They say our taste buds change over time, and it couldn’t be more true for salmon enthusiasts! If you once avoided fishy dishes but have now developed a strong affinity for salmon recipes, you’re not alone!
Join the community of salmon enthusiasts and explore these incredibly simple and enjoyable recipes that will delight your palate!
Salmon and caper sauce
Get ready to embark on a delicious culinary journey as we dive into the world of salmon and caper sauce! This delectable combination brings together the rich and succulent taste of salmon with the zesty tang of capers, creating a symphony of flavours that will make your taste buds dance with delight.
Whether you’re a long-time seafood enthusiast or a recent convert to the wonders of salmon, this recipe is sure to reel you in and leave you craving more. So, prepare to embark on a delightful salmon and caper sauce adventure!
| Ingredients |
|---|
| 2 slices of salmon |
| 1/4 lb. batter |
| 1/2 teaspoonful of chopped parsley |
| 1 shallot |
| Salt |
| Pepper |
| Grated nutmeg to taste |
| Instructions |
|---|
| 1. Lay the salmon in a baking dish. |
| 2. Place pieces of butter over it. |
| 3. Add the chopped parsley, shallot, salt, pepper, and grated nutmeg. |
| 4. Rub a little of the seasoning into the fish. |
| 5. Baste it frequently while cooking. |
| 6. When done, take it out and let it drain for a minute or two. |
| 7. Lay the salmon in a serving dish. |
| 8. Pour caper sauce over it. |
| 9. Serve and enjoy! |
Please note that specific measurements and cooking times may vary based on personal preferences and desired results. Adjustments can be made accordingly.
Bon appétit!
Teriyaki salmon with sesame pak choi
Prepare to be taken on a taste journey that seamlessly blends the best of Eastern and Western flavours with our Teriyaki Salmon with Sesame Pak Choi recipe!
This dish brings together the succulent richness of salmon glazed with sweet and savoury teriyaki sauce and the vibrant crunch of sesame-infused pak choi. The result? The result is a delectable masterpiece that is both satisfying and utterly delightful. So, don your chef’s hat, grab your chopsticks, and let’s wok and roll with this delightful fusion of flavours that is sure to have you coming back for seconds!
| Introduction |
| – Flavorful Fusion |
| – East and West Blend |
| Salmon |
| – Succulent Richness |
| – Sweet and Savory Teriyaki Glaze |
| Sesame Pak Choi |
| – Vibrant Crunch |
| – Sesame-Infused |
| Overall |
| – Mouthwatering Masterpiece |
| – Satisfying and Delightful |
Curried Salmon
Indulge in the exquisite taste of curried salmon, a dish that combines succulent salmon with a medley of aromatic spices. This delightful fusion of flavours creates a culinary masterpiece that will tantalise your taste buds and leave you craving more.
| INGREDIENTS | DIRECTIONS |
|---|---|
| Any remains of boiled salmon | Cut the salmon into small square pieces. Carefully take away all skin and bone. Lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. |
| 3/4 pint of strong or medium stock | |
| 1 onion | Cut up the onions into small pieces, and fry them of a pale brown in the butter. |
| 1 tablespoonful of curry powder | |
| 1 teaspoonful of Harvey’s sauce | |
| 1 teaspoonful of anchovy sauce | |
| 1 oz. of butter | |
| The juice of 1/2 lemon | |
| Cayenne and salt to taste |
Simmer all the ingredients but the salmon gently until the onion is tender, occasionally stirring the contents. Once the onions are cooked, add the cut salmon to the stewpan and let it gradually heat through. Be careful not to let it boil for too long in order to maintain the salmon’s texture and flavour. Enjoy your delicious curried salmon!
