Fish Chowder

This is a really delicious and hearty, thick and fragrant soup - or chowder as it is made with milk and cream. 

You can use a selection of fish here but I think a mixture of both smoked and unsmoked gives such good flavour and prawns are another great addition. I tend to portion up my 'mixed fish' and put into bags in the freezer which will include salmon, cod and smoked haddock - I then defrost and use for this Fish Chowder for my Healthy Fish Pie or even my Simple Fish Stew. 

With the herbs - you can use parsley, tarragon or chives - I like the oniony taste of chives personally but they all work and bring something else to this dish.

The below serves x4 - recommend serving with a ton of fresh, crusty, buttered bread.

Fish Chowder

Here's how:

• 1 salmon fillet 
• 1 cod fillet (approx 200g)
• 1 smoked haddock fillet (approx 200g)
• 1 pack frozen prawns (I use the Lidl Deluxe ones which can be cooked from frozen)
• 2 rashers smoked bacon
• 1 tbsp flour
• 250g potatoes (when peeled)
• 650ml fish stock 
• 300ml whole milk (you can use semi skimmed or skimmed but the final chowder will be thinner)
• 2 tbsp cream (single or double)
• Pinch cayenne pepper
• Pinch nutmeg
• Black pepper
• 1 red onion
• 1 garlic clove
• 5-6 chives
• Drizzle olive oil

Firstly drizzle the olive oil into a large saucepan and place on a low heat.

Finely dice the onion and mince the garlic and add to the pan.

Chop the bacon into small squares and add to the pan.

Chop the peeled potatoes into small diced cubes of approximately 1cm2 and give a good rinse. 

Once the bacon is cooking away and you've turned over, add the potato to the pan and allow it to cook for a few minutes, moving around with a spatula. 

After a few minutes, add the plain flour and mix around - this will act to thicken the soup later on.

Pour over the fish stock, season with black pepper, a pinch of cayenne pepper and a pinch or a little grating of nutmeg. Give a good stir and allow to cook for 15 minutes. 

In the meantime, chop the fish into small, bite-sized chunks and set aside. 

Chop the chives and set aside too. 

After fifteen minutes, test a potato cube, it should be just about cooked through. 

Now add the milk, stir through and leave to cook for a further five minutes. 

Now add the salmon, cod, smoked haddock and prawns and cook for 4 minutes, then stir through the cream and move off of the heat. 

Add half the chopped chives and stir through before ladling into four bowls and then finishing with a few more chives. Enjoy!

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

Healthy Fish Pie (Slimming World Friendly)

I have tweaked my usual fish pie recipe here to make it more appropriate for Slimming World and it went down so well I had to share this one. It still had the rich and creamy flavour that we love, was packed full of fish, and certainly didn't feel like 'diet food.' It has 1 syn which is for the half fat creme fraiche.

You can use any fish you want inside the pie, I like the combination of smoked and unsmoked fish for added flavour and frozen prawns are a great shout too. I have recently discovered how good frozen fish is too which also works well here.

Usually I would grate cheese over the buttered mash, but here, I just mashed with a few drops of milk (part of Healthy Option A Choice) and brushed the mash potato topping with egg to help it to brown in the oven. 

The below serves a family of four - or four portions. 

Healthy Fish Pie (Slimming World Friendly)

Here's how:

• 1 onion
• 2 sticks of celery
• 1 cod fillet
• 1 smoked cod or haddock fillet
• 1 salmon fillet
• 1 pack frozen raw king prawns
• 1 fish stock cube
• x4 tbsp half fat creme fraiche 
• 1 tsp Colman's English Mustard Powder
• 200g frozen petit pois peas
• 400g white potatoes (any that mash well but I like Maris Pipers) 
• 1 egg
• Salt
• Black Pepper
• Fry Light Sunflower Oil

Pre-heat the oven to 180 degrees and fill a large saucepan with water and a pinch of salt. 

Peel the potatoes and chop into small pieces and add to the water, bring to the boil on a medium heat, then turn down and simmer for twenty minutes or until the potatoes are cooked right through. Drain and then return the potatoes to the pan and place back on the heat for a few seconds, shaking, which will help to remove any leftover water in the potatoes so they don't turn to mush. 

Remove from the heat, mash with a little milk and season with salt and pepper to taste then set aside. 

