Miso and Soy Salmon with Sticky Rice and Crispy Kale

This is a very tasty dinner dish. I loved the crunch of the kale with the soft rice and salmon.

Miso and Soy Salmon with Sticky Rice and Crispy Kale
(from The Guardian)
(Serves 4)

4 salmon fillets
400g sushi rice
2 tbsp rice vinegar
salt
1 tbsp sugar
200g kale
1 tbsp oil

For the marinade
4 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
½ tbsp coconut oil
1 tbsp sesame seeds
2 tbsp red miso
1 tsp chilli flakes

 Heat the oven to 200C.

In a shallow bowl, whisk together all the marinade ingredients until well combined, then lay in the fish fillets, turn to coat all over, and refrigerate for at least 30 mins.

Put the rice into a pan with 600ml water and the rice vinegar, season with sea salt and a pinch of sugar, cover and bring to a boil. Immediately turn down the heat to its lowest setting and leave the rice to steam for 15 mins. Turn off the heat, and keep somewhere warm, still covered.

While the rice is cooking, remove the kale stems and finely shred the leaves. Spread the kale out on one or two baking sheets and spray with cooking spray to coat. Sprinkle on the sugar and a pinch of salt, and bake for seven to eight mins, until dark green and crisp, stirring halfway through, so they cook evenly. Watch the kale like a hawk towards the end, so it doesn’t catch and burn.

Put the salmon on an oven tray and roast for 12-15 mins, basting with more marinade halfway through.

Divide the rice between four bowls, then top each serving with a fillet of salmon, any leftover marinade juices from the tray and the kale. Serve with soy sauce, more vinegar and some chilli oil.

Salmon Bulgar Risotto

This really does have a risotto like texture despite not being made anything like a risotto. It was also very tasty and felt like the flavours of summer in the middle of January!

Salmon Bulgar Risotto (from Beauty Bites)
(Serves 4)

4 tomatoes, chopped
4 salmon fillets, chopped
200g bulgar wheat
2 garlic cloves, minced
3 tbsp oil
1 pepper, chopped
handful coriander, chopped
handful dill, chopped
handful green olives, chopped
1 tbsp capers

Bring a pan of water to the boil and cook the bulgar according to packet instructions. Drain.

Add the tomatoes to frying pan and heat over a medium-high heat for a few mins, stirring occasionally, until the tomatoes start to fall apart and start looking like a sauce. Then add the bulgar and chopped salmon and mix together. If you need to, add some water.

After 3-4 mins cooking, stir in the garlic and oil. Cover and stir from time to time for another 3-4 mins. Turn off the heat and add the pepper, coriander, dill, olives and capers, cover and let sit for a few more mins on the warm stove. Serve.

Salmon and Prawn Fish Pie

There is a lot of veg packed into this fish pie, it is a really yummy dish. 

Salmon and Prawn Fish Pie
(Serves 4)

olive oil
1 rasher bacon, sliced
1 large carrot
1 bunch spring onions
½ bunch fresh flat-leaf parsley
2 tbsp plain flour
600ml semi-skimmed milk
2 tsp mustard
400g frozen chopped spinach
4 x 120g salmon fillets
200g raw peeled prawns
400g frozen peas
125g feta cheese
600g sweet potatoes
600g cauliflower

Preheat the oven to 180C.

Put the bacon into a large roasting tray with 1 tsp of oil, then put on a medium heat. Wash and trim the carrot and spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray.

Finely slice and stir in the parsley stalks. Cook for 10 mins to soften, stirring regularly, then stir in the flour. Gradually pour in the milk, bring up to a good simmer, then stir in the mustard and frozen spinach. Simmer for 5 to 10 mins, or until the spinach has thawed.

Chop the salmon into bite-sized chunks, halve the prawns, finely chop the parsley leaves and stir it all through the sauce with the frozen peas, then crumble the feta over the top and turn off the heat.

Meanwhile, wash the sweet potatoes and cauliflower (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 mins, or until cooked through, then drain and mash well, taste, and season. Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 mins, or until golden and crisp on top, and bubbling at the edges.

Steamed Salmon and Lemongrass Pilaff

This was really delicious. Perfectly cooked. I added the veggies in at the same time as the salmon. Yum!

Steamed Salmon and Lemongrass Pilaff (from The Times)
(Serves 4)

1 stalk lemongrass, white part only, sliced
40g fresh ginger, peeled and chopped
2 garlic cloves
2 tbsp oil
salt
300g long-grain rice
750ml chicken stock
4 200g skinless salmon fillets, cut into 3cm pieces
handful coriander leaves
handful thai basil leaves
2 spring onions, thinly sliced
1 red chilli, thinly sliced
soy sauce, to serve

Place the lemongrass, ginger and garlic in a small food processor and process until the mixture is finely chopped.

