Packed with health benefits, salmon is delicious and extremely versatile. Get hooked on these easy ways to create a simple, summertime feast.

Whether you eat salmon raw, smoked or poached, the options for a taste sensation are endless. Experiment by adding different complementary ingredients such as anchovies, artichokes, avocado, bacon, capers, caviar, citrus, coriander, cumin, fennel, ginger, lemon, lime, mint, mushrooms, black olives, peppers, pomegranates, sesame seeds, snow peas, shallots, spinach, walnuts, watercress and zucchini to the dish.


Look for good quality tinned salmon without additives and preservatives. Serve it on toast with a dollop of strawberry mayonnaise and a green salad on the side. For the strawberry mayonnaise, you can make your own mayo or buy a jar and add some strawberries pulped in your food processor.


  • Tin of quality pink salmon
  • 1 egg
  • 1 tsp lemon juice
  • 1 cup extra virgin olive oil
  • 1 tsp English mustard
  • 2 Tbs honey
  • 5 ripe strawberries
  • Salt and pepper to taste


In a food processor, add the egg and lemon juice and pulse briefly to combine.
With the blender running, slowly pour the olive oil in a thin stream until it’s completely incorporated and the mixture has emulsified to make a thick creamy mayonnaise.
Add mustard, honey and strawberries and pulse quickly. Season with salt and pepper to taste.


Lemon and ginger tea-poached Norwegian salmon with peaches, white asparagus and lemon preserve

Norwegian salmon can be poached, steamed, grilled, baked or fried. When it comes to poaching, a variety of liquids can be used, such as orange or apple juice or fish stock. In this recipe, lemon and ginger tea provides a lovely, subtly Asian flavour.


  • 3 cups of water
  • 2 lemon and ginger tea bags
  • salt and pepper
  • 500 g Norwegian salmon side (thickest part of the fish)
  • 2 dessert peaches, skinned
  • 340 g white asparagus, blanched (can also use tinned asparagus)
  • 1 preserved zesty lemon available at specialist food stores and supermarkets
  • 1 Tbs capers


In a large saucepan, add the water and tea bags and bring to a boil.
Season with a little salt and pepper.
Add fish with skin side down and simmer for 5-10 minutes.
Remove from heat and allow the fish to cool in the liquid. Once cool, remove fish from liquid and place on a plate. Add peaches, asparagus and lemon.
Drizzle with a little liquid from preserved lemons and top with capers.


Salmon cream cheese open sandwiches

A variety of salmon cream cheese spreads can be found at supermarkets and good delis. Opt for one without preservatives and make sure that natural ingredients have been used.

Use rye or wholegrain bread; cut into slices and spread with the salmon cream cheese. Play around with different toppings such as:

  • Sliced nectarine
  • A drizzle of maple syrup and freshly ground pepper
  • Tapenade with blackberries
  • Watercress and anchovy fillets
  • Sliced pineapple with toasted macadamia nuts
  • Julienned pear and a drizzle of balsamic reduction
  • Sliced acovado with chopped fresh chilli
  • Sliced fresh strawberries with caperberries


 Rolled Scottish salmon and buffalo mozzarella with dried pomegranate

Serve as a breakfast treat, a delicious snack, or as a light meal with a crisp green salad and health bread. You can also wrap the salmon ribbons around fresh strawberries or pears. The mozzarella can be replaced with ricotta or chunky cottage cheese.


  • 100 g Scottish salmon
  • 1 buffalo mozzarella, drained
  • 1 Tbs dried pomegranate arils, available from specialised health shops
  • Freshly ground organic peppercorns


Wrap the salmon ribbons around the cheese. Season with pepper, sprinkle with pomegranate arils and serve.

Photography Robbert Koene – Production Maranda Engelbrecht
First published in Revamp Issue 67

Here are some easy cocktail recipes to sip with a plate of pink salmon.