A Wee Pinch of Sugar

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Honey and Ginger Thai Salmon

February 23, 2018 By Rachel 1 Comment

Honey and Ginger Thai Salmon

Honey and Ginger Thai Salmon

Healthy Fast Food

Salmon is my healthy go to fast food for mid week meals; after all the average size salmon fillet pan fries in 8-10 minutes. With a few other quick cook ingredients dinner can be on the table in about 20 minutes.  Busy schedules in our house means I regularly find myself cooking or reheating dinners at different times, but, when it comes to fish, I like it cooked and served quickly.  Depending on the recipe, salmon is the perfect ingredient for this. The recipe for this dish gives instructions for oven cooking,  but it will cook equally well in individual tin foil bags. This way each persons fish gets freshly cooked as and when needed.

Honey and Ginger Thai Salmon

This Honey and Ginger Thai Salmon ticks all my boxes for quick and easy food and if like me you regularly cook for one then this recipe is for you.

Honey and Ginger Thai SalmonScottish Salmon

I always use Scottish Salmon and this recipe comes from a Scottish Salmon Producers recipe booklet. Its one of several quick and healthy recipes and the booklet can be downloaded here.

There’s only a few ingredients, meaning this is a real winner when it comes to the ultimate fast healthy food. Serve with rice or noodles.

Honey and Ginger Thai Salmon

Honey & Ginger Thai Salmon
Print Recipe
This dish is quick and easy to prepare, providing not only the succulent flavour of salmon but also the popular and authentic flavours of Thailand
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Honey & Ginger Thai Salmon
Print Recipe
This dish is quick and easy to prepare, providing not only the succulent flavour of salmon but also the popular and authentic flavours of Thailand
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Ingredients
  • 4 good sized skinned salmon fillets
  • 4 tbsp soy sauce
  • 4 tbsp clear honey
  • 2 cloves of garlic cloves - crushed
  • 2 fresh chillies, finely chopped or 4 tsp jar prepared hot chillies
  • 4 tsp chopped fresh ginger or jar prepared ginger
Servings: People
Instructions
  1. Preheat the oven - 220C Fan 200C or Gas 7
  2. Place the 4 salmon fillets in a shallow ovenproof dish.
  3. Pour a tablespoon of soy sauce over each fillet.
  4. Drizzle a tablespoon of honey over each fillet
  5. Divide the garlic, chilli and ginger between the four fillets, using a small knife to evenly distribute them
  6. Tightly cover the dish in foil and bake in the oven for 20 mins.
  7. Serve on hot plates, dividing the marinade between the four fillets and serve either with freshly cooked broccoli and boiled rice or with a fresh green salad and crusty bread.
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I’ve added Thisbe recipe to Easy Peasie Foodie ‘Cook Blog Share’.

Honey and Ginger Thai Salmon

I’ve also added to this recipe to A Mummy Too ‘Recipe of the Week’.

  • Honey and Ginger Thai Salmon

Filed Under: Fish, Scottish Food

Seafood Week 2017

October 13, 2017 By Rachel Leave a Comment

Seafood is very popular in the Wee Pinch of Sugar Kitchen and Seafood Week has been a great opportunity for sharing new ideas about cooking with fish. The Fish is the Dish website has been a hive of activity with tips on how to cook fish, recipes and some fantastic competitions.

Seafood Week 2017

On days when I don’t have fresh fish available, one of my favourite go to dishes is a sardine pasta made with tinned sardines. And, although fresh fish would be my first choice; tinned fish is certainly not inferior, the quality is as good as fresh fish, and its just as healthy and also very economical. Depending on your budget, you’ll find a good variety in the shops, including some very good sustainable brands.

I find canned seafood great for making quick and healthy meals. There’s a great selection to chose from including, salmon, tuna sardines and mackerel and you’ll also find these with with added sauces including tomato, lemon, mustard or BBQ. Tinned fish is packed full of health giving  nutrients, especially  omega 3 (except tuna as the omega 3 is lost in the canning process), which has been shown to have so many health benefits. These healthy fats are good for our brain, our heart and can also have a role in maintaining a normal blood pressure.  Health experts currently recommend we eat two serving of fish a week, one of which should be an oily rich fish.  So, given that a tin of sardines with soft bones provides around half of an adults daily calcium requirements,  it’s definitely worth considering tinned fish as part of your weekly diet.

