The Ultimate Fast Food –
The Ultimate Fast Food –
The Ultimate Fast Food –
Salmon with Miso Broth and Noodles
Cooking for one is something I enjoy doing as it gives me the chance to experiment with a few ingredients or even some leftovers. It also helps use up any small leftovers that might otherwise go to waste.
This salmon with miso broth and noodles is the result of one such cook up. One tiny piece of salmon from the freezer and a few bits of leftover vegetables. This is an updated recipe from the original post when I first made this dish. I’ve added in a few extra ingredients – rice wine, garlic and fresh ginger.
Miso soup has become a real favourite of mine – it was a real saviour for me on a sailing trip in New Zealand. It’s the perfect antidote for a queasy stomach on a cold windy day with rough seas. It’s since become a store cupboard staple and is a perfect partner for the salmon.
I used udon noodles as that’s what I had in the cupboard but the dish will work well with any noodles. The recipe gives quantities for one although it can be easily scaled up. If you’re not keen on miso then chicken stock or vegetable stock will also work well.
I like to pan fry the salmon with the ginger, garlic and spring onion before adding to the broth but you make this a one pan dish by adding all the ingredients to the miso.
For further information on using up leftovers see the Zero Waste Scotland website
I’ve added this recipe to the Recipe of the Week link on Emily Leary’s blog, A Mummy Too.
St Andrew’s day is a wonderful day to celebrate our Scottish culture and central to many of Scotland’s and indeed worldwide celebrations will be the food.
Unlike Burns night where haggis is the star of the show; St Andrew’s day isn’t associated with any particular food, but, there’s no shortage of fresh seasonal produce to chose from. Alongside many of Scotland’s traditional offerings like Scotch beef and lamb, there’s a magnificent selection of fresh seasonal produce to chose from. Game is plentiful and I recently heard legendary chef, Albert Roux encourage young chefs to make more use of this including Scotland’s mountain hare.
With St Andrew being a fisherman it seems appropriate to celebrate the day with seafood and one of the nations finest foods – Scotland’s king of fish – Scottish salmon.
But, if like me, your day is busy, then a healthy meal that can be on the table in a very short time is ideal. This simple smoked salmon bake is packed full of flavour and some of the prep can be done in advance. The recipe will also work well with salmon fillets or hot smoked salmon.
Salmon is a fantastic fish at any time of the year and in summer it’s delicious eaten hot or cold and any leftovers can be used up in sandwiches or salads. For family meals it’s an outstanding healthy option, packed full of nutrition and is a rich source of omega 3 fatty acids.
During the summer months when vegetables are plentiful I like to include as many as possible in dishes and using a bright rainbow of colourful seasonal produce really does bring a bit of sunshine to a meal. Peppers, courgettes and tomatoes are in abundance and are perfect for roasting with olive or rapeseed oil and herbs to serve with salmon.
This dish is a great time saver as all the ingredients can be cooked in one pan and served straight to the table. Ideal, as we enjoyed this dish outside during the recent hot weather and having it all on the one tray made serving much easier.
A half side of Scottish salmon works well in this recipe and will easily serve 4 and any leftovers make a very tasty salad for lunch the following day.
Instead of coating the salmon with salsa verde serve separately on the side. Just ensure the salmon is well seasoned with salt and freshly ground black pepper before cooking.
I always use Scottish farmed salmon as it’s undoubtedly the best farm raised salmon available. It’s sustainable and always delivers on quality, flavour and texture. For further information see Scottish Salmon Producers Organisation
I’m entering this post into the following blog link ups :
Simple and in Season by Katie Bryson at Feeding Boys
Eating Al Fresco by Munchies and Munchkins.
Recipe of the Week by Emily Leary at A Mummy Too.
With salmon being so versatile, I’m always on the lookout for new ideas for this fantastic fish. I use it regularly in pasta dishes but one I’ve never used salmon for, is lasagne. Of course there’s no reason not to as it marries so well with all the ingredients and flavours of this Italian favourite.
This recipe was given to me by Jane Dunbar from Kintyre Smokehouse and it’s a favourite with customers at the company’s shop in Campbeltown. It’s reasonably quick to make and can also be made ahead and frozen. Jane suggests reducing the cooking time to 30 minutes if making to freeze.
I would serve this with a green salad and crusty bread.
Jane and husband Archie McMillan are familiar faces at farmers markets in the west of Scotland and you can find more information about them and their top class products on the Kintyre Smokehouse website.
Mention Loch Fyne and several things come to mind; beautiful scenery, oysters, and of course smoked salmon. It’s synonymous with them all. Loch Fyne Oysters has a fantastic location right on the edge of the loch on the west coast of Scotland and it’s here that the company’s top quality smoked salmon is produced.
