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Cooking, Recipe and Food Blog

4 Top Nutrient-Rich Foods For Optimal Health

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With increased awareness of proper nutrition, many people are acknowledging the need for a change in their diet. Proper nutrition can stave off a litany of diseases and even mental health-problems such as addiction, depression and anxiety. Many rehab centers recognize the importance of proper nutrition in recovering from addiction, but what if you implemented a healthy diet early-on? Included here are a few of the most nutrient-rich foods to add to your diet.

Salmon

Many doctors are now realizing that maintaining a healthy weight is less dependent on calorie-counting and more dependent on nutrient-counting. Foods that are nutrient-dense, even with more calories, are far better for you than a zero-calorie soda. Part of the reason for this lies in the benefits of whole foods. [Read more…]

Best Brain Boosting Foods

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We all know food nourishes the body, but there are also some foods that nourish the mind. Everyday, your brain requires up to 20% of the energy supplied by food. That means, the more you eat the more your brain can function. But , of course, there are certain types of food that can make your brain work better.

1. Coffee – The caffeine contained in coffee has been found to enhance short term memory and prevent problems caused by ageing. So, in the morning, don’t be afraid to reach for that cup of coffee. Just be sure not to overdo it as caffeine may mess with your sleeping patterns and this can wreak havoc on your noggin.

2. Blueberries – This delicious fruit is capable of a whole lot when it comes to your brain. For one, it can improve long term memory. The antioxidants found in blueberries are also said to prevent damage from free radicals.

3. Mixed nuts – Reach for that bag of mixed nuts next time you feel the need for  a brain boost. Nuts like walnuts, peanuts and almonds have enough brain building power to last you a lifetime. You get anything from memory enhancers, insomnia fighters and omega-3 fatty acids in one handful of mixed nuts.

4. Salmon and Mackerel – Speaking of Omega-3, salmon and mackerel pack a whole lot of those as well. These fatty acids are the basic building blocks of brain tissue so they are great for increasing your brain’s thinking capacity. Plus, salmon has been found to fight off Alzheimer’s and other age-related brain disorders.

So next time you feel sluggish and need to work on a term paper or business report, put down that energy drink and those sugary delights and grab a cup of coffee and some nuts. You need all the brain power you can get.

Salmon Teriyaki

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Salmon teriyaki is a delicious Japanese dish that is pleasing to the the taste buds. You may use the same recipe for other seafood or vegetables. Enjoy this dish with a cup of steamed rice or Japanese fried rice.

 

Serves 4

Ingredients:

1lb. fresh salmon fillet, quartered

2 tablespoons soy sauce

1 tablespoon mirin

2 teaspoons sake

1 tablespoon oil

90g daikon or raddish, peeled and grated

 

Combine the soy sauce, mirin and sake in a small bowl. Mix well.

Place the salmon fillets in a shallow baking dish. Pour the sauces over the fillets and allow them to marinate for 10 minutes. Drain and reserve the marinade.

Heat the broiler or the grill pan and lightly grease it with oil. Grill the fish skin side up and brush it with the marinade. Let it cook for 4-5 minutes or until the skin is lightly brown and crisp. Flip the fish fillets and brush it with marinade. Continue to grill it for another 4-5 minutes or until it easily flakes.

Transfer the fish to a serving plate and top it with the remaining marinade. Serve immediately with rice and grated daikon.

 

Photo Courtesy Of:  Annie Mole

Gravlax

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Gravlax or cured salmon is often served as an appetizer especially in Scandinavian countries. According to Wikipedia, fishermen in the middle ages buried the fish in sand to cure it. Nowadays, we use a mixture of salt, sugar and pepper to do so. This delectable appetizer can be served alongside grilled vegetables, over rye or crackers and even as is.

 

Ingredients:

2 300g salmon fillets

1/4 cup caster sugar

1/4 cup rock salt (coarse sea salt)

1 teaspoon cracked white peppercorns

1 bunch fresh dill

1 medium sized cucumber, sliced, for serving

1 small capsicum, sliced thinly for serving

Lemon wedges, for serving

Crackers, for serving

For the mustard sauce:

1/2 cup French mustard

1 teaspoon dry mustard

1/4 cup honey

2 tablespoons vinegar

2 tablespoons, chopped fresh dill

1/3 cup oil

 

First prepare the mustard sauce by combining the French mustard, dry mustard, honey, vinegar and fresh dill in a food processor or blender. Gradually pour in the oil while processing it for one minute or until all the ingredients are well combined. This should yield 1 cup of sauce. Adjust the ingredients if you want more. Transfer the sauce to a covered container and refrigerate until needed.

