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| Canned Wild Alaska Salmon Thai Picnic Fishcakes
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| Ground nut or vegetable oil, for frying
Sweet chilli sauce, to serve Fishcakes: 1 x 418g can red or pink wild Alaska salmon 2 tbsp chopped spring onions 1 handful coriander, chopped ½ red chilli, deseeded and chopped ½ tbsp grated root ginger ½ tbsp Thai red curry paste 1 egg Zest of 1 lime, juice of half 2 tbsp cornflour 1 clove of garlic, crushed Pinch salt and black pepper |
Cook’s tip: These fishcakes are delicious hot and cold – just serve with plenty of sweet chilli sauce
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Wild Alaska Tikka Patties on Warm Naan Bread with Cucumber and Coriander RaitaServes 4 (2 patties each) Preparation time 20 minutes Cooking time 25 minutes |
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| Vegetable oil, for greasing
1 x 416g or 2 x 213g cans red or pink wild Alaska salmon 50g (2oz) basmati rice 1 large carrot, grated 1 large courgette, grated 1 small onion, finely chopped 75g (3oz) fresh breadcrumbs 2 tbsp tikka masala curry paste 1 large egg, beaten 2 tbsp chopped fresh coriander Salt and freshly ground black pepper 4 mini naan bread, to serve Raita: 150g (6oz) low fat plain yogurt ¼ cucumber, finely chopped 2 tbsp chopped fresh coriander |
Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Grease a large baking sheet with a little vegetable oilDrain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunksCook the rice in lightly salted boiling water for 10 to 12 minutes, until tender. Rinse with cold water and drain well
Put the carrot and courgette into a large mixing bowl and add the rice, onion, breadcrumbs, curry paste, egg and coriander. Season with salt and pepper. Stir in the chunks of salmon Form the mixture into 8 patties and arrange on the prepared baking sheet. Bake for about 20 to 25 minutes, until golden brown. About 5 minutes before the end of cooking time, put the naan bread in the oven to warm through Meanwhile, make the raita by mixing together the yogurt, cucumber and coriander. Serve with the warm naan bread and patties Cook’s tip: For a buffet, make mini patties for delicious bite-sized treats, served with the raita as a dip on the side |
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Wild Alaska Salmon Fillets with Chunky RatatouilleServes: 4 Preparation time: 10 minutes Cooking time: 25 minutes |
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| 4 x 150g (6oz) skinless fillets of wild Alaska salmon
Finely grated zest and juice of 1 lemon 2 tbsp chopped fresh herbs (parsley, chervil, thyme or chives) 1 tbsp olive oil 2 red onions, chopped 2 garlic cloves, chopped 1 medium aubergine, cut into chunks 2 courgettes, sliced 4 tbsp sun-dried tomato paste 12 cherry tomatoes, halved 100ml (3 1/2fl oz) vegetable stock Salt and freshly ground black pepper |
Put the salmon fillets into a shallow glass or plastic dish (not metal) and add the lemon zest, lemon juice and herbs. Turn to coat, then cover and leave to marinate whilst making the ratatouilleHeat the olive oil in a large sauté pan or frying pan with a lid. Add the onions and garlic, stir to coat, then put the lid on and turn the heat to low, leaving the onions to ‘sweat’ for 5 to 6 minutesAdd the aubergine, courgettes, sun-dried tomato paste, cherry tomatoes and stock. Cook over a low heat for about 15 minutes, stirring occasionally, until the vegetables are tender. Season to taste
Meanwhile, pre-heat the grill. Arrange the salmon fillets on the grill rack and start to cook them when the ratatouille has been cooking for 6 to 7 minutes. Grill the fish for 6 to 8 minutes, basting them with the lemon juice mixture. Serve the salmon fillets with the ratatouille Cook’s tip: To check that the fish is cooked, the flesh will be opaque and should flake easily. Avoid overcooking the salmon, or else it will lose some of its succulence |
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Wild Alaska Salmon and Couscous Salad with Pomegranate and MintServes: 4 Preparation time: 25 minutes Cooking time: None |
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| 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
1 red onion, finely sliced 1 tbsp cider or red wine vinegar 2 large oranges 50g (2oz) sultanas or raisins 200g (7oz) couscous 450ml (3/4 pt) hot vegetable stock Generous pinch ground cinnamon or ground allspice 1/4 cucumber, deseeded and sliced 50g (2oz) pomegranate seeds 6 ready-to-eat dried apricots, chopped 2 generous handfuls mixed salad leaves About 12 mint leaves, torn into shreds Salt and freshly ground black pepper |
