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Healthy salmon and potato salad Salmon Tempura with Chilli Oil Creamy Dill and Salmon Pasta Herby Steamed Salmon Granny's Salmon Cakes

Healthy salmon and potato salad

Ingredients * 12 small new potatoes * 250 grams fresh asparagus * 200 grams Wester Ross Salmon Fillet * dill for garnish * freshly ground black pepper Dressing * 2 tablespoons chopped parsley * 2 tablespoons chopped fresh dill * 2 teaspoons Dijon mustard * 1/4 cup oil * 3 tablespoons White vinegar * 1 cup mayonnaise
1. Scrub potatoes. Cut in half. Cook in boiling salted water until almost tender
2. Snap wood ends from asparagus. Place on top of potatoes and simmer for 5 minutes. Drain potatoes and asparagus well.
3. Poach salmon in simmering water for 3 to 4 minutes or until just cooked. Drain and cool.
4. Mix potatoes, asparagus and salmon together. Pour dressing over. Garnish with dill and grind black pepper over.
5. Mix parsley, dill, mustard, oil, vinegar and mayonnaise together until combined ans gently pour over salad

Salmon Tempura with Chilli Oil

Ingredients * 225 g (8 oz) Wester Ross salmon fillet, cut into medallions * Sea-salt and freshly ground black pepper * Sunflower oil, for deep-frying * 50 g (2 oz) plain flour * 50 g (2 oz) cornflour * ice cold, fizzy mineral water * chilli oil, to serve * Sprigs of fresh coriander, to garnish (optional)
1. Season the salmon with salt and pepper and a little lemon juice.
2. Put the tempura ingredients into a bowl and give a quick mix. There's no need to work the mixture, a quick swish with chopsticks is the traditional method, leaving the mixture still containing the odd lump or two. Pour the oil for deep-frying into a pan until it is one-third full and heat it to 190°C/375°F. Dip the pieces of salmon in flour then in the batter and fry a few at a time for about 2 minutes, until crisp and golden. You may need to turn the pieces half way through cooking, so don't overcrowd the pan. Drain the salmon on kitchen paper and keep warm while you cook the rest.
5. To serve, drizzle a little chilli oil round the tempura salmon. Coriander to garnish.

Creamy Dill and Salmon Pasta

Ingredients * 375g tagliatelle pasta * 2 x 142ml pots single cream * salt and freshly ground black pepper * Juice of ½ lemon * 250g pack Ullapool Smokehouse smoked salmon trimmings * 15g pack fresh dill, finely chopped
1. Cook the pasta as pack instructions.
2. Combine together the cream, seasoning, lemon juice and salmon and heat gently for 1 minute.
3. Drain the pasta then combine with creamy sauce base, sprinkle with the dill and serve immediately.

Herby Steamed Salmon

Ingredients *4 x 175g (6oz) Wester Ross salmon fillets *150ml (1/4 pint) water *1 bunch of coriander, washed and roughly chopped *18 mint leaves *3 crushed garlic cloves *1/2 tsp salt *3 green chillies, no seeds *juice and zest of 2 limes *1 tbsp runny honey *2 tsp fresh ginger, peeled and grated *1 tbsp fish sauce *stir-fried noodles and vegetables, to serve
1. For the dressing, place the coriander leaves and stalks, mint leaves, garlic, salt and chillies into a food processor and whizz into a paste. Add the lime juice and zest, honey, ginger and fish sauce and process.
2. Place the salmon in a bowl and spoon over half the dressing. Marinate for 20-30 minutes.
3. Bring the water to the boil in the bottom half of the steamer. Wipe most of the marinade off the salmon. Place the bowl with the marinated salmon in the top half and steam for 4-6 minues. Remove from the steamer and leave to sit for a minute.
4. Serve the salmon on a bed of stir-fried noodles and vegetables drizzled with the remaining dressing.

Granny's Salmon Cakes

Ingredients *400-500g Wester Ross salmon fillet *200g mached potatoes *80g minced onion *6 tsp breadcrumbs *2 eggs *flour for dusting *oil for frying
1. Poach salmon. When cool, cut into small bites
2. Mix the mash, salmon and onion with one egg; season.
3. Form cakes; Dust with flour and then dip into the remaining egg and breadcrumbs
4. Fry gently until golden brown
5. Serve with cream-dill sauce and fresh salad