For the fish pie sauce, add some Fry Light, just a couple of sprays, to a frying pan on a medium heat. Dice the onion and finely slice the celery and add to the pan to gently soften. Make up the fish stock cube in 150ml boiled water and add to the pan, keeping on a medium heat. Add the creme fraiche, the mustard powder and some black pepper and mix well until combined. Cook for a good ten minutes or until the sauce is quite thick and glossy. 

To prepare the fish, simply chop the cod, salmon and if you are using, haddock, into bite sized pieces. Remove the fish pie sauce from the heat, and add the chopped fish and whole prawns into the sauce alongside the frozen peas and stir well. 

Healthy Fish Pie (Slimming World Friendly)

Now place all of the contents of the pan into an oven proof dish and try to evenly distribute the fish all around. 

Spoon over the mash potato all over the dish, and use the back of the spoon, to spread it a little smoothly, you want the odd peak here and there. I like to season the potato again here with some white pepper. 

Now beat the egg in a small bowl, and use a pastry brush to rub all over the mash potato, which will help it to brown. 

Place into the hot oven and bake for 25 minutes or until the mash has browned a little. Serve with your choice of vegetables. Enjoy!

Healthy Fish Pie (Slimming World friendly)

If you are after other Slimming World friendly family recipes I've included a few below.

• Chicken and Chorizo Penne
• Mini Turkey Koftes
• Simple Fish Stew
• Chilli Crab Noodles
• Adana Kebabs
• Slow Cooker Chinese Pork with Noodles
• Cajun Salmon Tortilla Bowls

Cajun Salmon Tortilla Bowls (Slimming World Friendly)

This is a really fun and delicious dish for all the family; if you're not keen on Cajun Seasoning, you could use a mix of herbs and spices that you do enjoy too or a fajita spice mix if you prefer.

I make these with some gently spiced black beans, some stir fried vegetables and a tomato salsa with a little kick from green chillies. 

The below serves four (2 adults, 2 kids in our case) and if you're following Slimming World like myself, use the mini tortilla wraps from Weight Watchers Wholemeal Wraps so one counts as your Healthy Extra B Choice and the other can be synned at 6 syns which is well worth it for this meal.

Cajun Salmon Tortilla Bowls

Here's how:
For the Tortilla bowls:

• x6 Weight Watchers Wholemeal Wraps
• Fry Light

For the salmon:

• 1/2 side of salmon or four fillets
• 2 tbsp Cajun Seasoning

For the veggies:

• 2-3 sprays of Fry Light
• 1 yellow pepper
• 1 red pepper
• 1 red onion
• 1 tsp Cajun Seasoning

For the black beans:

• Fry Light
• 1 tin of black beans in water 
• 1 red onion
• 1 garlic clove
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp coriander
• 1/2 tsp chipotle paste

For the tomato salsa:

• 2 ripe tomatoes
• 2 green chillies
• 1 lime
• Some coriander leaves and stalks (to taste)
• Pinch salt
• Pinch black pepper

Begin by popping the oven on at 180 degrees and placing a piece of foil onto a baking tray.

Now take a cupcake or muffin tin, and spray x6 of the holes with a one spray of Fry Light. Now gently push a tortilla wrap into each hole, and then spray again. Once all are in, place into the oven for about 8-12 minutes, until the 'bowls' have taken shape and the wraps are beginning to brown a little. Remove from the oven and set aside to cool.

Now place the salmon on top of the baking sheet, and spoon over the Cajun Seasoning; then use the back of the spoon to press into the salmon flesh. Place into the oven and cook for 12 minutes, then remove from the oven and allow to rest for a few minutes.

While the salmon is cooking, chop the three red onions or you could use two large ones. One third needs to be popped into a frying pan or wok with a little Fry Light, and one third into a saucepan with a few sprays of Fry Light. 

Mince the garlic and add to the saucepan with the red onion. Then open and drain the tin of black beans and add to the saucepan with the cumin, chipotle, coriander and cinnamon and leave to cook down for ten minutes, stirring every few minutes. 

For the vegetables, just slice the peppers up and throw into the frying pan or wok and add the Cajun seasoning. Give a shake or stir up every few minutes. 

