Healthy Wild Side Salmon 2kg with Summer Vegetables – Fantastic Nutritious Plate of Food – Tasted Amazing.

Healthy Wild Side Salmon 2kg – Absolutely Loved the Flavour of this Wild Salmon – Just Delicious.

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Healthy Wild Side Salmon 2kg
Healthy Wild Side Salmon 2kg

Sticky salmon with crushed peanuts

Healthy Wild Side Salmon 2kg This salmon is delicious in a sticky hoisin glaze. Serve with a red cabbage, carrot and kale warm salad.

For the sticky salmon

  • salmon fillets
  • 2 tbsp hoisin sauce
  • 1 tbsp reduced salt soy sauce
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tsp fish sauce

For the salad

  • 3 tsp sesame oil
  • ½ large red cabbage, finely sliced
  • 100g kale
  • 4 carrots, peeled into ribbons
  • 1 pak choi, finely sliced
  • 1 tbsp rice wine vinegar
  • 1 tbsp reduced salt soy sauce
  • Juice of 1 lime
  • ½ tsp chilli flakes
  • 40g unsalted peanuts, roughly chopped

Method

  1. Preheat the oven to 200°C/gas mark 7. Lay the salmon on a sheet of tin foil, then cover with another sheet and seal to form a parcel. Place in a roasting tray and cook in the oven for 10 minutes. Meanwhile, whisk together the rest of the salmon ingredients. Healthy Wild Side Salmon 2kg
  2. Once the salmon is cooked, remove it from the oven and take off the top layer of foil. Spoon over the glaze and return to the oven for another 5 minutes until the salmon is cooked and the glaze is nice and sticky. Keep warm while you make the salad.
  3. Heat 1 tsp of the sesame oil in a large frying pan. Stir-fry the red cabbage and kale for 3-4 minutes, then add the carrots and pak choi. Stir-fry for another 1 minute. Mix together the remainder of the sesame oil, rice wine vinegar, soy sauce, lime juice and chilli flakes and pour over the vegetables. Remove from the heat. Healthy Wild Side Salmon 2kg
  4. To serve, break up the salmon into bite-sized pieces and toss through the salad. Sprinkle with chopped peanuts and serve, or serve as pictured.

Jerk-style spicy salmon and cauliflower rice bowl

For the jerk salmon

  • 10 roughly chopped spring onions
  • 3 scotch bonnet chillies, seeds and stalks removed, roughly chopped
  • 1 tbsp fresh thyme, leaves only
  • 1 tbsp ground allspice
  • 3cm fresh ginger, peeled and grated
  • 1 garlic clove, roughly chopped
  • 1 tbsp fresh squeezed orange juice
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 2 salmon fillets

For the souse

  • 50g cucumber, finely diced
  • 125g pineapple, finely diced
  • 1 red chilli, seeds removed and finely chopped
  • 3 spring onions, finely sliced
  • Juice of ½ lime
  • 1 tbsp apple cider vinegar
  • 2 tbsp coriander, roughly chopped

For the coconut cauliflower rice

  • 1 tbsp coconut oil
  • 1 medium cauliflower
  • ½ tbsp fresh thyme, leaves only
  • 125ml coconut milk

Method

  1. Combine all the jerk ingredients apart from the salmon in a mini food processor with 1 tbsp water and blitz until you have a paste. Rub 3 tbsp of the paste into the salmon, cover and leave in the fridge for at least 2 hours to marinate. Combine all the souse ingredients in a medium bowl, cover and leave in the fridge until ready to dish up. Healthy Wild Side Salmon 2kg
  2. Heat a large griddle pan until hot and add ½ tbsp coconut oil. Add the salmon fillets skin side down and cook for 3 minutes, then turn over and cook for a further 3 minutes until just cooked through.
  3. Meanwhile, remove the leaves and stalk from the cauliflower and chop into florets. Add to a food processor and pulse or grate by hand until the cauliflower looks like rice. Heat the remaining oil in a large frying pan. Add the thyme and stir with a wooden spoon for 30 seconds until fragrant. Add the cauliflower and coconut milk, stirring to combine. Saute the cauliflower for 10 minutes until the coconut milk is absorbed and the cauliflower dries out and just starts to colour.
  4. When you’re ready to eat, serve the salmon over the cauliflower and top generously with the pineapple souse.

Salmon Fillets

Place the seasoned Salmon fillets onto a baking tray and bake until they are cooked through. It will always depend on the size of the fillet, but a typical 6oz fillet will take between 10 and 15 minutes in the oven, cooked at 170 degrees Celsius.

SALMON

Salmon Fillets with Summer Vegetables

Fish, or salmon in this case, is rich in a protective antioxidant, astaxanthin, and it is an excellent source of high-quality protein, vitamins and minerals 
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 158 kcal

Equipment

  • oven
  • baking tray
  • small pot
  • Knife

Ingredients
  

  • 4 6oz salmon steak Cleaned and dry
  • 2 tbsp extra-virgin olive oil
  • 2 tsp sea salt and freshly ground pepper(to taste) To taste
  • ¼ cup chopped mixed fresh herbs (such as dill, tarragon and/or parsley) Your choice, which ever one you prefer
  • 1 lb Fresh asparagus spears  washed clean

Instructions
 

  • Season the Salmon using the salt, pepper, olive oil and your herb of choice
  • Place on a baking tray in the middle of the oven
  • Bake for 10 – 15 minutes at 170 degrees Celsius
  • Steam the Fresh asparagus spears for 10 minutes
  • Drain the cooked asparagus
  • Serve with the baked Salmon, drizzled with olive oil and enjoy!

Video

Keyword salmon, healthy, fish, protein

Buy Fresh Salmon Online | N&C Produce (ncmeatproduce.co.uk)

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