Salmon cake with boiled potatoes and cucumber salad

Serves 2
Nutrition:

Preparation:

Boil potatoes skin on. Cut cucumber in thin slices and mix with salz and sugar. Let infus for about 15 minutes. Add vinegar, cover with foil and let infuse for another 30 minutes.

Chop spring onions in fine rings. Remove the crust off the toast and pestle the toast. Grate 1 tsp off the peel of the lime and squeeze one half. Skin the salmon and cut into small cubes.

Mix the salmon with spring onions, toast, lime peel, lime juice and egg yolk. Salt and pepper. Form 4 cakes out of it and fry 3-4 minutes on each side.

Chop the dill and add together with oil, salt and pepper to the cucumber salad. Skin the potatoes and serve with salmon cakes and cucumber salad. Garnish with yoghurt and onion rings.

Shopping List:

  • 400g fresh salmon fillet
  • 2 spring onions
  • 2 slices toast
  • 1 organic lime
  • 1 egg
  • oil for frying
  • salt & pepper
  • 4 big potatoes
  • 1 cucumber
  • 2 tbs apple vinegar
  • 2 tbs olive oil
  • 1/2 bunch dill
  • 2 tbs plain yoghurt
  • 1 tbs sugar
  • salt & pepper

Omelette with smoked salmon and vegetables

Serves 2
Nutrition:

Preparation:

Cut cucumber, tomatoe in slices and onion in rings. Shave the parmigiano and chop the parsley. Mix eggs and milk, season with salt and pepper. Fry the egg mix in a pan for 2 minutes, turn on the other side. Coat the omelette with cream cheese. Garnish half of the omelette with the vegetables and close it with the other half. Sprinkle with parmigiano and season with salt, pepper and parsley.

Shopping List:

  • 100g smoked salmon
  • 4 eggs
  • 30g cream cheese
  • 1/4 cucumber
  • 1 tomatoe
  • 1 small onion
  • 1 twig parsley
  • 20g parmigiano
  • 2 tbsp milk
  • 2 tbsp olive oil
  • salt & pepper

Oven salmon with a herbal cheese topping and rosemary potatoes

Serves 2
Nutrition:

Preparation:

Preheat oven at 180°C. Peel potatoes and boit in salted water. Crumble the toast. Chop thyme, parsley and rosemary. Halve the garlic clove. Put the toast, herbs and parmigian reggiano in a mixer and shred.
Lay the salmon skin down on a baking paper and coat with mustard, crumble mix and butter. Bake for 15 minutes. Grill the salmon in the last 2 minutes.
Fry the potatoes in a pan, add one sprig of rosemary. Chop the remaining rosemary needles and add. Salt and pepper the potatoes and garnish with sea salt and chili threads.

Shopping List:

  • 300g salmon with skin
  • 2 slices toast
  • 50g parmigiano reggiano
  • 1 sprig thyme
  • 1 sprig parsley
  • 1 sprig rosemary
  • 2 tbsp medium-hot mustard
  • 1 garlic clove
  • 2 tbsp olive oil
  • 150g butter
  • salt & pepper
  • 300g potatoes
  • 3 sprigs rosemary
  • chili threads
  • vegetable oil
  • sea salt & pepper

Yellow Thai curry with cod and vegetables

Serves 2
Nutrition:

Preparation:

Chop coriander and ginger. Halve lemon and squeeze. Use other halve otherwise. Cut cod into cubes. Mix cod with lime juice, ginger and coriander. Let brew for 20 minutes. Chop onion, paprika and chili. Cut Chinese cabbage into stripes. Cook rice with salt. Fry cod in oil, then put aside. Sweat onion, paprika in the pan. Add curry paste, coconut milk and marinade. Cook for 10 minutes. Add Chinese cabbag, chili, cod and cook for 5 minutes at low heat. Season with salt, cayenne pepper and coriander. Serve with rice.

