Summer Salmon Salad

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A Fabulous Melange of Green leaves, Salmon and Giant Cous Cous!

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Simplicity itself! Arrange salad leaves of your choosing on a large platter. Pan fry 100 gm of giant cous cous in a little olive oil for about 2 to 3 minutes until golden brown. Then add 200 ml of cold water. Add  pinch of cumin seeds and a pinch of smoked paprika and simmer for about 20 minutes stirring often. You may need to top up the water a little if it starts to dry out. Once it is ready leave to one side to cool then spread over your salad leaves. Add a couple of hot smoked salmon fillets broken up. Then add a few dashes of balsamic vinegar and mix gently.

You could always use lentils if you cannot get hold of any giant cous cous.

A great summer light lunch!

 

 

Salmon and Asparagus Kedgeree

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Spring meets India meets salmon…..meets my needs!

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A fab way to eat hot smoked salmon and asparagus with a cheeky hint of lime!

INGREDIENTS

Fine for 4 – or a good supper for 2 with a little for the next day!

  • 300g basmati rice
  • 100g unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp hot curry paste or curry powder will do (Madras)
  • 1 small onion, finely chopped
  • 225g hot smoked salmon, cut into chunks or flaked
  • 2 hard-boiled eggs
  • 8 asparagus spears chopped in to 2 inch pieces – blanched in hot water for 5 minutes
  • juice of 1 lime
  • 2 tbsp each chopped fresh coriander and flatleaf parsley

METHOD

  • Pop the rice into a large heavy-based saucepan, pour over 700ml pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
  • Melt half the butter with the oil in a large frying pan. Stir in the curry paste or powder and cook until you start to smell the wonderful aromas.
  • Now add the onion and cook until softened and beginning to brown
  • Once the rice is cooked add the curry and onion mixture  and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, asparagus and lime juice.
  • Stir gently, add the herbs along with cubes of the remaining butter and serve in warm bowls.

A truly tasty and satisfying dish for a Spring weekend.

 

Prawn, Asparagus and Hot Smoked Salmon Risotto

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POSSIBLY THE BEST RISOTTO I HAVE TASTED IN MANY A YEAR…

This was a treat to make and the result was simply stunning. My son reckons he will never eat any other risotto now and my daughter wants this dish as a regular on the menu roster. It went down well!

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For 4

50g butter
1 white onion finely chopped
500gm risotto rice
125ml white wine
1 1/2 litre hot vegetable stock 
 240g cooked prawns  
150g hot-smoked salmon fillets
100g fresh asparagus tips, blanched briefly in boiling water
Freshly ground black pepper

Lemon wedges to serve

Method

Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
Add the rice and stir to coat all the grains in the butter.
Add the wine and cook gently stirring until it is absorbed. This takes about 5 minutes roughly.
Gradually add the hot stock, a ladleful at a time, stirring until each addition is absorbed. Keep stirring until the rice is tender. This process will take about half an hour, so put some good music on – maybe some Chet Baker – and get into a comfortable standing or seated position near the cooker!

Flake the salmon and gently fold into the risotto with the prawns and asparagus – this will be right near the end when the rice still has a little bite to it.
Add a grind or two of black pepper. No need for salt – the stock and salmon provide that to this dish,

Stir gently to heat through. Serve with lemon wedges.

Of all the dishes I have put on here in the last two years this is certainly one of my real favourites.

Please, please give it a go!

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