Finally make the salsa by simply chopping the tomatoes and placing into a bowl. Slice the chillies and add the remaining diced red onion and then season with salt and pepper. Add the coriander (or you could use basil or mint if you prefer) and squeeze over the juice of the lime. 

When everything is ready, place 1 tortilla bowl onto the children's plates, and two onto the adults. 

Begin by spooning in the black beans. Next layer up the stir fried spicy vegetables, and then flake on some large chunks of the Cajun spiced salmon. 

Garnish with the tomato salsa on the side and if you have some jalopeno peppers these add a nice kick. If the kids find it spicy, fat free yoghurt or sour cream would work to cool this down a little too. Enjoy!

Here are some of my other Slimming World friendly recipes I've shared since joining a month ago.

Mini Turkey Koftes
Simple Fish Stew
Slow Cooker Chinese Pork with Noodles
Chilli Crab Noodles
Chicken and Chorizo Penne

Sticky Asian Salmon

Yesterday this was a bit of a thrown together meal with some Egg Fried Rice, as our original dinner plan was off when we unwrapped it, but it's something I do make regularly and it's absolutely delicious. 

It's super low-maintenance and can be on the table from preparations in less than 30 minutes. This is a family-orientated meal so I omit from cranking up the chilli heat, but if you like your food spicy, add a chopped red chilli to the sticky sauce, and more sriracha. 

If you want to make the Egg Fried Rice below is a quick and easy version of this.

Simply heat some sesame oil in a wok, add chopped spring onions, ginger and garlic and gently soften, then add any chopped vegetables you wish - I only added a chopped green pepper yesterday. Now add just one egg into a small area of the wok that you've made clear, and use a wooden spoon or spatula to mix it around as it cooks, almost as if you would with scrambled egg. Now add some soy sauce and if you have it a drop of Shaoxing wine before adding cooked rice (I always use microwave rice pouches for fried rice) and stirring well. If you have fresh chives, snip them over before serving. You can put pretty much anything you life in a fried rice, chopped ham, mushrooms, peppers, prawns, leftover meats; use whatever you have to hand.

Half a side of salmon is a perfect amount for our family of four, but you could of course use four fillets of salmon or however much you need for your household.

Sticky Asian Salmon

Here's how:

• Half a side of salmon
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 drop of fish sauce
• 1 tbsp sesame oil
• 3cm piece of ginger, peeled and finely chopped or grated
• 1 garlic clove
• 1/2 tsp Chinese Five Spice
• Juice of 1/2 lime
• 1 tbsp honey
• 3 spring onions
• 2 tbsp sesame seeds
• Pinch of salt and black pepper

Firstly pre-heat the oven to 180 degrees and get a decent sized oven-proof dish ready to easily fit the salmon.

Now place a piece of tin foil into the dish long ways, and the other way so that you can carefully, and loosely wrap up the salmon once it's in the dish.

Now to prepare the sticky sauce. In a bowl, add the soy sauce, sriracha, fish sauce, sesame oil, honey and seasoning (salt, pepper, Chinese Five Spice). Now mince in the garlic and grate or add the ginger. Do not discard the ginger skin that you've peeled off, instead place all on the bottom of the oven proof dish. Cut the lime in half and squeeze in the juice to the sticky sauce. Give it a good stir. 

Now place the salmon on top of the ginger peelings in the dish. Take a sharp knife, and make long, incisions across the fish, 3-4 will do, to allow the sticky sauce to get right into the fish as it cooks. They should be no deeper than 1/2 cm-1cm. 

Now finely slice the spring onions.

Pour the sauce all over the top of the salmon, use the knife or a spoon to open up each incision as you pour, so sauce gets in all over. 

Scatter over the sliced spring onions, and then the sesame seeds, and if you are using, a sliced red chilli too. 

Now loosely cover the salmon up with the foil, it shouldn't be all scrunched up close to the fish. 

Place into the hot oven and cook for 14 minutes exactly. Remove from the oven and serve with your Egg Fried Rice or whatever you are having alongside the Sticky Asian Salmon. Any remaining juices in the dish, you should spoon over the salmon too. Enjoy!

If you love a salmon recipe you may like some of these:
Smoked Salmon Carbonara
Thai Salmon Fishcakes
Quick Thai Salmon Noodle Soup
Salmon and Jersey Royals Traybake with Walnut and Basil Pesto
Easy Salmon Tacos
Salmon and Dill Potato Pancakes
Salmon and Dilly Gnocchi Bake
Mexican Style Salmon Fishcakes

Salmon and Dill Gnocchi Bake

This is a creamy and moreish salmon pasta bake that is a real crowd pleaser. 

