We’ve blogged loads about our love for south-east asian flavours – especially chilli and lime (we have recipes for Thai-style Sea Bass, Thai Noodle Soup with Crispy Tofu, Thai Green Curry… you get the idea!). This recipe for sweet chilli salmon skewers couldn’t be easier, but it’s impressive and the flavours really pack a punch! We’re getting a bit of help from Mr. Vikki’s Chilli Jam here, which we got for Christmas from Fats’ parents. You can use any sweet chilli sauce though, or even make your own!
Ingredients for 2 people:
1 tbsp Chilli Jam/Sweet Chilli Sauce
Juice of 1 lime
2 tbsp vegetable oil
2 salmon fillets
1 tbsp oyster sauce
1 tbsp light soy sauce
100g tenderstem broccoli
1 pak choi, thickly sliced
100g sugarsnap peas
500ml jasmine tea
180g white rice
Start with the marinade by mixing together the chilli jam, lime and 1 tbsp of the vegetable oil in a bowl. Cut the salmon into chunks and coat it well with the marinade. Leave for at least 20 minutes or so. When they’ve finished marinading, skewer your salmon cubes and prepare them for a grilling – we did this by resting the skewers over a roasting dish lined with kitchen foil – the foil should ensure that the salmon gets cooked from both sides.
Make your jasmine tea (brew for about 5 minutes in a jug), and add to a pan (being sure to sift out any leaves!), topping up with water as necessary. Bring to the boil and add the rice, cooking for about 12 minutes. Put your salmon skewers under a hot grill at the same time – they should take about 12 minutes too.
Mix together the oyster sauce and the soy sauce in a bowl, and heat the rest of the oil in a wok. Add your veg to the wok, keeping aside the green parts of the pak choi, and cover in your sauce. Toss to coat the veg and stir-fry for about 5 minutes.
If you’ve timed it right, everything should come together at the same time. Plate it up with an extra wedge of lime to squeeze over and enjoy!
We use jarred curry pastes all the time, they’re really convenient! They’re choc full of spices that you’d have a hard time keeping your kitchen stocked with. The only problem is that when you’re cooking for 2 there’s often quite a lot left over, so unless you want to keep eating the same thing over and over you have to get inventive! This recipe for salmon with Balti paste definitely falls into that category – what’s more, it’s easy and totally delicious. You can really use any kind of fish fillets and any kind of curry paste, the recipe is very flexible.
For 2 people, you’ll need:
200 g new potatoes
1 tbsp olive oil
1 tsp mustard seeds
1 tsp nigella (black onion) seeds
Pinch of salt
2 tbsp curry paste (we used Patak’s Balti paste, which is medium-hot – you can use whatever you have!)
2 tbsp natural yoghurt
2 salmon fillets
200 g baby leaf spinach
Start by halving your potatoes length-ways (so that they’re quite thin) and parboiling them placing in a pan of cold water and bringing to the boil, then simmering for 2-3 minutes. Bring the oven to temperature while you’re doing this – about 180 ºC should do it. Put your roasting dish into the oven to heat up. Once the potatoes have been parboiled, drain them and add the oil, mustard seeds, nigella seeds and the salt to the pan. Make sure the potatoes get a good coating, and one the roasting dish is nice and hot take it out of the oven and add the potatoes into it, savouring the satisfying sizzle! Put the dish back in the oven – the potatoes should take about 40-45 minutes to cook.
To prepare the salmon, mix together the curry paste and the yoghurt so that it forms a consistent light-coloured paste. Cover the salmon fillets in the paste in a bowl. About 15-20 minutes before the potatoes are ready to come out, move them aside in the roasting dish (or use a separate dish if you don’t have space) and put the salmon in. We had some particularly meaty fillets, but if yours are thinner they will probably take less time to cook.
Wilt the spinach in a pan on a low heat with some salt and pepper – it should only need about 5 minutes.
That’s all there is to it – this is a really simple meal and a great alternative to a standard curry. We hope you enjoy it as much as we did!
Fish again! This recipe is taken from an old Jamie Oliver book (we think) which has been adapted over time. Bird first had it at her step-grandmothers which was great, but there was definite room for improvement. It’s nearly a one-pan wonder, it’s really good for you and pretty quick too.
New potatoes – we use about 400-500g for 2 people
Asparagus or fine beans – about 200g
Cherry/baby plum tomatoes – a large handful
Olives (we like kalamata best) – a handful
A small handful of basil leaves
Salt and pepper
Start off by parboiling some new potatoes by putting them in cold water, bringing them to the boil and then letting them cook for just a few minutes. You should never parboil by putting potatoes into already boiling water – this makes the outside go mushy while the inside stays completely raw – you want them to heat up with the water. While they are coming to the boil preheat the oven to 200°C. Drain the potatoes and then let them sit for a minute in the sieve/colander so that as much water as possible evaporates ensuring you end up with crispy skins. While this is happening pop a large roasting dish with a glug of olive oil and some seasoning into the oven. After a few minutes take the dish out of the oven, throw the potatoes in (be careful of the hot oil), mix them around so they are coated in the seasoned oil and put the tray back in the oven. If you want to you can add herbs at this stage – rosemary or thyme would be particularly nice – but you don’t need them, there are enough flavours in the rest of the dish.
It will take around 30-40 minutes until the potatoes are nice and crispy and the rest of the dish cooks in the last 10 minutes so now you can go and chill out for a bit/crack open the white wine.
Suitably refreshed, saunter back to the kitchen and snap the woody ends off a pack of asparagus and add to a bowl along with a large handful of cherry or baby plum tomatoes, as many olives as you like, about 6-10 roughly shredded fresh basil leaves, the juice of half a lemon, a glug of olive oil and a good pinch of salt and pepper. Mix this all around and then you’re ready to go!
Take the roasting dish out of the oven and move the potatoes over to one side. Lay the salmon fillets skin side down on the roasting tin and then pour the asparagus mixture over the top of the salmon as shown below.
Roast with the potatoes for 10 minutes and this is what you end up with:
If you can’t find asparagus (or you just don’t like it) the original recipe used fine beans so feel free to use these. Remember they will need parboiling first so they’re not undercooked and crunchy (how Bird first experienced them!).