Last week alone I ate salmon four times. One new recipe for dinner (coming soon), wild tinned red salmon for lunch and plenty of Salmon at Sushi Samba London! It did get me pondering ways to reinvent and re-inspire recipes for this favourite fish.
I have been quite into the Great British Chef’s Website lately. They promote some of the UK’s top culinary talent and their chef’s have parted with some incredible recipes which are listed on the site. They also list recipes by collection, and here I point you to their Collection on Salmon.
It provides a wide range of salmon recipes with everything from utterly gourmet and fine-dining fancy to entirely mid-week manageable. The photography on their site is beautiful in itself, and we all know how much I love a good dose of Food Porn.
From the collection my picks would be the Salmon en Papillote from Josh Eggleton, it looks so quick and light but the flavours would be perfect together. The Boullibasse from Tom Aikens, which would require more attention but particularly in these colder months would make a wonderful weekend meal for entertaining. And for all my readers in warmer climates, the Lemon & Herb Marinated Salmon Skewers from Marcello Tully would be perfect on the BBQ. Oh to be in a BBQ climate!!
While many of the recipes in this collection look michellin-star worthy (and if that is what you are after this is a pretty amazing resource for elegant recipes) but as always for my palate, I prefer the clean and simpler flavours like the recipes mentioned above. The other dish that caught my attention was for poached salmon, because it made me realise I had never poached fish…WOAH! Immediate rectification necessary.
If you haven’t read it previously, you may like to see the article I wrote on Wild versus Farmed salmon. The difference in flavour, texture and nutritional value is enormous…and yes while we are at it, so is the cost. It is better to be armed with the facts so we can make an informed decision though no?