Thai Salmon Fishcakes with Quick Chilli Dipping Oil

These are a great lunchtime meal if you are following Slimming World - they come in at just 4.5 syns for the oil and Thai Green Curry Paste and I use my HEB for the Ryvita.

I serve with ribbons of carrot and cucumber made using a vegetable peeler a small side salad and a tiny pot of chilli infused oil.

The below makes two fishcakes - be warned they are moreish!

Here's how:
Dipping Oil:

• 1 tsp dried chilli flakes
• 2 tsp olive oil

Fishcakes:

• 1 100g fillet of salmon
• 2 spring onions
• 1 clove garlic
• 1 thumb of fresh ginger
• 1 red chilli
• Juice of 1/2 a lime
• 1 tbsp fresh coriander
• 1 tsp Green Thai Curry Paste
• 1 Original Ryvita 

Firstly in a small pot place the chilli flakes and the oil and leave to infuse a little - this is your dipping sauce and will act as a great dressing for any salad you serve alongside too.

Now drizzle in a tiny bit of oil or spray into a pan and place on a low heat.

Finely chop the spring onions, chilli and coriander and place into a bowl.

Mince the garlic and add to the bowl and grate in the ginger.Cut the lime in half and squeeze into the bowl.

Crumble the Ryvita into the bowl.

Next finely chop the salmon into small pieces and add to the bowl and give a good stir with a spoon.

Finally add the curry paste and again stir. Then you'll need to get your hands messy by smushing it all together with your hands and making two rounds which will be your fishcake. You could of course use an egg in this mixing process which will help bind the fishcakes too, I just chose not to.

Next add each fishcake to the pan and fry gently for three to four minutes on one side before turning over to do the other side. Each side should be nicely golden brown. Don't be tempted to cook for too much longer as the salmon will overcook. Enjoy!

Salmon Pasta Salad (Slimming World Friendly)

This is a super simple and light pasta salad dish ideal for hot summer lunches or dinners. 

This works out at 1.5 syns on Slimming World (for the light mayonnaise and Dijon mustard). 

The below serves x4 and can be served with the pasta and salmon hot or cold. 

Salmon Pasta Salad (Slimming World Friendly)

Here's how:

• 500g salmon
• 350g dried pasta
• 1 tbsp capers
• !/4 cucumber
• 3 tbsp frozen peas
• Handful dill fronds
• 2 large spring onions
• Salt
• Pepper
• 2 tbsp light mayonnaise
• 1 tsp Dijon mustard

Fill and boil the kettle and place the oven on at 180 degrees. 

Pop the salmon into an oven-proof dish and place into the oven for 10 minutes or until cooked through.

Cook the pasta with the boiled water and a pinch of salt according to the packet instructions or until cooked; usually between 9-11 minutes. 

Also cook the frozen peas and drain and set aside .

In the meantime prepare the rest of the salad ingredients. Dice the cucumber, pull the dill fronds apart and slice the spring onions and add all to a big bowl. Add the capers whole. 

Once cooked, drain the pasta and give a good shake and add to the bowl with the peas. 

Finally add the salmon, gently cut into flakes and add to the bowl.

Now add the light mayonnaise and Dijon mustard and season generously and give a really good stir till all of the pasta is coated with the sauce. 

Spoon into serving bowls and then add a few more dill fronds and a pinch of black pepper. Enjoy!

If you love salmon as we do, here are a few other dishes you may enjoy:

• Classic Salmon & Pea Fishcakes (Slimming World friendly)
• Cajun Salmon Tortilla Bowls (Slimming World friendly)
• Sticky Asian Salmon 
• Salmon & Dill Gnocchi Bake
• Thai Salmon Fishcakes with Quick Chilli Oil

Classic Salmon & Pea Fishcakes (Slimming World Friendly)

I call these Salmon & Pea Fishcakes 'classic' as they are flavoured with capers, mustard, spring onion and chives mainly, whereas I have shared a few other fishcake recipes previously which ave a bit of spice such as these Thai Fish Cakes with Quick Chilli Oil, Haddock Fishcakes, Tuna Fishcakes and Mexican Style Salmon Fishcakes  

I am following the Slimming World programme at the moment, and this was an 'on plan' meal at only 2.5 syns per portion for x2 fishcakes (this is for the small amount of flour and the wholemeal breadcrumbs - you could actually use HEB for this if you haven't already as I had yesterday). 

This recipe makes x8 fishcakes which I shared between the family, but if you're cooking just for you, these would keep in the fridge for a few days and you can also freeze them. I serve with a big salad for lots of Speed. 

