Category: Fish/seafood

May 21

Crispy Salmon Cakes



    • 1½ cups plain yogurt or fat-free sour cream
    • ¼ cup Dijon mustard
    • 6 sprigs fresh dill, chopped
    • 2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
    • 4 celery stalks, finely chopped
    • 1 large white onion, finely chopped
    • 4 large eggs, beaten
    • ½ tablespoon salt
    • 1 tablespoon pepper
    • 2 tablespoons olive oil


    1. To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
    2. Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
    3. Put a dollop of the dill sauce on top of each patty and serve.
If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix.

All you have to do to make the croquettes is combine canned salmon (canned trout would work well, too, if that’s what you have on hand) with chopped celery, onion, and beaten eggs in a bowl, season the mixture with salt and pepper and form them into ½-inch-thick patties. After cooking in a skillet for a few minutes with a little olive oil, the salmon patties become perfectly browned and crispy on the outside. The bits of onion and celery caramelize along the edges, and the inside of each patty remains rich and juicy. You could serve these with tartar sauce, but the recipe offers a refreshing alternative: a quick mix of sour cream (or plain yogurt), Dijon mustard, and freshly chopped dill.


Apr 29

Hot Salmon, Broccoli and Kale Salad


Apr 29

Thai Style Fish Cakes


Jun 24

Lemon Garlic Prawns


2 tbsp. butter
1 tbsp. extra-virgin olive oil
450 g medium prawns, peeled and deveined
lemon, thinly sliced, plus juice of 1 lemon
cloves garlic, crushed
1 tsp. crushed chilli flakes
2 tbsp. dry white wine (or water)
Freshly chopped parsley, for garnish
  1. In a large pan over medium heat, melt 1 tablespoon butter and olive oil. Add prawns, lemon slices, garlic, and crushed chilli flakes, and season with salt. Cook, stirring occasionally, until prawns are pink and opaque, about 3 minutes per side.
  2. Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before serving.


May 04

Tuna melt burgers

MAKES: 3-4 burgers


  • 4 ciabatta or sourdough buns
  • 2 spring onions, sliced
  • 2 red chillies, deseeded and chopped
  • 1 x 150g tin tuna, drained
  • 2 heaped tbsp mayonnaise
  • Dash of Worcestershire sauce
  • Pinch of cayenne pepper
  • 175g cheese of your choice, grated


  1. Preheat the oven to 220C/200C fan/Gas 7 or get your outdoor grill on the go.
  2.  Cut the buns in half, and reserve some of the spring onions and chillies for garnishing.
  3.  Add the rest of the ingredients, apart from the cheese, to a large bowl. Stir until you’ve reached a nice chunky tuna mulch.
  4.  Toast the buns and build on the baking sheet that you are going to cook them on. Spoon the tuna mayo mulch on to the base, then cover with cheese and top with the remaining slices of spring onions and chillies. Throw some cracked pepper and salt on top.
  5.  Put the baking sheet in the oven or on the outdoor grill and wait until the cheese has melted. Outdoors, you’ll need a lid or a cloche. This can take from 10 to 20 minutes, depending on how far you want to take the cheese. I like it on the right side of burnt, like a leopard-skin coat.


Dec 22

Coconut Shrimp

8 servings

Vegetable oil, for frying

1 cup all-purpose flour

1½ teaspoons salt

1 teaspoon freshly ground black pepper

Pinch of chile powder

2 eggs, lightly whisked

2½ cups shredded coconut

2 pounds peeled and deveined shrimp

1 lemon, cut into wedges

¾ cup store-bought sweet chile sauce, for dipping


1. In a large pot, heat 3 inches of vegetable oil until it reads 350°F on a thermometer. Line a baking sheet with several layers of paper towels.

2. Prepare three shallow bowls. In one, whisk the flour with the salt, pepper and chile powder to combine. In another, whisk the eggs. In the last, place the shredded coconut.

3. Working one at a time, dip each shrimp first into the flour mixture, then into the egg and then into the coconut. Repeat with all shrimp.

4. Fry the shrimp until they are golden and cooked through, 4 to 5 minutes. Remove them from the oil and drain on the paper towels.

5. Serve immediately with lemon wedges and sweet chile sauce.


Dec 22

Baked fish and chips

4 servings


1½ pounds cod or pollack, cut into 3-by-1½-inch strips

¾ cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

2 eggs, lightly beaten

1½ cups panko bread crumbs


4 or 5 large Russet potatoes, washed, dried and thinly sliced

⅓ cup olive oil

Kosher salt


1. Preheat the oven to 425°. Place a baking sheet in the oven. Grease another baking sheet generously with nonstick spray.

2. MAKE THE CHIPS: Toss the potatoes in the olive oil to coat, then pour onto the preheated, ungreased baking sheet. Bake until golden and crisp, 20 to 25 minutes. Sprinkle generously with salt after you remove them from the oven.

3. MEANWHILE, MAKE THE FISH: Dry the fish with paper towels. In a medium bowl, mix the flour with the salt, pepper and paprika. Place the beaten eggs in a small bowl, and the bread crumbs in another small bowl.

4. Dredge the fish in the flour, then dip it into the egg, then dredge it in the bread crumbs to coat. Place onto the greased baking sheet. Bake until the crust is golden and the fish is cooked through, 10 to 15 minutes.

5. To serve, line a plate with parchment paper and top with a few pieces of fish and a mound of fries. Serve with malt vinegar for dipping.


Dec 18

Ginger fish burgers


Dec 17

Healthy lunchbox – Prawn, mango and avacado salad, Tzatziki, Fruit and nut flapjacks, Tropical green juice


Dec 17

Prawn and broccoli rice bowl