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Category: Fish

  • Creamy Pesto Baked Salmon with Herby Smashed Potatoes

    Creamy Pesto Baked Salmon with Herby Smashed Potatoes

    Creamy Pesto Baked Salmon with Herby Smashed Potatoes

    Applause for the Chef TeamApplause for the Chef Team
    Creamy pesto baked salmon is topped with cream cheese, pesto and lemon breadcrumbs, then served with herby smashed potatoes, asparagus, peas and lemon mayonnaise. The crisp crumb balances the rich salmon.
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    Servings
    Servings 2 people

    Ingredients
     

    • 450 g potatoes
    • 1 sachet mixed herbs
    • 1 lemon
    • 25 g breadcrumbs
    • 50 g cream cheese
    • 32 g pesto
    • 300 g salmon fillets
    • 1 garlic clove
    • 150 g asparagus
    • 32 g mayonnaise
    • 120 g peas
    • 1 tbsp olive oil for the crumb
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    Instructions

    • Heat the oven to 220°C/200°C fan. Cut the potatoes into 3 cm chunks and place on a baking tray.
      450 g potatoes
    • Toss the potatoes with oil, mixed herbs, salt and pepper. Roast for 20 minutes.
      1 sachet mixed herbs
    • Zest the lemon and cut it into wedges. Mix breadcrumbs with olive oil, half the lemon zest, salt and pepper.
      1 lemon, 25 g breadcrumbs, 1 tbsp olive oil
    • Mix the cream cheese and pesto in a separate bowl.
      50 g cream cheese, 32 g pesto
    • Pat the salmon dry and place skin-side down on a lined baking tray. Spread with the pesto cream cheese and cover with the lemon crumb.
      300 g salmon fillets
    • Crush the part-roasted potatoes lightly with the base of a bowl or pan. Drizzle with more oil and roast for 10–15 minutes until crisp.
    • Trim the asparagus and add it to the salmon tray with oil, salt and pepper. Bake for 10–15 minutes until the salmon is opaque.
      150 g asparagus
    • Mix the mayonnaise with the remaining lemon zest. Stir-fry the peas for 2–3 minutes, add grated garlic and finish with lemon juice.
      1 garlic clove, 32 g mayonnaise
    • Serve the salmon with smashed potatoes, asparagus, garlicky peas and lemon mayonnaise.
      120 g peas
    Start Cooking

    Chef's notes

    • Crush the potatoes gently; they should split rather than become mash.
    • Keep the salmon skin-side down so the topping stays intact.
    • Use only part of the lemon zest in the crumb if you prefer a softer citrus note.
    • Serve immediately for the best contrast between crisp potatoes, creamy salmon and fresh asparagus.
    Drink pairing
    Pesto, salmon and lemon need freshness and clean acidity. Avoid heavy reds here.

    Alcoholic

    • Vermentino
    • Albariño
    • Brut sparkling wine

    Non alcoholic

    • Sparkling lemon and basil water
    • Alcohol-free Sauvignon Blanc
    • Cucumber tonic
    Nutrition per serving
    Calories: 838kcal (42%) | Carbohydrates: 68g (23%) | Protein: 44g (88%) | Fat: 44g (68%) | Saturated Fat: 11g (69%) | Cholesterol: 116mg (39%) | Sodium: 507mg (22%) | Potassium: 2124mg (61%) | Fiber: 12g (50%) | Sugar: 10g (11%) | Vitamin A: 1813IU (36%) | Vitamin B12: 5µg (83%) | Vitamin C: 102mg (124%) | Vitamin D: 0.03µg | Vitamin E: 3mg (20%) | Vitamin K: 90µg (86%) | Folate: 175µg (44%)

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  • Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    BramBram
    Parsley-crusted salmon is baked with a crisp herb topping and served with garlic-rosemary roast potatoes, glazed cranberry Brussels sprouts and Tenderstem broccoli. It is a festive fish main with freshness, crunch and rich sides.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 bunch flat leaf parsley
    • 1 lemon
    • 150 g crème fraîche
    • 40 g grated hard Italian-style cheese
    • 25 g breadcrumbs
    • 600 g salmon fillet
    • 600 g potatoes
    • 1 bunch rosemary
    • 3 garlic cloves
    • 200 g Brussels sprouts
    • 150 g Tenderstem broccoli
    • 25 g dried cranberries
    • 15 g honey
    • 1 tbsp olive oil for the crumb
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    Instructions

