Salt and black pepper

cayenne pepper

smoked paprika

chilli flakes

olive oil

1 small white onion, finely chopped

1 clove garlic, crushed

300ml fish stock

150ml milk

75ml dry white wine

1 bay leaf

2 sprigs thyme

2 medium potatoes cut into 1cm² dice

75g each of wild Alaska salmon, pollock, king crab and Pacific cod, chunked

150ml crème fraîche

zest of 1 lemon

1 tbsp chopped chives, plus extra to serve

2 tbsp chopped parsley, plus extra to serve

• Preheat the oven to 190^oC
• Slice the tops off the pumpkins and scoop out the seeds but don’t throw them away. Place the seeds on a baking tray and sprinkle over salt, cayenne pepper, smoked paprika, chilli flakes and a little olive oil
• Brush the pumpkin bases and tops with olive oil and sprinkle over chilli flakes, and then bake in the oven for 25 minutes. At this stage, also place the pumpkin seeds in the oven and bake for a further 5-10 minutes until golden
• Meanwhile, make the chowder by sweating the onion and garlic in 1 tbsp olive oil in a large pan. Add the fish stock, milk, white wine, bay leaf and thyme, along with a pinch of salt and cayenne pepper
• Bring to the boil and then add the potato cubes. Cover and simmer for 5 minutes or until the potatoes are just about cooked, then add the seafood
• Simmer for 2-3 minutes, until the seafood is cooked through then stir through the lemon zest, crème fraîche, chives and parsley
• Ladle the soup into the pumpkin mugs and scatter over pumpkin seeds, chives and parsley before serving

Cook’s tip: The pumpkin mugs are optional, so leave them out if you are short for time!

Makes 4

I handful parsley, chopped

1 egg yolk

Zest of 2 lemons

100g white breadcrumbs

Zest of 1 lemon

2 eggs, beaten

Salt and black pepper

Oil for frying

Cream Cheese Filling:

100g cream cheese

½ tbsp finely chopped chives

1 garlic clove, finely chopped

Pinch of crushed black pepper

• Place salmon, parsley, egg yolk and the zest of 1 lemon in a blender and blitz to a smooth paste. Season with salt and pepper then cover and refrigerate for 30 minutes
• Meanwhile, combine the ingredients for the filling and then mix together the breadcrumbs with the zest of 1 lemon and a pinch of salt and pepper
• Remove salmon from the fridge and divide into 4. Flour your hands and shape each quarter into a flat oval, about 0.5cm thick
• Dollop a good teaspoon of cream cheese filling into the centre of each oval and then carefully wrap the salmon around the filling, shaping the salmon mixture into an egg shape
• With your left hand, dip the kievs into beaten egg and then drop them into the breadcrumbs, turning to coat with your right hand. Repeat to give a double layer of breadcrumbs. Chill in the fridge for at least 30 minutes
• When you’re ready to cook, half fill a saucepan with oil and heat until breadcrumbs turn golden when added. Carefully lower the kievs into the oil with a slotted spoon and cook over a moderate heat for 4-5 minutes until golden brown
• Remove from the oil with a slotted spoon and drain on kitchen paper before serving

Cook’s tip: If you are short for time, Boursin is a good alternative for the filling. Squeeze a little lemon juice over the spilt open kievs for a delicious zing!

Makes 2

Zest and juice of ½ a lemon

Salt and black pepper

2 x 25cm² short crust pastry squares

10 fine asparagus spears

1 egg, beaten

Spinach & Watercress Pâté:

1 tbsp olive oil

100g watercress

100g spinach

50g asparagus, finely chopped

Zest of 2 lemons, juice of 1

200g mascarpone cheese

2 tbsp chopped dill

• Preheat the oven to 200^oC
• Make the pâté: heat the oil in a large saucepan and wilt the watercress, spinach and asparagus. Cool slightly then use a sieve to squeeze the water out of the vegetables
• Transfer the greens to a blender and add lemon zest, juice, mascarpone cheese and dill. Blend to a smooth paste and season to taste
• Season the salmon fillets and squeeze a little lemon juice over. Take each sheet of pastry and spread a little pate in the centre, then top with a salmon fillet. Cut the asparagus spears to the same length as the fillets and then lay 5 on the top of each
• Brush the pastry edges with beaten egg and fold to wrap the salmon up tightly
• Place the salmon en croutes on a greased baking tray and brush with beaten egg
• Bake in the oven for 25-30 minutes until the pastry is golden brown
• Leave to cool slightly and serve with the remaining pâté and fresh green salad

Cook’s tip: If you are feeling festive, roll out extra pastry and make a bow so the en croutes look like a Christmas present!

Makes 8 mini burgers (or 4 large)

Vegetable oil, for frying

8 mini burger buns

4 tbsp soured cream

Coriander leaves, to serve

Burgers:

400g wild Alaska salmon, skinned

50g white breadcrumbs

1 egg white

1 red chilli, deseeded and finely chopped

Zest and juice of 1 lime

1 shallot, finely chopped

1 tbsp sweet chilli sauce

2 tbsp chopped coriander

Pinch of salt and black pepper

Tomato Relish:

2 small shallots, roughly chopped

1 clove garlic, crushed

1 tbsp chilli or olive oil

100g cherry tomatoes, roughly chopped

200g tinned tomatoes

4 tsp Worcestershire sauce

3 tsp honey

2 tsp white wine vinegar

1 tsp Tabasco sauce

• Place all the burger ingredients in a food processor and pulse to form a paste
• Divide the mixture into 8, flour your hands and make round patties out of each portion. Cover and leave to chill in the fridge for at least ½ hour
• Meanwhile, make the relish: sweat the shallots and garlic in chilli oil, add the cherry tomatoes and cook for 2 minutes before adding in the rest of the relish ingredients. Simmer for 15-20 minutes until glossy and thick. Season to taste then leave to cool
• When you are ready to cook, heat a little oil in a non-stick frying pan. Carefully place the burgers in the oil and cook for 2-3 minutes a side, over a moderate heat, until firm and golden brown
• To serve, slice the burger buns in half, top with soured cream, Alaska salmon burger, relish and coriander leaves

Cook’s tip: Burgers can be prepared the night before – just leave covered in the fridge until you’re ready to cook

Makes 4

150g pumpkin, roughly chunked

½ red onion, sliced

2 sprigs rosemary, leaves removed

2 cloves garlic, roughly chopped

1 ½ tbsp balsamic vinegar

1 tbsp olive oil

1 tsp runny honey

½ tsp cumin seeds

1 tbsp pumpkin seeds

½ tsp chilli flakes

150g wild Alaska salmon

450g puff pastry

1 egg, beaten

Salt and black pepper

• Preheat the oven to 200^oC
• Place the tomatoes, pumpkin, red onion, rosemary and garlic in a roasting tin. Combine the balsamic, olive oil and honey and stir into the vegetables. Roast in the oven for 25 minutes
• Remove the vegetables from the oven and sprinkle over cumin seeds, pumpkin seeds and chilli flakes. Lay the salmon on top and roast for a further 5 minutes
• Meanwhile, roll out the pastry and cut out 4 x 12cm² Halloween shapes such as pumpkins and stars. Transfer to a baking tray and lightly score a 0.5cm margin around the edge of the pastry shapes then prick the inner shape with a fork. Brush with egg wash
• Remove the salmon and vegetables from the oven and leave to cool slightly before flaking the salmon with a fork. Gently combine the salmon and vegetables and then spoon onto the inner shape of the pastry
• Bake in the oven for 10-15 minutes until the pastry is crisp and golden brown

Cook’s tip: Just use butternut squash if you can’t get hold of pumpkin. Try adding peppers and leeks to the vegetable mix

Makes 15

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

• Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into chunks
• Place all the ingredients for the fishcakes in a food processor and blend to form a smooth paste. Leave to chill in the fridge for at least ½ hour
• When you are ready to cook, heat a little oil in a non-stick frying pan. Drop spoonfuls of fishcake mixture into the oil and use the back of a spoon to gently shape the cakes into rounds
• Cook for 1-2 minutes a side until firm and golden brown

