Salmon and ginger fishcakes with sweet-and-sour salad recipe

Salmon and ginger bring out the best in each other in this easy Thai recipe for fishcakes. There's also a gorgeous salad and the whole plate is super-healthy. Need any more incentive?
tried and tested
Salmon and ginger fishcakes with sweet-and-sour salad

Ingredients

    500g skinned salmon fillet
    4cm piece fresh ginger, very finely chopped
    4 spring onions, finely chopped
    1 tsp sunflower oil

For the salad

    1 medium-hot red chilli, deseeded and finely chopped
    2 tsp caster sugar
    1 tsp Thai fish sauce
    1 tbsp lime juice
    1 tbsp rice vinegar
    1/2 cucumber
    1 small yellow pepper, deseeded and cut into long, thin strips
    1 small carrot, cut into thin strips
    12 cherry tomatoes, halved
    Bunch of fresh coriander, leaves picked

Method

    1. Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.
    2. Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.
    3. Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes each side, until lightly golden and cooked.
    4. Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes.

Nutritional info

Per serving: 281kcals, 14.9g fat (2.6g saturated), 26.8g protein, 9.9g carbs, 8.8g sugar, 0.4g salt

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Mediterranean salmon recipe

This Mediterranean salmon is excellent because of the mix of lemon, garlic and capers.
tried and tested
Mediterranean salmon

Ingredients

    1kg potatoes, peeled and thickly sliced
    4 tbsp olive oil
    2 garlic cloves, finely sliced
    Fresh thyme sprigs
    4 x 150g salmon fillets
    Finely grated zest and juice of 1 lemon
    2 tbsp capers, rinsed
    400g cherry tomatoes
    200ml dry white wine or vegetable stock

Method

    1. Preheat the oven to 200ºC/fan180ºC/gas 6. Put the potatoes into a pan of cold salted water, bring to the boil and cook for 4 minutes or until just tender, then drain.
    2. Brush a large ovenproof dish with 1 tablespoon oil. Tip in the potatoes, garlic and thyme, season with salt and pepper and drizzle with the remaining olive oil. Bake for 20 minutes.
    3. Meanwhile, sear the salmon fillets in a non-stick pan for 2 minutes on each side. Add the fish to the potatoes, then sprinkle with the lemon juice and zest. Scatter over the capers and the cherry tomatoes, and pour over the wine or stock. Put back in the oven and bake for 15 minutes until the fish is cooked through and the potatoes are tender.

Nutritional info

Per serving: 611kcals, 28.9g fat (4.5g saturated), 36.6g protein, 47.3g carbs, 5.1g sugar, 0.2g salt

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