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Posts Tagged ‘Salmon’

Honey & Soy Glazed Salmon with Green Quinoa

Posted in Fish, tagged , , , , , , , , , , , , , , , on 23 February 2023| Leave a Comment »

And so we’ve realised that we do like quinoa after all. This green salad is delicious and the quantity given below is half that suggested by Neven Maguire. Feel free to double if you think you can manage it.

Wine Suggestion: We think this suits a young, fruit forward Cabernet Franc like Olga Raffault Cuvée Domaine. Unoaked and joyful dark cherry fruits with a crispness and earthiness that really complements the kale, spinach and watercress.

Honey and Soy Glazed Salmon with Green Quinoa – serves 4

  • 100ml soy sauce
  • 3 tbsp honey
  • a good pinch of chilli flakes
  • 1 tbsp rapeseed oil
  • 1 tsp sesame oil
  • 4 salmon fillets, skin on

FOR THE QUINOA:

  • 75g quinoa
  • 150ml vegetable stock
  • 50g curly kale, remove the stalks
  • 50g baby spinach
  • 50g pistachios, toasted and chopped
  • 40g watercress
  • ½ an avocado, diced
  • ¼ cucumber, deseeded and finely diced
  • 1 tbsp chopped coriander
  • lime wedges, to garnish

Rince the quinoa then put into a small saucepan with the vegetable stock and bring to the boil. Cover with a lid and simmer gently for 10-12 minutes until tender and the stock has been absorbed. Tip into a large bowl and leave to cool.

Put the soy sauce, honey and chilli flakes into a small bowl and whisk to combine.

Prep the rest of the ingredients for the quinoa and fold them gently in to the cooled quinoa. Taste and season with salt and black pepper.

Season the salmon fillets, then heat a non-stick frying pan over a medium heat. Add the rapeseed and sesame oil, then fry the salmon fillets, skin side up, for 2-3 minutes, until lightly golden. Turn them over gently and cook for another 4 minutes. Turn the heat to hight and pour in the honey and soy mixture. Allow to simmer for a couple of minutes, spooning the sauce over the salmon, it should thicken to a syrupy sauce.

Put the quinoa onto a large serving platter and sit the salmon fillets on top. Drizzle over the syrupy sauce and garnish with the lime wedges.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Rosemary and Balsamic Salmon with Tomatoes

Posted in Fish, Food, Healthy, tagged , , , , , , , , , , , on 7 November 2022| Leave a Comment »

A roasting tin dinner for busy evenings and when a batch of “very” late season cherry tomatoes land in our lap.

Rosemary & balsmic salmon with tomatoes – serves 4 (easily halved)

  • 4 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 4 sprigs rosemary, 2 left whole and needles picked and finely chopped from the rest
  • 1 clove of garlic, finely sliced
  • 600g cherry tomatoes
  • 2 x 400g tins cannellini beans, rinsed and drained
  • 4 small salmon fillets
  • 2 handfuls of rocket

Heat the oven to 220C/200 Fan/Gas 7.

Whisk the baslsamic, olive oil, chopped rosemary, garlic, and seasoning, together in a small bowl.

Tip the tomatoes and beans into a large roasting tray. Nestle in the salmon fillets, then pour over the dressing. Toss gently to make sure everything is coated in dressing.

Bake for 12-14 minutes or until the fish flakes easily. Give the beans and tomatoes another gentle toss and push down on a few tomatoes to burst them. Scatter over the rocket and serve.

(Original recipe by Anna Glover in Olive Magazine, October 2021.)

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Norwegian Fish Chowder

Posted in Fish, Food, Gluten-free, Prawns, Shellfish, Soup, tagged , , , , , , , , , , , , , , , on 17 February 2022| Leave a Comment »

A lovely fiskesuppe with delicate flavours and delicious chunks of seafood. You can use whatever mix of fish and shellfish you like, clams would be nice. Serve with lots of steamed potatoes.

Wine Suggestion: Fish, cream, brandy … demands a richer white with a touch of oak and Quinta Soalheiro’s Alvarinho Reserva fitted the bill. Textured and buttery, but at the same time bone dry and vibrantly fresh and full of citrus fruit and salty crisp peaches. A wine so fresh and pure, and yet round and embracing.

