Tag: salmon

Crisp Cajun Salmon by Gordon Ramsay

This light, low carb meal is quick and tasty, perfect for midweek dinners. Crispy-skin salmon steak is the star of this dish, soaking up the earthy flavours of cajun seasoning blend. Serve on a bed of leafy greens with a few of blackberries and you have a healthy dinner that is ready in 15 minutes.

2×150 g Skin-on salmon steak
2 tbsp Beef dripping (or olive oil)
1/3 tsp Dried oregano
1/3 tsp Paprika powder
1/3 tsp Garlic powder
A large pinch of cayenne pepper
Sea salt and pepper
A handful of curly endive (or other baby greens)
Blackberries
Grape tomatoes
Lemon wedges
1 tsp Chilli pepper, shredded
Dill fronds

Combine the beef dripping or olive oil, oregano, paprika, garlic and cayenne powder in a bowl. Season with salt and pepper. Add the salmon and gently turn to evenly coat in the spice mixture.
Heat a frying pan over medium-high heat. Add the salmon, skin-side down and cook for 4-5 minutes or until skin is crispy. Turn the salmon and reduce heat to medium-low. Cook for another 3 minutes for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
Meanwhile, combine curly endive, blackberries or grape tomatoes. Divide into two serving plates and top with salmon. Garnish with lemon wedges, shredded chilli pepper and dill fronds.

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/crisp-cajun-salmon-by-gordon-ramsay html

Lollo Bianco Salad with smoked Wild Salmon and Berries by Gordon Ramsay

Want a quick and easy meal option that’s light, nutritious but also flavourful and tasty? Try this colourful and deliciously healthy low-cal, low-carb, gluten-free salad that you can throw together in just 5 minutes, is loaded with smoked wild salmon– an excellent source of omega-3 fatty acids and sweet juicy summer berries. For the extra crunchiness, I have added some sesame coated peanuts, but it’s totally optional and you can certainly use other nuts or seeds.

1/2 head Lollo bianco lettuce
50 g Mushrooms, sliced
150 g Smoked salmon
125 g Raspberries
125 g Blueberries
1 Organic lemon, cut into wedges
50 g Sesame coated peanuts, optional
4 tbsp Avocado oil (or olive oil)
2 tbsp Apple cider vinegar
Salt and pepper
Crème fraîche, optional
Fresh herbs (chives, parsley)

Rinse, clean and dry lollo bianco or your choice of leaf lettuce thoroughly.
Place lettuce, sliced mushrooms, smoked salmon and berries in a large serving bowl. Top with lemon wedges and sesame coated peanuts if using.
Drizzle the sald with avocado oil and apple cider vinegar. Season with salt and pepper. ( You can also make a vinaigrette by whisking acv and oil together in a jug. Season with salt and pepper. Drizzle over the sald. ) Garnish the salmon with crème fraîche and fresh herbs. Toss gently to combine. Serve immediately.

Salmon Medallions – Turning Tail by Gordon Ramsay

I’m not a fan of buying pre-packaged fish at the market. Sure, you can look through the plastic wrap, and pick out something that looks decent, but I’d much rather go to the counter, and tell the monger exactly what I want, and watch them cut it before my eyes. This doesn’t cost anything extra, and you’ll almost always end up with… to read the rest of Chef John’s article about these Salmon Medallions, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Salmon Medallions!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here.