Drain the salmon, reserving the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks. Set to one sideIn a large salad bowl, mix together the red onion and vinegar. Peel the oranges with a sharp, serrated knife, removing all the pith. Slice into segments, removing all the membrane. Add to the salad bowl with the sultanas or raisins, then leave to marinate for about 10 minutesMeanwhile, put the couscous into a heatproof bowl and add the hot stock and reserved salmon liquid. Soak for 12 to 15 minutes, until the liquid has been absorbed. Fluff up with a fork to separate the grains
Stir the ground cinnamon or allspice through the couscous, then add the cucumber, pomegranate seeds, apricots, mixed salad leaves and mint. Season, then gently mix in the salmon chunks and the red onion and orange salad Cook’s tip: Use fresh apricots instead of dried ones, if you like |
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Alaska Pollock and Chorizo SupperServes: 4 Preparation time: 10 minutes Cooking time: 15 minutes |
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| 50g (2oz) chorizo, thinly sliced
1 garlic clove, crushed 1 bunch spring onions, trimmed and sliced 1 red and 1 yellow pepper, deseeded and chopped 2 x 400g cans mixed beans, rinsed and drained 1 x 350g jar tomato & basil pasta sauce 100g (4oz) fine green beans, chopped 400g (14oz) wild Alaska pollock fillet, cut into large chunks 12 cherry tomatoes, halved Salt and freshly ground black pepper Chopped fresh flat leaf parsley, to garnish |
Heat a wok or large frying pan and add the sliced chorizo, cooking it over a medium-high heat for 1 to 2 minutes to release the flavoursAdd the garlic, spring onions and peppers, stir-frying them for 2 to 3 minutes until softened. Tip in the canned beans, then add the tomato pasta sauce and green beans. Stir everything together and cook for 5 minutes over a medium heatAdd the chunks of pollock and simmer for a further 5 minutes, though avoid stirring to prevent breaking up the chunks of fish
Season, then ladle into warmed bowls and serve with plenty of chopped fresh parsley Cook’s tip: Make this recipe another time with a 416g can of red or pink wild Alaska salmon instead of pollock. Simply drain the salmon, discarding the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks and add to the bean mixture 2 minutes before serving – avoiding stirring, or else the salmon chunks will break up |
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Wild Alaska Pollock, Spinach and Gnocchi GratinServes: 4 Preparation time: 10 minutes Cooking time: 20 minutes |
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| ½ tsp olive oil
1 x 400g pack potato gnocchi 200g (7oz) spinach 150g (6oz) roasted red peppers (packed in brine), drained and sliced 400g (14oz) smoked or unsmoked wild Alaska pollock fillets, cut into chunks 200g tub low fat soft cheese with garlic and herbs 250ml pot reduced fat crème fraiche 1 tbsp chopped fresh lemon (or regular) thyme Salt and freshly ground black pepper 2 tbsp finely grated Parmesan cheese |
Brush the surface of a large shallow baking dish with the olive oil. Preheat a medium grill and keep the dish in the grill compartment to warm throughCook the gnocchi in lightly salted boiling water according to pack instructions (about 2 to 3 minutes). At the same time, pack the spinach into a saucepan, add a tiny amount of boiling water and cook until the leaves wilt, about 2 to 3 minutes. Drain well, squeezing out the excess moisture with the back of a spoon. Drain the gnocchi well and transfer to the baking dishAdd the spinach, peppers and chunks of pollock to the baking dish, distributing them among the gnocchi. Season with a little salt and pepperIn a saucepan, warm the low fat soft cheese until melted and smooth, stirring with a wooden spoon. Add the crème fraiche and thyme and stir together well. Spoon into the dish and mix together gently. Sprinkle the Parmesan cheese evenly over the surface
Grill under a medium heat for 12 to 15 minutes, when the fish should be cooked. To check, make sure that the flesh is opaque and flakes easily when tested with a fork Cook’s tip: If you like, use plain low fat soft cheese and add a small crushed garlic clove when warming it, along with 1 to 2 tbsp chopped fresh parsley |
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Wild Alaska Halibut with Chilli and GingerServes: 4 Preparation time: 15 minutes Cooking time: 10 minutes |
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| 4 x 150g (6oz) fillets wild Alaska halibut
