This is an edited post from the Cook from Scratch series of 2018 as a complement to the Food Therapy Salmon 2020 .. Carol Taylor shares some delicious recipes to encourage you to include salmon on a regular basis in your diet.
Fish one of my favourite foods and cooked with fish sauce, chilli, lime and coriander it’s to die for….. so yum. My favourite is Loch Fyne Salmon Trout which I can get it here but when I do it is a welcome treat.…Salmon is so good for you in many ways and Sally explains that very well so between the two of us Sally will give you the astounding health benefits of Salmon and I will provide some easy to follow healthy recipes all cooked from scratch.
Firstly we have Salmon done the Thai way very tasty, very easy and wherever you are you should be able to easily obtain all the ingredients.
180gm Salmon Trout or Salmon fillet.
For the topping:
- 1 spring Onion finely chopped.
- 2/3 stems Coriander chopped finely…i use stem as well.
- 1 red bird’s eye chilli finely chopped.
- 1 tbsp Fish Sauce.
- A cheek of lime.
- Put fish on foil and spoon topping on. I reserve some of topping to add when serving. Seal foil and put in oven on 180 for 10/15 mins until cooked.
- This of course depends on thickness of fish.
- When cooked remove from oven and serve with rice.
Another favourite is Salmon with Linguine.
- 180gm Salmon
- 2tbsp Olive oil
- 1/4-1/1/2 tsp of red chilli flakes. or 1 fresh chilli finely chopped. (you can omit this step)
- 2/3 large cloves of garlic, crushed.
- 2 small shallots finely chopped.
- The zest of 1 lime or you can use lemon.
- 3/4 tomatoes chopped.
- Chopped parsley.
- Fresh parmesan as desired.
- 400gm of Linguine or pasta of your choice.
- I lightly steam my salmon and set aside to cool.
- At the same time cook your pasta in boiling salted water as per the packet instructions.
- Heat your oil in a pan, add the garlic and the shallots and chilli if you are using cook for 2-3 minutes being careful not to burn the garlic.
- I often just add a small piece of butter to this…it stops the olive oil burning.
- Add the chopped tomatoes and cook for two minutes then add the flaked salmon, the lime zest and parsley and cook for a further 2/3 minutes.
- Drain the pasta and reserve 70 ml of the cooking water.
- Add pasta to the salmon mix and gently combine.
- Season and add some freshly grated parmesan cheese…this is where I can get a bit over zealous as we love parmesan, also adjust seasoning if required.
- Stir in all or some of the reserved pasta liquid and sprinkle with parsley to serve…with a lovely green salad or some lightly steamed vegetables and of course a glass of your favourite vino.
Sometimes you just want a little snack and this one is quick and easy to do…Most of us have a packet of rice cakes in the cupboard don’t we?…Well lets jazz it up a little and take it from the boring to the sublime.
Just mash an avocado coarsely add some black pepper, lemon juice and a little mint if liked or maybe a little crumbled feta.
Spread on the rice cakes and top with a little smoked salmon…divine.
Having a BBQ?
Then skewer the salmon with some small onions and lemon slices if doing chunks or cut salmon length ways and thread on to the skewer and then brush them with this lovely dip when you turn them on the BBQ or grill.
- 2 tbsp parsley, chopped
- 2 smashed garlic cloves
- ½ tbsp Dijon mustard
- ½ tsp salt
- Large pinch of black pepper
- 2 tbsp olive oil preferably light as extra virgin tends to burn.
- 2 tbsp lemon or lime juice
Salmon is very versatile and goes with lots of combinations of sauces with oil, white sauces or burnt butter sauce there are many ways you can dress up that lovely salmon
I hope you enjoyed this selection of recipes and reading about the health benefits of the Salmon.
I will be sharing more Cook from Scratch in coming weeks
About Carol Taylor
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology: Amazon US
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