Salmon with puy lentils and beetroot

January 22, 2016 By Rachel Leave a Comment

Salmon with puy lentils and beetroot

Name: Salmon with puy lentils and beetroot.
Total time: 10 min
Yield: 2 people
Ingredients: 4 medium beetroot; 1-2 tbsp olive or rapeseed; 1 small onion, finely chopped; 1 clove garlic clove - finely chopped; 1 stick celery, chopped; 2 tbsp flat leaf parsley - chopped; grated rind of half an orange; 1 250g pack of ready to eat puy Lentils; 150-200 ml chicken or vegetable stock (or use a mixture of white wine and stock); Salt and freshly ground black pepper; 2 120-140g boneless skinless salmon fillets; 2 tbsp marmalade; 2 tsp grain mustard

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.

Puy Lentils and Beetroot

If you’re short of time a pack of precooked – not pickled, will work well.

Recipe

Salmon with puy lentils and beetroot.

This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre packed cooked beetroot (not pickled) will work fine. Puy lentils are also available pre cooked and are ideal for this recipe.

CourseMain Dish

Servings	Prep Time
2 people	10 minutes

Servings	Prep Time
2 people	10 minutes

Salmon with puy lentils and beetroot.

CourseMain Dish

Servings	Prep Time
2 people	10 minutes

Servings	Prep Time
2 people	10 minutes

Ingredients

Vegetables

4 medium beetroot
1-2 tbsp olive or rapeseed
1 small onion, finely chopped
1 clove garlic clove - finely chopped
1 stick celery, chopped
2 tbsp flat leaf parsley - chopped
grated rind of half an orange
1 250g pack of ready to eat puy Lentils
150-200 ml chicken or vegetable stock or use a mixture of white wine and stock
Salt and freshly ground black pepper

Salmon

2 120-140g boneless skinless salmon fillets
2 tbsp marmalade
2 tsp grain mustard

Servings: people

Instructions

Preheat the oven to 200C/180 fan Gas 6
Parr boil the beetroot with skins intact for 10. Do not fully cook as it will finish cooking in the oven with the salmon. When cool enough to handle remove the skin and chop into cubes. This can be done in advance
Heat the oil in an oven proof pan, add the onion and cook for 1-2 minutes.
Add the garlic and celery and continue cooking for 1-2 minutes.
Add the chopped beetroot and cook for 3-4 minutes.
Add the parsley and orange rind and mix well to ensure all the vegetables are well coated.
Add the puy lentils and stock, season and mix well.
Pop the salmon on top and place in the oven and cook for approximately 15 minutes or util the salmon is cooked.

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Smoked Salmon Crostinis – Festive Food

December 20, 2015 By Rachel Leave a Comment

Smoked Salmon Crostinis – Perfect for festive pre dinner drinks

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.

Smoked Salmon Crostinis – Ideal for pre dinner drinks or starters

Smoked Salmon 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.

Toppings

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.

Potted smoked salmon crostinis with lemon and parsley

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.

Smoked salmon crostinis with sun-dried tomato pesto

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.

Scottish Salmon Producers Organisation provided the salmon and a range of ingredients for these recipes. Further information on Scottish Salmon can be found on the the website

Salmon Pie with Candied Beetroot and Cranberries

December 16, 2015 By Rachel Leave a Comment

Salmon Pie with Candied Beetroot and Cranberries

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

25g butter

1 medium onion finely chopped

3 garlic cloves finely chopped

20g root ginger grated

1 green chilli finely chopped

1tsp cumin

1tsp coriander

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.

Method

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.

Smoked Fish and Gnocchi Hotpot

October 6, 2015 By Rachel Leave a Comment

Fish pie or a fish hot pot as this dish is called, rank high on my favourite quick dinners list and are ideal comfort food now that the weather is changing. This recipe uses gnocchi instead of potatoes and it’s also perfect for adding extra vegetables to ensure everyone gets their 5 a day. One dish on the table for everyone to help themselves.

The hot pot is made with smoked fish and I prefer to make it with meatier fillets such as hot smoked salmon, smoked trout or smoked mackerel. Many fish counters sell flavoured hot smoked salmon and these will work well with the recipe, as will peppered mackerel which will add an extra spicy kick to the dish.

