Category Archives: Seafood

Steamed Salmon And Lemon Mould

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I have made my Grannie’s salmon mould many times over the years but it’s time to update it a little. I should maybe change its name too to something fancy like a terrine!

This is served at room temperature or chilled, fantastic for picnics and leftovers are great in sandwiches!

Serves 8.

Ingredients

450g tin of red salmon, skin and fat discarded

300g smoked salmon, cut into thin strips

75g fresh gluten free breadcrumbs

5 eggs, beaten

zest of 1 lemon

1 tablespoon fresh chopped parsley

freshly ground pepper

50g butter

Method

In a large bowl combine all of the ingredients except the butter.

In a heat proof pudding bowl, melt the butter in a microwave. Swirl the butter around the bowl to grease it and pour the excess butter into the salmon mix, stir well.

Spoon the salmon mix into the greased bowl.

Cover with foil and tie with a piece of string to seal it.

Take a pan with a lid and fill it a third deep with water, pop the pudding bowl in and bring up to the boil.

Simmer for 50-60minutes. Keep an eye on the water level and top up with freshly boiled water as needed.

Allow to cool and serve at room temperatures or chilled.

Prawn and Mango Tostadas

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Prawns and mango, summer must be coming!

These are simple but flavour loaded, I like to oven bake my corn tortillas to crisp them up, it’s healthier than frying!

I also like to add a few slices of avocado to make a more filling tostada if these are for a main course.

Serves 2.

Ingredients

16 large raw prawns, tails on

1 large red chilli, quartered lengthwise and then sliced

juice of 2 limes

1 tablespoon olive oil

salt and pepper

1 large mango, cubed

fresh coriander

4 corn tortillas

Method

In a bowl, combine the prawns, chilli, lime juice, olive oil, salt and pepper.

Allow to marinade for 30minutes.

Preheat the oven to 200 degrees Centigrade, pop the corn tortillas onto two baking sheets and bake for 5-7 minutes to crisp up.

Heat a large frying pan until very hot.

Add the prawns, chilli and all of the liquid and quickly fry until the prawns are pink and cooked through and the liquid has evaporated.

In a bowl, combine the cooked prawns, mango and coriander.

Spoon onto your tortillas and serve.

Garlic and Lemon Fishburgers

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Fish, lemon, garlic, parsley and butter, simple and delicious!

This is my version for our families fast food Friday challenge, making fast food equivalents at home.

The pan juices are delicious and not to be wasted, I just spoon them over each open burger as a sauce, no ketchup needed!

I have used sweet lip and baby snapper in the past, really any white mild fish is popular with the boys. Cooking times vary depending on the thickness of the fillets. I like to cut my fillets in two and remove bones and dark flesh.

My gluten free option is to serve this with a green salad and still spoon the pan juices over the top, they really are the highlight of the meal!

Serves 6

Ingredients

6 fillets white fish, bones and dark flesh removed

150g salted butter

2 cloves garlic, peeled and lightly crushed, still in one piece

2 lemons, juiced

3 tablespoons fresh chopped parsley

freshly ground pepper

Method

Heat a large frying pan over a low heat with the butter and garlic in the pan, swirl the garlic through the butter as it melts.

Once the garlic is fragrant, turn the heat up to medium high and once hot add the fish fillets.

Cook for 1-2 minutes depending on thickness and then flip the fillets over.

Pour over the lemon juice and parsley, cook through.

Layer the buns up with your fillings of choice, I’m a fan of avocado and spinach!

Place the fish on the prepared bun, season with pepper and then spoon over the pan juices, don’t worry if it drips off, it’s so yummy and garlicky you can mop it up with the bread!

Cajun Salmon

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Golly gosh!

This will really knock your socks off!

This is a fab way to make three salmon fillets feed 4-6 people depending on your sides, we have this with a quinoa salad to fill the boys up!

I make a salad base of mixed leaves, avocado slices, coriander and I finish the salmon off with a squeeze of lime juice. By breaking the fillets up it goes so much further in our house!

You can make this ahead of time and just let the salmon sit in the fridge in the rub and leftovers make brilliant sandwich fillings.

Ingredients

3 large skinless salmon fillets, around 700g

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1/4 teaspoon ground cayenne pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon dried oregano

1/2 teaspoon dried thyme leaves

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.

Wash and pat dry the salmon, check for bones and I like to remove the fatty underside too.

Combine the herbs, spices and salt on a plate.

Turn each salmon fillet over in the spice mix until thoroughly coated, place on the baking sheet and repeat.

Bake in the oven for 7-10 minutes depending on thickness.

Oven Baked Garlic Prawns

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Who doesn’t love garlicky prawns?

I make these as part of a tapas meal and, as the oven is on for other things to bake I figure the prawns can go in too and save me washing another pan!

Serves 2 as a starter.

Ingredients

10 extra large prawns, peeled, tail attached and deveined

2 large garlic cloves, finely sliced

2 teaspoons olive oil

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Mix the prawns, garlic, oil, salt and pepper in an oven proof dish.

Pop the prawns into the oven and bake for 15 minutes.

Serve immediately.

Seared Tuna With Black Sesame And Pepper Crust And Avocado Cream

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An absolute luxury in our house!

Simple and effective, the freshest Sashimi grade tuna seared like a steak with a wee drop of sauce to go with it.

This can be cooked on a barbecue hot plate too.

Serves 2.

