Different ways to cook salmon (Adrian Johnson Jr.)

Nutritious, easy to cook and delicious, salmon is a great addition to your meals and it is also special enough to serve for a get-together. You could either poach it or pan fry it. Pan frying salmon produces succulent flesh and crisp skin. You need to use a heavy frying pan to fry this fish in butter or oil. For poaching the salmon, you could use chicken stock, fish broth or milk. Listed below are a few recipes to cook this tasty fish.

Salmon with caper sauce

Ingredients:
Tomato medley mix - 400 grams
Trimmed, sliced and washed leek - 1 small
Fennel seeds - 2 tsp
Olive oil - 2 spoons
Salmon - 1.5 kilograms
Thinly sliced lemon - 1 small
Dry white wine - ? c
Butter - 50 grams
Rinsed and drained capers - 2 spoons
Lemon grind, finely grated - 2 tsp
Parsley leaves, roughly chopped - 2 spoons

Preparation: Preheat the oven to 160 degrees C. Quarter the tomatoes and place them in a bowl. Add 1 spoon of oil, fennel seeds and leek and toss it. On a large baking tray, slightly overlapping, place the foil sheets. Top them up with a sheet of baking paper. On the baking paper, place the salmon. Over it spread the tomato mixture. On top, arrange the lemon. Sprinkle wine on top. Up to the centre, bring the 2 long sides of the foil and fold them to seal the dish. Roll up the ends so as to enclose the fish. Bake in the preheated oven for 40 minutes.

Over medium heat, in a small frying pan place the butter. After 2 minutes, add the lemon rind and the capers. Cook till the capers turn crispy. Season with pepper and salt. Onto a serving platter, gently transfer the salmon and sprinkle the caper sauce and parsley onto it.

Salmon with papaya mojo

Ingredients:
Dried oregano - 1 spoon
Sweet paprika - 1 spoon
Crushed garlic cloves - 3
Olive oil - 1.4 c
Skinless salmon fillet - 1 kilogram
Sunflower oil - 2 spoons
Papaya mojo:
Olive oil - ? c
Thinly sliced red onion - 1 small
Papaya - 1, cut into cubes
Drained and rinsed black turtle beans - 800 grams
Roughly chopped coriander leaves - 1 bunch
Finely grated zest and lemon juice - 2 limes

Preparation: Preheat the oven to 180 degrees C. In a bowl, place the paprika, oregano, olive oil and garlic and toss it. On a chopping board, place the fish and onto the top side of the fish, rub the marinade. Over high heat, place the sunflower oil in a non-stick roasting pan. Warm it for 2 minutes and add the fish, keeping the marinated side facing down and cook for 5 minutes or till the fish flesh gets blackened. Bake it for 10 minutes after transferring it to the preheated oven.

Meanwhile for the papaya mojo, in a bowl, place all the ingredients and mix them. Toss well to combine. Keep it aside. Onto a platter, invert the salmon and top it up with papaya mojo. Serve with extra lime halves and coriander leaves.

That was just some of the incredible recipes for salmon(or also called laks by the Danish chefs), and if you're interested, you can take a few looks at here to improve you cooking skills and information.

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Creamy Salmon & Leek Tart

A rich and creamy tart which is enhanced with fresh salmon and leek flavours!

Serves 4

Preparation time:  20 minutes

Cooking time: 1 hour

Ingredients

For the pastry:

120g plain flour, sifted

Pinch of sea salt

60g unsalted butter, chilled & cubed

1 tbsp cold water

A little egg white for brushing

For the filling:

2 leeks, trimmed & sliced

20g butter

1 tsp olive oil

1 tsp rosemary needles, finely chopped

Sea Salt & freshly ground pepper

2 salmon fillets (around 150g each), cubed

200ml crème fraiche

2 eggs, plus 2 egg yolks

To serve:

Rocket leaves & finely chopped spring onions

Salad dressing

Preparation method

1.  To make the pastry, place the flour and salt into a large bowl and add the butter cubes.  Rub the butter into the flour with your fingers until it resembles crumbs.  Now add 1 tbsp of water and knead until you have a ball of dough.  Wrap in cling film and chill in the fridge for 30 minutes.

2.  Meanwhile, grease a 18cm cake tin and preheat the oven to 180°C/Gas Mark 4.

3.  Roll out the pastry on a lightly floured surface and line the prepared tin, leave the excess pastry overhanging the rim of the tin.  Place greaseproof paper over the pastry and cover with a layer of baking beans.  Blind bake in the oven for 20 minutes.  Remove the paper and the beans, prick the pastry with a folk and brush with a little egg white and bake in the over for a further 5 minutes.

