Posts Tagged ‘salmon’

Steamed salmon with spring onions, ginger and a hot soy sauce dressing

The heatwave we’ve recently been suffering has made us want to eat lighter food and spend as much time as possible away from the heat of the kitchen. This recipe ticks both those boxes and is a distant relative of one for Turbot with Spring Onion, Ginger & Light Soya Dressing – I say a distant relative as I use a different fish and serve it with rice instead of potatoes, but the hot dressing is the same – we once saw on Come Dine with Me, a favourite show of Erika’s and mine.

I still remember the episode as the lady hosting the dinner party didn’t bother to cook and instead got her local brasserie to set up a mini version of their restaurant in her lounge. They leant her a table and chairs, then delivered all the food to her house whilst she conned her guests into thinking she’d cooked it herself. Despite the general premise of the programme, the sheer audacity of this woman amused us so much that we were quite pleased when she won!

Stir-fried spring greens with garlic and soy

Previously we’ve served with with some veg along the lines of mange tout but this time bought some spring greens; I used a recipe from Riverford Organics for spring greens with with garlic and soy sauce.

Steamed Salmon with Ginger and Spring Onions
Serves 2
Prep time: 20 minutes
Cooking time: 20 minutes

2 skinless fillets of salmon
6 or 7 spring onions, sliced finely lengthways
50ml groundnut oil
thumb-sized piece of ginger, finely chopped
light soy sauce

Preheat the oven to 220c. Whilst preheating, slice the spring onions as this can take a while!

Get two long pieces of kitchen foil (around 50cm long) and place the salmon in the middle. Season with a little salt and pepper, then top with half the ginger and 1/8 of the spring onions. Make a tall parcel and add 2tbsp of water, then seal and put into the oven for about 12 minutes.

With a few minutes remaining, cook the spring greens according to the recipe.

Plate up the fish and put half the remaining spring onion onto each fillet then add 1tsp of soy sauce. Meanwhile (there’s a fair amount of multi-tasking here) be heating the groundnut oil in a frying pan over a medium heat for a minute or so until it gets very hot. I have an infrared thermometer and take a reading of around 220c. I find that it gets to temperature in the time it takes to get the fish on the plate. Pour 2 dessert spoons of the hot oil over the spring onions to create a hot dressing. The recipe warns: “The amount you use is key to the success of the dish, as too much or too little can ruin the whole thing”.

Serve with plain steamed rice and the spring greens. This is one of our favourite recipes – the way the salmon melts on your tongue is incredible – and I’m amazed it’s taken us this long to bring it to the blog, we hope you’ll give it a try!

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Pan-fried salmon fillet, ratatouille and Jersey Royal potatoes

We had a couple of salmon fillets that we intended to simply pan-fry and serve with boiled Jersey Royals and vegetables – something along the lines of green beans or similar. Unfortunately, when we did our shopping on Monday evening, it was all a bit disasterous with low stocks of just about everything and frustration lead us to come home without everything we needed, including the veg. Luckily, we had a plan B! I’d bought some courgettes with the intention of cooking up some more summer vegetable soup last night, but I’d gone out for lunch so wasn’t feeling at all hungry. We also had a red pepper in the fridge for which we had no plans so ratatouille seemed like a good idea!

Ratatouille was one of my favourite meals as a child and has continued to be so; it’s great served with rice, a jacket potato, or even just a great hunk of crusty bread (it can also benefit from a sprinkling of grated cheddar cheese, mmm!)

Serves 3-4 as a side dish (1-2 as suggested above)
Prep time: 5 minutes
Cooking time: as long as you can bear (at least 40 mins)

2 small onions
2 small courgettes
1 large pepper
1 400g tin chopped tomatoes
2 tsp tomato purée
olive oil
herbs (we usually use dried Herbs des Provence, but tonight had fresh thyme, fresh oregano and a couple of dried bay leaves)
salt and pepper

1. Chop the onions, courgettes and pepper into chunks. Heat some olive oil in a heavy-bottomed pan and add the onions and peppers to soften for about 10 minutes.

2. Add the courgettes to the pan along with any dried herbs and leave for a further 5 minutes, then stir through the tomato purée before adding the tin of chopped tomatoes. Season to taste, bring to the boil and simmer gently without a lid for at least 25 minutes or until the sauce has thickened. Ratatouille is one of those dishes that only gets better with time, so if you can leave it for longer than do so (it also tastes amazing the following day).

3. Stir in any fresh herbs and serve.


You can pretty much adjust the quanities of vegetables in this as much as you like – we usually use more peppers and less courgette, but it’s all down to personal taste. I think ratatouille traditionally includes aubergine as well, but I used to really dislike aubergine and have never got round to changing my recipe!

Ratatouille is so versatile and easy to cook and it’ll keep for a good few days in the fridge. It’s also low calorie and low fat (until you add cheese) and contibutes well to your 5-a-day. If you haven’t before, then do give it a try!

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