SALMON RECIPES

 
   

Salmon Recipes

Cooking Salmon  
Salmon Spaghetti  
Asian Grilled Salmon
Salmon Burgers
Peppered Salmon
Manx Smoked Salmon
Salmon Teriyaki
Seared Salmon  
Spicy Salmon Broth  
Salmon Tagliatelle
Italian Poached Salmon
Grilled Salmon & Salsa
Marinated Salmon
Smoked Salmon Terrine  
Poached Salmon Salad
Salmon & Ginger Salad  
Salmon Fish Cakes  
Smoked Salmon & Rice  
Grilled Salmon & Salad
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Salmon in Cream  
Smoked Salmon Pate  
Salmon Kedgeree  
Salmon Fuseli  
Garlic & Herb Salmon  
Salmon en Croute  
Salmon Sweet Potato  
Salmon Tortilla Cones  
   

Grilled Salmon & Spring Vegetable Salad

serves 2 - 4  time 30 - 60mins  

 

Ingredients

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.

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