3 Date Night Recipes

Whether you are celebrating something or just want to spend some time with a loved one, why not make it extra special by cooking a meal at home? There are plenty of recipes that are quite easy to make but will still taste delicious and look great too! Here are 3 recipes that we think would be perfect for a romantic meal!

Prawn Fra Diavolo For Two

Keep it simple and light with this healthier version of an Italian classic – still full of flavours and incredibly tasty! If using cooked prawns, adjust cooking time so you don’t overcook them. Serve with a side salad or your favourite greens.

Prawn Fra Diavolo For Two
 
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Serves: 2
Ingredients
  • 115g whole-wheat penne (about 1½ cups)
  • 2 tablespoons extra-virgin olive oil
  • ½ small onion, sliced
  • ½ medium fennel bulb, cored and sliced, fronds reserved
  • 2 large cloves garlic, grated or minced
  • ½ teaspoon crushed red pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 can chopped tomatoes
  • 225g raw prawns, peeled and deveined
Instructions
  1. Bring a medium pot of water to a boil. Add penne and cook according to package directions. Drain, return to the pot and cover to keep warm.

  2. Meanwhile, heat oil in a medium pan over medium heat. Add onion and fennel and cook, stirring, until starting to soften, 4 to 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook 1 minute more. Add tomatoes and their juice; bring to a simmer. Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring, until they are just cooked through, about 4 minutes.

  3. Stir about ½ cup of the tomato sauce into the pasta to lightly coat it. Divide between 2 pasta bowls and top with the remaining prawns and sauce. Serve sprinkled with chopped fennel fronds, if desired.

Honey & Orange Roasted Seabass

This simple and elegant dish is perfect if you don’t want to spend a lot of time cooking dinner but still want a satisfying meal. The recipe calls for seabass but other white fish would work well too – try cod, haddock, halibut, sea bream or lemon sole!

Honey & Orange Roasted Seabass
 
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Serves: 2
Ingredients
  • 2 sea bass fillets (or other white fish such as cod, haddock)
  • zest and juice ½ orange
  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 250g cooked Puy lentils
  • 100g watercress
  • small bunch parsley, chopped
  • small bunch dill, chopped
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.

  2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

 

Salmon & Leek Parcels

Date night is all about enjoying tasty food and spending time with your loved one – not spending all your time in the kitchen! Try this easy salmon parcels for a tasty dinner with minimal prep time.

Salmon & Leek Parcel
 
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Serves: 2
Ingredients
  • 250g leek (about 3 small ones), thinly sliced
  • 85g mascarpone
  • 1 tbsp chopped dill, plus 1 tsp
  • 2 skinless salmon fillets
  • ½ lemon, grated zest of ¼, plus a good squeeze of juice
  • 2-3 tsp capers
  • baby potatoes and wilted spinach, to serve (optional)
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.

  2. Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.

  3. Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.

  4. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.

  5. Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

 

FREE Salmon to Treat your Valentine

When you want to treat a loved one to make them feel special, you don’t always need expensive gifts or fancy restaurant meals – just cook a tasty meal at home! Whether you’re going all out with lobster, oysters or smoked salmon or going for simple yet elegant meals, we’ve got all the fresh fish & seafood you need for a romantic meal.

Spend over £60 and we’ll even add 2 salmon fillets to your order – completely free!
Cooking for yourself? Our vacuum-packed products can easily be stored in the freezer so you can enjoy them later. Check out our freezing tips for more information.

Check out our salmon recipes for some mouth-watering inspiration! We’ve also got an example of Valentine’s meal for 2 and some simple recipes that would be perfect to treat your loved one!

This offer will end on Wednesday 14th February, 11pm.

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Recipes for 2 – Perfect to Treat a Loved One

Treating a loved one to a home-cooked meal is a great way to make them feel special. Of course, you don’t have to wait for Valentine’s day! Here are some recipes that would be perfect for when you feel like cooking something special for someone – whether that’s for an anniversary, Valentine’s day or just when you fancy it!

Seared Scallops, Prawns & Balsamic Strawberries

You may be thinking that pairing scallops and strawberries is an odd idea but don’t judge until you try it! The sweet flavours of the dish are well-balanced by the rocket – but if you’re not a fan of rocket use baby spinach instead. To achieve perfectly seared scallops, make sure to check our cooking guide.

Fresh Scallops

Seared Scallops & Prawns with Balsamic Strawberries
 
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Serves: 2
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup light brown sugar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 1 tablespoon extra virgin olive oil
  • ½ cup thinly sliced shallots
  • 6 cups (lightly packed) rocket or spinach leaves (large stems removed)
  • 2 tablespoons grapeseed oil or light olive oil (see c ook's notes below)
  • 4-6 scallops (depending on size)
  • 6-8 uncooked prawns, peeled & deveined
  • Coarse sea salt or Kosher salt
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you're ready to start cooking.