The restaurant, shop, and smokery have become landmarks and a favourite stop for tourists on the A82 just outside Inveraray. My advice if you’re likely to be passing is to have a cool bag and ice packs in the car although staff at the shop will happily provide a bag and ice for your shopping.
The salmon from Loch Fyne Oysters is sourced from the crystal clear waters on the loch and other deep sea water lochs in the Scottish west highlands.
It’s dry cured on the premises using traditional methods before being smoked over oak shavings from aged whisky barrels.
The company produce several types of smoked salmon including a classic and the more intense flavoured Bradan Orach, Gaelic for golden salmon. The classic is smoked for a minimum of 12 hours whereas the Bradan Orach is smoked for a minimum of 24 hours.
I recently reviewed a selection of smoked salmon for Loch Fyne and with the brand being a favourite in our house it was no surprise that we gave it top marks on taste and quality. Two of the varieties were flavoured smoked salmon and the third was the Kinglass fillet. I served the salmon on platters as starters with a selection of oatcakes and sourdough bread.
The light and delicate flavour of the Citrus smoked salmon has all the flavour of the classic smoked but with the added freshness of the citrus and the earthy notes of the black pepper. Ideal at anytime of the year although it will be perfect as a spring or summer starter or as a canape with pre dinner drinks.
The whisky marinated smoked salmon is very pleasantly flavoured with Glengoyne single malt whisky and I enjoyed the subtle background smoky characteristics. It didn’t overpower the salmon and I would also serve this as a starter perhaps before a more hearty beef or venison casserole.
The Kinglass fillet is a real favourite of mine as I like the versatility of slicing the salmon to suit whatever I’m serving. This particular cut is taken from the centre cut of the classic salmon and is smoked for a minimum of 12 hours and therefore has a more delicate flavour. It’s perfect for canapes, starters or as part of a sharing platter.
Another favourite of mine is the Bradan Rost fillet, Gaelic for roasted salmon. It’s kiln roasted and this produces a smoky aromatic flavour with a moist flaky texture.
Delicious served hot or cold as a starter or use in hot dishes such as fish pie or pasta. And, as can be seen from the pictures below, it’s perfect served for breakfast with poached eggs
Smoked salmon served with griddled croissants and smoked salmon carbonarra.
Notes. Thanks to Loch Fyne Oysters for providing salmon for this review post. All opinions expressed are my own. Some images courtesy of Loch Fyne Oysters and Scottish Salmon Producers Organisation.
Cooking for one is something I enjoy doing as it gives me the chance to experiment with a few ingredients or even some leftovers. The freezer is usually well stocked with Scottish salmon from my regular Fishbox UK delivery; but like everyone in January, I’ve been using up all the food from the freezer and store cupboard. This salmon with miso broth and noodles is the result of one such cook up.
Miso soup was a real saviour for me on a recent sailing trip in New Zealand. The perfect antidote for a queasy stomach on a cold windy day with rough seas. It’s since become a store cupboard staple and provided the ideal broth for this dish.
I used soba noodles as that’s what I had in the cupboard but the dish will work well with any noodles. The recipe gives quantities for one although it will be easily scaled up. If you’re not keen on miso then chicken stock or vegetable stock will also work well.
This healthy and delicious salmon dish makes good use of seasonal British beetroot and the recipe easily doubles for a family meal. The marmalade and mustard add a real zing to the fish and the earthiness of the beetroot and puy lentils are perfect winter ingredients that make a great accompaniment for the salmon. For quickness I used a pack of ready to eat puy lentils but feel free to use dried if you have more time.
If you’re short of time a pack of precooked – not pickled, will work well.
Smoked salmon crostinis are perfect along with festive pre dinner drinks and make great starters. There’s a great choice available including hot smoked and a range of flavours including gin and whisky cured, all of which will add a special touch to Christmas canapes. Impress your guests with this selection of smoked salmon topped crostinis.
Crostini are so easy to make and can be prepared in advance. They’ll also keep well in an airtight container for a few days, and will work well with a wide range of toppings. The crostini are made with small baguettes but I also find it handy to keep a few packs of ready to bake baguettes in the store cupboard over the festive period.
Crostini recipe. Pre Heat oven to 200C/180fan/Gas 6. 3 baguettes -(30cm baguettes make approximately 24 crostini). Rapeseed oil.
Slice the baguettes into thin slices about 4-5 cm. Brush both sides with rapeseed oil. Place on a baking sheet and bake for 10 mins or until golden and crispy. Cool on a wire rack and store in an airtight container until ready to use.
