Salmon & lentils with chorizo, asparagus and balsamic dressing

 Lorraine Pascale knows how to make simple turn amazing.

2 x 125g salmon fillets
75 g chorizo
100 g asparagus tips
400 g tin of puy or green lentils (I cooked dry green lentils beforehand instead of tinned lentils)
2 sprigs of fresh rosemary

Dressing:
5 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp maple syrup (or honey)
a small dollop of Dijon mustard

Season salmon with salt and pepper. Fry fish in oil in a pan. Cut chorizo in bite size chunks and set aside. Trim asparagus and fry them in a dry pan, add chorizo and washed cooked lentils. Add rosemary leaves and cook for about 5 minutes. Whisk dressing ingredients together and drizzle over lentils and salmon.

Creamy Salmon Pasta

300 g penne
300 g broccoli
300 g boneless skinless salmon fillet
150 g packet soft cheese with garlic and herbs
140ml single cream
2 tbsp sun-dried tomato paste or chopped sun-dried tomatoes

Cook the pasta according to the packet instructions, adding small florets of broccoli for the last 3 minutes of cooking. Meanwhile, put the salmon in a frying pan, season and just cover with water. Bring to boil, then simmer covered for 6 minutes until flesh flakes easily with a fork. Transfer to a plate and keep warm.
Mix the soft cheese with the cream and sun-dried tomato paste to make a smooth sauce. Season to taste.
Drain the pasta and broccoli, then tip back into the pan. Pour in the sauce and stir well, Flake the salmon into large chunks and gently mix into the pasta. Season with black pepper and serve.

Smoked salmon and avocado terrines

450 g smoked salmon slices
100 g Chevre or any other goat cheese
3 tbsp chopped chives
3 large ripe avocados
3 tbsp lemon juice
sweet chilli sauce
rocket salad to serve (now I feel particularly ashamed for this bit, as I didn't have any rocket salad at the time and the green stuff in the picture looks like something you would give your pet rabbit for lunch, but oh well, this was just practicing)

You will also need 8 ramekins or suffle dishes, which you slightly grease with sunflower oil, line with clingfilm and then a large piece of salmon (or 2 small ones), leaving free edges. Mix diced avocado with lemon juice, salt and pepper, crumbled cheese and chives (I didn't have any chives and used very finely chopped small onion, which was a pretty good idea as it spiced up a dish a bit). Fill ramekins with this mixture, press slightly, cover with loose salmon ends and then clingfilm. Leave in a fridge for at least 4 h, better overnight. Serve with chilli sauce and salad.

Salmon and new potatoes

1 kg new potatoes
2 tbsp olive oil
1 red onion
1 orange - zest and juice
handful of fresh dill (I used dried though)

Heat the oven up to 190°C. Wash potatoes and put into ovenproof dish, sprinkle with salt and olive oil, and bake in the oven for 15 minutes. Then add onion rings and bake for another 15 minutes. Then bring heat up to 220°C and add salmon pieces, sprinkle with orange zest and juice, also dill and freshly ground black pepper with some salt and bake for 8-10 minutes.

Salmon and prawn pie

20 g butter
a bunch of spring onions
1 tbsp plain flour
200 ml milk
375 g salmon fillet
100 g king prawns
80 g frozen green peas
lemon zest and juice
4-8 filo pastry sheets

Heat oven to 180° C. Melt butter in a large pan and cook chopped onions for few minutes, add flour, heat for 30 sec., pour milk. Then add salmon cubes, prawns, peas, lemon zest and juice, season. Heat for about 5 minutes. Then pour this mixture into an ovenproof dish, cover with filo sheets brushed with melted butter (or oil for a healthier option) and bake in the oven for 15 minutes.

Salmon with almonds and cheese

I found the recipe here, however, my version is slightly different, and I've added garlic.

2 salmon fillets
2 tbsp flaked almonds
2 tbsp chopped parsley
1 garlic clove, crushed
25 g cheese (emmental is the best, but I've tried it with other kinds, such as cheddar, as well)
salt, pepper, lemon juice

Season salmon and sprinkle with lemon juice. Leave for couple of minutes, while you are mixing almonds, parsley, garlic and grated cheese. Press it on the top of salmon pieces. Cook in 190°C for about 15-20 minutes.