I’ve been reading ‘Curry Easy’ again. I had some salmon fillet from the reduced section in the co-op and Madhur Jaffrey’s recipe book had several very good ideas. I picked this one, but now I want to go and buy more salmon so I can try the other recipes too. I did tweak it a bit so I didn’t have to go to the shops again.
This is very easy to prepare the sauce and fish in the morning, ready to cook when you get in after work. I served this with rice, and stir-fried chard.
600 to 700g salmon fillet
1/4 tsp salt
1/8 tsp turmeric
1/8 tsp cayenne pepper
1 can of chopped tomatoes
250ml single cream (approx.)
1 tsp salt
1tsp caster sugar
1 tsp garam masala
1 tsp ground cumin
1 tbsp lemon juice
1/4 tsp cayenne pepper
2 tbsp coriander leaves
1 tbsp vegetable oil
1/2 tsp whole cumin seeds
Start by dividing the salmon into 8 pieces. Season with a little salt and black pepper, turmeric and cayenne, and leave to marinade in the fridge. I used a plastic container with a lid, but a plastic bag would do.
Combine the tomatoes, cream salt sugar, garam masala, ground cumin, cayenne pepper and coriander leaves. Use a soup wand to make the sauce smooth. Just before using, stir in the lemon juice.
To cook the fish, heat some oil in a pan, and when it is hot, add the cumin seeds, and cook for 10 seconds.
Pour in the sauce and bring to a simmer before adding the salmon pieces. Spoon the sauce over the top of the fish, and continue this way for another 4 minutes, until the fish is cooked through.
I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight.
2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
4 eggs, beaten
flaky smoked salmon
Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix
Heat the grill
Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan.
When it is nearly cooked, pop it under the grill so that the top begins to set.
Our fridge went on the blink, so we are making our way through a selection of ingredients that need eaten up. At the same time, we have got a lot of vegetables, mostly home-grown. Tonight’s triumph sorted out the massive bit of smoked salmon, a jar of capers and a lemon that needed used, plus some of the potatoes.
500g potatoes (a variety good for mashing)
500g sliced leeks
250g shredded cabbage
1 tbsp lemon juice
1 tsp capers
500g smoked salmon (or a mixture of salmon, prawns and scallops)
Salt and pepper
Peel the potatoes, and boil in salted water for 15 minutes until cooked. Drain when cooked.
Meanwhile chop the leeks and boil in salted water for 10 minutes.
After around 5 minutes, add the shredded cabbage to the leeks, so that the cabbage cooks as well, and is ready at the same time.
Melt half the butter in a pan, and roughly mask the potatoes. Add the cabbage and leeks, salt and pepper.
Quickly fry any raw shellfish in the rest of the butter, if you are using these. Add the lemon juice, capers and the salmon, and season with salt and pepper, heat until warm.
Serve each scoop of mashed potato with a scoop of the salmon, garnished with chopped parsley