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Showing posts with label salmon. Show all posts

Salmon with Watercress Sauce a review

Sunday, April 13, 2014

I was asked to review this recipe pack from The Saucy Fish Co. I have to say I was a little sceptical of the value when I saw that it was basically just two salmon fillets and a packet of watercress sauce for £4.00 (Tesco). However, I do enjoy salmon and its something I often have for a quick supper.

I followed the instructions and baked the salmon in the oven for 25 minutes, alternatives of pan frying or grilling were provided. I added some white wine and salt and pepper to my oven dish and covered it with foil. The sauce can be served hot or cold and you simple dip the little sachet into a mug of boiling water to heat it. Couldnt be easier and no extra pot to wash up.

I served my salmon with Jersey Royal potatoes and the lovely green beans and fresh peas from my Farmison hamper. The fish was excellent, much better than the usual salmon fillets from the supermarket, it had a firm flesh and tasted very fresh. The watercress sauce was also of a high quality without any additives or processed aftertaste, although I would have liked more of it. My scepticism was unfounded and I would recommend The Saucy Fish Co. fish packs as a great way to produce a first class meal without any hassle. Lets face it, we all have days when we need that.

Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own. Prices are correct at time of posting.

SANDRAS GRILLED SALMON with a SAVORY BLUEBERRY BALSAMIC SAUCE

Thursday, April 3, 2014

A perfect marriage of fresh ingredients
makes this absolutely phenomenal...

Servings: (4)
Prep: 10 Mins. | Cook: 15 Mins.

Posted: by Sandra

INGREDIENTS

1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
--Another 1/4 cup low-sodium chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 salmon fillets
2 tablespoons olive oil
kosher salt and ground pepper to taste

METHOD

Preheat grill to medium-high heat.

Meanwhile, add 1/2 cup chicken stock, balsamic vinegar, orange juice, and honey into a saucepan, and bring to a boil over medium-high heat, and then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into simmering sauce. Cook and stir until the sauce thickens, reduces by half, and turns clear and sweetens (important or else the sauce will have too strong of a vinegar flavor). Stir in the blueberries and chives, and keep warm over low heat until salmon is done.

Meanwhile, brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with savory blueberry sauce drizzled on top ~ Enjoy!

Wild Salmon Cakes – Canned Fish and Saltine Crackers …Now that’s Gourmet!

Tuesday, March 11, 2014

So, we all know we need to eat a lot more salmon. And not only that, but we have to find “wild” salmon. Well, depending on where you live this may not be so easy. And, even if you do find it, maybe you don’t have the confidence to cook it properly. Today, I solve all those problems. Tomorrow I may start working on gas prices, but right now it’s all about the salmon cakes.

I’m using canned salmon for this delicious recipe. Why? Well, first of all, every grocery store carries it. Secondly, caned salmon is almost always wild salmon. And lastly, it’s cheap! I’m not going to go into the wild vs. farmed salmon debate here (you can Google it), but wild is not only more eco-friendly, but it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isnt necessary, so why spend the extra cash? (you could save it and buy a t-shirt on my site! In fact, I’m thinking of a new t-shirt slogan “I like my salmon, like I like my women…wild! OK, maybe not)

The recipe ingredients you see below are VERY basic. There are lots of ways to customize these cakes; you can add fresh herbs, garlic, green onions, hot peppers, etc., so feel free to experiment. I tend to like my salmon cakes on the “bready” side, but you could add only one egg and fewer crackers if you want cakes that are more “salmony.” The tarragon aioli I served under these luscious cakes will be demo’d next, so stay tuned for that. Finally, as you hear me warn in the demo, canned salmon is NOT completely boneless, so PLEASE spend a few minutes carefully flaking the meat as you prep it to remove all the bones. Other than that small chore, this is a very simple recipe that comes out perfectly every time. Enjoy!

Ingredients:
14 oz. can of wild red salmon (or pink)
2 eggs
12 saltine crackers
1 tbl olive oil
1 tbl butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbl chopped capers
1/2 lemon