To prepare the gravlax, wash the fillets under running water and then pat them dry using paper towels. After, combine the salt, sugar and white peppercorns in a small bowl. Press the salt and sugar mixture onto the salmon fillets.

Put a salmon fillet on a shallow baking dish and top it with dill. Place the other fillet over the dill. Cover the fish with plastic wrap. Place a 1kg weight, over the fish and refrigerate it for 48-72 hours, turning every 12 hours. Some liquid will be produced by the fish, so make sure to spoon it over the dill at the middle of the 2 fillets.

After marinating the fish, scrape off the salt and dill. Slice the fillets very thinly. Serve with sliced cucumbers, capsicum, lemon wedges, mustard sauce and crackers.

 

Photo Courtesy Of:  ethorson

Blueberry Barbecued Salmon

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This recipe is perfect for people who love sweet and fruity food. I personally am not a fan, since I only enjoy blueberries on my pancakes and pastries but this dish sparked my interest. I like the fact that the fruit is a bit tangy but not that sour. It neutralizes the salmon’s fishy taste and gives it a burst of flavor. The other ingredients of the saucy marinade make sure that the flavors are not as fruity as they are when used for desserts.

Fresh blueberries are recommended, but if they aren’t available the canned ones that are used for desserts are fine, although you may have to adjust the other condiments especially the sugar because canned blueberries tend to be sweeter.

 

Serves 4

Ingredients:

4 salmon fillets, skin on

1 teaspoon olive oil

1 shallot, minced

3 cloves garlic, minced

A pinch of red pepper flakes

1/2 cup fresh blueberries, rinsed and patted dry or canned blueberries

1/3 cup ketchup

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Salt and freshly ground pepper to taste

 

Preheat the grill and slightly grease it. Next, pat dry the salmon fillets using paper towels. Rub them with salt and pepper and set them aside.

Heat the oil in a small saucepan over medium heat. Sauté the garlic and shallots for 2-3 minutes or until they become light brown.  Add a pinch of red pepper flakes or more if desired. Cook it for 1 minute, so that the spiciness is infused in the oil.

Place the blueberries in the pan and reduce the heat to low. If you are using fresh blueberries, cook them for 10 minutes or until they are soft and about to burst.

After, add the cider vinegar, balsamic vinegar, ketchup, sugar, mustard and Worcestershire sauce. Mix well. Increase the heat to high and bring the mixture to a boil. Reduce the heat and cook it for another 15-20 minutes or until the sauce thickens. Stir occasionally. Set aside.

Place the salmons, flesh side down on the grill. Brush the tops with the blueberry sauce and cook it for 4-6 minutes depending on its thickness. Carefully turn the salmon fillets and grill them for another 3-5 minutes or until they are cooked through.

Transfer the fillets to individual plates. Divide the leftover blueberry sauce and pour them over the grilled salmon. Serve immediately with potatoes or grilled vegetables.

 

Photo Courtesy Of:  rfduck

Salmon Spread

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Salmon spread is a delectable treat you can prepare ahead of time. It is a perfect appetizer for parties. It may also be stored it in the fridge to be used for snacks or when you have unexpected guests.

For this recipe we used mayonnaise, but butter or cream cheese are also great alternatives. I decided to add some arugula to give the spread more bite. If it is texture you are after, then alfalfa sprouts may be a good addition. Canned salmon chunks can also be used instead of fresh fish.

Apart from being a great spread for appetizers or canapés, salmon spread can be used for sandwiches too. Simply spread it on a slice of bread top it with lettuce and cucumber slices.

 

Makes 3 cups

Ingredients:

8 oz. skinless salmon fillet

8 oz. smoked salmon, finely chopped

1 teaspoon of grated lemon peel

2 tablespoons of lemon juice

1 teaspoon Dijon mustard

3 tablespoons fresh chives

1/4 cup arugula, torn into small pieces

1 scallion, chopped

3 garlic cloves, minced

1/2 cup mayonnaise

2 cups water

Salt and pepper to taste

 

Place 2 cups of water in a skillet over high heat. Bring it to a boil. Poach the salmon in the boiling water and set the heat to low. Let it simmer covered for 5 minutes or until the fish easily flakes. Using a slotted spoon, carefully remove the salmon and transfer it to a plate lined with paper towels. Once the salmon is dry, transfer it to a medium sized bowl. Let it cool for 5 minutes.

