Tag Archives: salmon

Salmon with crab apple jelly and horseradish glaze

9 Oct

salmon with crab apple and horseradish glaze

Coating salmon in a sweet-tart glaze before baking in the oven is one of my favourite ways to cook it.

And this combination of crab apple jelly and horseradish is probably my favourite glaze to coat it with.

Crab apples were plentiful where I grew up. They’re not much good for eating, so my mum either pickled them whole or cooked them into a lovely tart jelly.

I occasionally see crab apple jelly for sale in the UK. Whenever I do, I always buy a couple of jars. It also works well with apricot jam.

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Salmon with orange-ginger miso noodles

1 Sep

salmon with orange-miso-ginger noodles

I’ve made this salmon noodle bowl several times this summer. It’s a versatile dish – equally good served hot or cold.

The orange-ginger miso sauce is the star of the show, adding richness and depth to an otherwise simple meal. Continue reading →

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Salmon quiche

24 Feb

salmon quiche

Salmon quiche is something I think to make when I have leftover cooked salmon hanging about or a couple of fresh fillets that need using up.

I tend to make my own pastry, but with a sheet of ready-rolled, it’s five minute’s work to turn out this dish.

A superior lunchtime centre-piece for not much effort at all…

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Fish pie

18 Feb

Fish pie

Fish pie is a comforting dish, and one many British people associate with childhood. I can’t recall ever eating one before moving to the UK, but unlike Marmite or Jaffa cakes, you don’t have to grow up eating fish pie to enjoy it.

Making a good fish pie does require care and attention. There are several steps – and several pans – involved. I’ve streamlined my version over the years,  arriving at a fish pie recipe where the final result justifies the effort.

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Salmon and quinoa

19 Jul

Salmon and quinoa

As delicious as this recipe for grilled salmon with quinoa tastes, it’s the combination of textures that make it such a winner. The silky richness of the salmon, pop of quinoa, and juicy crunch of red pepper play beautifully off one another.

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Sake-soy marinated salmon

8 Jan

Sake-soy marinated salmon

Salmon is the lifeblood of British Columbia, the province in Canada where I grew up. It permeates everything – the history, culture, mythology, ecology, and economy. It feeds the people, the bears, the soil itself. It attracts tourists and sends them home with suitcases full of salmon products. Continue reading →

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Salmon phyllo parcels

26 Jul

Salmon phyllo parcels

This is a lovely way to prepare salmon. The fish steams in its pastry wrapping, and is soft and full of flavour, contrasting beautifully with the crispy phyllo.

The recipe comes from Delia Smith’s Summer Collection. The biggest change I have made to the recipe is the name. Delia calls them “Thai salmon filo parcels”, but I don’t see how adding lime juice and coriander makes something “Thai”. And I prefer “phyllo” to “filo” (which always makes me think of Filofaxes…) Continue reading →

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