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What you need:

2 x 5oz / 125g salmon fillets
2 tbsp / 30 ml brown sugar
1 tsp / 5ml dijon mustard
juice of a lime

What you do:

Lay the salmon fillets side by side in a shallow dish.
Whisk together the lime juice, sugar & mustard until smooth.
Pour the mixture over the salmon fillets & leave to marinate for around 15 mins.
Cook the fillets in a microwave oven until almost done then pour the sauce over & grill for 2 minutes.
Serve immediately.

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What you need:

1 Large English Cucumber sliced into  1/2-1″ thickness

Raw  Goat Cheese (unpasteurized)

Smoked Wild Salmon

Fresh Chives to garnish

What you do:

Slice the cucumber into sliced into  1/2-1″ thickness & scoop out the seeds and pulp  and fill with a heaped teaspoon of goat cheese.

Garnish each stuffed cucumber coin with a slice of salmon and  cut chives.

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What you need:

4 (6 oz) salmon steaks

3 tbsp Dijon mustard

3 tbsp honey
1 tsp lemon juice
1/2 tsp pepper

What to do:

Preheat oven to 165 degrees C / 325  F / gas mark 3

Mix together the honey, mustard and lemon juice  in a small bowl.

Spread the mixture over the salmon steaks.

Season with pepper.

Arrange in a medium oven proof  baking dish.

Bake for around 20 minutes in the  oven, or until fish easily flakes with a fork.

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What you need:

9oz / 250g packet of fresh tortellini
6 tbsp low fat creme fraiche
Zest of half a lemon (grated)
2 tbsp of fresh chives ( chopped)
3 1/2oz /100g smoked salmon cut into large pieces
1/2 tsp of chopped parsley to garnish.

What to do:

in a saucepan , boil the tortellini for 3 mins then drain.
Gently heat the creme fraiche in a saucepan along with the lemon zest. Then mix together with the tortellini, chives & smoked salmon.
Garnish with the parsley and serve immediately.

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