Category Archives: Salmon

Recipe: Tandoori Salmon with Mango Salsa

Tandoori Salmon with Mango Salsa
Tandoori Salmon with Mango Salsa

Ingredients;

For the Salmon:

100g natural yoghurt
2 garlic cloves, crushed
1 level teaspoon tandoori masala paste
Juice of half a lemon
1 teaspoon grated ginger
1 chilli, finely diced
2 salmon fillets, skin on

For the Salsa:

1 mango, peeled and diced
1 cucumber, diced
1 onion, diced
1 chilli, seeds removed, finely diced
1 tablespoon finely chopped mint
Juice of half a lemon

Serves 2


I’ve been slowly introducing more hot dishes (hot as in spicy hot) to both myself and Elly’s palate and my first experiment with this dish was the first time that a dish sent us scrambling for glasses of milk to cool down with. Thankfully I’ve played around with the amount of tandoori masala paste in the recipe to lessen that effect and we’ve both been enjoying it since.

The tandoori masala paste called for in this recipe can be a little difficult to source in Ireland, outside of an Asian supermarket, however you can substitute almost any Indian Curry paste if you cannot source tandoori masala.

To start with you will need to marinate the fish, so mix the yoghurt, garlic, tandoori curry paste, the juice from half a lemon, ginger and the diced chilli together in a small bowl. Next pop your salmon in and make sure that it is well coated. Cover it and place in the fridge for at least twenty minutes.

Next, mix the salsa ingredients together, cover and keep in the fridge until ready to serve.

After the salmon has had time to marinate you want to grill it under a very hot grill. Grill the skin side first for four to five minutes until the edges just start to blacken then turn them over and do the same on the other side.

Once the Fish is ready serve on a bed of boiled rice with a generous dollop of salsa and enjoy. Just keep a glass of milk handy just in case you find it a bit hot for your taste buds 😉

Recipe: Fish cakes with parsley sauce

Fish cakes with parsley sauce
Fish cakes with parsley sauce

Ingredients;

For the fish cakes:
450g potatoes, cooked and mashed
50g butter
1 large onion, finely diced
225g smoked trout, flaked
225g fresh cod, poached & flaked
225g fresh salmon, poached & flaked
1 bay leaf
1 tablespoon chopped dill
1 tablespoon chopped chives
2 tablespoon chopped flat leaf parsley (divide into 2 equal halves)
Zest of 3 lemons, finely chopped (divide into one-third and two-thirds)
6 tablespoons of breadcrumbs (approx 2 slices bread)
3 tablespoons of plain flour
2 eggs, beaten
Vegetable oil

For the parsley sauce:
1 medium onion, finely diced
100g butter
75g plain flour
600ml milk
Large handful of flat leaf parsley, leaves and stalks finely chopped (keep the stalks separate)

Makes 8 fish cakes (2 per person is a very decent meal) and enough sauce to cover them. If you are going to chill / freeze some of the fish cakes, reduce the ingredients for the sauce proportionately.

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Directions on how to make speedy mashed potatoes can be found here.

To poach the fish, cover in cold water, add 1 bay leaf and bring to boil. After boiling for 5 mins, remove from heat and flake the fish, discarding the skin and the bay leaf. Remove any bones at this point and throw away.

Heat the 50g butter and sauté the onions over a medium heat for about 10 mins, so they are well cooked but do not take on colour.

In a large bowl combine the breadcrumbs, half of the chopped parsley and one-third of the lemon zest. Tip out onto a plate. On a 2nd plate, spread out your flour. Finally, on a bowl (or plate with high sides), pour out your beaten eggs.

In your empty bowl, combine the mashed potatoes, flaked fish, cooked onion, dill, chives and the remaining parsley and lemon zest. Mix well with your hands and divide into 8, forming into fish cake shapes. Dip each fish cake into the flour, then egg, then breadcrumbs, coating well and set aside. The fish cakes can be chilled or frozen at this point for later use – 24-48 hours in fridge, 1 month in freezer.

Now turn your oven on to 200 C. Begin to cook the parsley sauce while the oven heats. Melt your butter over a medium heat and add in the chopped onion and parsley stalks, frying gently for about 10 minutes until softened, but not coloured. Reduce the heat and add in the flour, stirring well. Start slowly adding in the milk, about 2-3 tablespoons at a time, stirring in well to avoid lumps. You may need to play with the heat here, keep your mix just below a simmer.

Just after you start adding the milk to the sauce, heat enough vegetable oil in a frying pan to just cover the bottom. Fry the fish cakes over a medium heat for 3-4 minutes on each side, until lightly golden. Be careful not to use too much heat as they will burn easily. Once fried, transfer to a baking tray and place in the oven for 10 minutes.

All this time you should have been keeping an eye on your sauce, adding the milk until you get to the consistency you desire. With about 2-3 minutes before the fish cakes are ready to come out of the oven, add in the chopped parsley and stir well. Season to taste with salt and pepper – this is very important as the sauce will be incredibly bland without added salt!

Note: if you can’t get the specific types or quantities of fish listed here, feel free to substitute smoked salmon, tinned tuna, etc, as needed.