Tag Archives: salmon

Salmon with Tiger Prawns

A fast and fabulous supper dish, this recipe comes from my good friend, Julie, who recommended it as a great and different way of serving salmon. It is just that and more – it’s easy and quick and tastes absolutely great: the salmon’s all dressed up with a lovely topping that enhances it’s flavour and has the wonderful combination of a rich sauce and crispy, crunchy topping – perfect for a mid week supper that tastes like a bit of a treat!

Serves 4

What you need…

1 x baking tray, liberally buttered or lined with Bake O Glide

4 x 150g middle-cut salmon fillets, skinned

Sea salt and black pepper

1 small packet plain potato crisps, crushed

A sprinkling of paprika

Fresh parsley, to garnish

for the topping

150g Boursin cheese

1 egg yolk

1 tablespoon lemon juice

2 tablespoons fresh parsley, chopped

12 cooked tiger prawns, shelled

What to do…

Preheat your oven to 200˚c / 400˚ / gas 6.

For the topping, mix together the Boursin, egg yolk, lemon juice and parsley until smooth. Season to taste. Stir in the prawns so that they are completely coated.

Arrange the salmon fillets on your baking tray. Season with salt and pepper. Spoon over the topping evenly, making sure that each fillet receives 3 prawns! Sprinkle over crushed crisps and sprinkle with paprika.

Pop into the oven and cook for 15 minutes, until the salmon is cooked through. Garnish with parsley and serve immediately. That’s it – fast and fabulous!

Inspired by…

My friend Julie and I believe her friend, Ali; and before them, it’s difficult to tell from the ripped out, folded and scanned page that I am very grateful to have received!

How easy…

So easy, so quick, so tasty!

Yuzu Salmon with Buttered Leeks

A Mary Berry dish, this one is from her ‘Everyday’ series. The first thing that I should say is that I couldn’t find Yuzu juice anywhere but that didn’t matter – Google recommended the alternative mix of fresh lime and orange juice – I have no idea whether this combination tastes like the Japanese citrus fruit juice, ‘Yuzu’, but I can tell you that this salmon dish was absolutely delicious – fresh, tangy with a touch of Asian-inspired heat, all working brilliantly as a foil for the richness of the salmon. Also, it’s stupidly easy AND can be prepared in advance! This is DEFINITELY on the regulars list.

Serves 4

What you need…

Knob of butter

4 small leeks, finely sliced

4 x 125g salmon fillets, skinned

3-4 radishes, thinly sliced, to garnish

A few coriander leaves, to garnish

for the dressing

2cm chunk of fresh root ginger, peeled and finely grated

2 cloves garlic, chopped

1 small red chilli, deseeded and finely chopped

Juice of 1 lime

Dessertspoon of fresh orange juice

4 tablespoons rapeseed oil

Sea salt and black pepper

What to do…

Into a screw top jar, tip the ginger and garlic with the chilli, lime juice, orange juice and oil. Season with salt and pepper, screw on the lid and shake like mad. Set aside until you’re ready to cook the meal.

Preheat your oven to 200°c / 400°c / gas 6.

Heat the butter in a large frying pan and when it has melted, add the leeks and fry over a high heat for 3 minutes. Pop the lid on the pan, lower the heat and sweat the leeks for 10 minutes until soft but not brown. Tip into an ovenproof dish.

Sit the salmon fillets on top of the leeks and season with salt and pepper. (If you’re preparing ahead you could now just cover the whole lot with cling film or foil and pop into the fridge).

Spoon all but two tablespoons of the dressing over the salmon. Bake uncovered for 15 minutes or until the fish is just cooked through (a little longer if the dish has been sat in the fridge already prepared).

Toss the coriander leaves and radishes in the remaining dressing. Serve a spoonful of leeks onto each plate with a salmon fillet on top and then spoon over the radishes, coriander and dressing.

Enjoy this delicious, tangy and vibrant supper dish and remember to stick it right back on the menu to enjoy again soon!

Inspired by…

Mary Berry

How easy…

Ridiculously easy and so much flexibility with time (we enjoyed ‘wine time’ between when the salmon sat on the leeks and when the dressing went on and the whole lot went into the oven.

 

 

 

Salmon with Sauce Verte and Garlicky Crushed New Potatoes

 

In this dish, the salmon is at its best – simply roasted with a little seasoning and a squeeze of lemon. But then you add the sauce verte, which has a summer-fresh piquancy about it and is the perfect foil to the fish. And finally, there are the potatoes: OMG – they are soooooooo yummy – we are having these with several more dishes over the next few weeks. The garlic-infused oil and milk mingling with the roughly crushed potatoes is a thing of loveliness as well as being really quite addictive! The whole thing together is a really easy, scrummy family supper dish.