Shopping List:

  • 300g cod
  • 150g basmati rice
  • 1 red onion
  • 1 red paprika
  • 100g Chinese cabbage
  • 400ml coconut milk
  • 1 tbsp yellow curry paste
  • 1 piece of ginger
  • 1 chili pepper
  • 1 lime
  • 1 sprig coriander
  • 1 tbsp rapeseed oil
  • powered coriander
  • cayenne pepper
  • salt

Salmon Burger in a wholemeal bun with avocado and zucchini

Serves 2
Nutrition:

Preparation:

For the buns: Dissolve the yeast in warm water and 2 tbsp of milk. Add sugar and leave it standing for 5 minutes. Sift the flour into a bowl and make a hole. Add the water and yeast mixture, salt, ½ egg and butter and knead for 8 minutes until it forms a smooth dough. The dough is left to stand on a warm place for about 1 hour.

Form each bun out of 90-100g of the dough. Put the buns onto a baking plate and dust it with flour. Cover it with a kitchen towel and leave it standing for another hour. Always flour the countertop and your hands as the dough can be very sticky. Before baking, whisk the rest of the egg with 1 tbsp milk and cover the buns with it. Sprinkle them with sesame and flaxseed. Bake the buns at 200 degrees celcius (top- and bottom heat) for about 16-18 minutes until golden-brown.

 

For the burgers: Wash and dry the zucchini. Cut it in thin slices using a potato peeler. Roast them in oil for about 5 minutes. Peel the onion and cut it into fine rings. Wash the rocket, dry it and cut it into pieces. Wash, dry and halve the lemon. Squeeze one half. Halve the avocado and remove the stone. Remove the avocado from the shell using a spoon. Cut the avocado in slices and sprinkle it with some lemon juice so they don’t turn brown. Wash and dry the thyme. Peel the garlic and press it softly with a fork.

Heat up a little oil in a coated pan. Put the salmon in the pan with the skin side down and fry it until it’s slightly brown on the edges of its bottom and half done. Turn the fish carefully. Add the thyme, one half of the lemon and the garlic clove. Keep on cooking at medium heat. Add butter as soon as the fish has turned done on the edges and keep on cooking for approx. 2 minutes. Spice the dish with salt and pepper.

It’s difficult to indicate a precise cooking time for salmon as length and thickness of the fillet can vary. But there is a simple way to find out whether the salmon is done or not: Stretch your trigger finger and lay your thumb alongside. If the fish feels just like the skin between your fingers, it’s slightly glassy on the inside and crispy on the outside!

In the meantime, smooth down the yoghurt with oregano, salt, pepper and the rest of the lemon juice. Cut the buns open. Put the rocket and the dressing on the bottom bun. Put above the zucchini stripes, the onion rings and the avocado. Remove the skin off the salmon and put the fillets onto the burger. Put the upper bun on it and serve immediately.

Shopping List:

    For the buns:
  • 250g wholemeal flour
  • 100ml warm water
  • 3 tbsp milk
  • 1/2 cube fresh yeast
  • 1 egg
  • 17g sugar
  • 1 tsp salt
  • 40g butter
  • a little brown flaxseed
  • a little sesame
    For the burger:
  • 250g fresh salmon fillet with skin
  • 1 small zucchini
  • 1 lemon
  • 1 garlic clove
  • 2 tsp butter
  • 1 sprig of thyme
  • 1 red onion
  • 50g rocket
  • 1 avocado
  • 1 lemon
  • a little oregano
  • 100ml greek yoghurt
  • salt & pepper

Tepid salad bowl with hot smoked salmon

Serves 2
Nutrition:

Preparation:

Peal the potatoes and cut them into bite-size pieces. Place the potatoes in salted boiling water until they are al-dente. Watch the Hokkaido and cut it in small cubes an slather it with 1 tbsp oil, salt and pepper. Put the cubed pumpkin onto a baking plate and cook it at 200° in the oven (top and bottom heating) for 25 minutes.

In the meantime, peal the green onion and cut it into thin stripes. Wash the lambs lettuce. Let the chickpeas drip off. Halve the lemon and squeeze one half. Use the other half otherwise. Halve the avocado, remove the stone, peal the avocado and cut it into slices. Sprinkle the avocado with the lemon juice. Skin the hot smoked salmon and cut the filet in big pieces.