I use half fat creme fraiche, but you could use full fat, and I've made this with smoked mackerel before, as well as bacon and chicken - it's a versatile base but I would change to thyme if making with chicken. 

The below is enough for 4-5 people and is a great make-ahead meal for mid-week.

Salmon and Dill Gnocchi Bake

Here's how:

• 3 spring onions
• 1 clove of garlic
• 300ml half fat creme fraiche
• 1 lemon 
• Half a side of salmon (or about 450-500g)
• 200g peas
• 150g spinach
• Handful fresh dill
• Drizzle olive oil
• Salt and black pepper
• 20g grated Cheddar or any other hard cheese
• 1 pack gnocchi

Pre-heat the oven to 180 degrees and place a large pot of water on to boil. 

Drizzle the olive oil into a large frying pan and place on a low heat.

Finely chop the spring onions and mince the garlic and add to the pan. 

Once they are soft add the creme fraiche and give a gentle stir. 

Zest the lemon and add to the sauce, then cut the lemon in half and add the juice of 1/2 the lemon to the sauce, again stirring. Season with salt and black pepper and then add the peas and spinach stir through and remove from the heat.

Now cook the gnocchi accordingly, if fresh it usually takes just two minutes and in the meantime chop the salmon into bite-sized pieces and add to the sauce mixture. Take about half of the dill and chop or pull apart and add into the sauce and give a final stir through.

Drain the gnocchi and add to the sauce and give a good stir to ensure it gets a really coating and then pour or spoon everything into an oven-proof dish. Try to distribute as evenly as possible and then give a final seasoning, scatter over the grated cheese and the remaining dill. 

Salmon and Dill Gnocchi Bake

Place in the oven for twenty minutes. Enjoy!

Easy Salmon Tacos

These are a great, quick and easy standby for a family dinner and they work for everyone - you can simply adjust the seasonings and fresh chilli accordingly.

I can have this meal on the table in a matter of twenty minutes, great for mid-week working days, and I don’t muck around making fresh salsas or guacamole for these nights. 

I add fresh chopped tomatoes, plenty of coriander, mashed avocado, some lettuce leaves and a load of sweetcorn kernels. As we are trying to reduce our ‘naughty’ treats in a bid to shift some weight pre-holiday (me and Glen not the girls) I omit from adding sour cream and instead dress with a little drizzle of 0% fat natural yoghurt. The final result is fresh, fragrant and delicious.

If you want to make them go further you can serve with some coriander rice or a bowl or tortilla chips and guacamole.

The below serves four.

Easy Salmon Tacos

Here’s how:

• Drizzle of vegetable or rapeseed oil
• X4 salmon fillets
• X4 tortilla wraps
• 2 tbsp All Purpose Seasoning (I use Dunne’s River)
• Handful lettuce leaves (I used pea shoots here but anything works)
• 3 tomoatoes
• 1 avocado 
• 2 tbsp cooked sweetcorn kernels
• Handful coriander
• 1 lime
• Few jalapeno pepper slices

Firstly coat the salmon flesh and skin side with the all purpose seasoning.

Drizzle the oil in a non-stick pan and place on a medium heat. Once it is has come up to temperature add the salmon fillets, skin-side down and cook for 6 minutes.

Now prepare the accompaniments.

Firstly place the four tortilla wraps into the microwave and cook for 20-30 seconds then place them all, with a fold on the middle hanging over some cans or bottles to try and get them in ‘taco shape’. It doesn’t matter if this doesn’t work and it doesn’t always.

Now roughly chop the tomatoes and the lettuce leaves and set aside.

Halve the avocado, remove the stone and scoop out the flesh and place into a small bowl. Mash with a fork and season with sea salt.

Prepare the sweetcorn - I use tinned so this is just a case of opening and draining.

Once the salmon has had the six minutes, you should see the colouration of the fish at the sides, it should almost be there. I then turn the fish to cook on the flesh side for 1 minute - but if you like your salmon more cooked through, increase this time accordingly.

Remove the salmon fron the pan and place on a board to rest for a minute. In the meantime, start building your tacos.

