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As it begins to heat up outside (well, we can dream, right?), you’ll notice restaurant menus changing.
So it’s out with the stodge. Out with those warming soups, hearty broths and filling stews.
Instead we’re seeing menus getting lighter and brighter. That means more salads, grills and fish.
So why not try adding a dash of summer to your own menu at home? This recipe for wild Alaska salmon, from the Alaska Seafood Marketing Institute, tastes great and is low in fat too.
- 2 x 125g fillets wild Alaska salmon
- Finely grated zest and juice of 1 orange
- Sprigs of fresh thyme
- 400g small new potatoes, scrubbed
- 20g butter
- 1 tbsp. olive oil
- 4 tbsp. Cointreau or dry white wine
- 1 passion fruit
- Long-stem broccoli or green beans, to serve
- Freshly ground black pepper
- Rub the orange zest over the salmon fillets. Add a few thyme leaves and season with black pepper. Cover and set aside.
- Put the potatoes on to cook for and simmer gently for 15-20 minutes, until tender.
- When the potatoes have been cooking for 10 minutes, heat the butter and olive oil in a frying pan. Add the salmon fillets, searing them on all sides for a few seconds.
- Add the Cointreau or white wine. Let it bubble up for a moment, then add the orange juice. Squeeze over the pulp and juice from the passion fruit, then add a few more small thyme sprigs. Cook gently for 4-5 minutes, or until the fish is cooked. To check, test with a fork – the fish should be opaque and should flake easily.
- Meanwhile, cook the broccoli or green beans in boiling water for 4-5 minutes.
- Serve the salmon with the sauce spooned over, accompanied by the new potatoes and vegetables.
Cook’s tip: If the sauce reduces too much, you can add a splash of hot water to add extra liquid.