Tag Archives: salmon

Korean Salmon

As i sit on the train up to St Albans to see my bestie Zoe I am writing this blog as a reminder of the best chilli sauce i have ever tasted. Its super easy and versatile and uses one of my favourite ingredients at the moment – gochujang paste. I think I have mentioned it before in a blog – its Korean Chilli Paste – rich, spicy, and sweet all at the same time.

The inspiration for this recipe is JinJuu which is a brilliant Korean restaurant in Carnaby St London. I’ve been a few times and always get the Tofu Bibimbap and the Sticky Chicken wings – AMAZING!

Anyway, Judy Joo, the chef behind the place has a cookbook which i bought for Elix for Christmas and it is packed with tasty recipes.

This recipe is a simple grilled Salmon dish – its the Gochujang glaze which makes it so special. After making a batch of the glaze I also used it to marinade some chicken and drizzled it over some lightly fried tofu – both worked and were delicious!

For the Gochujang Glaze
3tbsp Gochujang Paste
2tsbp Mirin
2tbsp Soy Sauce
2tbsp Sugar
2 Cloves Garlic – grated
1/2 tbsp Sesame Oil
1 tsp Grated Ginger
1 tsp Black Pepper

Mix everything together! Yep – thats it, so straight forward!
To make the salmon dish, I brushed the sauce generously over the salmon fillets and grilled for 8 minutes. To serve, scatter over some spring onion slices and sesame seeds and plate alongside some brown rice and greens.


Healthy Salmon, Courgette & Sweet Potato Fishcakes and Salad

Happy New Year! Once again, Elix and I are trying to be healthy – she is on a bikini diet before her holiday to sunny Dubai and I’m just on a health kick along for the ride! This is difficult given the collection of new cookbooks I got for Christmas, Nigella, Gizzi, Nigel Slater and Elix got the Spuntino book from your’s truly aswell. 

Our meals this week have consisted of Vietnamese Salmon Salad, Spiced Butternut Squash and Vegetable Soup and the delight which Elix made last night (and I helped a bit) which was a twist on Nigel Slater’s Salmon and Courgette Fishcakes with the Spuntino Asparagus and Hazelnut Salad with a Soft Boiled Egg on the side.

 The original fishcake recipe uses potatoes but we adapted for Sweet Potato – healthier, lighter, tastier and more nutritious. Sweet Potatoes are packed with Vitamins A, B6 and C and antioxidants aswell as being a good source of fiber and magnesium and being low in sodium and saturated fat. We didn’t add any salt to this recipe as we found the fishcakes were tasty enough especially with the salad and egg on the side.

 Serves 3 (we saved a portion for packed lunch another day!)


2 Salmon fillets

1 large sweet potato

2 Spring Onions – sliced

2 Courgettes – grated

Olive Oil

 Grate the courgette and leave to dry out on some kitchen paper for 30 minutes or so. Peel the sweet potato and cut into chunks and boil until soft enough to mash (should take around 10-15 minutes). Bake the salmon in the oven at 180 degrees until cooked through.

Once the courgettes have lost some moisture (we didn’t manage to get them “dry” ) fry lightly in some olive oil with the spring onions until lightly golden, then mix in the mashed sweet potato until all combined. Lastly flake the salmon through and mix together. Let the mixture cool slightly (Elix did not do this and burnt her hands!) and using a little flour shape into 6 fishcakes – leave to cool thoroughly in the fridge for 30 minutes as they are easier to fry and less likely to fall apart in the pan when cooking.

 Whilst you are waiting for this – get onto the Salad. Apologies in advance for my casual approach to measurements for the dressing and hazelnut crumb – i went by taste for this one and you should too…..


Bag of Mixed Leaves – we used lambs lettuce, frisee and rocket

Asparagus – boiled until al dente

3 Eggs

2 Spring Onions – sliced

Handful of Hazelnuts

1 Tsp each of Cumin Seeds, Caraway Seeds, Black Sesame Seeds & Coriander Seeds


3tbsp Olive Oil

1tbsp Red Wine Vinegar

1tsp Dijon Mustard

Caster Sugar

Salt & Pepper

 Dry toast the hazelnuts in a pan, be careful not to burn them. Remove and toast the seeds until the spicy, warm aroma arrives, the seeds may start to pop so be careful – remove from the pan and leave to cool with the hazelnuts.