4.  For the filling, in a large frying pan heat the butter and oil and then add the rosemary and cook for about 30 seconds stirring occasionally.  Now add the leeks and season with salt and pepper, stir for a few minutes and then cover for 15 minutes to sweat and become tender.

5.  Meanwhile in a bowl whisk together the crème fraiche, eggs, egg yolks and season.  Place a strainer on top of the bowl and when the leeks are cooked drain and let the buttery leek juices run into the creamy mixture.

6.  Remove the pastry case from the oven and lay with the salmon chunks, place the leeks on top.  Now pour over the creamy egg mixture and place in the oven.  Bake for 30-40 minutes until the filling is golden brown and set.  Transfer to a wire rack and allow to cool before serving.

7.  Slice the tart and serve with a dressed salad, enjoy!

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Smoked Salmon and Leek Tagliatelle

Smoked Salmon and Leek Tagliatelle

A super quick delicious dish that can be made in the time it takes to cook the tagliatelle!  The wine and mascarpone cheese work very well together to create a lovely light but rich dish!

Serves 2

Prep time:   5 minutes

Cooking time: 10 minutes

Ingredients

200g/7oz tagliatelle

2 tbsp olive oil

2 leeks, sliced

1 small glass of white wine

A good pinch of dried chilli flakes

200g/7oz mascarpone cheese

4 slices of smoked salmon, cut into slices

Method

1.  Cook the tagliatelle as per packet instructions.

2.  In a large frying pan heat the oil and fry the leeks until softened.  Add wine, chilli flakes and mascarpone cheese.  Heat until the mascarpone has melted.

3.  Add the salmon and mix through, drain the pasta and toss with the sauce

4.  To serve, divide between to serving plates, enjoy!

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Salmon with a Pesto & Parmesan Crust

Salmon with a Pesto & Parmesan Crust

The salmon, pesto & parmesan is a wonderful combination… and that is not all - it is very quick and easy to prepare.

Serves 2

Prep time:  10-15 minutes

Cooking time: 10 minutes

Ingredients

For the Pesto

25g fresh basil

1 clove of garlic

2 tbsp pine nuts, toasted

2 tbsp parmesan cheese

60ml/4 tbsp olive oil

For the Salmon

2 x 150g-175g/5-6oz skinless salmon fillets

½ lemon, juice only

Freshly ground salt & pepper

the freshly prepared pesto

3 tbsp fresh breadcrumbs

3 tbsp finely grated parmesan

To Serve

Seasonal vegetables of your choice

Method

1.   Preheat the oven to 230°C/450°F/Gas Mark 8.

2.  To make the pesto, place the basil, garlic, pine nuts and parmesan cheese into a food processor and blend.  Once you have a paste slowly pour in the olive oil until you have a smooth paste and then set aside.

3.  Now place the salmon fillets onto a baking tray lined with foil and greased.  Squeeze the juice of the lemon over the fillets and season.

4.  Place the pesto into a small bowl and add 1 tbsp of the breadcrumbs and mix until you have a paste, spread evenly over the fillets.

5.  Mix half the parmesan with the remaining breadcrumbs and scatter over the pesto.  Finish off by topping with the remaining cheese.

6.  Place the baking tray in the oven and cook for 10 minutes until the topping is golden brown & crispy and the salmon is fully cooked and moist.  Serve with seasonal vegetables. 

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Salmon with Charmoula

Salmon with Charmoula

A light, satisfying salmon dish with a deep, aromatic flavoursome sauce that makes it special – a very complimentary combination! 

Serves 4

Prep time:  2 hours 15 minutes

Cooking time: 20 minutes

Ingredients

For the Charmoula

4 garlic cloves, peeled

20g / 2/3 oz fresh coriander

20g/ 2/3 oz fresh flat leaf parsley

2 fl oz/60 ml freshly squeezed lemon juice

1 pinch of salt

1 ½ tsp paprika

¾ tsp ground cumin

¼ tsp cayenne pepper

4 fl oz/125 ml extra virgin olive oil

4 x 185g salmon fillets, skin removed

Bunch of asparagus, to serve

Method

1.  To make the charmoula, place all the charmoula ingredients into a food processor and blend until you have smooth paste.  Measure out 3 tbsp of the sauce and reserve.  Put the remaining sauce into a serving bowl, cover and refrigerate.  

2.  Put the salmon on a platter and rub both sides of the salmon with the 3 tbsp of sauce.  Cover with cling film and refrigerate for at least 2 hours.

3.  Preheat the oven to 190°C/375°F/Gas Mark 5.

4.  Remove the salmon and the sauce from the fridge and let stand at room temperature for 20 minutes.

5.  Wrap the salmon in foil and fully seal and place onto an oven tray.  Place in the oven and cook for 15-20 minutes.  In the meantime prepare the asparagus.

