Salmon scallops/10 recipes

An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.

These moist fish cakes are delicious with some baked beans.

Easy garlicky roasted potatoes. Like scalloped potatoes but without a goopy sauce.

Asparagus and bacon are a match made in heaven. Baked into a quiche it's prefect for a Sunday brunch. Quite easy to prepare if you use a ready made pie shell.

Creamy yet refreshing. The salmon and new potatoes were tossed with a creamy dressing, and it was so tasty.

La Madeleine's Tomato Basil Soup recipe

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Pan-Fried Salmon Cakes

.

Spread with a thin layer of tomato sauce or pizza sauce, topped with broccoli florets, olives, mushrooms and a few other veggies. Feel free to add cheddar cheese on top of the sauce before you add the toppings. The cheese-free version tastes delicious as well, without cheese we call it a flatbread.

Very tasty indeed! Super quick and easy to prepare yet somewhat sophisticated and rich tasting. A wedge of lemon went nicely with the quesadillas.

Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.

Homemade fish bun can be healthy. You can adapt this bun recipe to your own taste.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.