Seafood Week Day six  ‘Fish of the Day’ was sardines and although fresh sardines are in season, this recipe is an healthy and economical dish for packing in some essential omega 3. It’s also ideal as an easy dinner for one or a quick midweek meal for a busy family.

Seafood Week 2017

This is one of my go to recipes when I need a quick meal and its one of my favourites for an easy midweek meal.

Sardine Pasta
Print Recipe
Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
  • CourseMain Dish
  • CuisineItalian
Servings
4 People
Servings
4 People
Sardine Pasta
Print Recipe
Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
  • CourseMain Dish
  • CuisineItalian
Servings
4 People
Servings
4 People
Ingredients
  • 400 g dried spaghetti
  • 1 tbsp olive or rapeseed oil
  • 400 g fresh tomatoes chopped tinned tomatoes will also work
  • 2-3 Garlic cloves - sliced
  • 1/2 tsp dried oregano
  • 3 tbsp chopped parsley
  • splash of white wine a splash of the pasta water is fine if not using wine.
  • 2 tins of sardines in olive or sunflower oil
  • Salt and freshly ground black pepper
Servings: People
Instructions
  1. Cook the pasta according to the instructions on the packet.
  2. Heat the oil in a large frying pan, add the tomatoes and garlic and cook gently for 5 minutes until the tomatoes soften.
  3. Add a splash of wine or water, oregano and 2 tbsp of the chopped parsley. Keep the remaining parsley for scattering over the dish before serving. Continue cooking over a gentle heat for 3-4 minutes.
  4. Add the sardines and gently fold through the sauce. Turn the heat off.
  5. Add the drained pasta to the sauce, season and gently toss to combine. Scatter over the remaining parsley and serve.
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Seafood Week 2017

 

I’ve also been guest blogging on the Judge Cookware site this week. Pop over to read my tips on buying, cooking and storing fish. https://judgekitchentable.squarespace.com/blog/2017/10/9/fish-tips-from-a-wee-pinch-of-sugar

The sauce for the recipe was cooked in a saute pan from the Stellar Cookware Rocktanium range. The pan was supplied by Stellar and will be part of a future review.

 

Filed Under: Fish, Food News

Smoked Mackerel and Gnocchi Hotpot

April 6, 2017 By Rachel Leave a Comment

Busy family lifestyles need quick options for healthy and quick meals and this smoked mackerel hotpot is one of my go to dishes. It’s definitely a dinner in a dash – it doesn’t take long to cook and that’s a bonus after a long day at work, particularly if there’s the added energy draining task of taking and collecting kids from after school school activities.

Smoked Mackerel

A pack of the smoked mackerel fillets from the supermarket is ideal for this recipe although it’s a versatile dish and can be made with other types of smoked fish, including tinned fish. Varying the vegetables also adds to the versatility and if you’re trying to get the kids to pack in the 5 a day fruit and veg for a healthier diet, it works well with celery, courgettes, spring onions, peas and green beans.

I normally use pre made gnocchi as it cooks so quickly, normally 2-3 minutes, and, as a standby by for last minute meals I usually keep a pack of the long life gnocchi in the store cupboard. It makes a nice change from pasta or potatoes and with its quick cooking time, what’s not to like.

