Chili and Lime Salmon Recipe with Lurpak

Salmon gets cooked only on the rare occasion in our household. It's one of those things that I'm totally aware is very good for me, but that I can't bring myself to make and eat very often. Even then, when we do have salmon, it's most likely raw atop a lil' bed of sushi rice, mmmmm. 
But, when Lurpak invited me to try their new range of infused butter, I knew the chili and lime flavour* had to be tried on a nice piece of salmon. I've always been a much bigger lime fan than lemon, which is the more classic addition to any fish seasoning. Usually I spend a bit of time adding olive oil, salt, pepper, lemon juice (sometimes it just feels right) and parsley, but with this I simply dolloped a teaspoon of the infused butter on top of the salmon and we were ready to get cracking in the oven. 
The chili added a nice kick of heat to something that otherwise may have been overtly fish-y, and it is definitely something I would give a go again. I served mine over brown rice with cabbage, but there are so many other ways this could be served. Next time, I'm thinking a salmon pasta dish will be really tasty with the chili and lime!
If you're a little lazy in the kitchen, or don't have the time to season your salmon with care, I would recommend giving this a go to please guests or the family.
Ingredients (serves 1): - 1 piece of salmon (preferably boneless) - 1 tablespoon Lurpak Chili and Lime infused butter*
Method - Preheat your oven to 180 degrees (Celsius) - Place a fairly large piece of foil on a baking tray. - Pop the salmon on the centre of the foil and place the butter on top of the salmon. - Bring the edges of the foil together over the salmon and lightly scrunch. - Cook in the oven for 20-25 minutes. - Unfold the foil and enjoy!
What is your favourite way to cook salmon?
Although this post features gifted products, all opinions are as always my own.
Follow me on Bloglovin | Twitter | Instagram | Facebook | Youtube

Chunky salmon and tomato soup recipe

Salmon and tomato aren't the most traditional pairing I know, but I really love the taste of this recipe. It took me ages to devise a name for it because it's quite a versatile dish - it can be used as a chunky soup, a pasta sauce, as a pizza topping, anything really. They all taste delicious IMO, but I make it most often as a soup. 

Salmon has so many beneficial properties, but honestly? I find the taste of cooked salmon a little too strong for my liking. Mixing it in with the ingredients of this soup mutes the flavour a little, so it still comes through but without being overpowering. 

Ingredients (makes 2 servings):

2 tsp extra virgin olive oil

1 tin chopped tomatoes

1 red onion

1 clove garlic

70g salmon 

Lemon juice

Salt

Ground black pepper

Parsley

Basil

Dried, chopped chili

Method:

1.) Preheat the oven to 200 degrees celsius (180 for a fan oven).

2.) Place the salmon skin side down on a sheet of foil. Pour a teaspoon of extra virgin olive oil over it and rub in with the back of the spoon. Squeeze a little bit of lemon juice and sprinkle a little bit of sea salt, ground black pepper and parsley over the top.

3.) Loosely wrap the foil around the salmon so that it comes together at the top. Place in the oven for 20 minutes.

4.) Whilst that cooks, finely chop the onion and garlic.

5.) Heat the second teaspoon of extra virgin olive oil in a saucepan. Add the onion and garlic and cook until softened. 

6.) Add the chopped tomatoes and leave to simmer for 15 minutes.

7.) Take the salmon out from the oven, unwrap and finely chop.

8.) Add the salmon, basil and chili to the tomato mixture and stir. 

Enjoy! 

Follow me on Bloglovin | Twitter | Instagram | Youtube | Facebook