320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve
Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
Add the mace, cayenne pepper and some seasoning, then stir in the milk.
Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
This recipe and photos were created by BBCGoodFood.com, we simply shared it.
Mix ingredients together and store in an airtight container for up to 6 months.
Prepare the Salmon:
Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon:
Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
This great recipe and photos were created by TheSeasonedMom.com, we just shared it! Check out their site for more awesome recipe ideas!
Prep: 20 mins – Cook: 10 mins – Total Time: 30 mins
16 ounces salmon fillets four 4-ounce pieces
olive oil as needed
kosher salt as needed
8 cups lettuce romaine, spinach or kale
1 cup tomatoes chopped
1 cup cucumber diced, ¼-inch thick
½ cup red onion thinly sliced
½ cup red bell pepper diced, ¼-inch thick
4 ounces feta cheese crumbled
½ cup walnuts roughly chopped
Lemon Basil Vinaigrette
¼ cup lemon juice plus zest of one lemon
½ cup olive oil
1 tablespoon dijon mustard
1 teaspoon honey
2 cloves garlic minced
8 basil leaves fresh
½ teaspoon dried oregano or 1 teaspoon fresh
¼ teaspoon kosher salt
⅛ teaspoon black pepper freshly cracked
Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).
Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached.
In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
Lemon Basil Vinaigrette
Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing if desired.