Norwegian Fish Chowder – serves 4

  • 100g cooked shell-on prawns
  • 1 litre fish stock
  • 1 bay leaf
  • a handful of flat-leaf parsley, plus a handful of parsley leaves, chopped, to serve
  • 12 peppercorns
  • 2 carrots, roughly diced
  • 2 celery sticks, roughly diced
  • 1 leek, thinly sliced
  • 100ml dry white wine
  • 50ml brandy
  • 300ml double cream
  • 100g skinless salmon fillet, cubed into 2cm pieces
  • 150g haddock fillet, cubed into 2cm pieces
  • 20 mussels, cleaned
  • steamed potatoes (to serve)

Shell the prawns and put the shells in a large saucepan with the fish stock, bay leaf, parsley, peppercorns, carrot, celery and leek. Bring to the boil and cook for 10-15 minutes. Pour in the wine and brandy and boil for another 5 minutes, then strain into a clean pan.

Add the double cream and bring back to a simmer. Add the salmon, haddock and mussels and cook for 3-4 minutes, adding the cooked prawns for just a minute to warm through at the end. Season and scatter over the chopped parsley. Serve in warm bowls and add potatoes.

(Original recipe by Signe Johansen in Olive Magazine, January 2014.)

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Za’atar Salmon & Tahini

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , on 1 January 2022| 2 Comments »

We’ve made plenty of fish and tahini dishes before but particularly liked this one with the additions of zingy za’atar and fresh spinch.

Wine suggestion: this works brilliantly with a juicy, crisp Verdejo, especially those that come from Rueda in Spain. Crunchy, juicy apples, lemons and grapefuit. In our glass was Dominio la Granadilla which demonstrates a passionate family all working together and speaking of the place they grew up.

Za’atar salmon and tahini – serves 4

  • 4 salmon fillets (about 600g in total), skin on
  • 2 tbsp za’atar
  • 2 tsp sumac, plus and extra ½ tsp for sprinkling at the end
  • 4 tbsp olive oil
  • 250g baby spinach
  • 90g tahini
  • 3 cloves of garlic, crushed
  • 3½ tbsp lemon juice
  • 1½ tbsp roughly chopped coriander leaves

Heat the oven to 220C Fan.

Pat the salmon dry with kitchen paper and season.

Mix the za’atar and sumac together in a small bowl, then sprinkle this over the top of the salmon to form a crust.

Put a large ovenproof sauté pan over a medium-high heat and add 1 tbsp of the oil. When the pan is hot, add the spinach with a little seasoning and cook for 2-3 minutes or until just wilted.

Set the salmon fillets on top of the spinach, skin side down, then drizzle the top of the fish with 2 tbsp of oil. Bake in the hot oven for 5 minutes.

Meanwhile, whick the tahini, garlic, 2½ tbsp of lemon juice, a good pinch of salt and 100ml of water together until smooth. It will be quite runny.

Pour the tahini around the salmon (but not over the fish) and bake for another 5 minutes, or until the fish is just cooked through and the sauce is bubbling. Spoon over the rest of the lemon juice and oil and top with the coriander and extra sprinkle of sumac.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Barbecued Fish Skewers with Pickled Red Onions and Naan Breads

Posted in Barbecue, Fish, Food, tagged , , , , , , , , , , on 24 June 2021| 4 Comments »

These are super tasty, especially with the quick pickled onions and some naan breads from the takeaway.

Wine Suggestion: Cline Cellar’s Sonoma Coast Viognier; a wonderfully fresh, stonefruit flavoured wine with a soft acidity. Rich and flavoursome to match the flavour depth of salmon and spices. This is dry with low residual sugar levels, however it has juicy, fruit flavours carrying the chilli and paprika well and complementing the ginger and lime.

Tandoori Fish Skewers – serves 8 (easily halved)

  • 8 salmon fillets, skin removed (about 125g each)
  • 2 large garlic cloves, grated
  • 2.5 cm piece of ginger, grated
  • juice of 1 lime
  • 200g Greek yoghurt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp sweet smoked paprika
  • veg oil for brushing

FOR THE QUICK PICKLED RED ONIONS:

  • 2 small red onions
  • 125ml water
  • 125ml white white vinegar
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbsp salt
  • 2 tbsp sugar

TO SERVE:

  • warm naan breads
  • a handful of coriander leaves
  • 1 long green chilli, finely sliced
  • lime halves
  • sweet chilli sauce

You can start the pickled onions about an hour ahead. Slice them finely and put into a bowl.

Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar has dissolved. Pour this hot liquid over the onions and leave to cool, then cover the bowl and leave in the firdge.

Cut the salmon fillets into large chunks. Put into a bowl with the garlic, ginger and lime juice and mix well.

Put the yoghurt into a bowl, then mix in the spices and some seasoning. Add the spiced yoghurt to the salmon and mix gently, then leave to marinate in a cool place for about 20 minutes.

Thread the salmon onto skewers, brush the barbecue witha little veg oil, then cook for 2-3 minutes on each side until lightly charred.

