Tag: salmon fillets

Seared Salmon with Singapore Noodles

This a lovely way to prepare salmon. The curry powder rub is delicious!

For the salmon:

2 tsp. mild curry powder
1 tsp. sugar
1/4 tsp. table salt
4 salmon fillets
1 tbs. garlic-infused olive oil

For the Noodles:

8 oz. vermicelli rice noodles
1/2 cup dried shrimp
1/2 cup Chinese cooking wine
1 tbs. garlic-infused olive oil
2 cups finely sliced napa cabbage
1 cup baby corn, cut into thin rounds
2 scallions, sliced
2 tsp. mild curry powder
1 tsp. minced fresh ginger
1/2 cup chicken stock
3 tbs. soy sauce
2 cups bean sprouts
1/4 cup chopped fresh cilantro

 

For the salmon, mix the curry powder, sugar and salt on a small plate and dip the top of the salmon into it to coat. Set aside.

To make the noodles, put them in a large bowl and poor over boiling water. Leave to set for 4-5 minutes, then drain. Soak the dried shrimp in the wine.

Heat the oil in a large skillet or wok and add the cabbage, corn and scallions. Cook for a few minutes, then tip in the wine and dried shrimp, curry powder, ginger, stock, soy and bean sprouts. Toss in the noodles and bubble a few minutes to thicken.

Heat a grill or griddle pan to medium-high and cook the salmon for 4-5 minutes per side, or to your liking.

Serve the salmon over the noodles and sprinkled with cilantro. 

Serves 4

 

 

 

 

 

 

Lemony Salmon with Cherry Tomato Couscous

Here is a lovely, snappy, little fish supper that is full of flavor and texture and a jot to make.

heaping 1 cup couscous
3 tsp. kosher salt or 1 1/2 tsp. table salt
1/2 tsp. paprika
1 tbs. grated fresh ginger
1 cup boiling water
1/2 small red onion, chopped (1/4 cup)
zest and juice of 1 lemon
1 tbs. garlic flavored olive oil, plus 1 tsp.
1 pint cherry tomatoes, halved
4 salmon fillets
1/2 cup chopped fresh cilantro


Put the couscous in a heatproof bowl with 2 tsp.of the kosher salt (or 1 tsp. table salt), 1/4 tsp. of the paprika and the ginger. Give everything a stir, then pour in the boiling water. Cover the bowl and leave to one side.

Zest the lemon into a shallow dish large enough to hold the salmon, then stir in the remaining salt, remaining paprika and 1 tbs. of the oil. Add the salmon and turn over in the oily mixture.

Heat a large skillet and cook the salmon for 2-3 minutes per side (or longer, depending on thickness) until just cooked through.

Meanwhile, toss the tomatoes and onions in a bowl with the 1 tsp. of oil and the juice of the lemon. Fluff the couscous with a fork, then stir in the tomato mixture and most of the cilantro. Taste for seasoning.

To serve, spoon some couscous onto a plate, place a salmon fillet alongside and sprinkle with a little more cilantro.

Serves 4

Salmon Scallops with Warm Balsamic Vinaigrette

The simplicity of this lovely salmon is what makes it perfection and the sweet acidity of the balsamic vinegar is an ideal flavor pairing. It is wonderful with Bulgar Wheat with Flaked Almonds and Nigella seeds.

1 tbs. vegetable oil
8 thin scallops or fillets of salmon
6 tbs. balsamic vinegar
6 tbs. olive oil
small bunch chives, snipped (optional)

Heat a heavy-bottomed, well-seasoned skillet or a good non-stick skillet. Tip in the 1 tbs. of vegetable oil, then add the salmon and cook for about 1-2 minutes on each side, or to your liking. Keep warm with tented foil.

In a small saucepan, heat the vinegar and the 6 tbs. of olive oil until warm. Serve poured over the salmon and sprinkled with chives.

Serves 4-6

Sake Salmon and Rice

This is a classic Nigella Lawson recipe for a very good reason – it’s utterly delicious!

Marinade:
1 tsp. English mustard or wasabi paste
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. garlic-infused olive oil
1 tbs. sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods

Sauce:
1/4 cup sake
1 tbs. soy sauce
1/2 tsp. fish sauce or brown rice vinegar
1 tsp. Worcestershire sauce
1 tsp. English mustard or wasabi paste
1-2 tbs. chopped fresh cilantro or parley, to garnish

To make the marinade, combine the mustard or wasabi, Worcestershire sauce, soy sauce, oil and sake in a freezer bag or shallow dish. Add the salmon and leave to marinate for 20 minutes.

Bruise the cardamom pod and cook with the rice, following the package directions.

Heat a griddle or nonstick skillet and cook the salmon for 1-2 minuets per side. Remove and wrap in foil for 10 minutes.

For the sauce, bring the sake to a boil in a little saucepan to evaporate the alcohol, then take off the heat and add the remaining ingredients.

Divide the rice between 2 plates. Cut the salmon into slices and arrange on top. Pour the sauce over everything and sprinkle with cilantro or parsley to serve.

Serves 2

Salmon with Mustard and Dill Creme Fraiche

This lovely little salmon recipe is fast, fresh and fabulous!

2 salmon fillets
1/2 tsp. with wine vinegar
1/2 tsp. ground cumin
1/2 tsp. dried dill
1/3 cup creme fraiche
4 tsp. wholegrain mustard
4 tsp. chopped fresh dill
2 tsp. garlic-infused olive oil
cornichons, to serve, optional

 

In a small dish, sprinkle in the vinegar, cumin and dried dill. Add the salmon, turn over once and leave while you carry on with the sauce. Put the creme fraiche into a small mixing bowl and add the mustard and most of the fresh dill.

Now cook the salmon. Heat the oil in a medium-sized frying pan and put the salmon in curved side down. Cook for 4 minutes, then turn over and cook for 1 minute on the other side for a soft-centered salmon, or a few minutes longer if you like your salmon more cooked.

Serve the salmon with the sauce spooned over and sprinkled with the remaining fresh dill and cornichons, if using.

Serves 2

Tarragon Salmon

The secret here is the use of both fresh and dried tarragon. The combination makes the sweet salmon flavor sing.

60ml dry white wine or vermouth
1 tsp. dried tarragon
1 tsp. dried chives or onions
1 tsp. butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
1 tsp. chopped fresh tarragon

Pour the wine or vermouth into a jug and add the dried herbs. Set aside.

Heat the butter and oil over a medium heat in a small skillet in which the two fillets will fit snugly. Season the fish and cook for 3-4 minutes per side, depending on the thickness and how you well you like your salmon cooked. Remove from the pan and keep warm.

Add the herby wine to the skillet and let it bubble and reduce a bit, then stir in the cream and reduce everything to a pourable sauce. Serve spooned over the salmon with the fresh tarragon sprinkled on to.

Serves 2