This is a really quick and easy recipe to make at home. It’s especially easy if you use the precooked rice packets – and why not?!
Hot smoked salmon is delicious. The skin peels away and the overall taste isn’t as sickly as pan fried salmon can be. My eggs were a touch over but that’s ok! We made this again with different veg and a different marinade and was just as nice.
You can get the recipe in Mary Berry Cook and Share
This was a pretty tasty dinner and easy to make. Roasting the salmon I find makes the flavour more subtle and less rich than pan frying. The buttered leeks were nice because they retained some sharpness from the wine and the tomatoes were soft and provided a some moisture with the potatoes.
You can get the recipe over at Waitrose
This is a nice recipe for two which is really quick to put together. You could serve the stewette on it’s own or with some grilled pork, maybe even lamb chops. Pan fried prawns would go great! The stew, or more stewette, is quick and easy but you could easily use other beans or put in some other veg.
Ingredients: 2 sea bass fillets, 50g skinned and diced chorizo, 1 red onion (diced), 1 punnet of cherry tomatoes (halved), 50ml white wine, 1 tin butter beans with HALF a tin of water, parsley, lemon, salt and pepper
Method: Fry the chorizo is a large fry in pan in a splash of oil on a medium heat until the oil comes out the sausage. Add the onion for five minutes of until soft. Chuck in the tomatoes for a couple minutes, then add the wine and let it bubble away for a minute. Then add the beans and the water and simmer for 15-20 until you have a thick sauce. Add the parsley and juice of half a lemon, season to taste, set aside. For the fish, score on the skin side and season before pan frying on the skin side for 2-3 mins then flip over and fry for a further minute. Take off the heat, add a nob of butter and a squeeze of lemon. Sit on top of the stew.
As Ottolenghi says These chickpeas are lovely on their own, too, which turns them into a 15-minute meal, because you don’t have to wait for the fish to marinate for half an hour. Serves four, as part of a meze, or two as a main.’ A delicious, easy meal.
Get the recipe in Ottolenghi Simple
I love mussels! Cheap, easy to cook, delicious and good for you. Lots of people are quite scared to cook with them, but what other ingredient tells you whether they are good to cook with, then tells you whether they are ok to eat? What’s more, they cook in minutes, make their own sauce (with some help along the way) and all in one pan! Fantastic!
For me, served up with French fries and a glass of wine, the classic white wine, garlic and parsley version is the best. You can get the recipe here.
Love this recipe. The brown crab meat makes a really deep sauce and the white meat stirred through at the end makes a fantastic dish. The chilli gives a nice kick. Plus seafood/white wine/pasta/parsley = winner.
Find the recipe on BBC Good Food
As the title suggests, I didn’t have cavatelli, but thought this would work OK as there was quite a lot of oils and the wine to cling to the spaghetti. I probably left the pieces of trout to big, but this was a nice dish. Trout is a relatively subtle (bland) fish, so the other elements such as the pancetta, wine and capers were able to sing where a salmon would take over.
You can get The Pasta Book here.
I made this at home for a lockdown lunch using a few leftover potatoes, a handful of salad, a mackerel fillet and some standard store cupboard/fridge ingredients. Yes, I used some shop bought mayo and no, for some reason, I didn’t have any horseradish. But for a lunch, and to use up some leftovers, this was very tasty. The chives were from the garden and added a nice lift to the salad.
Ingredients
– Mackerel fillet
– Two handfuls of greens
– Four or five baby/new potatoes
– Shop bought mayonnaise
– Chives
– Salt
– Pepper
– Extra virgin olive oil
Method
– Boil the potatoes according to the instructions. Drain, slice in half, then mix in a bowl with the salad, seasoning, some chives and the mayo. Add to a plat
– Meanwhile, BBQ/grill your mackerel. Sit along side the potato sala.
– Drizzle over a little olive oil and add a few more chives.
Salmon en croute is a classic French dish, and a crowd pleaser with a touch of luxury. These individual ones by Marcus Wareing are a great way to put something impressive together, using the pre-fileted salmon fillets routinely available.
As with Marcus’s excellent new book, there are basic levels of process above what you’d usually do (coating the salmon in toasted fennel seeds and salt to impart for flavour for half an hour before rinsing off).
Of course, mine don’t look as perfect as Marcus’, but I was really pleased with how these turned out. Beautifully cooked salmon with cream cheese, flakey pastry alongside steamed potatoes and green beans. A delicious, easy, and luxurious midweek meal.
You can find out more about Marcus Wareing’s ‘Marcus Everyday’ here.
This is quick, tasty and easy to put together in no more than 20 minutes. Make sure the pan is nice and hot to stir fry the veg, and of course adjust the salmon cooking depending on your fillet sizes. Just make sure you do cook the teriyaki sauce as part of the salmon cooking process so the sugars cook down and the flavours intensify.
Ingredients
Method
Dave’s Recipes 