Brought to you by Bord Bia
Irish organic salmon is tasty, versatile and a fantastic source of protein – here’s how you can make it the star of dinnertime.
A few star-ingredients have become regulars on our midweek meal itinerary – and Irish organic salmon might just be our favourite go-to.
That’s right – salmon steals the show at dinnertime for a variety of reasons.
For starters, it’s super versatile. We love it in curries, rice bowls and salads – you name it.
On top of its versatility, salmon is super easy to prepare. It cooks quickly and doesn’t need much fuss or fancy equipment to make a big impression.
And, if you somehow needed even more convincing of Irish organic salmon’s star quality, take a look at its nutritional value. Salmon is a great source of protein, omega-3 fatty acids, Vitamin B12 and B6.
Hungry for some salmon inspiration? Take your pick from these tasty Irish organic salmon recipes, pop by your local supermarket or fishmonger and plate up something tasty for dinner tonight.
Smoked Irish Organic Salmon on Potato Cakes
Ingredients
– 6 slices smoked Irish organic salmon
– 450g cooked, mashed potatoes
– 75g flour
– 2 eggs, beaten
– 2 tablespoons scallions, finely chopped
– Salt, pepper and nutmeg
– 50g butter, melted
– 125ml sour cream
– 1 tablespoon dill, chopped
Method
– Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter and shape the mixture into 12 small potato cakes.
– Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side.
– Mix the sour cream, dill and seasoning. Add half a slice of smoked Irish organic salmon on each potato cake and top with the cream mixture.
Irish Organic Salmon with Pasta
Ingredients
– 4 x 100g portions of Irish organic salmon
– 1 tablespoon olive oil
– 3-4 tablespoons fresh basil pesto
– 1 large bag of rocket leaves
– 350g pappardelle or other dried pasta
– Salt and pepper
– Handful of parmesan cheese shavings
Method
– Place the Irish organic salmon in a shallow pan and cover with cold water. Bring to just below the boil and simmer for about 5 or 6 minutes until cooked.
– Gently lift the fish out of the tray and place on a plate. Use a fork to break it into large flakes.
– Cook the pasta according to the pack instructions, drain well and return to the pan with the olive oil and pesto.
– Add the rocket and stir in gently.
– Divide the pasta between four bowls, add flaked Irish organic salmon pieces. Season with salt and pepper and sprinkle with fresh parmesan shavings before serving.
Irish Organic Salmon with Mussels and Spinach
Ingredients
– 500g mussels
– 50ml white wine vinegar
– 2 tablespoons olive oil
– 2 shallots, peeled and finely diced
– 2 garlic cloves, peeled and crushed
– 1 red pepper, finely diced
– Squeeze of lemon juice
– 4 x 150g portions of Irish organic salmon, skin removed
– Freshly ground pepper
– 40g spinach leaves, finely sliced
Method
– Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.
– To cook the mussels, place the white wine vinegar in a large saucepan over a high heat. Add the cleaned mussels and cover tightly with a lid. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
– Remove the mussels from the cooking liquid and allow to cool. Keep the cooking liquid to include in the sauce. When the mussels are cool enough to handle remove the mussel meat from the shells and set aside. Discard the shells.
– To make the sauce, heat a little oil in a saucepan over a low heat. Add the shallots and garlic and sauté gently for about five minutes, do not let them brown. Add the mussels, red pepper, a squeeze of lemon juice and reserved cooking liquid and gently warm through. Taste and season with some black pepper. As the mussels are naturally salty you shouldn’t need any salt.
– Meanwhile, heat a little more oil in a non-stick frying pan big enough to take the Irish organic salmon. Add the Irish organic salmon into the pan and cook for 2 minutes, turn the heat down to medium, turn and cook the salmon for 2 minutes on the other side.
– At the last minute add the spinach to the sauce and heat gently for a minute or two to allow the spinach to wilt.
– Serve the Irish organic salmon with the mussel sauce spooned over.
For more delicious recipes, visit bordbia.ie/seafood
