Five Recipes


Posted 4 January 2019 by The Saucy Fish Co.

Returning to work after the Christmas festivities is no fun at all... so we’ve got five speedy dinnertime recipes to take the stress off cooking, whilst you get back into the swing of things!

RECIPE NUMBER 1/b>: Salmon Kebabs

You will need (serves 2):

○ 4 Saucy salmon fillets
○ 1 red onion
○ 2 yellow peppers
○ 1 lemon sliced
○ Sprinkling of dill, finely sliced
○ Coriander, for sprinkling
○ ¼ teaspoon of olive oil
○ Pepper, to season
○ 4 skewers

What you need to do:

1. Preheat your grill to medium-high. Combine oil and lemon juice in a bowl, then season. Brush the mixture over all salmon fillets, and then cut each fillet into four equal parts.

2. Slice your peppers and onions, then prepare your skewers by alternating the salmon and vegetable slices.

3. Grill the skewers until the salmon is cooked through, turning carefully once. This should take 8-10 minutes.

4. Once cooked, place on a serving plate and scatter black pepper flakes and coriander over the top. Serve with sliced chilli, lemon wedges and a dipping sauce of your choosing – we’d recommend a lemon and dill mayonnaise.

RECIPE NUMBER 2: A filling fishcake supper

You will need (serves 2):

○ 2 Saucy Smoked Haddock Fishcakes with a Vintage Cheddar Sauce○ Handful of New Potatoes, thinly sliced
○ Olive oil
○ 2 cloves of garlic, sliced
○ A handful of long stem broccoli
○ Handful of chives○ Half a lemon○ Salt & pepper to taste

What you need to do:

1. Pre heat the oven to 200°C, placing in your haddock fishcakes and cooking as per the packaging instruction’s.

2. Meanwhile, simmer the potatoes in salted water for 3 to 4 minutes and then drain. Place the potatoes in a baking tray and drizzle with olive oil, then scatter the garlic, rosemary and seasoning over the top.

3. Place the baking tray in the oven for approximately 15 minutes, or until the potato slices are crisp and golden.

4. Boil your long stem broccoli, then place all components on one plate. Sprinkle with chives and squeeze half a lemon over the dish, for a zesty splash of flavour.

RECIPE NUMBER 3: Salmon Spaghetti

You will need (serves 2):

○ 2x The Saucy Fish Co.’s Ready to Eat Roasted Salmon fillets with a Tomato & Chilli Chutney
○ 1 broccoli head
○ 8 ounces of Spaghetti
○ Black pepper
○ Parsley
○ Red pepper flakes
○ 2 tablespoons of chopped flat-leaf parsley
○ Crushed garlic

What you need to do:

1. Preheat the oven to 180deg;C and heat the Ready to Eat salmon fillets for 10 minutes, to serve the salmon warm.

2. Boil the pasta for 8-11 minutes in slightly salted water, stirring during the first minute to stop the pasta from sticking. Meanwhile, steam the long stem broccoli for 7-8 minutes.

3. Place the Saucy sachet of Tomato & Chilli Chutney in a mug of boiling water for one minute, to heat.

4. Once all is cooked, flake the salmon fillets and broccoli over the pasta, and pour the tomato chilLi chutney over all. Add crushed garlic to the dish.

5. Top the dish with parsley, red pepper flakes and black pepper... and enjoy!

RECIPE NUMBER 4: Salmon Tacos

You will need (serves 2):

○ 2 salmon fillets – chilled or frozen○ 4 corn taco shells○ 150g Lettuce, finely diced
○ 1 Red Onion, finely sliced
○ Half a lime
○ Optional toppings: jalapeño peppers, sprinkling of coriander, pomegranate, chilli sauce

1. Preheat the oven to 190°C and cook your salmon fillets for 28 minutes.

2. Meanwhile, heat your taco shells in the oven for 5 minutes, then scatter with the lettuce, red onion and chosen toppings.

3. Remove your salmon fillets from the oven and flake each into smaller pieces, then add them to the tacos.

4. Finish by squeezing lime juice over each taco and drizzling with your favourite chilli sauce .

RECIPE NUMBER 5: Haddock with Warm Green Salad

You will need (serves 2):

○ 2 smoked haddock fillets
○ 100g podded garden peas, crushed until coarse
○ 100g sliced asparagus
○ 2 tbsp. freshly chopped mint leaves
○ 150g brown basmati rice
○ 180ml of vegetable stock
○ 85g of toasted pine nuts
○ Handful of chopped parsley
○ Half a red onion, diced very finely
○ Olive oil

1. Place 2 smoked haddock fillets into a pre-heated oven at 180°C for approximately 20 minutes.

2. Heat a tsp of olive oil in a frying pan and cook the onion for 5 minutes. Add the rice and vegetable stock, bringing the pan to the boil. Reduce the heat, then cover with a lid and cook for 20 minutes, until the rice is fluffy and the water is absorbed.

3. Remove the rice from the heat and add dish it into two small bowls, scattering with pine nuts and chopped parsley. Season with salt and pepper.

4. Blanch the asparagus and podded peas in boiling water for 90 seconds, before dropping into ice water to help them maintain their bright colour and crunch.

5. Make the sauce by melting butter in a saucepan and adding the flour, whisking with a folk for 1 minute. Combine the milk and cream, then add to the saucepan slowly, whisking until thick. Add in an egg yolk and cook for 30 seconds, on a low heat.

6. Add the cheese to the sauce mixture and stir until well combined. Add the cinnamon and season, then remove from heat.

7. Plate up the podded peas, asparagus and haddock, drizzling the cheddar and chive sauce on top. Scatter the mint leaves around the dish and serve with rice and a lemon wedge.