Salmon Recipes

Cooking Salmon  

Salmon Spaghetti

Asian Grilled Salmon

Salmon Burgers

Peppered Salmon

Manx Smoked Salmon

Salmon Teriyaki

Smoked Salmon Terrine
Salmon & Ginger Salad
Smoked Salmon Rice
Salmon in Cream
Smoked Salmon Kedgeree
Garlic Herb Salmon
Salmon & Sweet Potato

Seared Salmon

Spicy Salmon Broth

Salmon Tagliatelle

Italian Poached Salmon

Salmon Flan

Grilled Salmon Salsa

Marinated Salmon

Poached Salmon Salad
Salmon Fish Cakes
Grilled Salmon & Salad
Smoked Salmon Pate
Salmon Fuseli
Salmon en Croute
Salmon Tortilla Cones

Grilled Salmon & Spring Vegetable Salad

serves 2 - 4  time 30 - 60mins  



350 g small new potatoes
4 quail's eggs
115 g young carrots scrubbed or scraped
115 g baby corn on the cob
115 g sugar snap peas
115 g fine green beans
115 g young courgettes
115 g patty-pan squash (optional)(zucchini)
120 ml French dressing
4 x 150 g salmon fillets
115 g sorrel, stems removed
Salt & ground black pepper

Cooking Method

1. Bring the potatoes to the boil in salted water and cook for about 15 minutes until tender. Drain, cover and keep warm.

2. Cover the quail's eggs with boiling water and cook for 8 minutes. Refresh under cold water, shell and cut in half.

3. Bring a pan of salted water to the boil, add the carrots, sweetcorn, sugar snap peas, beans, courgettes and squash, if using, and cook for 2 to 3 minutes. Drain well.
4. Place the hot vegetables and potatoes in a bowl, moisten with a little French dressing and allow to cool.

5. Preheat the grill (broiler).

6. Brush the salmon fillets with some of the French dressing and grill (broil) for 6 minutes, turning once.
7. Place the sorrel in a stainless-steel or enamel pan with 30 ml French dressing. Cover and soften over a gentle heat for 2 minutes.
8. Strain and cool to room temperature. Divide the potatoes and vegetables among four large serving plates.
9. Add a piece of salmon to each plate and top with a spoonful of sorrel and two pieces of quail's egg.
10. Season to taste.

trout and salmon fishing