Phil Vickery's Salmon Recipes
Published Monday, 09 June 2014
Feeding a family is tricky enough but cooking for one can prove even more problematic, so Phil Vickery is in the This Morning kitchen to make some seasonal salmon recipes that are perfect for solo or group dinners.
4 single servings
2-4 single servings
4 single portions
Easy salmon fishcakes
- 2 onions, peeled and finely chopped
- 4 tbsp olive oil
- 2 cloves garlic, peeled and finely chopped
- 600g potatoes, peeled and chopped
- 300g roughly half cooked salmon loosely flaked, bigger the better
- Freshly milled black pepper
- 6 tbsp flour
- 2 medium eggs, beaten
- 100g dried breadcrumbs
- Cook the potatoes in a pan of simmering water for about 15 minutes.
- Drain well, return to the pan and drive off any moisture, and then mash, keep warm.
- Meanwhile, heat the oil and soften the onions and garlic, for 10 minutes.
- Add the two together and season well with salt and pepper.
- Add the flaked salmon and gently combine, you don't want a mush.
- Add a little olive oil to soften the mixture, and a few breadcrumbs if the mix is too soft.
- Divide the mixture into 8 equal pieces, or you could make more, of smaller fish cakes if you prefer.
- Flour each cake well, then brush each cake with a little beaten egg and sprinkle over a few breadcrumbs.
- Repeat the process on the other side, then chill well.
- Heat 2cm of vegetable oil in a 28cm non stick frying pan and cook the fish cakes for about 4-5 minutes on each side, until golden.
- Serve with cooked, buttered spinach.
Salmon, courgette and pea rice:
- 4 tbsp any oil
- 2 small onions, finely chopped
- 1 tsp turmeric
- 2 tsp cumin seeds
- 225g rice, Basmati is probably has the best flavour, but long grain will be fine
- 1 x 10g veggie stock cube
- 568mls (1 pint) water, boiling
- 1 small courgette, cut into ½cm cubes
- ½ can chickpeas or butterbeans. optional
- 150g frozen peas
- 350-400g salmon fillet, cut into 2cm pieces
- 4tbsp chopped fresh basil
- Salt and freshly ground black pepper
- Pre heat the oven to 200 Gas 6.
- Heat the oil in a medium sized saucepan.
- Add the onion, turmeric and cumin seeds, cook for 3-4 minutes to soften.
- Add the rice, stock cube, water, courgettes, chickpeas and frozen peas.
- Season well with salt and pepper, and then bring to the boil, stirring.
- Cover the pan with a tight fitting lid and cook for roughly 15 minutes in the oven , or until the rice is cooked and the water absorbed.
- You will be amazed at how little heat is required, if you have a tight fitting lid.
- Once cooked, remove the lid and stir in the salmon and basil.
- Re-cover and leave for 10 minutes out of the oven, covered with a tea towel.
- Fluff up with a spoon or fork, the fish will be perfectly cooked.
Easy grilled marinated sweet salmon
- 4 x 175g fillets of salmon
- 200mls mirin (sweet fermented Japanese rice liquer) *150mls soy sauce
- 1 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp castor sugar
- 2 tbsp sherry vinegar
- Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well, and then bring to the boil.
- Turn down the heat and simmer the sauce until you have about 150mls.
- Remove from the heat and cool.
- Once cooled, pour half over the salmon and leave to marinate, best overnight in the fridge. But at a pinch 1 hour.
- To cook the salmon, pre heat the grill to its hottest setting.
- Lift out the salmon, leaving a little sauce on the fish, then place onto a grilling tray or dish.
- Cook for 6-8 minutes, depending on the temperature of the grill, or until the salmon is JUST cooked, best left undercooked.
- Meanwhile boil the rest of the marinade that is left, and serve with the salmon as a dipping sauce.
- Serve the salmon with cooked fresh fettucine mixed with a little oil, butter and chopped fresh mint.
© UTV News