More Salmon

Pan fried salmon with tomato salsa

450g fresh plum tomatoes
8 large sprigs parsley
2tbsp olive oil
1 tsp red wine vinegar
1 level tsp chilli sauce
salt and pepper
700g salmon
knob of butter
1 level tsp dried tarragon
fresh tarragon to garnish

With a small sharp knife, cut a small cross at each end of tomatoes, place them in a medium bowl and pour boiling water over them. Leave to stand for 1 min then drain through a colinder.
Return tomatoes to bowl andcover with cold water. peel away tomato skin with a sharp knife. Cut in half scoop out seeds with spoon and discard.
Dice tomatoes.
Roughly chop parsley ass tomatoes chilli sce, vinegar and seasoning and stir well.
Cut salmon into strips about 2.5cm wide.Place salmon on clingfilm then cover with a second layer of film, pound gently with rolling pin until they about1cm thick.
Heat knob of butter in frying pan until foaming.Add salmon and tarragon, fry for 30 sec turn and fry for a further 30-60 sec. Serve with the juices poured over the salmon, with new potatoes and the tomato salsa.


Salmon Kyoto
2tbsp light soy sauce
2tbsp orange juice
2 tbsp ketchup
2 small sping onions
1 clove garlic crushed
1tbsp lemon juice
1/2 tsp ground ginger
1/2 tsp english mustard
4 salmon steaks or fillets
3 spring onions, sliced lenthwise

Make marinade by putting first 9 ingredients into a screwtop bottle and shake well.
Put the fish into a non metalic dish and pour over the marinade, reserving 1tbsp. Leave to stand for 30 mins, turning once.
Preheat the grill. Drain the salmon and discard the marinade. Cook for 10-15 mins, depending on the thickeness, brushing with the marinade and turning halfway through. Serve garnished with the spring onions.
Also great on the BBQ.

Salmon Gloria
2tbsp sunflower oil
1 large onion, finely sliced
2 salmon fillets
pinch of ground ginger
1 large courgette, thinly sliced
8 cherry tomatoes
juice of half lemon
lime wedges, to garnish

Heat oil in large frying pan and gently fry onion until it starts to go soft.
Add the salmon into the pan with onions, then the ginger, courgettes, cherry tomatoesand lemon juice.
Cover and cook for about a minute or until salmon is cooked through.
Serve with lime wedges.

Mango-chilli salmon
1 small ripe mango, peeled and chopped
half a red chilli, deseeded and finely chopped
juice of one lime
2 salmon fillets
1tbsp olive oil
knob butter
Preheat oven to 180c/350F/gas mark4. Mix the mango, chilliand lime juice and pour over the salmonin a non metalic bowl. Leave to marinade for 30mins.
Heat the oil and butter in a frying panand seal the salmon fillets for 30 sec on each side. Transfer to an ovenproof dish and bake for 10mins.
Gently heat the marinade in the pan. Serve the salmon with the sauce and mixed wild rice and veg.

Hope you find something you like
Mary

Cheeers