Cook’s tip: These fishcakes are delicious hot and cold – just serve with plenty of sweet chilli sauce

Wasabi and Ginger Cured Wild Alaska Salmon

1 ½ tbsp wasabi powder

60g salt

60g caster sugar

1 ½ tbsp sake

1 tbsp grated root ginger

Wasabi and lemon mayonnaise:

4 tbsp light mayonnaise

3 tsp wasabi powder

Zest and juice of 1 lemon

1. Mix together the ingredients to make a cure
2. Coat the salmon with the cure and wrap tightly in cling film
3. Place the salmon in a container and weigh down with weights
4. Leave the salmon in the fridge to cure for  2 days
5. When you are ready to serve the salmon, carefully unwrap the cling film and loosely wash off the cure
6. Pat the salmon dry and slice thinly
7. Mix together the ingredients for the wasabi mayonnaise
8. Serve fine slices of cured wild Alaska salmon with a little wasabi mayonnaise and strips of sushi ginger

Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeks

Serves 4

1 green pepper, sliced into 8

Marinade:

Zest and juice of 2 lime’s

2 cloves garlic, crushed

2 tbsp finely chopped mint

2 tbsp finely chopped oregano

2 tbsp finely chopped coriander

4tbsp olive oil

• Mix together all the ingredients for the marinade and reserve half for a dressing
• Use the other half to marinade the salmon, halloumi and green pepper. Cover and leave in the fridge for at least an hour
• Thread cubes of marinated salmon, halloumi and pepper onto 4 skewers and cook for 4-5 minutes on the bbq or hot griddle, turning halfway, until the salmon is cooked
• Serve with plenty of the remaining garlic and lime-herb dressing

Wild Alaska salmon goujons coated in zesty, seeded breadcrumbs with fennel slaw

Makes 6 Salmon fingers

Breadcrumbs:

70g dry breadcrumbs

20g pumpkin seeds

20g sunflower seeds

20g sesame seeds

Finely grated zest of 1 lemon

2 tsp chilli flakes

1 tsp paprika

Fennel slaw:

1 tbsp walnut oil

1 tsp wholegrain mustard

1 tsp white wine vinegar

Zest and juice of 1 lemon

1 fennel bulb, grated or finely sliced

1 handful coriander, chopped

1. Preheat the oven to 190oC
2. Mix together all the ingredients for the breadcrumbs and pour onto a large plate
3. Season the salmon fingers with both salt and pepper before coating in flour
4. Dip the flour-coated salmon into beaten egg and then coat in breadcrumbs. Place onto an oiled baking sheet
5. Cook in the oven for 8-9 minutes, turning half way, until the fingers are golden brown
6. Meanwhile, mix together all the ingredients for the fennel coleslaw and season to taste.
7. Remove the goujons from the oven and serve with plenty of fennel coleslaw

Cook’s tip: Spray the fish fingers with spray oil before placing in the oven to give an even crunchier, golden coating

Canned wild Alaska salmon, ricotta and dill ravioli with caper butter sauce

Serves 4

4 tbsp ricotta cheese

1 egg white

1 ½ tbsp chopped dill

Finely grated zest of 1 lemon

2 tbsp grated parmesan cheese

Salt and black pepper

Homemade Pasta:

600g 00 flour

6 eggs

1 egg, beaten (to seal the ravioli)

Dill and caper butter:

100g unsalted butter

2 tbsp chopped dill

1 tbsp chopped capers

Juice of 1 lemon

Pinch of ground black pepper

1. Make the pasta by blending the flour and eggs together in a food processor until the mixture forms a stiff dough. Kneed for a few minutes before wrapping in cling film and chilling in the refrigerator for 1-2 hours.
2. Next, blend together all the filling ingredients, seasoning to taste. Leave to set in the fridge for an hour.
3. To make the ravioli, use a pasta machine (or rolling pin) to give thin sheets of pasta. Brush with beaten egg and, at intervals, place teaspoonfuls of salmon filling onto one of the sheets.
4. Carefully, top the pasta sheet with spoonfuls of filling, with another sheet of pasta. Use your hands to gently press down around each spoonful of filling to seal the two sheets of pasta.
5. Use a pastry cutter or knife to cut around the filling to give individual ravioli’s. Carefully lift each ravioli up and place on a baking sheet lined with greaseproof paper. Leave in the fridge for at least 30 minutes. Repeat with the remaining sheets of pasta.
6. When you are ready to cook, carefully lower the ravioli into salted boiling water and cook for 3-4 minutes, until the pasta has softened.
7. Meanwhile, melt the butter in a heavy based saucepan and add in the remaining ingredients for the sauce.
8. Drain the ravioli and divide between 4 plates. Serve with plenty of dill and caper butter

Cook’s tip:  You may have some pasta left over, if this is the case it will keep in the fridge for 1-2 days, or 3 months in the freezer.

PHIL VICKERY’S JAPANESE-STYLE GRILLED MARINATED WILD ALASKA SOCKEYE SALMON

Serves 4

Preparation time – 30 minutes.

Cooking time – 15 minutes.

200mls mirin (sweet fermented Japanese rice liqueur)

150mls soy sauce

1 tbsp brown miso paste

1 tbsp toasted sesame oil

2 tbsp castor sugar

2 tbsp sherry vinegar

Chutney

60g fresh mint leaves, washed well and chopped finely

2 large, ripe tomatoes chopped

2 heaped tsp green chilli, chopped

2 cloves of garlic, peeled and finely chopped

2 tbsp olive oil

finely grated zest and juice from 1 large lime

salt

freshly milled pepper

• Place the mint, tomatoes, chilli, garlic, lime juice and zest and olive oil into a bowl and mix well.
• Spoon into a bowl, season with salt and pepper to taste.
• Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well, and then bring to the boil.
• Turn down the heat and simmer the sauce until you have about 150mls.
• Remove from the heat and cool.
• Once cooled, pour half over the salmon and leave to marinate, best overnight in the fridge. But at a pinch 1 hour.
• To cook the salmon, pre heat the grill to its hottest setting.
• Lift out the salmon, leaving a little sauce on the fish, then place onto a grilling tray or dish.
• Cook for 6-8 minutes, depending on the temperature of the grill, or until the salmon is JUST cooked, best left undercooked.
• Meanwhile boil the rest of the marinade that is left, and serve with the salmon as a dipping sauce.
• Serve the salmon with the sauce and the chutney.

CAJUN WILD ALASKA SOCKEYE SALMON

2 persons

Preparation time:- 10 minutes.

Cooking time:- 8-10 minutes.

4 tbsp olive oil

For the rub

2 tsp dried thyme

2 tbsp paprika

1 tbsp ground black pepper

3 tsp cayenne powder

2 tbsp dried garlic powder

1 tsp celery salt

1 tbsp ground seed coriander

Mix well together.

For the dressing

100g fat free natural yoghourt

10g chopped fresh mint

10g white wine vinegar

2g cracked black pepper

2 tbsp runny honey

Mix well together

75g watercress sprigs

Make up the dressing and stir well.

