Have salmon fillets - but what to do with them?

[Hulababy]

Was going to have salmon fillets, simply done with lemon and black pepper with jacket potatoes and salad.

Got home from work much later than normal and mo time to do jackets - want to eat at 6:30pm latest and I don't like them done in the microwave (not even to start them) and besides they are really odd shapes and aren't suitable TBH. Also my salad has gone a bit limp too.

Have some plain rice in but not very exciting.

Have pasta in.

I did think of some form of salmon and pasta - anyone got any ideas? Any recipes?

[LadySherlockofLGJ]

Do you have any lemons or limes ??

[Hulababy]

Have 1 lemon in.

[WideWebWitch]

What about potato salad and Nigella's salmon, have you got spices? Hang on, I'll find the recipe.

[WideWebWitch]

Here you go, pasted from another thread:

Nigella: "From a quirky American book called Pacifica Blue Plates by Neil Stuart, I picked up a way of cooking salmon that has contrast and impact. The title - sugar-spiced salmon with Chinese hot mustard - takes almost longer to write than the recipe does to cook. I've adapted the original idea (leaving out the stipulated ¼ teaspoon cocoa), but the result, the almost uncooked Dayglo interior, the crisp, dull bronze but sharp-spiced seared casing around, provides the satisfactions of the original. For a 225g juicy thick salmon fillet (cut from the top end of the fish) mix a ¼ teaspoon each ground ginger, cinnamon, cumin, cayenne, sugar, salt and (Colman's) mustard powder. Heat the griddle (smooth side up) or a non-stick pan and, when hot, thickly dredge the fish in the spice mixture and cook for 2-3 minutes a side. Remove and let stand while you make the purportedly Chinese hot mustard sauce, just by mixing a teaspoon and a half each of sugar and mustard powder with 1 teaspoon of water from the warm tap. I like this with barely-cooked sugar-snaps. And the hot, sweet mustard sauce will jumpstart even the dullest piece of plain grilled farmed salmon. If you can find or afford wild salmon, let nothing interfere, save some lemon or the merest ghost of some freshly chopped tarragon."

[WideWebWitch]

I always use a whole tsp of each btw, a quarter doesn't seem enough and I figure that as long as the proportions are the same it doesn't matter.

[WideWebWitch]

Or you could have mash which takes no time if you cut your potatoes up small enough. Add mustard or garlic, green salad, hey presto!

[LadySherlockofLGJ]

WWW wins.

My idea needed more than one lemon.

[Hulababy]

Thanks for that but I don't do spicy at all. Sorry. I have some spices in (for DH) but not many.

I might just do some potato salad, maybe with creme fraiche, parley and lemon or something.

Have limited veg in too. Not much in this week as we are away from Friday and out tomorrow -s o limioted shopping. Eeek!

[WideWebWitch]

I thank you LSGJ, Hula, what are you going to do, do I win, do I? That salmon is v quick, you could def eat by 6.30

[WideWebWitch]

OK, you could do egg fried rice and peas with the salmon flaked into it?

[Hulababy]

No idea!!!

Can I cheat - fish and chips from hipshiop and let DH and DD have the salmon tomorrow night, when I am out? I guess not!

Best be away to the kitchen and see what I have left in my bare kitchen!

[Hulababy]

Going to have to be potatoes or pasta. DD says she wants pasta.

I have in:
salmon
frozen sweetcorn
frozen peas
mushrooms
tinned tomatoes
fresh cherry tomatoes
tomato puree
fresh parsley
other dried herbs
garlic
creme fraiche
milk
flour
1 lemon
oils
wine/dry sherry