Smoked Mackerel

Smoked Mackerel
Smoked Mackerel Hotpot
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Smoked Mackerel
Smoked Mackerel Hotpot
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Ingredients
  • 300 g Smoked mackerel fillets skin removed and flaked into bite size pieces
  • 1 small red onion -finely chopped
  • 1 leek - sliced
  • 1 red pepper - diced
  • 1 green pepper - diced
  • 4 tomatoes - chopped
  • 200 g pack of cream cheeese
  • juice of 1 lemon
  • 50 ml milk Add extra milk if sauce is too thick
  • 3 tbsp chopped dill or parsley
  • 400 g Fresh gnocchi
  • 75 g breadcrumbs Optional
  • 75 g Grated Cheddar Optional
  • freshly ground black pepper Check seaoning before adding salt as the smoked mackerel can be quite salty.
Servings:
Instructions
  1. Remove the skin from the mackerel - it should peel away easily - flake the flesh into bite size pieces and set aside.
  2. Heat the oil in a large frying pan, add the onion and leek and cook gently for 1-2 minutes. Add the peppers and tomatoes and continue cooking for 4-5 minutes.
  3. Mix the cream cheese, milk and lemon juice together, add to the pan along with the herbs, stir to mix well and until thick and creamy.
  4. Cook the gnocchi according to the instructions on the packet. This normally takes 2-3 minutes. Once cooked, add to the pan along with mackerel and gently fold through the sauce. Tip the mixture into a shallow oven proof dish.
  5. Optional. sprinkle over the breadcrumb and cheese mixture and brown under a hot grill for 5 minutes or until golden brown
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Smoked Mackerel

The cheese and breadcrumb topping is optional but I think it gives a nice texture to the dish and contrasts well with the soft gnocchi and creamy sauce.

Filed Under: Fish

The Ultimate Fast Food

March 29, 2017 By Rachel Leave a Comment

The Ultimate Fast Food –
Scottish Salmon
Ultimate Fast Food… 

Read More »

Filed Under: Fish, Scottish Food

Blue Cod in the Galley Kitchen

February 24, 2017 By Rachel Leave a Comment

Blue cod in the galley kitchen. Another tale from our recent trip to New Zealand.

Kitchens have a certain magnetism for me and wherever I go it’s a given that I’ll end up in the kitchen. Even on holiday, I can’t drag myself away from the pull of a sharp knife and a stove. Holiday cooking, particularly if it’s in another country, has the added interest of new ingredients and local fresh food. Our current trip to New Zealand is taking in some sailing and that is giving me the opportunity to cook in the galley kitchen of the yacht, SV Defiant.

img_1691It’s much smaller than I’m used to at home and with space at a premium,  our host Lisa has organised it perfectly and that makes it a very cook friendly space. Everything you need to cook a meal is included – a two ring gas burner, an oven and a microwave.

Galley kitchen

There’s a fantastic range of kitchen utensils, pots and pans, including extremely sharp knives – essential for dealing with the fresh fish we’re catching. Lisa has a tremendously well stocked larder of dry and tinned ingredients; along with a treasure trove of herbs and spices, and it’s the first port of call when a fresh fish lands in the kitchen. I love that kind of cooking – rather than having a recipe in mind, looking at the main ingredients and building the dish with what’s in store.

We’ve eaten really well and with limited space; one pot dishes have made the cooking more manageable and of course there’s the added bonus of fewer dishes to be washed.

New Zealand has a fantastic coast line for fishing and is blessed with a natural bounty of great fish. Kia Morna – Food of the ocean – is plentiful here.

Blue cod are endemic to New Zealand and we found them in plentiful supply although restrictions are in place to control the numbers caught and all had to be over 33cm. Our catch of four was within the legal limits in the Marlborough sounds.  Restrictions are also in place regarding the transportation of filleted blue cod in this area and it’s not unusual for fisheries officers to board pleasure boats to check the size of the catch. Filleting blue cod in advance of cooking means the officers are unable to tell if the whole fish was of legal size.

This recipe came from the ingredients we had in stock in the board pantry and the freshly caught blue cod provided by our eager hunter gatherers.

Blue Cod

Blue cod

New Zealand Fishing

The hunter gatherers go off in search of fish.

