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Posts Tagged ‘Salmon’

Salmon Teriyaki

Really delicious salmon with crispy skin and a rich sauce. Serve with rice and some asian greens.

Wine Suggestion: Soy sauce accentuates tannins in wine so we’d suggest avoiding reds for this dish. With ingredients that include Sake, Mirin/Sherry and sugar there are two options that we find work really well, and in a contrasting way. Firstly a non-dry, slightly sweet Oloroso sherry, like the Valdespino 1842 VOS Oloroso, will work with the umami savoury characters and compliment the rich sweetness. Alternately play with a bit of contrast and pick a good Rosé Champagne, like Billecart-Salmon’s benchmark example; this plays with the senses and adds an extra vibrancy to a dish already replete with flavour.

Salmon Teriyaki – serves 4

  • 250ml light soy sauce
  • 125ml sake or rice wine
  • 125ml mirin or dry sherry
  • 100g caster sugar
  • 4 salmon fillets, skin-on
  • 1 tbsp sunflower oil

Mix the first 4 ingredients together and stir until the sugar has dissolved to make a teriyaki sauce. Marinade the salmon in half of the sauce for at least 3 hours. Pour the rest of the sauce into a saucepan and bubble gently on a low heat for 30 minutes or until reduced and thickened.

Heat the oven to as high as it goes, then put the drained salmon fillets in an ovenproof dish, skin upwards. Cut small squares of foil to cover the salmon skin and stop it burning.

Bake for 5-6 minutes, then remove the foil and brush oil over the skin. Return to the oven for another 5-6 minutes or until the skin is crispy and starting to char.

Pour some of the reduced sauce onto each plate and sit the salmon on top to serve.

(Original recipe by Reiko Hashimoto-Lamber IN: BBC Good Food Magazine, April 2008.)

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Rich Salmon Macaroni

This is super rich and luxurious and needs no other accompaniment than lots of dressed salad leaves (and a glass of wine of course).

Wine Suggestion: There are two options here. One is to balance the richness of the dish with an equally weighty wine and for this we’d drink a good white Burgundy, Meursault preferably. Conversely you can cut through the richness with something a bit more fresh and zingy such as a good Sancerre, the key here is to make sure the wine has texture and concentration so it’s not overwhelmed. Again, choose a very good producer if you can. 

Salmon with macaroni – serves 4

  • 600ml double cream
  • 400g piece of salmon fillet
  • 1 bay leaf
  • 150g macaroni
  • 2 tbsp wholegrain mustard
  • 50g sourdough bread
  • large handful of fennel fronds/dill

Preheat the oven to 200ºC.

Pour the cream into a saucepan and add the salmon, bay leaf and some freshly ground black pepper. Bring almost to the boil, then turn the heat down and cook gently for about 10 minutes or until the flesh flakes easily, then remove from the heat.

Boil the pasta in lots of salty water for about 9 minutes, then drain and tip into a baking dish. Remove the salmon from the cream and flake into large chunks, discarding any skin and bones. Tuck the salmon in amongst the pasta. Add the mustard to the cream with a little salt, then pour over the salmon & pasta.

Put the sourdough bread and fennel/dill into a food processor and pulse to coarse crumbs. Scatter the herby crumbs over the pasta. Bake for 20-25 minutes or until the crumbs are golden.

(Original recipe from The Kitchen Diaries III by Nigel Slater, Fourth Estate, 2015.)

Mac n Salmon

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Thai salmon cakes with carrot salad

We like to use the Thai curry pastes that come in plastic tubs, Mae Ploy is a good one. There’s always more in the tub than we need which forces us to search for lots of recipes to use it up. This is a bit different for a weeknight, tastes really good and is healthy too.

Wine Suggestion: a light aromatic white is what we’d suggest, like a QbA or Kabinett Riesling from the Mosel. They tend to have a welcome low alcohol (7 to 9 % abv), delicate and vibrant fruit and a refreshing zing to cut through the little bit of residual sugar. A dry Riesling doesn’t work as well; the touch of sweetness helps balance the chilli and curry paste perfectly.

Thai Salmon Steaks with Carrot Salad – serves 2

  • 2 skinless salmon fillets, about 300g in total, cut into large chunks
  • 2 tsp Thai red curry paste
  • small handful of coriander leaves
  • groundnut oil

CARROT SALAD:

  • 1 tbsp rice wine vinegar
  • 1 tsp golden caster sugar
  • a small chunk of ginger, finely grated
  • 2 large carrots, grated
  • 3 scallions, shredded lengthways
  • 1 red chilli, shredded lengthways
  • handful of coriander leaves

Put the salmon, curry paste and coriander in a food processor. Pulse until roughly chopped, then form into 6 fishcakes and chill while you make the salad.

Mix the rice wine vinegar and sugar until the sugar dissolves, then add the ginger. Toss all the other salad ingredients together with the dressing.

Heat the oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with the salad.

(Original recipe from BBC Olive Magazine, April 2011.)

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Big pieces of fish are particularly well suited to the large cooking space you’ve got on the barbecue. We’ve invested in a fish basket for the barbecue but when we cooked this we didn’t have one and it was tricky to turn. If you don’t have a fish basket you might find it easier to cut the side of salmon in half.

We also really like this without the cucumber yoghurt and served with some champ (mashed potatoes with scallions and loads of butter for any of you non-Irish readers).

Wine suggestion: White and fresh, but also with a full body and a good texture. Out of fashion somewhat we tried a Chablis  … a 1er Cru Montmains from Domaine Bois d’Yver that we had lying around. It was a couple of years old but the extra age added extra layers of depth to a wine that was still fresh and dynamic. If you’d prefer a red then lightly chill a young Pinot Noir for 20-30 minutes and you’ll also have a treat.

