Salmon recipes

Sweet miso-marinated salmon with soba noodles

This versatile, oil-rich fish is a popular restaurant choice but you can work wonders with it at home too. Try one of our salmon recipes - from classic dishes such as salmon-en-croûte and salmon tart to Oriental-inspired laksa and sashimi.

Buyer's guide

The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The members of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’.

Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Other species of salmon are caught in Pacific waters and are sold worldwide: some are canned, others are smoked.

Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and the fish is now mostly farmed and so is readily available all year. It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot- and cold-smoked. The Pacific salmon species are all abundant and can be caught in the wild.

Preparation

Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Salmon fillets usually require skinning; if cooking salmon fillets with the skin on, be sure they’ve been scaled. Pin bones can be removed before or after cooking.

Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers.

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Stuffed Eggplant Onion Masala

Gutti Vanakaya Ullipaya Masala.

Fresh wet masala is made with spices and onion. Baby Indian eggplants are stuffed with freshly ground masala. They are then cooked on low flame till very soft. Serve stuffed eggplants onion masala with steamed rice or with dal rice and papad.
Makes: around 3 Servings of Stuffed Eggplant Onion Masala

Ingredients:

Baby Indian Eggplants 6
Onion 1 Large
Tamarind 3 inch Piece
Red Chile Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to taste

Masala:

Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Urad Dal 1 tsp
Whole Dried Red Chiles 3 – 4
Coriander Seeds 1 Tbsp
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash the eggplants and remove stems if desired.
Slit each eggplant twice in right angles keeping one end intact to avoid eggplant falling apart once coooked.
Peel and dice the onion.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering and the mixture is aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.

Heat a tbsp of oil in a pan, add diced onion and tamarind.
Fry till onion turns brown around the edges.
Keep stirring to avoid burning.
Cool the onion to room temperature and grind it along with the previously ground masala powder, turmeric powder and salt.
Remove the masala paste onto a bowl.

Stuff each eggplant with a tbsp or so of the ground masala paste.
Mix a quarter cup of water with any remaining masala paste and keep aside.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed eggplants into the pan.
Fry briefly, stir in the quarter cup water previously reserved.
Cook covered on low flame for good 10 -1 5 minutes or until eggplants are soft inside.
Stir in red chile powder and season with salt.
Remove from heat and serve stuffed eggplants onion masala with steamed rice and dal.
Notes: Make sure eggplants are cooked well before removing from heat.

Suggestions: Make sure to add few splashes of water if required while cooking eggplant.
Variations: Check numerous stuffed eggplant and brinjal recipes here.
Other Names: Vanakaya Ullipaya Masala Kura, Gutti Vanakaya Ullipaya Masala, 

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