- Creamy Leek Salmon Fillets
- Teriyaki Salmon and Wasabi Mayonnaise
- Baked Salmon One Pot
- Cous-cous Crusted Salmon Fillets
Average Rating 4.0
The subtle combination of leeks, cream cheese and garlic make this a perfect English meal.
Preparation Time: 5 mins |
Cooking Time: 15 mins
- 4 x 500 g salmon fillets
- 2 tablespoons (30 ml) Stork margarine
- ½ garlic clove, crushed
- 4 tablespoons (60 ml) KNORR Creamy Ranch Salad Dressing
- pinch of Robertsons White Pepper
- 2 tablespoons (30 ml) oil
- 4 leeks, thinly sliced
- 125 g cream cheese
- 2 tablespoons (30 ml) chopped fresh parsley
1. Brush salmon with oil and arrange in a baking pan
2. Grill for 6-7 minutes
3. Alternatively steam in a steamer until salmon flakes easily with a fork
4. In a pot heat margarine over a medium heat, stir in the leeks and cook for 5 minutes until tender
5. Add remaining ingredients
6. Reduce heat to low, cooking until cream cheese is completely melted, stirring frequently
7. Serve sauce with the salmon and julienne winter vegetables
- 2x200g salmon fillets (skin off)
- 125ml teriyaki sauce
- 125g good-quality mayonnaise
- wasabi, to taste
- 75g day wakame, soaked in hot water
- micro garlic chives, to garnish
- black sesame seeds, to garnish
Preheat oven to 180 °C.
Marinate salmon fillets in teriyaki sauce in a glass dish for 30 minutes.
Remove salmon from marinade and cook in oven for 6 to 8 minutes.
The fish should still be pink on the inside.
Gently flake fish into segments.
Gradually add wasabi to the mayonnaise, to taste.
On the side f each plate place a small mound of wakame, micro chives and a dollop of wasabi mayonnaise.
Arrange flaked salmon pieces on plate and sprinkle black sesame seeds on top.
So simple to prepare you gotta love one pot cooking!
Prep time: 15 minutes
Cooking time: 30 minutes
- 1 large bulb fennel sliced thinly lengthways or just the fennel leaves if you cant find the bulb
- 350g baby new potatoes, halved
- 2 courgettes (or baby marrows as I call them), sliced diagonally
- 2 tbsp olive oil
- 4 Atlantic Salmon fillets (so 2 largish fillets cut into 4 from Ocean Reef Seafood co)
- 200g cherry tomatoes
- juice of 1 lemon
- small handful of dill, cut into sprigs
Heat your oven to 190 deg Celsius
Place the fennel slices, potatoes and courgettes in a large baking dish and drizzle over with olive oil
Season and place in the top of the oven for 20 minutes until the veg is beginning to caramelise and get crispy
Heat a non stick frying pan and sear the salmon for a minute on each side in a little oil so that the top is nice and crispy. Add the tomatoes to the other veg in the oven and put the salmon on top (see picture). Cook for a further 5 to 10 minutes until the salmon begins to flake. Be careful not to over cook your salmon.
Squeeze the lemon juice over the whole dish and sprinkle on the dill.
Delicious salmon fillets coated with crunchy flavoursome cous-cous.
Preparation Time: 5 mins
Cooking Time: 25 mins
- 150 g cous-cous
- 1 teaspoon (5 ml) olive oil
- salt and black pepper
- mixed salad leaves
- 1 KNORR Seazons Cube (flavour of your choice)
- 4 x 150 g fillets of salmon (deboned and skin removed)
- 1 egg, beaten
- 2/5 cup (100 ml) KNORR Sundried Tomato with Olive Oil Salad Dressing
1. In a bowl place the cous-cous and KNORR Seazons Cube with enough boiling water to just cover the cous-cous
2. Add the oil and stir slightly
3. Leave for a while to allow cous-cous to absorb the liquid, then fluff with a fork
4. Season each salmon fillet with salt and pepper, dip into the egg and then into the cous-cous, making sure it is evenly coated all round
5. Place the coated fillets on a greased baking tray
6. Bake in a preheated 180°C oven for 15-20 minutes
7. Serve on a bed of salad leaves
8. Dress fish with KNORR Sundried Tomato with Olive Oil Salad Dressing