SALMON TERIYAKI

Ingredients:

• 4 salmon, skin on
• 1 tbsp sunflower or corn oil
• 8 shiso leaves, (optional)

For the teriyaki sauce:

• 275 ml soy sauce
• 140 ml sake
• 140 ml mirin
• 120 g sugar

How to cock:

1. Mix all the ingredients for the teriyaki sauce together and stir until the sugar dissolves.

2. Marinate the salmon fillets in half of the sauce for at least 2-3 hours, ideally 5-6 hours.

3. Pour the remaining sauce into a saucepan and cook on the lowest heat for about 30 minutes, until thickened.

4. Preheat the oven to 240C/gas 9, or its highest temperature.

5. Put the salmon fillets in an ovenproof dish, skin-side up. Cut small squares of tin foil to cover the salmon skin, but not the rest of the fish. This will stop the skin from burning straight away.

6. Cook for about 5 –6 minutes in the hot oven. Remove the tin foil and brush the oil over the skin. Cook further 5-6 min. Make sure the skin is slightly burned and crisp.

6. Serve the salmon skin-side up on the bed of the reduced teriyaki sauce. Thinly slice the shiso leaves and sprinkle over the top. Enjoyy!!

PEPPERED SALMON

Ingredients

• 400 g new potatoes
• 4 fillets of salmon
• ½ lemon, juice only
• freshly ground black pepper
• 2 tsp olive oil
• 1 tbsp parsley, chopped 
• 320 g peas

How to cock:

1. Cook the potatoes in boiling water for 10-15 minutes. Then, drain through a sieve and leave in the pan.

2. Season the potatoes with pepper, then add oil and parsley and crush roughly with a wooden spoon.

3. Squeeze lemon juice over the salmon and sprinkle with pepper. Then grill the salmon for about 6 minutes. The fish is cooked when it changes colour and flakes easily with a fork.

4. Serve the salmon on top of the crushed potatoes with peas. Enjoyy!!

SALMON WITH WILD GARLIC

Ingredients:

•      500 g large new potatoes, scrubbed to remove skin
•      freshly ground salt and black pepper
•      100 ml milk
•      40 g butter
•      4-6 spring onions, chopped
•      1 tbsp olive oil
•      4 salmon, about 125g each, skinned
•      5 tbsp Noilly Prat vermouth
•      200 ml single cream
•      2 cloves garlic, crushed
•      small handful baby spinach leaves or wild garlic, roughly shredded
•      deep-fried enoki mushrooms, to serve

How to cock:

1. Boil the potatoes in a saucepan of lightly salted water for about 12 minutes until just tender. Drain well and return to the pan to dry off a little over the lingering heat.

2. Meanwhile, place the milk in a saucepan and heat until on the point of boiling. Using a fork, mash the potatoes, gradually working in as much hot milk as you need until you have a smooth puree.

3. Meanwhile, heat 20g of butter in a frying pan. Add the spring onions and fry, stirring now and then, for 1-2 minutes. Beat the spring onions into the potato, season well and keep warm.

4. Heat the remaining butter with the olive oil in a large frying pan.

5. Season the salmon with sea salt and freshly ground pepper. Add to the pan and fry for about 2 minutes on each side, or longer for thicker-cut fillets, until just firm.

6. Remove the salmon from the pan and keep warm. Add the Noilly Prat and allow to bubble for 1-2 minutes, then add the cream and crushed garlic and cook for about 2 minutes until reduced by about a third.

7. Season the cream sauce with salt and freshly ground pepper, then add the shredded wild garlic leaves or spinach and cook for a few seconds until wilted.

8. To serve, spoon the mashed potato mixture onto the centre of four warmed serving plates. Place a fish fillet on top and spoon over the wild garlic sauce. Enjoyy!!