Tag Archives: salmon

Salmon in miso glaze

Fish dishes are a great entertaining menu and if you are able to serve a whole wild salmon – as I did here- then it is worth doing a little bit of a show about it. Salmon  is such a good looking fish that I would advise to serve it intact and without cutting up its head – plus this will give more taste to the sauce eventually.

I do not have a proper Poissonniere dish so I use a roasting dish but if you have, do not hold back! 

Ingredients list:

  • One whole salmon or 6 salmon steaks
  • Water 500ml
  • Bouquet garni made with bay leaves, tarragon or basil and mint
  • Star anis 2 to 4 heads
  • Turmeric 1 Tbsp
  • Saffron 2 strands
  • Salt and pepper to taste

For the glaze:

  • Shiro Miso paste 100 g
  • Mirin vinegar 1 tsp (sweet Japanese vinegar)
  • Soy sauce 2 tbsp
  • Olive or sesame oil 4 Tbsp

First clean the fish or cut it up into steaks.

Put it into a deep roasting dish and cover with water about half-way up. I line my dish with foil because it is easier to clean afterwards but you do not have to and it is probably not very “macrobiotic” to use foil… But practical!

Chuck in the “bouquet garni” and the spices. Do try to get fresh tarragon because combined with the star anis it will give the flesh a very subtle and sweet flavour that I find irresistible.

Warm the saffron strands into some hot water and chuck that in too. The saffron and turmeric give this dish its warm colour.

Put the fish in a hot oven and bake until you can insert a knife into the flesh all the way to the bone. I prefer to slightly undercook it to allow for the second grilling.

When it is baked, reserve until your guests arrive and prepare the glaze by mixing the miso with a bit of Japanese vinegar, some sesame oil and soy sauce.

If doing a whole fish, cut up the skin in the middle and push it back to uncover the flesh.

Then spread the miso marinade abundantly over it- Or just on one side of the steaks if doing individual portions.

Put the dish back in the oven at the last minute and grill for 5 to 8 minutes, watching over it carefully so it does not burn!

Serve with ladle-full of the very fragrant sauce and some rice salad or quinoa.

Baked in the juice, the salmon remains very moist. Best to baste it from time to time during the cooking, though. For the flavours need to penetrate the flesh.

The other plus point is you can also prepare most of this dish in advance, which makes for a great entertaining plan. We served a Chablis over this but a Sancerre would have been lovely too ; and in the summer I would serve it with a good rosé! My winemaker mother reckons anything pink is greatly enhanced by rosé and she should know… Do try because it is a fantastic idea and it works: from shrimps to pork, from ham to strawberries  – and smoked salmon. If you can’t source my favourite at Chateau de la Tuilerie, then try the delicious “English rose” from Chapel Down in Kent. Both world-class!

Salmon and Sauerkraut in crunchy papillotes

This is hardly a recipe because it is so quickly put together and because you can accommodate it in so many idiosyncratic ways! But it is very healthy and delicious and I have produced it so many times over the past months that I feel I have to include it… This is a family food diary first and foremost, after all.

Sauerkraut is a pickled cabbage that is used a lot in Macrobiotic cooking because it is very digestible : it promotes good bacteria in the digestive system. It is also a great combination with oily fish for it helps the digestion of fat. I find that its sour taste compliments salmon particularly well. This recipe is inspired by one found on the associative French site Marmiton.org.

Ingredients list:

  • Sheets of filo or strudel pastry
  • Onions, 2
  • Fillets of fresh or smoked salmon
  • Soya cream or crème fraîche
  • Rapeseed oil
  • salt and pepper
  • Fresh or dried dill
  • Tin of Sauerkraut (cabbage in brine): Check for a Sauerkraut that does not contain added sugar – sadly, some pickles do…
  • Small glass of white wine – I’d happily drink the rest over the meal.
Peal and chop the onions and cook them in a little oil until soft.
Mix in the drained sauerkraut. Add a small glass of white wine and let it steam off. Reserve.
Chop the salmon in large chunks. Add the cream, seasoning and the onions. Toss it so the sauce coats each morsels.
Spreand your strudel pastry or lay the filo sheets. One sheet is enough to wrap around.
Put a big scoop of drained Sauerkraut filling in the top corner of each sheets, top with some salmon chunks and start rolling down diagonally, tucking the sides in as you roll.
Put the parcels in an oven tray, sprinkle a little oil and bake at 180º for 20 to 30 minutes. Enjoy with the rest of your wine.

