Soy & Salmon Bites

  • 200g Salmon (skinned)
  • 1 cup Flour
  • Water
  • 20ml Kikkoman Soy Sauce
  • 10ml Ketchup
  • A couple of drops of Tabasco
  • ½ tsp Paprika
  • Oil for frying

Cut the salmon into bite sized little chunks and leave to one side. Mix the flour with some cold water until it forms a fairly thick batter. In a wok or using a deep fryer bring the oil up to temperature.  Once ready to fry dunk the salmon chunks (that rhymes…) in the batter and fry until nicely golden. While the salmon is cooking; mix together the soy, ketchup, Tabasco and paprika to make the sauce. Once the bites transfer to a bowl and toss around in the sauce. Serve with a wedge of lemon, done.

PG

More at https://portlygourmet.wordpress.com

Teriyaki Salmon

  • 2 Fillets of Salmon, roughly 100g each
  • 100g Courgette
  • 2 Spring Onions
  • 100g Fennel
  • 50g Tenderstem Broccoli
  • 75ml Kikkoman Soy Sauce
  • 25ml Maple Syrup
  • 1/2 tsp Garlic Powder
  • 1 tsp Sesame Oil

Start off by making up your marinade, mix together the soy sauce, maple syrup and garlic powder. Put the salmon into the marinade skin side up and leave for at least half an hour, even better overnight (if you’re particularly organised).

Next you’re going to want to thinly slice all of the vegetables, I did mine at a jaunty cheffy angle because they look pretty. Now for the cooking, pre-heat your oven to 180c and start off with the salmon. Lightly cook for about 2 minutes either side in a pan and then transfer to the oven to finish off.

In a saucepan reduce the excess marinade until it is sticky and syrup like in consistency. Then, in a wok stir fry the courgette, fennel and spring onion, I threw a few drops of soy sauce over it for some seasoning. Steam of boil the tenderstem, I boiled mine until it was… tender. Finally, plate the veg stick the salmon on top and glaze the fish with the marinade using a pastry brush. Enjoy!

PG

More at https://portlygourmet.wordpress.com

Eggs Royale

  • 1 Egg
  • 1/2 Soft White Roll or English Muffin
  • 100g Chapel and Swan Smoked Salmon
  • Water
  • 1 tbsp Hollandaise Sauce ( Atkins & Potts)
  • Pinch of dried Parsley

Start, by cutting the roll in half and sticking it in your toaster or under the grill.

Use a small frying pan to poach my eggs,  it works the best and makes it easier to get them out of the pan.

Bring some water to the boil in the pan and once boiling, crack the egg into the pan. Poach the egg for around 3 minutes. While that’s cooking, cut the salmon into little strips and layer on top of the now toasted roll.

Once the egg is done, take it out and lay it on top of the smoked salmon, before topping with the hollandaise sauce.

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