Ideas for cooking with salmon fillets?

[Swirl]

Other than just baking in the oven any suggestions to make something tasty (and relatively easy) with salmon fillets? Thanks.

Add the juice and zest of a lime and a handful of fresh chopped coriander or whatever herb you really like to some butter, coat the salmon with this and grill. Save a tiny bit of the juice and zest and a few sprigs of coriander to throw over just before serving.
This is lovely with new potatoes and salad. You can vary it using diffetrent fresh hebs, lemon and a pinch of chilli.

I sliced a couple of salmon fillets and cooked them with white wine, frozen spinach and I think frozen peas (can't quite remember) then added a bit of cream and mixed it in with cooked pasta. Kids thought it was wonderful!!
I cook fish a lot in foil parcels in the oven with white wine, butter and dill - or orange juice and orange slices with trout.

Hi Swirl,this is fab ,quick and easy.serves 2
You will need
salmon fillets x2
olive oil
grain mustard
lime-juice and zest
honey

can butterbeans
bag of watercress or rocket
garlic clove
knob of butter
creme fraiche

1.Mix honey,oil,mustard,lime juice and zest and pour over salmon fillets.
2.Put under grill for approx 10-12 mins till cooked all depending on thickness of salmon
3.Meanwhile melt butter ,add garlic,put in rinsed butterbeans and mash coarsly.
4.Then add creme fraiche and stir in rocket.
5.put bean mash on plate ,salmon on top and drizzle any remainder honey mustard sauce.

Add fair of honey for sauce to stop it drying up and as much garlic or mustard as you like.
Enjoy.

bugger me lazydays, that sounds yummy

thank you all for the great suggestions - things went pear shaped for me come dinner time last night so will be trying one of these out tonight

lazydays,that beany mash sounds well yummy

Hi Everyone-Forgot to say add plenty of cracked black pepper to the bean mash.

I also do the same bean mash with a different salmon marinade of olive oil,orange juice and zest,chopped parsley and breadcrumbs.

Very quick and simple:

Heat a frying pan dry (non-stick or anodised are best for this), slap the fillets on when it's hot enough to sizzle them, sprinkle with sliced garlic (or tube garlic if you're feeling lazy) and a very generous splash or squeeze of lemon or lime juice. Lid on, turn heat down to about medium and cook until top surface changes colour - by this time the fish is usually cooked aobut half way through. Then turn over and add some more garlic and juice. Cook for another minute or two. Serve hot or cold.

When the fish is done you can use the pan juices to fry other food (eg chopped fresh tomatoes, peppers and a little chilli and herbs to make a salsa), or add it to mash instead of butter, or use it to dress a salad to accompany the fish.