A Live and Cooking! – 75th I-Day Special with Chef Akanksha Khatri
The beauty of selling fresh fish and seafood live every single morning is unmatched. Giving customers their comfort in choosing from a variety of freshest catches is what PescaLive aims to achieve. We bring the market to your living room!
And as a part of our Independence Day celebrations, we made our live more interesting with guest celebrity chef Akanksha Khatri in the studio! The former Master Chef Season 6 finalist teamed up with our host Gurpreet to sell our fresh fish, right from exotic lobsters, to live mud crabs (catch her holding on to one of them) and from the chef’s favorite Indian Salmon, better known as Rawas locally, to the massive Surmai. What makes our daily live market unique is giving customers exactly what they see. Does it get fresher than this? No it doesn’t.
Coming back to our special edition, the theme was centred around our larger campaign on the 75th year of Independence, #freedomtochoose. Pescafresh has over 150 products to choose from, with every variant vacuum packed and hygienically handled right from the time of its sourcing, till the time it reaches the customer’s door. A contest was also announced by Akanksha that gave customers a chance to choose their hamper, on answering what freedom to choose means to them.
If you missed the episode and the yummy Pink Salmon recipe Chef Akanksha made for all of us, don’t worry, for we have NOT a chicken curry (LOL), but a step by step break down of how to put together this quick and healthy dish.
Airfryer Salmon with Quinoa Salad
Ingredients
2 Pescafresh Salmon fillets
1 clove garlic, minced
2 tbsp whole grain mustard
1 tbsp brown sugar
2 tspn extra virgin olive oil
½ tspn fresh thyme leaves
For the salad
250 gms pineapple, small cubes
½ small onion, finely chopped
Finely chopped bunch of mint leaves
2 lemons- zest and juice
3 tbsp olive oil + extra to brush
2 tbsp Cajun spice blend
Cooked quinoa
2 tbsp honey
Large handful watercress, roughly chopped (optional)
Cooking Method
Boil the quinoa on a gas top or in a microwave. Cover and set aside for the water to get soaked.
In a small bowl, whisk garlic, mustard, oil, brown sugar and thyme to combine
Coat the salmon fillets with the mixture on both sides and cook in the air fryer at 200 d for about 10 minutes
Meanwhile, strain the excess water from the quinoa and mix the mint leaves, honey, pineapple slices, herbs, salt and pepper with the quinoa. You healthy salad is ready.
Plate the perfectly cooked golden salmon on the salad and serve.
Dont forget to download the Pescafresh app, available on Ios and Android. You can also head to www.pescafresh.com to order today!
