Pan-Grilled Salmon with Asparagus

Pan-Grilled Salmon with Asparagus

posted by Aisha Sanusi July 6, 2017 4 Comments

Salmon is my go-to for fish and one of the easiest meals to put together particularly for dinner. Pan-Grilled salmon with asparagus is an ideal mix for this beautifully moist fish. A generous portion of the salmon fillet is grilled to perfection in a piping hot pan, cooked through in the oven or stove, and paired with delicate sautéed asparagus. A bright and light spring meal or lazy weekend dinner.

Tilapia, I still love you, but salmon, you’ve stolen my heart!


2 tbsp. olive oil

salt & pepper to taste

Garlic cloves

2 springs of fresh thyme

lemon wedges if desired
Cooking instructions
  • Season salmon fillet with salt and black pepper
  • Preheat 2 tbsp of olive oil or butter in skillet over medium heat for 2 minutes 

  • Add chopped garlic and thyme springs 
  • Add salmon filet, asparagus, and lemon wedges and cook for 3 minutes on each side

  • Remove from heat and serve


  • This meal also goes really well with mashed potatoes or potato wedges and feel free to switch up the vegetables to your preference.

  • This fish has its own particular flavors so toning it down would be best when you’re seasoning it


Thai Chicken Curry Recipe

posted by Aisha Sanusi June 28, 2017 0 comments

If you are a Thai food lover like me, I am certain you like different sorts of Thai curry. Thai curries are fragrant, spicy and exquisite at the same time. This curry is a great meal, especially when served with steamed rice.

         For chicken balls
  • 200g minced chicken

  • 2 shallots chopped or 1 small onion

  • 2 chopped garlic cloves

  • knorr seasoning cube to taste

  • 1 tbs light soy sauce
  • 1 tbs black pepper

  • 1 tbs sesame seed oil (or any oil of your choice)



            For curry
  • 1 tbsp indian curry powder
  • 2 medium scotch bonnet (chopped)
  • Thai fresh chill 

  • 2 carrots sliced
  • 12g parsley
  • 2 cups coconut milk
  • 200g baby corn
  • 10g scallions
  • 25g baby asparagus
  • 15g curry leaves
  • salt to taste
  • 1 maggi chicken cube



This Thai curry recipe is very easy to make and takes around 15-20 minutes from prep to dinner table. Anybody can make it at home, as long as you have some of the ingredients. Try it and you will be surprised just how easy it is to put together.

  • In a clean bowl add minced chicken, peeled and chopped shallots, black pepper, seasoning cube, chopped garlic

  • Add sesame seed oil, combine everything together and roll into bite size balls
  • In a clean sauce pan or pot, pre heat 1 tbs of olive oil and sauté chicken balls for 3 minutes
  • Add coconut milk, curry leaves, chopped scotch bonnet and seasoning cube
  • Add sautéed chicken balls, baby corn and cook for 5 minutes on medium low heat
  • Add carrots, baby asparagus and cook for 2 minutes
  • Turn off heat, add scallions and serve.
Feel free to comment below. Happy cooking!?