This week Anna, from @annasfamilykitchen, shares three of her favourite family meals using salmon.

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Salmon & Spinach Curry

This recipe couldn’t be easier or healthier, and it’s ready in just 20 minutes. The curry sauce can be made in advance so when you’re ready to eat all you have to do is add the salmon and cook for 7 minutes, then wilt in the spinach.

Ingredients:- 4 portions
1 onion chopped
2 bay leaves
3 garlic cloves crushed
5cm ginger chopped
1 red chilli deseeded and finely chopped
1/2 tsp Maldon salt
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp turmeric
20g bunch coriander, stalks chopped
1 tbsp Balsamic Vinegar
250g fresh plum tomatoes quartered
200g fresh spinach
500g salmon, skin removed, cut into large chunks

Method:-

Soften the onion in a lug of oil together with the bay leaves for 10 minutes.
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Add the garlic, ginger, coriander stalks and chilli. Colour for another 2 minutes. Add all the dried spices and turn up the heat then add the balsamic vinegar.
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Throw in the cherry tomatoes and 100ml water. Add the salmon pieces and spinach. Carefully stir so that the salmon is coated in the sauce but doesn’t fall apart.
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Simmer for 7 minutes. Finish with fresh coriander and serve with rice or Indian bread.

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Orange, Honey & Soy Salmon

Close your eyes cooking at its best! Just 5 ingredients, I’m not even sure I can claim this is a recipe. You can use individual fillets if you prefer. Serve with rice, noodles or potatoes and something green on the side.

For a fancier version you can glaze the salmon by reducing the soy, orange juice, honey and garlic in a pan first over a low heat. Coat the salmon in the glaze and follow the below instructions!

Ingredients:- 4 portions
800g whole salmon fillet or 4 individual fillets
1 large orange
3 tsp honey
2 tbsp soy sauce
1 garlic clove crushed

Method:-

Half the orange. Squeeze the juice from one half into a bowl and mix with the soy, garlic and honey.

Slice the other half thinly.

Lay the salmon on a lined baking tray and pour over the orange/honey/soy marinade. Turn the salmon over so it’s coated.

Place the remaining orange slices on top. If using small fillets you may want to cut them into moons.

Heat the oven to 200 fan, or even better use an oven grill setting so that the top caramelises. Cook for 8-10 minutes if using individual fillets or if using a whole 800g piece, cook for 18-20 minutes.

I finished with a sprinkle of black sesame seeds. Not imperative but they look pretty!

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10 minute Salmon Pasta

For most busy families, midweek meals need to either be prepped in advance or thrown together and cooked in minimal time. This pasta dish ticks all the boxes. Get your pasta on and in the 10 minutes it takes to cook, the rest of the dish can be pulled together in one pan. I’ve used Swiss Chard here but spinach would work just as well.

Ingredients:- 4 portions

1 small onions finely chopped
2 garlic cloves crushed
4 salmon fillets approx 500g in total
130g frozen peas
100g fresh chard roughly chopped or spinach
320g pasta
150g creme fraiche
Juice and zest of a lemon
Fresh parsley, chives and ground pepper to serve

Method:-

Cook your pasta according to packet instructions.

Meanwhile heat 2 tbsp oil in a large pan and add the onion. Soften for a couple of minutes then add the garlic and push to one side to continue softening.
Add the salmon fillets skin side down to the other side of the pan. Cook for 3 minutes before turning over and cooking for another 3 minutes.

Lift out the salmon and peel off the skin.

Add the frozen peas and chard to the pan and squeeze in the lemon juice and add the zest.

Let the peas cook through and the chard wilt for a couple of minutes then add the cooked drained pasta, flake in the salmon and stir in the creme fraiche.

Serve with the fresh herbs on top.

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