Serve asap with watercress and yoghurt dressing

Wild Alaska Salmon with Pea Mousse, Dill Mayonnaise and Quail Eggs      

 Serves 4

4 sprigs dill

500ml olive oil

8 baby leeks

6 quail eggs

salt and black pepper

pea mousse:

1l chicken stock

600g frozen peas

450ml double cream

8 gelatine leaves, soaked in cold water

2 egg whites

dill mayonnaise:

2 egg yolks

1 tsp white wine vinegar

300ml olive oil

1 tbsp Dijon mustard

1 small bunch dill, chopped

• Place each salmon fillet in vacuum pack with a slice of lime, sprig of dill, enough olive oil to just cover and pinch of salt. Seal bags and set aside

• For pea mouse, bring chicken stock to boil and blanch peas for 2 minutes. Remove peas from stock and blend in food processor, adding enough chicken stock to form a purée. Sieve purée into bowl over ice. Heat 2 tbsp cream and whip remainder. Add gelatine to hot cream, melt, then cool. Whisk egg whites to stiff peaks. Add gelatine cream to pea purée and fold in whipped cream. Fold in beaten egg white, season and leave in fridge to set

• For dill mayonnaise, place egg yolks, vinegar, mustard and a pinch of salt in bowl and whisk, adding 300ml olive oil  to give a thick consistency. Stir in dill and adjust seasoning with salt and juice of one lime

• Blanch baby leeks for 2 minutes or until tender, refresh in ice water and set aside

• Place vacuum packs in a water bath at 48 ºC for 16 minutes. Remove salmon from bags and drain

• Meanwhile, bring pan of water to boil, remove from heat and sit quail eggs in hot water for 2 ½ minutes. Once cooked, plunge eggs into cold water

• To serve, heat leeks in pan with butter, place salmon on plate with a quenelle of pea mousse, mayonnaise and soft boiled quail eggs

Wild Alaska Salmon Teriyaki with Egg Noodles

Serves 2

1 tbsp sesame oil

1 carrot, cut into juliennes

½ red pepper, cut into juliennes

½ yellow pepper, cut into juliennes

50g bean sprouts

15g pickled ginger

2 raw king prawns, peeled

teriyaki:

200ml soy sauce

2tbsp rice vinegar

1 tbsp fish sauce

½ tbsp sugar

1 red chilli, finely chopped

1 thumb ginger, finely chopped

1 garlic clove, finely chopped

• Put ingredients for Teriyaki into pan, combine, reduce by half and then chill

• Marinade salmon for 20 minutes. Pan-fry, skin side down, for 2-3 minutes a side. Reserve the marinade

• Cook noodles, strain and toss in hot sesame oil

• Heat sesame oil in wok and add carrots, peppers and bean sprouts. Stir fry for 2 minutes, add pickled ginger and 2 tbsp of marinating  sauce

• Stir fry prawns in a little of the remaining marinade

• Serve salmon fillet and prawn with vegetables and noodles and drizzle over plenty of teriyaki sauce

Wild Alaska Salmon Tartare with Apple Salad and Quail Eggs

Serves 4

25ml vinegar

25g sugar

2 x 125g fillets wild Alaska salmon

1tsp chopped dill

1 tsp chopped parsley

10 capers, chopped

1 shallot, finely chopped

1 tomato, chopped

1 gherkin, chopped

juice of 1 lemon

4 quail eggs

1 russet apple

5g brown mustard seeds

10g wild Alaska salmon roe

lemon mayonnaise , to serve

olive oil

• Put some salt on cucumber slices, leave for 10 minutes, then rinse. Heat a little water with vinegar and sugar together in a non reactive pan until sugar dissolves, add cucumber and leave to cool
• Dice salmon into very small cubes and place in bowl. Add dill, parsley, capers, shallot, tomato, gherkin and some lemon juice. Mix well, season and refrigerate
• Put quail’s eggs into boiling water for 2-3 minutes then plunge straight into ice water
• Peel apple and slice into julienne. Place in bowl with mustard seeds, a squeeze of lemon juice and season to taste
• To serve, dry cucumber slices and arrange in an overlapping circle. Place a ring in the centre. Halve quail eggs and place in ring, then fill with salmon
• Remove ring.  Garnish salmon with lemon mayonnaise and top with wild Alaska salmon roe. Serve with the apple salad

Wild Alaska Salmon and King Prawns with Shimeji Mushroom Sauce

Serves 2

½ egg white

200ml double cream

4 large spinach leaves, washed and stalks removed

2 raw king prawns, peeled

50g samphire

salt and pepper

cream sauce:

small knob butter

1 small shallot, finely chopped

dash of white wine

250ml fish stock

small knob butter

25g baby shimeji mushrooms

100ml single cream

salt and pepper

• Skin and dice wild Alaska salmon. Blend in food processor to smooth paste. Add egg white and mix well. Place mixture in a cold bowl. Gradually stir in cream and season to taste. Spoon the mousse into a piping bag and refrigerate
• Place spinach leaves on clean kitchen cloth, overlapping edges. Place another cloth on top and pour boiling and then cold water over. Roll up and squeeze out water. Lay cloths out, take off top one, peel off square of spinach and cut in 2
• Make a cut on underside of each prawn and wrap each in spinach
• Lay out 1m of cling film. At one end, pipe 2 parallel lines of salmon mousse, 2cm longer than the prawns, to touch each other. Place spinach-wrapped prawn in centre of mousse and pipe another 2 lines on top
• Take closest end of cling film and wrap around salmon. Continue to roll until the end. Repeat to make another sausage with the other spinach-wrapped prawn
• Twist and tie a knot at each end of the cling film to form a sausage and then drop sausages into boiling water. Simmer for 15-20 minutes
• Sweat shallots in butter. Add a dash of white wine and reduce by 2/3. Add hot fish stock and reduce by half. Remove from heat and sieve
• Melt small knob of butter, add mushrooms and cook for 1-2 minutes. Add reduced stock and cream. Reduce to coating consistency and season to taste

Wild Alaska Hot Smoked Salmon with a Cream Top and Orange Dressing

Serves 2

150g sugar

1 x 600-800g side wild Alaska salmon

100ml double cream

juice of 2 lemons

juice of 2 oranges

olive oil

20ml white wine vinegar

herbs, to garnish

• Mix salt and sugar. Lay salmon skin side down onto tray and spread salt mix over top. Leave for 2 hours or until the surface of the salmon is firm to touch
• Wash off salt and sugar and dry salmon
• Place salmon onto smoking tray, skin side down, and brush with olive oil
• Smoke salmon at 65°C for 20 minutes, or until salmon is cooked
• Remove from smoker, allow to cool and chill
• Semi- whip double cream, add juice of 1 lemon, season and taste, adding more lemon juice if necessary. The cream should be at stiff peak stage
• Place juice of oranges into a pan, heat and reduce by half, then cool and chill
• Combine chilled orange juice with a little vinegar and then whisk in olive oil
• Flake hot smoked salmon
• Place chefs ring in middle of serving plate and fill with salmon. Press down to leave a 5mm rim
• Spoon cream onto salmon and smooth over with pallet knife. Remove ring
• Drizzle orange dressing around salmon and garnish

Wild Alaska Salmon Wrapped in Pancetta with Cauliflower Purée

Serves 2

8 slices pancetta

cauliflower puree:

250g cauliflower

250ml milk

75ml double cream

orange butter sauce:

juice of 2 oranges

50ml white wine

125g butter

serve:

1 bunch baby asparagus

2 x 150g fillets wild Alaska salmon

8 slices pancetta

cauliflower puree:

250g cauliflower

250ml milk

75ml double cream

orange butter sauce:

juice of 2 oranges

50ml white wine

125g butter

serve:

1 bunch baby asparagus

• Skin salmon fillets and season. Wrap each fillet tightly in 4 slices of pancetta and then in cling film
• Cook cauliflower, milk and cream in a pan with a little salt, simmer for 10-12 minutes
• When cauliflower is tender and liquid reduces, drain and reserve the liquor
• Blend cauliflower with 150ml of cooking liquid, purée, sieve and season. Set aside
• Put orange juice and wine in a pan, boil and reduce by 2/3 
• Fill a pan with salted water, boil and cook asparagus until tender, plunge into ice
• Take hot orange and wine reduction and whisk in small knobs of butter over heat. Do not boil. The sauce will thicken to consistency of double cream
• Heat a non-stick pan for the salmon and add olive oil when hot
• Cook salmon for 4-5 minutes on each side until pancetta caramelises and colours. It will carry on cooking after leaving the pan so allow to stand for 2-3 minutes in a warm place
• Sauté asparagus in butter and season. Heat up cauliflower puree
• Plate dish with asparagus in centre and 3 ‘teardrops’ of cauliflower puree around edge. Slice salmon in half at an angle and place next to each other on top of the asparagus. Drizzle orange sauce around edge