2 tbsp rice wine vinegar Finely grated zest and juice of 1 lime 1 red chilli, deseeded and thinly sliced 2 tsp grated fresh root ginger 4 heads pak choi, halved Salt and freshly ground black pepper Coriander sprigs, to garnish |
Arrange the halibut fillets in a deep sauté pan or frying pan that has a lid (or use a piece of foil). Sprinkle the fish with the rice wine vinegar, lime zest, lime juice, chilli and gingerPut the halved pak choi in the pan alongside or on top of the fish and add 150ml (1/4 pt) boiling water. Season with salt and pepperPut the lid on, or cover the pan tightly with a large piece of foil. Cook over a medium heat for 6 to 8 minutes to steam the fish and pak choi. Check that the fish is cooked – the flesh will be opaque and should flake easily when tested with a fork
Serve, garnished with coriander sprigs Cook’s tip: For a more substantial meal, serve with jasmine or basmati rice or noodles |
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Spicy Wild Alaska Salmon LaskaServes: 4 Preparation time: 15 minutes Cooking time: 25 minutes |
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| 1 tsp vegetable oil
6 shallots or 1 large onion, thinly sliced 1 garlic clove, crushed 1 red pepper, thinly sliced 2 tbsp Thai red curry paste 400ml (2/3 pt) vegetable stock 400ml can reduced fat coconut milk 125g (5oz) wholewheat udon noodles 100g (4oz) sugar snap peas or mangetout, halved 4 x 150g (6oz) fillets wild Alaska salmon 2 tbsp chopped fresh coriander |
Heat a wok or large frying pan and add the vegetable oil, brushing it over the surface. Add the shallots or onion, garlic and pepper and stir-fry for 2 to 3 minutes until the vegetables are softenedAdd the Thai red curry paste, then stir in the stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 10 minutesAdd the noodles and sugar snap peas or mangetout. Sit the salmon fillets on top and cover with a lid or a sheet of foil. Cook gently for a further 6 to 7 minutes
Serve in warmed bowls, sprinkled with chopped fresh coriander Cook’s tip: Another time, use medium or fine egg noodles instead of udon noodles |
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Smoked Wild Alaska Salmon and Potato Salad with Wasabi DressingServes: 4 Preparation time: 15 minutes Cooking time: 20 minutes |
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| 500g (1lb 2oz) small new potatoes, scrubbed
1 large red onion, thinly sliced 1 bulb fennel, thinly sliced 1 tbsp white wine vinegar 100g bag watercress 350g (12oz) smoked wild Alaska salmon, sliced into strips Salt and freshly ground black pepper Dressing: 1 tsp wasabi (Japanese horseradish) powder 200ml tub reduced fat crème fraiche 2 tbsp chopped fresh chives, plus extra, to garnish |
Cook the potatoes in lightly salted boiling water for 15 to 20 minutes, until tenderMeanwhile, put the sliced red onion and fennel into a glass or plastic bowl (not metal) and add the vinegar. Season with salt and pepper, toss to mix, then leave to marinate for 15 minutesDrain the potatoes and add them to the onion mixture and leave until cool
Arrange the potato salad on serving plates with the watercress and strips of smoked Alaska salmon To make the dressing, blend the wasabi powder with 1 tbsp warm water until smooth, then add the crème fraiche and chives. Season with a little black pepper, then spoon onto the salads. Snip a few more chives over the top, then serve Cook’s tip: As an alternative to wasabi powder, mix 1 or 2 tbsp horseradish sauce with the crème fraiche and chives, according to taste |
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Roasted Vegetable Salad with Chick Peas and Wild Alaska SalmonServes: 4 Preparation time: 15 minutes Cooking time: 40 minutes, plus cooling time |
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| 1 small butternut squash, peeled, deseeded and cut into chunks
1 tbsp olive oil 2 courgettes, cut into chunks 400g can chickpeas, rinsed and drained 1 tsp cumin seeds 4 handfuls baby spinach leaves 3 tomatoes, sliced into wedges ¼ cucumber, sliced 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon Dressing: 6 tbsp low fat natural yogurt 1 tsp wholegrain or Dijon mustard Finely grated zest of 1 lemon Salt and freshly ground black pepper |
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6Put the butternut squash into a roasting tin and add the olive oil, tossing to coat. Roast for 20 minutes. Add the courgettes and chickpeas, sprinkle with the cumin seeds and toss together, then roast for a further 20 minutes. CoolMix the cooled butternut squash, courgettes and chickpeas with the spinach leaves, tomatoes and cucumber
