• 4 x 175g/6oz portions of salmon
• 3-4 courgettes – sliced
• 450g/1lb broccoli – divided into florets
• Sauce
• 300ml/½ pint water
• Juice and rind of 2 lemons
• 25g/1oz cornflour
• Scallions
• Freshly milled black pepper

• Using a bamboo or conventional steamer arrange the vegetables in the bottom section. Season. Arrange the salmon on the top section and set the steamer over boiling water. Cook for 10-12 minutes.
• To make the sauce infuse the lemon juice and rind in water over a gentle heat. Thicken with blended cornflour.
• Arrange the cooked fish and vegetables on a serving dish and pour lemon sauce over the fish. Serve garnished with slivers of scallions.

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July is a good time for wild salmon, and fingers of succulent salmon fillet stand up well to being seared in hot, flavoured oil.

The crisp exterior contrasts with the moist flavour of the fish.

Combined with a salad of soaked cracked wheat (sold as bulgar in most supermarkets and healthfood stores) and a tangy mix of sweetcorn, peppers and chillies, the salmon makes a perfect dish for a light summer meal.

• 450g-675g/1-1½lb salmon fillet
• Sea salt
• 1 tablespoon vegetable oil
• 1 dessertspoon chilli oil

• 170g-225g/6-8ozs bulgar – soaked
• ½ red pepper – very finely diced
• ½ green chilli – very finely diced
• ½ red chilli – very finely diced
• 1 tomato – skinned and diced
• 1 tablespoon chopped coriander
• 55g/2ozs cooked sweetcorn

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 red chilli – very finely chopped
• Coriander
• Salt and freshly milled black pepper
• Place all dressing ingredients in screwtop jar and shake vigorously.

• Cut salmon into portions. Wipe well with kitchen paper. Rub skin-side with sea salt. Heat oils in heavy pan. Place salmon skin-side down in pan. Cook without turning until skin crisps. Briskly sear the other three sides.
• Combine ingredients for salad and dressing.
• Arrange salmon and salad on plate and drizzle just a hint of dressing around the plate. Serve with tossed salad.

*You can substitute sea trout, tuna, monkfish.

• 4 x 170g/6oz portions salmon
• Sprigs of fresh herbs – choose from dill, parsley, coriander, marjoram, chives
• Green peppercorns
• 4 tablespoons white wine
• Salt and pepper
• Oil
• 4 large circles each of greaseproof and foil paper

• Place portions of salmon on lightly oiled foil.
• Scatter herbs and peppercorns on fish, season and pour wine over.
• Fold over foil and greaseproof paper and seal edges.
• Bake parcels in a pre-heated moderate oven 190oC/375oF/Gas 5 for 15-18 minutes.

• 1 whole salmon - gutted - well washed, gills removed.
• butter
• Parsley stalks
• Bayleaves
• Salt & Pepper

• Arrange prepared fish on buttered foil
• pour ½ glass water or wine over fish, add seasonings - parsely bayleaves, salt and pepper.
• Fold foil loosely over fish to enclose completely and seal edges.
• bake at 190°C /375°F/Gas Mark 5, allowing 10 minutes per lb.

• Arrange prepared fish on rack
• lower it into cold water, add seasonings.
• Heat to simmering point, simmer for 8-10 minutes
• remove from heat, allow fish to cook and cool in liquid.
• remove & garnish

• 450g (1lb) cooked salmon
• 25g (1oz) butter
• 1 onion - finely chopped
• 450g (1ld) cooked mashed potato
• Salt & Pepper
• chopped parsley
• 25g (1oz) wheaten flour or porridge flakes (for coat)

• Melt butter in a loarge saucepan.
• add chopped onion and sauté until soft
• add flaked fish, potato and parsely. Season and mix well.
• For the mixture into round cakes and coat with wheaten flour or porridge flakes.
• Fry in a little oil and butter until golden brown on both sides.
• Drain & serve immediately.

• 4590 g (1lb) smoked fish
• 225g (8oz) cooked long grain rice.
• Bayleaf
• parsley stalks
• lemon slice
• Choose from - finely chopped: Roased red or green pepper, corn, spring onion, peanuts, pineaple chunks, hard boiled egg.
• 3 tbsps. mayonnaise
• Chopped parsley
• Salt & freshly milled pepper

• Place fish in cold water. Add parsley stalks, bayleaf and lemon slice.
• Bring to a simmer and cook gently for 4-5 minutes. Remove, flake and chill
• Combine all the ingredients in a large bowl.
• Fold in mayonnaise
• Sprinke with lots of chopped parsly and serve.

Order Smoked Salmon here

• 4 portions of salmon or trout
• 55g (2oz) spinach leaves - stalks removed
• 1 small carton natural yoghurt
• Salt & pepper
• Lettuce leaves to garnish

• Place fish in steamer and cook for 4-5 minutes, or until cooked through at the thickest part. Remove & chill.
• Blanch spinach leaves, cool and squeeze out excess moisture
• Blend spinich in a food processor and gradually add in yoghurt.
• Season to tast
• Arrange salmon on sraving dish. Pour dressing over.