  2. Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm.

  3. Dry the scallops and prawns well and sprinkle with the coarse salt. Heat a frying pan over medium-high heat until quite hot. Add the grapeseed or light olive oil, let the oil heat a moment, then carefully add the scallops and prawns.

  4. Let the prawns sear for about 1 minute per side until just opaque. Remove and keep warm. Don't move the scallops until you can see a brown edge forming around the bottom (about 2 to 2½ minutes.) Carefully lift one scallop - if the surface has a nice caramelized colour, turn them over.
  5. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.

  6. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.

  7. To serve, place the greens on a plate, top with the scallops, prawns, and strawberries, then drizzle the balsamic reduction over the scallops and prawns.

Brown Butter Sole with Peas & Mussels

If you’re a fan of classic flavours, try this lemon sole and mussels dish! Perfect if you’re looking for something easy to make that looks elegant enough for a special occasion and – above all – tastes delicious!

steamed mussels

Brown Butter Lemon Sole with Peas & Mussels
 
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Serves: 2
Ingredients
  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)
  • 100g mussels washed and de-bearded
  • Small splash of dry cider (about 2 tbsp)
  • Juice ½ lemon, plus wedges to serve
  • Large handful pea shoots, to serve
Instructions
  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.

  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.

  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

Tikka Salmon & Jewelled Rice

If you like spicy food, try this super flavoursome salmon dish! The yogurt, pomegranate & apricot brings some sweetness to the dish, so feel free to change the recipe to balance sweetness and spiciness depending on your own preference!

Salmon Rice

Tikka Salmon & Jewelled Rice
 
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Serves: 2
Ingredients
  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
  • 2 salmon fillets, skinned
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots, chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • Small pack coriander leaves picked
Instructions
  1. Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.

  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.

  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

 

Lobster Risotto

Fancy trying extra special and treat your loved one to luxurious lobster? Lobster meat is absolutely delicious, firm, meaty and has a delicate sweet taste. It’s an incredible experience that your loved one will remember! To help you out, we’ve got full cooking and preparation guides for live lobster.

Lobster Risotto

Lobster Risotto
 
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Serves: 2
Ingredients
  • 4 small or 2 large lobster tails
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup arborio rice
  • 1 lemon, zested and juiced
  • 2½ cups seafood broth or chicken broth
  • ½ cup grated Parmesan cheese
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
Instructions
  1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. If you're using fresh live lobster, check out our cooking and preparation guides.

  2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

  3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.

  4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.

  5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.

  6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.

  7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.

 

How to Use Cooked Prawns – 3 Recipes

Last week, we detailed 3 methods so you can safely defrost frozen prawns and explained why keeping prawns frozen is the best way to preserve freshness and quality.

Our prawns are already peeled and cooked so they’re very easy to incorporate into your dishes. If a recipe calls for raw prawns, you can still use cooked prawns and adapt cooking time so that they’re just heated through but not overcooked.

Here are 3 recipes using cooked prawns that we think would be great to try. They’re very easy and can be on your table in next to no time!

Prawn Bruschetta

prawns_bruschetta

Prawn Bruschetta Recipe
 
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Bruschetta can be a great a quick snack or light lunch, served with a side salad of your choice or something more substantial if you're hungry. They can be topped with virtually anything but we like the association of prawns and lemony fennel.
Source:
Serves: 2
Ingredients
  • 1 fennel bulb, thinly sliced through the root, green fronds reserved
  • 1 heaped tbsp roughly chopped dill
  • Zest and juice of ½ lemon, plus wedges, to serve
  • 1 tbsp olive oil
  • 4 small slices rustic wholemeal bread, or two large cut in half
  • 1 garlic clove, halved
  • 140g cooked prawns
  • Handful rocket
Instructions
  1. Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.

  2. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred.

  3. Rub one side of each slice of bread with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.

 

Prawn Jalfrezi

prawn curry

Prawn Jalfrezi
 
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This recipe uses many spices which makes the dish very flavourful - just make sure to adapt the spiciness to your liking by increasing or reducing the amount of chilli used.
Serves: 2
Ingredients
  • 2 tsp rapeseed oil
  • 2 medium onions, chopped
  • Thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes (or less if you don't like it too spicy)
  • 400g can chopped tomato
  • A squeeze of clear honey
  • 1 large green pepper, halved, deseeded and chopped
  • A small bunch coriander, stalks and leaves separated, chopped
  • 140g large cooked peeled tiger prawns
  • 250g pouch cooked brown rice
  • Minty yogurt or chutney, to serve (optional)
Instructions
  1. Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour.

