Showing posts with label Salmon. Show all posts
Showing posts with label Salmon. Show all posts

Giveaway - £25 Morrisons Voucher plus Scandilicious Cookbook

Norwegian salmon is a mouth-watering fish with a fresh, smooth, rich flavour and a soft, red flesh and defined flakes; perfect for dining al fresco this summer.  Turning a delicate pink colour when cooked, Norwegian salmon is deliciously sweet and its succulent flakes fall away easily when cooked making it an ideal key ingredient for any summer meal.



Pictured above this beautiful dish by Singe Johansen Marinated Norwegian Salmon with Asparagus, Shiitake Mushroom, Sesame Seed and Rice Noodle Salad - click here for the recipe.


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Foil Baked Salmon with Peppers Tomatoes and Feta

What a fantastic colour Norwegian salmon is, rich red flesh and defined flakes.
It has a lovely rich flavour too and having been sent some to try I can honestly say this salmon is good stuff. 

Salmon Fillet
 
Sustainably harvested from strictly regulated farms spread throughout the country’s extensive coastal sea-waters, salmon from Norway is in year-round supply and is enjoyed in over 100 countries worldwide.
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Foil Baked Salmon with Sweet Chilli and Crushed Pineapple

Another of my make it up as I go along salmon recipes. Salmon fillet with a glaze made from pineapple juice, soy sauce, Mirin and a few other bits and bobs. I added a chopped red chilli, then topped the salmon with the drained crushed pineapple and baked in foil.  Tasty, quick and very easy, read on for the full recipe.

Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet.

  
Salmon is a very versatile fish which can be poached, grilled, pan-fried, baked or roasted for delicious hot dishes, summer salads and BBQs. 

Because it is of premium quality, salmon from Norway can also be enjoyed raw in dishes such as sushi or sashimi.
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Salmon Ceviche with a Florida Grapefruit Dressing

 Salmon Ceviche with Cucumber, Chive and Florida Grapefruit dressing - sound good?  Then read on.......


You may remember a while back when I told you about a competition Florida Grapefruit were holding over at their FaceBook page.  Well last week I went to London along with a few other food bloggers and had a lovely day with the winner Victoria Ashley and Celebrity Masterchef winner Lisa Faulkner.
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Foil Baked Salmon and King Prawns with Chilli and Lime Butter

Another of my 'make it up as I go along' easy to cook salmon recipes.  Just bake the salmon in a foil parcel.  Add a few King Prawns and some other bits and bobs with lime zest and a squeeze of the juice along with a knob of butter.  Done and ready to eat in 20 minutes. 



Now that can't be bad can it? 

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Foil Baked Salmon - with Sweet Soy and Peppers


Slightly sweet, slightly sticky, slightly tingly in the mouth.  Here's one of my 'Make it up as I go along' recipes for foil baked salmon. 


Salmon fillets marinated in Indonesian sweet soy sauce with peppers, chilli 
and spring onions.
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Thai Style Salmon Fishcakes

I felt the need to make Thai fishcakes. I only had salmon (no white fish) and I was limited to what I had in my cupboards and fridge, I came up with these.

I really wanted the outside to be crispy, so seeing as I had a bag of potato starch living in my cupboard (as you do)!
I wondered what would happen if I coated the fishcakes in it before frying.
A marvelous idea - it worked! You don't want m
uch - just a coating.



Print this Recipe

You will need:

250g of salmon fillet - cut into chunks

1 tsp Thai fish sauce

1 tbsp red curry paste

2 kaffir lime leaves -shredded very finely

1
green birds eye chilli - deseeded and finely chopped
1 egg - yolk only

1 tsp palm sugar or muscovado sugar

½ tsp salt 2 spring onions, finely chopped
1 tbs of cornflour - if needed to thicken

**optional - a couple of spoons of potato starch to give extra crunch

a glug of sunflower oil - for frying


How to do it:

Put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaves, egg yolk, sugar and salt.
Process until smooth.

Put the mixture into a bowl. Add the cornflour (if you need it) to thicken the mixture.
Stir in the chopped spring onions and the chilli.

Divide the mixture into 4 pieces - or 8 if you want baby fishcakes .

Using your hands, roll each one into a ball and then flatten into rounds.
Roll each one in potato starch (optional).

Heat the oil in a large frying pan and fry the fish cakes in (in batches if you need to) for a minute or so on each side depending on their size.

You want them nice and golden brown.
Once they're cooked, remove and drain on kitchen paper.
Serve immediately with a nice dipping sauce. Mine was a sweet and sour dipping sauce.

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Salmon Baked with Herbs and Caramelised Lemons

When I saw Gordon Ramsay make baked salmon with herbs and caramelised lemons, I had to make it pretty much immediately.  

Now, he cooked a whole salmon but obviously for two people this would have been a bit of a salmon overdose me thinks.  So instead I used a 400g piece of filleted salmon but skin on which I removed once it was cooked.

Salmon with herbs and caramelised lemons





























I must say this was such an easy thing to make, I love cooking in foil or greaseproof paper, the smel when you open it is amazing.

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A GLUG OF OIL