Salmon

Great Salmon Recipes

Spicy Salmon Burgers

Posted in Kids, Salmon

Spicy Salmon Burgers

              Ingredients For the burgers: 454g (1lb) Scottish Quality Salmon, cooked and roughly flaked half red chilli, deseeded and chopped finely 4 spring onions (chopped) half green pepper, (chopped) Rind and juice of half lemon 1 tbsp chopped dill or flat leaf parsley or 1 tsp dried mixed herbs 50g (2oz) fresh breadcrumbs 1 egg, beaten 2 tbsp olive oil 4 burger buns Lettuce to garnish 4 tbsp ready prepared tartare sauce or home made: 150ml (half pint) mayonnaise mixed with 1tsp fresh chopped tarragon, 2tsp chopped capers, 2 tsp chopped gherkins, 2 tsp chopped parsley and 1 tbsp lemon juice Serves 4 Preparation /cooking time: 30-35 minutes Nutrition Fat content: 26g Carbohydrate (energy): 37.9g Kilocalorie: 501 Fibre: 1.7g All values are for one serving using listed ingredients. Method Mix the ingredients for the burgers together in a large bowl. With lightly floured hands, form a mixture into burger shapes. Heat the oil in a large non-stick frying pan and fry the burgers over a medium heat for 10 minutes, turning carefully halfway through cooking time. Serve on lightly toasted buns with lettuce and tartare sauce. Cook’s Tip You can buy salmon ready cooked from some stores. For outdoor eating, you could BBQ the salmon...

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Marinated Salmon Fillet with Mash

Posted in Salmon

Marinated Salmon Fillet with Mash

Ingredients 4 x 125g (4oz) Tartan Quality Mark salmon fillets 2 tbsp olive oil 1 tbsp balsamic vinegar juice of half lemon handful of chopped parsley salt and pepper 450g (1lb) hot mashed potatoes (or a family pack of instant mash � follow instructions on packet) bunch of spring onions, sliced Serves 4 Preparation Time: 5 minutes Cooking Time: 10 minutes NUTRITIONAL INFORMATION 379 kilocalories Carbohydrates: 19 Fat: 22 Omega-3: 2 Method Pre-heat oven to 19O C/375 F /Gas Mark 5. Mix 1 tbsp oil, balsamic vinegar, lemon juice and half the parsley. Place the salmon, skin side up, in a shallow oven proof dish, season and pour over the marinade. Allow to marinade for at least 10 minutes. Cook the salmon in oven for 8 – 10 minutes. The salmon is cooked when the flesh becomes opaque or when it flakes easily with a fork. Combine mash with remaining oil, parsley and spring onions. Serve the salmon on a bed of...

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Chilli Salmon Patties with Lime Dressing

Posted in Salmon

Chilli Salmon Patties with Lime Dressing

              Ingredients 250g (8oz) Scottish Quality Salmon, fillets, cooked 1 tbsp olive oil 2 medium onions, finely chopped 3 red chillies, chopped and de-seeded 6 garlic cloves, chopped 1 medium piece of ginger, chopped or 1 tsp of ready prepared ginger (in a jar) 2 x 400g (16oz) tins of chickpeas, drained 1 bunch of coriander, finely chopped 1 egg, beaten Salt and pepper to season Lime dressing: 3 limes 200g (8oz) mayonnaise 1 small bunch flat leaf parsley, chopped 2 cloves of garlic, chopped Serves 4 Preparation and cooking time: 30 minutes. Nutrition Fat content: 53.2g Carbohydrate (energy): 27.5g Kilocalorie: 687 Omega-3 fatty acids: 4.1g Method Heat a frying pan with olive oil and add the onion, chilli, garlic and ginger and cook until soft. Put the chickpeas into a blender, add the onion mix, coriander and cooked salmon. Blend together and add the egg. Leave to chill for 15 minutes. Check the seasoning. When cool shape into medium sized patties. Chill for 15 minutes (if time allows). Place the patties into a shallow frying pan with olive oil and fry until golden brown. Remove from the pan and sprinkle with seasoning. Leave to drain on kitchen paper. To make the lime dressing, blend all the ingredients together and chill for 10 minutes. To serve, place the patties on a bed of lettuce leaves. Spoon a small amount of lime dressing on top of the patties. Garnish with a few cherry tomatoes and sprigs of...

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Salmon Paella

Posted in Recipes, Salmon

Salmon Paella

                Ingredients 450g (1lb) skinless salmon fillet, cut into 2cm (1″) cubes 2 tbsp olive oil 1 red onion, sliced 1 clove garlic, crushed 1 red chilli, deseeded and finely chopped 350g /12oz chicken cut into chunks 225g /8oz chorizo, sliced 1 red pepper, sliced 1 green pepper, sliced 225g (8oz) paella or risotto rice 560ml / 1 pint fish stock 1 pinch of saffron threads 50g (2oz) frozen broad beans 75g (3oz) frozen peas 16 uncooked prawns, shelled and heads removed 225g / 8oz live mussels, scrubbed generous handful of coriander 2 tbsp brandy or sherry 1 lemon or lime, cut into wedges Serves 4 – 6 Preparation time: 15 minutes Cooking time: 25 minutes NUTRITIONAL INFORMATION 675 kilocalories Carbohydrates : 34 g Fat : 43g Omega 3: 2g Method Heat the oil in a large or paella pan and cook the onion, garlic and chilli for 2 minutes until soft but not coloured. Stir in the chicken and cook for 3-4 minutes. Add the chorizo, peppers and rice, stir well until coated all the ingredients, especially the rice, are all coated with the oil. Gradually add stock, a ladle full at a time. Stir, and cook until the stock is absorbed before adding more stock. Add saffron whilst rice is cooking. Stir in the broad beans and peas. Set the salmon pieces, prawns and mussels amongst the cooking rice. Cover to allow fish to steam for 5 to 7 minutes. The salmon is cooked when flesh is opaque. (Discard any mussels that remain closed or damaged after cooking.) Stir in half the chopped coriander. Just before serving add the brandy or sherry and scatter with the lemon wedges and remaining coriander Cook’s Tip:To prepare mussels, rinse in cold water & remove the ‘beard’ (piece of fibre hanging from the shell) with a gentle pull. Discard any mussels that are already open unless they close when tapped gently on a firm...

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