SALMON RECIPE EASY RECIPES

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

1. Whack the lemongrass against your work surface and remove the tough outer layer.
2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
5. Divide into 4, then shape and squash into 2cm-thick patties.
6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
7. Cook the patties for 2 minutes on each side, or until nicely golden.
8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
9. Serve sprinkled with the drained coriander.

Preheat the oven to 180 degrees

Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

Boil the pasta for 15 mins until al dente

Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper 

Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

Now add the creamy leeks over the top covering right to the edges

Sprinkle over the breadcrumbs and season lightly again

Put this in the oven until golden brown on top – about 15 minutes should do the trick!