Salmon Fillets

dawnylou

Salmon fillets are nice grilled with sesame seeds sprinkled on top.
Or chilli powder!

Or a little bit of a brown sugar and butter paste

Bargain_Rzl

See #4 of Churchmouse's suggestions: I do something similar. It's based on a fish pie recipe posted on here years ago by arkonite_babe, adapted as I've got used to cooking it.

I use a mixture of salmon and white fish (no prawns) and I top it with mashed UNPEELED potatoes cos that's yummy and retains all the fibre

lindens

Wow thanks everyone, some lovely recipes on there.
I can't wait to try those out!
:T

Actiongirl_2

Take two cartons of coconut cream (not creamed coconut...)
One pack of fresh coriander
Two red chillies with seeds removed
Some coriander paste (from spice shelf in supermarket)

Blend in food processor

Bake salmon in sauce until cooked. This will give you enough sauce for at least four pieces, and maybe enough to freeze for next time!

Goes great over all fish or chicken.

Georgiabay

Bargain Rzl,
What does the mash turn out like with the skins in?
I'd like to try that but can imagine OH complaining and trying to pick all the bits out.

~Chameleon~

Georgiabay wrote: »

Bargain Rzl,
What does the mash turn out like with the skins in?
I'd like to try that but can imagine OH complaining and trying to pick all the bits out.

I know I'm not Bargain Rzl, but I sometimes do this too, in fact I did some last night to have with a baked ham and they are delicious. We call them "crushed potatoes" instead of mash

I tend to use something like Charlotte potatoes, or a similar type of new potato (never tried it with old ones) and just add butter and pepper to the hot drained spuds then mash roughly with the masher. Don't add milk or try to mash them as much as normal smooth mash.

Robothell

At the risk of being flamed for not being very money-saving (however, in the climate of Hugh and Jamie's free range chicken drive)......

Can I please implore all MSEers who can afford it to shun the standard farmed salmon and try to get fresh wild cold-water salmon if their fishmonger/supermarket can provide it? Farming salmon not only breeds abnormally huge fish, but they are pumped up with artificial fatteners and colourings (the flesh isn't as link so it gets dyed). Take into account the damage in can do to the sea bed and other marine life, it isn't a good combination!

However if it's a call between welfare of one's family and welfare of a salmon I think it's a no brainer.

lex

I put my salmon on the grill pan, sprinkle soy sauce, lime (or lemon) juice over it, and a bit of salt and pepper and grill it.. yum..

I expect honey and lemon would be nice too...

Or make salmon fishcakes with some poached salmon, mashed potatoes, and spring onions or spinach...

lex

lilac_lady

Grill salmons steaks with lime or lemon juice. Mix together a HM (or bought) tomato and garlic sauce and a tub of cream cheese with herbs. Cook tagliatelli (sp?), mix in the sauce and serve it with the salmon steak.

~Chameleon~

Robothell wrote: »

At the risk of being flamed for not being very money-saving (however, in the climate of Hugh and Jamie's free range chicken drive)......

Can I please implore all MSEers who can afford it to shun the standard farmed salmon and try to get fresh wild cold-water salmon if their fishmonger/supermarket can provide it? Farming salmon not only breeds abnormally huge fish, but they are pumped up with artificial fatteners and colourings (the flesh isn't as link so it gets dyed). Take into account the damage in can do to the sea bed and other marine life, it isn't a good combination!

However if it's a call between welfare of one's family and welfare of a salmon I think it's a no brainer.

Thanks, this is something I've been worried about too as I will hold up my hands and confess to recently buying the 2 for £5 packs of salmon from Tesco, which really can't be any more ethical than buying the same standard chicken, which I refuse to do. Makes me somewhat of a hypocrite doesn't it