Flake the salmon using a fork. Add the smoked salmon, mayonnaise, mustard, lemon juice, lemon juice, garlic, scallions, 2 tablespoons chopped chives and arugula. Mix well. Season it with salt and pepper to taste. Cover and refrigerate the bowl for 2-3 hours.

Remove the spread from the refrigerator and let it stand for 20 minutes or until it is spreadable. Transfer the salmon spread to a platter and top with the remaining chives. Serve immediately with sliced baguettes or over cucumber slices.

 

Photo Courtesy Of:   FotoosVanRobin

Smoked Salmon Deviled Eggs

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I love eggs. My family and I eat it every day- scrambled, boiled or sunny side up. Yes, I know it is bad. It’s just that almost all of us cannot resist it. We liked it so much regardless of the cholesterol or calories it had.  In fact, my siblings and I developed allergies when we were younger and even our children did so. As we got older, we tried to eat it in moderation. Although, I must admit that breakfast is not complete without it.

I attended an Easter party earlier and I had one of the most delicious deviled eggs I’ve ever tried. Hmm, deviled eggs on Easter can sound a bit funny. It inspired me to add a little twist to this appetizer that is perfect for parties or celebrations. Check out some other Easter delights in this recipe book.

Ingredients:

24 eggs, boiled and peeled

2 cups low fat mayonnaise

2 tablespoons mustard

1 red onion, finely chopped

2 tablespoons pickle relish

50g smoked salmon, chopped

Juice from a lemon

Lemon rind

Paprika

 

Slowly cut the eggs into half lengthwise using a sharp knife or egg slicer. Scoop out the cooked yolks and place them in a large bowl. After, place the egg whites in a tray with the holes facing up.

Using a fork, mash the egg yolks. Add the mayonnaise, mustard, chopped onion, pickle relish, chopped salmon, lemon juice and lemon rind. Mix well until the ingredients are well combined. Refrigerate for 30 minutes to 1 hour.

Assemble the eggs by placing some egg mixture into the egg whites. You can be as generous as you want. Sprinkle the eggs with paprika. Do this for the remaining ingredients. Transfer the eggs to a platter and serve immediately or refrigerate. It is best eaten chilled.

 

Photo Courtesy Of:   alanagkelly

 

Cheesy Baked Salmon and Rice

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This delicious meal is perfect for lazy days. It is a good tv dinner that is easy to prepare. It is also a scrumptious dish you can prepare for dinner.

 

Ingredients:

30g butter

2 tablespoons plain flour

2 cups milk

1 1/2 cups grated cheddar cheese

415g can red salmon

1/2 cup frozen peas

1/2 cup frozen corn

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon rind

3 cups cooked white long-grain rice

Salt and pepper to taste

Fresh flat leaf parsley leaves for garnish

 

Preheat oven to 160C

Melt butter in a medium sized saucepan over low heat. Add flour and stir until there are no more lumps and the butter mixture bubbles. Remove from heat and slowly pour in the milk. Return the pan to medium heat and stir constantly for 5 minutes or until it thickens. Remove from heat and let it cool.

Drain the juice from the salmon and discard it. Remove the skin and the bones. Place the salmon in a bowl and flake. Add the peas, corn, lemon juice, lemon rind and season it with salt and pepper.

Place half of the cooked rice on a greased 24cm square baking dish. Spoon half of the salmon mixture on top of the rice. After, put another layer of cheese. Repeat this until all the ingredients are finished. Bake it for 25-30minutes or until the cheese bubbles and turns light brown. Remove from the oven and let it stand for 5-10 minutes before serving. Garnish with chopped parsley.

 

Photo Courtesy Of: Lori L. Stalteri

 

Salmon in Tamarind Sauce

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Tamarinds have a sweet and sour taste. They are rich in phytochemicals and even aid digestion. This fruit is often used toad more flavor to dishes. Some countries even have tamarind flavored drinks.

Here’s a simple recipe that you can surely enjoy. Do not overcook the fish because we want it to be light and flaky.

