WHERE TO BUY CHEAP SALMON FILLETS RECIPES

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CRISPY SALMON TACOS | JAMIE OLIVER RECIPES



Crispy salmon tacos | Jamie Oliver recipes image

Quick, healthy and colourful – this super-speedy dish is sunshine on a plate. The fresh rainbow salsa paired with crispy salmon skin is a total joy. With juicy tomatoes, soft mango, creamy avocado, and zingy lime – you can’t go wrong.

Total Time 20 minutes

Yield 2

Number Of Ingredients 8

160 g ripe mixed-colour cherry tomatoes
1 small ripe mango
½ a small ripe avocado
2 spring onions
2 x 130 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
2 heaped teaspoons Cajun seasoning
4 small tortillas
2 limes

Steps:

  • Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the spring onions. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides. Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon. Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds, or use a hot pan. Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin. Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.

Nutrition Facts : Calories 584 calories, FatContent 24.6 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 59.5 g carbohydrate, SugarContent 17 g sugar, SodiumContent 1.8 g salt, FiberContent 4.1 g fibre

SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...



Salmon fish cakes recipe | Jamie Oliver fish recipes ... image

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.

Total Time 22 minutes

Yield 4

Number Of Ingredients 5

1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam

Steps:

    1. Whack the lemongrass against your work surface and remove the tough outer layer.
    2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
    3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
    4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
    5. Divide into 4, then shape and squash into 2cm-thick patties.
    6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
    7. Cook the patties for 2 minutes on each side, or until nicely golden.
    8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
    9. Serve sprinkled with the drained coriander.

Nutrition Facts : Calories 277 calories, FatContent 17.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 25.7 g protein, CarbohydrateContent 4.8 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre

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