Seared Cured Wild Alaska Salmon with Seaweed Salad

Serves 6, as a starter

2 tbsp sunflower oil

cure:

3 tsp salt

3 tsp sugar

¼ tsp ground white pepper

dressing:

2 tbsp light soy sauce

1 tbsp mandarin juice

1 tbsp grapefruit juice

1 tsp lime juice

1 tsp lemon juice

1 tsp sugar

1 tsp toasted sesame oil

2 tsp sunflower oil

salad base:

50g dried seaweed mix, soaked in cold water, to quadruple in size and weight

garnish:

1 tsp black sesame seeds, toasted

1 tsp white sesame seeds, toasted

75g pickled ginger, drained and julienned

• Skin wild Alaska salmon, pin bone and trim away brown meat, wash and dry
• Mix cure ingredients, sprinkle evenly over both sides of salmon, and leave covered on non metallic plate for 30 minutes and then thoroughly dry
• Combine dressing ingredients, taste and adjust seasoning with sugar and soy sauce
• Drain seaweed, rinse in cold water and place on kitchen paper. Toss in dressing and set aside
• Heat frying pan till smoking, add 2 tbsp sunflower oil, carefully lay in salmon and sear for 20 seconds a side
• Place salmon on cold plate. When cool, wrap in cling film to maintain shape and moisture of the fish. Refrigerate for cold starter or slice immediately for warm starter. Rest fish for at least 5 minutes before serving
• Slice seared salmon on the slant into 12 thick slices and remove surrounding cling film
• To serve, combine garnish ingredients. Form a line of dressed seaweed salad on plate and lay 2 slices of salmon on top. Top each salmon slice with small amount of ginger and sesame seed garnish and drizzle over any remaining dressing

Marinated Wild Alaska Salmon with a Thai Vegetable Broth

Serves 2

2 sticks of lemon grass

25g galangal, roughly chopped

1 clove of garlic, roughly chopped

2 chillies, roughly chopped

500ml fish stock

50ml fish sauce

2 tsp honey

50ml soy sauce

2 x 150g fillets wild Alaska salmon

50g noodles

½ onion

1 carrot, cut into fine strips

1 red pepper, cut into fine strips

2 sticks of celery, cut into fine strips

olive oil

• Sweat ginger, lemon grass, galangal, garlic, and half the chilli in a pan with a little oil for 4-5 minutes. Add fish stock, cover and simmer for 15-20 minutes.  Remove from heat and allow to sit until  ready to use

• Mix remaining chilli in a bowl with fish sauce, honey, and soy sauce for marinade

• Cut 3 slits through salmon skin. Marinade salmon, skin side down, for 30-40 minutes, turning halfway

• Cook noodles in boiling water and drain

• Remove salmon from marinade and reserve liquid. Place onto oiled baking tray, skin side up. Grill under medium heat for 10 minutes, or until cooked

• Stir fry onion with carrot, red pepper and celery in a little oil and some reserved marinade. Place hot noodles on a plate with salmon on top, and spoon vegetables around. Sieve broth, ladle over fish and serve

Cured Wild Alaska Salmon, King Crab and Mango Salad

Serves 4

150g salt

1 x 600-800g side wild Alaska salmon

2 mangoes, peeled and thinly sliced

4 cooked prawns, sliced lengthways

2 tbsp mayonnaise

200g wild Alaska king crab meat

½ tbsp dill, chopped

100ml cream

juice of 1 lemon

½ tbsp chopped chives

wild Alaska salmon roe, to serve

salt and pepper

dressing:

2 tbsp mango puree

1 tbsp white wine vinegar

3 tbsp olive oil

• Mix sugar and salt
• Lay the salmon skin-side down and sprinkle with sugar and salt
• Refrigerate salmon for 8 hours. Wash off salt mix and dry salmon
• Using a sharp knife, cut thin slices of salmon
• Cut out discs of sliced salmon using a stainless steel ring
• Trim salmon slices into the same shape as the mango slices and alternate to line inside of ring. Place one prawn in base of each ring
• Place mayonnaise, crab and dill into a bowl, season and mix well. Divide between rings and cover with another round of salmon
• Whip cream, stir in lemon juice and chopped chives
• Whisk all ingredients for dressing until emulsified
• To serve, place salmon in centre of the plate and remove ring.  Add a quenelle of lemon cream and dot salmon roe around each salmon ring. Garnish with chives and drizzle with dressing

Cumin Crusted Wild Alaska Salmon

Serves 2

150g ground cumin seeds

100g dried coriander

500ml olive oil

salt and black pepper

sauce:

100ml passion fruit juice

100ml lime juice

100ml orange juice

100ml white wine

150g butter, cubed

mash:

1 bunch chives

1 small bunch spinach

4 potatoes

4 sweet potatoes

50ml single cream

• Preheat oven to 180^oC. Season salmon fillets with salt and pepper

• Press skin side of salmon into ground cumin seeds mixed with dried coriander

• Heat oil in a frying pan. Place salmon fillets in the pan, cumin seed side down first, and cook, making sure seeds don’t burn. Once coloured on one side, turn over and place in oven to finish cooking for 5-6 minutes

• Place passion fruit, lime and orange juice in a pan with some white wine. Reduce to a syrup. Remove from heat and add butter cubes, whisking until the butter is fully emulsified and season

• Blanche chives and spinach then plunge into ice water. Remove, squeeze any excess water out and then blend with some oil in a food processor to a fine purée

• Peel potatoes, boil until soft, drain and mash or pass through a drum sieve. Add a little butter and the chive, spinach and oil emulsion, mix well until the mash turns a pale green colour

• Peel sweet potatoes and boil until soft and ready to mash. Drain and pass through a drum sieve. Add a little cream to finish

• Serve salmon fillets with the 2 mashes and plenty of citrus butter sauce

Coriander and Fennel Crusted Wild Alaska Salmon With a Citrus Emulsion

Serves 2

100ml orange Juice

50ml lemon juice

½ vanilla pod, split

1 tsp balsamic vinegar

1 ½ tbsp honey

50ml extra virgin olive oil, plus extra for frying

salmon:

2 x 150g fillets wild Alaska salmon

10g fennel seeds, toasted

10g coriander seeds, toasted

salt and black pepper

serve:

2 handfuls baby leaf salad leaves

• Put orange, lemon and vanilla pod in pan and reduce by ¾. Remove vanilla pod and cool
• Blend reduced liquid in food processor, add balsamic vinegar, honey and 50ml of olive oil. Blend until smooth and emulsified
• Take salmon, season and coat with toasted fennel and coriander seeds
• Pan fry salmon in a little oil, skin side down first, then turn over to finish cooking
• Serve fish with salad leaves and dressing

Asian-Style Wild Alaska Salmon with Lemongrass and Ginger Risotto

Serves 2

2 cloves of garlic, crushed

1 tbsp honey

3 tbsp fish sauce

1 handful of coriander, finely chopped

1 red chilli, finely chopped

½ small cucumber, skinned, deseeded and diced

2 tomatoes, diced

2 tbsp sugar

1 l fish stock

2 tbsp grated ginger

6 stems lemon grass

1 handful of mint leaves, finely chopped

1 shallot, diced

4 tbsp olive oil

knob of butter

1 cup risotto rice

4 large leaves of pak choi

2 x 150g fillets wild Alaska salmon

• Zest and juice 2 limes, place in a bowl with crushed garlic, honey and 2 tbsp of fish sauce. Add some chopped coriander and 1/3 of the chilli.  Marinade salmon for 30 minutes, turning halfway

• Combine diced cucumber and tomatoes. For salad dressing, dissolve sugar in juice of 2 limes, add 1 tbsp of fish sauce and 1/3 of the diced chilli. Season and add extra sugar if too sharp. Refrigerate salad and dressing until needed