    • Heat the oven to 220°C/200°C fan. Cut the potatoes into roast-sized chunks and toss with oil, chopped rosemary, garlic, salt and pepper.
    • Roast the potatoes until golden and crisp, turning once during cooking.
    • Chop the parsley and mix with breadcrumbs, lemon zest, olive oil and half the cheese. Season lightly.
    • Pat the salmon dry, place skin-side down on a lined tray and spread with a thin layer of crème fraîche. Press the parsley crumb over the top.
    • Bake the salmon until the crumb is golden and the fish is opaque in the centre.
    • Trim the sprouts and Tenderstem. Stir-fry or roast the sprouts until browned, then finish with honey, cranberries and a squeeze of lemon.
    • Cook the Tenderstem until just tender. Serve the salmon with roast potatoes, glazed sprouts and Tenderstem.
    Start Cooking

    Chef's notes

    • Do not over-pack the crumb; a loose topping bakes lighter and crisper.
    • Use the thickest part of the salmon to judge doneness. It should flake but remain moist.
    • Add the cranberry glaze near the end so the fruit does not catch.
    • This dish is best served fresh, but leftover salmon can be eaten cold the next day.
    Drink pairing
    Herb-crusted salmon and lemon work well with crisp whites, sparkling wines and bright botanical drinks.

    Alcoholic

    • Sancerre
    • Chablis
    • Brut Champagne

    Non alcoholic

    • Elderflower tonic with lemon
    • Sparkling cucumber water
    • Alcohol-free Sauvignon Blanc
    Nutrition per serving
    Calories: 1178kcal (59%) | Carbohydrates: 82g (27%) | Protein: 62g (124%) | Fat: 66g (102%) | Saturated Fat: 20g (125%) | Sodium: 1500mg (65%) | Fiber: 11g (46%) | Sugar: 18g (20%)

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  • Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy Air Fryer Miso Salmon is marinated in white miso, soy sauce, ginger, mirin and sesame oil before being cooked until tender and flaky. The savoury sweet glaze delivers deep umami flavour with minimal effort, making it ideal for a quick weeknight dinner.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 70 g white miso paste
    • 60 ml low-sodium soy sauce
    • 25 g light brown sugar packed
    • 15 g ginger paste
    • 1 tbsp sesame oil toasted or untoasted
    • 1 tbsp mirin
    • ½ tsp white pepper
    • 680 g salmon fillets 4 skinless fillets, about 170 g each
    • 1 tsp sesame seeds optional, to garnish
    • 2 spring onions thinly sliced, optional, to garnish
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    Instructions

    • Whisk the miso paste, soy sauce, brown sugar, ginger paste, sesame oil, mirin and white pepper in a bowl until smooth.
      70 g white miso paste, 60 ml low-sodium soy sauce, 25 g light brown sugar, 15 g ginger paste, 1 tbsp sesame oil, 1 tbsp mirin, 1/2 tsp white pepper
    • Place the salmon fillets in a shallow dish and coat them evenly with the miso marinade. Cover and refrigerate for at least 2 hours.
    • For the air fryer, heat to 200°C. Lift the salmon from the marinade, arrange the fillets with space between them and brush lightly with a little extra marinade.
    • Air fry for 9–10 minutes, until the salmon flakes easily and is cooked through. If using the oven, broil the fillets on a foil-lined tray for 8–10 minutes.
    • For extra sauce, simmer any remaining marinade with a splash of water until glossy and fully heated. Spoon over the salmon if desired.
    • Serve immediately with rice and steamed greens. Finish with sesame seeds and sliced spring onions, if using.
      1 tsp sesame seeds, 2 spring onions
    Start Cooking

    Chef's notes

    • Marinate the salmon for at least 2 hours; overnight gives a deeper miso flavour.
    • Use foil rather than baking paper when grilling, as the high heat can scorch paper.
    • Any leftover marinade should be simmered with a splash of water before serving as a sauce.
    • Serve with steamed rice, broccoli, green beans or cucumber salad.
    • Leftovers keep refrigerated for up to 2 days and are best reheated gently or served cold in a rice bowl.
    Drink pairing
    This miso salmon has a savoury-sweet glaze with soy, ginger and sesame. Drinks with citrus, gentle sweetness or clean acidity balance the umami and keep the salmon tasting fresh.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served slightly chilled
    • Crisp Japanese lager or pale ale

    Non alcoholic

    • Sparkling yuzu lemonade
    • Cold green tea with lemon
    • Ginger and lime sparkling water
    Nutrition per serving
    Calories: 354kcal (18%) | Carbohydrates: 14g (5%) | Protein: 38g (76%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 94mg (31%) | Sodium: 1347mg (59%) | Potassium: 954mg (27%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 143IU (3%) | Vitamin B12: 5µg (83%) | Vitamin C: 1mg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 18µg (17%) | Folate: 57µg (14%)

