“Coconut and tamarind salmon curry with mustard seeds” from “My street food kitchen”

Kirstin: Salmon curry tonight! Daddy’s away so it’s just us. What do we think?

Ella: Mum has endeavoured to curry on with her endeavours to make us like salmon.

Kirstin: Seriously? A pun already?!? Why don’t you try it?

Miles: I don’t like it.

Ella: I really like it! Look, I’ve eaten loads.

Kirstin: It’s YUM! Would you eat it if I made it again because I’ve missed cooking with spices, so I’m totally up for this one.

Ella: Yes!

Miles: No.

Kirstin: Because you know salmon is good for you…

Miles: Why?

Kirstin: Gah! Let’s I’ll explain it another time.

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“Coconut and tamarind salmon curry with mustard seeds” from “My street food kitchen”

“Salmon with Macaroni” from “A Year of Good Eating”

IMG_8101Fish Friday!

I have to say upfront that I made this dish with a fair amount of trepidation, since I made something similar (Crab Mac and Cheese*) from the last book and it was– not to put too fine a point on it– GROSS.

Things change, tastes evolve and people mature. Perhaps that’s what happened in this case, because believe it or not, we liked it.

Maybe it was the generous amount of double cream used. Maybe it was the salmon. Maybe it was because it was a cold winter’s night and we needed the stodge. Whatever the reason, it was a hit.

Easy. Yummy. Popular. I’m sure we’ll have this on Fish Friday again.

If you’d like to give a try yourself, click through this sentence to find the original recipe in The Guardian.

*If you go back and look at that post, you’ll see that I used the exact same serving dish.

“Salmon with Macaroni” from “A Year of Good Eating”

“Salmon, Avocado, Watercress and Pumpkin Seed Salad”

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Anna: I committed the schoolboy error of not reading the recipe properly before embarking on it. Well, truth be told I read it just in time. Frustratingly I had been working for over an hour, during which time the salmon could have been cooling (apparently this takes an hour after poaching and cooks the salmon through, according to Nigella). But having taken the recipe at face value I thought it was just an assembly of a few, easy to prepare, ingredients. Which is essentially what it is, apart from the salmon-cooling curve ball. So at 8.30pm I had to make a swift change of plan and postpone making this for a day. It was worth the wait. This is a proper bowlful of food. And by that I mean: it tastes good and healthy but is filling and delicious at the same time. We have had it twice in two weeks, and now I have read the recipe intro properly the cooling hour has been abandoned. Hurray!

“Salmon, Avocado, Watercress and Pumpkin Seed Salad”

“Golden Salmon Steaks, Sweet peas and Smashed Veg” from ” Everyday Super Food”

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Kirstin: I couldn’t get the salmon cut in a medallion style because no one seems to do that any more. It seems to be out of fashion, so it’s fillets for us today.

Tom: How did you cook it?

Kirstin: With a bit of fennel.

Tom: In the picture, the salmon seems very brown. Oh I like the mash! It’s lovely!

Ella: Today is Bilbo Baggins’s birthday.

Kirstin: What do you think of the food? I think the salmon is quite bland, but then again we are used to teriyaki salmon so we’re used to lots of flavours.

Ella: I like the salmon. Well I don’t hate the salmon. If I had a choice not to eat the salmon, I wouldn’t eat the salmon.

Tom: How is the fennel applied to the salmon?

Ella: Injected with a syringe?!?

Kirstin: Well I’m not overly impressed with this recipe. I won’t be making it again.

“Golden Salmon Steaks, Sweet peas and Smashed Veg” from ” Everyday Super Food”

“Pan-Fried Salmon with Tomato Couscous” from Jamie Oliver’s Food Tube

Kirstin: So the whole cooking while food tube on is a bit of a laugh. It’s like Jamie’s in the room, cooking with you. But it means I can’t listen to music as I cook; only his annoying background music. I watched this a couple of times before I made it, because I couldn’t find the instructions anywhere in printed form. And the only way I could get the list of ingredients was also to watch it all the way through.

Tom: That sounds a bit annoying!

Kirstin: I do think they could at least put the list of ingredients underneath the video. Would be well helpful. Did you like it?

Tom: I did! I love asparagus and the salmon was super crispy.

Kirstin: Yes, he had a fantastic method for making the skin crispy which I shall be using again. Ella, what did you think?

Ella: I don’t like salmon. Much.

Kirstin: I know. But we’ve talked about this before and you need to have salmon on a weekly basis at least. I saw you trying some asparagus!

Ella: I liked that!

Kirstin: Good for you!

And here’s the video if you too want to make this yummy recipe.

“Pan-Fried Salmon with Tomato Couscous” from Jamie Oliver’s Food Tube

“Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette” from “Food52 Genius Recipes”

IMG_6797Andrew (15, said as he approaches the dinner table): This smells amazing.

Nicholas (11): I agree. This smells great.

Maureen: Yes. I think we’re on to a winner here for Fish Friday. We might want to taste it before we reach our conclusion, though.

Nicholas: What is it?

Maureen: It’s salmon that’s covered with herbs and is salt baked. I really wanted to try this because I’ve always wanted to bake something in salt, but have never got around to it.

Tim: Was it easy?

Maureen: Yes. The most complicated thing about it was I had to go to the natural food store and buy rock salt in bulk. Once you have that, it’s only a matter of chopping up the herbs to put on top, then roasting the fish for 40 minutes on top of the salt. All of the herbs and the fennel is what smells so good.

Nicholas: This is delicious.

Andrew: I would definitely want to eat this again.

Maureen: And I would definitely want to make it again. This is great. The only thing I’m not as sure about is the vinaigrette, since you boys don’t seem to be interested in it.

Tim: I like the vinaigrette.

Maureen: So do I. Maybe it’s for more mature tastes or something. Regardless, this is a win for Fish Friday.

If you would like to see the recipe, Google has the book in Google Books. Click through this link to see it for yourself.

 

“Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette” from “Food52 Genius Recipes”

“Salmon with Argentinian Chimichurri Sauce” from “The Art of Eating Well”

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Kirstin: So what do we all think of this then?

Ella: It needs more meat. Like, proper meat. By proper meat, I mean bacon. It needs to just be bacon.

Kirstin: Are you missing bacon by any chance, Ella?

Ella: I’ve been having four pieces of bacon every day for two weeks at Latin Camp. I am in withdrawal.

Kirstin: But we are eating healthily. So this is fish.

Ella: Bacon is healthy! Bacon is a vegetable!

Tom: I really like the sauce. What’s in it?

Kirstin: Flat leaf parsley, shallots, garlic and can you guess the secret ingredient?

Tom: Chilli?

Kirstin: Blimey, you are good! And yes. I would definitely make this again.

“Salmon with Argentinian Chimichurri Sauce” from “The Art of Eating Well”