Spicy Roasted Salmon

          The biggest health buzz right now is Omega-3. A lot of food products are fortified with Omega-3 and is available in supplement form as well. Still the main source of omega-3s are fish. A 3oz serving of Salmon has anywhere from 1-1.5 gms of Omega-3 fats.
          Salmon Steaks are the best choice, as they hold the bone(calcium) & skin(fat). I prefer wild caught salmon steaks, fresh or frozen. Fillets with skin are a good choice as well. Not all fish mongers are friendly enough to thin slice fish steaks, but give it a try. Or just use a sharp serrated knife and saw through the center bone slowly, and you've got  a perfect thin steak.

           DO NOT defreeze frozen fish in the microwave. Salmon is very tender, and will get cooked. Leave it in the fridge overnight. Rinse the fish and dry it completely with a paper towel(s).

          Ingredients:

• 4 thin salmon steaks - about 1"
• 1tsp salt
• 2tsp red chilli powder
• 1tsp roasted powdered cumin
• 1/2tsp garlic powder
• 1/4 tsp turmeric powder
• juice of 1/2 lemon

          Mix the dry spices together and sprinkle it evenly over the dry salmon. Pour the lemon juice and rub it in slightly. Let it marinate for a few hours. (the longer it marinates the better it will taste)

          Heat an iron skillet or griddle and spray a thin coat of oil on the griddle. Roast the marinated steaks 5-7 min. on each side, on a medium flame, flipping only once. If you use fillets, roast the skin side first. As the fish roasts, oil from the skin oozes out and helps cook the other side without extra oil. Transfer it to a plate immediately. Cooking longer dries up the fish and makes it hard.This quick roasting method gives a slighlty crispy outside and a very juicy inside.
          Enjoy the fish with more lemon juice or a slice of raw onion !!

Did you know: Ocean fish tend to accumulate mercury under their skin, so always discard the skin.

South Indian Filter coffee - Latte style

       Just recently, I have become a coffee addict; after one Latte !! I got so addicted, that I tried all kinds of coffee makers to get the perfect brew. (Except those fancy espresso makers - $$$$ !!!) Guess who the winner is - The good old south Indian stainless steel filter.

          The Automatic coffee maker doesn't get a strong brew, without wasting too much coffee powder.
          The French Press holds the brew for too long and makes it bitter.
          The Italian manual espresso maker was close enough in taste. But the problem is, seasoning and maintenence of the whole assembly. And can be used only with expresso grinds.

          Coffee Powder:   Most commercial brand Coffees are good. Mild to medium strength Arabica bean coffee works best. Columbian beans are good for mainly black coffee.
          Espresso style coffee powders are fine ground and uses less powder per cup of coffee, but takes longer to brew. (pack it in the filter as loose as possible) Choose regular to medium roast, rather than dark. Unlesss you really love dark roast, stay away from it.
          My personal favorite is Melitta,classic blend,(xtra fine grind). Gives an amazing kick. A regular coffee powder with all the goodness of expresso.
          Water:   The water temperature should be just before boiling. Don't let the kettel whistle. Boiling water gives a burnt smell in the coffee.

          Use 3.5 tablespoons (not coffee scoop) of powder per 8 oz cup of coffee. (3 tbsp, if fine ground) Pack the filter based on the grind.  Make sure to press the coarse grind and not pack or press the fine grind.  Because coarser grind lets the water pass through quickly leading to a lighter brew and vice versa for fine grind. The brew time does alter the taste a lot.

          Use 4 oz of hot water in 2 batches. Wait for the water to brew down completely before adding the second half.  In the meantime boil(over) 5 oz of milk. Add sugar to taste and aerate the milk by pouring it back & forth between 2 cups. Creates a good foam on top.
          Make sure the milk is hot enough to your liking, before you add the brew. Pour the brew into the milk, not the other way. Mix it lightly and enjoy.


Did you know :  Filter coffee has a nickname "METER COFFEE". To denote the distance between the pouring and receiving cups, when aerating the mix.


Update :  Actual Espresso coffee (like Illy & Lavazza) are much lighter in flavor and color and I personally woudn't recommend for a latte. They are good just as plain Espresso.