RECIPE: Oven-Baked Salmon with Lemon Butter

salmon with lemon

When it comes to fish dishes, salmon is the most popular choice in my household. While I often like to cook with lots of herbs and spices, I prefer to keep things simple when cooking with fish so that the delicate flavour of fish is complemented rather than overpowered with other flavours. One of the simplest and most delicious options is oven-baked salmon with lemon butter. Fish and lemon is a classic combination and even a novice in the kitchen can make this dish. Here is a simple recipe for oven-baked salmon with lemon butter.

ServesPrep Time 10 minutes Cooking Time 20 Minutes

Ingredients for Oven-Baked Salmon with Lemon Butter

4 skinless and boned salmon fillets

  • 1 lemon
  • 4 oz butter
  • 1 tsp dried parsley
  • Salt and black pepper

How to Make Oven-Baked Salmon with Lemon Butter

  1. Preheat the oven to 200C.
  2. Tear off a strip of baking foil and divide into four sections that are large enough to create a parcel around each salmon fillet.
  3. Lie one salmon fillet on each piece of baking foil. 
  4. Season each fillet with salt and black pepper.
  5. Sprinkle the parsley equally over the salmon fillets.
  6. Cut the lemon in half and cut two slices from each half.
  7. Add one slice of lemon to the top of each salmon fillet.
  8. Take the remaining lemon pieces and squeeze the juice over the salmon. 
  9. Cut the butter into small pieces and sprinkle over the salmon.
  10. Create a parcel around the salmon with foil. Scrunch the foil over the top of the salmon to prevent the juices from leaking.
  11. Put the salmon parcels on a baking tray and put in the oven.
  12. Cook for 20 minutes and remove from the oven. WARNING: When unfastening the salmon from their foil parcels, hot steam is released.
  13. Serve with fresh vegetables, new potatoes, or salad. 
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RECIPE: Crunchy Tuna Fishcakes with Lightly Spiced Mayonnaise

fishcakes 1

This is one of my children’s favourite meals, so it is something I make fairly often. Yesterday, I posted a recipe for loaded potato skins and I wrote a note that you shouldn’t waste the insides of the potatoes as you can use them for many other dishes. I used mine to create the fishcakes that are photographed here. However, I have written the recipe in the way I make the fishcakes when I do not have leftover potato flesh making mashed potatoes from scratch. If you are using leftovers, then simply skip that part of the recipe and move straight on to the stage where you are combining the potatoes with the other ingredients. These fishcakes are good for those on a budget and really simple to make. However, it can get a little messy assembling them, but this is why my kids love cooking these with me. You can serve them one fishcake each for a starter or two for a main course. Here is an easy recipe for tuna fishcakes with lightly spiced mayonnaise. This makes enough for eight fishcakes.

Ingredients for Tuna Fishcakes

  • 6 large white potatoes
  • 2 tins of tuna
  • 1 200g tin sweetcorn
  • 2 eggs
  • 5 tbsp plain flour
  • Salt and freshly ground black pepper

Ingredients for Lightly Spiced Mayonnaise

  • 8 heaped tbsp mayonnaise
  • 1/2 tsp chilli powder
  • 1/2 tsp smoked paprika

How to Make Tuna Fishcakes and Lightly Spiced Mayonnaise

  1. Peel the potatoes and quarter them.
  2. Add to a pan of salted boiling water and cook for 15-20 minutes or until soft.
  3. Drain the potatoes and return to the pan but not over the heat.
  4. Mash the potatoes with either a masher or a fork.
  5. Put the mashed potatoes in a mixing bowl and leave to cool for ten minutes.
  6. Drain the tins of tuna and sweetcorn thoroughly.
  7. Add both the tuna and the sweetcorn to the potato.
  8. Using a fork, work the potato, tuna, and sweetcorn together.
  9. Beat one of the eggs in a cup or bowl and then add to the tuna and potato mix.
  10. Stir the beaten the mixture as this will help to bind the ingredients together.
  11. Season with salt and freshly ground black pepper and stir through again.
  12. Divide the mixture into eight balls and press into patties on your work surface.
  13. Put them on a baking tray and transfer to the refrigerator for ten minutes. This will prevent them from falling apart when you are adding the coating.
  14. While the fishcakes are in the refrigerator, preheat the oven to 180C/ gas mark 4.
  15. Beat the second egg in a small bowl.
  16. Add the flour to a side plate and season with black pepper.
  17. Crush the packets of ready salted crisps and then put half of them onto a side plate.
  18. Remove your fishcakes from the refrigerator.
  19. One at a time, dip them on both sides in the seasoned flour first, then into the beaten egg, and finally pat them onto the crushed crisps.
  20. As each one is coated, put it back on the baking tray.
  21. Repeat this until all the fishcakes are coated. When you have run out of crisps, simply add the other two bags fo crushed crisps to the plate. If you have crisps leftover in the bowl, pat the crumbs into the top of the fishcakes.
  22. Put the baking tray in the oven and cook for 10-15 minutes, or until the top of the fishcakes are turning golden.
  23. Remove from the oven and turn the fishcakes over using a flatfish lift.
  24. Return to the oven for a further ten minutes, or until the fishcakes are golden and crunchy on both sides. 
  25. While the fishcakes are cooking, spoon the mayonnaise into a bowl.
  26. Add the chilli powder and smoked paprika. Stir in well.
  27. Serve the fishcakes with a side salad and a generous dollop of lightly spiced mayonnaise.