Serve the skewers on warm naan breads with pickled red onions, coriander and green chilli sprinkled over. Serve with some lime for squeezing over and sweet chilli sauce (we served with our hot pepper jam).

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Chilli Miso Salmon with Hot & Sour Aubergine

Posted in Fish, Food, tagged , , , , , , , , , , , on 4 May 2021| Leave a Comment »

This dish was inspired by the prettiest striped baby aubergines in our local grocers. The recipe is from a new book of ours, Australian Food by Bill Granger. We all loved this dish, jam-packed with Asian flavours and truly delicious. You need to marinade the salmon the day before. Serve with rice.

Wine Suggestion: A friend had given us a bottle of Albert Pic Chablis which we found a surprising match for this dish as we’d thought the aromatics, chilli and spices might fight the wine, but no! A relatively rich and full-flavoured Chablis, the dryness inherent in the wine just accentuating and complimenting the umami savouriness through the dish. We like surprises.

Chilli miso salmon with hot & sour aubergine – serves 4

  • 4 tbsp sugar
  • 4 tbsp mirin
  • 2 tbsp sake
  • 6 tbsp white miso paste
  • 2 tbsp gochujang paste
  • 4 x 250g pieces skinless salmon fillet
  • 100g frozen edamame beans
  • a small handful of pea shoots (if you can find them, don’t worry if not)
  • a handful of coriander leaves
  • lime wedges, to serve

FOR THE HOT & SOUR AUBERGINE:

  • 125ml light flavoured oil, for frying
  • 4 baby aubergines, thickly sliced
  • 100ml tamari soy sauce (if you don’t have this use dark soy instead)
  • 100ml mirin
  • 50ml rice vinegar
  • 1 tbsp runny honey
  • 1 small chilli, finely sliced
  • 4cm piece fresh ginger, peeled and sliced into matchsticks
  • 2 scallions, finely sliced

You need to marinade the salmon fillets the day before. Make the marinade by mixing the sugar, mirin and sake together in a small pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, stirring until the sugar has dissolved. Take off the heat and whisk in the miso, then stir in the gochujang paste and leave to cool.

Put the salmon into a dish, cover with the marinade, then cover and leave overnight in the fridge.

To make the hot & sour aubergine, heat the oil in a large frying pan over a medium heat. Shallow-fry the aubergine in batches, turning after 1 minute, until golden and tender. Drain on kitchen paper.

To make the dressing for the aubergine, whisk together the tamari, mirin, rice vinegar and honey in a large bowl. Whisk in the chilli, ginger and scallions. Add the cooked aubergine and toss gently to coat. Set aside.

Cook the edamame beans according to the instructions on the pack, then drain.

Lift the salmon pieces out of the marinade. Heat a large frying pan over a medium-high heat and cook the salmon for 6-8 minutes, turning once.

Serve the aubergine and salmon with the edamame, pea shoots and coriander sprinkled over and with lime wedges on the side.

(Original recipe from Australian Food by Bill Granger, Murdoch Books, 2020.)

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Roast Salmon & Potatoes with Herby Peas

Posted in Fish, Food, Gluten-free, Healthy, tagged , , , , , , , , , , , on 20 February 2021| Leave a Comment »

This is good family-friendly stuff. Easy to put together and nothing too challenging for junior palates.

Wine Suggestion: An alpine Chardonnay took our fancy tonight so we opened Cantina Colternezio’s Altkirch Chardonnay from the Südtirol – Alto Adige. With a lovely purity and precision this is both thirst quenching and comforting.

Roast salmon & potatoes with herby peas – serves 2 adults and 2 kids

  • 500g baby potatoes, halved
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 500g single piece of skinless salmon fillet (try and get the middle, chunky bit from a side of salmon if you can)
  • 2 lemons, halved
  • 250g frozen peas
  • 2 tbsp crème fraîche
  • 1 tbsp chopped dill or mint

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

Boil the potatoes for about 10 minutes or until just tender, then drain and leave to steam-dry in the pot.

Toss the potatoes with the oil and butter, then tip onto a baking tray and roast for 20 minutes.

Push the potatoes aside and add the salmon to the tray, add the lemon halves and season everything with salt and black pepper. Roast for 15 minutes or until cooked through.

Simmer the peas for a couple of minutes, then drain and tip into a warmed bowl. Add the crème fraîche and herbs.

Flake the salmon into chunks and serve with the potatoes and peas.

(Original recipe from BBC Good Food)

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Salmon with Capers & Dill

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 29 November 2020| 2 Comments »

We like weeknight dishes that use fresh dill, like this one, particularly helpful as we often have leftover dill from the weekend. We never mind as we just love the lift dill can bring and hate to waste it. Don’t be tempted to turn the salmon too soon, you want nice crispy skin.