Serves 4

What you need…

for the potatoes

12 new potatoes, washed

120ml milk

120ml olive oil

2 garlic cloves, chopped

Large pinch of sea salt

for the sauce verte

50g spinach

50g watercress

50g flat leaf parsley, leaves only

A handful tarragon leaves

A handful basil leaves

150g crème fraiche

100g mayonnaise

Juice of 1 lemon

Sea salt and black pepper for seasoning

for the salmon

1 x baking sheet, lined with Bake O Glide or parchment paper

4 salmon fillets

Squeeze of lemon juice

Sea salt and black pepper

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

For the potatoes, put all the ingredients into a saucepan, bring to the boil and then turn down low, pop a lid on, and cook gently for 20 – 25 minutes, until the potatoes are soft and infused with the garlicky oil: yum! Roughly crush the potatoes with a fork, taste and adjust seasoning according to your preference.

Whilst the potatoes are cooking, make the sauce verte and cook the fish. First, the sauce verte: bring a pan of water to the boil and blanch the spinach and watercress for 1 minute. Drain through a colander and then tip the vegetables into a bowl of iced water. Drain again and then put them into your food processor and blend with the herbs until fine. Add the crème fraiche, mayonnaise and lemon juice and whizz until bright green. Season, whizz, taste, season again if liked. Decant into a serving jug. Set aside.

For the salmon, put the fish on the baking tray, skin-side up. Pop in the oven and bake for 5 minutes. Turn over, season and squeeze lemon juice over before returning to the oven for a further 5 minutes.

To serve, place a portion of the potatoes into the centre of each plate and place the salmon fillet on the top. Either drizzle, dot or spoon the sauce over the top or pass the jug around so that people can help themselves. Enjoy this lovely, light family supper dish – really scrummy!

Inspired by…

John Torode, Saturday Kitchen

How easy…

Really extremely easy – I love it when something so lovely takes so little effort!

 

 

 

Mirin-Glazed Salmon

You can tell the summer holiday season is upon us: my recipes are leaning towards fast but tasty family suppers. This one is lovely – I’m a salmon fan anyway, but this recipe, with its dark, sweet and salty glaze, gives the fish a whole different persona: the humble salmon is sensationally transformed into a dish that at once combines being sweet, savoury, tender and crisp – delicious!

Serves 4

What you need…

60ml mirin (Japanese sweet rice wine)

50g light brown sugar

60ml soy sauce

4 x 125g chunky salmon fillets

2 tablespoons rice vinegar

2 spring onions, sliced

What to do…

In a shallow dish, mix together the mirin, sugar and soy sauce until the sugar has dissolved. Pop in the salmon fillets and marinate for 3 minutes on the first side before flipping them and marinating them for a further 3 minutes on the other side. Meanwhile, heat a large frying pan on a high heat.

Dry-fry the salmon for 2 minutes. Flip them over, pour over the marinade and cook for a further 2 minutes. They will be only just cooked – perfect for this recipe – but you can leave them in for another minute or so if you’d prefer.

Using a fish slice, remove the salmon from the pan and onto a serving dish. Add the rice vinegar to the pan and warm through – a couple of minutes, maximum.

Pour the simply yummy glaze over the salmon and scatter over the spring onions. Voilà! That’s it – so fast, so easy and so damned tasty!

Tip…

If you have any fish leftover, pop it into the fridge and serve cold the next day with salad – fantastic. This was our plan, but Connagh elected to have seconds instead – plan dashed!

Serving suggestion…

Basmati and wild rice goes really well. I also sautéed some pre-boiled broccoli with sliced button mushrooms in chilli and garlic – adding a splash of mirin and soy sauce at the end – really lovely!

Inspired by…

Nigella Lawson

How easy…

So, so easy, so so fast, so so delicious!

 

Baked Salmon with Roasted Vegetables

A simple, one-pot dish and is sooooooo very tasty. The natural flavours of the salmon are enhanced by the addition of anchovies and a mixture of peppers and tomatoes works absolutely brilliantly as a contrasting accompaniment to the fish – the whole lot disappeared at a rapid rate – this a great one for a family supper.

