My sister Olga emailed me today this delicious and easy salmon recipe.

Ingredients (serves 2)

• 2 salmon fillets
• 2 tbs mustard
• a small bunch of dill
• 1 lemon (juice)
• 1 tbs honey
• 4 spring onions

For the potato and carrot mash

• 2 large potatoes
• 1 carrot
• 1 garlic clove
• 1 pinch of sugar
• 1 tbs olive oil

How to:

1. For the mash, half-fill a pot with water, add salt, cover and bring to the boil. Add the potatoes and carrots to the boiling water, together with the sugar and garlic. Boil for 20 minutes on a moderate heat until the vegetables are tender.  Drain and mash vigorously, mixing in the olive oil, a squeeze of lemon juice, and seasoning to taste.
2. In a blender add the mustard, dill, lemon juice, honey and the spring onions.
3. Place the salmon fillets in a heated skillet, turn them after 20 seconds pour the sauce over the fillets and cook for about five minutes over medium heat.

Ingredients (serves 2)

• butter
• 1 onion , finely chopped
• 150g risotto rice
• small glass white wine , about 125ml
• 1l vegetable stock , heated and simmering
• 1 lemon , juiced and zested
• a handful dill , chopped
• 150g hot-smoked salmon fillets , flaked

How to:

1. Melt a knob of butter in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat. Tip in the wine and bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
2. Add the lemon, stir in the salmon and dill and serve.

Goes well with a chilled Soave.

Recipe via BBC Good Food

Ingredients (serves 4)

• 200g egg or rice noodles
• 1 tsp olive oil
• 2-3 tsp Thai red curry paste
• 2 spring onions , chopped
• 1 sweet potato , cubed
• 200ml vegetable or chicken stock
• 100ml skimmed milk
• 2 skinless salmon fillets , cut in half and then into fine strips
• ½ small bunch coriander , roughly chopped

How to:

1. Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Recipe via BBC Good Food

• 1 tablespoon peri-peri seasoning rub
• 2 x 150gr skinless salmon fillets
• olive oil
• 1 courgette, trimmed
• 1 garlic clove, sliced
• 200gr baby spinach leaves
• 75gr soft cream cheese (I’ve used Philadelphia)
• 15gr capers in brine, drained and rinsed
• 2 tablespoons finely chopped parsley
• zest of 1/2 lemon
• salt and freshly ground black pepper

How to:

1. Put the peri-peri on to a plate and dip in each salmon fillet, pressing down gently to coat on one side. Heat a non stick frying pan and when hot cook the salmon fillets for 3 minutes, each side.
2. Meanwhile, using a potato peeler, cut the courgette into ribbons. Heat a frying pan with a bit of olive oil and cook the garlic, courgette ribbons and spinach for 2 minutes. Stir in the cream cheese and stir gently until smooth.
3. Remove from the heat and stir through the capers, parsley, lemon zest and seasoning.
4. Serve with baby potatoes.

Recipe via epicurius…