Seared Teryaki salmon

>A great way to cook salmon and get those famous Omegas into the kids! Plus it is super quick.

Ingredients list:
One salmon fillet (with skin on)
For the marinade :
Teryaki sauce 2 Tbsp

Tamari sauce 2 Tbsp (switch for Dark soy sauce if needed)
Pomegranate molasse or syrup 1 Tbsp
Cayenne pepper one pinch

Cut your side of salmon into the required number of strips – or get the fishmonger to do it but without peeling off the skin.
Mix all the sauces into small bowl. Be creative: try other mixes.
Then lay the clean salmon fillet into a shallow dish and pour the marinade over.
Turn them around to coat well and leave aside for a few minutes.
Heat a hot griddle or a thick bottom pan on the hob.
Sear each fillet, skin down, for a few minutes.
Lower the heat and cook for 5 to 8 minutes on that side. The skin should burn to a lovely crispy black layer, with that rich barbecued smell that reminds me of summer !
Turn them on each side, right and left, for a few seconds to make sure they are cooked but make sure they are only lightly cooked inside and remain moist and pale pink.

Serve immediately with beans – even baked beans work really well!- or better: my Mung beans and lentils dahl from yesterday. That’s a real jumble of flavours (Japanese and Indian) there, but it works great.

Do not get worried by the exotic sounding sauces: most are now readily available in the UK and in any case you can adapt and play around with this recipe- try other exotic mix if you like and include other fruity syrupy ones. I love the dark pomegranate treacle I buy from Iranian or Turkish shops here but tamarind or quince extract would work as well. It just adds the right sweetness to balance the saltiness of the soya based sauces.

Groovy fish pie with scallops

The nice twist of this recipe is in the big, fresh scallops and the variety of smoked and un-smoked fish.

  • Un-dyed smoked cod,1 large fillet
  • Salmon 1 fillet
  • Scallops 6, cut in 3 slices
  • Prawns, 12 medium ones
  • Onion ½ large one chopped
  • Milk 250ml
  • Corn-flour 1 Tbsp
  • Cheese (grated) 3 Tbsp
  • Salt and pepper

    For the topping:
    Potatoes 6
    Butter 50g
    Milk 100ml

    Boil the potatoes in salted water until soft then drain and reserve. You can do that in advance. I did it in the morning while getting up last week-end, then I was ready to go for a walk before lunch.

    Fry the onion in a bit of oil then add the cold milk in which you have dissolved the corn-flour. Turn on low heat until the sauce thickens. Add the grated cheese and season well with pepper.

    Clean the fillets and remove the skin if necessary then chop them all in big chunks.
    Lay the fish, scallops and prawns inside a baking dish. Pour the sauce over it.

    Take the potatoes and mash them with a generous amount of butter and milk. Place dollops of potato mash over the fish until most of it is covered.

    Bake in a very hot oven for 15 min. Then sprinkle with grated cheese, drizzle a little olive oil over it and put back for a few minutes under the grill to brown.

    This is such an iconic nursery recipe it had to be in a collection of family favourites! The very best of British nursery food heritage – And I am not even saying that « tongue in cheek » for it is a true legend as my teenage son’s friends would say. I have yet to know a kid who does not love this and my posse of Franglais for whom I was baking this last week-end gave it a warm reception.

The five minutes’ dinner


I was in Sark in the Channel Islands recently and enjoyed the wonderful fish and seafood so abundant there. It reminded me that fish really is the ultimate “fast food”: steam it, bake it or grill it and you are lucky if you have time to set the table during the process!

I always have two kinds of fish in the fridge: smoked salmon and haddock in pepper. But when I can I get fresh salmon or cod. Maybe a few prawns too. That’s all you need for a speedy dinner! And you feel good for eating all these Omegas and giving good fat to your skin and brain…

This is one of my staple recipes for a quick and healthy meal before a good film on DVD or after a busy day out:

Salmon in Filo pastry

Ingredients list:
One skinless fresh fillet of salmon per person
A few sheets of filo or greek thin pastry
Philadelphia or cream cheese
chopped cress or dill
cracked pepper

Put your fillet in the center of the filo sheet. Spread a good spoonful of Philadelphia, season with pepper and add some cress or dill, freshly chopped on top. Wrap you pastry around the fillet and press the corner with a wet fingers to seal it nicely so the steam will remain inside the parcel and give a very moist and flavoursome result.

Put on an oiled tray in the oven for about 10 min  or long enough to brown the pastry. Serve with some lemon quarters and a green salad.