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks and add to the salad. Share between four serving plates Make the dressing by whisking the yogurt, mustard and lemon zest together with 1 tbsp cold water. Season, then drizzle over the salads Cook’s tip: If you prefer, use mixed salad leaves instead of spinach |
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Grilled Wild Alaska Salmon with Lemon, Parsley and Caper SauceServes: 2 Preparation time: 5 minutes Cooking time: 10 minutes |
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| 2 x 150g (6oz) skinless fillets of wild Alaska salmon
Finely grated zest and juice of 1 lemon 100g (4oz) baby leeks (or 2 small leeks, sliced) 125g (5oz) long stem broccoli 100g (4oz) frozen petit pois or garden peas 100g (4oz) low fat soft cheese 3 tbsp skimmed milk 2 tbsp chopped fresh parsley 2 tbsp capers, drained Freshly ground black pepper |
Preheat the grill. Arrange the salmon fillets on the grill rack, sprinkle them with lemon juice and cook them for 6 to 8 minutesMeanwhile, steam or simmer the leeks, broccoli and peas for about 5 minutes, or until done to your likingWhen the fish is almost ready, put the low fat soft cheese into a small non-stick saucepan and heat gently, stirring with a wooden spoon. Stir in the milk, then add the lemon zest, parsley and capers. Season with black pepper (it’s unlikely that you’ll need salt, as the cheese is quite salty)
Arrange the salmon fillets on warm plates and serve with the vegetables, spooning the sauce alongside Cook’s tip: Another time, add a handful of cooked, peeled prawns to the sauce instead of capers |
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Grilled Wild Alaska Pacific Cod with Pepper Stir-fryServes 4 Preparation time: 15 minutes Cooking time: 10 minutes |
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| 4 x 150g (6oz) skinless wild Alaska Pacific cod fillets
Finely grated zest and juice of 1 lime 1 bunch spring onions, thinly sliced 2 tsp vegetable oil 2 red and 2 yellow peppers, deseeded and thinly sliced 150g (6oz) mangetout or sugar snap peas, halved 1 large carrot, sliced into matchstick strips 200g (7oz) bean sprouts Soy sauce and freshly ground black pepper |
Preheat the grill. Cover the grill rack with foil and arrange the Alaska Pacific cod fillets on top. Sprinkle the fish with the lime zest, lime juice and a few slices of spring onion. Grill for 6 to 8 minutes. When cooked, the flesh will be opaque and will flake easilyMeanwhile, brush a wok or large frying pan with the oil and heat for a few moments over a high heat. Add the peppers, remaining spring onions and carrot. Stir-fry for 3 to 4 minutes, then add the bean sprouts and stir-fry for another 1 to 2 minutes.Share the pepper stir-fry between 4 serving plates and top each one with a Alaska Pacific cod fillet. Serve, seasoned with soy sauce and black pepper
Cook’s tip: Next time, try different vegetables, such as sliced green beans, baby corn, red onion, courgettes and broccoli florets |
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Cucumber, Dill and Smoked Alaska Salmon PateServes 4 Preparation time: 15 minutes Cooking time: None |
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| 150g (6oz) smoked wild Alaska salmon
2 x 200g tubs low fat soft cheese 2 tbsp chopped fresh dill Finely grated zest of 1 lemon, plus 1 tbsp lemon juice ¼ cucumber, finely chopped Freshly ground black pepper 4 slices multi-grain or wholemeal bread Dill sprigs and lemon wedges, to serve |
Chop half the smoked salmon into small pieces. Slice the rest into thin strips and set asidePut the soft cheese into a mixing bowl and beat with a wooden spoon until smooth. Add the chopped dill, lemon zest, lemon juice, cucumber and chopped smoked salmon. Season with black pepper and mix togetherToast the slices of bread and cut into triangles. Spread with pate and top with the smoked salmon strips. Garnish with dill sprigs and serve with lemon wedges
Cook’s tip: Use the pate as a delicious dip to serve with fresh vegetable crudités |
; "Canned Wild Alaska Salmon Thai Picnic Fishcakes")
; "Wild Alaska Tikka Patties on Warm Naan Bread with Cucumber and Coriander Raita")
; "Wild Alaska Salmon Fillets with Chunky Ratatouille")
; "Wild Alaska Salmon and Couscous Salad with Pomegranate and Mint")
; "Alaska Pollock and Chorizo Supper")
; "Wild Alaska Pollock, Spinach and Gnocchi Gratin")
; "Wild Alaska Halibut with Chilli and Ginger")
; "Spicy Wild Alaska Salmon Laska")
; "Smoked Wild Alaska Salmon and Potato Salad with Wasabi Dressing")
; "Roasted Vegetable Salad with Chick Peas and Wild Alaska Salmon")
; "Grilled Wild Alaska Salmon with Lemon, Parsley and Caper Sauce")
; "Grilled Wild Alaska Pacific Cod with Pepper Stir-fry")
; "Cucumber, Dill and Smoked Alaska Salmon Pate")