Wine Suggestion: A number of Italian whites have a good affinity to fish and capers so we chose a favourite, the Graziano Prá Soave Classico “Otto”. A DOC with a number of standout winemakers like Prá championing the local grape Garganega; green apple, hints of almond, a mid-weight and refreshing, textured finish.

Salmon with capers & dill – serves 4

  • 50g butter, diced
  • 4 x salmon fillets, preferably with the skin on, seasoned with salt and pepper
  • 4 tbsp capers, drained and rinsed
  • 2 tbsp lemon juice mixed with 6-8 tbsp water
  • 4 tsp chopped dill

Heat a frying pan over a medium-high heat, then add a couple of knobs of butter and add the salmon fillets, skin side down. Fry for 3-4 minutes or until crispy and browned underneath, then turn over and continue to cook for a couple of minutes or until cooked through.

Add the capers, the rest of the butter and the lemon juice mixed with water, boil for 1 minute. Season to taste, then transfer the salmon onto warmed plates, stir in the chopped dill and pour over the fish to serve.

(Original recipe by Rachel Allen in BBC Good Food Magazine, November 2011.)

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Za’atar Roast Salmon with Garlicky Bean Mash

Posted in Fish, Food, tagged , , , , , , , , , , , on 25 November 2020| Leave a Comment »

This garlicky bean mash is the perfect match for za’atar coated salmon. An easy dish from Yasmin Khan’s Zaitoun and perfect for a Friday night.

Wine Suggestion: As befitting the easy Friday night we whipped out a Rustenberg Chardonnay from Stellenbosch, South Africa. Despite the class and balance of this oaked Chardonnay it’s relatively inexpensive and one of our standby wines.

Za’atar roast salmon with garlicky bean mash – serves 2

  • 2 salmon fillets with skin on
  • 2 tbsp light olive oil
  • 3 tbsp za’atar
  • 1 clove of garlic, crushed
  • finely grated zest of 1 lemon, plus wedges to serve
  • 25g butter
  • 400g tin of cannellini beans, drained and rinsed

Heat the oven to 200C/fan 180C/Gas 6.

Place the salmon fillets on a baking sheet, skin-side down. Drizzle with the olive oil and season well with salt and pepper. Spoon the za’atar over the fish to completely coat the surface. Cook in the hot oven for 11-13 minutes or until just cooked through.

Melt the butter in a frying pan, then add the garlic and lemon zest and cook for a few minutes. Add the cannellini beans and some salt and pepper. Warm through, then roughly mash, adding a little water if it looks dry.

Serve the salmon with the mash and a lemon wedge.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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Spinach Rice with Spiced Salmon

Posted in Fish, Food, Gluten-free, Healthy, tagged , , , , , , , , on 22 October 2020| Leave a Comment »

This is full of warm spices, healthy and very satisfying. A great meal for mid-week.

Wine Suggestion: This goes beautifully with elegant Grenache, like Roc des Anges’ Unic from Roussillon in the south of France; quite ethereal and fresh, particularly given the warm sourthern France location. Almost like a warmly spiced Burgundy. If you can’t find something like this then a lightly oaked Chardonnay comes a good second best.

Spinach rice with spiced salmon – serves 2

  • 2 tsp rapeseed oil
  • 1 large onion, sliced
  • a thumb-sized piece of ginger, finely chopped
  • ½ tsp cumin seeds
  • ½ tsp ground cinnamon
  • 6-8 cardamom pods, seeds crushed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 red chilli, deseeded and sliced
  • 1 clove of garlic, finely chopped
  • 1 large red pepper, roughly chopped
  • 70g brown basmati rice
  • 375ml vegetable stock, made with 2 tsp of bouillon powder
  • 160g baby spinach, roughly chopped

FOR THE SALMON:

  • ½ turmeric
  • ½ ground coriander
  • 3 tbsp natural yoghurt
  • 1 tbsp finely chopped coriander (or mint)
  • 2 skinless salmon fillets
  • 1 tbsp toasted almonds

Heat the oil in a large frying pan, then fry the onion and ginger for 5 minutes or until soft. Stir in the spices and cook for 30 seconds, then add the chilli, garlic, pepper and rice. Stir briefly, then pour in the stock. Cover and simmer for 35 minutes or until the rice is tender and the stock absorbed. If there’s liquid left simmer without the lid for a few minutes to let it evaporate. Add the spinach, cover and cook for 3 minutes, or until wilted.

Meanwhile, line a baking sheet with foil and heat the grill.

