Recipes
 Grilled Salmon Fillets with Kidney Bean Salsa
A great summer favourite
Serves 2
For the Salsa
1 tin of red kidney beans, drained and rinsed
1-2 shallots chopped finely
200g ripe tomatoes diced
Small bunch of fresh coriander chopped
Pinch of chilli flakes or chopped fresh chilli
Juice of half a lime
A few twists of sea salt
Tablespoon of Extra Virgin Olive Oil
Gently combine all the ingredients and set aside to allow the flavours to develop.
For the Salmon
2 fillets of fresh salmon
1-2 large garlic cloves
2 cm root ginger peeled
Large pinch of rock salt
Pinch of cumin powder
Pinch of cinnamon powder
Zest of half a lime
1 tablespoon Extra Virgin Olive Oil
Small bunch of fresh coriander leaves chopped finely
In a pestle and mortar bash together the garlic, ginger, salt, cumin and cinnamon, adding the olive oil as you go to form a paste then finally stir in the coriander leaves and lime zest.
Wash and pat dry the salmon fillets and place them on a lightly oiled baking tray. Spread the paste on to the salmon fillets gently pressing it into the fish. Place under a pre-heated grill for approximately 10 minutes until the salmon is cooked through. Cooking times may vary according to the thickness of the fish.
Serve immediately, great with fresh boiled new potatoes, rice, cous cous or crusty bread.
Pheasant Wrapped in Bacon with Honey Glazed Parsnips
Allow one large or two small breasts per person.
Wash and dry the pheasant breasts, then wrap tightly in fatty or streaky bacon.
Fry the bacon wrapped pheasant breasts in a medium hot, heavy bottomed frying pan for about 20-25 minutes or until cooked through.
We serve it with honey and sesame parsnips, minted carrots and mash.
To make the parsnips, peel and slice lengthways 6 medium parsnips removing any woody core. Then gently fry in a little olive oil for about 15-20 minutes. 5 minutes before serving, coat with about 3 tsps of runny honey and sprinkle with toasted sesame seeds.
Hot Smoked Salmon Oriental Stir Fry
Serves 2
A delicious quick and healthy lunch or supper
Ingredients
1 Pack of Dundonnell Honey Roast Salmon broken into large chunks
2 Spring Onions Sliced diagonally
1 Red Pepper de-seeded and sliced finely
½ Red Onion sliced finely
2 handfuls of Bean Sprouts
1 Pack of Straight to Wok Noodles
1 tbsp Olive Oil
1 tsp Runny Honey
1 tbsp Dark Soy Sauce
Lime Wedges and Fresh Chopped Coriander to serve
Heat the Olive Oil in a hot frying pan or wok. Then add the Ready to Wok Noodles breaking them up as you put them in – stir them gently for 1 minute to get them underway.
Then quickly add the Spring Onions, Red Pepper and Red Onion stirring as you add. Add the Bean Sprouts, Honey Roast Salmon Chunks, then drizzle over the Honey and Soy Sauce; continue to stir gently as to not break the Salmon further. We like to keep the vegetables crunchy so we only cook it for another minute but you can cook it longer if you like!
Serve with lime wedges and sprinkle with the chopped coriander.
Dundonnell Smoked Salmon and Pea Frittata
serves 2
A great way to use up left overs – especially those left over potatoes from last night!
3 tbsp Olive Oil
4 Large Eggs beaten in a bowl seasoned with salt and pepper
1 x 100g pack Dundonnell Smoked Salmon cut into thick strips
4 or 5 boiled potatoes sliced thickly or cubed
1 cup of Frozen Peas
1 Large White Onion Chopped Finely
½ cup of Freshly Grated Parmesan Cheese (optional)
In a large non-stick frying pan (preferably one you can put under the grill) heat the olive oil to coat the bottom of the pan. Add the onions and fry gently on a medium heat until translucent. Then add the potatoes, salmon and peas stirring as you go – heat through for about 30 seconds to 1 minute. Try to roughly arrange the potatoes, salmon and peas evenly in the bottom of the pan.
Now pour over the egg mixture, tilting the pan to cover the vegetables and salmon. Allow to cook on a medium to low heat for 10 minutes or until cooked most of the way through. Now sprinkle over the Parmesan Cheese and put under a warm grill until the Frittata is cooked through or until the cheese is melted about 2-3 minutes.
Plain Smoked Mackerel with lime wedges and salad
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