 

Ingredient:

1 tablespoon peanut oil

1 red onion, finely chopped

2 garlic cloves, thinly sliced

2 teaspoons fresh ginger matchsticks

1/3 cup, brown sugar

1/3 cup water

2 teaspoons tamarind puree

1 teaspoon fish sauce

1 stalk, lemon grass

500g skinless salmon cut into 4cm pieces

Thinly sliced shallots, to serve

 

In a small bowl, combine the water and the sugar. Mix it until the sugar is dissolved.

Heat the oil in a wok or large skillet over medium flame. Sauté the onion for 2-3 minutes or until it becomes translucent. Add the garlic and ginger and stir-fry it for another 2 minutes or until it becomes fragrant. Pour in the water and sugar mixture. Put the lemon grass in the wok. Increase the heat to high and stir until the sauce thickens. Add the tamarind paste and the fish sauce. Mix well.

Place the salmon in the sauce and cook it for 5 minutes or until the fish is cooked. Remove the lemon grass and discard it. Transfer the fish to a plate and sprinkle it with shallots before serving. Serve it with white rice or vegetables.

 

Photo Courtesy Of: snowpea&bokchoi

 

Salmon and Avocado Caesar Salad

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Very simple to make, very fast to prepare and a very popular dish – this start is refreshing and you can even make the croutons a day ahead. Use two or three day old bread as it works better in this dish.

Salmon and Prawn Caesar Salad

As an option, add some Prawns to the dish to make it a bit more filling. If wanted, toss the Salad in the dressing before plating it for your guests to eat.

To Serve 6
2 Thick Slices White Bread
15g Butter
1 Heart of Romaine Lettuce
300g Smoked Salmon
1 Ripe Avocado, peeled, stoned and sliced
8tbsp Caesar Dressing
75g Parmesan Cheese

1. Cut the Bread into cubes about an inch square, and heat the Butter and Oil in a large frying pan, before putting the pieces of Bread into the Frying Pan. Move the pieces around with a Wooden Spoon, cook over a medium heat turning frequently until they’re crisp and golden brown. Tip onto a plate and leave to cool.
2. When you’re ready to serve, tear the Lettuce into pieces, and arrange onto six plates. Flake the Smoked Salmon into pieces, mix with the Avocado slices and Croutons.
3. Drizzle a tablespoon of Dressing Over each plate, then shave the Parmesan Cheese or coarsely grate it, before scattering on top.
4. Serve chilled, with some extra dressing used as decoration on the plates.

Photo Courtesy of: Stephen Barnett

Whole Baked Salmon

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A lovely Easter dish, this Salmon is a very easy to make dinner. It’s traditional to eat Fish on Good Friday as opposed to Meat, but it works just as well as a Sunday Dinner dish. Any leftovers that are usable can be stirred into scrambled eggs, or for making Fishcakes.

Baked Salmon

Serve it with a leafy Salad and New Potatoes, and some special Green Herby Mayonnaise.

To Serve 10
1tbsp Sunflower Oil
2kg Whole Salmon, gutted (from a Fish Counter)
25g Unsalted Butter, softened
3 Lemons, sliced
1 Shallot, thinly sliced
Few Sprigs Fresh Dill
2 sprigs Lemon Thyme
5tbsp White Wine
Lemon Slices and Chopped Dill, to garnish.
85g Watercress
25g Dill, stalks discarded
35g Curly Leaf Parsley, stalks discarded
150ml Mayonnaise
150g Crème Fraiche
2tbsp Lemon Juice

1. Heat the Oven to 160C, then cut a sheet of extra strong foil large enough to completely cover the Salmon in a loose envelope. Lay the Foil on a baking tray, brush with Oil. Wipe the inside and outside of the Fish, and trim the Head and Fins.
2. Spread the Butter inside the Cavity, then place the Lemon Slices, Shallot, Dill, Thyme and season well.
3. Lay the Salmon on the foil, fold up the edges to make a tray, then pour the Wine on top. Fold up the edges to create a parcel, sealing it well, but making sure there’s enough space for air to circulate.
4. Cook in the Oven for forty five to fifty five minutes, depending on the size of the fish.
5. Once cooked, remove from the Oven, but leave in the foil to cool in the parcel. Once cooled, undo the Foil, and carefully remove the Slices of Lemon, Herbs and Dill, and carefully peel of the skin.
6. Carefully place on a Serving plate, arrange some Lemon Slices around it, and sprinkle with Dill.
7. To make the Mayonnaise, add the Watercress, Dill and Parsley to a pan of Boiling Water, then bring to the boil and cook for thirty seconds. Drain, and rinse with cold water, then pat dry with Kitchen Paper. Put in a Blender or processor with Mayonnaise, Crème Fraiche and Lemon Juice, then mix well. Spoon into a serving bowl, and place on the table.