Varying the vegetables and herbs adds to the versatility of this recipe and you’ll find celery, courgettes, fennel, spring onion, peas, green beans and leeks all work well.

Smoked Fish Hotpot

A healthy fish dinner for all the family.

CourseMain Dish

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Smoked Fish Hotpot

A healthy fish dinner for all the family.

CourseMain Dish

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Ingredients

1-2 tbsp olive or rapeseed oil
400 g Fresh gnocchi
1 small red onion - chopped
1 red pepper - diced
4 tomatoes - chopped
1 280g cream cheese
50 ml milk add extra milk if sauce is too thick
Juice of 1/4 to 1/2 a lemon
3 tbsp chopped parsley or dill a mixture of both will work
300g smoked fish Hot smoked salmon, trout or mackerel all work well
100 g fresh spinach
75 g breadcrumbs
75 g Grated Cheddar
freshly ground black pepper

Servings: people

Instructions

Heat the oil in a large frying pan and cook the gnocchi for 3-4 minutes until it's slightly golden. Remove from the pan and set aside. Add the onion and cook gently for 1-2 minutes. Add the red pepper and tomatoes and continue cooking for 5 minutes.
Add the onion and cook gently for 1-2 minutes. Add the red pepper and tomatoes and continue cooking for 5 minutes.
Add the cream cheese, milk and lemon juice with 2 tbsp of the herbs, season and stir until the sauce is thick and creamy.
Add the gnocchi back to the pan along with the smoked fish and combine gently with the sauce. Add the spinach, allow to wilt and carefully mix through sauce.
Mix the breadcrumbs, cheese and remaining herbs together Tip the mixture into a shallow oven proof dish and sprinkle over the breadcrumb and cheese mixture. Grill for 5 minutes until golden brown.

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Cooking up the country’s no 1 export at Scotland’s Salmon Festival

September 10, 2015 By Rachel Leave a Comment

The country’s no 1 export, Scottish Salmon was as popular on home ground during last weekend’s Scotland’s Salmon Festival Fair in Inverness. The Marine Harvest Kitchen was a popular attraction for adults and kids who came to learn about Scotland’s salmon farming industry and wild salmon fisheries; and of course to find out more about cooking with Scottish Salmon.

Scottish Salmon, delicious, high quality and healthy and officially the best salmon in the world

Held on the banks of the picturesque River Ness, the fair offered a range of activities including cookery demonstrations, educational activities, fly tying and an international casting competition. It was an event for all the family and of course the highlight for me and all the food lovers was indulging our taste buds with the array of mouthwatering salmon tasters cooked up by the three local chefs in the Kitchen Theatre.

Delicious salmon tasters from chef Martin Ewart

And, to keep hunger at bay, a healthy but fast food option of grilled salmon was on offer at the Marine Harvest BBQ.

Marine Harvest’s BBQ king – Davie Corrigan

Scottish Salmon – The healthy fast food option

Throughout both days the chefs demonstrated a range of dishes using seasonal and local produce, with all dishes showing the versatility of Scottish salmon when it comes to cooking and in particular, how well salmon works with so many different flavours and cuisines.

Show stopping Scottish Salmon

In keeping with their love of cooking with fresh, local and seasonal ingredients, all the chefs used locally produced rapeseed oil from Cullisse on the nearby Black Isle.

Cullisse Highland Rapeseed oil from the Black Isle

Head Chef Rayner Muller and sous chef Johan Sikkema of Muckrach Country House Hotel had the wow factor with their dish of confit Scottish Salmon with a horseradish cream, roasted cherry tomatoes, quail eggs and caper berries. The dish was finished with micro herbs corriander and red amaranth.

Head chef Rayner Muller & Sous Chef Johan Sikkema of Muckrach Country House Hotel

Confit of Scottish salmon

The salmon was vacuum packed with rapeseed oil, lemon and herbs and cooked sous vide.

Packing in the flavour

This was the first time I had tried salmon cooked this way and everyone agreed that it produced perfectly cooked salmon with a delicate texture but packed full of flavour.

