a snip before adding the fish et al - makes it so much easier to eat!

ingredients gathered

start up your poaching liquid

slip the fish into the poaching liquid

get out your rolling pin!

and into the platter/bowl

on go the noodles, fish and nuts

dressed and ready to demolish

a beaky/nosy little fishy!

When I drew these, Mr P. said: 'But salmon don't have noses!  And I said: 'Oh yes, they do!'  (Like a pantomime queen).  Check it out, my friends; some species of salmon are indeed very nosy :=)