Photo Courtesy of: Laurel Fan

Tea-Smoked Salmon

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Smoking Fish is a great way of increasing a flavour into Meat and Fish. You don’t need a fancy smoker either – all you need is a Wok and a Trivet, then it’ll be a very easy and quick process to get a great tasting Salmon Fillet.

Honey Salmon

The Fish is given a Soy and Honey glaze, which when infused with the Tea gives a beautiful flavour and aromas.

To Serve 4
100g Rice
100g Brown Sugar
50g Black Tea Lives
1 Star Anise
2 Cardamon Pods
1tbsp Soy Sauce
1tbsp Honey
1tbsp Olive Oil
4 150g Fillets Salmon, skinless
2tsp Sesame Seeds, toasted

1. Layer the Wok with a double layer of Tin Foil to turn it into a smoker. Pour in the Rice, Sugar, Tea Leaves, Star Anise and Cardamon Pods. Mix thoroughly, then place the Trivet on top, so that the Salmon won’t be in contact with the Rice and Tea mixture.
2. To marinade the Salmon, mix the Soy Sauce, Honey and Olive Oil together, then brush over the Salmon. Season with salt.
3. Put the Wok on a low heat, and cover with a lid or foil to prevent the Smoke from escaping. When you can smell the smoke, place the Salmon Fillets on the Trivet or Steamer. Cover with the Lid (or foil), and cook for five or six minutes. You may need to finish the Salmon in the Oven (preheated to 170C) for four or five minutes if the fish is thicker.
4. When the Fish is cooked, remove from the pan. Sprinkle with the Sesame Seeds, and serve.

This is great served with Steamed Rice and a Cucumber Salad

Photo Courtesy of: misscrabette

Smoked Salmon Scrambled Eggs

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This is a light and healthy dish rich in omega3. For those who are health conscious, you can use low fat cream and olive oil instead of butter. I prefer eating it with French bread or buttered toast. You can also use the same recipe and bake the eggs to make a frittata.

 

Ingredients:

1/4 pound sliced smoked salmon

12 eggs

1/2 cup heavy cream

Freshly ground black pepper

Garlic salt

2 tablespoons butter

12 to 15 blades of fresh chives, finely chopped

1/4 cup sour cream

 

Chop the salmon into small pieces.

In a bowl, beat the eggs and fold in the cream. Add 1/2 of the chives. Season it with garlic salt and pepper.

In a large non-stick skillet over medium-low heat, melt the butter. Pour in the eggs and scramble it using a wooden spoon for 2-3 minutes or until it starts to set. Add the chopped salmon and mix well until it is incorporated into the eggs.

Garnish the eggs with the remaining chives. Serve warm with sour cream and toast.

 

Photo Courtesy Of: avlxyz

 

Salmon Teriyaki

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Here’s another recipe best eaten with rice. Yes it is bad for the diet, but it is definitely delicious! Garlic fried rice works well with this dish too.

Teriyaki according to Wikipedia means “broiled or grilled in sweet sauce”. It has a light and sweet flavor. This marinade can be used on chicken and pork as well. You can even get a bottled teriyaki marinade, but nothing beats the real thing. Adjust the sweetness according to your taste and add chili flakes if desired.

1/4 cup brown sugar or honey

1/4 cup soy sauce

1/4 cup mirin

4 skinless salmon fillets, halved lengthwise (about 250g each)

2 shallots, ends trimmed

1 piece

ginger (4 cm), grated

Sesame oil, to grease

In a bowl combine the soy sauce, mirin, sugar/honey and ginger. Divide it into 2 parts. Marinate the salmon in this mixture and cover. Place in the refrigerator for 30 minutes to one hour.

Slice the shallots and place them in an airtight container with ice cold water. Refrigerate for 30 minutes.

Heat the remaining marinade until it thickens.

Preheat the grill and grease it.  Grill the marinated fish for 5-8 minutes or until it is cooked. Do not overcook, because it will break.

Transfer the salmon fillets on a platter and pour the heated sauce. Garnish with the drained shallots.