Heat the oil in a large heavy-based saucepan over a medium heat. Add the lemongrass mixture and salt and cook, stirring, for 4 mins.

Add the rice and stir to combine. Add the stock and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 mins.

Place the salmon on top of the rice mixture, cover and remove the pan from the heat. Allow to stand for 6 mins. Top the pilaf with coriander and basil leaves, spring onions, chilli and soy sauce to serve.

Indian Salmon and Veg Flatbread Pizza

I made this lovely pizza one day for lunch during half term. It's a very quick way to get a pizza and tasty to boot.

Indian Salmon and Veg Flatbread Pizza
(Serves 1)

1 salmon fillet
1 tsp curry powder
1/2 red pepper, cut into chunks
1/2 courgette, cut into chunks
1 flatbread or tortilla
1 tbsp tomato paste
coriander leves
1 tbsp natural yoghurt

Preheat the oven to 200C.

Put the salmon on a baking sheet and sprinkle the curry powder over the top. Bake in the oven for 12-15 mins until cooked. Flake.

Put a little oil in a frying pan and fry the courgette and pepper until starting to soften.

Spread the tomato paste over the flatbread and top with the salmon, courgette and peppers. Put into the oven for 5 mins to crisp up. Remove from the oven and top with the yoghurt and coriander. Serve.

Salmon and Bulgar Pilaf Salad

I served this as a salad but I think the original recipe was meant to be eaten hot. Delicious!

Salmon and Bulgar Pilaf Salad (from BBC Food)
(Serves 4)

4 salmon fillets, boned and skinned
1 tbsp smoked paprika
250g bulgur wheat
85g frozen peas
200g runner beans, chopped
2 tbsp chopped chives
2 tbsp chopped parsley
salt and pepper
juice 1/2 lemon

Preheat the oven to 180C.

Sprinkle the smoked paprika over the salmon and cook in the oven for 12-15 mins, or until the salmon is cooked through.

Meanwhile, cook the bulgar wheat according to packet instructions. Add the beans for the last 5 mins of cooking time and the peas for the last 3 mins.

Flake the salmon and mix it into the bulgur wheat with the peas and beans. Add in the chives and parsley and squeeze over the lemon juice. Season with salt and pepper and serve.

Tapenade Salmon with Runner Beans and Preserved Lemons

This was absolutely delicious, really flavourful. I used tomatoes from my garden and runner beans from my Mum's garden, lovely and fresh tasting.

Tapenade Salmon with Runner Beans and Preserved Lemons
(from Waitrose Weekend 14 August 2014)
(Serves 4)

450g runner beans, cut into thin ribbons
2 preserved lemons, chopped
1 small red onion, thinly sliced
200g cherry tomatoes, halved
2 tbsp olive oil
4 salmon fillets
2 tsp tapenade

Preheat the oven to 200C.

Toss the runner beans with the preserved lemons, onion and tomatoes. Arrange over the base of a small roasting tin. Season and drizzle with oil.

Make several slashes in the skin of the salmon and spread with the tapenade push it into the slits. Place skin side up on the beans.

Cook in the oven for 20-25 mins until the fish is cooked through. Serve with potatoes.

Cajun Salmon Alfredo Pasta

I made this shortly before I went on holiday to Spain and I loved it. I am getting much better at making a white sauce and this feels quite decadent!

Cajun Salmon Alfredo Pasta (from The Weary Chef)
(Serves 4)

250g dried pasta
4 salmon fillets
Cajun seasoning
1 tbsp butter
1 tbsp flour
1/4 tsp garlic powder
pinch cayenne pepper
salt and pepper
500ml milk
30g Parmesan cheese
1 spring onion, sliced

Preheat the oven to 200C.

Sprinkle the cajun seasoning over the salmon fillets and bake in the oven for 15 mins.

Meanwhile, bring a pan of water to the boil, add the pasta and cook according to packet instructions.

While the pasta and fish cook, melt the butter in a large frying pan over a medium heat. Add the flour, and whisk until a smooth paste is formed. Add the milk gradually, whisking in between additions.

Add the garlic powder, cayenne, salt and pepper, and stir. Continue cooking and stirring until the sauce thickens. Add the cheese to the sauce and reduce the heat to medium-low. Stir until the cheese is melted.

