Celebrated for its anti-ageing qualities and great taste, salmon is generally thought of as a summer protein – served alongside a crisp green salad or on a thin slice of rye bread with cream cheese. Here at Cape Fish we beg to differ… the vogue pink fish is a lot more dynamic than what we give it credit for.
In this blog post, we share recipes from a few local chefs and industry experts to show how this Nordic fish can be transformed into a warm winter dish.
Seeking something simple? Try out Siba Mtongana’s stuffed baked salmon.
A quick win for a cold weeknight, this is a dish the whole family can enjoy:
Siba Mtongana’s stuffed baked salmon
- 2 tbsp Olive oil Plus a little extra for greasing foil
- 2 Garlic cloves Crushed
- 100 g Mushrooms Sliced
- 1/2 Red bell pepper Sliced
- 100 g Swiss chard Torn into pieces
- 1 tbsp Fresh thyme Chopped
- 1/2 Lemon juice and zest
- Salt and freshly ground pepper
- 2250 g Fresh salmon fillets Skin off
- 140 g Sugar snaps
- Preheat the oven to 200 °C and line a baking sheet with greased foil.
- Heat the oil in a large skillet and sauté the garlic for a minute.
- Add the mushrooms and peppers and cook until slightly soft.
- Add the Swiss chard, thyme and lemon zest and cook until wilted. Season with salt and pepper and leave to cool slightly.
- Make a lengthwise slit in the fish fillets (keeping both ends intact) to make room for the stuffing. Stuff half into each fillet and place on the prepared baking sheet. Bake for 10 minutes.
- Add the sugar snaps and bake until the fish flakes easily when tested with a fork; the
fish should still be pink inside.
- Transfer to a serving platter and finish with a squeeze of lemon juice.
For a chilly night in on the couch, nothing beats potato bake with grilled salmon fillets.
Le Creuset is not only colourful with their crockery, but with food as well. Try this twist on an old winter favourite. Tip: replace the salt and pepper with our Funky Ouma Himalayan and black garlic salt.
Potato bake with grilled salmon fillets
- 2 tbsp Butter
- 500 ml Cream
- 4 Garlic cloves Crushed
- 2 tsp Thyme leaves
- 1 tbsp Cornflour Mixed with 4 tbsp cold water
- Salt and pepper
- 10 Potatoes Peeled and sliced 1/2cm thick
- 10 Sage leaves Roughly torn
- 4 Portions salmon fillets
- 1 tbsp Olive oil
- 20 g Micro herb leaves For serving
- Preheat the oven to 180°C and grease a casserole dish with butter.
- Mix together the cream, garlic, thyme and cornflour mixture - season well.
- Arrange a layer of potato slices over the bottom of the dish, pour over a little of the cream mixture and scatter with a pinch of sage. Repeat until you have used all the potato slices and cream mixture.
- Bake for 60 minutes or until the potatoes are cooked through and golden.
- Heat a large non-stick frying pan. Season the salmon well with salt and pepper, drizzle with a little olive oil and sear for about 2 minutes on each side.
- Top the potato bake with the grilled salmon, scatter with micro herbs and serve.
Woo him or her with your culinary skills, and give this Vietnamese caramel salmon in an instant pot a go.
This delectable recipe by Sam Linsell of Drizzle & Dip suggests using an Instant Pot, but a slow cooker or Wonderbag should work just as well.
Vietnamese caramel salmon in an instant pot a go
- 1 tbsp Olive oil
- 1/3 cup +2 tbsp Light brown sugar
- 3 tbsp Fish sauce
- 1 tbsp +2 tsp (25ml) Soy sauce
- 1 thumb-sized piece Ginger Peeled and finely grated (1tsp)
- 1 Lime Finely grated zest and juice
- 1/4 tsp White pepper Freshly ground
- 3 tbsp Water
- 3 Garlic cloves Finely sliced
- 1/2 Red chilli Finely sliced (optional)
- 4 180g - 230g each Middle cut salmon fillets Pin-boned, (skin on or off)
- Chopped spring onions to serve
- Fresh coriander to serve
- Extra wedges of lime
- Set the Instant Pot to Sauté. Add the olive oil, sugar, fish sauce, soy sauce, ginger, pepper, lemon zest and juice and the water cook for about a minute until the sugar is dissolved and bubbling. Add the garlic and chilli and cook for a further 30 seconds. Push Cancel to turn the Instant Pot off.
- Place the fillets of salmon with the skin side facing up and spoon some sauce over. Put the lid of the Instant Pot on and set it to Sealing. Select Pressure Cook and change the level to low Pressure for 1 minute (remember to take it off the Keep Warm setting). Allow a 5-minute natural release of pressure and then turn the sealing vent down to manually release the remaining pressure. If your salmon is underdone, cook it to your preference using the Sauté
- Remove the pieces of salmon carefully and arrange the flesh side up on a platter. Put the inner pot with the sauce back into the Instant Pot and heat on the Sauté function. Cook the sauce for a minute and until the sauce has thickened. Spoon this over the salmon and garnish with sliced spring onions, fresh coriander and additional lime wedges.
- Serve with steamed jasmine or basmati rice and any other cooked Asian greens such as bok Choi.
With these varying degrees of difficulty and prep time, we have no doubt one of these recipes will become the new winter family favourite, especially when made using our fresh or frozen salmon available in store. Come pop in and prep your dinners for the upcoming week.
Bon appetite from the Cape Fish Crew!