Ingredients

250g piece of tuna

1 tablespoonful gluten free soy sauce or tamari sauce

1 teaspoon sesame oil

1 teaspoon freshly grated ginger

2 tablespoons black sesame seeds

freshly ground pepper

DRESSING

1 small avocado

60mls sour cream

juice of 1/4  lime

salt and pepper

Method

Combine the soy sauce, sesame oil and ginger in a shallow dish.

Place the tuna in the marinade and turn to cover the entire fillet.

Allow to marinade for 30 minutes and then turn and marinade again for 30 minutes.

While the tuna is marinading, process the avocado cream ingredients, check for seasoning and set aside.

Heat a frying pan over a very high heat.

Take the tuna out of the marinade and wipe with some kitchen paper to dry the entire fillet.

Pour the sesame seeds and pepper onto a plate, dip the tuna in the sesame mix until totally covered.

Lay the fillet in the very hot pan and sear to your liking, turn and repeat.

I allow the tuna to cool to room temperature before slicing and serving but you can serve it hot from the pan.

Paper Parcel Baked Salmon With Dill And Lemon

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Simplicity at its best!

I love fresh dill and salmon and this is one of the quickest hands off ways to prepare a really healthy meal, throw a salad together while the salmon bakes and you are ready to eat in less than 20 minutes.

Serves 4.

Ingredients

4 salmon fillets

4 large sprigs of fresh dill

1 lemon, sliced very thinly

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take four large pieces of cooking foil and top them with similar sized pieces of baking parchment.

Lay a salmon fillet in the centre of each piece of paper, top with the dill frond and slices of lemon, season well.

Wrap the paper layer first, sealing the long sides first with folds, followed by the short sides, repeat with the foil and place the parcel on a baking sheet, repeat with the remaining fillets.

Bake in the preheated oven for 10 minutes.

Remove from the oven and allow to sit for 5 minutes before opening.

Salmon and Dill Quiche

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This is a super creamy quiche that is lovely warm or cold with a salad.

Gluten free pastry is a pain to work with, you need to forget all that you have learnt handling regular pastry and just accept it for what it is, sticky and tricky so go for more of a rustic look rather than perfection!

I like to make this when I have some leftover poached salmon or alternatively, season  uncooked salmon and wrap in a foil parcel, bake at 200 degrees Centigrade for 15 mins, allow to cool in the parcel.

Serves 8.

Ingredients

Pastry

80g rice flour

80g buckwheat flour

80g polenta

30g ground almonds

Pinch of salt

160g butter, diced

1 egg

2 tablespoons water

Filling

5 eggs

220mls sour cream

220mls cream

350g cooked salmon

4 tablespoons chopped fresh dill

salt and pepper

15g Parmesan, finely grated

Method

In a food processor, combine the flours, polenta, ground almonds and butter until they form breadcrumbs.

Whisk the egg and water together and with the motor running add them to the flours, process until the dough comes together.

Remove the dough, wrap in plastic wrap and pop into the fridge for two hours.

Take a 23cm wide, 3cm deep quiche tin.

Break small pieces off the dough and gently squish them into the tin until you have covered the base and sides, rising 5mm higher than the edge height.

Pop the tin into the fridge for 1-2 hours.

Preheat the oven to 180 degrees Centigrade.

Remove the tin from the fridge, line with a piece of baking parchment and fill with baking beads or beans.

Place the tin on a baking sheet and bake blind for 15-20 mins.

Remove from the oven, still on the tray.

In a large bowl, whisk the eggs, add the sour cream and cream and whisk again.

Stir in the dill, salt and pepper.

Spread the salmon chunks over the base of the pastry case.

Pour the egg mix over the salmon and sprinkle the Parmesan over.

Bake in the oven for 25-30mins until the quiche is golden and the egg has only a slight wobble!

Allow to settle for 10mins before cutting.

Salt and Two Pepper Prawns

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Ingredients

1kg raw banana prawns, peeled, tails intact

50g rice flour

1-2 teaspoons salt flakes

6 peppercorns

1 teaspoon Szechuan peppercorns

Oil for deep frying

Method

In a mortar, crush the salt and peppercorns.

Combine the pepper powder and flour in a bowl.

Heat the oil until a piece of bread sizzles when added.

In batches, dip 5-8 prawns in the flour mix, cover completely and drop into the oil.

Cook until fully cooked, remove with a slotted spoon and place on some kitchen paper to remove excess oil.

Repeat with the remaining prawns, keeping the batches small so you don’t over crowd the pan.

Place the prawns on your serving plate and season again with salt and freshly ground pepper.

Salmon Ceviche

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I love the freshness of salmon prepared this way.

We have this as one of our tapas plates, something that just needs mixed at the last minute is very handy when you have lots of things happening on the stove!

You can prepare the onion ahead of time and have the salmon chopped along with the herbs, ready to be combined at the last minute.

Obviously, your salmon needs to be as fresh as possible, I buy the sashimi grade salmon from the fishmonger, he very kindly prepares a fresh fish whenever he knows it is for sashimi, sushi or ceviche, I’m very lucky!

Serves 2 as a starter.

Ingredients

1/2 small red onion, very finely sliced

250mls warm water

150g salmon fillet, skin and brown meat removed

juice of 1 lime

2 tablespoons chopped fresh coriander

salt and pepper

Method

Pour the warm water into a bowl and add the onion, allow to soak for ten minutes.

Drain the onion and squeeze dry on some kitchen towel.

Cut the salmon into small pieces, around 5mm.

When ready to serve, stir the salmon, lime juice, coriander, salt and pepper together.

Line the serving dish with the onion and top with the salmon.