Fabulous Fish Recipes July 2010
Roasted Caramel Salmon
The ginger is listed as optional – don’t feel that you have to buy it just for the sake of 1 teaspoon!
4 x 200 g salmon fillets
1 tablespoon olive oil
salt and freshly ground black pepper
3 tablespoons soy sauce
3 tablespoons fish sauce (nam pla)
100 g brown sugar
1 teaspoon freshly grated ginger (optional)
juice of 1 lime
steamed rice, to serve
a handful of fresh coriander, chopped, to serve
3 or 4 scallions, chopped, to serve
1 red chilli, deseeded and finely chopped, to serve
lime wedges, to serve
Preheat the oven to 220°C. Line a baking tray with parchment paper or foil (for easier clean-up). Place the salmon, skin side down, on the tray. Brush or lightly drizzle the salmon with the olive oil, then season with salt and pepper. Roast for about 11 or 12 minutes, until the salmon is just opaque in the centre.
Meanwhile, heat a frying pan over a medium heat. Add the soy sauce, fish sauce, brown sugar, ginger and lime juice and stir together for a few minutes, until the sugar has dissolved and the sauce is syrupy.
Serve the salmon on steamed rice with the sauce generously drizzled over, then sprinkle over some chopped coriander, scallions and red chilli, with lime wedges on the side.
Serves 4 to 6
These cakes are best served with something creamy. The Creamy Potato Salad with Lemon and Fresh Herbs is perfect, or you could simply whisk 1 or 2 tablespoons lemon juice, a pinch of paprika and some salt and pepper into 200 ml mayonnaise and serve a dollop of it alongside the cakes. A green salad dressed with a lemon vinaigrette would also be good here.
450 g salmon fillet, skinned and deboned and roughly chopped
150 g breadcrumbs
6 scallions, roughly chopped
2 garlic cloves, peeled and crushed
3 tablespoons chopped fresh dill (or 1 teaspoon dried)
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/2 teaspoon salt
3 tablespoons olive oil
Line a baking tray with parchment paper. Combine all the ingredients except the olive oil in a food processor, pulsing until just combined. (If you don’t have a food processor, chop the salmon as finely as you can and mix it together with all the other ingredients except the olive oil in a bowl.) Form the fish mixture into 6 to 8 patties about 1 1/2 cm thick and 8 cm in diameter. The cakes might be quite wet and sloppy, but don’t worry, they’ll firm up in the fridge.
Put the patties on the lined baking tray and cover loosely with cling film. Place in the fridge for at least 30 minutes to allow the cakes to firm up.
Heat the olive oil in a non-stick frying pan over a medium heat, until hot but not smoking. Cook the cakes for 3 to 4 minutes on each side, until golden brown and cooked through. Transfer the cooked cakes to a plate and cover loosely with foil to keep warm while you cook the remaining cakes, then serve.
Instead of potatoes, try using cooked, shredded chicken to make a tasty summertime chicken salad. When using the zest and juice of citrus fruit, don’t forget to zest it first, not the other way around!
1 kg new potatoes
zest and juice of 1 large lemon (about 3 tablespoons lemon juice)
150 ml mayonnaise or crème fraîche
4 scallions, thinly sliced
2 celery stalks, diced
a handful of fresh parsley, chopped
a handful of fresh basil, chopped
2 tablespoons chopped fresh dill
salt and freshly ground black pepper
Bring the potatoes to boil in a large pot of water. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 to 15 minutes (check after 10 minutes – you don’t want them to be too soft, as they need to hold their shape in the salad). Drain well and allow to cool slightly.
Cut the potatoes into halves or quarters, depending on how big they are (you want them to be in bite-sized pieces) and put into a large bowl. Whisk the lemon zest and juice with the mayonnaise or crème fraîche. Pour over the potatoes and toss well to coat. Add all the remaining ingredients and gently toss together. Season to taste with salt and pepper.