6.  Remove the salmon from the oven and plate with the asparagus and top each fillet with a generous spoonful of charmoula.  Enjoy!

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Rustic Smoked Salmon Quiche

Rustic Smoked Salmon Quiche

A wonderfully quick and easy rustic quiche; with smoked salmon, potatoes, bacon, dill and crème fraiche.

Serves 8

Prep time: 15-20 minutes

Cooking time: 1 hour

Ingredients

225g/8oz ready-made shortcrust pastry

1 egg, beaten

200g/7oz smoked salmon, chopped

100g/3 ½ oz smoked bacon lardons, cooked

100g/ 3 ½ oz new potatoes, cooked & cubed

3 eggs

1 tbsp fresh dill, finely chopped

200ml/7fl oz crème fraiche

1 tsp nutmeg, freshly grated

1 tsp English mustard

Freshly ground salt & pepper

Salad to serve

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      Roll the pastry until it is slightly larger than a 25cm/10inch loose bottomed cake/flan tin.  Place in a greased tin and cut the excess pastry from the edges.  

3.      Prick the pastry with a fork then cover with grease proof pastry and fill with rice or dried beans.  Put in the oven and cook for 20 minutes.

4.      Remove from the oven and remove the grease proof paper and beans or rice.  Brush the pastry case with egg and place back into the oven for a further 5 minutes until golden brown.

5.      Place the salmon, bacon and potatoes evenly in the bottom of the pastry case.

6.      In a bowl mix together the eggs, crème fraiche, dill, mustard and nutmeg.  Season to taste and pour the mixture into the pastry case.

7.      Place the quiche back into the oven and bake for 30-40 minutes or until the quiche has set.

8.      Leave to cool and then serve with salad.  Enjoy!

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Summer Fish Pie

 Summer Fish Pie

A wonderfully light and summery fish pie, absolutely delicious!

Serves 4

Prep time: 15-20 minutes

Cooking time: 40 minutes

Ingredients

For the fish

300g/10½oz cod loin, skin removed, cut into chunks

200g/7oz salmon steak, cut into chunks

200g/7oz raw king prawns, heads and shell removed

1 lemon, juice, zest of ½ lemon

salt and freshly ground black pepper

3 tbsp chopped fresh chives

For the sauce

50g/2oz butter

1 onion, chopped

½ lemon, zest only

3 tbsp plain flour

175ml/6fl oz milk

125ml/4fl oz double cream

175ml/6fl oz dry white wine

2 tbsp crème fraîche

4 boiled eggs, peeled, halved

100g/3½oz asparagus spears, woody ends trimmed, cut into 5cm/2in lengths

75g/3oz fresh peas

For the pastry

500g/1lb 1oz ready-made puff pastry

1 egg, beaten

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      For the fish, place the salmon, cod and prawns into a bowl, add the lemon juice and zest and season with salt and freshly ground black pepper. Add the chives, stir well and set aside to marinate in the fridge for at least 30 minutes.

3.      Meanwhile, for the sauce, melt the butter in a frying pan and fry the onion until softened.  Stir in the lemon zest and flour and mix well and cook for 2-3 minutes, stirring constantly, then slowly stir in the milk, cream and then white wine and cook for a further 2-3 minutes, or until the sauce has thickened. Stir in the crème fraîche and season to taste, with salt and freshly ground black pepper.

4.      Pour the sauce over the fish and stir gently until well combined. Spoon half of the fish into a large pie dish, add the eggs, asparagus and peas, then top with the remaining fish mixture.

5.      For the pastry, roll the puff pastry out thinly until large enough to cover the pie dish. Brush a little beaten egg around the rim of the pie dish. Place the pastry on top of the dish, crimp the edges with a fork and trim off any excess pastry.

6.      Brush the pastry with beaten egg.  Make fish shapes with the excess pastry and place onto the pie with a little more beaten egg.

7.      Cut a steam hole in the top of the pie and cook for 10 minutes. Reduce the oven to 170°C/325°F/Gas 3 and bake for a further 20 minutes, or until the pastry is risen and golden-brown and the pie filling is bubbling.

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Salmon Wrapped in Prosciutto with Herb & Spinach Lentils

Salmon Wrapped in Prosciutto with Herb & Spinach Lentils

This is a wonderful salmon dish which is full of freshness and very quick and easy to make. Delicious!