Blue cod

Blue cod
Blue Cod Hotpot
Print Recipe
This is a healthy and robust dish using fish, potatoes and vegetables. I used what I had the hand along with the freshly caught fish - the dish can be easily varied using different vegetables & fish.
Servings Prep Time
4 People 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
35 Minutes
Blue cod
Blue Cod Hotpot
Print Recipe
This is a healthy and robust dish using fish, potatoes and vegetables. I used what I had the hand along with the freshly caught fish - the dish can be easily varied using different vegetables & fish.
Servings Prep Time
4 People 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
35 Minutes
Ingredients
  • 500 G Blue cod -fillets I used 4 freshly caught blue cod which we skinned and filleted.
  • 2-3 tbsp olive or rapeseed oil
  • 50 g butter
  • 1 medium Onion - sliced
  • 4 Garlic cloves - sliced
  • 4 medium potatoes - sliced
  • 1 leek - sliced
  • 1 red pepper sliced
  • 2 tsp mixed or Italian herbs
  • 1/2 tsp dried chilli flakes
  • 300 ml dry white wine
  • 100 ml water
  • Salt and freshly ground black pepper
  • 1 juice of 1 lemon
Servings: People
Instructions
  1. Season the fish with salt and freshly ground black pepper. Optional - I marinated the blue cod fillets with olive oil, a squeeze of lemon juice and a chopped garlic clove and set aside before cooking the veg.
  2. Heat the oil and butter in a large sauté pan - deep enough to hold all the ingredients.
  3. Add the onion and cook for 3-4 minutes until softened. Add the garlic and continue cooking for 1-2 minutes.
  4. Add the potatoes and sauté, stirring occasionally until they start to colour and soften. Add extra oil and butter as required.
  5. Add the leek and red pepper and cook, stirring gently for a further 5 minutes. Add the herbs and chilli flakes.
  6. Stir in the wine and water, bring to a simmer, season and continue cooking until the potatoes and vegetables are almost cooked.
  7. Add the fish, cover and reduce the heat to low. The cooking time will depend on the type and thickness of the fish. The small blue cod fillets cooked in approximately 10 minutes. The fish can also be browned in a separate pan before adding to the main dish.
  8. Once cooked, check season, add a squeeze of lemon juice and serve with the remaining lemon wedges on the side.
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Blue Cod

 

 

Link up.

I’ve also added this recipe to the #recipeoftheweek link up at Emily Leary’s, A Mummy Too blog.

Blue Cod

Filed Under: Fish, Travel

Salmon with Miso Broth and Noodles

January 12, 2017 By Rachel Leave a Comment

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.

Leftovers

Salmon

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.

Salmon with miso broth and noodles

Miso

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.

salmon with miso broth

Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
  • CourseMain Dish
  • CuisineThai
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
  • CourseMain Dish
  • CuisineThai
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Ingredients
  • 75g g noodles I used soba noodles but any noodles will work.
  • 200ml miso broth
  • 1 boneless skinless salmon fillet
  • 1-2 spring onions sliced Reserve some for garnishing.
  • 1 garlic clove - sliced
  • 1 small piece of ginger - chopped
  • 1/4 red chilli chopped
  • 1 tbsp soy sauce
  • 1 tbsp Chinese rice wine
  • 1 tsp honey
  • juice of 1/4 lime
  • 2 tbsp coriander chopped
  • freshly ground black pepper
Servings:
Instructions
  1. Add 200 ml of boiling water to a pan and add the miso paste. Heat over a gentle heat to dissolve and add the soy sauce, rice wine, honey and lime juice. Add the noodles and cook according to the instructions on the packet. Udon noodles normally take around 7 minutes. Add the chopped coriander and mix well. add the salmon, soy sauce, spring onion, chilli and ginger - cook for 4-5 minutes or until salmon is cooked.
  2. In a separate frying pan, heat a tsp oil over a medium heat, add the salmon and cook for 5-6 mins, turning once. The ginger, garlic, chilli and spring onion can be added for 1-2 minutes - otherwise add straight into the miso broth with the other ingredients.
  3. Add the cooked noodle broth to a bowl, place the cooked the salmon on top sprinkle on the remaining spring onion Season with black pepper serve with additional lime wedges.
Recipe Notes

Check the finished dish before adding salt as the miso broth and soy sauce are both salty.

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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.

Salmon with miso broth and noodles

Filed Under: Fish, Recipes, Scottish Food

St Andrew’s Day – Healthy Salmon Bake

November 29, 2016 By Rachel Leave a Comment

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.

St Andrew’s Day 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.

Smoked Salmon Bake

St Andrew's Day. Smoked salmon bake

 

Perfect after a busy day.

