5 ways with salmon

Ways with salmon Easy Food

Green curry salmon
Serves 4

Heat 2 tsp coconut oil in a large pan over a medium heat. Add 4 tbsp Thai green curry paste and cook for 1-2 minutes. Add 1 x 400ml tin of coconut milk and whisk until the mixture is smooth and comes to a simmer. Add 2 tsp brown sugar, 1 tbsp fish sauce and the juice of 1 lime. Bring to a simmer, stirring. Add 4 salmon fillets in a single layer. Turn the heat to low, cover and simmer for five minutes. Turn the salmon over, cover again and cook for two minutes. Add 200g mangetout around the salmon, submerging in the liquid. Cover again and cook for 2-3 minutes. Remove from the heat. Transfer the salmon to warmed shallow bowls. Stir 3 chopped spring onions and a handful of chopped fresh coriander into the curry sauce. Spoon the sauce and mangetout around the salmon and serve immediately with rice and lime wedges.

Pan-seared salmon with tomatoes and spinach
Serves 4

Heat 2 tbsp olive oil in a large pan over a medium-high heat. Season 4 salmon fillets and place in the pan, skin-side up. Cook for 7-8 minutes or until browned and cooked three quarters of the way through. Flip over and cook for two minutes longer. Transfer to a plate, tent loosely with foil and set aside. Add a knob of butter to the same pan and melt over a medium heat. Add 3 crushed garlic cloves and cook for one minute. Add 200g halved cherry tomatoes and season. Cook for 1-2 minutes until soft. Stir in 150g baby spinach and cook until it begins to wilt. Stir in 100ml light cream, 30g grated Parmesan cheese and 2 tbsp chopped fresh basil. Bring to a simmer, then turn the heat to low and cook for 2-3 minutes. Return the salmon to the pan and heat through for 3-4 minutes. Spoon the sauce over each fillet and serve with mashed potato.

Sticky honey and lime salmon
Serves 4

In a shallow dish, whisk together 1 tbsp olive oil, 4 tbsp honey, the zest and juice of 1 lime and 2 crushed garlic cloves. Add 4 salmon fillets, skin side up. Cover and place in the fridge for 30 minutes. Turn the grill on to a medium heat. Place the salmon skin side down on a baking tray lined with foil, reserving the marinade. Melt a knob of butter in a pan over a medium heat. Add 2 tsp brown sugar and stir until dissolved, then stir in the remaining marinade. Allow to bubble and reduce for 3-4 minutes until thick and sticky.
Brush the warm marinade over the salmon then grill for 8-10 minutes or until cooked to your liking, brushing with the marinade halfway through. Place on serving plates, drizzle over any remaining glaze and scatter with chopped fresh coriander..

Salmon fish fingers
Serves 4

Preheat the oven 220°C/200°C fan/gas mark 7. Cut 500g centre-cut skinless salmon fillet in half across the width, then cut each half into six equal-sized fingers down the length. Sift 50g plain flour into a shallow bowl, beat 2 eggs in a second and place 120g breadcrumbs in a third. Season each with salt and pepper. Dredge the salmon fingers in the flour, then dip in the egg and finally into the breadcrumbs, pressing to coat evenly. Grease a large baking tray with oil and arrange the fish fingers on top. Bake for 8-10 minutes, turning halfway through, until golden and cooked through. Serve the salmon fish fingers with lemon wedges for squeezing.

Salmon spaghetti with lemon and cream
Serves 4

Cook 300g spaghetti according to package instructions. Heat 2 tbsp olive oil in a large pan over a medium-high heat. Season 4 salmon fillets and add to the pan, skin side down. Cook for 3-4 minutes until the skin is crispy. Turn the salmon over and add 1 sliced onion and a knob of butter. Cook for 2-3 minutes, then transfer the salmon to a chopping board. Add 2 crushed garlic cloves to the pan and cook for one minute. Add 30ml white wine and bubble for a minute, scraping any sticky bits from the bottom of the pan with a wooden spoon. Add 80ml cream and allow to heat through. Remove the skin from the salmon and break the fish into chunks. Return the salmon to the pan and add the zest of 1 lemon. Add 150g frozen peas and 2 spiralised courgettes to the spaghetti for the last minute of cooking, then drain the pasta, reserving some of the cooking water. Add the spaghetti, peas and courgette to the pan. Add a splash of cooking water and the juice of 1 lemon and toss to coat. Season with plenty of black pepper and serve.