  2. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor).

  3. Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

  4. Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

 

Prawn Pasta Salad

Prawn Pasta Salad
 
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Pasta salads can easily be made in larger batches so you can have some on the next day. Cooked prawns are a quick way to add some protein to your pasta salad so it keeps you fuller for longer. Enjoy hot or cold!
Source:
Serves: 4
Ingredients
  • 350g pasta
  • 200g green beans halved
  • 100g pesto
  • 140g light crème fraîche
  • 200g cooked king prawns
  • Zest 1 lemon, juice of ½
  • 50g pine nuts
  • 70g bag rocket
Instructions
  1. Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.

  2. Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well.

  3. If the sauce is a little thick, add a splash of the pasta water. When you’re ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.

 

Get an extra £5 in your wallet with your order!

February is just around the corner and many people tend to find it harder to stick to their new year resolutions. We like to commit all year so we can help you stay healthy with fresh fish and seafood in your diet!

For one week only, get £5 worth of point FREE with your order when you spend £70 or more!

That’s 500 points that YOU decide when and how you want to spend them! Find out more about our loyalty points system in our blog post.

Simply place an order before Thursday 1st February 11pm and we’ll add 500 points to your account!

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How to Defrost Prawns: 3 Safe Methods

Prawns are delicate and are often frozen in order to preserve their freshness. Unless you have direct access to the sea, it might be a good option to choose frozen prawns.

Because we only want the freshest products and the best quality for our customers, this is why prawns are the ONLY product we sell frozen.

black tiger prawns

Like all frozen products, it is very important to carefully defrost prawns in order to keep the quality and freshness of this beautiful seafood. Here are methods you can try.

Defrost Prawns in the Refrigerator

Defrosting products in the refrigerator is always the safest method, but requires that you plan your meal ahead because prawns will need about 8 hours to fully defrost in the refrigerator. Transfer the prawns to an airtight container and place in the refrigerator. Once defrosted, rinse the prawns with cold water before cooking them.

Defrost Prawns in Cold Water

Take the prawns out of the freezer and place them in a large colander. Place it in running water (make sure the water is cold) for a few minutes, moving the prawns so they can evenly defrost. Do NOT use warm water as this will unevenly defrost the prawns and can even start cooking the outside.

prawns

Defrost Prawns in Cold Briny Water

Prepare a container with enough water to cover all your prawns and add salt: 2 tablespoons of salt for 4 cups of water. Mix well and place the prawns in the container (removing them from their packaging). Wait for 15-20 minutes until all prawns are defrosted, regularly moving the prawns if needed. Once defrosted, drain the liquid, rinse the prawns with cold water and you can start cooking!

Prawns are quick an easy way to add protein to your salads, pasta, stews… They can also be enjoyed as a simple & healthy appetiser or on toast for a quick snack!

prawns on toast

Check out our cooking tips and prawns recipes for more inspiration!

Fish & Seafood Soups Recipes – Perfect for Winter

Soups and stews are a tasty and healthy way of warming up on a chilly day. It’s also easy to freeze, which means you can easily cook ahead of freeze portions for a later meal. Here are 3 fish & seafood soup recipes we love.

Mussel Soup


Mussel Soup
 
This warming soup has a bit of a Provencal feeling and will get you dreaming of Summer on even the coldest day! If you're not a big fan of mussels, you could also use firm white fish such cod of halibut. The soup will be different but still very tasty!
Source:
Serves: 4
Ingredients
  • 5 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 fennel bulb, chopped
  • 1 rib celery, chopped
  • 1 bay leaf
  • Grated zest of ½ orange
  • ¼ tsp turmeric
  • 3 plum tomatoes, chopped
  • 1 cup dry white wine
  • 8½-inch slices baguette
  • 1.350kg mussels, scrubbed and debearded
  • 3 cups water
  • 1 tsp salt
  • ¼ tsp fresh-ground black pepper
  • ¾ cup heavy cream
  • 110g prosciutto or other flavourful ham, chopped
Instructions
  1. In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes.

  2. Meanwhile, heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread, turning once, until golden brown, about 4 minutes in all.

  3. Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3 to 5 minutes.

  4. As the mussels open, remove them from the pot with a slotted spoon. When the mussels are cool enough to handle, remove them from their shells. Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto and serve topped with the toasted slices of baguette.