I also made a quick and syn-free 'tartare sauce' by popping into a small bowl 3 tbsp fat free yoghurt, a tbsp of capers and a few cornichons chopped up with a squeeze of lemon juice, some chopped chives and a pinch of salt and pepper. 

Classic Salmon & Pea Fishcakes (Slimming World Friendly)

Classic Salmon & Pea Fishcakes (2.5 syns on Slimming World)

Here's how:

• 1/2 side of salmon or roughly 470g salmon 
• 1 large spring onion
• 3 potatoes (or some leftover mash potato)
• Handful fresh chives
• 1 tbsp English mustard
• 1.5 tbsp capers
• 150g frozen peas
• Salt
• Black and white pepper
• 1 slice of wholemeal bread
• 1 egg
• Fry Light Spray (I like to use the Rapeseed spray)
• 1 tbsp plain flour

Firstly place the x3 potatoes, with their skin on, into the microwave for fifteen minutes. 

In the meantime prepare the rest of the Salmon & Pea Fishcake ingredients. 

In a large bowl place the capers, English mustard, snip in the chives and finely slice the spring onion and add to the bowl. 

Take the 1/2 side of salmon or fillets, and chop into bite sized pieces and add to the bowl. 

Cook the frozen peas for a couple of minutes in boiling water, drain and add to the salmon mixture. 

Once the potatoes have cooked for fifteen minutes, remove from the microwave, slice in half, then spoon out the potato inside and place into the bowl. 

Season generously with white pepper and salt and use a fork or spoon to mush together and mix up until all of the ingredients are combined. 

Separate into eight almost equal sized amounts, and then use your hands to shape into a fishcake, circular shape and place onto a plate, repeat until you have eight fishcakes. 

Now into one bowl place the flour and season with black pepper and a pinch of salt. 

Into the second bowl, place the breadcrumbs from the wholemeal bread (I blitz in the Nutribullet). 

Into the the third bowl, crack in the egg, and give a quick beat. 

Now you are ready to pane the fishcakes. But first place a large non stick frying pan onto a low-to-medium heat on the hob and give a spray with the Fry Light, 3-4 sprays. 

To pane, firstly, take one fishcake and roll into the seasoned flour, then place immediately into the beaten egg, and finally roll in the breadcrumb mixture. Set aside on a clean plate. Repeat until all of the fishcakes have their breadcrumbs and are ready to cook.

Place each fishcake into the pan and pop a timer on for five minutes. 

After five minutes, carefully turn each fishcake over, they should be slightly golden. I use two tablespoons to turn over carefully. 

Cook for a further five minutes and serve with a wedge of lemon, a big salad and if you like, the Fat Free Yoghurt Tartare Sauce. Enjoy!

Chilli Crab Noodles

These Chilli Crab Noodles are utterly delicious, really quick and easy to make and pack a fiery chilli punch.

I have recently started Slimming World, and in case anyone else follows that diet, the entire dish is only 2.5 syns for the sesame oil and Sriracha making it less than 1.5 syns per serving. 

I really like the heat of x2 red chillies, but if heat isn't your thing reduce to one, or take out entirely. I also add fresh coriander which I adore, right at the end, but if you're not keen on the flavour of coriander you could try mint or basil instead.

The below serves two. 

Chilli Crab Noodles

Here's how:

• 200g white crab meat (fresh or tinned is fine)
• 1 garlic clove
• 3cm piece of fresh ginger
• 2 red chillies
• 4 spring onions
• 1 tsp sesame oil
• 1 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of 1 lime
• Tenderstem broccoli 
• Handful coriander
• 90g cooked vermicelli rice noodles

Firstly add the tsp of sesame oil to a wok and pop on a low heat.

Slice the spring onions, red chillies, garlic and ginger and add to the wok to slowly soften and flavour the oil.

Once the base is all cooked down, add the rice noodles, the soy sauce, fish sauce and sriracha and use a spatula or wooden spoon to move it all around and ensure the noodles take on all of that flavour. 

While the noodles are heating through (they just need a minute), roughly chop the coriander leaves and set aside. 

Now add the crab meat to the wok and again, move it all around and mix it into the noodle and vegetable mixture until it's heated through; 1-2 minutes is plenty. 

Remove from the heat, squeeze over the lime juice, which will add a lovely freshness and add most of the coriander and mix again before dividing between two plates. 

Now return the wok to the heat, and add the tenderstem broccoli; this will cook in just a couple of minutes on a high heat. 

Serve with the Chilli Crab Noodles and scatter over any remaining coriander leaves as a garnish.