St Andrews Day. Smoked salmon bake

St Andrew's Day. Smoked salmon bake
Smoked salmon bake
Print Recipe
This all in one salmon bake is quick and easy and a great way of getting the family to eat more fish and vegetables.
  • CourseMain Dish
Servings Prep Time
4 15 minutes
Cook Time
20 mins
Servings Prep Time
4 15 minutes
Cook Time
20 mins
St Andrew's Day. Smoked salmon bake
Smoked salmon bake
Print Recipe
This all in one salmon bake is quick and easy and a great way of getting the family to eat more fish and vegetables.
  • CourseMain Dish
Servings Prep Time
4 15 minutes
Cook Time
20 mins
Servings Prep Time
4 15 minutes
Cook Time
20 mins
Ingredients
  • 2 large potatoes, peeled and chopped into a small dice
  • 375g smoked salmon, chopped into bite size pieces Use salmon fillets or hot smoked salmon if you prefer.
  • 4 spring onions finely sliced
  • 50g fresh or frozen peas
  • 200 g low fat creme fraiche
  • 2 tbsp milk
  • 1-2 tbsp chopped parsley or dill
  • 30 g breadcrumbs
  • 30 g grated Scottish cheddar Isle of Mull works well
  • Salt and freshly ground black pepper
Servings:
Instructions
  1. Pre heat the oven to 190C/ 170 fan Gas 5. Par boil the diced potato in salted water until it is soft but not completely cooked. Drain and leave to cool.
  2. In a large bowl, gently mix together the salmon, cooked potatoes, spring onions, peas, parsley or dill, creme fraiche and milk.
  3. Season with salt and pepper and pour into a medium sized oven proof dish. Mix the breadcrumbs and cheese together and sprinkle across the top to cover the fish mixture.
  4. Cook in the pre heated oven for 20 minutes until piping hot and the topping is golden brown.
  5. If you want to serve some extra vegetables, broccoli works well as a side.
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Filed Under: Fish, Scottish Food, Seasonal

Salmon with salsa verde & roast vegetables

July 6, 2016 By Rachel 2 Comments

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.

Salmon

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.

Al fresco dining

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.

 

Salmon

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.

Salmon

 

Recipe

Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
  • CourseMain Dish
Servings
4 People
Servings
4 People
Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
  • CourseMain Dish
Servings
4 People
Servings
4 People
Ingredients
  • 500 g boneless skinless salmon fillet you can also use 4 salmon portions
  • 1-2 garlic cloves
  • 1 bunch herbs, parsley, basil and mint Wild garlic also works well.
  • 1 juice and zest of 1 lemon
  • 1 tbsp capers
  • 3-4 tbsp olive or rapeseed oil
  • Freshly ground black pepper and salt if required
Vegetables
  • 500 g small new potatoes
  • 2 medium courgettes chopped into chunks
  • 1 small punnet of cherry tomatoes
  • 1 large pepper - chopped into chunks
  • olives
  • 1 handful of fresh herbs or 1-2 tsp of dried mixed herbs. Fresh thyme and rosemary are ideal
  • 3-4 tbsp olive or rapeseed
  • Salt and freshly ground black pepper
Servings: People
Instructions
  1. Add the herbs, lemon zest, and capers to a food processor and blitz. Add the oil and lemon juice and blitz again. Season as required and if the mixture is too thick add extra oil.
  2. Spread the mixture of the salmon and set aside.
  3. Place the potatoes, on an oven tray, pour over 2 tbsp of the oil, season with salt and pepper and cook for 15 minutes. Add the courgettes, cherry tomatoes, pepper and herbs along with the remainder of the olive oil and mix well to ensure that all the vegetables are well coated.
  4. Nestle the salmon on top of the vegetables and return to the oven for a final 15 minutes until the salmon and vegetables are cooked.
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Salmon

 

Salmon

Cooks tip

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.

Scottish salmon

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 

Link Up

I’m entering this post into the following blog link ups :

Simple and in Season  by Katie Bryson at Feeding Boys

Simple and in Season

 

Eating Al Fresco by Munchies and Munchkins.

Recipe of the Week by Emily Leary at A Mummy Too.

