James Martins’ Simply Delicious Wild Salmon Recipes

John West, the UK’s leading premium quality canned fish brand, has teamed up with celebrity chef James Martin to create a new range of quick and tasty recipes using its Reserve Red Salmon range. The recipes were designed to show just how delicious and versatile canned salmon can be.

James says, “Salmon is incredibly nutritious, bursting with protein and Omega 3 and John West’s canned Reserve Red Salmon retains all of this goodness. It’s full of flavour and extremely adaptable, making it perfect for a variety of simple family suppers. Add to your store cupboard essentials and you’ll never be stuck for choice.”

John West Reserve Red Salmon is caught as close to the river mouth as possible, where the fish are at their finest giving it a fuller, richer taste. All John West Salmon is wild from the pristine waters of Alaska and Canada, which is the source of the richest, most naturally tender and succulent salmon in the world.

Famed for its rich colour and full flavour, John West’s canned Reserve Red Salmon range includes skinless and boneless varieties making it easy to use and suitable for a wide selection of recipes.

John West’s Reserve Red Salmon can be found in supermarkets nationwide.

John West Reserve Red Salmon 180g £3.29

JAMES MARTIN’S SALMON AND HERB CROQUETTES


Serves 4

Preparation: 25 minutes

Cooking: 5 minutes

Ingredients:


1 x 180g can John West Reserve
Skinless and Boneless Red Salmon, drained
750g peeled Charlotte potatoes
1 tablespoon chopped dill
2 medium eggs
100g fresh white breadcrumbs
100g plain flour for dusting
Oil for deep frying
1 jar sweet chilli jam
80g watercress

Method: Place the potatoes in salted water and bring to the boil and simmer until tender. Drain and mash, season and cool. Once cold, add the chopped dill and John West Salmon. Mix well and season with salt and pepper to taste. Divide the mixture into 25g or 1oz pieces and roll into cylinder shapes on a lightly floured surface, you should end up with 20 in total. On a tray put the flour next to it, put the beaten eggs and next to that the breadcrumbs. Coat them first in the flour, then egg, then in the bread crumbs and repeat to give them a double coating. Place in the fridge for 1 hour to firm up before cooking. Preheat the oil to 190c/375f and deep fry the croquettes until golden brown - it should take 1 to 2 minutes, drain on kitchen paper. Serve hot with a little pot of sweet chilli jam for dipping on the side with some watercress.
 

JAMES MARTIN’S SALMON, THYME AND LEEK TART


Serves 4

Preparation: 15 minutes

Cooking: 45 minutes

Ingredients:
1 x 300g pack ready-made short crust pastry

For the filling
1 x 180g can John West Reserve Skinless and Boneless Red Salmon, drained
Splash of olive oil
1 large sliced white onion
2 cloves of garlic, crushed
250g baby leeks green tops removed and halved
2 eggs, beaten
3 egg yolks
250 ml double cream
75 ml milk
300 g English cheddar, grated
2 sprigs fresh thyme

Method:
Pre-heat the oven to 190C/375F/Gas 5.
Roll out the pastry on a lightly floured surface and line a 22 cm or 10" flan dish that has been well buttered and lightly floured. Line the flan dish with the pastry, but don't cut off the edges of the pastry yet then set to one side.
 
Place a pan over a medium heat with a little olive oil add the onions and garlic and sweat them for about 3 minutes.
Add the cut leeks and cook for a further 3 minutes. Remove from the heat and set to one side.

Combine the eggs and egg yolks, cream and milk in a bowl and season well. Mix in half of the cheese and spoon into the pastry case.
Add the John West Salmon, onion and leek mix. Top with the remainder of the cheese and then finally the thyme. Place into the oven and cook for about 30 minutes or until set. Remove from the oven allow to cool slightly, trim the edges of the pastry and remove from the ring. Place onto a large plate, ready to serve.