Name: Honey & Ginger Thai Salmon
Prep time: 10 min
Cook time: 20 min
Yield: 4 People
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

Honey & Ginger Thai Salmon

October 2, 2014 By Rachel Leave a Comment

Scottish salmon, delicious, high quality and healthy

Fish, particularly Scottish salmon is something I cook at least once a week in the Wee Pinch of Sugar Kitchen. And, after my recent cooking demo at Eat Drink Discover Scotland with Scottish Salmon Producers Organisation and chef Mark Heirs , I’ve been trying out some new recipes. Having recently signed up for a fortnight ‘Fish Box’ delivery scheme from Inverness company, Coast and Glen, I’ve had a regular supply of some great quality farmed salmon from Wester Ross Fisheries. It’s Scotland’s smallest, independent and owner operated farm and I’ve been really impressed with the quality, and freshness of their salmon.

Fresh quality farmed salmon from Wester Ross Fisheries

This little book from Scottish Salmon Producers is full of quick and easy salmon recipes and last week I opted to try the Honey and Ginger Thai Salmon.

Easy and tasty recipes from Scottish Salmon Producers.

Easy and tasty recipes. Download from Scottish Salmon Producers.

It’s a dish that all the family will love and as I was accommodating several different mealtimes, rather than cook all the salmon at once, I wrapped each salmon fillet in its own tin foil bag and cooked as they were needed. Everyone gave the dish the thumbs up and it’s definitely one I’ll cook again.

I wrapped each fillet in tin foil parcels and cooked when needed

The salmon was delicious and I served with plain boiled rice and broccoli

In addition to the salmon recipes for mind and body, you’ll find a variety of healthy and delicious recipes in the ‘Healthy and Delicious’ section on Scottish Salmon Producers Organisation website.

Salmon Artwork by Alice Strange

Honey & Ginger Thai Salmon

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

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

Preheat the oven - 220C Fan 200C or Gas 7
Place the 4 salmon fillets in a shallow ovenproof dish.
Pour a tablespoon of soy sauce over each fillet.
Drizzle a tablespoon of honey over each fillet
Divide the garlic, chilli and ginger between the four fillets, using a small knife to evenly distribute them
Tightly cover the dish in foil and bake in the oven for 20 mins.
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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Cooking with quality, healthy and delicious Scottish Salmon

September 21, 2014 By Rachel Leave a Comment

Scottish salmon, delicious, high quality and healthy

Over the past two weeks I’ve been on a mission to find out more about the fantastic salmon that’s produced in Scotland. Not any old salmon you understand, but the high quality & healthy Scottish farmed salmon that has become the country’s number one export. And, after my trip north to top salmon producer, Marine Harvest, with Scottish Salmon Producers Organisation, it was time to get cooking.

Last weekend saw Scotland’s ultimate celebration of Scottish food and drink, Eat Drink Discover Scotland, showcase top notch produce with a stellar line up of celebrity chefs along with a packed programme of demonstrations, tastings, talks and sampling sessions. This was the ideal place to tell visitors about this truly wonderful fish. It was a great event, allowing farmers and producers to promote Scotland’s fantastic rich natural larder with fish, lamb and beef taking centre stage in many of the cookery demonstrations and I was on stand with Scottish Salmon Producers and chef Mark Heirs cooking up salmon dishes for visitors to the show.

Preparing to cook up some healthy salmon dishes for visitors.

Great to see the kids being enthusiastic about salmon

Visitors to the stand were keen to find out more about cooking with Scottish Salmon

Mark being a top class professional chef showed off some great culinary skill with his dishes, while I focused on a recipe that could could be cooked quickly and easily as a family meal. It was great opportunity to chat with people about farmed salmon and for them to see and taste the quality of the fish we were cooking with.

Fresh and delcious, quality Scottish salmon

Fresh and delicious, quality Scottish salmon

Visitors to the stand were surprised to see just how quickly a family meal with salmon and a few additional ingredients could be prepared and served up. The very talented Mark cooked up a variety of salmon recipes including this decadent gin cured salmon, and we both cooked simple but healthy and tasty salmon and pasta dishes that could be cooked quickly and easily at home.

Mark showing his expertise with gin cured salmon

Mark showing his expertise with gin cured Scottish salmon

Mark’s decadent gin cured Scottish salmon

Mark cooked hot smoked salmon carbonara, a fantastic dish with only a few ingredients and I cooked a quick and easy creamy salmon and broccoli pasta. Both of these dishes make ideal family meals but will also be great as impressive supper dishes when entertaining.

Mark Heirs hot smoked salmon carbonara

Prep: 5mins Cook Time: 10mins

Ingredients: 500g Rigatoni Pasta , 100g grated Parmesan Cheese, 25ml double Cream, small bunch chopped Parsley (flat or curly), 400g hot smoked Scottish salmon, 3 eggs.