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  • Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    DaanDaan
    Tender oven salmon with citrus, mild chilli and a crisp Belgian-style salad of chicory, celery and apple. Fresh, light and elegant without being complicated.
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    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 lemon juice
    • 300 g salmon fillets
    • 0.5 tsp paprika
    • 0.5 orange flesh cut into pieces
    • 1 tbsp mild chilli sauce
    • 2 chicory heads
    • 0.5 celery stalk
    • 1 green apple
    • 1 tbsp lemon juice for the apple
    • 5 tbsp neutral oil
    • 2 tbsp vinegar
    • 50 ml low-fat yoghurt
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Squeeze lemon over the salmon and season with paprika, salt and pepper. Mix the orange pieces with chilli sauce and spoon over the fish. Bake for 12 to 15 minutes.
      0.5 lemon, 300 g salmon fillets, 0.5 tsp paprika, 0.5 orange, salt and pepper, 1 tbsp mild chilli sauce
    • For the salad, halve the chicory and remove the bitter core. Slice the celery and apple. Toss the apple with diluted lemon juice to prevent browning.
      2 chicory heads, 0.5 celery stalk, 1 green apple, 1 tbsp lemon juice
    • Whisk the oil, vinegar and yoghurt into a light sauce. Toss the chicory, apple and celery with the dressing and serve with the salmon.
      5 tbsp neutral oil, 2 tbsp vinegar, 50 ml low-fat yoghurt
    Start Cooking

    Chef's notes

    Do not overbake the salmon. It should remain moist in the centre.
    Drink pairing
    This dish has rich salmon, citrus sweetness and a slightly bitter crisp salad. Pair with bright acidity and clean fruit.

    Alcoholic

    • Sancerre or Sauvignon Blanc
    • Dry Riesling
    • Belgian Witbier

    Non alcoholic

    • Sparkling orange and lemon water
    • Cold green tea with apple
    • Alcohol-free Sauvignon-style white
    Nutrition per serving
    Calories: 714kcal (36%) | Carbohydrates: 41g (14%) | Protein: 38g (76%) | Fat: 47g (72%) | Saturated Fat: 6g (38%) | Cholesterol: 84mg (28%) | Sodium: 272mg (12%) | Potassium: 2425mg (69%) | Fiber: 18g (75%) | Sugar: 21g (23%) | Vitamin A: 10208IU (204%) | Vitamin B12: 5µg (83%) | Vitamin C: 68mg (82%) | Vitamin E: 17mg (113%) | Vitamin K: 1044µg (994%) | Folate: 697µg (174%)

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  • Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    BramBram
    A quick seafood pasta with tender cod, pink shrimp, snow peas and a light white wine cream sauce. Elegant enough for guests, easy enough for dinner.
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    Servings
    Servings 2 people

    Ingredients
     

    • 250 g cod fillet diced
    • 0.5 tbsp lemon juice
    • 200 g spaghetti
    • 75 g snow peas diagonally sliced
    • 1.5 tbsp olive oil
    • 0.5 onion chopped
    • 1 garlic clove pressed
    • 75 g peeled pink shrimp
    • 0.5 tbsp butter
    • 1 tbsp flour
    • 100 ml dry white wine
    • 100 ml cream
    • 200 ml water
    • 1 tbsp parsley chopped, optional
    • salt and pepper
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    Instructions

    • Cut the cod into cubes and sprinkle with lemon juice.
      250 g cod fillet, 0.5 tbsp lemon juice
    • Cook the spaghetti in salted water. Add the snow peas 2 minutes before the end of cooking. Drain and keep warm.
      200 g spaghetti, 75 g snow peas
    • Heat part of the olive oil and fry the onion, garlic and shrimp. Season and set aside. Melt the butter, stir in the flour, then add the wine, water and cream. Simmer, return the shrimp to the sauce and season.
      1.5 tbsp olive oil, 0.5 onion, 1 garlic clove, 75 g peeled pink shrimp, 0.5 tbsp butter, 1 tbsp flour, 100 ml dry white wine, 100 ml cream, 200 ml water, salt and pepper
    • Fry the cod cubes in the remaining olive oil and season. Serve the pasta and snow peas with the shrimp sauce and cod. Finish with parsley.
      1 tbsp parsley
    Start Cooking

    Chef's notes

    Keep the cod pieces fairly large so they do not break up too much in the pan.
    Drink pairing
    Seafood, cream and white wine call for crispness, minerality and citrus rather than heavy sweetness.

    Alcoholic

    • Muscadet or Albariño
    • Unoaked Chardonnay
    • Belgian Witbier

    Non alcoholic

    • Sparkling lemon cucumber water
    • Iced white tea
    • Alcohol-free dry white wine style
    Nutrition per serving
    Calories: 849kcal (42%) | Carbohydrates: 86g (29%) | Protein: 39g (78%) | Fat: 34g (52%) | Saturated Fat: 15g (94%) | Cholesterol: 118mg (39%) | Sodium: 122mg (5%) | Potassium: 961mg (27%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 1457IU (29%) | Vitamin B12: 1µg (17%) | Vitamin C: 30mg (36%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 51µg (49%) | Folate: 61µg (15%)

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