Jamie Oliver, the culinary wizard who has charmed audiences worldwide with his approachable cooking style, continues to inspire home cooks with an array of mouth-watering recipes.
From rustic Italian pasta to vibrant, healthy salads, Oliver’s flair in the kitchen unites simplicity and flavour, making it accessible for even the most novice of cooks.
If you’ve ever wanted to master the skills to create meals that echo Oliver’s signature style, then you have to bookmark these recipes.
“Salmon is one of the most common fish that we buy, so I wanted to share one of my favourite cooking methods for it,” he said.
Whether you’re a multitasking mom, a weekend entertainer, a curious home cook, or just someone looking to try something new, these salmon recipes promise something special for everyone.
They’re perfect for cosy weeknights, friendly gatherings or even a quiet moment of indulgence.
Smoked salmon pasta
Serves: 1
Ingredients
125g fresh lasagne sheets
2 spring onions
80g spinach
60g smoked salmon (2 slices)
1⁄2 a lemon
5g Parmesan cheese
Extra virgin olive oil
1 tbsp cottage cheese
Method
Put a kettle of water on to boil. Cut the lasagne sheets in half lengthways, then into 2cm strips. (You can use a crinkle-cut knife, or a normal knife if you don’t have one).
Trim the spring onions and finely chop with the spinach and half the salmon.
Finely grate the lemon zest, then the Parmesan, keeping them separate.
Put a 28cm frying pan on a high heat.
Once hot, put a little drizzle of olive oil into the pan with the spring onions, spinach, chopped salmon, and lemon zest.
Scatter the pasta into the pan, then carefully pour in enough boiling water to just cover the pasta – about 250ml.
Let it bubble away for 4 minutes or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
Turn the heat off, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, then season to perfection.
Delicately tear over the remaining salmon, and finish with a kiss of extra virgin olive oil, if you like.
Salmon in a bag
Serves: 2
Ingredients
1⁄2 x 460g jar of roasted red peppers
15g smoked almonds
1 x 400g tin of chickpeas
1⁄2 a bunch of flat-leaf parsley (15g)
30g chorizo
2 x 150g salmon fillets, skin on, scaled, pin-boned
Olive oil
Method
Preheat the oven to 220°C. Place a large sheet of thick tin foil on a roasting tray, leaving half overhanging.
Make the sauce by draining the peppers and placing them in a blender with almonds, most of the chickpeas (reserve a few for sprinkling)and their liquid, and the parsley stalks, reserving the leaves. Blitz until smooth.
Season to perfection, then spoon into the centre of the foil in the tray.
Finely slice the chorizo. Use a large sharp knife to slice two 1cm-deep cuts into the skin side of the salmon, then stuff in the remaining herb leaves.
Scatter the chorizo and the remaining chickpeas over the sauce (like you see in the picture), then sit the salmon on top.
Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil.
Fold in the foil overhang, and twist the edges to seal. Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through.
Serve with a portion of steamed or roasted seasonal veg on the side.