Martin Ewart, Head Chef from the Glen Mhor Hotel in Inverness cooked a selection of salmon dishes and like his fellow chefs, impressed the audience with a variety of dishes using a wide range of flavours.

Chef Martin Ewart of the Glen Mhor Hotel, Inverness

The star of Martin’s demonstrations was his Scottish salmon with a baked fondant potato, saffron cream and asparagus. He finished the dish with a drizzle of black truffle oil which worked perfectly with the overall dish, the strong earthy flavour adding depth of flavour.

Martin’s pan fried salmon with a fondant potato and saffron cream

Pan fried salmon with tarragon and asparagus

Martin also also demonstrated some dishes with poaching and baking salmon including tips for cooking sauces and adding flavour to the fish.

Mmmm

During the demonstrations I was in the Kitchen Theatre chatting to the chefs and the audience and not surprisingly it was the local schoolkids who surpassed themselves with their knowledge of healthy eating and a few happily shared their favorite ways for eating salmon.

Local kids showing how to eat healthily.

Local kids showing the love for Scottish Salmon

Chef Alfie Little of the Riverhouse Restaurant in Inverness started his demonstration with a salmon dinner in a dash; amazing the audience with the speed at which a salmon dinner can be on the table. It might have been fast food but his Scottish Salmon with earthy tasting foraged mushrooms, walnuts and a rocket salad was full on flavour. The addition of black truffle oil was the perfect finish for the dish.

Chef Alfie Little makes a start on his Scottish Salmon salad – a real winner when you need a speedy meal

All ready in 10 minutes it was an ideal dish for showing the simplicity of cooking quick meals with salmon.

Scottish salmon with foraged mushrooms and rocket salad

Alfie’s other dishes included poached and pan fried salmon and each dish gave ideas for making the best use of seasonal vegetables, excellent for those trying to find different ways to pack in their five a day.

Chef Alfie Little packing in the five a day with his Scottish Salmon dishes

The Marine Harvest App has an outstanding collection of flavour packed Scottish Salmon recipes to inspire your cooking everyday, from quick midweek meals to exciting meals for special occasions – you can upload from the link below.

Marine Harvest App

A new recipe booklet available to download from Scottish Salmon Producers Organisation has a selection of recipes to inspire you to make the best of Scottish Salmon for everyday meals.

Essential Scottish Salmon Recipes from Scottish Salmon Producers organisation

Full details about Scotland’s Salmon Festival can be found at www.scotlandssalmonfestival.org

Thanks to Gary Coutts for BBQ pics.

Scottish salmon with herbs and summer veg rice

July 23, 2015 By Rachel Leave a Comment

Scottish salmon – officially the best farmed salmon in the world

Regular visitors to A Wee Pinch of Sugar will have noticed that fish, particularly Scottish Salmon, is a real favourite of mine and I usually cook with it 2 or 3 times a week. Being so versatile it’s ideal in breakfasts, lunches and dinners – smoked salmon and scrambled eggs, cold poached salmon in salads and on sandwiches and a whole host of quick and easy dinners. Apart from the delicious flavour and versatility, salmon is also packed full of great health benefits, and in particular is a rich source of omega 3 fatty acids – just what’s needed for a healthy family meal.

It’s also a welcome addition in my fortnightly fishbox delivery from Coast and Glen and as the fish comes vacuum packed, there’s usually a few fillets in the freezer. Ideal when I need something for a quick and easy mid week meal.

Top quality fresh and healthy Scottish salmon

This recipe is inspired by thecurrent plentiful supply of seasonal summer vegetables, courgettes, tomatoes and peppers along with the abundant stock of herbs from the garden. I used parsley, chervil and baby sorrel but other herbs such as dill and chives will work just as well.

An ideal dinner for two but can easily be doubled

A healthy rainbow of colours in summer vegetables

Dinner is served

Salmon with summer vegetable rice

This easy Scottish salmon dish is full of delicious light zesty flavours and makes the best use of summer vegetables.