Serves 4

Prep time: 5-10 minutes

Cooking time: 25-30 minutes
Ingredients

250g/9oz puy lentils

4 x 225g/8oz salmon fillets, skinned and pin-boned

Salt and freshly ground pepper

8 slices of prosciutto

Olive oil

Juice of 1 lemon

1 handful of fresh basil, chopped

1 handful of fresh flat leaf parsley, chopped

3 handfuls of spinach leaves, chopped

200ml/7 fl oz natural yogurt

Method

1.  Preheat oven to 220°C/425°F/Gas 7.

2.  Put the lentils into a pan cover with three times their volume of water or use half white wine for extra flavour.  Bring to the boil then simmer for 20-25 minutes until the lentils are tender.

3.  Season the salmon fillets with pepper and wrap with 2 slices of the prosciutto.  Leave some of the salmon exposed and drizzle with olive oil.   Roast in the oven for 10 minutes.

4.  Drain the liquid from the lentils and season with salt and pepper then add the freshly squeezed lemon juice and a good drizzle of olive oil.

5.  Add the herbs and spinach to the lentils and stir on a medium heat until the herbs and spinach have wilted.

6.   Place the lentils and salmon on plates  and drizzle with yogurt which has been lightly seasoned.

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Salmon & Blue Cheese Rigatoni

Salmon & Blue Cheese Rigatoni

A delicious pasta dish which is quick and easy to make, the salmon and blue cheese make a wonderful combination.

Serves 4

Prep time: 10-15 minutes

Cooking time: 25 minutes
Ingredients

500g boneless, skinless salmon fillet

600ml vegetable stock

2 tbsp olive oil

1 large onion, peeled and finely chopped

4 shallots, peeled and finely chopped

2 x 400g tins of chopped tomatoes

1 tsp caster sugar

2 sprigs of thyme, leaves picked

2 garlic cloves, finely chopped

Drizzle of balsamic vinegar

500g rigatoni pasta

250g soft blue cheese (eg. Dolcelatte)

Salt & freshly ground pepper

50g baby spinach leaves

15g basil leaves, torn

4 tbsp double cream

Method

1.  Poach the salmon in gently simmering vegetable stock for 4 minutes, or until cooked through.  Drain and set aside.

2.  For the sauce heat the olive oil in a large pan or wok and add the onions and shallots, cook until soft.  Add the tomatoes, garlic, sugar and thyme and simmer for 20 minutes.  Add a drizzle of balsamic vinegar.

3.  Cook the pasta as per packet instructions, leaving some of the water to keep the pasta moist.

4.  Add the cheese to the sauce and flake in the salmon – season to taste.

5.  Add the pasta, spinach & basil to the sauce and gently fold together.  Then stir in the cream, gently heat, season to taste.  Serve immediately. 

Cooks tips

v If you don’t like salmon you can use chicken or a different oily fish.

 

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Salmon with Mustard & Gruyere Herb Crust

Salmon with Mustard & Gruyere Herb Crust

This mustard & gruyere herb crust is absolutely delicious, the sautéed spinach and roasted balsamic vine tomatoes compliment the dish perfectly.

Serves 4

Prep time: 20 minutes

Cooking time: 15 minutes
Ingredients

For the crust

25g/1 oz Gruyere cheese, grated

15g/ ½ oz cheddar cheese, grated

1 slice white bread, crust removed

4 sprigs thyme, leaves picked

4 tbsp parsley, roughly chopped

50g/2 oz butter, softened

For the salmon

4 x 150g/5 ¼ oz salmon fillets

50ml/2fl oz fish stock

50ml/2fl oz white wine

50g/2 oz Dijon mustard

150g/6oz vine tomatoes

2 tbsp balsamic vinegar

1 tbsp olive oil

25g butter

4 handfuls of spinach leaves

Freshly ground salt & pepper

Method

1.  For the crust, put all the crust ingredients into a food processor and blitz until smooth.  Spread the mixture onto a lined baking tray and place in the freezer for 5-10 minutes.

2.  For the salmon, preheat the oven to 200°C/400°F/Gas 6.

3.  Pour the wine and fish stock into an oven proof dish and place the salmon fillets on top, season with salt and pepper and then brush with the mustard.

4.  Remove the crust from the freezer and cut into rectangles and place on top of the salmon.

5.  Place the tomatoes into a baking tray, pour over the vinegar, oil and season.

6.  Cook both the salmon and the tomatoes in the oven for 10 minutes.

7.  Remove from the oven and allow to rest.

8.  Heat a frying pan and add the butter, when the butter starts to foam add the spinach and sauté for 1-2 minutes until wilted.

9.  To serve, place the spinach in the centre of the plate and place the salmon on top with the tomatoes at the side drizzling over some of the excess balsamic sauce.

Cooks Tips

v If you don’t feel the herb crust is golden enough place under a grill.

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