Crab & Sweetcorn Soup

Crab & Sweetcorn Soup
 
A simple Chinese dish that is even popular with kids thanks to its naturally sweet taste!
Source:
Serves: 4
Ingredients
  • 1.2l chicken stock
  • 2 fresh corn cobs
  • 225g fresh white crabmeat
  • 5 tsp cornflour
  • 1 tsp very finely chopped fresh root ginger
  • 2 spring onions, cut into 1-inch pieces and finely shredded lengthways
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 egg white, lightly beaten
Instructions
  1. Bring the chicken stock to the boil in a pan. Meanwhile, stand the corn cobs up on a board and slice away the kernels with a large sharp knife. Add the corn to the stock and simmer for 5 minutes.

  2. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour to a smooth paste with a little cold water, stir it into the soup and simmer for 2 minutes.

  3. Stir in the crabmeat, ginger, spring onions, soy sauce, rice wine or sherry, 1 teaspoon of salt and some pepper to taste. Simmer for 1 minute.

  4. Now give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve immediately.

 

Cod & Chorizo Stew

Cod & Chorizo Stew
 
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Cod and chorizo are a match made in heaven, but you could also use a firm white fish such as halibut. This delicious stew is easy to freeze so you could make a big batch so you always have a tasty meal on hand when you're too busy to cook.
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 120g sliced cooking chorizo
  • 1 large onion
  • 1 tsp hot smoked paprika
  • A pinch of chilli flakes
  • 75ml white wine
  • 400g can chopped tomatoes
  • 100g sliced roasted peppers
  • 200g tinned chickpeas (drained and rinsed)
  • 450g skinless cod fillets
  • A handful of chopped fresh flatleaf parsley
Instructions
  1. Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.

  2. Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir in the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.

  3. Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.

 

Free Salmon to Start a Healthy 2018!

For most of us, Christmas and New Year’s Eve has been a time of indulgence with many Festive meals! If you’re planning to start fresh this January, we’re helping you getting back on track with fresh fish & seafood to cook healthy meals.

Spend over £60 and we’ll add 2 salmon fillets to your order, free of charge!

Salmon has many health benefits and is a great addition to a healthy diet! Be sure to check out our cooking guide for some tips to get you started, we also have plenty of recipes on our blog!

Looking for more inspiration for a healthy January? Check out these 3 healthy fish recipes, perfect for weeknight cooking!

This offer will end on Sunday 21st January, 10PM.

Healthy Fish Recipes to Kick-Start the Year

Cooking healthy meals that taste great doesn’t have to be time-consuming or be difficult. If you find yourself reaching for convenient options when short on time, try one of these 3 recipes. These meals can be ready in under 30 minutes, are delicious, filling AND healthy! Great options for lighter meals after a busy Festive period.

White Fish with Spiced Lentils

White Fish with Spiced Lentils
 
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A flavoursome dinner that can be ready in under half an hour. Feel free to adjust the spice level to your taste! You can use any white fish you like, we've included a few options in the recipe.
Source:
Serves: 4
Ingredients
  • 1 lime, cut into quarters
  • 3 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 1 tbsp medium curry powder
  • 1 tbsp tomato purée
  • 400g can green or brown lentils, drained, rinsed, then drained again
  • 2 tbsp mango chutney, plus extra to serve
  • 4 x 140g white fish fillets such as cod, haddock, halibut, lemon sole or seabass
Instructions
  1. Finely chop one of the lime quarters, including the skin.

  2. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another minute.

  3. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.

  4. Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through.

  5. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.

Grilled Mackerel Salad

Grilled Mackerel Salad
 
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Good fats are an important part of a healthy diet and oily fish such as Mackerel is a great way to get more of these! Aim for at least one portion of oily fish per week, such as salmon, mackerel, herring, kippers, trout or tuna.
Serves: 4
Ingredients
  • 4 smoked mackerel fillets
  • Olive oil for drizzling
  • 170g sourdough bread, roughly torn into pieces
  • 200g green beans
  • 4 tbsp fresh green pesto
  • Juice 1 lemon
  • 100g pitted black olives
  • 340g cherry tomatoes halved
  • 100g rocket
  • Bunch fresh flatleaf parsley, finely chopped
Instructions
  1. Heat the grill to medium. Put the mackerel fillets, skin-side up, on a large baking sheet. Brush with oil and season with salt and pepper. Add the sourdough pieces to the baking sheet, drizzle a little oil over the bread, then cook under the grill for 6-8 minutes, turning the bread once, until the mackerel is heated through and the bread is crisp and golden.