Photo Courtesy Of: Gnawme

Classic Valentines Day Meal

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The first meal for the week is a classic menu.

A rough time frame has been included to help it easier to plan and prepare, just to help the special night or day go without a hitch!

Starter
Starting with a true classic starter – Smoked Salmon Pate. A smooth, creamy dish, with plenty of flavour and a treat for the eyes. A simple dish, but widely loved – and quite quick to make at just forty minutes including time to chill!

If you’re not a fan of Fish Pate for a starter, try creating the Walnut, Egg and Cheese Pate. A different taste, so it may be worth preparing some before the big day, and making sure you like it. This pate can also be used as a filling for Stuffed Tomatoes, Peppers or Mushrooms as well! Including time taken to chill, you’re looking at about forty-five to fifty minutes.

Main Course
A true classic dish – Crispy Pork Belly. Although this meal is a Filipino dish, the range of flavours in it give the traditionally popular dinner a great twist. Serve it with some freshly cooked seasonal Vegetables – Roast Potatoes, Parsnips, Carrots and a lovely thick Gravy.

This dish takes around one and a half to two hours to cook – not counting the time used to freeze the meat.

Dessert
White Chocolate Pots – A simply divine White Chocolate and Rum Mousse, this dessert can alternatively be served with Orange Zest or Dark Chocolate to mix the flavours up.

This dish takes around three or four hours to prepare, once the time to chill has been counted!

Smoked Salmon Pate with Avocado

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Use trimmings of Smoked Salmon as the cuttings are much cheaper to buy, but still provide the same amount of flavour. The Avocado and tomato is a great garnish to this dish, and adds extra flavours, but if you’d like, pipe the Pate into the halves of Avocadoes where the stone was.

Smoked Salmon Fillet

You can also use Mackerel or Kippers instead of Salmon – they both provide a great taste, but both vary compared to the tastes offered by Salmon.

To serve 2
60g Smoked Salmon Pieces
1 Hard Boiled Egg
3tbsp Low-Fat Soft Cheese
1 Small Garlic Clove, peeled and crushed
1tsp Lemon or Lime Juice
2tbsp Natural Yogurt
2 Tomatoes
1 Ripe Avocado
Pepper

1. Put the pieces of Smoked Salmon into a food processor, and process until smooth – for a chunkier pate, chop the pieces of fish up by hand very finely
2. Add the Egg to the mixture, and then blend again. Add the Soft Cheese, Lemon or Lime Juice and Garlic to the mixture, as well as Pepper. If you’re making this by hand, grate the Egg into the other ingredients (Cheese, Juice and Garlic), and then mix in by hand.
3. Add enough Natural Yogurt to the mix to allow you to pipe it, and then spoon into a piping bag, and chill until required – ideally prepare this dish around thirty minutes in advance to allow it to set better.
4. Cut the Tomatoes into wedges, halve the Avocado, peel it and remove the stone, before cutting into wedges.
5. Arrange the wedges of Tomato and Avocado on a plate, and then spoon or pipe a portion of Pate onto each plate – serve with Crackers, Toast or Crusty Bread.

Photo Courtesy of: stu_spivack

Mousse de Saumon Fumé (Salmon Mousse)

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It is a light and tasty spread often served with crackers, baguette or as canapés of all sorts. You must try it with Cracotte (French crackers).

Some people put eggs when they make salmon mousse. I would advice otherwise unless you are using fresh eggs. Old eggs may give it a funky taste. If you are fond of sour cream, you can substitute this for cream.

Ingredients:

150 g (5 oz) smoked salmon

1 can pink salmon

1 tablespoon prepared horseradish (optional)

1/2 tablespoon lemon zest

1 tablespoon lemon juice

1/2 cup heavy cream

Salt and Pepper

1 sprig fresh dill

Lemon wedges

Drain the canned salmon and check for bones. Remove the skin.

In a food processor or blender, combine the canned salmon, smoked salmon, lemon zest, lemon juice, cream and dill. Blend the ingredients for 1 minute if you want more texture and perhaps 2-3 minutes if you want the spread to be very smooth.

Refrigerate for 2-3 hours before serving. It is best served cold with crackers and lemon wedges.

Photo Courtesy Of: jules:stonesoup

Spicy Salmon Parcels with a Zesty Ginger Butter

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Salmon and Ginger Parcels

Serve with freshly cooked vegetables of your choice, this dish is relatively fast and easy to make, and also quite cheap as well – you’re looking at around £4 per portion, which is quite low for a dish with such varied flavours and textures in the dish – the soft, succulent flesh of the meat, and the crispness of the pastry.