Recipe of the Week

Filed Under: Fish, Scottish Food

Seafood Paella

June 3, 2016 By Rachel Leave a Comment

Paella is a dish that never fails to look impressive and it makes a great centerpiece for entertaining and ideal for communal family meals. Put the pan in the middle of the table and let everyone help themselves. It’s a dish that can be made to suit all tastes and is easily adapted to suit all dietary requirements.

Seafood Paella

The Spanish take their paella very seriously.

Of course the Spanish might disagree with me on that one as this national dish is not one to be played with. As you would expect there are many traditions surrounding the dish but again that all depends much depends on where you eat or indeed who you talk to about the authentic way to cook.  Fish and Shellfish, Chicken, rabbit or pork, it’s all up for serious debate.

One thing everyone agrees on is that good rice is essential and I use arborio rice and normally opt for a seafood paella, possibly as a result of many holidays on the Spanish coast and islands. I’m always drawn to the enormous pans of paella being cooked at markets and festivals, although it’s normally the intoxicating aromas that gets my attention first. Of course there’s also much lore over where and how it should be cooked, outdoors, indoors, open fire or on the hob.

The Paella Pan

Another essential according to traditional paella rules is a wide pan with a thin base, something I’ve never really had much success with.  Over the years I’ve tried several pans and I recently reviewed the paella pan from the Stellar cookware James Martin ‘Lamina’ range and I was extremely pleased with the results. This is the recipe I used to test the pan and it’s the same basic recipe I’ve used since the early eighties. It has been tweaked over the years and it’s easy to adapt to suit whatever ingredients you have to hand. Paella is a great storecupboard standby meal and I’ll often use whatever meat, seafood or vegetables I have available. This recipe is for seafood but I’ve also used chicken thighs and legs in the past.

Seafood Paella

I have three excellent suppliers of fish and seafood and regular deliveries mean there’s usually a good selection of fish and shellfish in the freezer.

Seafood Paella
Seafood Paella
Print Recipe
Even the simplest of paellas makes an impressive dish. Use whatever you have available and feel free to add chicken or pork.
  • CourseMain Dish
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Seafood Paella
Seafood Paella
Print Recipe
Even the simplest of paellas makes an impressive dish. Use whatever you have available and feel free to add chicken or pork.
  • CourseMain Dish
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Ingredients
  • Approx 8-10 langoustine tails
  • Approx 300g undyed smoked haddock chopped into large chunks
  • 3-4 tbsp olive oil
  • 1 small red onion -finely chopped
  • 3 garlic cloves - crushed or chopped
  • 1 large red pepper sliced
  • 2 large tomatoes skinned and chopped
  • 300 g arborio rice
  • 200 ml dry white wine
  • 1/4 tsp saffron
  • 1 tsp sweet paprika
  • 1 tsp dried seaweed flakes Shony, dulse or kombu.
  • 600 ml chicken stock
  • Salt and freshly ground black pepper
  • 100g fresh or frozen peas or sliced green beans
  • 1-2 tbsp finely chopped parsley or dill
  • juice 1/2 lemon
  • 1 lemon cut into wedges
Servings: people
Instructions
  1. Heat the oil in a paella pan, add the onion and cook for 5 minutes until it starts to soften. Add the garlic, red pepper and tomatoes and cook for a further minute.
  2. Increase the heat and add the rice, stir and cook for 1 minute. Add the wine and continue cooking for 2-3 minutes or until the wine has evaporated.
  3. Add the saffron, paprika and stock, bring to the boil, reduce the heat to low and simmer uncovered for about 15 minutes. If the mixture is drying out and the rice is not cooked then add more stock.
  4. Before the rice is fully cooked, add the frozen peas and after 1 minute add the chopped smoked haddock and langoustine tails (or your own choice of seafood) and gently push in to the rice. Try not to stir.
  5. Once the seafood is cooked, add the lemon juice and scatter with freshly chopped herbs. Serve with wedges of lemon on the side.
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With the current sunny weather this is an ideal dish to cook and eat al fresco with some nice chilled wine and a big pan of paella.

Seafood Supplies.

