25 June 2017

How to Make the Most of a Bargain Salmon

I had salmon for dinner last night and then again for lunch today – I eat a lot of salmon. Every time Tesco has whole fish at half price price (so about £16 depending on the size) I buy one and eat it all myself – my real man, of course, not liking it.

So, I thought I’d go on a bit about salmon and some of the great ways to eat it.

When I first took to buying whole salmon, I didn’t have the shop scale and fillet it for me because I know how to do it. After a while I realised my silliness – it saves quite a lot of work and mess if they do it for you and they still let you take home the head and bones.



lots of salmon recipes

I always put the skeleton and head in a large pot with just enough cold water to cover it. Bring it to the boil, turn down the heat, cover and simmer for about 5 mins till the flesh is translucent. Drain (there is not much point in keeping the “stock” it won’t have assumed much flavour in that short time) and set aside till cool enough to handle. Then, using your fingers, remove every useful bit of salmon you can from the wreckage. 


make the most of fish bones
See later in this post for some ideas for these scraps.

When I portion the salmon fillets I usually get about 12 x 170g/6oz fillets, I have, however, a small (but perfectly formed!) appetite so I often have a little salmon leftover after dinner. Adding this to the scraps removed from the bones I generally get 18 or 20 meals out my salmon so it’s quite a bargain.


how long to cook fish


Some Easy & Delicious Ways to Cook Salmon Fillets



Roasted Salmon with Asparagus & New Potatoes


This is what I ate last night, I have been having this a lot recently, it is so summery and we do have a sack of new potatoes to eat up! (Another salmon recipe here too!) 


Per person …

4 or 5 new potatoes – skin still on
1 x 170g/6 oz salmon fillet
1 tablespoon olive oil
salt and pepper
a handful of frozen peas
6 asparagus spears, halves – woody ends discarded
generous knob of butter
½ lemon


~ Preheat oven to 200°C/400°F/180ºC fan/gas 6.
~ Wash and prepare enough new potatoes for one.
~ Cover potatoes in cold water, add a little salt, bring to the boil, turn the heat down to a simmer, cover the pan and cook till tender - about 20-25 minutes.
~ When the potatoes are almost done coat the salmon piece(s) with a little oil and season.
~ Place in an oven proof pan and roast in the oven for 10 minutes or until the fish flakes easily.
~ Now cook the peas and asparagus – just put together in a small pan, cover with boiling water, put on the lid, turn down the heat and simmer 5 minutes.
~ When the potatoes and the vegetables are cooked drain and leave warm in their pans till needed.
~ When the fish is cooked remove from the pan and set in a warm place lightly covered with foil.
~ Add a generous knob of butter to the warm pan, turn the potatoes and vegetables in the butter.
~ Return the salmon to the pan and turn gently together with everything else.
~ Add a good sprinkle of lemon juice.
~ Serve.
~ Drizzle with mayonnaise.


Salmon & Leek Gratin

seafood gratin

Per person …

170g salmon fillet
1 small leek – cleaned and thinly sliced
15g butter
1 tablespoon of dry white wine or stock
90g double cream
a girly handful of breadcrumbs

~ Melt the butter in a small pan and stir in the leeks to coat thoroughly.
~ Turn down the heat and press something suitable (ie. a butter wrapper, greaseproof paper of piece of foil) directly onto the surface of the leeks. Cover the pan.
~ Cook gently for 10-15 minutes keeping an eye on things and giving the occasional stir till very tender.
~ Place the piece of salmon on top of the leeks and cook for another 6-8 minutes till the fish flakes easy with the simple application of a fork.
~ Set the fish aside, and crumble the vegetable Oxo or similar into the leeks.
~ Add the wine or water and stir to dissolve the stock cube.
~ Add the cream, bring to a boil and cook a minute or two.
~ Taste and season.
~ Remove from the heat, flake the salmon and fold into the creamy goo.
~ Turn into a heatproof dish, sprinkle with the crumbs, dot with butter and finish under a hot grill.


Marmalade Glazed Salmon


Simply glaze salmon by brushing a little marmalade (almost any will do!) over the fish for the last few minutes of baking or grilling. I like a good sprinkle of freshly ground black pepper on mine.
salmon glazed with marmalade


Salmon with Hollandaise Sauce


Cook your salmon as you wish; roast, fry, poach, etc and serve with Hollandaise Sauce which is a perfect complement to most seafood.



poached salmon


Salmon Poached in Ginger & Lemon Tea


This is something I made when reviewing some fruit and herb teas – it was a peculiar idea but worked so well I have made it several times since. 


And here are some ideas for the …

Salmon Trimmings & Leftovers


Salmon & Boursin Pâté – ish Stuff


This was today’s lunch, it is delicious, rather strange and a bit of a cheat. Call me Delia if you wish!

Put the leftover pies of salmon into bowl together with an equal-ish quantity of herb and garlic Boursin. Add a generous squirt of roasted garlic mayonnaise (I always keep M & S roasted garlic mayo in stock because my real man doesn’t like the smell of garlic so I don’t often roast my own) and a teaspoon or two of sweet chilli sauce. Mix and stir and crush to amalgamate. Eat with toast and a glass of white wine.


quick salmon and Boursin pate


Lemony Salmon Salad


See here for Six Sexy Salads for Summer including this salmon salad.


salmon and lemon salad

Tagliatelle with Salmon Alfredo


Gently warm the salmon leftovers in this lovely Alfredo Sauce and maybe add a touch of lemon and some black pepper.

Alternatively toss with pasta in garlic butter with lemon and herbs. Top with pangrattato for a lovely, quick, easy, cheap, crunchy finish



Seafood Chowder


Use salmon scraps in this gorgeous seafood chowder recipe.



salmon chowder

Salmon, Chilli & Sweet Potato Cakes


Or other fishcakes, of course, but these are good.


100g cooked salmon 
1 sweet potato – approx. 200g
sweet chilli sauce to taste – about 2 tsp

~ Peel and dice the sweet potato, cover with cold water, add the salt, bring to a boil, turn down the heat, cover and simmer for about 15 minutes till tender.
~ Drain and cool to room temperature.
~ Break up the salmon, add to the sweet potato together with Sweet Chilli Sauce, if using, and munge the lot together.
~ Taste and season, form into cakes, coat in seasoned flour and shallow fry till hot and crisp and golden on both sides.


Also, of course, salads, sandwiches etc.


Pin It!

1 comment:

Sue said...

Some brilliant ideas here :-)