• Divide fish stock between 2 pans, 1 for risotto and 1 to poach salmon. To risotto stock, add ½ the ginger, zest and juice of 1 lime and ½ of the lemon grass, slowly boil and simmer for 10 minutes. In the other pan, add remaining ginger, mint, coriander, chilli, lemon grass and some fish sauce

• Once risotto stock has simmered for 10 minutes, strain and replace on a low temperature to keep hot but not reduce. Bring the other stock to boil and remove from heat

• For risotto, sweat shallots in a pan with some oil and butter. Add rice, cook for 1 minute to coat with oil and butter. Add 1/3 of the stock, stirring slowly. Once absorbed, gradually add remaining stock until it holds its shape but is not too creamy or loose (about 15-20 minutes)

• Remove salmon from marinade and place in simmering poaching stock. Leave for 2 minutes and remove pan from heat. Leave salmon in stock for another 3-5 minutes until salmon is cooked

• Dress tomato and cucumber salad. Blanche pac choi and then toss in butter. Place a serving of risotto in a bowl and rest salmon and pac choi on top. Spoon salad by fish and pour over remaining dressing

Lemongrass Baked Basmati Rice with Wild Alaska Salmon

Serves 6

4 shallots or 1 small onion, finely chopped

1 garlic clove, crushed

400 g (14 oz) basmati rice

1 stalk lemongrass, bruised

pared zest of 1 lemon

2 Kaffir lime leaves (fresh or dried)

8 cardamom pods, split

3 cloves

900 ml (1½ pints) vegetable stock

a few sprigs of fresh coriander

Melt the butter in a large flameproof casserole dish that has a tight-fitting lid.  Add the shallots or onion and garlic and sauté over a low heat for about 5 minutes until soft, but not brown

Remove from the heat and add the rice, lemongrass, lemon zest, lime leaves, cardamom pods, cloves, reserved salmon liquid and vegetable stock

Stir well, then cover with the lid. Transfer to the middle shelf of the oven and bake for 25 minutes

Remove the casserole dish from the oven and allow it to stand for 5 minutes, without removing the lid.  Add the salmon chunks, stirring them in gently. Serve, garnished with sprigs of coriander

Thai Red Curry with Wild Alaska Salmon

Serves 4

2 garlic cloves, crushed

1 x 400 ml can coconut milk

300 ml (½  pint) vegetable stock or fish stock

2 tablespoons Thai fish sauce (nam pla) or light soy sauce

3 – 4 teaspoons Thai red curry paste

2 teaspoons prepared “fresh” lemon grass

1 teaspoon prepared “fresh” ginger

1 tablespoon chopped fresh coriander

3 fresh or dried kaffir lime leaves

1 red chilli, deseeded and thinly sliced (optional)

175 g (6 oz) fine or flat rice noodles

salt and freshly ground black pepper

fresh coriander sprigs, to garnish

Wild Alaska Salmon & Rice Bhajis

 Makes about 20 small bhajis

¼ teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon whole cumin seeds

2 teaspoons chopped fresh mint or coriander

75 g (3 oz) cooked white rice

1 small egg, beaten

plain flour

vegetable oil, for shallow frying

Dip:

150 g (5 oz) Greek-style or low fat plain yogurt

5 cm (2 inch) piece cucumber, finely chopped

fresh coriander or mint, to garnish

Mix together the yogurt and cucumber. Serve as a dip with the bhajis, garnished with fresh coriander or mint

Wild Alaska Tikka Patties on Warm Naan Bread with Cucumber and Coriander Raita

Serves 4 (2 patties each)

Preparation time 20 minutes

Cooking time 25 minutes

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

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

Wild Alaska Salmon Fillets with Chunky Ratatouille

Serves: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

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

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

Wild Alaska Salmon and Couscous Salad with Pomegranate and Mint

Serves: 4

Preparation time: 25 minutes

Cooking time: None

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

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

Spicy Wild Alaska Salmon Laska

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

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

Serve in warmed bowls, sprinkled with chopped fresh coriander

Cook’s tip: Another time, use medium or fine egg noodles instead of udon noodles 

Smoked Wild Alaska Salmon and Potato Salad with Wasabi Dressing

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

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

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

Roasted Vegetable Salad with Chick Peas and Wild Alaska Salmon

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes, plus cooling time

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

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

Grilled Wild Alaska Salmon with Lemon, Parsley and Caper Sauce

Serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes

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

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

Cucumber, Dill and Smoked Alaska Salmon Pate

Serves 4

Preparation time: 15 minutes

Cooking time: None

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

Cook’s tip: Use the pate as a delicious dip to serve with fresh vegetable crudités

Steamed Wild Alaska Salmon with Chilli Black Bean Sauce

Serves 4

4 tsp garlic black bean sauce

4 tsp Guilin garlic chilli sauce

2 tsp sugar

1 tsp sesame oil

1 tsp light soy sauce

2 tsp ShaoShing wine

1/8 tsp ground white pepper

½ tsp cornstarch

garnish:

deep fried shredded ginger

Grilled Wild Alaskan Salmon with a Citrus Salad

Serves 4

1 Lime, Segmented and then broken up (Reserve Juice)

1 Orange & 1 Blood Orange, segmented (Reserve Juice)

4 Segments of White and Pink Grapefruit, peeled and broken up (Reserve Juice)

1 Tbsp Chopped Chives

4 Tsp Salmon Roe

Dressing

Citrus Juice (from above) make up to 25ml with any other Citrus juice to hand

25 ml Light Soy Sauce

100ml Sunflower Oil

½ Tsp Sesame oil

1/8 tsp ground white pepper

Place a piece of Salmon on top of the Citrus Salad, and drizzle over and around any remaining dressing. Serve as a fish course or a light summer starter.

Wild Alaska Salmon with Sun-dried Tomato, Parmesan and Basil Topping

Serves 4

4 x 125-150g (5-6oz) frozen fillets wild Alaska salmon

100g (4oz) sun-dried tomatoes in olive oil, roughly chopped

6 tbsp finely grated Parmesan cheese

150g (6oz) soft cheese

About 12 basil leaves

Salt and freshly ground black pepper

400g (14oz) asparagus or broccoli

Green salad, to serve

Bake in the oven for 20 to 25 minutes, removing the foil for the final 5 minutes. Check that the fish is cooked – the flesh will be opaque and should flake easily

A few minutes before the fish is ready, cook the asparagus or broccoli in lightly salted boiling water for 4 or 5 minutes. Serve with the fish, accompanied by a green salad. Garnish with the remaining basil leaves

Cook’s tip: If the salmon fillets are thawed, remember to cook them for less time – about 15 minutes will be fine.

Wild Alaska Salmon Celebration Roast

Serves 4-6

100g (4oz) couscous

150ml (¼pt) hot vegetable stock

Finely grated zest and juice of 1 orange

50g (2oz) sultanas or raisins

50g (2oz) ready-to-eat dried apricots, chopped

50g (2oz) ready-to-eat dried cranberries

25g (1oz) blanched almonds or pistachio nuts

25g (1oz) pine nuts

1 tsp ras-el-hanout spice powder

2 tsp chopped fresh rosemary or thyme

Salt and freshly ground black pepper

1 orange, sliced, to garnish

Rosemary sprigs, to garnish

Cook’s tips: Ras-el-hanout spice powder can be bought from good supermarkets, or try ordering on-line from spice suppliers. If you are using thawed salmon, reduce the cooking time to 30 minutes.

Grilled Wild Alaska Salmon with Warm Potato and Bacon Salad

Serves 4

4 rashers smoked streaky bacon

1kg (2lb 4oz) Charlotte or new potatoes, scrubbed

150g (6oz) frozen peas

2 tsp wholegrain mustard

2 tbsp lemon juice

4 tbsp olive oil

2 tbsp chopped fresh chives or spring onions

Mint leaves and extra chopped chives, to garnish

Arrange a hot salmon fillet on top of each portion of potatoes. Spoon over some dressing, sprinkle a few mint leaves and extra chives on top, then serve

Cook’s tip: Reduce the cooking time for the salmon to 6 to 8 minutes if the fillets have thawed.