A few simple toppings is all you need to make these tasty crostini and they are perfect for salmon canapes. Make ahead to assemble when needed. Two 250g packs of smoked salmon will be sufficient to make the potted salmon and for placing on top of the crostini. Any leftovers can be used to make other canapes. Smoked salmon trimmings which are usually more economical can also be used for the potted salmon.
Smoked salmon crostinis with beetroot and dill pate
250g beetroot cooked and peeled. Small bunch of dill. 3-4 tbsp creme fraiche. Small bunch of dill. Salt and freshly ground black pepper.
Place the beetroot, dill (reserve some sprigs for garnishing) and 3 tbsp of the creme fraiche in a food processor and blend until well combined but still with a thick consistency. Check the consistency and if needed add the remaining tbsp of creme fraiche. Add salt and freshly ground black pepper. Add a dollop of the beetroot pate to each crostini, top with a curl of smoked salmon and garnish with dill.
25g melted butter. 250g smoked salmon. 1 tbsp creme fraiche. Zest and juice of half a lemon – keep the zest for garnishing. Small handful of chopped parsley. Dried seaweed flakes. Salt and freshly ground black pepper.
Place all the ingredients in a food processor and process on pulse mode until blended but still retaining some of the salmon texture. Spread the crostini with the salmon mixture and top with a curl of smoked salmon. Garnish with the lemon zest and a sprinkle of seaweed flakes if using.
2 tbsp pine nuts. 100g sun-dried tomatoes in oil, drained. 1 large garlic clove. Small bunch of basil – keep some of the smaller leaves for garnishing. 2 tbsp pecorino cheese, grated. 3 – 4 tbsp olive oil. Salt and freshly ground black pepper.
Heat a small frying pan over a medium heat, add the pine nuts and toast until golden. Place the pine nuts, sun-dried tomatoes, garlic, basil, pecorino and 3 tbsp of olive oil to a food processor and whizz until combined but still with a good texture. If too thick add the remaining olive oil. Season with salt and freshly ground black pepper. Spread a small amount of pesto on each crostini, top with a curl smoked salmon and garnish with the remaining basil leaves.
The festive period is all about food and drink in our house and with so many meals to be cooked, I’m always looking for something different to serve. The turkey is normally finished on Boxing Day and that leaves me thinking about the remainder of the days in the run up to New Year. Scottish salmon always features on menu and being such a versatile fish there’s never any shortage of ideas. Salmon works with so many different cuisines and in particular Asian flavours marry well with it.
This spicy Scottish salmon filo pie with candied beetroots and cranberries will be an excellent centrepiece for a festive buffet. Its easy to make and the pie can be cooked in advance, chilled and either reheated or served cold.
Salmon Pie with Candied Beetroot and Cranberries.
600g candied and golden beetroot
1 tbsp rapeseed or olive oil
1 medium onion finely chopped
3 garlic cloves finely chopped
20g root ginger grated
1 green chilli finely chopped
1 tsp garam masala
½ tsp chilli powder
Approx 700g skinless Scottish salmon fillet (6 x 120g portions will work) cut into bite size cubes
75g dried cranberries
200ml creme fraiche
small bunch of coriander finely chopped
salt and freshly ground black pepper.
250g pack of filo pastry
22cm Loose bottomed cake tin.
Trim the beetroot, leave the skin on, put into a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until almost cooked. Drain and set aside to cool.
Heat the oil and butter in a medium size pan and gently cook the onions for 1-2 minutes. Add the garlic, ginger and green chilli and continue to cook gently for 5 minutes. Add the spices and cook for 5 minutes. Leave to cool slightly.
Peel the beetroot and cut into cubes the same size as the salmon.
Mix the beetroot, carnberries and onion mixture together. Season
Add the creme fraiche and coriander and mix well. Gently fold the salmon through the beetroot mixture.
Heat oven to 190C/170C fan/gas 5. Melt the remaining butter.
Unwrap the filo and brush the top sheet with melted butter and put the the sheet butter side down into a 22cm loose bottom cake tin – leave the excess hanging over the edge. Repeat with another 6 sheets of filo, overlapping to line the base and sides of the tin. Spoon in the filling and gently press down to firm.
Brush the remaining sheets of pastry with butter, slightly scrunch and place over top of the pie filling. Fold up the overhanging sides and scrunch at the edges of the tin. Brush with the remaining butter. The pie can be covered and chilled for up to 4 hours or bake for 25 – 30 mins until golden. Allow to cool slightly before slicing.
Serve either hot or cold at room temperature with lemon wedges and raita. Also freezes well.
Disclaimer. Scottish Salmon Producers Organisation supplied the salmon used in this recipe.