Serves 4

What you need…

1 x baking dish (mine is 26 x 18 x 7cms deep) lightly buttered

160ml hot water from the kettle

½ vegetable stock pot (I use Knorr)

750g – 1kg potatoes, peeled and cut into 1cm-thick slices

5 large tomatoes, thickly sliced

1 red pepper, deseeded and cut into bite-sized chunks

1 orange or yellow pepper, deseeded and cut into bite-sized chunks

60g anchovy fillets in oil, drained and finely chopped

4 garlic cloves, chopped

4 sprigs oregano, leaves stripped from the stems

6 sprigs rosemary

4 tablespoons olive oil, plus a little extra for the fish

1 side of salmon – enough to cover your baking dish – mine was around 1.5kg

Sea salt and black pepper

What to do…

Preheat your oven to 200°c/400°f/gas 6.

Pop your ½ stockpot into a jug, tip on the hot water and mix together using a balloon whisk. Set your vegetable stock aside.

Bring the potatoes to the boil in salted water and cook for 5 minutes. Drain. Arrange the slices, slightly overlapping to cover the bottom of your baking dish.

Scatter over the tomatoes, peppers and anchovies. Pour over your stock. Scatter over the garlic, oregano leaves and then lay across the rosemary sprigs. Season with salt and pepper. Pour over the oil and pop in the oven, uncovered, for 30 minutes.

Meanwhile, rub a little olive oil all over the fish and season with salt and pepper.

Remove and discard the rosemary sprigs from the vegetables; then lay the fish on top. Cover with foil and pop back in the oven for 30 minutes. Remove the foil and cook for a further 5 minutes, just to give the salmon a little colour.

That’s it – all done – no accompaniments required and you know what? It’s very lovely! Enjoy!

Inspired by…

Gino D’Acampo

How easy…

Ridiculously straight forward

Smoked Salmon, Prawn and Cucumber Mousse

I was told about this recipe over supper one night (thanks Julie) and immediately looked it up. It is, without a shred of doubt, ridiculously 1970s in appearance but I tell you what, as a centrepiece at a party or as a shared starter with some warmed, fresh bread on the side, it’s absolutely sensational. It also has the added benefits of being ridiculously easy and very quick. Another accolades is that it quite clearly proves that not everything about the 1970s was cringe-worthy!!!! Give this one a go – they’ll laugh, it’ll be a talking point and then they’ll absolutely love it!

Serves 6 – 8

What you need…

1 x 22cm diametre, 4.5cm-deep savarin mould/baking dish, very lightly oiled with rapeseed oil

1 large cucumber, peeled and thinly sliced

400g unsliced smoked salmon, roughly chopped

Juice of 1 lemon, plus extra according to personal taste

200g full-fat cream cheese

450g double cream

Sea salt and black pepper

400g cooked jumbo king prawns, shelled

50g watercress or rocket

6 cooked tiger prawns or large crevettes to garnish (optional)

What to do…

Layer half of the cucumber into the mould, overlapping the slices as you go, until they cover the bottom of the mould. Set aside.

Into your food processor, tip the smoked salmon and the juice of 1 lemon. Whizz until smooth. Add the cream cheese and whizz again to thoroughly incorporate. Whilst the processor is running, slowly add the cream until the mixture is thickened and smooth. Season with salt and pepper. Whizz. Taste. Add more seasoning and lemon juice to taste. Whizz again.

Carefully spoon half the mixture over the cucumber slices. Then arrange half the prawns, slightly overlapping as you go in a circle all the way around the middle of the mould. Cover with the remaining mousse and then arrange the left over cucumber over the top, in the same way as you did the first layer.

Cover with cling film and pop in the fridge for at least 30 minutes or until you are ready to serve.

To serve, run a small palette knife around the edge of the mould just to loosen it a little and then invert the mould onto a serving plate. You may need to gently tap the sides and top (I use a steak mallet!)

Once it’s delightfully plopped onto the plate, pile the watercress into the centre and top with the remaining prawns. Decorate with tiger prawns/crevettes if you are using and serve with wedges of lemon, warm fresh bread and chilled white wine. Simply lovely!

Salmon, Prawn & cuc mousse close up w

Inspired by…

James Martin

How easy…

Really easy and quite the centrepiece of the table

 

 

 

 

Salmon and Watercress Quiche

This quiche, for my sins, will always be known in our house as ‘on the floor quiche’. My first ever attempt at making a quiche – this recipe – was one week ago when, on completion, I took it outside to photograph it in the gorgeous dappled sunlight, and promptly dropped it all over patio floor! Bad language and wine ensued. Anyway, one week later, I tried again and this time successfully!