Alaska Seafood Paella

Serves 6

1 large onion, chopped

2 garlic cloves, crushed

450g (1lb) Spanish paella rice or risotto rice

150 ml (¼ pt) dry white wine

A few strands of saffron

1 red pepper, deseeded and chopped

1 tsp smoked (or ordinary) paprika

1.2 litres (2 pts) of fish or vegetable stock

200g (7oz) wild Alaska salmon fillets

200g (7oz) wild Alaska pollock fillets, thawed if frozen

175g (6oz) wild Alaska white crab meat, thawed if frozen

50g (2oz) frozen peas

350g (12oz) mussels in shells, scrubbed (optional)

Salt and freshly ground black pepper 

Add the crab meat, peas and mussels (if using) to the pan. Cook for a further three or four minutes, until the mussels are cooked, discarding any that fail to open. Serve immediately

Mediterranean-style Wild Alaska Fish Stew

Serves 4

1 large garlic clove, crushed

1 courgette, chopped

1 carrot, chopped

600ml (1pt) tomato passata

1 tbsp fresh oregano, chopped (or 1 tsp dried)

1 tbsp parsley, chopped

300ml (½ pt) vegetable stock

150g (6oz) fillet wild Alaska salmon, skinned

150g (6oz) fillet wild Alaska pollock, thawed if frozen

300g (10oz) mussels, scrubbed

150g (6oz) cooked peeled prawns, thawed if frozen

Salt and freshly ground black pepper

Fresh oregano or parsley, chopped to garnish

Add the wild Alaska salmon and pollock to the saucepan in whole fillets – they will break up once they are cooked. Cover and simmer gently for three or four minutes, then add the mussels, discarding any that are damaged or remain open when tapped. Put the lid on the saucepan and cook for two or three minutes, until the mussels have opened (discard any that remain shut). Add the prawns and gently stir them through so that you avoid breaking up the fish too much

Season to taste, then ladle into warm bowls. Serve, garnished with the fresh oregano or parsley

Cook’s tip: For a spicy kick, add a large, finely chopped fresh red chilli with the onion and garlic.

Wild Alaska Puff-Topped Fish Pie

Serves 4

450ml (¾ pt) milk

1 bay leaf

100g (4oz) broccoli, broken into small florets

40g (1½oz) butter

1 bunch spring onions, sliced

40g (1½oz) plain flour

50g (2oz) frozen peas, thawed

1 tbsp parsley, chopped

1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen

Beaten egg or milk, to glaze

Salt and freshly ground black pepper 

Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid, cutting the pastry about 1 cm (½ inch) extra all the way round, to allow for an overlap and to counteract any shrinkage

Break up the fish into large chunks and put them into the pie dish. Pour the sauce on top. Lift the pastry lid on top and cut a small hole in the centre to allow steam to escape. Brush the pastry with beaten egg or milk, then bake for 25 – 30 minutes until risen and golden brown

Wild Alaska Seafood Sushi

Serves 4

2 tbsp rice wine vinegar

½ tsp caster sugar

½ tsp salt

4 sheets nori (edible seaweed sheets)

100g (4oz) smoked wild Alaska salmon

1 avocado, peeled, pitted and cut into strips

½ cucumber, deseeded and cut into fine strips

Juice of ½ lemon

50g (2oz) wild Alaska crab, sliced or flaked

2-3 tbsp wild Alaska salmon caviar (optional)

Pickled ginger, wasabi paste and soy sauce, to serve

Making one roll at a time, lay out a single sheet of nori on a sushi-rolling mat. Cover the nori with a thin layer of the cooked sushi rice leaving a 1cm (½ in) border at the edge farthest away from you. Place strips of smoked salmon along the centre of the rice, horizontally, and position strips of avocado and cucumber on top. Sprinkle with a few drops of lemon juice

Moisten the border with a little water, and roll up tightly from the front end. The moistened border will stick the roll together. Use a sharp knife to slice the roll into individual pieces. Repeat with the remaining nori sheets

Shape the remaining sushi rice into small oblongs and top with neat slices of smoked salmon and crab. Top with a little salmon caviar, if desired

Cover the sushi and keep refrigerated until ready to serve. Serve with pickled ginger, wasabi paste and soy sauce

Cook’s tip: Sprinkle your hands with a little rice wine vinegar to help prevent the sushi rice from sticking to them as you make them.

Wild Alaska Salmon Superbowl Salad

Serves: 4

Preparation time: 15 minutes

Cooking time: 5 minutes

1 head broccoli, broken into small florets

2 large carrots

2 oranges

1 pomegranate

2 tbsp walnut or toasted sesame oil

Salt and freshly ground black pepper

50g (2oz) seed and nut mix, lightly toasted

Cook the broccoli in lightly salted boiling water for about 4 to 5 minutes, until just tender. Drain well and rinse with cold water to cool quickly

Peel the carrots, then continue to use the peeler to pare the carrots into thin strips. Put them into a salad bowl with the broccoli

Peel the oranges using a sharp, serrated knife, removing all the peel and pith. Cut into segments, removing all the membrane. Do this over the salad bowl to catch all the juice

Add the pomegranate seeds, walnut or sesame oil and salmon to the salad bowl. Season lightly, then toss together gently. Serve, sprinkled with the toasted seed and nut mix

Cook’s tip: If using separate nuts and seeds, try a combination of sesame, sunflower and pumpkin seeds mixed with flaked almonds

Wild Alaska Salmon-stuffed Cabbage Leaves

Serves: 4 for a main course

Preparation time: 10 minutes

Cooking time: 10 minutes

4 rashers streaky bacon, chopped

1 bunch spring onions, finely chopped

2 tbsp chopped fresh herbs (parsley, dill, thyme or chives)

1 Savoy cabbage

1 x 350g jar tomato & basil sauce

Salt and freshly ground black pepper

Meanwhile, heat the tomato sauce. Serve with the stuffed cabbage leaves

Cook’s tip: Try sprinkling grated Cheddar cheese over the cabbage leaves just before baking them, though don’t cover them with foil

Warm Naan Bread with Wild Alaska Salmon Raita

Serves 1 – 2

Small piece of cucumber, chopped

2 tbsp coriander, roughly chopped

Salt and freshly ground black pepper

1 large naan bread

Warm the naan bread under the grill for about one minute on each side. Serve at once with the salmon raita

Cook’s tip: The raita makes a fabulous filling for sandwiches, rolls, wraps and pitta bread – so double the quantity you make and keep some in the fridge for up to two days.

SESAME WILD ALASKA SALMON ON WILTED GREENS

Serves: 2

2 tbsp toasted sesame oil

2 tbsp mirin (or white wine vinegar)

225 g (8 oz) fresh spinach

100 g (4 oz) green or Savoy cabbage, shredded

1 bunch spring onions, trimmed and sliced

Pinch of chilli flakes (optional)

Salt and freshly ground black pepper

1 tsp sesame seeds

Drain the vegetables well. Season with black pepper, then share between warmed plates. Top with the salmon fillets and serve at once, sprinkled with sesame seeds.

WILD ALASKA SALMON ON THAI POTATOES

Serves: 2

150ml (1/4 pint) vegetable stock

1 tbsp green or red Thai curry paste

1 stalk lemon grass, halved lengthways

1 tsp grated fresh root ginger

½ tsp ground turmeric

½ red chilli, thinly sliced (optional)

3 shallots, sliced

450g (1lb) new potatoes, scrubbed and cut into chunks

Salt and freshly ground black pepper

Chopped fresh coriander

When the potatoes are just tender, sit the salmon fillets on top and spoon the liquid over them. Cover and simmer for 6-8 minutes, or until the fish is cooked. To check, test with a fork – the fish should be opaque and should flake easily

Taste the broth and season with salt and pepper, if needed. Serve in shallow bowl, topped with some chopped fresh coriander

Cook’s tips: Add a little extra water to the broth if it reduces down too much. If you’re not keen on coriander, use flat-leaf parsley instead.

