Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
- I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
- Remove food from bag, keeping the marinade.
- I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
- Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
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.
Had some Scottish Salmon for dinner tonight and 1/2 a can of chickpeas to use up, so I thought I’d cook something different. These were really tasty and so quick to cook too using my Crisperplate, just 10 minutes. You can of course gently fry these if you don’t have a Crisperplate.
I also wanted to use my Kitchenaid mini food processor, I got this last week, it’s a brilliant wee machine, so quick and a great size for smaller portions.
1 x 120g Scottish Salmon Fillet (cooked, I steam cooked mine)
200g chickpeas drained
1 tsp garlic granules
2 tbsp dried coriander
1 lime, zested & juice
1 tsp onion granules
30g Panko breadcrumbs
Salt & Pepper to taste
- Place the chickpeas, garlic, coriander, lime, onion granules, egg, salt & pepper into a food processor and blitz until combined.
- Add in the cooked salmon and gently blitz, don’t break up too much.
- Add in the panko breadcrumbs and mix together. Mould into 4 cakes about 1 ” thick and place on some greaseproof paper and refrigerate for at least 1 hour.
- If using the Crisperplate, preheat for 2 minutes and place onto plate and cook for about 10 minutes. If using fry pan, add a little oil and cook for about 4 minutes each side.
- Serve. Yummy!
My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.
Makes enough mash for 2-3 people
80g baby spinach
50g garden peas – cooked
juice of 1 lemon
1 tsp Sea Salt
Garlic clove – minced
1 tsp coriander – dried
1 tsp olive oil
(optional if you like spice, add in 1 tsp chilli flakes)
- Place everything into a blender and mix until just combined.
- Serve. Simple as that!
I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!
These little fish puff parcels are just so yummy and a great quick snack.
I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.
1 roll puff pastry
Fresh cod – approx 250g
Scottish Fresh salmon – approx 250g
50g goats cheese
1 rind lemon and 1 rind lime
spring onions – finely chopped
pepper to taste
egg for wash
- First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
- Pre heat the crisper plate
- Cut the pastry into long rectangles
- Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
- Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
- Finally egg wash the parcels and place a small hole in the middle for steam to escape
- Cook on dynamic crisp setting for 8 minutes.
- Serve with some balsamic tomatoes….yummy!
I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
- Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
- Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
- Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
- If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
- Add the cucumber to the avocado dressing and coat.
- Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.
I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.
He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.
150g – 200g each Portion of Prawns, Mussels and squid
Slice of smoked Salmon – chopped
60g Red rice – cooked as per packet
Chilli – chopped finely
Parsley – finely chopped
Handful of Kalettes
6 Kalette Leaves – cut in half
- Warm through seafood mix for few minutes.
- Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
- Once rice is cooked through add into mix and stir through.
- Top with smoked salmon and parsley.