Swedish Salmon

This lovely and fresh sauce complements salmon any way it is prepared.


4 salmon fillets
3 tbs. Dijon mustard
2 tbs. light brown sugar
1 cup sour cream
3 tbs. white wine vinegar
3 tbs. chopped fresh dill

Cook the salmon to your liking by grilling, broiling, baking or pouching.

To make the sauce, stir together the mustard, sugar, sour cream, vinegar and most of the dill. Season with salt.

Serve the sauce spooned over the salmon and sprinkled with the remaining dill.

Coconut and Chili Salmon

You can also marinate the salmon in chunks, thread it on skewers and grill each kebab for 15 minutes.

2 small Thai green chilis, chopped, or 2 x 4oz. can green chilis
6 scallions, roughly chopped
small bunch cilantro, roughly chopped
1 tbs. Thai fish sauce
juice of 2 limes
1 2/3 cup unsweetened canned coconut milk (14 oz.)
1 tsp. sugar
2 lbs. salmon fillets, skinned

Put the chilis, scallions and cilantro in a food processor and blitz to finely chop. Add the fish sauce, lime juice, coconut milk and sugar. Blend into a paste.

Put the salmon in a freezer bag and pour in the sauce. Chill and leave for at least 1 hour. Grill for 5-6 minutes per side, or to your liking.

Meanwhile, put any extra sauce in a small saucepan and bubble for 5 minutes to thicken. Serve spooned over the salmon.

Serves 8 – 10

Salmon and Sushi Rice with Hot, Sweet and Sour Asian Sauce

Not just for salmon, this piquant sauce would be delicious on most any seafood.

2 1/2 cups sushi rice
1 lb. piece of skinless salmon fillet
2 cloves garlic, peeled and minced
2 red or green chilis, deseeded and finely chopped
2 tbs. minced ginger root 1/4 cup fish sauce
2 tbs. sake (Japanese rice wine)
2 tbs. mirin (sweet Japanese rice wine)
2 tbs. lime juice

Cook the rice following the package directions.

Sear the salmon in a flat griddle or skillet for 4-5 minute on one side, then 1-2 minutes on the other side, depending on how you like your salmon cooked. Remove to a large piece of foil, wrap and set aside.

Mix the remaining ingredients together. Scoop some rice into a bowl, top with chunks to the salmon and spoon over the sauce.

Serves 4-6

Easy Salmon and Posh Mushy Peas

This is a marvelous way to eat salmon. The saltiness from the bacon pairs wonderfully with the simply prepared salmon and the tender mushy peas.

2 rashers bacon
2 salmon fillets
1 small clove garlic
2 cups frozen peas
2 tbs. butter
2 tbs. sour cream or creme fraiche

Put the kettle on to boil. Using scissors, snip the bacon into a skillet and cook until crisp. Remove and drain on a paper towel. Season the salmon and add to the skillet. Cook 4-5 minutes per side, or to your likeness.

In the meantime, put the peas and garlic clove (unpeeled) into a jug and pour over boiling water. Leave for 3-4 minutes, then drain, peel the garlic clove and place the peas and garlic clove in a blender. Whizz until chunky, then stir in the butter, sour cream or creme fraiche and season. Serve alongside the salmon.

Serves 2

Salmon with Greens and Shitake Mushrooms

This is sure to become a favorite in your kitchen. The salmon can be grilled on the barbecue is the weather is dry.

2 skinned, salmon fillets
1 clove garlic, finely minced
2 tbs. vegetable oil
generous 1/2 cup shiitake mushrooms, stemmed and sliced or halved
1 3/4 cups roughly chopped bok choy, white stems and green leaves separted
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste

Cook the salmon fillets in a good, non-stick pan or griddle until done to your liking. Remove to warmed plates and set aside.

In a heavy-based pan, fry the garlic in the vegetable oil for a few seconds, then stir in the mushrooms and bok choy stems. Cover for 5 minutes or so, then add the bok choy leaves, the soy sauce and the sesame oil. Leave to bubble until the vegetables are tender.