Easy Salmon Tacos

I begin by smearing on a spoonful of smashed avocado down the centre of each, then adding the lettuce, tomatoes and sweetcorn.

Now cut the salmon fillets into 3-4 pieces and place onto each taco, then finally top with as much coriander as you’d like, a squeeze of the lime juice and jalapenos for those who’d like them. Squeeze over a little low fat yoghurt 

or go nuts and have sour cream. Enjoy!

Pesto Topped Haddock with Herby Couscous

This is another quick-fix that I can barely count as a recipe, and is more of an assembly of great things but it works wonders in the summer months for a fast-dinner that can be on the table in less than 20 minutes from start to finish.

I use my Walnut and Basil Pesto of which I can almost always be sure to have some in stock in the fridge or freezer over the summer, but you could equally use any jarred pesto or your own variety and I’ve used haddock here, but you could use any white fish and in fact in works well with salmon fillets too.

For the couscous, again another summer staple in this household due to how quick it can be turned around – play around with the herbs you like, I just particularly love the freshness of mint and parsley here.

The below serves my family of four.

Here’s how:

The fish:

• X4 haddock fillets
• 2 tbsp Walnut and Basil Pesto
• Handful breadcrumbs or panko
• 20g or so grated parmesan or other hard, strong cheese
• Salt and black pepper

The couscous:

• 150g couscous
• Juice of half a lemon
• 225ml boiling water
• Drizzle of olive oil
• 2 spring onions
• 1 yellow pepper
• Handful mint leaves
• Handful parsley leaves

Firstly pre-heat the oven to 180 degrees and fill and boil the kettle.

Once the kettle boiled pop the couscous into a heat-proof bowl and top with the 225ml boiled water. Place a plate or a lid over the bowl and set aside for ten minutes.

Now organise the haddock fillets onto a baking tray, flesh side up and season well. Spread over a generous heap of the pesto onto each fillet. Then scatter over breadcrumbs over each one and finally, grate over a little parmesan onto each – which will act as a great additional seasoning.

Place the topped haddock into the oven and bake for 10-15 minutes, depending on the size and thickness of the fish. The fish should flake with ease when cooked through and be a pure white colour inside – not opaque.

Now prepare the bits and pieces that will make for a delicious couscous. Firstly finely slice the spring onion, and chop the yellow pepper into small pieces. Roughly chop the mint and parsley and halve the lemon.

Before the fish comes out the couscous will have absorbed the water and will need fluffing up and having some flavour popped into it. Use a fork to fluff the grains up and give a good mix then pour in a good drizzle of olive oil and squeeze over half the lemon and mix again. Now add all of the other things – the spring onions, pepper and herbs and mix well. Give a final seasoning of salt and black pepper and this is ready to dish up.

Serve with a side salad or some seasonal vegetables – I’ve used asparagus here. Enjoy!

Here are some other lovely fish recipes:

• Asian Wrapped Fish
• Plaice with Mediterranean Vegetables and Lemon & Parsley Butter
• Haddock Fishcakes
• Cod in a Mediterranean Tomato & Garlic Sauce
• Sea Bass with Warm Jersey Royal Salad and Garlic Asparagus
• Salmon and Jersey Royals Traybake
• Fish Pie
• Jerk Salmon
• Quick & Chunky Cod Tagine
• Carb Free Salmon Rissoto
• Mexican Style Salmon Fishcakes
• Pesto Topped Salmon with Half & Half Green Pasta
• Stuffed Plaice
• Colcannon Mackerel Fishcakes

Quick Thai Salmon Noodle Soup

Few things are as comforting as a bowl of nourishing noodle soup and this Thai salmon one tastes great, is full of goodness that can be thrown together in no time at all. Win, win.

The great thing about this is you can add any number of vegetables - just use what you have in stock. It's great with a variety of mushrooms that really soak up and take on the flavour of the soup, and topped up with fresh beansprouts before serving for a welcome crunchy.

The below serves two.

Quick Thai Salmon Noodle Soup

Here's how:

• 2 fillets of salmon
• 100g mushrooms
• Handful broccoli florets
• 2 tbsp sweetcorn
• 4 spring onions
• 1 large garlic clove
• 1 red chilli
• 3cm piece of ginger
• 1 tbsp Thai green curry paste
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 lime
• Tin coconut milk
• Handful fresh chives and coriander
• 1 portion of rice noodles (I use Mama)

Firstly pour the sesame oil into the heavy bottomed saucepan and place on a medium heat.

