We should be eating more fish, fish is good. If you want to learn more about why oily fish is the answer to many of life’s woes, Fish is the Dish have some great information resources here.
This week, I’m staying away from home and in typical Cate fashion I forgot to pack my camera. So in the absence of high quality photography, here are three quick recipes I knocked up over the past week and posted to Instagram.
Supermodel Salmon Salad – Serves 1
1/2 cucumber
few strips smoked salmon
50g fennel
juice of half a lemon
Peel the cucumber as you usually would, then discard the skin and keep on peelin’ on into a bowl until you hit the impossible to peel centre. Slice the fennel as finely as possible and add to the shaved cucumber, then top with the smoked salmon and squeeze the lemon juice over the whole bowl.
Smoked Salmon and Avocado Omelette – Serves 1
2 eggs, beaten
few strips smoked salmon
half an avocado, mashed
few sprigs fresh dill
drizzle of olive oil
Heat the oil in a non-stick frying pan (medium to high heat) and cook the salmon for about 30 seconds until it begins to change colour. Pour the eggs in and cook until they’re set on the underside, then add the dill wack the pan under the grill until they’re cooked on top. (Yes, this is cheating. But I tried it the other day and it was the best quality omelette I’d ever managed, so there.) Once cooked, spread over the avocado and fold the omelette over. Et voila.
Sunday Lunch Salmon Salad – Serves 4
1 cooked salmon fillet
125g bulgar wheat
200g fine green beans
100g feta
few sprigs of dill
Cook the bulgar wheat according to pack instructions (or: put in a saucepan and fill with 1 pint of cold water then cover and simmer until water is absorbed) and cook the beans (about 6 minutes in salty boiling water, then refreshed under cold water. I like them nice and crunchy). Then drain the bulgar wheat and arrange on a serving dish, top with the beans and then add the salmon, flaked as messy rustic as you like. Crumble over the feta and dill then bring to the table amid ooh’s and aah’s. This is great with a mustard, lemon, olive oil and agave dressing.
Do you have a favourite salmon recipe? Tell me about it!
Thanks for reading x
Cate in the Kitchen 
I adore salmon, we had it for dinner last night. Just pan fried on the skin side until crispy and then finished off in the oven. I add tarragon, salt and pepper and serve it with a lemony slaw and baked potato wedges. I love the sound of your supermodel salad, I think I would be tempted to add little avocado to it for creamy texture.
The supermodel salad is awesome!
I loveeee sesame seeds baked on salmon, which goes with so many things. I like mine with roast tomatoes on the vine and sweetcorn & red onion stirred through cous cous. Fennel sounds interesting with salmon – will have to give it a whirl xx
Mmm so good with roast tomatoes! Yeah fennel’s got a kick to it but sliced real thin it tastes good (and is crazy good for you) x