For the dressing, mix all the ingredients together, this gives a lovely vinaigrette which complements the nutty crumb perfectly and is so light it doesn’t clash with the fishcakes. You may wish to add grated garlic for extra heat and adjust if you like your dressing to have more punch by adding more mustard or vinegar.

Boil the eggs – I find that popping the eggs into already boiled water for 6 minutes usually gives a good soft centre –not too runny so good for salads like this one but stick with your own method for boiling eggs as I find everyone seems to have their own way which works for them!

Once cooled, grind the nuts and seeds down either with a pestle and mortar or in a food processor (we used the nutribullet).

Assemble the salad simply by tangling the leaves on the plate, scattering with the asparagus and spring onion and finally top with the egg. Dress with the vinaigrette and then sprinkle with the spicy nutty crumb for texture at the end.

 Finally, for the fishcakes, lightly fry in olive oil until golden on the bottom and then carefully flip over for a few minutes on the other side. We followed Nigel’s advice in the book by frying them and not moving them around the pan to avoid them breaking up and ensure even cooking – it took about 6 minutes on each side to cook through and get a lovely crisp on the outside.



New Year’s Resolutions

My new year has been pretty tough so far – yes I know – only 12 days in, but amongst the stress and tiredness I have found solace in cooking and contentment in eating healthy and nutritious, tasty food. My January issue of Olive magazine inspired me with some new recipes and I wanted to note them on here – partly to share them but also to serve as a record of the recipe as Elix and I tend  to forget the recipes we love and end  up spending ages trying the locate them in all my old magazines and cookbooks.

The first is a Smashed Beef Laap with Fennel & Ginger which was filling without being stodgy, easy to make, tasty and good for you with plenty of fresh herbs, vegetables and aromatics. I have made a couple of changes from the original recipe, adding salad leaves in and also leaving out the roasted rice powder which is added to the dressing.

A laap is a traditional Loatian dish which is usually cooked with minced meat  flavoured with fish sauce and lime juice and served with sticky rice. Whilst this salad uses sliced steak I think it would be tasty whether served with griddled meat, minced meat, seafood or vegetables including mushrooms would work well.

3cm grated Ginger
1tsp Fennel Seeds
3 sliced cloves Garlic
1 Sirloin Steak
2 sliced Shallots
A handful of salad leaves
1/2 stick Lemongrass – finely sliced
2 shredded kaffir lime leaves
1 Lime – half to serve in wedges and half juiced for the dressing
2 tbsp Fish Sauce
2 tsp Caster Sugar
1/2tsp Cayenne Pepper
1 Red Chilli – finely sliced
1 small bunch coriander & mint
Steamed Rice – to serve

Pound the ginger, 1 garlic clove, fennel seeds and some salt into a paste and rub over the steak. Leave to marinade overnight in the fridge.
One ready to cook, brush the steak with oil and sear on a griddle pan for 2 minutes on each side (or, as done as you like your steak) and leave to rest.
Fry the rest of the garlic and mix with the remaining ingredients to make a lightly dressed salad.
Serve the rice and salad side by side topped with the flavoursome juicy sliced steak.


The second recipe is the cover picture from Olive and I can see why – it looks colourful, light and delicious and trust me, was amazing to eat. Supergrain Salmon Salad with Chilli and Mint Dressing uses freekeh which is a North African/Middle Eastern wheat grain which has a nutty taste and is full of protein and fiber. If you struggle to find some in the shops you could use quinoa, pearl barley or couscous. I added avocado to this recipe because I love it, I also think other veggies including tomatoes, cucumber, broccoli and spinach would work really well – whatever you like!

100g Freekeh
2 Salmon Steaks
2 tbsp Harissa Paste
Salad Leaves to serve
1 Avocado diced
For the Dressing:
Juice of 2 Lemons
1tsp Ground Cumin
1 Red Chilli – finely chopped
Finely Chopped Mint

Cook the freekeh in vegetable stock for 30 mins or until tender and drain. Mix with the dressing ingredients and some olive oil.
Brush the salmon with the harissa and grill for 5-6 minutes, when cooked as you like it, use a fork to gently flake into chunks.
Pile the grains, greens and dressing and top with the salad for a tasty lunch or light dinner.

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