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

Salmon & Ginger Salad

   serves 2 - 4   time 30mins 


15 ml olive oil
115 g unsmoked salmon
115 g smoked salmon
12 pink peppercorns, crushed
Grated rind and juice of lime
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 small bunch fresh coriander
115 g rocket (arugula)(cilantro)chopped
Ground black pepper
For the dressing:
15 ml sesame oil
75 ml white wine vinegar
5 ml soy sauce
2.5 cm / 1 in. piece fresh root ginger, peeled and grated

Cooking Method

Heat a griddle pan, brush with the oil, then fry the unsmoked salmon for 5 to 8 minutes until it is just cooked.

Lift the fish out of the pan and place it in a shallow bowl. Flake the salmon into bite-size pieces, sprinkle with the lime rind and juice and set aside.

To make the dressing, mix the sesame oil, vinegar, soy sauce and grated root ginger in a small bowl. Whisk thoroughly until the dressing is combined.
Place the chopped yellow and red peppers, coriander and rocket in a large bowl and toss to combine.
Transfer the salad to a serving dish.
Using kitchen scissors, cut the smoked salmon into bite-size pieces.
Arrange the smoked salmon and griddled salmon on the salad. Sprinkle with black pepper.
Whisk the ginger dressing again and drizzle it over the salad before serving.


trout and salmon fishing