May 21st, 2010
Ingredients:
550g Skinned & Boned Salmon, 2 tbsp Dijon Mustard, 2 tbsp plain flour, 4 Ciabatta rolls (Split in half), 1 tbsp olive oil, a knob of unsalted butter, lettuce leaves, 1 red onion (cut into rings)
Method:
Finely chop the salmon and place in a bowl, stir in the mustard and season to taste. Divide into 4 even sized portions and shape into burgers. Season the flour and use to dust the burgers, shaking off any excess.
Preheat a grill to toast the ciabatta. Heat a large non stock frying pan, add the oil and butter and once hot add the salmon burgers. Cook for 2-3 minutes on each side over a medium heat until lightly golden but a touch pink in the centre.
Toast the ciabatta under the grill. Place the burger in the ciabatta bun and top with lettuce and mayonnaise. Try adding some lemon juice, fresh chopped basil and garlic paste to the mayonnaise for an extra fresh flavour. Serve with potato wedges seasoned with black pepper and sea salt.
Enjoy!
A perfect dish for a hot summer day.
Posted in HOME, MRS C'S SALMON RECIPES AND TIPS
May 11th, 2010
We recently supported a local charity dinner and auction on 16th April in aid of “Help the Heroes”. The event raised in excess of £16,500 wich will hopefully help some of our injured service men and women returning home. The event sold over 200 tickets and turned many more away which in itself shows what a very worthy cause the charity is.
Posted in EVENTS, HOME
May 10th, 2010
We recently attended the Castell Howell Foods Trade Show on the 16th and 17th March 2010.
Posted in EVENTS, HOME
May 10th, 2010
We met Mrs Massey at the recent Birmingham Food and Drink Expo in March. We were given a sample of one of her many chutney’s ”Cheeky Cucumber & Cherry Relish” which we found to be a perfect partner for our Salmon. Mrs Massey produces a wide range of products that you can add, rub, drizzle or marinate with to give new tastes and flavours to your meals.
More information about all Mrs Massey’s products can be found on her web site www.mrsmasseys.co.uk
Posted in EVENTS, HOME
May 10th, 2010
For something a little different coat a Salmon Portion in well seasoned flour. Pan fry, then scatter with chopped Parsley, Lemon Zest and Capers. Serve with Asparagus and Potatoes sprinked with Parsley.
Posted in MRS C'S SALMON RECIPES AND TIPS
April 6th, 2010
BAKING: Preheat the oven to 200°C/400°F/ Gas Mark 6. Dot the fillets with butter or drizzle with olive oil, season and place them on a greased baking tray. Put them in the oven for 7-8 minutes.
CHAR-GRILLING: Using a ribbed cast-iron pan is the easiest way to recreate the charred smokey flavour of the barbecue. To prevent the salmon sticking to the pan, make sure you oil the salmon, not the pan and don’t be tempted to move the fillets while they are cooking. To form the characteristic “stripes”, cook for 2 to 3 minutes on one side, then rotate the fish through 90° and cook for a further 2 minutes. Repeat on the other side. Season and serve.
GRILLING: Preheat the grill to the highest setting. Line the grill pan with foil, dot the salmon with butter or drizzle with olive oil and grill for 2 to 3 minutes on each side. Season and serve.
PAN-FRYING: Heat a non-stick frying pan until very hot, then add a little sunflower oil. For thin cuts, fry the fillets for 2-3 minutes on each side, to get a caramelized crust, for thicker cuts, reduce to a medium heat once the salmon has been added, then cook for 5-7 minutes on one side and a further 2 minutes on the other side. Season and serve.
POACHING: Fill a wide frying pan with water, just deep enough to cover the fillets. Once the water is barely simmering, poach the fish for about 5 minutes, until opaque and just set. Using flavoured stock or even some lemon juice adds an extra dimension to the taste. For cold-poached salmon, slip the salmon into the simmering water, remove from the heat and leave to cool. The salmon will poach slowly in the cooling water. Season and serve.
STEAMING: This is the healthiest way to cook salmon. Throw some aromatic herbs such as tarragon or thyme into the base of a steamer, add water and bring to the boil. Place the salmon, lightly oiled, into the steamer basket, put on the lid and steam for 5-8 minutes, making sure the steamer doesn’t boil dry. Season to taste and serve.
Posted in MRS C'S SALMON RECIPES AND TIPS, Salmon
March 15th, 2010
Less than a week to go…
Come along and visit JCS Fish at Stand no: P160/c , try our Salmon and see what you think!
Visit the website for the show planner and all visitor information www.foodanddrinkexpo.co.uk
Posted in EVENTS, HOME
March 15th, 2010
Our Skinless Boneless Salmon Portions marinated with a garden mint glaze are a real favourite, children love the taste while the healthy Omega-3 is a winner for the parents. Omega-3 fatty acids provide a type of fat vital to normal brain development in unborn babies and infants. There is also evidence linking low levels of essential fatty acids with ADHD and Dyslexia. For the full story visit www.marineharvest.com.
Simply microwave, steam or boil in the bag and the salmon will remain moist and succulent.
Then serve with a side salad, new potatoes, jacket potato, or even, and a definite winner with the children, how about serve the mint salmon in a bun as an alternative to a burger with their favourite fries.
Posted in MRS C'S SALMON RECIPES AND TIPS, Salmon
March 5th, 2010
This is a quick and easy meal, full of flavour, perfect after a busy day at work. Try it and see if you agree…
- First take a Big Fish Brand Skinless boned Salmon Supreme, they come in 3 sizes so pick the one to match your hunger!
- Steam as per packet instructions.
- While the salmon is cooking mix an equal quantity of creme fraiche to horseradish sauce, around 1 tbsp of each per person should be fine.
- Then spoon the sauce over the delicious steamed salmon and serve with fresh green vegetables and new potatoes
Enjoy!
Posted in MRS C'S SALMON RECIPES AND TIPS, Salmon
March 5th, 2010
Coming soon… JCS Fish Ltd are currently awaiting a delivery of environmentally friendly Jute Bags. These are practical yet stylish as they will be sporting the JCS Fish Ltd and Big Fish Brand logos. More information to follow on how to get yours!
Posted in HOME
