Five healthy salmon recipes to keep your new year resolutions going

Salmon is rich in essential nutrients, including important omega-3 fatty acids, which help control disease and help build nerve and brain tissue. It's also a delicious source of protein, which is incredibly versatile and can be cooked many different ways to suit all styles of cuisine.

To inspire you to continue cooking healthy meals well into 2024, we've picked out a few of our favourite recipes...

Scottish Salmon Poke Bowl

Ingredients (for the salmon)

• 450g Scottish salmon (sashimi grade)
• 1tsp sesame seeds
• 1tbsp rice wine vinegar
• 1tsp grated ginger
• 1tsp minced garlic
• 1tbsp sesame oil
• 2tbsp soy sauce
• 1 spring onion
• 1tsp honey

Ingredients (for the poke bowl)

• 1 carrot
• 1 avocado
• 1 cucumber
• Lime (wedged)
• Radishes (sliced)
• 1 spring onion
• 120g edamame
• 1tsp sesame seeds
• 30g pickled ginger
• 30g seaweed (wakame)
• 240g sushi rice (cooked and seasoned)

Step 1

In a bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, honey, grated ginger, and minced garlic to create the marinade for the salmon.

Step 2

Cut the salmon into bite-sized cubes and place them in a bowl. Pour the marinade over the salmon and gently toss, ensuring each piece gets coated. Cover then refrigerate for 30 minutes.

Step 3

Divide the seasoned sushi rice amongst the serving bowls and then top with the marinated salmon pieces.

Step 4

Grab the carrot, cucumber and radishes, and cut these into thin slices. Cut the avocado into slices or cubes too. (Feel free to customise these ingredients and use other vegetables if these aren't to your taste!)

Step 5

Arrange the avocade, cucumber, carrot, edamame and radishes around the salmon cubes. Use the seaweed, pickled ginger and spring onion to garnish the bowl.

Step 6

Drizzle additional soy sauce and seasame oil over the bowl, and squeeze the juice of your lime wedges for a burst of citrus flavour! Serve chilled and enjoy!

Grilled Teriyaki Salmon with Pak Choi

Ingredients

• 2 salmon fillets
• 35g teriyaki sauce
• 5ml sesame oil
• 3 pak choi (cut lengthways)
• 1 garlic clove (roughly chopped)
• Sesame seeds (to garnish)
• Lemon (to garnish)

Step 1

Place the salmon skin-side down on a baking sheet with oil. Brush with some teriyaki sauce and grill for 6-8 minutes, until just cooked.

Step 2

Meanwhile, heat the sesame oil in a pan. Add the pak choi cut-side down, followed by the garlic.

Step 3

Cook the pak choi for just 30 seconds. This should char them slightly. Then drizzle in 2tbsp of the teriyaki sauce and 2tbsp of water.

Step 4

Cover with a lid and continue to cook for 2-3 minutes, until the pak choi is tender. Serve alongside the salmon and scatter sesame seeds across the dish. Garnish with the juice of a lemon and enjoy!

Salmon & Pineapple Skewers

Ingredients

• ½ small pineapple (peeled, cored and cut into chunks)
• 2 salmon fillets (skin removed)
• 3tbsp olive oil
• 3tbsp sweet chilli sauce
• 2 garlic cloves (minced)
• 2tsp ginger (freshly grated)
• 2tsp sesame oil
• ½ tsp crushed red pepper flakes
• Lime wedge

Step 1

Preheat grill to medium heat and place wooden skewers in water to soak. Skewer pineapple and salmon pieces, alternating, until all are used. Place the skewers on a large baking sheet.

Step 2

In a medium bowl, combine olive oil, chilli sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt. Whisk until combined and brush all over skewers.

Step 3

Place the skewers on the grill and cook, flipping once. Brush the cooking skewers with any remaining sauce. Keep this up until the salmon has cooked through (this should take around 8-10 minutes).

Step 4

Plate up the skewers and top with a garnish of your choice (e.g. spring onions or sesame seeds) and serve with lime wedges.

Thai Red Salmon Curry

Ingredients

• 400g new potatos (chopped into small pieces)
• 150g sugarsnap peas
• 150g baby corn
• 1tbsp sunflower oil
• 1 garlic clove (crushed)
• 4 levelled tbsp red thai curry paste
• 400ml coconut milk
• 1tbsp fish sauce
• 1tsp brown sugar
• 4 salmon fillets (skinned)
• 240g Thai jasmine rice
• Fresh coriander
• Lime wedges
• Red chilli (chopped)

Step 1

Heat a pan of water until boiling. Add the potatos, bring back to the boil and cook for 5 minutes.

Step 2

Add your sugar snap peas and baby corn to the pan then continue to boil for up to 5 extra minutes. Drain and set aside (keeping 100ml of the cooking water).

Step 3

Heat the oil in a large pan and cook the garlic and curry paste over a medium heat for 2 minutes, continously stirring.

Step 4

Add the coconut milk, fish sauce, sugar and reserved water. Simmer partially covered for 5 minutes.

Step 5

Add the salmon and potatoes, sugar snap peas and baby corn, and bring back to the boil. Simmer for 5-10 minutes until everything is cooked.

Step 6

Serve with steamed jasmine rice, plus fresh coriander, red chilli and lime to garnish. Enjoy!

Scottish Salmon & Pumpkin Soup

Ingredients

• 400g Scottish salmon fillets (cut into approx. 2cm cubes)
• 150g pumpkin seeds
• 1 small pumpkin
• 1 onion
• 400ml of vegetable stock
• 200ml of coconut milk
• 1tbsp preserved lemon (finely chopped)
• 30g butter
• 2tbsp olive oil
• 2 parsley sprigs
• Salt and pepper

Step 1

Peel and chop the onion and the pumpkin. Cut the flesh of the pumpkin into small pieces.

Step 2

Brown the onion in a saucepan over a medium heat with the butter for around 3 minutes. Add the pumpkin pieces, vegetable stock, coconut milk and then season with salt and pepper.

Step 3

Bring the saucepan to a boil and then leave it to simmer for 25 minutes at a medium heat.

Step 4

Toast the pumpkin seeds in a pan over a medium heat for 2 minutes. Let them cool down, before grinding them into a coarse powder using a food processor.

Step 5

Coat the salmon cubes with the pumpkin seed powder, pressing it into them.

Step 6

Add the preserved lemon to the saucepan and blend everything to obtain a creamy soup.

Step 7

Cook the salmon cubes for 3 seconds on each side in a pan over a high heat with olive oil.

Step 8

Pour the soup into bowls, place the cooked salmon cubes on top, and then garnish with parsley sprigs. Enjoy!