4 Bites: Salmon for omega 3s

Warren Elwin's tasty and nutritious dinners help up your intake for winter health.

Salmon hotdogs

1. Slice approx 800g salmon (skin on) into long thick strips and marinate in a mixture of 1 Tbsp miso paste, 1 tsp tahini, 1 tsp rice wine vinegar, 1 tsp mirin and the zest and juice of ½ lemon for an hour or overnight.
2. Sear salmon in a hot pan or grill, turning once or twice, until just firm. Peel off the skin, place in a hot dog bun (lightly pan-toasted in a little butter), garnish with some finely chopped spring onion, radish and a sprinkle of sesame seeds. Top with a squirt of kimchi ketchup. Makes 4 dogs

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Salmon and sauerkraut

1. Roughly chop 1 garlic clove, 2 small fresh green chillies, 1 Tbsp pickled ginger, a small knob peeled ginger, 2 kaffir lime leaves and a small handful of fresh coriander. Add 1 Tbsp Korean chilli bean paste (gochujang), a splash of mirin and olive oil and blitz all in food processor. Pour over 4 x 200g salmon fillets (skin on) and leave to marinate for 1-3 hours.
2. Grill or barbecue salmon (skin side down) until flesh is just firm to the touch. Serve on a bed of warmed sauerkraut (we tossed ours with crispy bacon, a few capers and fresh coriander leaves). Serves 4

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Salmon lettuce cups

1. Flake a 200g piece of hot smoked salmon (we used Regal's sweet chilli, lime and mint king salmon) into a bowl. Add one yellow capsicum, 1 celery stalk (both finely sliced), 1 Tbsp sliced pickled ginger, 1 segmented grapefruit and the zest of ½ lemon and toss gently to combine and season.
2. Place large spoonfuls on lettuce leaves, drizzle with a dressing (try 2 Tbsp creme fraiche, 1 Tbsp sour cream, ½ Tbsp horseradish, a good squirt of wasabi, and the zest and juice of ½ lemon) and wrap in the lettuce to eat. Serves 2

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Salmon thermidor

1. Whisk ¾ cup bechamel sauce (white sauce), ¼ cup creme fraiche (or sour cream), 1 Tbsp each of dijon and hot english mustards, 1 Tbsp horseradish and the zest and juice of ½ lemon, until smooth. Season and chill.
2. Generously spread sauce over the top of 4 x 200g salmon fillets, sprinkle with panko crumbs mixed with finely grated colby cheese and bake in a hot oven until crumb is golden and sauce is bubbling. Serves 4

Kimchi ketchup

In the food processor blitz equal amounts of kimchi and tomato sauce, the zest and juice of a lemon and a splash of fish sauce until smooth. Season to taste.

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