When the fish is cooked, flake into about 2 in pieces. Add the fish, pasta and spring onion to the sauce, and stir very gently to combine. Serve.

Freekeh Salad with Salmon

I've been struck down with gastritis, which is making eating rather unpleasant, so these are meals from a long time ago that I never got around to posting.

This was a yummy salad I took to work one day.

200g freekeh
½ large onion
1 head garlic, halved crosswise
2 sprigs thyme
1 sprig rosemary
1 bay leaf
salt
4 skin-on salmon fillets
1 tbsp oil
6 tbsp olive oil
1 tsp finely grated lemon zest
juice 1 lemon
60g plain Greek yogurt
4 small cucumbers, cut into rounds
bunch fresh dill, chopped
bunch fresh mint, chopped
bunch fresh parsley, chopped

Put the onion, garlic, thyme, rosemary, and bay leaf in a piece of cheesecloth; tie closed with kitchen twine. Drop the sachet into a large pan of boiling water, add the freekeh, and cook according to packet instructions.

Season the flesh side of salmon with salt. Heat the oil in a large frying pan over a medium-high heat and cook the salmon, starting skin side down, until golden brown, about 4 mins per side for medium-rare. Transfer salmon to a platter and leave to rest for 15 mins.


Whisk together the olive oil, lemon zest, lemon juice, and yogurt in a large bowl. Add the cooled freekeh, season with salt, and toss to coat. Mix in the cucumbers, dill, mint, and parsley. Divide among 4 plates. Flake salmon into bite-size pieces and arrange over the top.


Salmon with Lentil and Couscous Salad

I had a great deal on fish from The Saucy Fish Company last week and one of the things I bought was roasted lemon and herb salmon. I used one of the fillets to make this delicious salad to take for lunch on Monday. Simple to make and lovely and flavourful.

Salmon with Lentil and Couscous Salad
(Serves 1)

30g puy lentils
30g giant couscous
1 heaped tsp pesto
handful cherry tomatoes, halved
1 spring onion, sliced
salad leaves
1 salmon fillet, cooked

Bring a pan of water to the boil and cook the lentils according to packet instructions, add the couscous the right amount of time before the end of the lentil cooking time (check the packet). Drain and run under the cold tap, drain again well. Stir through the pesto.

Put the salad leaves in the bottom of a dish and top with the lentil mixture. Top with the cherry tomatoes and spring onion and then the salmon. Serve.

Fish Pie Pancake Bake

I love anything with pancakes. I especially love putting them in a bake. This fish pie bake is perfect. I used a fish pie mix I found reduced at the supermarket, which had salmon, cod and smoked haddock in it and I added peas and leeks but you could add pretty much any veg you like.

I have definitely mastered white sauce! Now I get a luscious thick sauce rather than a rather runny one. I am so happy, small things!

Fish Pie Pancake Bake (from Fuss Free Flavours)
(Serves 6)

500ml milk
600g mixture of fish
30g butter
1 heaped dsp plain flour
handful chopped vegetables
1 heaped dsp finely chopped gherkins or capers
6 large pancakes

Preheat the oven to 190C.

Put the fish and the milk in a microwave proof bowl and microwave on high for 5-10 mins until the fish is cooked. Drain reserving the milk and put the fish on a plate.

Melt the butter in a large saucepan, add the flour and cook for a min stirring all the time. Reduce the heat and add the milk a little at a time, stirring to get a smooth sauce. Carry on cooking, stirring from time to time until the sauce has thickened.

Using two forks separate the fish into flakes, discarding the skin and any bones. Add to the white sauce together with the vegetables and gherkins or capers. Season to taste.

Put a bit of the fix mixture in the middle of each pancake and roll up, then place in an ovenproof dish. Top with any remaining fish mixture and sprinkle with a little finely grated cheese. Put into the oven and bake for 20–25 mins until piping hot and starting to turn golden.

Salmon, Prawn and Spinach Curry

This was a delicious curry, lightly spicy and very favourful. 

Salmon, Prawn and Spinach Curry (from Delicious Magazine November 2010)
(Serves 4)

2 tbsp sunflower oil
1 red onion, finely sliced
2 cm piece of fresh ginger
2 garlic cloves
1 red chilli, deseeded and roughly chopped
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
4 large tomatoes, roughly chopped
8 fresh curry leaves
1 400ml tin coconut milk
juice 1 lime
150g baby spinach leaves
200g raw king prawns
200g salmon, skinned and in chunks

Heat the oil in a frying pan over a low heat. Add the onion and cook for 10 mins until softened.