Pile the mushrooms and boo choy next to the salmon and serve.

Serves 2

Tarragon Salmon

This retro sauce is quick to make and a delicious pairing with salmon.

60ml dry white vermouth
1 tsp. dried tarragon
1 tsp. dried chives
1 tsp. unsalted butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
sea salt and pepper
1 tsp. chopped fresh tarragon or chives

Pour the vermouth into a cup and stir in the dried herbs, then set aside.

Heat the butter and oil in a small skillet into which the salmon with fit snugly. When it begins to sizzle, add the salmon, hump-side down, and cook for 2 minutes. Turn the salmon over, add the vermouth with the herbs and, once it comes to a bubble, cook a further 2 minutes.

Remove the salmon to 2 plates and stir in the cream. Season to taste with salt and pepper and stir in the fresh tarragon or chives. Bubble to thicken and serve over the salmon.

Serves 2

Seared Mustard-Coated Salmon

Simplicity in fish form, this lovely salmon is a jot to make. The recipe calls for the fish to be cooked on the stovetop, but it works just as well on the grill.

1-2 tbs. olive oil
2 heaping tbs. English mustard powder
2 scant tbs. sugar
6 salmon fillets

Heat 1 tbs. of oil in a skillet. Mix half of the mustard powder with the sugar on a plate and dunk in half of the fillets. Cook over a medium to high heat for about 3 minutes a side, or until browned on the outside, yet still juicy inside. Remove to a warmed plate. Repeat the process with the remaining salmon.

Serves 6

Salmon with Greens and Shitake Mushrooms

This fast and fabulous supper will become a staple in your kitchen – I guarantee it!!

2 skinned salmon fillets
1 garlic clove, finely minced or chopped
2 tbs. vegetable or peanut oil
generous 1/2 cup stemmed and sliced shiitake mushrooms
2 bok choy, roughly chopped, with stems separated from leaves
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste

Heat a nonstick pan or wok over a medium-high heat and cook the salmon for several minutes a side or until cooked through. Remove to two warmed plates.

Add the oil to the pan and fry the garlic just until it softens. Stir in the mushrooms and chopped bok choy stems. Cover and cook for about 5 minutes, then remove the lid and add the chopped bok choy leaves, soy sauce and sesame oil. Cook 1-2 more minutes until the leaves have wilted.

Divide the veg between the two plates, season with pepper and serve.

Serves 2

Mirin-Glazed Salmon

To quote Nigella, “This must be the fastest possible way to create a culinary sensation.”

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 salmon fillets
2 tbs. rice vinegar
1-2 scallions, shredded into fine strips
rice, to serve

Mix the mirin, sugar and soy sauce in a shallow dish that will hold the 4 fillets. Add the salmon and marinate for 3 minutes on one side and 2 minutes on the other. Meanwhile, heat a large skillet.

Add the salmon to the hot, dry pan and cook for 2 minutes , then turn it over, add the marinade and cook for another 2 minutes. Remove the salmon to a serving plate filled with rice. Add the vinegar to the hot skillet and let it bubble into a glaze. Pour over the salmon and serve topped with the shredded scallions.

Serves 4

Salmon with Warm Balsamic Vinaigrette

Simplicity at it’s finest. You can also grill or broil the salmon to your liking. This is really all about the sweet balsamic vinegar drizzled over the warm salmon.

1 tbs. vegetable oil
4 salmon fillets
6 tbs. balsamic vinegar
6 tbs. olive oil
snipped chives, to serve

Heat the oil in a large non-stick skillet over a medium heat. Season the salmon and cook on each side for 5-6 minutes, or until done.

In the meantime, combine the vinegar and oil in a small saucepan and heat until just warm. Decant to a pitcher.

To serve, place the salmon on warmed plates, drizzle with the vinaigrette and sprinkle with the snipped chives.