Why the reluctance until now to even give it a go? When I was growing up, quiche got really bad PR. I have no idea where the expression, “real men don’t each quiche” came from but it’s always been in the back of my mind. I also had a clear (but totally inaccurate) perception that quiche was bland, heavy, boring and frankly, tasteless, so why would I want to make that?! Turns out, that concept couldn’t be further from the truth. This quiche is light, the pastry is crisp and the filling is nothing short of delightful. I would definitely urge you to throw away any preconceptions you have on the quiche front and give this one a go!

Serves 6

What you need…

1 x 30 x 20cm rectangular tart tin or 1 x 25cm flan tin, either way, spring-form and lightly buttered with bottom lined with Bake O Glide or parchment paper.

1 x large baking sheet

for the pastry

200g plain flour, plus extra for dusting

A pinch of salt

100g chilled butter, cut into cubes

1 egg yolk, beaten

3 tablespoons ice-cold water

for the filling

A little rapeseed oil

3 salmon fillets

Juice of ½ a lemon

A good knob of butter

1 medium onion, finely sliced

200g new potatoes, cut into small cubes and parboiled

50g watercress, leaves picked and tough stalks discarded

2 tablespoons fresh dill, chopped

3 medium eggs, whisked

300ml double cream

Sea salt and black pepper

What to do…

Tip the flour, salt and butter into your food processor (fitted with the plastic blender) and whizz until the mixture resembles breadcrumbs. Add the egg yolk and water and pulse until the mixture comes together to form a dough. Tip out onto cling film, wrap it up and pop it in the fridge for 30 minutes.

Whilst your pastry is resting you can prepare the salmon and onions. Preheat your oven to 200°c / 400°f / gas 6 and pop in a baking sheet to warm up.

Grease a large piece of foil using the oil and place your salmon in the middle. Squeeze over the lemon juice, season with salt and pepper and scrunch the foil together to seal. Pop your salmon parcel onto the baking sheet in the oven and cook for 12 minutes. Remove and set aside to cool.

Melt the butter in a frying pan over a moderate heat, add the onion and cook to soften for 8 minutes. Remove from heat and set aside to cool.

Returning to your pastry: on a lightly floured surface, roll out the dough to about 3mm thick and line your tin with it. Trim off the rough edges, prick the base with a fork and pop back in the fridge for another 30 minutes (this will prevent shrinkage during the cooking process).

Take your pastry case out of the fridge, line with parchment paper and fill with baking beans. Pop it onto your hot baking sheet and bake in the oven for 20 minutes. Remove the paper and beans and return the case to the oven for a further 5 minutes – this will allow the pastry to dry out and prevent a soggy bottom!

Reduce the oven to 180°c / 350°f/ gas 4 and now it’s assembly time.

In a large jug, whisk together the cream and eggs. Season with salt and pepper and add the watercress and dill. Set aside for a mo.

In your pastry case, arrange onions so that they are evenly spread and top with the salmon and potatoes. Pour over the cream and egg mixture and pop into the oven on your hot baking sheet for 30 minutes or until the filling is just set and the top is turning golden brown.

Remove from oven and serve immediately, when it’s room temperature or cold – whichever is your preference – it’s just lovely! Great for a picnic or light lunch with salad.

Salmon & Watercress Quiche close up w

Inspired by…

Camilla Stephens, Higgidy

How easy…

Very easy, very relaxing. Just don’t drop it!

Red Pepper and Herb Salmon Fillets with Spiralized Vegetables

We eat a lot of salmon and I have a variety of different approaches to cooking it, all of which we love. But when I saw this dish being prepared on Mary Berry’s Foolproof Cooking first episode, I thought that it would make an interesting change. She served hers with spiralized vegetables, which also fired my imagination, and the necessary spiralizer was duly ordered that night! The vegetables are a nice change (and might make for easier persuasion with little ones given their presentation) and the fish was quite delicious and stupendously easy – a great family supper.

Serves 4

What you need…

1 x baking tray, lined with Bake O Glide or parchment paper

140g full fat cream cheese

20g Parmesan, finely grated

1 garlic clove, chopped

1 heaped tablespoon chives, chopped

4 chunky salmon fillets

Juice and grated zest of 1 lemon

1 handful fresh parsley, finely chopped

1 roasted red pepper from a jar, finely sliced

Sea salt and black pepper

for the spiralized vegetables

1 x spiralizer (I bought my online for £13)

2 large courgettes, topped and tailed

3 large carrots, topped, tailed and peeled

Juice and grated zest of 1 lemon

1 tablespoon parsley

Sea salt and black pepper

What to do…

Preheat oven to 200c / 400f / gas 6.