Sieve the potatoes and fry until crisp in a frying pan. Subsequently, put all the ingredients into two different bowls and put the avocado above. Sprinkle it with vinegar and oil and flavor it with salt and pepper. Serve the salad-bowl with hot smoked salmon immediately.

Shopping List:

  • 250g hot smoked salmon
  • 1 avocado
  • 2 big potatoes
  • 50g chickpeas
  • 1 green onion
  • 50g Hokkaido
  • 30g lambs lettuce
  • 1 lime
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • a little oil for frying
  • salt & pepper

Pasta with smoked salmon and peas in creamy lemon sauce

Serves 2
Nutrition:

Preparation:

Cook pasta in salted water until al-dente. Chop garlic clove and dill. Cut smoked salmon into pieces. Halve lemon and rub off skin and squeeze it. Use the other half otherwise. Cut spring onion into rings. Heat up garlic in a pan. Add crème fraiche, lemon peel,juice, smoked salmon and spring onion. Salt and pepper. Turn down heat cook for 3 minutes. Add half of dill, peas and chili and cook for 2 minutes. Sieve spaghetti and keep cooking water. Mix pasta with sauce, add some of the cooking water. Garnish with rest of dill and serve immediately.

Shopping List:

  • 250g spaghetti
  • 1 garlic clove
  • 150g crème fraiche
  • 1 lemon
  • 150g smoked salmon
  • 100g peas
  • 1 green onion
  • 3 sprigs dill
  • 1 tsp chili flakes
  • a little olive oil
  • salt & pepper

Fried salmon fillet with couscous and apricot salsa

Serves 4
Nutrition:

Preparation:

For the couscous boil up the vegetable stock and 1 tbsp of olive oil. Remove from stove and add the couscous. Let it swell until fluid is absorbed. Cut the fennel into stripes and spring onion into rings. Fry the fennel for 2 minutes and add 2 tbsp of water. Add spring onions, 1/3 of the butter and season with salt and pepper. Brown and chop macadamia nuts. Fry apricots in half of remaining butter. Add rest of the butter, fennel, nuts and apricots to the couscous. Add salt and pepper.

For the salsa, cut fresh and dried apricots into cubes. Chop the mint. Mix all ingredients with lemon juice and salt and sugar.

Fry the salmon until almost done, add butter and turn. Remove pan from stove. Serve it with couscous and salsa.

Shopping List:

    For the salmon:
  • 500g salmon fillet
  • 1 tbsp plant oil
  • 1 tsp butter
  • salt, pepper
    • For the couscous:
    • 250g couscous
    • 250ml vegetable stock
    • 2 tbsp olive oil
    • 3 tbsp butter
    • 1 fennel bulb
    • 4 spring onions
    • 4 fresh apricots
    • 60g macadamia nuts
    • salt, pepper
      • For the salsa:
      • 3 fresh apricots
      • 4 dried apricots
      • 2 sprigs of mint
      • 1 garlic clove
      • 2 tsp butter
      • 1 sprigs of thyme
      • 1 tbsp lemon juice
      • 1 pinch of salt
      • 1 pinch of sugar

Fried salmon on a white and green asparagus sauce

Serves 2
Nutrition: keine Angabe

Preparation:

Peel and clean the white asparagus. Finely peel only the lower third of the green asparagus, and cut off any woody ends. Boil water with butter, lemon juice, salt and sugar. First, cook the white asparagus for about 10 minutes until "al dente". Then cook the green asparagus for about 5 minutes. is enough. After cooking, chill the asparagus in ice water.
 
Cut off all the white asparagus tips and the 6 best green asparagus tips and set aside. Blend the remaining white asparagus, pass through a sieve and mix with two tablespoons crème fraîche. Season with salt and pepper. Blend the remaining green asparagus, pass through a sieve and mix with the rest of the crème fraîche. Also season to taste. Refrigerate both sauces.
 
For the garnish, wash and drain the lettuce, and tear apart into bite size pieces. Season with half the vinaigrette, slightly warmed. Drizzle the remaining vinaigrette over the asparagus tips.
 
Lightly dust the salmon slices with salt, pepper and flour. Heat the clarified butter in a pan and fry the slices of fish for 1 minute on each side.

