Spice roasted salmon and Cauliflower

I found this recipe on Cooking Light as I’ve been trying to cut some calories but I don’t like eating boring food. Using lightly smoked salmon fillets and giving it a spice rub really packs a punch and I have been thinking of using the salmon in some Indian sushi. I saw Indian sushi on Masterchef the other day and it’s been in the back of my mind ever since. I guess it’s not so dissimilar an idea to the vegan sashimi I had last night at The Allotment in Manchester which was absolutely delicious and way more convincing as a salmon substitute than the carrot sashimi I’ve tried before. I’ve already looked up a recipe for the watermelon sashimi so that will probably be appearing on the blog at some point. I probably should have bulked this recipe out a bit with some greens (or maybe some rice if you’re not on a diet like me). It’s hassle free, quick mid-week cooking that doesn’t result in too much washing up. This would work well with trout if your supermarket is better stocked than mine and it’s a more sustainable option.

Serves 2

Ingredients

  • 2 fillets of salmon (about 240g each)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 3/4 tsp salt
  • pinch pepper
  • 1 cauliflower
  • 15g coriander leaves
  • 60g raisins
  • juice of 1/2 lemon
  • 1/2 tsp coriander
  • pinch allspice

Method

1.) Preheat the oven to 220 degrees C

2.) Line a baking tray with paper

3.) Add the olive oil, salt, pepper and 1/2 tsp cumin to a bowl.

4.) Chop up the cauliflower and add to the bowl and coat with the spices and oil.

5.) Spread the cauliflower out on the tray and bake for 20 minutes.

6.) In the meantime, chop up the coriander leaves, add them to the mixing bowl with the raisins and the juice of the lemon.

7.) In a small bowl, mix up the rest of the cumin, the allspice and the coriander powder. Rub the spice mix all over the salmon.

8.) After the 20 minutes, take the tray out of the oven, make space for the salmon fillets, turn down the oven to 200 degrees C and bake for a further 15 minutes.

9.) Put the cauliflower in the mixing bowl and coat with the lemon juice mixture.

10.) Serve the cauliflower with the salmon.

Salmon Salad with Marie Rose

I came upon this recipe scanning through Jamie Oliver’s website – ‘Simple Roast Salmon’. The salad dressing is called ‘Marie Rose’ sauce and was created by a famous British chef – Fanny Craddock – back in the 60s. It’s nice to be posting this today as England won their first match in the Euros and I’m feeling patriotic. Back in the 70’s this Marie-Rose sauce was used a lot in ‘prawn cocktails’ and since then it’s come to be seen as a bit outdated. Apparently, however, coincidentally it’s made a bit of a comeback and my husband spotted it in an article on resurging food trends. This and fondue. Was fondue ever out? The usual way to make the sauce is with ketchup which feels a bit like cheating but it taste pretty good.

Serves 4

Ingredients

  • 4 salmon fillets
  • salt and pepper
  • olive oil
  • 4 tbsp low fat yoghurt
  • 2 tbsp ketchup
  • 2 lemons
  • tabasco sauce
  • 2 little gem lettuces
  • 2 handfuls watercress
  • 300g cooked prawns
  • pinch paprika

Method

1.) Preheat the oven to 180 degrees C

2.) Line a baking tray, season the salmon and put the salmon on the tray and drizzle on some oil (skin on top if there is skin)

3.) Cook for about 10 minutes or as per instructions on packet

4.) Make the Marie Rose sauce. Zest a lemon and add to a bowl, squeeze in the juice then add the yoghurt, ketchup,. Season and add a dash of Tabasco

5.) Wash and chop the little gem lettuces and chop. Add to a mixing bowl. Wash the watercress and add to the bowl. Season, chop the other lemon in half and squeeze the juice of one half into the bowl and a drizzle of oil and mix.

6,) Plate up the salad. Divide the prawns between the servings. Add the salmon on top.

7.) Drop over spoonfuls of the Marie-Rose sauce and sprinkle over a pinch of paprika.