Tickled pink

Make the most of salmon’s versatility with these delicious, easy-to-prepare dishes

Tickled pink

Smoked salmon bruschetta

Serves 6

Ingredients
10g mint
10g parsley, plus extra to garnish
10g coriander
10g basil
100 ml olive oil
Salt and black pepper, to season
1 baguette, sliced and toasted
250g cream cheese
300g smoked salmon ribbons
Dash of lime juice
Pinch of chilli flakes
Pinch of za’atar
Sliced lemon, to garnish

Method
1. Place all the herbs in a food processor and blend well. Slowly add the oil until fully blended. Season well with salt and pepper.
2. Arrange the toasted baguette slices on a platter, spread with a layer of herb oil, add a dollop of cream cheese and top with salmon ribbons.
3. Season with lime juice, chilli flakes and za’atar, then garnish with extra parsley sprigs and sliced lemon to serve.

Food-3_portrait

Baked salmon pasta with tomato,
basil and ricotta

Serves 6

Ingredients
400g pasta (we used fiorelli)
4 eggs
500 ml cream
200 ml milk
½ cup grated pecorino
Zest of 1 lemon
Salt and pepper, to season
300g hot-smoked salmon, flaked
250g cherry tomatoes, halved
10g basil
250g ricotta
50g butter, cubed
Small string of vine tomatoes
10 ml olive oil

Method
1. Preheat the oven to 180°C.
2. Bring a pot of salted water to the boil. Cook the pasta until al dente.
3. Whisk together the eggs, cream, milk, pecorino and lemon zest. Season with salt and pepper.
4. Toss the pasta in the sauce, then add the salmon, tomatoes and basil. Crumble in the ricotta and stir in the cubed butter.
5. Place in an ovenproof dish and bake for 10 minutes. Remove the dish from the oven and place the vine tomatoes on top. Brush the bake with oil and return to the oven for a further 15 minutes.
6. Grill for three minutes or until the surface of the bake is slightly crispy.

Food-2_portrait

Asian-baked salmon with zucchini

Serves 6

Ingredients
For the zucchini
4 zucchini, sliced into thin rounds
50 ml sesame oil
Juice of 1 lemon
1 red chilli, thinly sliced
Salt and pepper, to season

For the salmon
100 ml soy sauce
50 ml mirin
50 ml oyster sauce
50 ml white wine vinegar
20 ml sesame oil
5 cm ginger, peeled and finely grated
Small piece of lemon grass, finely grated
Handful of coriander, roughly chopped
1 red chilli, finely chopped
2 garlic cloves, bruised
2 star anise pods
6 × 80g salmon fillets
2 limes, sliced
10g black sesame seeds, toasted

Method
For the zucchini
1. Place the sliced zucchini in a bowl.
2. Combine the sesame oil, lemon juice, chilli and salt and pepper, and lightly dress the zucchini.

For the salmon
1. Preheat the oven to 180°C.
2. Whisk the soy sauce, mirin, oyster sauce, vinegar and sesame oil together to slightly emulsify. Add the ginger, lemon grass, coriander, chilli, garlic and star anise and stir well.
3. Place the pieces of salmon in the marinade. Cover and leave in the fridge for 30 minutes.
4. Take a large, square piece of baking paper and lay the salmon fillets on top of it. Top with the slices of lime.
5. Reduce the marinade and pour half over the fish. Bring the corners of the baking paper together and tie with string. Bake for 12–15 minutes.
6. Glaze with the rest of the reduced marinade, garnish with the lime slices and sesame seeds and serve with the zucchini.

Recipes & Styling: Lisa Clark; Photography: Andreas Eiselen/HSMimages.co.za
February/March 2016

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