Method:

Bring a large pan of salted water to the boil and cook your pasta until tender but retaining a bite.
In a large mixing bowl beat the eggs, cream, Parmesan and parsley together.
Add the hot pasta to the beaten egg mixture and a little of the cooking water and stir to create a creamy but light sauce.
Flake in the hot smoked salmon and serve in a warm deep pasta bowl

Rachel’s Creamy Salmon and broccoli Pasta

Creamy salmon and broccoli pasta bake

Ready in under 20 minutes – Preparation 5 Minutes – Cooking 10 – 12 minutes – Serves 4

Ingredients :- 350g Conchiglie pasta, 200g/7oz tender stem broccoli, 600g boneless skinless salmon fillet cut into bite size cubes, 200g cream cheese, 300ml milk, 2 tbsp sun dried tomato paste, finely grated rind of half a lemon, small bunch of fresh parsley chopped, freshly ground black pepper

Cook the pasta according to the instructions on the packet, adding the broccoli for the last 4 – 5 minutes.
Mix the cream cheese and the sun dried tomato paste to make a smooth sauce. Add the milk to a large frying pan, add the cream sauce and heat slowly, stirring to ensure the sauce is smooth.
Add the salmon to the sauce, gently mix through and cook gently for 10 – 15 minutes until the salmon is cooked.
Stir in the lemon rind, most of the parsley and add the pasta and broccoli to the sauce, gently mixing together.
Check the seasoning, and sprinkle with the remainder of the chopped parsley.
Serve sprinkled with freshly grated Parmesan (if using)

For more Scottish salmon recipes this recipe booklet ‘Salmon Recipes For Body and Mind’ can be downloaded from Scottish Salmon Producers Organisation website.

Easy and tasty recipes from Scottish Salmon Producers.

Photograph and artwork credits.

Thanks to Jon Brady for all the pics he took while I was cooking. You can see more of his work on his website. www.jonfaec.com

The salmon artwork at the top of the post is from Scottish artist, alicestrange at alicestrange.com

The Feast of St Andrews Day and a Smoked Haddock Bake

November 26, 2013 By Rachel Leave a Comment

5 fish collage

On 30th Nov, Scots around the world will come together to celebrate St Andrews day. As well as paying tribute to the nation’s patron saint, folk will also celebrate our wonderful culture with traditonal Scottish food. It’s a great occasion for being sociable and for sharing food, especially from our naturally rich Scots larder. With it’s abundance of fresh food, beef, lamb, venison, game and fish from our doorstep larder will all be a part of the celebrations.

As part of the wider celebrations taking place throughout Scotland, the Scottish Government have launched an initiative to encourage people to enjoy a ‘St Andrews Night In’ and celebrate the day with a homemade fish dish. Earlier this month Young Scottish Seafood Chef of the Year, helped launch the event, and has created a recipe for an easy to make ‘Smoked Haddock Bake’.

Adam’s recipe includes, sustainably sourced North Sea haddock, potatoes, spring onions and peas, complete with a delicious cheesy breadcrumb topping. Quick and easy to make this dish will appeal to all the family and is the perfect way to celebrate the occasion with some of the fantastic fish that Scotland has to offer.

In addition to being Young Scottish Seafood Chef of the Year, Adam was also named Young Scottish Chef of the year. Commenting on his recipe, Adam said, “When it comes to creating hearty Scottish cuisine, I am always spoilt for choice with the wealth of quality produce here in Scotland that I have access to all year round.

“Coming from Arbroath, I’ve always loved seafood, and to create the St Andrew’s Day fish dish, I chose smoked North sea haddock, to take a twist on the traditional fish pie – warm, comforting and homely- perfect fare for the winter evenings.

Adam’s delicious smoked haddock bake

Ingredients

Serves 4

2 Fillets of Scottish smoked haddock

2 potatoes (peeled and chopped into a small dice)

4 spring onions (finely sliced)

25g fresh or frozen peas

25g broad beans (popped out of their skins)

2 tbsp chopped parsley

200g low fat creme fraiche

25g grated Parmesan cheese

30g of breadcrumbs

1/2 tsp nutmeg

Method

Preheat oven to 180C. Par boil the diced potato in salted water, until it has softened slightly but not completely cooked. Then drain off and leave to cool.

Add the haddock fillets, onions, peas, broad beans, creme fraiche and nutmeg. Mix everything together in a big bowl with a good pinch of salt and pepper.

Spoon the mix into a ramekin, leaving a small gap at the top. Mix the Parmesan and breadcrumbs together and sprinkle across the top to cover.

Cook in the preheated oven for 20 mins and serve.

The Gillon boys gave this dish top marks, it was their kind of wholesome comfort food and for me, being a ‘one dish dinner, was a real winner.

A family feast for St Andrew’s day

St Andrew’s day see’s the start of Scotland’s winter festivals, Hogmanay, followed closely in January by Burns night. These celebrations will bring families and friends together to share, not only their love of Scotland, but of sharing and eating, good food. The smoked haddock dish is a wonderful tasting dish that will be perfect to serve at any of these celebrations.

Celebrating St Andrew’s Day

You’ll find this recipe and other fish recipes devised by Adam’s at www.scotland.org/fish.

For more information about celebrating St Andrews day and ‘St Andrews night in’ see, www.scotland.org/nightin If fish isn’t a family favourite, there’s also a host of other recipes created by Andrew and leading Scottish chef, Andrew Fairlie.

Artwork My thanks to artist Alice Strange for allowing me to use the fish artwork for this post. You can view more of her prints at www.alicestrange.com

Thank you to Smarts Pr www.smarts.co.uk for information/picture and to chef Adam Newth for creating such a wonderful recipe.

For further information on Scottish seafood, visit www.seafoodscotland.org