1、Mustard crust salmon with beetroot & dill

Great served on a platter as part of a summer buffet for your guests to help themselves to

Mustard crust salmon with beetroot & dill recipe

Ingredients

  • 5 large salmon fillets, scaled and skin on, about 200g each
  • 5 tsp Dijon mustard
  • 5 tbsp yellow mustard seed
  • 5 tbsp light olive oil
  • 3 x 250 packs cooked beetroot (not in vinegar)
  • 1 tbsp white wine vinegar
  • fonds from 1 large buch dill
  • 100g bag wild rocket
  • 2 x 142ml pots soured cream, to serve
  • 1 tsp wholegrain or Dijon mustard, to serve

Method

Spread mustard over the skin side. Tip the mustard seeds onto a plate, then press the salmon skin-side down into them. Tap off any excess.
  • Heat 2 tbsp oil in a heavy frying pan and fry the salmon, crust-side down, for 5 mins or until the skin and crust is crisp and golden. Turn, then cook for another 1-2 mins or until cooked through. Leave to cool, then keep in the fridge, loosely covered, for up to a day.
  • Thinly slice the radishes. Cut the beetroot into wedges. Whisk 3 tbsp oil with vinegar and seasoning to make a dressing.
  • To serve, chop dill and stir into dressing. Toss with radishes, beetroot and rocket, and transfer to a platter. Serve salmon on top of the beetroot. Mix the soured cream and Dijon mustard, season and serve on the side.

  • https://www.truecookbook.com/recipe/mustard-crust-salmon-with-beetroot-dill-5314/

    2、Charred salmon with fennel & olive salad

    The flavours of the fish work well with the crunch of the aniseedy fennel salad
    Charred salmon with fennel & olive salad recipe

    Ingredients

    • 2 large fennel bulbs
    • 6 ripe tomatoes
    • zest and juice 1 lemon
    • 3 tbsp extra-virgin olive oil, plus extra to serve
    • 100g black olives, pitted
    • 1 tbsp capers, drained
    • 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
    • 1 tbsp vegetable oil
    • 2 x 20g packs flat-leaf parsley, leaves roughly chopped

    Method

    1. If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
    2. Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
    3. Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
    4. Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.

    3、Salmon with leeks & parsnip mash

    Bursting with goodness this succulent salmon dish with creamy parsnip mash is a shining star of mid-week meals
    Salmon with leeks & parsnip mash recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
    2. Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
    3. Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.

    4、Salmon with greens & crème fraîche

    Simple and super quick, this lovely salmon dish tastes as good as it looks
    Salmon with greens & crème fraîche recipe

    Ingredients

    Method

    1. Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
    2. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

    More...

    You may also like