Finely slice the spring onions, chilli and garlic and add to the pan and allow to saute for a few minutes.

In the meantime, slice the mushrooms and set aside, and half the lime and put to one side for the moment too.

Peel and slice the ginger and add to the pan with the green Thai curry paste and broccoli florets and stir.

After a few minutes add the coconut milk, fish sauce and soy sauce.

Meanwhile use this time to carefully remove the skin from the salmon fillets and chop into chunky, bite-sized pieces. 

Add the salmon to the pan at the same time as the mushrooms and sweetcorn.The salmon will only take a few minutes to cook through and you don't want over-cooked fish which will turn rubber and tasteless. It'll be easy to tell when the salmon is cooked as you can see the colour-changing from a deeper red opaque to a lighter pink.

As you can see the colour of the salmon changing, add the rice noodles to the liquid, push them down so they're fully immersed in the cooking liquid. After one minute, remove the soup from the heat and allow to stand for a moment.

Squeeze over all of the lime juice and serve in deep bowls. Scatter over some coriander leaves and some chopped chives and add a touch or sriracha if you like a a hit of extra spice. Enjoy!

Summer Salmon and Jersey Royals Tray Bake With Walnut and Basil Pesto

This is such a lovely, light and fresh dish which makes the most of beautiful salmon, the first crop of Jersey Royals which are in season now, and the first British asparagus (if you can get hold of it) plus a myriad of other spring and summer vegetables that you can mix and match depending what you have in stock. It's also quick and easy and can be on the table 20 minutes after getting in from work.

I've used some of my Walnut and Basil Pesto here - a portion from the freezer from when I made a big batch, but you could use an ordinary pine nut version, or store bought. You could also use something else entirely - a drizzle of olive oil, some fresh herbs or harissa would, and does work well here.

The below serves two.

Here's how:

• 2 fillets of salmon
• 1 red onion
• 150g Jersey Royals or other new potatoes
• 4 cloves garlic
• 1 yellow pepper
• Handful green beans
• Handful asparagus spears
• Handful cherry tomatoes
• 1-2 tbsp Walnut & Basil Pesto

Firstly fill and boil the kettle and place the oven on at 180.

Rinse the potatoes then place into a pan and cover with the boiling water. Cook for twelve minutes or until just cooked.

In the meantime add the garlic cloves to a tray, and the cherry tomatoes.

Peel the onion and cut into cubes and cut the yellow pepper into similar sized and shaped pieces and add to the tray.

Remove the potatoes with a slotted spoon and add the green beans to the boiling water, still on the heat for two minutes.

Once you can handle the potatoes, slice in half and scatter into the tray.

Drain the green beans and add to the tray along with the asparagus.

Now gently sit the salmon on top of the tray and drizzle over the Walnut and Basil Pesto ensuring it is evenly distributed. 

Summer Salmon and Jersey Royals Tray Bake with Walnut and Basil Pesto

Finally place in the oven for 12 minutes exactly. Remove from the oven and plate up straight away.

Salmon Tray Bake

Enjoy a lovely taste of summer. 

Summer Salmon and Jersey Royals Tray Bake with Walnut and Basil Pesto

TIPPLE TIP: This is really lovely with a white wine, Champagne or Prosecco, I enjoyed it last night with some Laurent Perrier we had left over from the weekend.

Salmon with Crushed Vegetable Mash

This is a simple but incredibly delicious and satisfying dinner, that's great for family meals mid-week as it doesn't take long to pull together.

The crushed vegetable mash is a sort of hybrid colcannon but I include thinly sliced leeks and curly kale gently sautéed in a tablespoon of butter so it keeps its’ bite and add some herbs from my kitchen windowsill selection - parsley and chives. The potatoes are baked in the skin while you can crack on with everything else; and then just peeled and the soft, fluffy flesh scooped out and combined with the vegetables after a gentle mashing with just a drizzle of olive oil.

I serve with peas and asparagus cooked in boiling water and the salmon is steamed on a plate, covered in tin foil on top of the pan to save on washing up!

