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James St Recipes: Spiced Salmon and 10–minute White Fish

James St Recipes: Spiced Salmon and 10–minute White Fish

 

James St Recipes: Spiced Salmon and 10–minute White Fish

THIS week’s recipes are two quick and delicious dinners that are perfect for busy homes trying to incorporate more fish into their diets.

The flavoursome spiced salmon and the 10–minute white fish are great options for weekday meals and, with most good supermarkets having a fresh fishmonger, it is a great way to eat healthily and quickly – just what everyone wants as we come into the busy season of dark nights and Christmas.

We still like to buy all of our fresh fish locally here in Belfast. I’d recommend popping into St George’s Market this weekend to pick up some fresh fish to cook these fantastic fish dishes at home.

For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.

Spiced Salmon with Cucumber and Radish

Spiced Salmon with Cucumber and Radish

2 salmon fillets, skin on

Sea salt

Ground black pepper

Extra virgin olive oil

1 teaspoon of paprika

1 teaspoon of cumin

1 shallot, thinly sliced

1 cucumber, trimmed and sliced lengthways

8 radishes, thinly sliced

1 ½ tablespoon of caster sugar

1 tablespoon of white wine vinegar

Small handful of mint leaves, destalked

1 pinch of sesame seeds

1 teaspoon of capers

Method

Start by patting the salmon dry with kitchen tissue and season well with salt and pepper on both sides. Rub the skin of the salmon with a little olive oil and dust with cumin and paprika.

Next you want to prepare the cucumber by trimming and cutting lengthways, you can use a mandolin to achieve very thin slices. Next you want to thinly slice the shallot and then the radishes.

Place all of these in a bowl and add the caster sugar, vinegar and pickle. Use your hands to mix the ingredients well and leave in the juices for up to 15 minutes.

Whilst the ingredients are pickling, heat a frying pan, adding in a good dollop of rapeseed oil and place the fish skin side down. Cook over a medium heat until you can see the fish is cooked half the way through, then turn over and cook for another minute or two and remove from the pan.

Now that the fish is ready, place on a plate, drain the liquid from the cucumber, shallot and the radishes and give the contents a squeeze with your hands.

Add in a handful of mint leaves (destalked) and place on the salmon. Add a couple of capers and sesame seeds on top and serve.

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10–minute White Fish with Tomatoes and Herbs

(Serves 4)

2 tablespoons of extra virgin olive oil

1 tablespoon of parsley

1 tablespoon of thyme sprigs

Sea salt and ground pepper

4 × 200g thick fillets of fish (cod, halibut, hake or sea bass)

200g of cherry tomatoes

Method

Preheat the oven to 230C and place roasting tray in the oven.

Mix the olive oil, chopped parsley and thyme with sea salt and ground pepper in a bowl. Coat each fillet of fish with the mixture and with the leftover mix, cover the cherry tomatoes.

When roasting ensure the tray is very hot. Place the fish and tomatoes on the tray and place in the top shelf, cooking for 10 minutes. If the fillets are very thin test after 5/6 minutes.

Remove from oven and place the fillet on a plate with the cooked tomatoes and serve with salad, new potatoes or couscous.

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D.O.B