Wild Alaska Salmon Noodle Supper

Serves 2

1 tsp ready-prepared garlic, from a jar

1 tsp ready-prepared ginger, from a jar

350g (12oz) fresh or frozen stir-fry vegetables

150g (6oz) ready-to-wok noodles

2 tbsp soy sauce

1 tsp sesame seeds

Freshly ground black pepper

Add the noodles to the wok or frying pan with the salmon chunks, reserved salmon liquid, soy sauce and sesame seeds. Cook and stir for another two minutes until the noodles are heated through. Season with black pepper, then serve

Cook’s tip: Use a large clove of crushed fresh garlic and one teaspoon freshly grated root ginger, if you prefer. Keep opened jars of the prepared version in the fridge for up to six weeks.

LIME AND LEMONGRASS WILD ALASKSA SALMON SUPPER

 Serves: 2

2 garlic cloves, crushed

1 bunch spring onions, trimmed and sliced

1 tsp grated fresh ginger

2 tsp finely chopped fresh lemongrass

good pinch dried chilli flakes

450ml (¾ pint) vegetable stock

125g (5oz) medium rice noodles

juice of ½ lime

1 tbsp soy sauce

2 tbsp chopped fresh coriander

lime wedges, to garnish

Add the rice noodles to the wok or saucepan and cook for 4 minutes. Stir in the soy sauce, lime juice and salmon chunks. Serve at once, scattered with the coriander and garnished with lime wedges

Cook’s Tip: For speed, use ready-prepared garlic, ginger and lemongrass, sold in small jars from the spice section in your local supermarket.

Wild Alaska Salmon Hash with Fried Egg

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

4 tbsp olive oil

1 onion, finely chopped

1 tbsp chopped fresh thyme or parsley

4 eggs

Salt and freshly ground black pepper

Heat the olive oil in a large frying pan. Add the onion and potatoes and fry for about 10 minutes, stirring often until golden brown

Stir the salmon chunks and thyme or parsley into the potato mixture, then make four spaces. Carefully crack the eggs into these spaces and cook over a low heat for about 6 minutes until the eggs have set. Season and serve at once

Cook’s tip: Make the salmon hash in individual pans if you have some – they look so attractive

Wild Alaska Salmon Dip with Roasted Sweet Potato Wedges

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

4 spring onions, finely chopped

1 tsp finely chopped green chilli

2 tbsp chopped fresh coriander or parsley

Salt and freshly ground black pepper

2 tbsp olive oil

4 sweet potatoes, cut into wedges

½ tsp cumin seeds (optional)

Add the crème fraiche, spring onions, chilli and coriander or parsley to the salmon and mix well. Season with salt and pepper. Transfer to a serving bowl, then cover and chill until ready to serve

Spoon the olive oil into a roasting pan and add the sweet potato wedges, tossing them to coat. Roast for about 30 minutes, or until tender, turning them after 15 minutes and adding the cumin seeds at that point, if using. Serve with the salmon dip

Cook’s tip: Use regular potatoes instead of sweet potatoes if you prefer, though remember that they may take a few extra minutes to cook

Wild Alaska Salmon French Toast Sandwiches

Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

4 slices white bread from a large loaf

1 egg

4 tbsp milk

Salt and freshly ground black pepper

15g (1/2oz) butter

Beat the egg and milk together in a shallow bowl. Season with a pinch of salt and pepper. Dip the sandwiches into the egg and milk mixture, letting it soak in for a few seconds

Melt the butter in a non-stick frying pan, then add the sandwiches, one at a time, frying on each side for about 2 minutes until golden brown. Drain on kitchen paper, then slice in two and serve

Cook’s tip: You could use brown bread if you prefer, though you get a lighter effect when using white bread

Wild Alaska Salmon and Soft Cheese Bagels with Pickled Cucumber

Serves: 2

Preparation time: 15 minutes

Cooking time: None

1 tbsp capers (optional)

Pinch salt, white pepper and caster sugar

4 tbsp cider vinegar

2 sesame seed, multi-seed or plain bagels

100g (4oz) low fat soft cheese

1 tbsp chopped fresh chives

Meanwhile split the bagels in two and toast the cut sides lightly. Mix the soft cheese with the chives and spread thickly over the bagel bases. Share the salmon between them and add some pickled cucumber, then pop the bagel tops in place. Serve at once or wrap in cling-film for a packed lunch

Cook’s tip: If you like, buy soft cheese that is already flavoured with herbs

Quick WILD alaska Salmon and Prawn Biriyani

Serves: 4

2 tbsp vegetable oil

1 bunch spring onions, chopped

2 garlic cloves, crushed

175g (6oz) frozen mixed vegetables

225g (8oz) large frozen prawns

1 tbsp medium curry powder

2 tomatoes, chopped

Salt and freshly ground black pepper

Meanwhile, heat the vegetable oil in a large frying pan or wok. Add the spring onions and garlic and cook for 3-4 minutes, until softened

Drain the cooked rice and add to the frying pan with the frozen mixed vegetables, frozen prawns, curry powder, tomatoes and reserved salmon liquid. Cook, stirring occasionally, for 5-6 minutes. Gently stir through the salmon chunks. Season with salt and pepper, then serve

Cook’s Tip: Garnish with fresh coriander, if you like.

Wild Alaska Salmon and Feta Cheese Pesto Pasta

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

1 x 190g jar green pesto sauce

100g (4oz) frozen petit pois or garden peas, thawed

150g (6oz) feta cheese, crumbled

Salt and freshly ground black pepper

Handful of basil leaves

Return the pasta to the saucepan and add the reserved salmon liquid and the pesto sauce. Tip in the peas. Heat gently for 2 to 3 minutes, stirring often, adding the chunks of salmon for the last 30 seconds or so

Share the pasta between four warmed bowls and add the feta cheese. Season with black pepper and serve, scattered with basil leaves

Cook’s tip: Finish off each portion of pasta with a couple of tablespoons of finely grated Parmesan cheese instead of feta cheese, if you prefer

Wild Alaska Salmon and Artichoke Bruschetta

Serves: 4

Preparation time: 10 minutes

Cooking time: 8 minutes

4 tbsp roasted red pepper pesto

150g (6oz) marinated grilled artichokes

Salt and freshly ground black pepper

1 tbsp olive oil

Arrange the slices of French bread on a baking sheet and spread the pesto sauce over them. Top with the marinated artichokes and the salmon chunks. Season with a little salt and pepper and drizzle with the olive oil

Bake for 5 to 8 minutes, until piping hot. Serve immediately

Cook’s tip: If the artichokes are marinated in olive oil, spoon some of it over the bruschetta before baking in place of regular olive oil to add more flavour

Wild Alaska Salmon, Tomato, Cucumber and Avocado Timbales

Serves: 4

Preparation time: 20 minutes, plus 20 minutes chilling

Cooking time: None

1 small red onion, finely chopped

1 small avocado, pitted, peeled and finely chopped

¼ cucumber, deseeded and finely chopped

2 tbsp chopped fresh coriander

1 tbsp lime or lemon juice

Salt and freshly ground black pepper

Rocket or salad leaves, to serve

Pack the mixture into four ramekin dishes, or use cook’s rings if you have some. Cover and chill for at least 20 minutes.