Mix yoghurt with the turmeric, ground coriander and fresh coriander. Spread this mixture over the salmon and transfer to the foil-covered sheet. Grill for 8-10 minutes or until the fish flakes easily. Top the rice with the salmon fillets and scatter over the almonds to serve.

(Original recipe from BBC Good Food)

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Yoghurt & Spiced Roast Salmon

Posted in Fish, Food, tagged , , , , , , , , , on 6 October 2020| Leave a Comment »

Yoghurt & Spiced Roast Salmon

A genius way for cooking salmon by Sabrina Ghayour, nicely charred on the outside and perfectly cooked on the inside. We stuffed this into warm tortillas with coriander leaves, finely sliced red onion, fresh tomatoes and a dollop of yoghurt. A week night feast made in about 20 minutes. Delicious!

Wine Suggestion: Find a light, dry Alvarinho/Albariño and you’ll be a happy camper. Spain and Portugal are the likely sources but don’t forget little gems coming new areas too. For us tonight the Forrest Estate Albariño from Marlborough NZ. We suspect we’ll see much more of this grape from here in the future.

Yoghurt & Spiced Roast Salmon – serves 4

  • 500g skinless salmon fillet, cut into 4 cm cubes

FOR THE MARINADE:

  • 4 tbsp Greek yoghurt
  • 1 tbsp garlic granules
  • 1 tbsp rose harissa
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • finely grated zest of 1 lime and a decent squeeze of the juice
  • 1 tsp olive oil

Heat the oven as high as it will go. Don’t be nervous, our oven goes pretty high and this method worked perfectly.

Line a baking tray with paper.

Put all the marinade ingredients into a bowl, season with plenty of black pepper and maldon salt. Toss the salmon in the marinade until well coated, hands are best for this.

Spread the salmon over the lined baking tray and cook in the hot oven for 10 minutes.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

Yoghurt & Spiced Roast Salmon

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Salmon Tikka with Radish Raita

Posted in Fish, Food, Gluten-free, Healthy, Indian, tagged , , , , , , , , , on 19 July 2020| Leave a Comment »

Salmon Tikka with Radish Raita

Such a simple dish for a weeknight but full of lovely flavours. We found this recipe when needing to use up the glut of radishes from our garden and it was perfect.

Wine Suggestion: A fuller-bodied Alvarinho we found was a good match here. Quinta Soalheiro’s Alvarinho had the right weight, textures and flavour to match the warm spices, cooling Raita, earthy radishes and the salmon.

Salmon Tikka with Radish Raita  – serves 2

  • 8 tbsp natural yoghurt
  • 2 tsp grated ginger
  • 1 clove of garlic, crushed
  • 2 tsp tandoori masala (you can buy this or use the recipe here)
  • 1 tsp ground cumin
  • 2 skinless salmon fillets
  • lemon wedges, to serve

FOR THE RAITA

  • ½ cucumber, seeded and grated
  • 1 tbsp chopped mint
  • a bunch of radishes, sliced

Heat your grill to high.

Put the grate cucumber into a sieve and squeeze out as much water as possible, then leave to drain.

Mix 2 tbsp of the yoghurt with the ginger, garlic, spices and season with salt and pepper. Rub this mixture all over your salmon fillets, then place onto a lightly oiled baking tray and grill for 4 to 6 minutes or until cooked through and starting to char at the edges.

Mix the raita ingredients together with the rest of the yoghurt (6 tbsp) and season. Serve with the salmon and lemon wedges to squeeze over.

(Original recipe by Anna Glover in Olive Magazine, July 2015)

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Spiced Salmon Skewers with Parsley Oil

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , on 14 June 2020| Leave a Comment »

Spiced Salmon Skewers with Parsley Oil

We started these kebabs from the Falastin cookbook on the barbecue and then finished in the oven. Oh my goodness, they’re delicious. This is the best cookbook we’ve bought in ages!! You can make the parsley oil and marinade the salmon well in advance.

Wine Suggestion: to avoid fighting the spices we opened a La Source de Chateau Vignelaure Blanc from Provence. A blend of Vermentino, Semillon and Sauvignon it was uncomplicated joy in a glass; pure freshness with light fruits and a textured core.

Spiced salmon skewers with parsley oil – serves 4

  • 800g salmon fillet (no skin & bones), cut into 4cm chunks
  • 1 tsp ground cardamom
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp ground turmeric
  • 2 tsp sumac
  • 3½ tbsp olive oil
  • 2 onions, halved lengthways, then each half quartered into 4 chunks
  • 12 cherry tomatoes
  • 1 lemon, quartered into wedges, to serve

PARSLEY OIL:

  • 40g parsley
  • 1 garlic clove, finely chopped
  • 90ml olive oil
  • 1 lemon, cut off the ends, then remove the skin and cut between the membranes to release the segments

Put the chunks of salmon into a large bowl with the cardamom, cumin, paprika, turmeric, sumac, 2 tbsp of the olive oil, ¾ tsp salt and plenty of black pepper. Mix to coat the fish, then leave in the fridge for at least an hour but it will be fine made earlier in the day and cooked when you need.

