Salmon Cheese turnovers

So I have finally finished my son`s challenge to create 10 school lunches from countries around the world. This last one, is inspired by Cheese Turnovers from New Zealand.  These turnovers are best eaten warm, so they need to be sent to school in a Thermos. I added some salmon to this dish, to give the kids some extra protein. I also sprinkled a little bit of blue cheese as garnish, since my kids love this cheese.


1 egg, beaten

½ cup milk

½ cup plain flour

¼ cup whole wheat flour

2 tsps baking powder

1 tsp Mrs. Dash seasoning

2 cups cheese, grated

1 can flaked salmon



  1. Lightly oil a baking tray.
  2. Mix all the ingredients together in a bowl.
  3. Shape into little patties.
  4. Bake for 15 minutes in a 400 F oven.DSCN2590_2496

Onion and Lemongrass sambal fish

This is probably one of my favourite fish recipes, and one that I learnt from my mom who is a great cook. It is delicious and does not take a lot of time to make. The slightly spicy fish mixture goes really well with salmon. If your piece of fish, comes with skin, do not remove the skin. Cook the fish skin side up first and then flip it over so that the skin side is cooked next. The salmon skin becomes very crispy when you pan fry it and has a lovely crunch. This fish is best served with rice.



1kg salmon fillet

1 onion, sliced

4 cloves garlic, sliced

1 inch ginger, sliced

2 lemongrass stalks, sliced (used the bottom half of the stalk)

2 tbsp dijon mustard

2 tbsp sambal olek

2 tbsp soy sauce

Olive oil


1. Drizzle a little soy sauce and olive oil on fish.

2. Pan fry onions with some oil in a heated pan.

3. When the onions are golden brown, add the ginger, garlic and lemon grass. Remove from heat after they turn golden brown.

4.  Put a little bit of oil in the pan. When the pan is hot, add fish. Cook skin side up first. When it is halfway cooked, flip the fish over.

5. Mix the dijon mustard, soy sauce and sambal olek together and then  add it to the pan.

6. Add the onion mixture back into the pan.

7.  Turn heat off when fish is cooked.

Serve and enjoy.


Salmon Blue Cheese portabello mushroom

It’s the weekend (finally) and I wanted to make something easy yet delicious to celebrate Friday evening. I had some leftover salmon that I had baked up with dijon mustard, onions, garlic the day before, which I used as the base for the filling of my mushroom. This turned out really well and was so delicious. It felt like a treat and was just the right way to start my happy weekend.  This would work great as an appetizer as well. As a main course, serve with garlic bread and a salad. I had it with my kerabu salad.


1 Portabello mushroom

1/3 cup flaked salmon

2 tbsp hummus

blue cheese (as much or little as you like)

1 tsp minced garlic

2 tsp sliced coriander


1. Remove gills from mushroom.

2. In a bowl, mix salmon, hummus, garlic, coriander, with the stem of the mushroom that has been sliced up.

3. Bake at 350 F for 10-12 minutes, until top has a nice golden crust.

4. Garnish with coriander. Enjoy!