To serve: pour some of the white and green asparagus sauces onto the plate and mix into a pattern with a toothpick. Place a slice of fried salmon the centre. Garnish with asparagus tips and frisée and serve immediately.

Shopping List:

  • 2 x 100g slices of salmon fillet
  • Salt and freshly ground black pepper
  • Flour for turning
  • 10g butter, clarified (clarified butter)
    For the sauce:
  • 10 white asparagus spears
  • 10 green asparagus spears
  • 1 liter of Water
  • ½ lemon
  • Salt
  • 1 sugar cube
  • 3tbsp crème fraîche
  • White pepper, freshly ground
  • 20g butter
    For the garnish:
  • 50g frisée
  • 1-2tbsp white balsamic
  • 2tbsp oil (rapeseed oil), cold-pressed
  • Salt and pepper

Fennel risotto with salmon

Serves 2
Nutrition: keine Angabe

Preparation:

Quarter the fennel bulbs lengthwise and cut crosswise into 1cm wide strips. Remove the delicate fennel leaves while cleaning keep for decoration. Slowly fry the fennel strips in portions in a little olive oil until they brown slightly, but are still crisp. Add salt and set aside.

Then fry the salmon fillet in 2-3 slices, remove from the heat and leave the fish to cook in the hot pan. Lightly salt and also set aside.

Melt 20g butter and fry the finely chopped onion until soft. When it reaches a pale yellow, add the rice and fry, stirring constantly. When it begins to crackly gently, deglaze with white wine and add enough hot stock to just cover the rice.
Simmer the risotto continuously (15-20 minutes depending on the rice), adding stock when needed. The rice should still be firm when the risotto is ready.

Then add the fennel and the salmon, cut into small pieces, and heat, stirring in the parsley, parmesan cheese and a piece of cold butter. Season with salt and stir well, if necessary add more stock. The risotto should have a slightly soupy consistency and be served immediately.

Leftovers can be slowly fried on both sides in a nonstick pan until golden brown, to make a "risotto rösti".

Shopping List:

  • 1 bulb fennel
  • 200g salmon fillets
  • Olive oil
  • 1 onion
  • 20g butter
  • 150g rice (risotto rice, Carnaroli or Vialone)
  • 70ml white wine
  • 500ml hot vegetable or chicken stock
  • ½ tbsp chopped parsley
  • 30g freshly grated Parmesan
  • Some cold butter

Thai curry soup with salmon

Serves 3
Nutrition:

Preparation:

Chop the garlic and ginger. Heat up the peanut oil and brown the garlic, ginger and curry paste. Remove the skin from the salmon and cut into pieces. Fry for 1-2 minutes, add vegetable stock and coconut milk. Let it simmer for a few minutes until salmon is done. Add riced noodles shortly before serving and allow them to soften. Season with soy sauce and pepper.

Shopping List:

  • 2 garlic cloves
  • ginger, thumb-sized
  • 2 tbsp peanut oil
  • 2 tbsp red curry paste
  • 300g salmon fillet
  • 1 liter vegetable stock
  • 300ml coconut milk
  • 4 tbsp soy sauce
  • 100g rice noodles

Asparagus salad with salmon cubes

Serves 2
Nutrition:

Preparation:

Wash the asparagus, remove the woody ends and cut into pieces. Fry the asparagus in butter. Put aside. Halve the tomatoes, crumble the feta and chop the walnuts roughly.
For the dressing, chop the garlic and brown it in oil. Add the vinegar and cook for 3 minutes. Cool down a little, mix in the rest of the ingredients.
Remove the skin of the salmon and cut into bite-sized cubes. Brown it for 10 minutes. Mix it with the asparagus, tomatoes, walnuts, feta and add the dressing.

Shopping List:

  • For the salad:
  • 300g salmon fillet
  • 500g green asparagus
  • 150g cherry tomatoes
  • 50g walnuts
  • 60g feta
  • 2 tbsp butter
  • 2 tbsp olive oil
  • For the dressing:
  • 3 tbsp balsamic vinegar
  • 30ml olive oil
  • 1 tsp Dijon mustard
  • 1/2 garlic clove
  • salt, pepper, lemon juice