I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.
Makes 2 portions
2 Salmon Fillets – cut into chunks
1 large sweet potato – cut in 1 cm chunks
1 cup sweetcorn (I used frozen)
1 cup baby carrots ( I used frozen)
1 cup garden peas (I used frozen)
1 onion – chopped finely
1 tbsp butter
1 tsp dried dill
Salt & Pepper
2 tbsp flour
Grated Lemon zest and juice of 1 lemon
- In a large pot, melt the butter and saute the onion.
- Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
- Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
- Whisk the flour into the milk and slowly add to the pan while stirring through.
- Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
- Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.
I bought some lovely Rainbow Carrots from the Glasgow Food Assembly this week, they were grown locally by Gordon Caldwell, from Caldwells, Ayrshire Kitchen Garden in Turnberry, Ayrshire, himself and his team work all year round growing vegetables that are in tune with our lovely Scottish seasons. They grow everything from Turnips, Cabbage, Beetroots to Kale and much more. Here is my idea and recipe for the lovely carrots. Even better this recipe is very low in calories and fat.
Makes 8 fritters
3 large carrots – grated
4 Spring onions – chopped finely
2 medium eggs
1 tbsp flour
Salt & pepper to taste
Handful of fresh coriander or 1 tbsp dried
Handful of grated cheddar cheese or you can use Parmesan
Olive oil for cooking
- Grated the carrots into a large bowl. Add in the spring onions and coriander.
- Add in the eggs, flour and cheese, this allows the mixture to bind together. Also add in the cream and seasoning and mix together.
- Taking a small handful, squeeze the excess liquid out then form into a thin round fritter shape. By removing the excess liquid this will allow the mixture to bind together better.
- Heat the olive oil in a frying pan and fry for about 3-4 minute each side or until browned, try not to move the fritters while cooking as they may come apart, just leave to cook and turn over gently.
- Remove and serve. Yummy!!!!
These are great on their own for lunch with a salad, or even as an side dish with grilled meat or fish. I served these today for lunch with some Sweet Chilli Sauce which I have to say went fantastically.