Like the freshness of raw salmon but not quite the rawness? Here’s the solution: cure it for 15 minutes in a mixture of chilli, ginger, roasted peanuts, olive oil, soy sauce and lime juice, then add it to your salad.
Did you know you can make a weeknight feel more like the weekend, just by skewering your dinner?
Wrap yourself up a little midweek salmon present, because you deserve it. When you unwrap it, brace yourself for a delicious faceful of aromatic tandoori-infused steam.
Be sure to mix up a big batch of the hummus for this restaurant-grade dinner combo--leftovers are packed-lunch gold with some cut vegetables or crackers for dipping.
"Oh, it's just a little something I whipped up". Impress dining companions with a fancy-sounding (and tasting) salmon dinner that is actually super simple. Sauce vierge is a French sauce made of olive oil, garlic, anchovies, lemon juice, parsley, basil and chopped cherry tomatoes.
When you're blessed with a piece of hot-smoked salmon, this is Scandinavian-style salad is a great way to put it to use. Radish brings a peppery element, and thinly sliced apple some crunch and zing. The sweet roasted garlic is blended with yoghurt, milk and white pepper for a dressing that binds the flavours and will have you reaching for some bread to mop it up.
We can't get over our love for bowls of grains and greens topped with tender grilled salmon and some kind of dressing, so we're assuming no one else can.
You don't need to go to culinary school to cook up culinary school level-sounding flavour combinations. Just make sweet potato-laced rice, top it with some pan-fried salmon and sprinkle over some micro herbs and finely ground coffee beans.
Give some salmon steaks the Vietnamese caramel treatment by pan-frying sugar until its golden brown, adding coconut water, fish sauce, oyster sauce, garlic, galangal and chilli, then swirling it all together and simmering it for a couple of minutes until you can no longer stand it and have to eat it immediately with some steamed rice and wok-tossed greens.
If it's salmon "my way" or the highway, we'll be taking my way, thank you! Lightly cured in salt, then in olive oil, this fish is rich, tender and pretty much melts in your mouth before it even gets there.
Ochazuke is a Japanese dish meaning "submerged in tea", what it translates to in meal form to a bowl of rice topped with ingredients like grilled fish, pickles, seaweed and sesame seeds, with freshly brewed green tea then poured over like a soup broth. It's deeply nourishing.
There's no better excuse to bring out your kitchen blowtorch on a weeknight than to give some tender salmon fillets a firey blast for these tacos. If you don't have a kitchen blowtorch, or the inclination to buy one (even though they're really fun!), you can flash-fry the salmon just enough to colour the outside. If mangos aren't in season, make this avocado salsa instead.
An assortment of clean, punchy flavours that typify Japanese cuisine. If you're not sure about the whole "pickled nori" component, don't worry, it's as easy as: soaking nori sheets in cold water for a few minutes, draining them, then simmering them in a saucepan with soy sauce, mirin, vinegar and sesame, oil for 8-10 minutes.
You can turn your kitchen into a Japanese izakaya any night of the week with these oh-so-simple teriyaki salmon skewers. Serve with any of our other izakaya recipe suggestions.
When you need your salad to be substantial enough for dinner, no other sides or soups or fuss to worry about. But substantial doesn't mean stodgy. It means a well-rounded meal of protein, carbs and fresh herbs and vegetables.
Poke bowls may have been the "it-dish" of 2017, but eating healthy never goes out of fashion. The components are simple: a bowl of steamed rice topped with sashimi-grade raw salmon cured for an hour in soy sauce, mixed with cherry tomatoes, onions, shallots and black sesame seeds.
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