Salmon Burger

Ingredients:

400 grams salmon

1 egg white

1 tablespoon flour

2 teaspoon mustard

2 teaspoon finely grated lemon zest

½ red onion, chopped 

¼ teaspoon each sea salt flakes and freshly ground black pepper

For the dressing:

1/3 cup organic low-fat plain yoghurt

1 heaped tablespoon mint leaves, chopped 

1 heaped tablespoon dill, chopped 

Spritz of fresh lemon juice

Sea salt flakes and freshly ground black pepper

How to cook:

Chop the salmon and add to a bowl with the other pattie ingredients. Mix lightly using your hands. Heat one tablespoon of sunflower oil in a non-stick pan and cook the salmon patties for 1.5-2 minutes per side. so the outside is golden and the centre is still slightly pink. Combine the dressing ingredients. Assemble the burger with the cucumber slices first, then the salmon pattie and dressing and finally the watercress. Kali oreks,!

Salmon With Grape Molasses Syrup

Ingredients:

1 Salmon steak
2 tablespoon extra virgin olive oil

Grape Molasses Syrup:
1 tablespoon butter
2 tablespoon grape molasses
1 tablespoon lemon juice
Pinch of cayenne

How to cook:

Heat up the olive oil in the frying pan. Fry both sides of the salmon. Place on a service plate.

Prepare the sauce; wipe up the pan with paper towel. Melt the butter and add the grape molasses, pepper flakes and lemon juice, mix. Pour the grape molasses syrup over the salmon. You can serve with grilled asparagus.Kali oreksi!

Salmon Salad

• 
  
• Ingredients:
• 
  
• 100 gr. tub fresh crabmeat
• 2 tablespoon mayonnaise
• Cayenne pepper
• ½ tablespoon lemon juice
• 1 tablespoon olive oil
• 6 slices smoked salmon
• 2 small handfuls curly endive
• 8 cherry tomatoes halved
• 1 avocado peeled, stoned and thickly sliced
• 1 small shallot, sliced
• few rocket leaves

How to prepare:

Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Mix lemon juice and oil with some seasoning.Arrange the smoked salmon on 2 plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves. Kali oreksi!

Salmon Tartelette

Ingredients:

250 grams salmon
150 grams broccoli
400 ml double cream
70 grams grated cheese
2 eggs
sea salt, freashly groundblack pepper, freshly groundDill, chopped

How to cook: 

Preheat the oven 190 C. 

Steam the salmon and broccoli until cooked. Beat the eggs in a bowl, add double cream, grated cheese and dill.Stir well and season with salt and pepper. Divide cooked salmon and broccoli into the 4 small flan dishes and pour cream and cheese mixture on the top of each one. Bake for 30 minutes. Kali oreksi!

Salmon With Lemon-Butter Sauce

Ingredients:

4 Salmon fillets

200 grams butter

1 small onion, finely chopped

100 ml dry white wine

2 tablespoons lemon juice

1 tablespoon grated lemon rind

1 tablespoon chopped chives

150 ml cream

Salt and pepper

Parsley and lemon slices

How to cook:

Put the butter in a pan to melt, add onions until they are soft. Add wine, lemon juice and chives. Cook for 2 minutes. Slowly add cream and mix continously until sauce thickens. Season with salt and pepper. 

Season the salmon fillets with salt and peper, dot with butter and grill. Serve with buter sauce and garnish with parsley. 

Salt-crusted salmon

                                                           Salt-crusted salmon
Ingredient:

1 piece of salmon
Fennel fonds, thin slices of shallots, thin slices of lemon or orange
2 teaspoons olive oil
6 cups kosher salt
4 egg whites

How to cook:

Clean and rinse the salmon well, inside and out. Pat the salmon completely dry with paper towels.

Stuff the cavity of the salmon with your choice of aromatics. Rub the skin of the fish all over with the olive oil.

In a large bowl, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish.

Roast the fish until the thermometer registers between 135°F and 140°F, about 35 to 45 minutes (start checking at 35 minutes). Let the fish rest in its crust for 5 to 10 minutes before serving.