Whizz the ginger, garlic and chilli in a small blender until finely chopped. Add to the onion with the ground spices. Fry for 3-4 mins.

Add the tomatoes and curry leaves, and cook for 6-7 mins. Pour in the coconut milk and lime juice, simmer over a medium heat for 8-10 mins.

Add the spinach to the sauce. Simmer for 2-3 mins until wilted, stirring occasionally. Add the prawns and salmon and cook for 3-4 mins or until the prawns are pink. Serve with rice and lime wedges.

Salmon and Aubergine Cannelloni

I made this beautiful cannelloni bake last week. It was a bit fiddly to make but delicious. It did start to go brown very quickly so I would check on it and cover with foil if it looks brown on top before the cooking time is up.

Salmon and Aubergine Cannelloni (from Good Food Magazine November 2011)
(Serves 6)

2 tbsp olive oil
2 onions, halved and sliced
2 aubergine, sliced and diced
1kg carton passata
200ml dry white wine
3 tbsp capers
1 tbsp caster sugar
500g tub mascarpone
300ml milk
145g tub fresh pesto
3 egg, beaten
6 salmon fillet, skinned
12 sheets fresh lasagne
2 x 400g bags spinach
50g Parmesan, grated

Heat the oil in a large pan and fry the onions for 10 mins, until starting to turn golden. Stir in the aubergines, then fry 5 mins more to soften them. Pour in the passata and wine, then stir in the capers, sugar, 1 tsp salt and some black pepper. Cover and cook for 20 mins.

Meanwhile, put 250g mascarpone into a bowl with the milk, pesto and eggs, and beat until smooth.

Halve each salmon fillet to make 2 long pieces. Spread 1 tbsp of the remaining mascarpone over each pasta sheet, add a piece of salmon, then season and roll up.

Wash and wilt the spinach in a large pan (you don’t need to add oil), then squeeze as much liquid as you can from it – this is important as otherwise the pasta bake will be too wet. Spread the spinach on the base of a large lasagne dish or roasting tin, measuring approx 27 x 35cm.

Arrange the salmon and lasagne parcels on the spinach, then pour over the tomato and aubergine sauce. Carefully pour over the pesto and mascarpone layer.

Preheat the oven to 190C, sprinkle the Parmesan over the mascarpone and bake for 40 mins until bubbling. Serve with a green salad.

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing

Beetroot, salmon, barley - what more could you want for lunch?!

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing (from Foodie Quine)
(Serves 2)

100g Pearl Barley
1 fillet hot smoked salmon, flaked
1/2 raw beetroot, grated
2 spring onions, sliced
small bunch parsley, chopped

For the dressing
1 tbsp rapeseed oil
1 tbsp whisky
1 tsp wholegrain mustard
1 tsp honey
salt and pepper

Cook the barley according to packet instructions. Drain, run under the cold tap and the drain again well.

Combine the barley with the salmon, beetroot, spring onion and parsley and mix gently.

Place dressing ingredients in a jam jar and season with salt and pepper. Shake vigorously to combine. 

When ready to serve; mix the dressing into the barley salad and serve.

Chipotle-Lime Arctic Char with Avocado Salsa

I picked up some arctic char from the Waitrose fish counter a while ago, it's very like salmon, so i used it in place of salmon in this recipe. This was delicious, I served it over brown rice, and I loved the combination of the flavours.

Chipotle-Lime Arctic Char with Avocado Salsa (from Closet Cooking)
(Serves 4)

2 tbsp oil
juice and zest 1 lime
1 tbsp chipotle paste
1/2 tsp cumin
1 clove garlic, grated
salt and pepper
4 fillets salmon or arctic char

For the Avocado Salsa
2 large avocados, diced
juice 1 lime
1 chilli, finely diced
1 plum tomato, finely chopped
1/2 red onion, finely chopped
2 tbsp coriander, chopped
salt

Preheat the oven to 200C.

Mix together the oil, lime juice and zest, chipotle paste, cumin and garlic. Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the chipotle mixture and bake for about 10-15 mins.

Whilst the salmon cooked make the avocado salsa by combining the ingredients in a bowl and mixing together. Serve the salmon with the avocado salsa on top.

Salmon Salad

This is a fab little salmon salad and very versatile. I changed some of the ingredients from the original recipe to suit what I had in the cupboards/fridge. I served it as the filling in a wrap but it would work just as well on top of salad or baked potato.

