Salmon tapas, salmon linguine and salmon curry
Salmon can be an intimidating meat to cook; so elegant if you get it right, but so tasteless if it goes wrong. Don't worry, chef James Tanner has had a fish around for three cracking salmon recipes which are easy to cook.
Salmon with tapas
Serves: 2
Ingredients
250g potato, cut into 2.5 cm cubes50ml olive oil1 large red bird’s eye chilli, finely chopped3 ripe tomatoes, deseeded and chopped2 tsp tomato puree180g fine French beans650g skinless and boneless salmon fillet, cut into 2cm thick slices2 cloves garlic, sliced½ red onion, slicedJuice of half a lemonCrushed sea salt and pepper2 tsp black sesame seeds
Pre heat your oven to 200oc/gas 6
Method
Blanch the cubed potato in salted water for 5 minutes, drain well. Heat a nonstick frying pan add a splash of oil and sauté the blanched potato for approximately 2 minutes to colour.
Spoon the diced potatoes onto a baking tray ready for the oven to warm through.
Use the frying pan from the potatoes add the chopped chilli, chopped tomato and puree. Cook to soften for around 5 minutes, then blitz in a blender slowly adding the olive oil. Season with salt and pepper and pass through a sieve.
Bring a pan of salted water to the boil and blanch the green beans for 5 minutes until only just tender, then drain and set aside.
Sear the salmon, heat a large non stick frying pan add a tbsp of vegetable oil season the salmon fillets and sear for 1 minute on both sides. Transfer 250g of the salmon to the baking tray with the potatoes on and keep warm in the oven. Reserve the remaining salmon to use in salmon and coconut curry or salmon and tomato linguini.
Add a splash of oil to the used salmon pan keeping on a low heat, add the sliced garlic and onion then beans. Add a touch of seasoning and warm through.
Take warm serving plates and add a pile of diced potatoes, next add a pile of mixed beans and top each plate off with a piece of seared salmon. Drizzle over and around the chilli tomato dressing. Squeeze lemon juice over fish and sprinkle with black sesame seeds.
Salmon curry
Serves 2
Ingredients:
200 g basmati rice½ red onion, sliced2 garlic cloves, sliced1 tbsp medium curry powder1 small courgette, diced1 can of coconut milk200g cooked salmonZest and juice of 1 lime1 large handful young spinach leaves3 tbsp chopped coriander
Method:
To cook the rice: Put in saucepan with 400ml water and cover with a tight fitting lid. Cook on a medium heat for around 12 minutes until all the water is evaporated and the rice is tender.
For the curry: Sauté the onion and garlic for a minute to soften add the curry powder and cook for a further minute.
Stir in the courgette, and coconut milk and bring to a simmer. Reduce the mixture a little, then drop in the salmon and lime zest. Cook for a minute then fold through the spinach so it wilts.
Adjust the seasoning and squeeze over lime juice. Stir the chopped coriander through the cooked rice and serve with the salmon curry.
Salmon and tomato Linguini
Serves 2
Ingredients:
170ml white wine1 tbsp tomato puree250ml whipping cream200g quick cook fresh linguini pastaSalt and pepper200g cooked salmon, flaked2 spring onions, sliced6 baby plum tomatoes, sliced in halfSmall handful torn basil leaves
Method:
Put the white wine and tomato puree in a saucepan and bring to a rapid simmer. Add the cream and boil. Season.
Cook the pasta according to packet instructions. Drain and add to the tomato sauce. Fold through flaked salmon, spring onions, tomato and torn basil. Serve.