Simple Salmon Fishcakes

It's a bit of a stretch to call this a recipe... it's more of a matter of assembling things!  A simple store-cupboard meal which we enjoy and hope you will too. 

The ingredients (if you can call them that) are a tin of salmon, one egg, some left over root vegetable mash and freshly ground black pepper.






After draining the tinned salmon, the bones and skin were removed.

The salmon was then mixed in with the mashed vegetables and seasoned well.

Next, the salmon/mash mix was formed into little patties/fishcakes using a silicone measuring cup... you could also use ramekins, spoons or your hands to do this.

Once formed, the fishcakes were coated in beaten egg.

Having heated some butter and oil in a frying pan, the fishcakes were cooked until golden brown.

We served our fishcakes with steamed broccoli florets this time but peas, sweetcorn or a green salad would also work well.

Speedy Salmon Supper

Another long standing recipe to share with you today.  This meal has been something I have cooked for many, many years... and, luckily, it's something Sous Chef J likes to eat.

The ingredients were assembled, as usual... 

2 Tbsp Olive Oil
1 onion, chopped
1 red pepper, deseeded and sliced
300g salmon (poached/steamed and skin removed if fresh - or drain a 418g tinned salmon)
Juice of one lemon
400g can of chopped tomatoes

This time we were using fresh salmon, so it was steamed whilst the onion and peppers were being cooked.  To start with, the oil was heated in a large frying pan and the onion was gently fried for about 5 minutes.   At this point, the salmon was removed from the heat and left to cool.  Then the sliced red pepper was added to the frying pan with the onion and the mix was cooked for a further 5 minutes. 

Having flaked the salmon, it was added, with the lemon juice and tomatoes to the frying pan. 

After generously seasoning the mix with freshly ground black pepper, it was cooked for another 5 minutes. 

We served it with green salad and a few potatoes but you can also serve with rice.

It's a great dish to 'make salmon go further' and can be expanded to feed more than 4 people by the addition of more sliced peppers and a couple more salmon steaks.  As Sous Chef J observed "if you multiply the salmon pieces by 2, you find out how many you can feed".... and if we make it using yellow and orange peppers instead of just red ones, we call it Colourful Salmon Supper.

Salmon in a parcel

This is a speedy salmon recipe which can be baked in the oven on cooler days or cooked on a barbecue if it's summery weather.

Simple, as ever, needing just salmon (either a piece or fillets - up to you), some English mustard powder, demerara sugar, lemon juice and black pepper.

We lined a baking tray with a large piece of aluminium foil - overlapping the ends well (this needs to be used this to enclose the salmon before cooking.)

Next the salmon fillets were placed on the foil and some mustard powder was sprinkled on the fish (about half a teaspoon per fillet), we followed this with the sugar (about 1 teaspoon a fillet) and then added a good amount of lemon juice (we used half a lemon for 4 fillets).  Finally, the salmon was topped with a good grind of  freshly ground black pepper.


Then the foil was folded over the fish and scrunched up to make a sealed parcel. 

The parcel was placed in a pre-heated oven (180C) on baking tray for about 20 minutes.  If cooking on a barbecue, place the foil parcel directly on the grill once the coals are hot and cook for 15-20 minutes.

After cooking, we opened the foil parcel and served.  The mustard, sugar and lemon juice had made a lovely sauce to accompany the fish.

Salmon Salad

This is a recipe for a store cupboard salad that we often make to take out for meals on the move over the summer months. As always, there's not much involved and it can be prepared the day before its needed so is perfect for days out that require an early start.

Just a few ingredients are needed and these are:- about half a cup of peanuts (salted or unsalted), one small tin of salmon (remove skin and bones then flake), two apples (cored and chopped into 1cm pieces), 3 tablespoons of mayonnaise and the juice of half a lemon. The mayonnaise and lemon juice were mixed in a large bowl. Next the chopped apples were added and coated in the mayonnaise mix before adding the peanuts. All the ingredients were mixed again before the salmon flakes were stirred through. This was the result... .. it's stored in a pyrex dish in the fridge until we're ready to eat.

It is great to take on a picnic in individual portions or can be served with a green salad as a tasty light meal.

Serves 4 (with green salad) or more as a side dish...