Put 1½ tbsp of olive oil into a large sauté pan over a medium-high heat. Add the onions and cook for about 5 minutes, until softened but not coloured, they’ll fall apart and that’s fine. Scoop them out of the pan and set aside.

To make the parsley oil whizz the parsley, garlic, oil, ¼ tsp of salt and plenty of pepper in the small bowl of a food processor for about a minute, or until, smooth. Add the lemon segments and set aside.

Preheat the oven to 230ºC and get your barbecue going (if you don’t want to barbecue you can use a well-greased griddle pan).

Put a tomato onto 4 long metal skewers, then alternate chunks of salmon with pieces of onion. Finish with another tomato at the end.

When the barbecue (or griddle) is smoking hot, add the skewers and grill for 3-4 minutes, turning so they’re charred on all sides. Transfer to a baking tray lined with parchment and put into the preheated oven for 6-7 minutes, or until the salmon is just cooked.

Drizzle over the parsley oil and serve the lemon wedges on the side.

(Original recipe from Falastin by Sami Tamimi and Tara Wigley, Ebury Press, 2020)

 

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Salmon with Greens & Crème Fraîche

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 25 April 2020| 2 Comments »

Salmon with Greens & Crème Fraîche

It’s often fish at ours on Friday and this one tasted of Spring. The perfect end to a sunny day. We don’t freeze much veg but are never without frozen peas and broad beans. We served with steamed waxy potatoes with butter and mint but mash would be good too.

Wine Suggestion: a light, seafood friendly white. One of our favs is the Allo from Northern Portugal which has a salty tang and tastes of sunshine in a glass.

Salmon with Greens & Crème Fraîche – serves 4

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

Season the salmon with salt and pepper.

Heat the olive oil in a large, deep frying pan with a lid. Add the leek and cook gently for 5-10 minutes, until softened but not browned.

Add the stock, bring to the boil, then simmer for a few minutes to reduce a bit.

Add the crème fraîche, peas and broad beans and season, then nestle in the salmon fillets. Cover and simmer gently for about 12 minutes or until the salmon is cooked.

Sprinkle over the chives to serve.

(Original recipe from BBC Good Food)

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Pan-fried Salmon with Curried Mussels

Posted in Fish, Food, Gluten-free, Shellfish, tagged , , , , , on 19 April 2020| 2 Comments »

Pan-fried Salmon with Curried Mussels

How disappointed we were when we left it too late to get mussels from our local fish shop last Saturday. So this ended up being dinner on Thursday – a bit fancier than what we usually serve on a weeknight but to be honest we’ve lost track of what day it is anyway! Plenty of pans needed for this dish but it’s worth it.

Wine Suggestion: this needs a white to match that can stand up to a rich, creamy base. Sometimes it also necessary to choose not only a type of wine but also a producer … we suggest cultivating a good wine shop to help with this. Tonight we had a Txakoli, a local wine from near San Sebastion in Spain made from Hondarrabi Zuri. Normally very light and with a spritz-freshness and great with lighter seafood dishes and other tapas. The Astobiza Txakoli we had was fuller bodied while still maintaining the texture, saltiness and freshness of a more typical wine of the region and thus able to step up to the rich creaminess of the food.

As Txakoli isn’t as easy to find we’d also suggest a fuller, textural Albarino as an option.

Pan-fried salmon with curried mussels – serves 4

  • 4 salmon fillets with the skin on, about 120g each
  • vegetable oil

FOR THE MUSSELS:

  • olive oil
  • 1 onion, chopped
  • a handful of parsley, chopped
  • 1kg mussels, scrub them clean, rip off any beards and chuck any that don’t close when you tap them
  • 225ml white wine

FOR THE SAUCE:

  • 50g butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 tsp medium curry powder
  • 150ml double cream
  • 100g potatoes, peeled and cut into small dice
  • 1 tbsp chopped chives
  • lemon

Heat the oven to 180C/fan 160C/gas 4.

Start with the mussels. Heat a tbsp of olive oil in a large, heavy pan, with a lid. Add the onions and parsley and cook gently until soft. Add the mussels, salt and pepper and wine. Bring to the boil, then cover and give the pan a shake. Cook for a few minutes or until the mussels have opened (throw away any that don’t open).