Citrus Baked Salmon
Indulge in a burst of refreshing flavours with citrus baked salmon— a dish that marries the succulent richness of salmon with the vibrant zest of citrus fruits. This delightful culinary creation will take your taste buds on a tantalising journey, leaving you craving more of its bright and savoury goodness.
| INGREDIENTS | DIRECTIONS |
|---|---|
| Cooking spray | Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. |
| 4 (3-ounce) fillets salmon | Place salmon fillets in the baking dish. |
| ¼ cup lemon juice | Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper until well blended. Drizzle over salmon in the baking dish. |
| ¼ cup orange juice | |
| ¼ cup lime juice | |
| 2 teaspoons melted butter | |
| 1 teaspoon dried parsley | |
| ½ teaspoon ground paprika | |
| ¼ teaspoon salt | |
| ¼ teaspoon ground black pepper |
Bake the salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted in the centre should read 145 degrees Fahrenheit (63 degrees Celsius). Enjoy your zesty and flavourful citrus salmon!
Salmon à la Genovese
Embark on a culinary journey to the sunny shores of Genoa with Salmon a la Genovese, a delightful Mediterranean dish that celebrates the rich flavours of the Italian coastline. This sumptuous creation features tender salmon fillets perfectly complemented by a vibrant blend of basil, pine nuts, and garlic, creating a symphony of taste that will transport you to the heart of the Italian Riviera.
| INGREDIENTS | DIRECTIONS |
|---|---|
| Two slices of salmon | Rub the bottom of a stewpan with butter, and put in the shallots, herbs, bay leaves, carrots, mace, and seasoning; stir them for 10 minutes over an apparent fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stews in this gravy. |
| Two chopped shallots | |
| A little parsley | |
| A small bunch of herbs | |
| 2 bay leaves | |
| 2 carrots | |
| Pounded mace | |
| Pepper and salt to taste | |
| 4 tablespoonfuls of Madeira | |
| 1/2 pint of white stock | |
| Thickening of butter and flour | |
| 1 teaspoonful of essence of anchovies | |
| The juice of 1 lemon | |
| Cayenne and salt to taste |
Take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thickened with butter and flour, and put in the anchovies, lemon juice, cayenne, and salt. Lay the salmon on a hot dish, pour over part of the sauce, and serve the remainder in a tureen. Enjoy the rich and flavourful Salmon à la Genovese!
Paleo Pecan-Maple Salmon
Paleo Pecan-Maple Salmon is a delectable and nutritious dish that combines the rich flavours of pecans and maple syrup with the succulent taste of salmon. This Paleo-friendly recipe is perfect for those following a grain-free and dairy-free lifestyle while craving a delightful culinary experience.
| INGREDIENTS |
|---|
| Salmon fillets (4 ounces) |
| Salt and ground black pepper, to taste |
| 1/2 cup pecans |
| 3 tablespoons pure maple syrup |
| 1 tablespoon apple cider vinegar |
| 1 teaspoon smoked paprika |
| 1/2 teaspoon chipotle pepper powder |
| 1/2 teaspoon onion powder |
| DIRECTIONS |
|---|
| 1. Place salmon fillets on a baking sheet and season with salt and black pepper. |
| 2. In a food processor, combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder. Pulse until the texture is crumbly. |
| 3. Spoon the pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours. |
| 4. Preheat oven to 425 degrees F (220 degrees C). |
| 5. Bake salmon in the preheated oven until it flakes easily with a fork, 12 to 14 minutes. |
Enjoy this flavourful Paleo Pecan-Maple Salmon, which combines the richness of pecans and maple syrup with the salmon’s tender and succulent taste. The nutty-sweet glaze adds a delightful crunch and flavour to the fish, making it a perfect dish for a wholesome and satisfying meal. You can create a delicious and nutritious salmon recipe that fits your Paleo lifestyle with just a few simple ingredients.