Barbecued Side of Salmon with Cucumber Yoghurt – serves 4-6

  • 1.5kg side of salmon, scaled and pinboned (order this from your fishmonger)
  • zest and juice of 1 lemon
  • large bunch of basil/fennel tops, finely chopped
  • 1 cucumber, peeled lengthwise at intervals to make stripes
  • 300ml natural yoghurt
  • 1 red chilli, deseeded and finely chopped
  • small bunch of mint/oregano, leaves picked and chopped

Brush the bars of the barbecue clean or your fish will stick (the fish basket will help with this), then light it and get it nice and hot.

Put the salmon skin-side down on a board and slash the flesh side with a sharp knife, about 1cm deep. Scatter the lemon zest and most of the fennel tops/basil over the salmon, then push into the cuts that you made with your fingers. Rub the fish lightly all over with olive oil and season well with salt and pepper.

Put the salmon on the barbecue, skin-side down. Check it after about 4 minutes by which time the skin should have got nice and crispy. Turn the fish carefully and cook on the other side for 2-3 minutes. You can carefully take the skin off the salmon at this stage and place it back on the heat to get really crispy.

Cut the cucumber in half lengthways and remove the seeds. Chop the seedless cucumber and mix with the yoghurt. Add some lemon juice, half the chopped chilli, and half the mint/oregano. Drizzle over some good olive oil and season well.

Break the salmon into portions with a fork and serve with the cucumber yoghurt, sprinkled with the remaining chilli and herbs. Drizzle with a little more olive oil and serve with a piece of the crispy skin if you like.

(Original recipe from Jamie at Home by Jamie Oliver, Michael Joseph, 2007.)

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Salmon Tartare

A perfect starter for the festive season. Get the freshest and best salmon you can as it will make all the difference; ours was meltingly tender while cutting it up and we were rewarded with a melt in the mouth starter.

Wine suggestion: Try an appropriately festive and indulgent Vintage Champagne like the Billecart-Salmon Blanc de Blanc which has a richness and depth alongside a minerally freshness and great purity of fruit. Alternately if on a budget, but another classic match, would be a zippy and herbaceous Sauvignon Blanc or for a bit of a lemony twist a Verdejo from Rueda in Spain.

Smoky salmon tartare with lemon and capers – serves 6

  • 1 shallot, finely diced
  • 2 lemons, 1 juiced and 1 cut into wedges
  • 400g skinless salmon fillet
  • 200g smoked salmon
  • 2 tbsp chopped dill
  • 2 tbsp small capers
  • 1 tbsp Dijon mustard
  • 1 tbsp crème fraîche
  • olive oil
  • melba toast, to serve

Put the shallot into the lemon juice and leave to soak.

Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all of the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp olive oil and the shallot and juice. Fold together gently and season with salt and black pepper.

Serve in rounds with the melba toast and a drizzle of olive oil.

(Original recipe from BBC Olive Magazine, December 2014)

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Salmon with Pak choi

Light yet tasty and full of flavour. Makes you feel healthy eating it.

Wine Suggestion: Some lighter styles of white wine can be overpowered by salmon. We went for an Italian grape variety called Pecorino which has a bit more body and a nice lemony flavour to complement the sauce.

Citrusy Salmon with Garlic Pak Choi – serves 4

  • olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • juice of 3 oranges
  • juice of 1 lime, and 2 tsp grated zest
  • 4 salmon fillets
  • 500g pak choi, stems quartered
  • 4 tsp soy sauce
  • 2 tsp honey

Heat oven to 200C/180C fan/gas 6.

Line a baking tray with kitchen foil.

Heat a little olive oil in a small pan, add the onion and one of the garlic cloves, and cook for about 5 minutes or until soft.

Add the orange and lime juice and the lime zest, then simmer gently until reduced by half. Season.

Meanwhile, put the salmon fillets on the baking tray and bake for 15-20 minutes or until just cooked trough.

Heat a splash of olive oil in another pan, add the pak choi and stir-fry for a couple of minutes. Add the remaining garlic, the soy sauce and honey, and keep cooking for another couple of minutes.

Serve the salmon with the pak choi and the sauce drizzled over.

(Original recipe from BBC Good Food Magazine, April 2014.)

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We made this when we visited Australia earlier this year from a great cookbook by Stephanie Alexander, her Kitchen Garden Companion. They go great with some new potatoes tossed with sour cream and dill for a main course.

Salmon Fishcakes with Dill – makes 8 or 24 little ones

  • 300g salmon fillet, cut into bite-size pieces
  • 2 tbsp double cream
  • 30g breadcrumbs (roughly 1 thick slice of bread)
  • 30g marinated goat’s cheese
  • 1 egg yolk
  • 4 tbsp chopped dill
  • ½ tsp sea salt
  • 2 tbsp plain flour
  • 20g butter
  • 2 tbsp olive oil

Pour the cream over the breadcrumbs and leave to soak for 5 minutes.

Pulse the salmon, cream-soaked crumbs and goat’s cheese in a food processor until combined, but not reduced to a paste. Scrape the mixture into a mixing bowl and mix in egg yolk and dill, then season with the salt and some pepper. Cover with cling film and chill for 30 minutes.

Wet your hands and divide the mixture into 8 large or 24 bite-sized fishcakes. Roll the fishcakes in the flour.

Heat butter and oil in a large non-stick frying pan over medium heat and fry the fishcakes for 2-3 minutes per side or until golden brown. Be careful not to overcook as they are better if they stay a bit moist.

Wine Suggestion: Try to find a top-quality Australian Verdelho, with a few years of age on it. It should have mellowed and developed a honey character alongside the fresh acidity and white floral character.

(Original Recipe from Stephanie Alexander’s Kitchen Garden Companion, Lantern, 2009.)

 

 

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