Salmon Fillet, and Black Bean Rice

 Delicious meal. An oven roasted salmon fillet (19 minutes, drizzled in olive oil), served on a bed of chopped spinach leaves (raw). I boiled some rice with a little turmeric and then drained the rice thoroughly. Mixed with black bean sauce. 

Salmon, Blackbean sauce, and Soy Risotto

 Basmati and Thai black rice. with a broken salmon fillet, and Black bean and soy sauce. Plus Sriracha Chilli Sauce.Cooked slowly in a skillet for twenty minutes (rice boiled separately for twenty minutes).
 

I had some leftovers, which I cooked with diced garlic. Also excellent.

Salmon and Pollock Seafood Pie

A strightfowrard oven based meal.  A tray of fish pieces intended for a fish pie: I used the salmon and the pollock for this. Cooked on a base of julienned purple onion, in a wheat and milk sauce, dressed in fines herbes and vegetable stock. 

The fish base was covered in mashed and textured potato, mixed with salted butter, and cooked for at least an hour at 180 deg C on the middle shelf of the oven. Served with garden peas, cooked separately. 

As a Scot, I love fish food. It was a major part of our diet until recently. We've been favoured with ingredients and dishes from all over the world. I can live with all of it :-).

 

Salmon and Cod Potato Pie

The base of the pie was a thick vegetable stew (from the fridge) of sweet potato, potato, carrot, diced mushrooms, and spring onion, plus kamut grains, a little chopped red chilli, chopped garlic, and cardamom seed, fresh from three crushed pods.

The fish pieces were placed on top of the vegetable stew in a roasting dish, distributed evenly.

On top of that, a layer of potato mashed with a knob of butter was added (and a little salt and pepper), and textured with a fork.

The roasting tray was placed on the middle shelf of an oven preheated to 190 deg C, uncovered. Depending on the depth of the roasting dish, the cooking time will be somewhere between 45 minutes and one hour (it will be properly cooked after 45 minutes, but it may take longer for the desired browning of the potato topping - judge by eye!).

Served with a little American or German mustard.

The fish pieces were sourced from Sainsbury's, who often make up inexpensive packs for making this kind of dish.

Flaked Salmon in a Sweet Chilli Sauce

A fillet of red salmon steamed for twenty minutes, then de-skinned, and then flaked with a fork.

Mixed together with a third of a cup of long grain rice, cooked for fifteen minutes in boiling salted water, and then drained.

Served with sweet red chilli sauce, and some black pepper.

Seafood Pie (Red Salmon, Haddock and Smoked Pollock)

This pie was made with a selection of fish pieces found in Sainsbury's supermarket. The fish was first blanched in boiling water, and then poached for seven minutes under glass.

I made a white sauce with cornflour, milk and some Blue Stilton cheese (about 100g). Stirred until the cheese had entirely melted. Add the fish pieces to the sauce, along with a couple of dessert spoonfuls of drained garden peas, and remove from the heat.

Four large potatoes were boiled until soft, then mashed with a little butter and pepper. The oven was heated to 150deg C while the potatoes were cooking on the hob.

Add the fish sauce mix to an oven-proof baking dish, then spoon the mashed potato on top. Texture the surface of the mash with a fork, until it looks a little like a ploughed field.

Cook the pie in the middle of the oven for about 45 minutes. Check frequently that the potato topping is browning. The pie will be ready when the topping is a golden brown.

Salmon Fillet with Spicy Sauce

Scottish Salmon fillet, bought from Sainsbury's. Taken from the freezer and steamed for half an hour to thirty-five minutes.

The spicy sauce was made with tomato puree, onion, spring onion and diced chestnut mushrooms, plus garlic, black pepper, and some green chilli. The sauce was cooked for forty minutes at a simmer under glass, stirring occasionally.

Served with steamed green beans, in a separate steamer section, for five to ten minutes.

Simple and delicious!

Salmon in a Garlic and Black Bean Risotto

Made with one fillet of Scottish Salmon, from the fridge, which had been steamed the previous day for around fifteen minutes (from chilled, not frozen). The fillet was broken up into  flakes using a fork, and the skin of the fillet was discarded. 

I added the flakes to a bowl, and added two dessert spoonfuls of garlic and black bean sauce (available from most supermarkets). The sauce and the salmon flakes were thoroughly mixed together. Cover the bowl, and set aside. 

Boil some white basmati rice for eight to ten minutes until the rice is ready, and drain. Allow to cool for five minutes. 

Add some sunflower oil to the wok, and turn up the heat. Add the rice and the salmon and black bean sauce, and stir together thoroughly for a couple of minutes. Turn the heat down to low, and continue to stir the risotto for another couple of minutes. 

