The Crazy Kitchen: Salmon Two Ways

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Tuesday, 21 October 2014

Salmon Two Ways

This is the third post for Fish is the Dish, with the first being Smoked Mackerel Two Ways, and the second being Trout Two ways.  This week it's the turn of the salmon, which is one fish I will buy if I had to buy any (other than a tin of tuna or some pre battered cod).

My favourite way to cook a fillet of salmon is to bake it with a crust on. This can be made with nuts, breadcrumbs and cheese, but I went for a crunchy coconut crust, spiced up with some chilli. The second version was a simple fried salmon fillet, served in a ciabatta with salad and a yogurt dressing. Both dishes were really quick and simple to cook - fast food doesn't have to be unhealthy.

Salmon with chilli & lemon coconut crust


Salmon with chilli & lemon coconut crust - serves 2

2 salmon fillets
4 tbsp shredded coconut
4 tbsp Mayonnaise
1 tsp chilli flakes
zest of 1 lemon
2 tbsp chopped fresh coriander

  • Lay the salmon fillets in a lightly oiled baking dish, skin side down
  • Mix the coconut, mayonnaise, chilli flakes, lemon zest and coriander together
  • Spread over the salmon fillets
  • Bake in a preheated 180C oven for 15 minutes
so simple but so tasty. I am converted and could eat this every day of the week!


Simple Salmon Ciabatta Burger

Simple Salmon Ciabatta Burger - serves 2

olive oil
2 salmon fillets
handful fresh parsley, chopped
2 spring onions, thinly sliced
4 tbsp Natural Greek Yogurt
salt & pepper
2 square Ciabattas
lettuce
  • Heat a little olive oil in a pan
  • Lay the salmon in the pan, skin side down
  • Fry for 4-5 minutes 
  • Season the salmon with salt & pepper before turning it over & frying again for approx 4 minutes, until cooked through
  • Mix the the parsley with the onion & yogurt & season
  • Slice the ciabatta
  • Add some lettuce leaves to the bottom half of the ciabatta
  • Lay on the salmon and top with the yogurt & top half of ciabatta
Serve as it is for lunch, or with a side of fries for a main meal






this post has been commissioned by Fish is The Dish

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