Strain the mussels but keep the cooking liquid. Pour the liquid through a fine sieve to get rid of any grit. Remove the mussels from the shells and set aside.

To make the sauce, melt the butter in a saucepan, add the onion, carrot and celery and sweat over a low heat, with the lid on, until softened, about 10-15 minutes. Stir in the curry powder and cook for another few minutes. Stir in 150ml of the mussel cooking liquid and cook for another minute. You can turn the heat off now and leave the sauce aside while you cook the salmon.

Dry the salmon well with kitchen paper, then slash the skin diagonally a few times with a sharp knife. Season well.

Heat a non-stick, oven-proof frying pan over a medium heat, the add 2 tbsp of vegetable oil. Cook the salmon, skin-side down for 4-5 minutes or until the skin is crispy. Don’t be tempted to move it around. Turn the salmon fillets over and put the pan in the oven for another few minutes to finish cooking.

Stir the double cream into the sauce and bring back to the boil, add the potato and cook until softened, 5 to 10 minutes. Add the mussels to the sauce and warm through briefly. Add the chives and a squeeze of lemon to the sauce and taste for seasoning. Serve the sauce with the salmon on top.

(Original recipe by Bryn Williams in Olive Magazine, April 2011.)

 

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Fish Pie

Posted in Fish, Food, tagged , , , , , , , , , on 17 March 2020| Leave a Comment »

Fish Pie

This is an excellent fish pie recipe by Marcus Waring. It makes a generous portion so great for feeding a crowd or you can divide it between two dishes and freeze some for later.

Wine Suggestion: A full-bodied Chardonnay is our choice for rich fish pies. Tonight it was Domaine Labet’s “en Billat” an ancient vine, jurassic soiled classic we are fortunate to have a few bottles of from holidays last year. Think of a majestic white Burgundy with altitude, and a concentration that 100 + year old vines can achieve.

Fish Pie – serves 6, generously

  • 1kg fish fillets (a mix of salmon & cod/haddock), skinned
  • 600-800ml whole milk
  • 2 bay leaves
  • 75g butter
  • 1 small onion, diced
  • 1 leek, white part only, sliced
  • 50g plain flour
  • 100ml white wine or white vermouth if you have it
  • 2 tbsp crème fraîche
  • 150g frozen peas, defrosted
  • 300g raw tiger prawns, shelled
  • 2 tbsp chopped flat-leaf parsley
  • 3 hard-boiled eggs, peeled and cut into chunky pieces
  • 2 tbsp capers, rinsed

FOR THE TOPPING:

  • 1.2kg potatoes, cut into chunks
  • 50g butter
  • splash of milk
  • 100g grated Cheddar cheese

Remove any bones from the fish with tweezers, then put into a large pan and pour in enough milk to cover. Add the bay leaves and some salt and pepper. Gently bring to the boil over a medium heat, then simmer for 5 minutes or until just cooked. Remove from the heat.

Melt a third of the butter in a large saucepan. Add the leeks and onion and cook gently until softened. Remove the leeks and onions from the pan and set aside. Melt the rest of the butter in the same pan and when it bubbles stir in the flour and cook for about 30 seconds, then add the wine or vermouth and stir to form a thick paste. Tip the leeks and onions back into the pan.

Strain the milk from the fish fillets into a measuring jug. Gradually add about 600ml of the milk to the leek mixture, stirring until the sauce bubbles and coats the back of a spoon. Stir in the crème fraîche and season again.

Flake the fish into chunky pieces and gently fold through the sauce along with the peas, prawns and parsley.

Spoon the mixture into a large ovenproof dish. Scatter the eggs and capers evenly over the top.

Preheat the oven to 200C/180fan/gas 6.

To make the topping, put the potatoes into a large saucepan, cover with water,  add a generous pinch of salt, and bring to the boil. Simmer for 15-20 minutes or until cooked through. Drain the potatoes and mash with the butter and enough milk to make a spreadable mash. Season.

Spread the potato over the fish and sprinkle with the grated cheese.

Bake for 20-30 minutes or until the top is golden and the sauce is bubbling.

(Original recipe from Marcus At Home by Marcus Wareing, HarperCollinsPublishers, 2016.)

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Baked Salmon Parcels with Ginger, Soy, Honey, Toasted Sesame Seeds & Broccoli

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , on 7 March 2020| 2 Comments »

Baked salmon parcels with ginger, soy, honey, toasted sesame seeds & broccoli

We love a simple salmon recipe and this one, by Neven Maguire, is particularly handy as it’s all cooked in a tidy parcel in the oven. Serve with steamed rice with a some scallions sprinkled over.