My favourite suppliers

The scampi tails used in this recipe come from Scottish fisherman Jimmy Buchan. Jimmy is the skipper of the MFV Amity II that sails out of Peterhead, north of Aberdeen and his company Skipper Choice sells a fantastic selection of seafood.The freshest of sustainable fish and top quality shellfish delivered to your door.

I also buy a box of fresh fish on a fortnightly basis direct from Magnus and Fiona at Fishbox UK. Based in Inverness, this is a fish and seafood subscription service and these guys ensure that you receive tasty and sustainable Scottish seafood straight to your door. It’s a fantastic service with the fish being hand-picked daily by the fishbox team and delivered on your chosen delivery day.

Kintyre Smoked based in Campbeltown on the west coast on Scotland is my all time favourite stall at Glasgow’s Partick farmers market although products are also available from their online shop . Archie and Jane produce a mouthwatering range of products including smoked salmon, smoked mussels and scallops, smoked haddock and halibut and a range of delicious smoked cheeses.

 

 

 

 

Filed Under: Fish

Pasta with salmon, mustard and orange.

April 8, 2016 By Rachel 1 Comment

Pasta with salmon, mustard and orange, an ideal family supper.

Pasta and salmon are perfect for family meals and this recipe can be rustled up quickly and easily. Literally in the time it takes the pasta to cook, the dish will be ready. This recipe is the result of leftover frozen orange and some frozen cubes of salmon after filleting a whole salmon at Easter.

Salmon Pasta

 

Apart from the pasta pan, it’s a one pot healthy meal with lots of punchy flavours. The addition of the broccoli means it includes one of your five a day and of course don’t forget the health benefits from the salmon.

Salmon Pasta

 

Salmon pasta

Salmon pasta
Pasta with salmon, mustard and orange
Print Recipe
This is a super pasta sauce and the mustard and orange add a nice tangy and sweet kick.
  • CourseMain Dish
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Salmon pasta
Pasta with salmon, mustard and orange
Print Recipe
This is a super pasta sauce and the mustard and orange add a nice tangy and sweet kick.
  • CourseMain Dish
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Ingredients
  • 350 g conchiglie pasta Other pasta such as farfalle or fussili will work well
  • 300 g Broccoli, broken into florets
  • 1-2 tbsp olive or rapeseed oil
  • 2 garlic cloves - crushed
  • 3 120 -140g boneless skinless salmon fillet, cut into bit size cubes
  • 2 tbsp wholegrain mustard
  • zest of half and Juice of 1 large orange
  • 2 tbsp chopped fresh dill plus extra for serving
  • freshly ground black pepper and salt
Servings:
Instructions
  1. Cook the pasta according to the instructions on the packet. 3-4 minutes before the pasta is cooked add the broccoli and continue cooking. Once cooked, drain and reserve 4 tbsp of the pasta water.
  2. While the pasta is cooking, heat the oil in a large frying pan. Add the garlic and cook for 30 secs, add the salmon and cook the cubes for approximately 1 minute on each side.
  3. Mix the mustard and orange juice together and pour over the salmon. Add the dill and orange zest and bring gently to a simmer.
  4. Add the drained pasta and broccoli to the salmon mixture and gently fold through the sauce. Add the pasta water, gently stir through, season with salt and black pepper and serve sprinkled with the remaining chopped dill.
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Current government healthy eating advice is to eat 2 portions of fish a week, one of which should be oil rich, and Scottish salmon ticks all the boxes when it come to being a nutritious fish. Here’s some facts from Scottish Salmon Producers Organisiation.

  •  Scottish Salmon is a rich source of long chain omega 3 fatty acids (EHA and DPA) not to mention protein and vitamins.
  • Omega 3s (EPA and DHA) have anti inflammatory properties that may reduce joint stiffness and pain caused by arthritis.
  • Oil-rich fish is good for your heart – it’s official, says the UK’s regulatory body body on health claims.

 

Blog Link

I’m also adding this recipe to Karen Burns Booth, Lavender and Lovage ‘Cooking with Herbs’ April link up as it contains dill.

Salmon Pasta

Filed Under: Fish

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