Lemon-Pepper Salmon
Lemon-pepper salmon is a delightful, zesty dish that brings out the natural flavours of fresh salmon. With a perfect blend of tangy lemon and aromatic pepper, this recipe has a burst of flavour in every bite. The simplicity of the ingredients allows the salmon to shine, making it an ideal choice for a quick and delicious weeknight dinner.
| INGREDIENTS | DIRECTIONS |
|---|---|
| 2 tablespoons of butter | 1. Heat the butter and olive oil in a large skillet over medium heat. |
| 2 tablespoons of olive oil | 2. Place salmon in the skillet and season with garlic, lemon pepper, and salt. |
| 4 (4-ounce) salmon steaks | 3. Pour 1/4 cup water around the salmon. |
| 1 teaspoon minced garlic | 4. Place tomatoes and cilantro in the skillet. Cover and cook for 15 minutes, or until fish is |
| 1 tablespoon lemon pepper | easily flaked with a fork. |
| 1 teaspoon salt | |
| ¼ cup water | |
| 1 cup chopped fresh tomatoes | |
| 1 cup chopped fresh cilantro | |
| 2 cups boiling water | |
| 1 cup uncooked couscous | 5. Bring 2 cups of water to boil in a pot. Remove from heat, and mix in couscous. Cover and let sit |
| for 5 minutes. | |
| 6. Serve the cooked salmon over couscous, and drizzle with sauce from the skillet. |
Enjoy your lemon-pepper salmon with flavourful couscous and the delightful sauce from the skillet!
Turmeric Salmon With Coconut Crisp
Turmeric Salmon with Coconut Crisp is a delightful and flavourful dish that combines the richness of salmon with the warm and earthy notes of turmeric.
The salmon fillets are marinated in a fragrant turmeric-spiced mixture, infusing them with a golden hue and a burst of taste. The tantalising aroma fills the kitchen as they cook, making it impossible to resist.
| INGREDIENTS | DIRECTIONS |
|---|---|
| 5 Tbsp. extra-virgin olive oil, divided | ½ tsp ground turmeric |
| 2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate) | |
| 1 large shallot, thinly sliced | |
| 1 3″ piece ginger, peeled, thinly sliced lengthwise | |
| Kosher salt | |
| ½ tsp. ground turmeric | |
| 1 1½-lb. skinless salmon fillet, preferably centre cut | Combine 2 tbsp. of oil and turmeric in a small bowl. Place the salmon, flat side down, on top of the greens in the skillet. Season the salmon with salt and coat it with turmeric oil. Transfer to the oven and bake until the fillet is just opaque in the centre and flakes easily and the greens are tender, 25–30 minutes. |
| 3 garlic cloves, thinly sliced | |
| ½ serrano chile, thinly sliced | |
| ½ cup unsweetened coconut flakes | |
| Freshly ground black pepper | |
| Meanwhile, heat the remaining 1 tbsp. of oil in a small skillet over medium. Add the garlic, chile, and coconut flakes and cook, often stirring, until the garlic and coconut turn golden, about 5 minutes. Transfer the coconut crisp to a small bowl and season lightly with salt. | |
| Season fish and greens with pepper; serve with coconut crisp for topping. |
Salmon with Cucumber–Yogurt Sauce and Carrot Salad
Salmon with cucumber-yoghurt sauce and carrot salad is a refreshing and healthy dish that brings together the succulent flavours of salmon, the coolness of cucumber-yogurt sauce, and the zesty goodness of carrot salad. This recipe is perfect for a light yet satisfying meal packed with nutrients.
| Ingredients | Instructions |
|---|---|
| Cucumber-Yogurt Sauce | For toast, toast cumin seeds in a small dry skillet over medium heat for about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice. |
| For toast, toast cumin seeds in a small dry skillet over medium heat for about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice. | |
| Carrot Salad | forToast cumin seeds in a small dry skillet over medium heat for about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice. |
| Season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the centre, 1–2 minutes for medium rare. | |
| Salmon and Assembly | Divide fillets among plates, skin side up, and serve with cucumber-yoghurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt. |
| Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt. |
Here is a collection of delightful Lambrini cocktails that can enhance any occasion. From the zesty Orange Ocean Oscar to the nostalgic Bubble Gummies, each recipe brings a unique twist to your favourite sparkling drink. Whether you’re hosting a party, having a cosy night in, or celebrating a special event, these Lambrini cocktails are sure to impress and refresh.
