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Posts Tagged ‘Salmon’

Lemon, turmeric & black pepper salmon

We loved this spiced side of salmon from Sabrina Ghayour’s book Sirocco and its a great dish to feed a crowd. The mixture of lemon,  turmeric and black pepper smells almost medicinal in the oven but the served up on the plates the aromas and flavours are really good. Serve with a green salad or as we did here with green couscous and roasted veg with black garlic & preserved lemons and pomegranate, cucumber & pistachio yoghurt.

Wine Suggestion: A bold dish like this really needs a bold wine that cope with and complement the flavours.  A good suggestion is an Alsace Pinot Gris which has body (the good ones will have texture too) and a roundness from the pepper. A little left-field would be a Collio Bianco from north-eastern Italy. Our favourite, the Zuani, is a traditional blend of Sauvignon Blanc, Chardonnay, Friulano and Pinot Grigio; texture, freshness, richness and fruitiness.

Lemon, turmeric & black pepper salmon – serves 6

  • 1kg salmon side
  • finely grated zest of 3 unwaxed lemons
  • 1 tbsp coarse black pepper
  • 4 tbsp garlic oil
  • 2 tbsp turmeric
  • 1 heaped tsp sea salt flakes, crushed

Preheat the oven to 240C/Gas 9.

Line a large baking tray with baking paper and place the salmon on top, skin-side down.

Make a paste by mixing the lemon zest, black pepper, garlic oil and turmeric in a small bowl until smooth. Rub this mixture evenly over the salmon.

You can marinade now for an hour or up to a day ahead but don’t be tempted to salt it until going into the oven.

Season the salmon with sea salt and roast for 22 minutes.

(Original recipe from Sirocco by Sabrina Ghayour, Hatchette, 2016.)

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Smoky Chorizo Salmon

It’s still cold but there’s a bit of sunshine and promise of warm spring days to come. We can’t wait for the spring veg to start but this bright dish is not a bad compromise.

Wine Suggestion: in the mood for Spring we chose the Chateau Vignelaure, La Source Rosé which we often find a good match for salmon and it came through yet again. Vibrant, fresh fruit and a long dry finish.

Smoky Chorizo Salmon – serves 2

  • 2 x 150g salmon fillets, skin on
  • 300g cherry tomatoes, halved
  • 4 sprigs fresh basil
  • 1 tbsp red wine vinegar
  • 8 black olives, remove stones and finely chop
  • 30g chorizo, finely sliced

Put the salmon in a large cold non-stick frying pan with the flesh side down. Put over a medium-high heat and cook for about 3 minutes or until it is sizzling underneath. Flip the salmon over on to the skin side and continue to cook for about 5 minutes or until the skin is very crispy and the fish is just cooked through.

Meanwhile, tear up most of the basil leaves and mix with the cherry tomatoes, the red wine vinegar and a pinch of salt and pepper. Mix the chopped olives with 1 tsp of extra virgin olive oil and a splash of water.

Add the chorizo to the pan with the salmon for the last 2 minutes, then add the tomatoes for 30 seconds. Divide the tomatoes between two plates and top with the salmon, then spoon over the olive dressing and the rest of the basil leaves.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Broccoli & salcmon bake

This was Friday night dinner in our house. Really easy to put together, with heaps of flavour and you can even prep it up to 4 hours in advance and chill until you’re ready to bake. You could serve some salad on the side if you like but it works pretty good on its own.

Wine Suggestion: Fresh, minerally, Chardonnay is our go to wine for this. You need fresh acidity for the rich salmon and creamy sauce and a broadness on the palate to match the body of the dish. Today it’s the Ventenac Préjugés, 100% Chardonnay from a plot that exceeded the expectations and prejudices of the winemaker, being atypical Languedoc; all freshness, juiciness and minerality.

Broccoli & salmon bake – serves 4

  • 250g penne pasta
  • 300g broccoli, cut into large florets
  • 25g butter
  • 25g plain flour
  • 600ml full cream milk
  • 100g mascarpone
  • 8 sun-dried tomatoes preserved in oil, drained and thickly sliced
  • 2 tbsp small capers, rinsed (optional)
  • 10 large basil leaves, roughly torn
  • 4 fresh skinless salmon fillets
  • 50g mature cheddar, finely grated

Preheat the oven to 190C/Gas 5/170C.

Cook the pasta in plenty of boiling salted water for 6 minutes, then add the broccoli and time another 4 minutes when the water returns to the boil. Drain.

Meanwhile, put the butter, flour, and milk in a very large saucepan and heat, whisking the whole time, until it thickens enough to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers and basil, then add the drained broccoli & pasta and season well.

Halve the salmon fillets widthways to give you shorter stubby pieces and put into the a large baking dish in a single layer. Spoon the fish and broccoli mixture over the top, then scatter with the cheese.