Wine suggestion: delicious with a good, dry Riesling like Weingut Korrell’s Slice of Paradise from the Nahe in Germany which has a delicate dance of fruit, aromatics and a wonderful core of bright acidity and texture.

Soy and honey salmon parcels with tenderstem broccoli – serves 4

  • 2 tbsp toasted sesame seeds (just toast them gently in a dry frying pan)
  • 2 tbsp light soy sauce
  • 2 tbsp clear honey
  • juice of a lime
  • 1 garlic clove, crushed
  • rapeseed oil, for brushing
  • 4 x 100g salmon fillets, skin and bones removed
  • 250g tenderstem broccoli, trimmed
  • 2.5cm piece of ginger, peeled and cut into matchsticks
  • steamed basmati rice, to serve
  • finely chopped scallions, to serve

Preheat the oven to 200C/400F/Gas 6.

Whisk the sesame seeds, soy sauce, honey, lime juice and garlic together in a bowl, then set aside.

Cut out 4 squares of tin foil about 50cm square. Brush the foil with oil and put a piece of salmon in the middle of each one.

Blanch the broccoli for a minute, then drain and refresh in iced water.

Sprinkle the ginger over the salmon, then divide the broccoli between each parcel. Spoon over the soy sauce mixture and drizzle each piece of fish with about ½ tsp of oil. Fold the edges of the foil together to seal and place them on a baking tray.

Cook the parcels in the oven for 10 minutes or until the salmon is just cooked. You can leave it for a bit longer if you prefer your salmon well done but we wouldn’t recommend it.

Serve the parcels with a large bowl of rice sprinkled with the scallions.

(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)

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Salmon & horseradish burgers

Posted in Fish, Food, tagged , , , , , , , on 10 May 2019| Leave a Comment »

Salmon & horseradish burgers

These are great for a Friday night supper or weekend lunch. Really light & tasty.

Wine Suggestion: Chateau Pesquié make a lovely, fresh Chardonnay in the Ventoux. It helps that it’s the coolest part of the southern Rhône as it tastes lovely and fresh like a good Maçon Chardonnay. Refreshing, unoaked and easy; perfect for a Friday after a long week at work.

Salmon & horseradish burgers – serves 4

  • 4 skinless salmon fillets (about 500g)
  • 1 tbsp creamed horseradish
  • zest of 1 lemon & 2 tsp juice
  • small handful of dill, chopped
  • 1 tbsp vegetable oil
  • 4 tbsp mayonnaise
  • 4 crusty rolls, split
  • 85g watercress
  • 25g cucumber, sliced
  • 4 radishes, thinly sliced

Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and whizz to a fine paste.

Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 minutes on each side or until golden.

Meanwhile, mix the rest of the dill with the mayonnaise and spread some onto the base of the rolls. Toss the watercress with the lemon juice and put a handful on top of each roll base. Top with a burger and garnish with slices of cucumber and radish.

(Original recipe from BBC Good Food)

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Slow Salmon with Citrus & Herb Salad

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 26 March 2019| Leave a Comment »

Confit Salmon with Citrus & Herb Salad

Alison Roman is often featured in the New York Times and her recipes have a huge following – check out #alisonroman on Instagram. Jono was gifted a copy of her fabulous cookbook, Dining In, and it has now been released in the UK. We suggest you order a copy and in the meantime try her excellent method for cooking salmon. You’ll find the salmon almost impossible to overcook and it ends up meltingly tender.

Wine Suggestion: We think that a fresh white works best and we’d suggest either a Verdicchio or a white Bordeaux made from Semillon & Sauvignon blanc both of which have fresh acidity and texture but won’t overwhelm the melt in the mouth flavours.

Slow Salmon with Citrus & Herb Salad – serves 4 to 6

  • 700g piece of skinless salmon
  • 2 lemons, thinly sliced
  • 1 blood orange or regular orange, thinly sliced
  • 6 sprigs of thyme, rosemary, oregano or marjoram (optional)
  • 375ml olive oil
  • a large bunch of parsley, coriander, dill and tarragon, leaves picked
  • 1 tbsp lemon juice

Preheat the oven to 150C.

Season the salmon with salt and black pepper on both sides and place in a large baking dish with the lemons, oranges and herb sprigs (if using).

Drizzle the olive oil over everything and cook in the oven for 20-25 minutes or until almost cooked through.

Toss the herbs with the lemon juice and some sea salt flakes and serve with the salmon.

(Original recipe from Dining In by Alison Roman, Clarkson Potter, 2017.)

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Lemon, Turmeric & Black Pepper Salmon

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 1 November 2018| Leave a Comment »

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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