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Todays is : Friday, 10 September 2010

Alaskan Salmon

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Our new Alaskan salmon has the best pedigree possible. The Alaskan waterways have been sustainably fished for hundreds of years and when, in 1867, the USA purchased the future state of Alaska from the Russians the good practice became part of the constitution. 

All Alaska seafood is wild and all of it is sustainable. the fisheries are managed for protection against overfishing, habitat damage and pollution. It is not surprising then that our Wild Pink Alaskan Salmon has an MSC certificate and is absolutely delicious - those clear, clean waters have produced the best canned pink salmon around.

 It is also an ideal ingredient for the recipes featured on this page because it is without skin and bone and therefore easy to use and eat.

 ENJOY!

 
 
Salmon Pasta with Creme Fraiche Sauce

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Create this tasty pasta dish as a light summer supper for four. 
Serves 4  
2 cans Fish4Ever pink wild Alaska salmon350g

(12oz) Organico pasta shells (or other pasta shapes)

1 large leek, trimmed and finely sliced
100g (4oz) broccoli, broken into small florets
150g (6oz) fine green beans, trimmed and halved
2 tbsp fresh parsley, chopped
250ml pot crème fraiche
Salt and freshly ground black pepper
Parsley sprigs, to garnish 
·        Drain the can of salmon, reserving three tablespoons of liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside 
·        Cook the pasta in plenty of lightly salted boiling water for about ten minutes, or according to pack instructions. At the same time, cook the leek, broccoli and green beans in lightly salted boiling water for three or four minutes, then drain them thoroughly
 ·        Drain the cooked pasta, and then return it to the saucepan with the reserved salmon liquid. Add the leek, broccoli, green beans, parsley and crème fraiche 

Stir everything together gently over a medium heat for one or two minutes, adding the salmon chunks at the last moment. Season to taste, then serve, garnished with parsley sprigs

  
 

Spicy Salmon

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 Wild Alaska Salmon & Rice Bhajis

Makes about 20 small bhajis
1-2 cans Fish4Ever pink wild Alaska salmon
1 small onion, finely sliced
¼ tsp chilli powder
½ tsp ground cumin
½ tsp whole cumin seeds
2 tsp chopped fresh mint or coriander
75 g (3 oz) cooked white rice
1 small egg, beaten
Plain flour
Vegetable oil, for shallow frying
Dip:
150 g (5 oz) Greek-style or low fat plain yoghurt
5 cm (2 inch) piece cucumber, finely chopped
Fresh coriander or mint, to garnish
·        Drain the salmon and flake with a fork. Then add the onion, spices, mint or coriander and rice.  Stir in the egg, season with salt and pepper and mix well. Now add just enough plain flour to bring the ingredients together. Heat the vegetable oil in a large frying pan. Form the salmon mixture into small balls, drop a few carefully into the fat, then shallow fry them until golden and crispy, turning them once. Drain on kitchen paper. Continue to cook the bhajis until all the mixture is used up.
·        Mix together the yogurt and cucumber. Serve as a dip with the bhajis, garnished with fresh coriander or mint.