One of my favourite fish is salmon. That's because this oily fish is able to accompany so many other flavours but also tastes beautiful on its own. Of course it is also one of the easiest fish to prepare, given that you can eat it cooked or uncooked, hot or cold. This is what makes salmon so perfect for summer and the fact that it's incredibly easy to prepare. To top it all off, being high in omega 3 and vitamin D it is one of the most beneficial foods around.
Here are some of our summer salmon recipes we'll be enjoying this summer.
For something quick and simple but packed full of flavour I suggest grilled salmon with chilli and lime; a long-time favourite that requires minimal effort.
To serve four people, begin by pouring a small drizzle of olive oil in a large pan. Add four pieces of salmon to the pan, skin side down to cook. At this point add one diced red chilli and some finely diced spring onions. Turn the salmon after about five minutes, when the skin is nice and golden but only cook for half the time. Finally, serve with rice and vegetables of your choice. If you'd prefer an alternative to chilli you can add garlic along with some cracked black pepper and salt. You'll have a light meal full of flavour to satisfy the senses in 15 minutes.
If you don't mind slightly more preparation, then home-made salmon fishcakes are always an impressive dish to serve. You'll need to finely chop around 150g of skinless salmon and then mix in a small amount of diced ginger, the size of a ten pence piece (or a half a diced, seedless chilli if you'd prefer to add a bit of heat) and a tablespoon of extra virgin olive oil. You can then add a squeeze of lime juice, some spring onions, salt and cracked black pepper to the mix before you shape into four delectable patties. All you need to do now is smother your patties in breadcrumbs before placing in a hot pan with some more olive oil until golden and well-cooked on both sides (6-8 minutes). Serve with some vegetables and hand cut chips for a delicious rustic meal that can't get any better.
A salmon jersey royal salad is a light and fresh meal that's great to take away with you; perfect for those days out in the sun. First you'll need to bring around 800g of Jersey Royal potatoes to the boil. You can now begin to poach your salmon (800g) on a high heat for ten minutes. Leave your salmon to cool before breaking it up into a large bowl of salad leaves. Add a squeeze of lemon juice, and then pour over some honey mustard dressing (or seasoned natural yogurt with a squeeze of lemon juice) and you're ready for a healthy take out lunch.
In the evening if you're in the mood for something hot and filling a creamy salmon and shellfish stew might be the perfect meal for the family. Begin by frying two shallots in olive oil on a medium heat for three minutes before adding lug of white wine and a tablespoon of Pernod. When it has reduced you can add a tablespoon of tomato puree, 8 langoustines and around 20 clams to the pan along with some double cream (around 250-300ml). While that is boiling away you can now wrap your salmon pieces (200g) in foil with butter and seasoning and place them in the oven (200 degrees Celsius) for 12 minutes. Serve your moist salmon on top of the stew for a beautiful evening meal.
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