For Glen and Bridget I poach an egg each to soft, in the vegetable water while dishing up as an added protein hit and it's a real family winner for our toddler foodie as well as us adults too.

The below serves two adults and one child portion. 

Salmon with Crushed Vegetable Mash

Here's how:

• 2 large fillets of salmon
• 3 large potatoes
• 150g curly kale
• 2 leeks
• 1 tbsp butter
• 1 tbsp wholegrain mustard
• Handful fresh parsley and chives
• Handful Asparagus spears
• 100g frozen peas
• Pinch salt
• Black pepper
• 3 eggs (optional) 

Firstly place the oven on a high heat around 200-220 degrees to pre-heat and place the potatoes in the microwave for six minutes.

Fill and boil the kettle.

Once the potatoes come out of the microwave, place the end of a metal teaspoon deeply inside of each, and place directly on the shelf of the oven to bake for 25 minutes. The metal teaspoon (a skewer would work as well) will speed up the heat working its way through and so will cook quicker).

Now add the butter to a heavy-bottomed pan and place on a gentle heat with a tiny drizzle of olive oil to prevent it burning or cooking too quickly.

Now slice the leeks and add to the pan. After four minutes on a gentle heat add the kale and stir with a wooden or plastic spoon and cook for a few minutes. Now remove the kale and leeks to a bowl and set aside for the minute.

Place the salmon fillets onto a plate and cover with foil. Now place the peas and asparagus into a different pan and cover with the boiling water, place the plate with the salmon on top and cook for 6-8 minutes.

While that’s cooking remove the potatoes from the oven, de-shell and place all of the soft and fluffy potato into the pan that cooked with leeks and kale. Add a knob of butter and mash with a fork, or a potato masher. Then stir in the buttery kale and leeks with a wooden spoon and place on a very gentle heat to keep warm.

Once the vegetables and salmon are cooked, use a slotted spoon to get the vegetables out of the water and place into a colander, then if you’re having poached egg, pop these into the vegetable water – they only take 3 minutes to poach to soft, so will be ready by the time you’ve dished up the rest of the meal. Enjoy!

TIP: If you prefer your salmon to be cooked through more, then leave to steam over the eggs as they poach.

Baby Bites Salmon in a Cheese Sauce with Sweet Potato and Vegetables

Bridget is now 18 months and whilst she's always loved her food from her first weaning tastes, she has started to get a little fussier and unpredictable in her eating habits. Some days she may really enjoy some sliced carrots and then the next time I try to offer her some she's uninterested so I now try to offer at least 3 small portions of vegetables with every main meal in the hope that she won't reject them all and this tactic is paying off.

This meal is delicious for all the family and takes little preparation aside from preparing the cheese sauce.

The below serves one toddler and one adult.

Salmon in a Cheese Sauce with Sweet Potato and Vegetables

Here's how: 

• 1 tbsp butter
• 1 tbsp plain flour
• 1/2 tsp mustard powder 
• 1/2 tsp black pepper
• 150ml-200ml milk
• 1 bay leaf
• Generous grating of nutmeg
• 50g Cheddar or other hard cheese - I used Pilgrim's Choice here)
• 2 sweet potatoes
• 2 small fillets salmon
• Handful frozen peas
• Baby corn
• Mange touts
• Tenderstem broccoli (or any other vegetables you have to hand) 

Firstly pop the oven onto 180 degrees and place the potatoes into the oven to bake.

Now prepare the cheese sauce by melting the butter gently in a heavy-bottomed pan then adding the flour once melted. Mix with a balloon whisk and slowly add the milk, mustard powder, bay and pepper and allow to gently heat. Add the cheese and the nutmeg and stir with a wooden spoon. Once satisfied with the sauce, set aside. If too thin, add a tiny bit of cornflour and cook out. Now set aside.

Place the salmon into a small ovenproof dish and cover with the cheese sauce and place into the oven for ten minutes.

Now prepare the vegetables by either placing into boiled water for five minutes or steaming for 9 minutes.

Remove the sweet potatoes from the oven and scoop out the flesh and pop onto the plate.

Drain the vegetables and add to the plate and finally remove the salmon and cheese sauce and dish up. Enjoy!

Family Fish Pie

This is a really delicious, wholesome and comforting dish, perfect for cold winter nights for all the family.

