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!

 

 

Fresh Salmon and Red Onion Frittata

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FRITTATA DI SALMONE E CIPOLLE ROSSE

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Some say frittata some say tortilla! Well, the Italians and Spanish at least! This is my version of a recipe gleaned form the work of Gino D’campo. He uses cod and chives – but I reckon this one with salmon and basil is better! I love making these – not much work for lots of reward flavour wise and it looks so fab on the plate!

You can get at least 6 good portions out of this – or more if you want to serve it as a tapas cut into squares.

INGREDIENTS

300 gm of fresh salmon fillet skin removed

8 eggs – good ones!

Small bunch of basil leaves torn

Salt and black pepper

100 ml olive oil

1 large red onion peeled and thinly sliced

700 gm potatoes peeled and cut into 2 cm chunks

METHOD

Place the salmon in a pan and cover with water. Bring to the boil and simmer for 8 minutes. Put to one side for a minute to cool, then strain and put salmon on a plate whilst you get everything else sorted.

Beat the eggs in a bowl – do not use cheap eggs – for what it is worth I used chestnut marines – anyway, the flavour of this dish is so much better with good organic ones. Add the basil and season. Stir.

Pour the oil into a non stick frying pan and pop onto a medium heat. Fry the onion for 4 minutes until softened, sit now and then with a wooden spoon. Add the potatoes, season with a little salt and a bit more black pepper. Continue to cook for 15 minutes more. Potatoes should be tender – might take up to 20 minutes. Flake the salmon and add to the pan and stir everything together. Now add the eggs and cook on a low heat for 15 minutes.

Preheat the grill. After the 15 minutes is up, pop the frying pan under the hot grill for about 3 to 4 minutes to allow the frittata to set  – the top should have turned a light brown colour.

Transfer to a wam plate and slice and serve. Crusty bread goes down well with this. I served a dish of melanzane parmigiana too. Good buddies!

A fabulous, light supper dish. Tasty and satisfying. 

 

 

 

 

 

 

Salmon with asparagus in an Epoisses sauce

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What I want to prove here is how well you can pair a cheese sauce with fish. The EpoIsses sauce is lighter than the one I would normally have with meat – and the flavour really enhances the flavours of the salmon. I used 100gm of Epoisses cheese chopped up and melted slowly in a dry pan. Then sprinkle with a grind or two of black pepper, and then add 150 ml of single cream. Gently warm through – it will thicken a little but not too much.

I served it with poached salmon, asparagus and oven cubed potatoes roasted with thyme and garlic.

If you have never thought to try this – you must. Not an obvious pairing but …..IT WORKS!

Brazilian prawn and coconut moqueca

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A stunning fish stew unnamed-1 I enjoyed this dish at my sister in law’s on Christmas Eve. It is such a fabulous dish and one that is perfect for this time of year and full of flavours – you could use any white fish of choice but salmon certainly hits the spot. I will be cooking this one a lot this coming year. (Serves 4)

Ingredients

2 large salmon fillets

Juice 1 lime

2 tbsp olive oil

400g large raw prawns

1 large onion, diced

1 green chilli, deseeded and chopped

1 bulb fennel, finely diced

4 cloves garlic, crushed

1 green pepper, diced

1 x 500ml carton tomato passata

200ml coconut milk

400ml vegetable stock

6 spring onions, sliced

Lime wedges to serve

Fresh coriander to garnish

For the rice

1 onion, finely diced

300g brown basmati rice

200ml coconut milk

400ml vegetable stock

1 x 400g tin black beans drained

Method

Place the salmon into a ceramic container then marinate the fish in the lime juice and olive oil for 20 minutes. Meanwhile, fry the onion, chilli and fennel in some oil for 5 minutes until softened then add the peppers and garlic and cook for a further 3 minutes. Pour in the passata, coconut milk and stock, bring up to a simmer then cook for 15 minutes.

Place the salmon and prawns into the pan, and gently cook for 5 minutes or until cooked through.

To make the rice, fry the onion in some oil for 5 mins until softened. Add the basmati, coconut milk, black beans, stock and some salt, bring to the boil, reduce the heat right down, cover with a lid then cook until all the liquid is evaporated – this will take 25-30 minutes.

Tate and season the fish dish with salt and pepper if necessary and serve up into bowls along with the rice and garnish with the spring onion and coriander.

Enjoy with a wedge of lime and a little hot sauce of choice if you want to give it a kick! We had it with warm ciabatta to mop up the mouth watering juices. unnamed-2