Salmon with Green Lentils and Vegetables

This delicious, colorful and very speedy meal uses vegetables that take the same time to cook as the salmon. If you want to include vegetables that take longer, such as carrots, then part-cook them before you add the salmon. If you wish to use dried lentils, cook 4 ounces in 1 pint (600 ml) of stock until soft. Recipe serves 2.

Ingredients:

14 ounce (400 g) tin lentils
12 ounce (340 g) selection of vegetables e.g. zucchini, mushrooms, snow peas, baby sweetcorn, spinach, fresh or frozen peas, fresh or frozen broad beans, peppers
2 salmon fillets
Lemon wedges and parsley to garnish

Method:

1. Place the lentils and their juices in a large frying pan.
2. Cut your chosen vegetables, where necessary, into pieces that will all cook in a similar amount of time.
3. Place these on top of the lentils.
4. Lay the salmon fillets on the vegetables, skin side uppermost and bring the mixture to the boil. Cover with a loose fitting lid and simmer for 8-10 minutes or until the salmon and vegetables are just cooked. The length of time required will depend on the thickness of the salmon.
5. Place the lentil and vegetable mixture in pasta bowls, put the salmon on top and garnish with the lemon wedges and parsley.

Salmon Risotto with Cucumber and Tarragon

This simple Italian risotto is cooked all in one go and is therefore easier than the usual risotto. If you prefer to cook the traditional way, add the liquid gradually, adding the salmon about two-thirds of the way through cooking. Recipe serves 4.

Ingredients:

2 tablespoons butter
Small bunch spring onions, white parts only, chopped
1/2 cucumber, peeled seeded and chopped
1 3/4 cups risotto rice
5 cups hot chicken or fish stock
2/3 cup dry white wine
1 pound (500 g) salmon fillet, skinned and diced
3 tablespoons fresh chopped tarragon
Salt and freshly ground black pepper

Method:

1. Heat the butter in a large saucepan and add the spring onions and cucumber. Cook for 2-3 minutes without letting the spring onions colour.
2. Stir in the rice, then pour in the stock and wine. Bring to the boil, then lower the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
3. Stir in the diced salmon and season to taste with salt and freshly ground black pepper. Continue cooking for a further 5 minutes, stirring occasionally, then switch off the heat. Cover and leave to stand for 5 minutes.
4. Remove the lid, add the chopped tarragon and mix lightly. Spoon into a warmed bowl and serve.

Variation: Carnaroli risotto rice would be excellent in this risotto, although if it is not available, Arborio can be used instead.

Wholemeal Salmon Slices

Eat this on the day you make it because it does not keep. Use the soft bread from the center of the bread stick to make breadcrumbs. Recipe serves 8 as an appetizer.

Ingredients:

15 ounce (440 g) can pink salmon
4 ounces (125 g) ricotta cheese
Juice of 1 lemon
1 teaspoon curry powder
1/4 teaspoon salt
6 spring onions (shallots), chopped
1 teaspoon gelatin
2 tablespoons hot water
1 wholemeal bread stick

Method:

1. Drain the juice from the salmon and discard skin and bones.
2. Mash the salmon and mix well with the cheese.
3. Add lemon juice, curry powder, salt and spring onions.
4. Melt gelatin in hot water, cool slightly, and stir into salmon mixture.
5. Chill in refrigerator for 30 minutes.
6. Cut bread stick into two equal lengths, and remove the crusty ends. Hollow out with knife or spoon. Discard the soft center.
7. Spoon filling into centers of bread stick and pack in firmly.
8. Wrap in aluminum foil and chill until ready to serve.
9. Slice in 3/4 inch (2 cm) pieces and serve.

Microwave Salmon and Lemon Burgers

In this delicious and quickly prepared lunch or dinner dish, lemon juice is combined with salmon and potato, then the mixture is shaped into patties and cooked in a browning dish. For a change, the recipe can be easily adapted to use canned tuna or mackerel. Serves 4.

Power Setting: High (100%)

Ingredients:

1 pound (500 g) boiled potatoes
2 tablespoons milk
1 ounce (30 g) butter
7 1/2 ounce (215 g) can of salmon
2 lemons
Salt and pepper
2 eggs
2 tablespoons all-purpose (plain) flour
4 tablespoons dried breadcrumbs
4 tablespoons oil
Lettuce leaves

Method:

1. Mash the boiled potatoes with the milk and butter. Drain the canned salmon and discard the skin and bones. Mash the flesh and add to the potatoes.
2. Squeeze the juice from 1 of the lemons. Add to the salmon mixture with salt and pepper to taste. Mix well and bind together with 1 of the eggs.
3. Lightly beat the remaining egg. Spread the flour and the breadcrumbs on separate plates. Divide the salmon mixture into 8 portions and shape each into a flat cake. Dip first in flour, then eggs and finally coat lightly with dried breadcrumbs.
4. Preheat a browning dish for 5 minutes or according to the manufacturer's instructions. Add the oil and cook for 2 minutes. Add the fish burgers and cook for 2 minutes, turn over and cook for a further 2-3 minutes until golden and cooked.
5. Remove from the dish and arrange on a serving plate. Serve immediately, garnished with lettuce leaves and the remaining lemon, cut into wedges.

To freeze: Make as Steps 1-3. Leave to dry, then open freeze until firm. Wrap and label.
Freezer life: 1 month.
To use: Thaw then proceed as from Step 4.

Salmon and Cucumber Sandwich

Low in calories (kilojoules) and fat, high in the gourmet stakes, salmon and cucumber are feted by the weight-conscious. Recipe makes 4 sandwiches.

Ingredients:

1/4 cup low-fat cream cheese
3 tablespoons natural low-fat yogurt
1 tablespoon lemon juice
1 can (14 ounce/440 g) salmon in water, drained
1/4 cup finely chopped red (Spanish) onion
1/2 teaspoon dried dill
2 small cucumbers (4 ounces/125 g each), peeled and thinly sliced
8 slices wholegrain bread

Method:

1. Using a food processor or an electric mixer at medium speed, beat the cheese, yogurt and lemon juice for about 1 minute or until smooth. In a medium-sized bowl, flake the salmon, then add the cheese mixture, onion and dried dill and mix well. Place half the cucumber slices on 4 bread slices and spread a generous 1/2 cup of the salmon mixture on each. Top with the remaining cucumber slices and bread.

Sardine Variation: Increase the low-fat cream cheese to 1/3 cup and the lemon juice to 2 tablespoons. Add 1 1/2 teaspoons each prepared mustard and vegetable or olive oil, then blend with the yogurt as directed. For the salmon, substitute 4 cans sardines in water (3 1/2 ounces/105 g each), mashing them well. Increase the dried dill to 3 teaspoons, then proceed as for the salmon sandwich.