CourseMain Dish

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Salmon with summer vegetable rice

This easy Scottish salmon dish is full of delicious light zesty flavours and makes the best use of summer vegetables.

CourseMain Dish

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

15 minutes

Ingredients

2 boneless skinless salmon fillets
2 tbsp chopped herbs I used parsely, chervill and baby sorrel leaves
juice half lemon
3 tbsp olive oil
100 g long grain rice
1 small red onion - chopped
2 Garlic cloves - sliced
1 medium courgette - sliced
1 red pepper or a mix of peppers cut into chunks
6-8 cherry tomatoes halved
2 tsp capers - roughly chopped
1 tbsp flat leaf parsley roughly chopped
splash balsamic vinegar
2 spring onions finely sliced

Servings: people

Instructions

Pre heat the oven to 200C/180fan/gas 6.
Cook the rice according to the instructions on the packet.
Put the parsley, sorrel, chervil, lemon juice and 2 tbsp of olive oil in an oven proof dish and mix together. Season with freshly ground black pepper and add the salmon fillets. Turn the fillets over in the oil mixture, coating the fish on all sides. Cook in the oven for 10- 12 minutes or until cooked - remove and cover with tin foil to keep warm.
While the salmon is cooking, heat the remaining olive oil in a saute pan, add the red onion and cook for 2 minutes. Add the garlic, courgettes, red pepper and cherry tomatoes and cook for 4-5 minutes until the veg starts to soften. Add the capers and cook gently for 1 minute.
Add the cooked rice, parsley and a splash of balsamic vinegar to the cooked vegetables and mix well. Season to taste, adding extra balsamic vinegar if needed.
Place the salmon fillets on top of the rice and vegetables, spoon the remaining olive oil mixture over the top, scatter with spring onions and serve.

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An ideal dinner for two but quantity can easily be doubled

Further information on the health benefits and recipe ideas can be found on Scottish Salmon Producers website.

Salmon and broccoli with ginger and carrot rice

December 11, 2014 By Rachel Leave a Comment

A quick and healthy midweek meal for all the family

Since I started my subscription for a fortnightly fish box delivery from Inverness company, Coast and Glen, I’ve been trying to be a bit more creative with the fish dishes I cook. Complicated cheffy cooking is not really my thing, but I still like to cook healthy food that everyone will eat and importantly, is on the table quickly.

A regular feature in my fishbox is Scottish Salmon fillets from Wester Ross Fisheries, and with salmon being a great versatile fish, I like to cook it with a variety of flavours and cuisines.

Salmon works so well with spices and this dish is the perfect example of a quick and easy, healthy dish that all the family will enjoy. I’ve used broccoli with the salmon but you can ring the changes with other seasonal vegetables.

The chilli jam used in the recipe is from Galloway Chillies, an artisan company who produce an outsanding range of chilli products

Salmon and broccoli with ginger and carrot rice

This quick and easy salmon dish makes a healthy mid week meal for all the family to enjoy. With all the vegetables included in the dish, it's a good way of ensuring that everyone gets a few of their 5 a day.

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Salmon and broccoli with ginger and carrot rice

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Ingredients

Rice

Salmon

1 tbsp rapeseed oil
1 head Broccoli, broken into florets
3 cloves garlic, crushed
4 boneless skinless salmon fillet, cut into bit size cubes
1 generous tbsp chilli jam I used Galloway Chillies, chilli citrus
3 tbsp soy sauce
2 tbsp fish sauce Optional. Use extra soy sauce instead.
freshly ground black pepper
3 spring onions finely

Servings: people

Instructions

Rice

Cook the rice according to the instructions on the packet. Once cooked, stir in the carrot and ginger, set aside and keep warm.

Salmon

Meanwhile, heat the oil in a large frying pan, add the broccoli and stir fry for 2 minutes. TIP - Add a splash of water, cover with a lid to help speed up cooking.
Reduce the heat slightly, add the garlic and salmon and cook for 2 minutes.
Add the chilli jam, soy sauce and fish sauce (if using), season with black pepper and cook for a further 2 minutes, or until the salmon is cooked.
Sprinkle with the spring onions and serve with the rice.