Bake for 30 minutes or until starting to bubble at the edges. Don’t be tempted to brown it too much or you will overcook the fish.

(Original recipe from BBC Good Food)

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Salmon on lentils with herb relishEveryone loves salmon in our house and it helps with our oily fish intake, which makes us feel good about ourselves. The lentils in this dish make it good and hearty and the herb relish is fresh and delicious.

Wine Suggestion: despite it being traditional to drink rosé only during summer we like to have it all year round, and for oily “pink” fish like salmon a Provençal rosé, from Chateau Vignelaure makes a great match

Salmon on lentils with herb relish – serves 4

FOR THE LENTILS:

  • 2 tbsp olive oil
  • ½ a small onion, finely chopped
  • 1 celery stick, diced
  • 1 small carrot, diced
  • 150g Puy lentils
  • 2 sprigs of thyme
  • 275ml chicken stock or water
  • squeeze of lemon juice

FOR THE HERB RELISH:

  • 50g herb leaves (parsley, basil, mint & chives)
  • 1½ tbsp capers, rinsed
  • 2 garlic cloves, very finely chopped
  • juice of 1 lemon
  • 7½ tbsp extra virgin olive oil

FOR THE SALMON:

  • 30g unsalted butter
  • 1 tbsp groundnut oil
  • 4 x 175g salmon fillets

Start with the lentils by heating the oil in a saucepan and cooking the onion, celery and carrot until starting to soften. Stir in the lentils, thyme & stock and season with pepper. Bring to the boil, then simmer for 15 to 20 minutes but keep an eye on the lentils as they can turn mushy in minutes.

Meanwhile, chop the herbs very finely and mix with the other relish ingredients.

Heat the butter and oil for the salmon in a large frying pan. Season the fillets on both sides and cook over a high heat, skin side down, until the skin is crispy. Turn the fish over carefully and cook over a medium heat for another minute or two or until cooked through.

When the lentils are cooked, add the lemon juice and a good glug of olive oil and some seasoning. Put lentils on each plate and top with the salmon fillets and relish.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Grilled chilli & coriander salmon w. ginger rice

This is a bit of a fall back recipe for us on weeknights. It’s super simple and pretty healthy but there’s also something really nice and tasty about it. We think you should try this one! We grill an extra salmon fillet for our 3 year old (without the chillies) and she loves it with the ginger rice.

Wine Suggestion: Riesling, pure and simple. Try the vibrant Weingut Korrell “Slice of Paradise” dry Riesling from the Nahe in Germany, or if you want to push the boat out their Kreuznach Paradies Riesling, a full-throttle, powerful and dry Riesling with delicacy and a light touch despite the power and body. Even better if you can hang on to it for a few years and get the benefit of development in the bottle.

Grilled Chilli & Coriander with Ginger Rice – serves 2

  • 2 skinless salmon fillets, about 140g each
  • 1 red chilli, deseeded and finely chopped
  • small bunch coriander, chopped
  • 1 lime, halved

FOR THE RICE:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • small piece fresh root ginger, finely chopped
  • 1 garlic clove, thinly sliced
  • 100g basmati rice

Heat a tbsp of the oil in a pan and fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for another minute, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins or until the rice is tender.

Meanwhile, heat the grill to medium. Brush a baking tray with a little oil and place the salmon fillets on top. Grill for about 4 minutes, then scatter with the chilli, coriander, the other tbsp of olive oil and some seasoning. Return to the grill for another 4 minutes or until the salmon is cooked through.

Serve the salmon on top of the rice with a piece of lime to squeeze over.

(Original recipe from BBC Good Food)

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Salmon with greens & creme fraiche

Spring is such a lovely time for fresh ingredients, encapsulated by greens like peas and broad beans. It’s broad beans with pretty much everything in our house at the minute. Serve with steamed new potatoes or mash.

Wine Suggestion: We went with a fresh Chablis that had a similar Spring vitality to the food; a Domaine Gueguen from 2015 which had hints of white flowers and smokiness with green apple skins. It was crisp with a wonderful chalky, flinty, limestone character – a good match.

Salmon with greens & crème fraîche – serves 4

  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 250ml chicken stock or fish stock
  • 100g crème fraîche
  • 140g frozen peas
  • 140g frozen broad beans
  • 4 skinless salmon fillets
  • small bunch of chives, snipped

Heat the oil in a deep frying pan with a lid. Cook the leek until soft but not coloured, about 5-10 minutes. Pour in the stock and simmer until reduced slightly, then add the crème fraîche and season. Cook for another minute.

Add the peas and beans, then gently add the salmon fillets, nestling them in amongst the veg. Turn down to a simmer, then cover and cook for 12-15 minutes or until cooked through. Sprinkle with chives and serve with mash or steamed new potatoes.

(Original recipe from BBC Good Food)

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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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