Serve exactly as it is, or perhaps enjoy the dish with some jasmine tea.

A baked variant of this dish, without stir-frying, is elsewhere on this site. 

Salmon Fillets cooked in Butter

Boneless salmon fillets roasted in the oven with knobs of butter and black pepper, and wrapped in aluminium foil. Cooked for eighteen minutes at 200 deg C, on the middle shelf.

Served with flat cut potato, fried in a little butter in a flat lidded pan for twenty minutes, first at medium heat for ten minutes, and then at a low heat. Turned once.

Serve dressed with freshly ground black pepper and a couple of splashes of Tabasco sauce.

This is dish no 488, so I am closing in on 500 recipes!

Cod, Haddock and Salmon Pie, with Sweet Potato

A simple fish pie made with potato, sweet potato, red onion, shelled peas, cornmeal, salmon, haddock, cod, Cheddar cheese, white pepper, salt, and turmeric.

The pack of fish pieces was bought from a supermarket, and was first steamed for fifteen minutes, while I stirfried the sliced red onion, and boiled the potato and sweet potato chunks until soft.

The sauce was made with four dessert spoonfuls of Greek style yoghurt (instead of the more usual milk), plus two heaped teaspoonfuls of cornmeal (instead of the more usual cornflour). Add water. Stir the ingredients together, and bring to the boil. Add a quarter teaspoonful of Dijon mustard, and a quarter teaspoonful of black pepper. Add two pinches of salt. Add a quarter teaspoonful of turmeric powder. Stir together. Finally, add about 80g of medium strength cheddar cheese, sliced into squares. Stir together until the cheese has dissolved into the sauce. Turn down the heat, and allow to simmer for ten minutes, stirring regularly.

The sauce was allowed to cool, and then half of it was added to the small casserole dish chosen for the pie. I added the fish pieces, the onion, and about 100g of shelled peas. I added a layer of grated cheese to the casserole dish.

When the potato and sweet potato had cooled after being drained, the pieces were mashed together in a glass bowl. The mash was added on top of the layer of grated cheese and grooved with a fork.

Cook in a preheated oven for fifty minutes at between 180-90 deg C. Serve with three dessert spoonfuls of the cheese sauce.

Cod, Haddock, & Salmon Fishcakes, with a Salted Spinach Sauce

Fishcakes from Sainsbury's, with a white sauce centre, served with a salted spinach and onion sauce.

The breaded fishcakes contained a mixture of cod, haddock and Scottish Salmon. Cooked in an oiled roasting tray for 25 minutes at 200 deg C (watch carefully).

The spinach and onion sauce was made with 150g of freshly chopped spinach leaves in boiling salted water (a pinch), two teaspoonfuls of Bisto onion gravy granules, a pinch of paprika, a large pinch of rosemary, and vegetable stock. Cooked on the hob for at least 40 minutes, until it thickens. Stirred occasionally to prevent sticking. The spinach sauce can be blended if preferred. Delicious either way!

Fish Pie with Stilton Cheese Sauce

Modelled on a fish pie my mother sometimes makes. Though she generally dislikes cheese, so she wouldn't have made one like this :-). 

First I boiled eight medium sized potatoes in their skins for 30 minutes under glass (in salted water). I used three different kinds of fish in chunks - salmon, smoked Pollock, and Haddock. Enough to cover the base of a small roasting tray. The chunks were stir-fried in some sunflower oil at a medium heat under glass, 4-5 minutes each side, then were placed in the roasting tray. I made a sauce with some cornflour and water, and cut thin slices of about 150 grams of Blue Stilton cheese. Half of it went into the sauce, along with two handfuls of freshly podded peas.  

The boiled potatoes were drained, and placed in a large glass bowl, I mashed the potatoes, first with a masher, and once there was a mostly even mash, I used a fork. I also used the fork to introduce the rest of the Stilton cheese into the potato, along with a knob of butter. 

Once the cheese sauce was sufficiently thickened, I poured it over the cooked fish pieces in the roasting tray. Then I spooned the mashed potato on top. The surface of the potato was textured with a fork, in order to produce crispy ridges in the pie crust. 

The pie tray was placed in an oven preheated to 180 deg C for an hour, until the surface of the pie was golden brown. Voila! A delicious and nutritious fish pie, which can be adapted to whatever fish you have available. 

Fish Pie with Stilton Cheese Sauce

Flaked Salmon in Garlic and Black Bean sauce.

The fillet of salmon was originally poached, and allowed to cool. The skin was removed from the fillet, and the flesh was flaked. Afterwards put into a baking tin, and the garlic and black bean sauce was brushed over the flakes.Grilled for ten minutes till slightly crisp. Served with completely unsalted basmati rice.

Flaked Salmon in Garlic and Black Bean sauce.