Oriental Salmon

We are now in the Scottish Borders and getting lovely salmon. This recipe worked a treat. I got a tail of Salmon and baked it in foil at 350F with just some butter, salt, pepper and parsley for 30 minutes. Then I skinned it and split off the four main fillets. I served it with a stir fry (pak choy, mushrooms carrots onions and baby corn) and plain Jasmine rice, and at the last minute fried some garlic and ginger and spring onions chopped and added that to a qtr cup of good soy and poured it over the fish fillets. Very nice

Curry Cabbage and Salmon

1 large tin of red salmon
1 sweetheart type cabbage
Onion, garlic, peppers
1/2 tin of tomatoes
curry powder

I suspect this would work extremely well with fresh salmon, although I have only used tinned. Chop a cabbage finely, open salmon and clean (pick out bones and skin). Heat a cover able pot with a little oil (frying pan, wok or Caribbean round bottomed pot). Take curry powder and mix with a little water to make a paste (2 tablespoons). Pour this in the hot oil and let cook for about 2 minutes. Throw in an onion chopped, 4 cloves of garlic chopped, a piece of WI pepper, let cook for 2 minutes then add cabbage and half a tin of tomatoes, stir cover and leave for 10-15 minutes until cabbage has fallen. Add tinned salmon,  salt and pepper. stir and leave for 5 minutes without heat to settle. serve with white rice.