To serve 4
50g Butter, at room temperature
2cm Fresh Root Ginger, Grated
Zest of ½ a Lemon
125g Frozen Filo Pastry
4 x 125g Salmon Fillets, Skinned
½ Red Chilli, Deseeded and Chopped
½ Green Chilli, Deseeded and Chopped

1. Mix half of the butter with the Ginger and Lemon Zest, then season well. Wrap in Clingfilm and shape into a sausage and chill until set – it should be around thirty minutes
2. Heat the oven to 200C and melt the remaining Butter in a small pan, and set aside.
3. Unroll the FIlo Pastry and cover with a clean, damp tea towel, and keep covered as much as possible. Brush with a small amount of the melted butter, and lay another sheet on top. Place the Salmon Fillet on top in the middle of the layers of Pastry, and season with a small amount of the Chillies and Black Pepper. Repeat with the other three Salmon Fillets
4. Unwrap the Ginger Butter, and slice into four equal rounds, and wrap the Pastry up to make a parcel. Transfer to a non-stick baking tray, and brush with the remaining Melted Butter.
5. Cook for fifteen to eighteen minutes, until Crisp and Golden.

Serve fresh from the oven, with a range of various seasonal vegetables.

Photo Courtesy of: Xelliex

Smoked Salmon and Mustard Potatoes

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These Potatoes are great party food and a great starter. This dish is very simple to make, and it’s easy to see why they are very popular. You can easily make a range of these Potatoes with varying levels of heat to them – use Dijon Mustard, Wholegrain Mustard, English Mustard, or add extra Mustard powder if you really want.
Potato Skins
To make these more ‘party food’ rather than starters, instead of halving the Potatoes, cut them into quarters – you don’t need to change the quantities of anything!

To Serve 4
4 Medium Baking Potatoes
25g Butter
200g Smoked Salmon Trimmings
2tbsp Flat-Leafed Parsley, Finely Chopped
1tbsp Wholegrain Mustard

1. Pre-Heat an oven to 220C.
2. Cut the Potatoes into halves or quarters, and score the fleshy parts with a criss-cross pattern to help them cook quicker. Bake for thirty to forty minutes until soft through.
3. Heat a grill, and scoop out the cooked Potato Flesh into a bowl, adding the butter and mashing lightly. Stir in the Salmon trimmings, the Parsley and Mustard, before seasoning to taste.
4. Grill for five minutes, until crisp and golden on top.

Sprinkle with some more of the Parsley, or thinly sliced Spring Onions, and serve with small pots of Sour Cream, a Green Salad or with a small amount of cheese melted on top.

Photo Courtesy of: Kat Johnston

Lime Marinated Salmon

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The fresh Lime juice and Mustard add a great tangy taste to this moist, flaky grilled Salmon. It works well on a range of fish steaks – Tuna, Halibut and Swordfish are all good selections, as long as the fish is firm to touch.

Salmon Steak

For a spicier taste, and different texture, try some Wholegrain Mustard. I used this (by accident) once, and was very pleased with the results – it’s got a bit more of a kick to it, but it’s a case of adjusting the amount of it used (instead of two teaspoons, try using only one). Alternatively, mix different mustards together to get a different taste entirely!

To Serve 4
¼ Cup Fresh Lime Juice
1 tbsp Olive Oil
2tsp Dijon Mustard
¼ tsp Ground Ginger
¼ tsp Garlic Powder
¼ tsp Cayenne Pepper
Pinch of Black Pepper
4 Salmon Steaks

1.       Whish the Lime Juice, Olive Oil, Mustard, Ginger, Garlic, Cayenne Pepper and Black Pepper together in a bowl, and pour into a sealable plastic bag. Carefully place the Salmon Steaks in the bag, and make sure that they are well covered.

2.       Refrigerate the bag for an hour to allow the flavours to infuse

3.       Heat a grill to a medium heat, and lightly oil the tray (or pan). Remove the Salmon from the marinade bag, and drip off any excess marinade, which can be discarded.

4.       Grill for five to ten minutes per side, depending on the thickness of the Fish – it should be until the Fish flakes easily with a fork

Photo Courtesy of: WoodleyWonderWorks