Salmon Salad (adapted from Meatified)
(Serves 1)

1/2 avocado
1 small can salmon
1 spring onion, chopped
5 olives, chopped
1 artichoke heart, sliced
1 tbsp lemon juice
1 capers
1 tsp dill
salt and pepper

Scoop the avocado into a large bowl and mash with a fork. flake the salmon into the mashed avocado, and stir to combine. Add the spring onion, olives and artichoke hearts to the bowl, along with the lemon juice, capers and dill, season, and mix together. Serve on a green salad or in a sandwich.

Salmon and Parsnip Fishcakes

So I got some very cheap parsnips after Christmas from Waitrose and I have been looking for some funky ways to use them up before they go rotten. These combine my need for oily fish and using up the parsnips and actually, they made a nice change from potato fish cakes. You have to pack them quite tightly though as otherwise they fall apart.

Salmon and Parsnip Fishcakes (from Meatified)
(Serves 4)

454g parsnips, sliced
2 170g cans of wild salmon
1 tbsp chopped dill
2 tsp garlic powder
½ tsp salt

Put the parsnips into a saucepan and cover with water. Bring to a boil and cook for 10-15 mins until tender. Drain and then mash.

Flake the salmon into the pan with the mashed parsnips. Add the dill, garlic and salt, then mix to combine.

Preheat the oven 200C and line a baking tray with parchment paper.

If you have a 1/4 cup measuring cup then pack the salmon parsnip mixture into the cup and then place onto a baking tray. If you don't, just use your hands to make into small patties, squeezing quite firmly. bake them for 30 mins until they are lightly golden brow. Serve.

Salmon Hash

I made this delicious salmon hash a couple of weeks ago. You could, by all means, use fresh or smoked salmon but I used tinned. It was delicious.

Salmon Hash (from Kahakai Kitchen)
(Serves 4)

2 tbsp butter
1 1/2 tsp oil
1 onion, finely chopped
1 leek, halved and sliced
500g potatoes, cooked and cut into chunks
2 tins salmon
200g spinach leaves, coarse stems discarded and shredded
salt and pepper
squeeze lemon juice
small bunch of flat leaf parsley or dill, chopped

For the mustard sauce
300g Greek yogurt
1 1/2 tbsp whole-grain mustard
squeeze lemon juice
salt and pepper

Heat the butter and oil in a large frying pan and add onion, leeks and potatoes. Fry over a medium heat until the onion and leek are soft and the potatoes are golden. The potatoes will be brown in places.

Mix all the mustard sauce ingredients together.

Flake the salmon into large chunks and stir in along with the spinach. Stir everything around gently until the spinach is wilted.

Season, squeeze over the lemon juice and sprinkle over the parsley or dill. Serve with the mustard sauce.

Salmon and Prawn Sandwich Pies

So I made my own version of the Sandwich Pies, a fishy version. They are really good and so simple to make a batch and then grab out the freezer.

Salmon and Prawn Sandwich Pies (adapted from Good Food Magazine July 2011)
(Serves 10)

2 cooked salmon fillets, flaked
100g cooked prawns, chopped
6 spring onions, finely chopped
6 tbsp full fat soft cheese
1 tbsp chopped dill
500g pack bread mix plain flour for dusting
milk

Make the filling by mixing the salmon, prawns, spring onion, cheese and dill with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.

Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.

Heat oven to 200C. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.

Brush the parcels with milk and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic.

Wasabi Dressed Salmon and Basmati Salad

Lovely oily fish salad, really flavourful and I loved the heat of the wasabi.

Wasabi Dressed Salmon and Basmati Salad (from Delicious Magazine)
(Serves 4)

3 tbsp light soy sauce
¾ tsp wasabi paste
6 tbsp lime juice
1 tbsp caster sugar
450g salmon fillets
150g basmati and wild rice
150g pack green beans, trimmed and halved
4 spring onions, trimmed and sliced
20g mint, leaves picked and finely chopped

Preheat the oven to 190°C. Mix together the soy sauce, wasabi, lime juice and sugar and set aside.

Season the salmon, put on a foil-lined baking sheet and bake for 8-10 mins or until just cooked. Put in a snug-fitting shallow dish, pour over half the dressing and set aside to cool.

Meanwhile, bring a large pan of water to the boil, add the rice and cook according to packet instructions, adding the beans for the last 3 mins of cooking time. Drain. Cool under cold running water and drain again.

Tip the rice and mangetout into a large bowl, add the spring onions, mint and remaining wasabi dressing and mix. Add the cooled salmon and its dressing, and mix gently. Season and serve.