Salmon and couscous parcels
Preheat the oven to 180°C/160°C fan/gas mark 4. Put 100g dried couscous in a bowl with 1 tbsp extra-virgin olive oil and 1 bashed garlic clove. Add 200ml boiling vegetable stock, cover and allow to fsit for 10 minutes. Finely chop 1 roasted red pepper, 1 red onion and a small handful of sun-dried tomatoes. Uncover the couscous and fluff up with a fork. Remove the garlic and stir through the chopped vegetables and 1 tbsp chopped parsley. Place two squares of parchment paper on a baking tray and divide the couscous between the two. To each mound of couscous, add a salmon fillet and 2 slices of lemon. Sprinkle with a little parsley, salt and pepper and wrap each parcel up. Bake for 10-15 minutes. Serve in the parcel.
Teriyaki salmon and noodle salad.
In a small pot, combine 4 tbsp soy sauce, 2 tbsp honey, 2 tbsp mirin or sherry, 1 crushed garlic clove and 1 tbsp grated ginger. Dissolve 1 tbsp cornflour in a little water and add to the pot. Cook over a low heat, stirring constantly, until it becomes thick. Allow to cool to room temperature. Pour the teriyaki glaze over 4 salmon fillets. Sprinkle with 2 tsp of sesame seeds and grill for 12-15 minutes. In a bowl, combine 2 tbsp soy sauce, 2 tbsp sesame oil, the juice of ½ a lime, 1 chopped red chilli and 1 crushed garlic clove to make the dressing. Stir-fry a selection of vegetables such as pak choi, peppers, onion, carrots, mangetout and baby corn. Remove the wok from the heat and add 3 cooked nests of noodles and the dressing. Toss together and serve with the salmon.
In a bowl mix together 2 tbsp vodka or gin with 2 tbsp sugar, 5 tbsp sea salt, 6 crushed black peppercorns and 2 tbsp chopped fresh dill. Place a layer of about half of the salt mixture on the bottom of a sealable bag, place 2 x 150g portions of salmon on top and scatter over the remainder of the salt. Seal the bag, removing as much air as possible, and gently press and massage the cure into the fish. Leave in the fridge for a minimum of five hours before serving. To serve, thinly slice the gravadlax and serve with crème fraiche, chopped dill and rye bread.
Smoked salmon rillettes
Steam 160g fresh salmon until cooked, then allow to cool. Flake the salmon apart with a fork. In a food processor, blend 200g smoked salmon, 40g crème fraiche, 1 tbsp lemon juice and 40g softened butter with salt and pepper together until smooth. Stir in 1½ tbsp snipped fresh chives and the flaked steamed salmon. Transfer to a bowl or jar and cover with 50g melted butter to form a seal. Serve with Melba toast, lemon wedges and a mixed salad.
Preheat the oven to 180°C/160° fan/gas mark 4. Pour 1l milk into a saucepan, add 1 bay leaf, 1 strip of lemon peel, 4 peppercorns, and 1 garlic clove, bring to the boil and reduce to a low simmer. Place 400g skinless, boneless salmon into the milk and poach for 10 minutes. Remove the salmon out and flake it apart using a fork. Strain the milk into a clean jug. Melt 50g butter in a pot, add 50g plain flour and stir to a paste; gradually add the reserved milk until you have a smooth sauce. Add 1 heaped tsp wholegrain mustard and season well with salt and pepper. Spoon a layer of sauce into the bottom of a lasagne dish, then stir the fish, 2 tbsp chopped fresh tarragon, 200g spinach, and 1 bunch of halved asparagus spears into the sauce. Make alternating layers of fresh lasagne sheets and the sauce mixture, continuing to the top of the dish and finishing with the a layer of sauce. Sprinkle 150g white Cheddar over the top and bake for 30-40 minutes.