Arrange some rocket or salad leaves onto four serving plates, then turn out the salmon timbales. Serve at once

Cook’s tip: These timbales are best served quite soon after making them, as the avocado browns if made too far in advance

Wild Alaska Salmon, Squash and Cauliflower Korma Bake

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes

2 tbsp olive oil

½ tsp cumin seeds

Salt and freshly ground black pepper

1 small cauliflower, broken into florets

150g (6oz) fine green beans, trimmed and halved

300g (10oz) low fat natural yogurt

2 tbsp Korma curry paste

2 tbsp mango chutney

2 tbsp chopped fresh coriander

4 poppadums, lightly crushed

Mix together the yogurt, curry paste, mango chutney and coriander. Spoon over the vegetables and salmon, then sprinkle the poppadums on top. Bake for 10 to 15 minutes until piping hot

Cook’s tip: To make this dish easy to serve, cook in individual baking dishes

Wild Alaska Salmon, Lentil and Chick Pea Patties

Serves: 4

Preparation time: 15 minutes

Cooking time: 12 minutes

1 x 400g can chick peas, rinsed and drained

1 medium courgette, grated

4 spring onions, finely chopped

Finely grated rind and juice of 1 lime

1 egg, beaten

Salt and freshly ground black pepper

Olive oil, for brushing

Relish:

200g (7oz) low fat plain yogurt

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander

Cook’s tip: These patties are delicious served in warm pitta bread, stuffed with salad. If you’d like to spice them up a bit, add a little finely chopped red or green chilli to the salmon mixture

Wild Alaska Salmon, Spinach and Pasta Bake

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

100g (4oz) fresh spinach

1 x 350g jar tomato and sweet pepper pasta sauce

Salt and freshly ground black pepper

2 x 125g balls mozzarella cheese, sliced

50g (2oz) fresh breadcrumbs

Share the pasta sauce and salmon chunks between the dishes, stirring gently to mix. Season with a little salt and pepper

Arrange the mozzarella slices over the pasta, then sprinkle with breadcrumbs. Transfer to the oven and bake for 10 to 15 minutes, until browned and bubbling

Cook’s tip: Use your choice of pasta sauce – whichever is your favourite

Wild Alaska Salmon, Potato and Leek Frittata

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

3 tbsp olive oil

1 large leek, thinly sliced

5 eggs, beaten

Salt and freshly ground black pepper

Set the surface of the frittata by cooking under the grill for a few minutes. Leave to cool for about 10 minutes, then serve (this will make it easier to handle)

Cook’s tip: Vary the filling as you wish, using cooked pasta instead of potatoes, and peppers or courgettes instead of leeks. If you prefer, bake the frittata in the oven for 20 to 25 minutes at 190°C, fan oven 170°C, Gas Mark 5, until set and browned

Wild Alaska Salmon, Chive and Cheddar Grills

Serves: 2

Preparation time: 10 minutes

Cooking time: 5 minutes

50g (2oz) mature Cheddar cheese, finely grated

1 tbsp chopped fresh dill or chives

Freshly ground black pepper

2 thick slices sourdough or mixed seed bread

Cook’s tip: This salmon mixture makes and excellent sandwich filling too, and you can add a small carton of low fat yogurt to transform it into a dip to serve with fresh vegetable sticks

Steamed Wild Alaska Salmon, Chinese-Style

Serves: 2

1 garlic clove, crushed

1 tsp grated fresh root ginger

½ tsp Chinese five-spice powder

4 spring onions, finely sliced

1 small red pepper, deseeded and thinly sliced

2 celery sticks, thinly sliced

Handful of beansprouts

2 heads pak choi, roughly shredded

2 x 100-150g (4-6oz) fillets wild Alaska salmon

Salt and freshly ground black pepper

Speedy Wild Alaska Salmon Stir-fry with Noodles

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

2 x 300g bags fresh or frozen stir-fry vegetables

2 x 150g packs medium ready-to-wok noodles

3 tbsp sweet chilli sauce, plus extra for sprinkling

Salt and freshly ground black pepper

Speedy Wild Alaska Salmon and Sweetcorn Chowder

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

1 bunch spring onions, finely sliced

600ml (1pt) vegetable stock

300ml (1/2pt) milk

150g (6oz) canned or frozen sweetcorn

4 tbsp cornflour, blended with 4 tbsp cold water

2 tbsp chopped fresh parsley

Salt and freshly ground black pepper

Wild Alaska Salmon and Roasted Vegetable Lasagne

Serves: 4

Preparation time: 15 minutes

Cooking time: None

1 red onion, cut into wedges

1 red pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

2 tbsp olive oil

Salt and freshly ground black pepper

12 cherry tomatoes, halved

1 x 500g jar red sauce for lasagne

6 lasagne sheets, weighing about 100g (4oz)

470g jar white sauce for lasagne

75g (3oz) grated mozzarella cheese

Quick Asian-Style Wild Alaska Salmon Salad

Serves: 4

Preparation time: 15 minutes

Cooking time: None

2 tbsp soy sauce

1 tbsp toasted sesame oil

1 tbsp sweet chilli sauce

1 x 300g bag beansprout stir-fry vegetables

2 heads pak choi or 1 head Chinese leaves, shredded

3 tbsp roughly chopped fresh coriander

1 tsp sesame seeds

Puff-topped Wild Alaska Salmon, Leek and Potato Pie

Serves: 4

Preparation time: 25 minutes

Cooking time: 40 minutes

1 large leek, thinly sliced

40g (1 1/2oz) plain flour

450ml (3/4 pt) milk

350g (12oz) cooked new potatoes, cut into chunks

1 tbsp chopped fresh parsley or dill

Salt and freshly ground black pepper

1 x 375g ready-rolled puff pastry sheet, defrosted if frozen

Beaten egg or milk, to glaze

Poached Wild Alaska Salmon, Prawn & Avocado Salad with Pesto Mayo

Serves: 4

1 bulb fennel, trimmed and thinly sliced

1 bunch spring onions, trimmed and thinly sliced

20 cherry tomatoes, halved

1 avocado, peeled, pitted and sliced

350g (12oz) large cooked peeled prawns, thawed if frozen

2 tbsp lemon juice

Salt and freshly ground black pepper

4 tbsp mayonnaise

2 tbsp green pesto sauce

Wild Alaska Salmon, Pink Grapefruit and Avocado Salad

Serves: 4

Preparation time: 15 minutes

Cooking time: None

1 small red onion, thinly sliced

1 head fennel, thinly sliced

2 avocados, peeled, pitted and sliced

1 pink grapefruit

Dressing:

1 tsp Dijon or wholegrain mustard

4 tbsp olive oil

2 tbsp lemon juice

Salt and freshly ground black pepper

Wild Alaska Fish Stew, Mediterranean-Style

Serves: 4

1 courgette, chopped

1 carrot, chopped

600ml (1pt) tomato passata

1 tbsp fresh oregano, chopped (or 1 tsp dried)

1 tbsp parsley, chopped

300ml (½ pt) vegetable stock

150g (6oz) wild Alaska salmon fillet, skinned

150g (6oz) wild Alaska pollock fillet, thawed if frozen

300g (10oz) mussels, scrubbed

150g (6oz) cooked peeled prawns, thawed if frozen

Salt and freshly ground black pepper

Fresh oregano or parsley, chopped to garnish

Wild Alaska Salmon, Potato and Leek Frittata

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

1 large leek, thinly sliced

5 eggs, beaten

Salt and freshly ground black pepper

Courgettes stuffed with Wild Alaska Salmon Bolognese

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

75g (3oz) Pecorino or Parmesan cheese, finely grated

Wild Alaska Salmon and Cucumber Mousse

Serves: 8

Preparation time: 20 minutes, plus 2 to 3 hours to set

Cooking time: None

2 x 200g packs low fat soft cheese

1/2 cucumber, peeled, deseeded and finely chopped

Salt and freshly ground black pepper

Melba toast or crackers, to serve

Classic Wild Alaska Salmon Fish Cakes

Serves: 4 (2 fish cakes each)

Preparation time: 20 minutes

Cooking time: 30 minutes

75g (3oz) frozen peas, thawed

2 tbsp chopped fresh parsley

Salt and freshly ground black pepper

50g (2oz) plain flour

100g (4oz) dried breadcrumbs

Vegetable oil, for frying

Wild Alaska Salmon Risotto with Peas and Pancetta

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Cajun-Style Wild Alaska Salmon and Chorizo Rice

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Wild Alaska Salmon Ciabatta Bake

Serves: 5
Preparation time: 40 minutes, plus 20 minutes chilling
Cooking time: None

Wild Alaska salmon and Avocado Salsa wraps

Serves: 4
Preparation time: 20 minutes, plus 20 minutes chilling
Cooking time: None