Stuffed pan-fried salmon

After making this, I think I love salmon.

Before I give you the ‘recipe’ I should probably state that I unintentionally cooked it how is should be cooked. What?! I mean, I used to like my meat and fish cooked so much that people would class it as overcooked. I have a thing about raw looking meat on my plate, it’s not right, I don’t know how people eat it.
But anyway, this salmon fillet, it was my version of undercooked but a normal person’s version of properly cooked, you know, the kind you’d expect to given in a 5 star restaurant.
I can’t tell you how gorgeous the skin was… something I really disliked in the past. Skin to me was always gooey and gross. The way it’s cooked here makes it cripsy yet succulant and the buttery taste is really nice too!

You’re probably wondering how I stuffed a skinny little fillet too… it’s actually simple.
Take a knife and cut a ‘slit’ through the side of your salmon fillet going along it. It’s should be about halfway between the skin and top of the fillet and by ‘along’ I mean a slit going horizontally, (from left to right) NOT vertically (top to bottom)… That’s called cutting!

Fresh Lemon
Ghee or Butter
Olive oil (just a few drops to prevent your butter from burning when you fry your fillet)

Mix a pinch of salt, pepper, dill and lemon and stuff this into the slit of the salmon.
Turn the fillet skin side up and season. Turn back over the right way and season and add dill and a bit of lemon juice.
Melt the ghee or butter in a small frying pan or skillet, place the salmon skin-side down and turn on high to get a night crispy skin. Fry for about a minute to a minute and a half.
Turn the fillet over and cooked for a further 3 minutes on a medium to low heat (if you want your salmon cooked a little more you could probably put a lid on top to steam the fish but careful you don’t make your skin go wet and soggy!). drizzle a tiny bit of lemon on the skin while it’s facing ‘up’, flip the fillet over when cooked, add lemon and more fresh dill. Serve with veg and tomatoes and enjoy!

Dill stuffed salmon fillet served with veg and pan-fried tomatoes

Dill stuffed salmon fillet served with veg and pan-fried tomatoes


Curried Pink Salmon

I’m not a big fish eater. In fact, I have a dislike for fish, especially those which I refer to as “fishy fish” – which simply means they have a realy strong fishy smell and flavour such as halibut, plaice, haddock etc. I used to only eat cod and even then it was in the form of fish fingers or fish cakes. That’s actually pretty sad now I think about it. I actually don’t eat cod anymore, not even the fresh kind, how weird.

Even though tinned tuna is a “fishy fish”, I like it – or at least I used to like it. After turning paleo my taste buds were cleansed. I made a tinned tuna salad and almost died because of the metallic taste of the fish, okay, so I didn’t almost die but it felt like I was eating poison! Since then I haven’t touched the  stuff and I have no intention of doing so ever again inshaaAllaah. I do eat fresh tuna steaks which are nice and not fishy tasting at all. If you’re like me and dislike fishy fish, try fresh tuna, you’ll love it!

Anyway, salmon is something I’m not too keen on, I’ve tried fillets, steaks, smoked and so on but it’s not for me. However, my sister makes a nic pink salmon curry. It’s really simple and I love it. It also uses tinned salmon (which I will eventually stop using and inshaaAllaah. I’ll opt for the fresh stuff as I heard it tastes better… plus it must be full of even more good stuff, right? But for now this is better than nothing and a step in the right direction for me).

1 large tin of wild pink salmon
2-3 tablespoons Butter
6-8 tomatoes
Fresh corriander
1 finely sliced fresh green chilli
1-ish tablespoon of Chilli powder (it’s not a lot really but you can add less)

I know what you’re thinking ‘No cayenne or paprika??!’ – No… it’s tempting but there’s a line and if I add them to this recipe I’d have crossed it. There are simply some foods you do not mess with.

Melt the butter in a non-stick pan/small wok. Slice the tomatoes into wedges and add them to the butter with a slightly generous pinch of salt, chilli powder and the sliced green chilli. Cook on a medium-low gas until the tomatoes fall apart and are nicely cooked down. Add the tinned salmon (do NOT drain any juices or oil as that’s the omega-3 fish oils) and add the stalky parts of the fresh corriander – finely slice them first. Make sure the fish is broken down into flakes. simmer for about 20 minutes and add the rest of the corriander leaves, also finely chopped.

Add the tinned salmon with the oil when the tomatoe base has cooked down

Break down the salmon into small flakes and simmer for a few more minutes

Chop the corriander leaves and add tot he salmon once the liquid has reduced and simmer on a low heat, stirring occassionally

Remember my Totally paleo pizza base? It makes a good flatbread to have with this dish, one alternative to bread

Et voila! Serve your pink salmon with ‘slices’ of ‘flatbread’