The below makes enough for x3 adult portions and two smaller toddler portions which I make in ramekins and for Bridget's smaller portions I add some frozen sweetcorn too for extra veg (Glen hates it so can't include it in the adult version).

Some people poach their fish first, but I chop it all up raw and allow it to cook inside the pie - 30 minutes is more than enough time for it to cook through.

This is a great, nutritious toddler meal and a good way of encouraging them to eat fish - Bridget absolutely loves fish pie. 

Family Fish Pie

Here's how:

For the mash topping:

• 800g white potatoes (I use Desiree) 
• Pinch salt
• 3 tbsp milk
• 1 tbsp butter or margerine
• 1 tsp white pepper
• 50g hard cheese such as Grana Padano, Cheddar etc.) 

For the pie filling:

• 1 small onion
• 1 clove garlic
• 50g butter
• 50g plain flour
• 400ml milk
• 2 tbsp white wine
• 1 bay leaf
• 1 heaped tsp mustard powder
• Salt & pepper to taste
• 100g frozen peas
• Handful fresh parsley leaves
• Handful fresh tarragon leaves
• 1 large salmon fillet
• 1 large cod fillet (or other white fish)
• 1 large smoked cod or haddock fillet (approx 200g) 

Firstly peel the potatoes and rinse well. Then coat in water and a pinch of salt and place onto boil. Once they've come to the boil simmer for a further 15-20 minutes, or until a fork easily goes through the potato. Drain, and return to the pan on the heat to absorb any retained moisture then remove.

Add the milk and butter and firstly mix a bit with the fork. Now mash well with a conventional masher and season well with white pepper. Remove enough mash for any child or toddler portions, then add another pinch of salt for the adults and set aside.

Now pre-heat the oven to 180.

It’s now time to make the fish pie sauce or roux. Place the butter in a non-stick pan on a medium heat and allow to gently melt.

In the meantime finely dice the onion and mince the garlic, then add to the melted butter for a minute or two.
Now add the flour using a wooden spoon to mix as you go so it all combines well.

Now add the wine and use a balloon whisk to gently mix which will avoid the sauce becoming lumpy. Add the bay leaf and mustard powder at this stage and season to taste.

Next add the milk a little at a time, mixing in with the balloon whisk as you go once all combined mix with the wooden spoon and allow to cook for ten minutes or so. Now add the frozen peas, and sweetcorn if you are using and stir through then remove from the heat.

Rough chop the parsley and tarragon and add to the sauce and stir. 

Family Fish Pie the Roux or Sauce

Now cut all of the fish fillets into fairly similarly sized cubes. Add to sauce mix and stir well, then spoon into the pie dish or dishes. 

Family Fish Pie pre-potato topping

Baby Bites Portion of Family Fish Pie

Now spoon over the mash potato to cover all, then use the back of the spoon to smooth it down a little. Now use the back of a fork to make a crimped finish and complete by grating over the cheese.

Place the dish onto a baking tray and pop into the oven for 30-40 minutes or until the potato topping is golden brown. Enjoy!

Smoked Salmon Shred Salad with Horseradish Dressing

Here's another delicious salad that comes in at only 315 calories and includes a delicious, creamy and punchy dressing too.

The smoked salmon provides a wonderful source of protein and omega-3 fatty acids plus lots of vitamins and minerals and the 125g smoked salmon is a generous amount too. The horseradish dressing works so well with the smoked salmon too and this doesn't feel like a 'diet' dish - it's utterly delicious and filling.

Smoked Salmon Shred Salmon with Horseradish Dressing

Here’s how:

• 125g smoked salmon
• 50g watercress
• 50g carrot
• 50g red cabbage
• 50g cucumber
• 50g radish
• 1 tbsp 0% Natural Yoghurt (I use Yeo Valley) 
• 1 tsp creamed horseradish
• 1/2 lemon
• 2 cherry tomatoes
• Pinch black pepper

Grate the carrot, red cabbage, cucumber and radish and add to the plate with the watercress and halved cherry tomatoes.

Pop the salmon on and squeeze over the lemon over the entire plate and then sprinkle on the black pepper - be generous as lemon and pepper over smoked salmon is delicious.

Now add the Fat Free Yoghurt and the creamed horseradish to a small bowl or cup and mix then add to the plate for a gorgeous dressing. Enjoy!