Salmon Kedgeree

Ingredients
500g Cooked Salmon (boned, skinned and flaked)
175g Long Grain Rice (cooked)
1 Onion (finely chopped)
3 Hard Boiled Eggs (roughly chopped)
A Handful Fresh Parsley (roughly torn)
150ml Single Cream
50g Butter
Salt and Pepper
Fresh Chives (to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
Tin Foil
1 Frying Pan
1 Spatula

The Good Bit

1. Pre-heat your oven too 180c 350f gas 4, Drop half the butter in the frying pan and cook the onion until it goes soft, next add in the rice and season, then add in the salmon, egg, parsley and cream and fold in gently with the spatula to avoid breaking the salmon up too much.
2. Now transfer this mixture to your dish and with the remaining butter grease a sheet of tin foil and use this to cover the dish, place in the oven for 15 minutes then serve sprinkled with chopped chives.
   

Serves 4

Salmon Steaks with Teriyaki Sauce

Ingredients
4x175 Salmon Steaks
4 Small Gem Lettuces (quartered lengthways)
1 Tablespoon Sunflower Oil
1 Tablespoon Sesame Oil
6 Tablespoons Teriyaki Sauce (bought or make your own by heating together 3 Tablespoons Rice Wine (Saki), 3Tablespoons Soy Sauce, 1 Tablespoon Sugar)
2 Tablespoons Rice Wine Vinegar (white wine will do)
2 Tablespoons Lime Juice
2 Tablespoons Clear Honey

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Griddle Pan

The Good Bit

1. Start by heating together all the ingredients for the sauce in your pan (everything but the salmon and lettuce) bring to a rapid simmer and leave for 10 minutes then remove from the heat and allow to cool for at least 5 minutes.
2. Using the griddle pan with no oil, cook the salmon steaks for 4-5 minutes on each side moving as little as possible so you get the lovely charring effect, whilst you are waiting for the fish to do, arrange the lettuce on your plates, then serve a steak on top and finally drizzle over a little of the sauce.
   

Serves 4

Grilled Salmon with Herb Butter

Ingredients
4x175g Salmon Steaks
125g Butter
50g Butter (melted)
2 Tablespoons Fresh Mixed Herbs (like parsley, dill, chervil, fennel, chives, chopped)
1 Lemon
Salt and Pepper
Potatoes and Vegetables or Salad to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Mixing Bowl
Greaseproof Paper
1 Grill Pan
1 Pastry Brush

The Good Bit

1. Mix the herbs and lemon juice in the mixing bowl along with the butter (not the melted butter) then lay on your greaseproof paper and roll into a log shape, wrap it then place in the fridge
2. place the salmon on your grill pan and brush 1 side with the melted butter, season and cook for 4-5 minutes under a pre heated medium grill, turn the salmon over and repeat the brushing and seasoning, cook for another 4-5 minutes.
3. Place a salmon fillet on each serving plate then divide the chilled butter between all four, serve with vegetables and potatoes or a salad.
   

Serves 4

Simply Scottish Salmon

Ingredients
1/2Kg Scottish Salmon Fillet (skin on is best)
60ml Scotch Whisky
60ml Freshly Squeezed Orange Juice (for best results, or carton)
2 Tablespoons Soy Sauce
1/2 Teaspoon Ground Black Pepper
1 Clove Garlic (crushed)
3 Tablespoons Olive Oil

Equipment
1 Mixing Bowl
1 Grill Pan
1 Balloon Whisk
1 Garlic press
1 Baking Tin (large enough to hold the salmon)

The Good Bit

1. Whisk together the whisky, orange juice, soy sauce, garlic, pepper and olive oil. Place the salmon in it's container then drizzle over the marinade, cover with cling film and set aside for whilst you're out at work or over night (6-8 hours ideally)
2. Pre heat your grill to high, place the salmon skin side down on the grill pan and cook without turning over for 10-12 minutes (until the salmon flakes easily with a fork)
3. Serve with a salad (and don't go drinking the marinade!!)
   

Serves 4