In a bowl, mix together the cream cheese, Parmesan, garlic, chives, salt and pepper.

Pop the salmon fillets onto your baking tray and then season with salt and pepper. Spread over the cream cheese mixture equally over each fillet.

In a small bowl, mix together the lemon zest and parsley and then sprinkle over the fillets. Arrange the red pepper slices in an ‘X’ over the top of the salmon fillets.

Pop in the oven and cook for 15 – 20 minutes or until the salmon is cooked through. Put one fillet on each serving plate.

Meanwhile, feed each of your vegetables through the spiralizer, adopting a ‘pencil-sharpening’ action to produce long spaghetti-like strands.

Pour the oil into a wok or deep frying pan on a moderate heat. Tip in your vegetable strands, season with salt and pepper and stir-fry for 5 minutes. Stir in the lemon zest and parsley and divide onto each serving plate with the fish.

Squeeze the lemon juice over the fish and vegetables and serve your red pepper and herb salmon fillets with spiralized vegetables: light, delightful and quite a different turn on cooking salmon. Enjoy!

Tips…

I use Waitrose Cooks’ Ingredients frozen, chopped garlic and just shake in a rough amount rather than peeling and chopping garlic cloves – it’s the little things that make life easier!

I’m rubbish at chopping herbs, so instead use a clean pair of sharp kitchen scissors – works a treat.

When you choose your carrots and courgettes, make sure they are big, fat ones – they work much better with the spiralizer.

Inspired by…

Mary Berry, Foolproof Cooking

How easy…

Really simple and hardly any clearing up

 

 

Two-Ways Salmon Pasta with Basil and Lemon

This is a lovely pasta dish that is simultaneously light but comforting, zesty and fresh but soothing on the stomach. It comes from a book published in the early 1990s by the wonderful Keith Floyd called ‘Floyd on Hangovers’ – a witty little tome that contains advice on detoxing and a selection of recipes for the day after the night before! Having never suffered a hangover (I know, I’m sorry!) I’m not sure why I was bought the book and have since mislaid it, but I’ve been doing this version of one of his recipes for years. It seems a fitting one for New Year’s Day, I thought, although we enjoy it throughout the year.

As delicious as it is, I feel that on this occasion that I should share some of the nutritional benefits (and the reasons why the recipe was in the book, I guess). Both salmon and basil have anti-oxidant qualities, with the former offering omega 3 and vitamins D and B12 and the latter providing vitamins A, K, C, magnesium, iron, potassium and calcium (who knew?!!!!) and from lemon of course, vitamin c. So there’s a real ‘feel-good’ aspect to this one – great kick off for the New Year!

Serves 2

What you need…

A splash olive oil

2 salmon fillets

2 lemons

120g smoked salmon

Sea salt and black pepper for seasoning

2 good handfuls of basil, torn

Pasta of your choice (I prefer gluten-free)

What to do…

Preheat the oven to 200°c / 400°f / gas 6.

Rub olive oil all over a piece of foil and pop the salmon fillets in it. Squeeze half a lemon over the fish, season and then make the foil into a loose parcel. Pop in the oven for 10-15 minutes or until the fish is cooked al dente.

Bring a pan of salted water to the boil and pop in your pasta according to the packaging instructions – mine normally takes about 12 minutes.

In another large saucepan, squeeze into it the juice of 1½ lemon plus some sea salt and loads of roughly ground black pepper. Roughly tear up the smoked salmon into bite-sized pieces and arrange around the top edges of the saucepan – some will drop into the lemon juice – no worries. Using a fork, remove the skin from the oven-baked salmon and flake the fish into chunks, tipping them into the saucepan as you do. Throw the basil in over the top.

When your pasta is cooked, turn on the heat under the saucepan with all the ingredients in to moderate. Drain the pasta and tip into the salmon, basil, lemon juice mixture. Splash in a little olive oil and then mix everything together, incorporating the salmon from the edges of the saucepan evenly throughout.

Then, simply serve and enjoy your lovely, fresh, enlivening and gentle two-ways salmon pasta with basil and lemon!

Inspired by…

Keith Floyd, Floyd on Hangovers

How easy…

Very, very easy. A good one for a mid- eek supper