  2. Meanwhile, bring a pan of water to the boil, then add the green beans. Cook for 3-4 minutes, drain and run under cold water. In a small bowl, mix the pesto with half the lemon juice and 2 tbsp cold water.

  3. Put the bread, green beans, olives, tomatoes, pesto mix, rocket and parsley in a large mixing bowl and toss together thoroughly. Season to taste (you may want a little more lemon juice), then serve with the mackerel.

Salmon & Asparagus Frittata

Salmon & Asparagus Frittata
 
A frittata is a perfect way to feed a family with a simple and filling meal that's healthy! You can use your favourite vegetables and serve with a side salad. It's also easy to pack for lunch!
Source:
Serves: 4
Ingredients
  • 340g red potatoes, cut into ½-inch cubes
  • 6 whole eggs, lightly beaten
  • 3 egg whites, lightly beaten
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 2 tsp olive oil
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 tsp dried oregano
  • 220g asparagus, trimmed and cut into ¾-inch pieces
  • 340g salmon fillet, skin removed, cut into bite-size pieces
Instructions
  1. Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain.

  2. Heat grill to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick frying pan over medium-high heat.

  3. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes.

  4. Pour egg mixture into frying pan; reduce heat to low. Cook, stirring occasionally until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes.

  5. Transfer pan to grill and cook until golden, 2 to 3 minutes. Remove from grill and slice into 4 wedges; serve.

 

Last Minute Christmas Canapes with Smoked Salmon

It’s the last few days before Christmas and some of us are still planning for the big day! If you’re looking for ideas for appetisers or canapes, don’t panic, we’ve got you covered!

Smoked salmon is a tasty treat, it can be used in a wide variety of recipes and can be an ally of choice when looking for quick and easy canapes that will impress your guests this Christmas. These can also be perfect for New Year’s Eve if you’re hosting a party!

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels
 
This recipe makes about 12 pinwheels.
Ingredients
  • 200g Smoked Salmon slices
  • 150g Cream Cheese
  • 1 small pack of fresh dill
Instructions
  1. On a chopping board lay out the smoked salmon slices.

  2. Spread the cream cheese over the surface of the fish.

  3. Starting from the top edge, carefully roll the smoked salmon and cheese up to make a long sausage
  4. Place into freezer-proof container and pop into the freezer for 20 minutes to firm up.

  5. With a very sharp knife gently cut – using a sawing acting – down the roll at 2 cm intervals (wiping the knife on a paper town between slices).

  6. Arrange the wheels on a serving plate and sprinkle with chopped dill.

Smoked Salmon Blinis

Smoked Salmon Blinis
 
To save time, this recipe uses shop-bought blinis but if you have more time feel free to make them yourself! This recipe makes about 20 -24 blinis.
Ingredients
  • 1 lemon, zest and juice only
  • 200g smoked salmon
  • 20-24 ready-made cocktail blinis
  • 1 small shallot, finely chopped
  • 142ml soured cream
  • small bunch fresh dill
  • freshly ground black pepper
Instructions
  1. Use a lemon zester or a peeler to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.

  2. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.

  3. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.

  4. Add the finely chopped shallot and mix well.

  5. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.

Smoked Salmon & Guacamole

Smoked Salmon & Guacamole Shots
 
Serve these canapes with your choice of crackers or grissini.
Serves: 6
Ingredients
  • 340g sliced smoked salmon
  • 100g cream cheese
  • 200ml carton crème fraîche
  • Finely grated zest of 1 lime and the juice of 2 limes
  • 2 ripe avocados
  • Small handful of chopped fresh coriander, plus extra leaves to garnish
Instructions
  1. To prepare: Put 285g smoked salmon in a food processor and whizz until finely chopped. Add the cream cheese, crème fraîche and zest and juice of 1 lime. Season with salt and freshly ground black pepper and whizz until really smooth. Transfer the salmon mousse to a bowl, cover and chill for 15 minutes.

  2. Halve and stone the avocados. Scoop the avocado flesh out into a food processor (ideally a mini one), add the juice of the remaining lime and the chopped coriander and season to taste with more salt and freshly ground black pepper. Whizz until really smooth. Cover and chill for 15 minutes.

  3. Fill 6 shot glasses three-quarters full with the salmon mousse. Smooth the surface, then top with a neat layer of the avocado mixture. Place on a tray, cover with a large sheet of cling film and pop in the fridge for 30 minutes.

  4. To serve: Remove the salmon mousses from the fridge 10 minutes before serving them. Cut the remaining smoked salmon into thin strips, then roughly fold them and place on top of each mousse. Top each with a coriander leaf and serve with crackers or grissini to spread with salmon and guacamole mousses.