10 Things to Do with Avocados

Avocado is commonly referred to as a fruit, although it is actually a berry with one single seed inside. This is a delicious ingredient that is packed full of nutrients and healthy unsaturated fats. Sadly, people are often unsure of what they can make with avocados. They will buy one and then leave it at the bottom of the refrigerator untouched before discarding it. However, this is an extremely versatile ingredient and you can use it in a variety of ways in your cooking. Here are ten things to do with avocados.

  1. Guacamole– Starting with the obvious, guacamole is a delicious dip and there are many variations on recipes. I make it by mashing avocados with a fork and then adding finely chopped red onion, chilli, and lime juice. 
  2. Avocado smoothie- As it is packed with nutrients and has a smooth texture, avocados are perfect for creating smoothies. 
  3. Prawn cocktail filled avocado– A variation on the classic prawn cocktail, add prawns and thousand islands sauce to the centre of an avocado half and serve with a side salad. 
  4. Avocado toast- Add lemon juice, salt, and pepper to mashed avocado and spread on toast.
  5. Avocado, crispy bacon, and walnut salad– Avocados are a fantastic addition to any salad. Serve salad leaves with slices of avocado, crispy bacon and walnuts for a nutrient-packed and delicious lunch.
  6. Smashed avocado and smoked salmon bagel– Salmon and avocado are a classic combination. Spread mashed avocado on a bagel before adding slices of smoked salmon. Add a twist of lemon, salt, and freshly ground black pepper.
  7. Tortilla wraps with avocado and salad– A healthy lunch option is a soft tortilla wrap filled with chopped avocado, salad leaves, cucumber and cherry tomatoes.
  8. Avocado, crab and chilli- Avocado works well with all types of seafood, including crab. To a halved avocado, add crab meat mixed with chopped chilies and lemon juice. 
  9. Greek-style avocado- Feta cubes and halved cherry tomatoes are the perfect combo for stuffing an avocado.
  10. Avocado and smoked salmon sushi rolls– If you are a sushi fan, try adding avocado. EIther simple roll sushi rice and avocado alone or with salmon.

Using Local Lancashire Ingredients

fruit and veg

I am a big believer in using locally sourced ingredients whenever possible. It is something that I try to do at home and is also something I look for when I am eating out at a restaurant. Not only does buying local ingredients support local businesses, the quality of the produce is so much better than buying processed and manufactured alternatives. The meats are fresher and the fruit and vegetables are in season and taste so much better.

lancs map

I am lucky in terms of the location where I live. I live in a semi-rural village in Lancashire, just across from the coastal towns of Fleetwood and Morecambe and at a mid-point between Blackpool and Lancaster. This means my village is surrounded on one side by the sea and on the other side by farmland. Both are fantastic sources of delicious ingredients.

The coastal location means there is a fresh supply of fish and seafood available and I usually shop at a seafood shop on the docks at Fleetwood.

Two of the best cheese manufacturers in the company are located within driving distance of my home; Dewlay and Butler’s. They both produce delicious ranges of cheese from their farm factories. These are sold directly from their own shops, local farm shops and many other retailers locally. My personal favourite is Lancashire crumbly.

Pork, beef, chicken and lamb are all available from local sources and sold in local butchers. There is also one of the biggest game hatcheries in the country, Hi-Fly, just one mile from my house and there are even ostrich farms in the surrounding area. 

The area in which I live is fantastic for anyone who enjoys farmers markets as these are held regularly in many locations in the local area. Not only are these a good place to buy the produce that is raised and grown locally, it is also a great place to sample foods created using locally sourced produce. This includes everything from pies to chutneys. Similarly, there are amazing farm shops in Lancashire and there are events that cater to food lovers throughout the year.