Video summary

Cooking A Great Salmon Dish - This Morning

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Presented by the host of “Cooking A Great Salmon Dish - This Morning” (UK-style TV cooking segment).
  • No external sources mentioned.

Ingredients (with quantities/substitutions mentioned)

Oven-baked salmon with rice (Indian-inspired)

  • Rice: “normal long grain” (a “shorter version” is also mentioned)
  • Aromatics / spices (quantities mostly approximate):
    • Cumin seeds: “a few”
    • Turmeric: “a little bit”
      • Note: too much makes it bitter
  • Base vegetables:
    • Onions or garlic (described as “almost like an Indian touch”)
    • 3 vegetables (examples given include):
      • Chickpeas (from a can)
      • Peas
      • Spinach, cauliflower
      • “fetes” (unclear; likely feta or another vegetable)
  • Stock cube:
    • Vegetable stock cube
    • Advice: no extra salt (because the stock cube is salty)
  • Water:
    • 1 pint of water
  • Salt:
    • Not added
  • Herbs to finish:
    • Basil or chives (to taste)
  • Salmon:
    • Raw salmon (cooked together in the rice)

Japanese-style miso/soy salmon (variation)

  • Mirin (fermented wine)
  • Soy sauce
  • Sugar
  • Sesame
  • Miso paste
  • Honey or vinegar (teriyaki-style; “honey or vinegar like a teraki”)
  • Marinating method:
    • 20 minutes to half an hour, or
    • overnight (better)
  • Garnish:
    • Reserve some marinade for serving (mentioned: “half the marinade”)

Salmon fish cakes (uses half-cooked salmon + potato/onion)

  • Cooked potato
  • Cooked onion
  • Half-cooked salmon (leftover from earlier; can be microwaved/poached/roasted—method noted, timing unclear)
  • Olive oil: “a couple of tablespoons”
    • Warning: without enough, cakes become dry/crumbly
  • Breadcrumbs: mixed in (amount not specified; “a few” implied)
  • Lemon: squeeze (optional/to taste)

Equipment + preparation steps

Rice + salmon

  • Oven-safe pan (explicitly oven-capable)
  • Lid (for covering during oven cooking)
  • Oven set to 180–200°C
  • Technique cue: warm/toast spices first, then build base and simmer/boil before baking

Japanese miso salmon

  • Pan for simmering the marinade
  • Grill or hot oven for partial cooking
  • Pinch test to check doneness:
    • flakes shouldn’t fully break apart
    • center still slightly raw

Fish cakes

  • Mixing bowl
  • Frying pan
  • Flip during cooking
  • Freezing option mentioned (freezes well)

Step-by-step method (timings/temps/technique cues)

1) Oven salmon over spiced rice (180–200°C)

  1. Warm spices in an oven-safe pan:
    • Add cumin seeds and turmeric
    • Turmeric warning: too much can make it bitter
  2. Build the base:
    • Start with onion/garlic
    • Add vegetables (examples: chickpeas, peas; other veg also works)
  3. Add rice:
    • Use normal long-grain rice (shorter grain also mentioned)
  4. Add stock and water:
    • Stir in vegetable stock cube
    • Add 1 pint of water
    • No salt
  5. Bring to the boil
  6. Bake:
    • Put lid on
    • Bake at 180–200°C
    • 12–14 minutes (depends on size/amount; larger tray still works if it’s boiling)
  7. Check consistency:
    • Should look like it’s steaming/bubbling
    • Stir well
  8. Add raw salmon on top:
    • Add raw salmon into the rice and cover
    • Add basil or chives over the top
  9. Finish cooking:
    • Put lid back on
    • Cook 10 minutes
    • Don’t leave uncovered (it may dry)

Key chef cue: “The secret is you do not overcook the salmon.”

2) Japanese-style miso/soy glazed salmon (part-cook then finish)

  1. Make marinade (in a pan):
    • Combine mirin, soy sauce, sugar, sesame, miso paste, honey or vinegar
    • Simmer until it becomes thick/glossy (“lovely… molten”)
  2. Marinate fish:
    • 20 minutes to half an hour, or
    • overnight (better)
  3. Cook method (partial cook):
    • Cook halfway under a grill or in a hot oven
  4. Doneness check:
    • Pinch test: center should still feel slightly raw
    • Salmon flakes should not completely break apart
  5. Target texture:
    • Half-cooked (described as oil still running; fork texture “just right”)
  6. Serving/finishing:
    • Use reserved marinade as a garnish (“if you half the marinade… the rest… over… garnish”)

Key chef cue: avoid overcooking; use the “feel it” / pinching-doneness approach.

3) Salmon fish cakes (using half-cooked salmon)

  1. Salmon base:
    • Use half-cooked salmon (state described; earlier cooking methods mentioned: microwaved/poached/roasted)
  2. Combine:
    • Mix cooked potato + cooked onion + half-cooked salmon
  3. Critical ingredient:
    • Add olive oil:
      • Essential to prevent cakes from becoming dry and crumbly
      • “A couple of tablespoons” is enough
  4. Binder/crunch:
    • Add breadcrumbs and mix
  5. Cook:
    • Pan-fry and flip once
  6. Serve:
    • Serve with lemon squeeze (optional)
    • Suggested: may not need sauce (oil inside provides richness)

Freezing tip (fish cakes):

  • States you can freeze them; they freeze very well.

Tips / common mistakes / troubleshooting

  • Do not overcook salmon (repeated across dishes)
  • Turmeric caution:
    • Too much → bitter
  • Rice method cue:
    • Bake with lid on
    • Long-grain vs shorter-grain both can work
  • Fish cake moisture:
    • Olive oil is essential; too little → dry/crumbly
  • Coverage during salmon bake:
    • Not covering could lead to dryness
  • Miso salmon doneness:
    • Use pinch/flake test; center should remain slightly raw at the half-cook stage

Plating / serving suggestions

  • Salmon over rice:
    • Finish with basil or chives
    • Serve directly
  • Miso salmon:
    • Serve with reserved marinade as garnish
  • Fish cakes:
    • Serve with a lemon squeeze
    • Suggested: no extra sauce needed

Original video