Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner:

Salmon with Herb Mayonnaise, Spring Greens &

Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

April Core Ingredients:

Oranges, Spring Greens, New Potatoes, Cream Cheese, Herbs and Salmon

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

April Menu:

Whole poached salmon with Herb mayonnaise

Spring Greens with Citrus butter

Minted New Potatoes

Salmon & Vegetable Cheesy Bake

Potted Salmon & Herb Sandwich Spread

Orange Cream Cheese Cake

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Welcome to April’s Thrifty and Organic Meal Planner post. Last month I shared some thrifty and organic recipes for lamb, lemons, leeks, cauliflower, eggs and chocolate; this month however, the seasonal ingredients are lighter and more “spring like”, even if there is snow on the ground in some parts of Britain, it’s still possible to eat organically with the seasons despite the inclement weather, and my family and I certainly enjoyed all of the recipes I am going to share with you today. The emphasis on the April menu is spring, with a celebratory theme for family meals and Sunday lunches. Even though an early Easter has come and gone, there is always a good reason to sit around the family table with lovely seasonal (and organic) ingredients. I will also be showing you just how easy it is to make a whole salmon go further; firstly as a special lunch for a family of four, then as a hearty hot leftovers dish, with enough salmon left for sandwiches and the lunch box! This light and elegant menu is suitable for all families and makes a healthy change to the usual roast “red meats” and poultry. The initial cost of between £18 and £24 for the whole organic salmon seems extremely decadent, but it will happily feed a family of four or five with enough left overs for at least two more meals, which makes it luxurious but very thrifty!

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Just like my March’s meal plan, I will be providing a cost breakdown of each recipe and meal, and the cost will NEVER go above the limit of £15 per meal for a family of four, and in some cases with imaginative use of left-overs you will be shocked to see that some meals maybe well under £5 per meal per family of four, which is perfect for today’s hard-pushed budget. As I mentioned before, the heart of this menu is whole organic Scottish salmon; mine was just over 2 kilos in weight, with a tail but no head. The cost can vary, but count on a whole salmon of this quality costing between £10 and £14 a kilo – there is very little waste however, unlike red meat on the bone where the bones are large and heavy, once the salmon has been cooked, skinned and boned, you are still left with lots of tasty flesh. My recipe is also easy – I usually cook a whole salmon in a fish kettle, but it can be messy as the skin sticks to the removable grid and it takes two hot plates to cook it; so, I discovered the oven poached method, where the salmon is gently poached on a large tinfoil parcel with wine, herbs and vegetables.  It only takes an hour on a low oven setting, and it’s far easier to deal with the salmon afterwards.

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

The rest of the menu follows on seamlessly with a fabulous hot “au gratin” dish, made with left over salmon, potatoes and spring greens in a cheesy white sauce, some potted salmon with herbs for sandwiches (for the lunch box) and a delectable fresh orange cake with an orange (or lemon) curd cream cheese filling and frosting. The cake makes 12 slices, which means there is plenty for afternoon tea time treats, as well as supper and packed lunches. The potted salmon was a HUGE hit in my household, with all ages asking for “some of that posh salmon paste”  for days afterwards! I made sandwiches with one pot and used the second pot for supper one evening with hot buttered toast, which went down a storm with my husband……I guesstimate that two small pots (I used yoghurt pots) of the potted salmon will make between 4 and 6 rounds of sandwiches, or 4 round of sandwiches and two rounds of toast as I served it. There are little extra ingredients to buy and most of the extra ingredients I used in all of the left-over recipes were already in my fridge and pantry.

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Before I share the recipes with you, here is a breakdown of the costs for April’s Thrifty and Organic Meal Plan: 

Whole organic salmon 2.2 kilos @ £10 a kilo = £22

Organic spring greens = £1.40

Organic new potatoes (1.5 kilo) = £1:99

Organic mayonnaise (125ml) = 0.98

Organic fresh herbs (chives and parsley) = 0.56

Garlic and herb cream cheese (100g) = £1.00

Natural cream cheese (200g) = 0.80

Organic oranges (4) = £1.52

3 x Organic eggs = £1:40

150g Fairtrade sugar = 0:25

150g Organic butter: =0:80

150g Organic SR Flour = 0:19

Organic mature Cheddar cheese (150g) = £1.40

Organic milk (300ml) = 0.28

Total:  £34:54

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Individual meal breakdown costs:

Whole poached salmon with Herb mayonnaise, Spring Greens with Citrus butter and Minted New Potatoes: £14:83

Price per person: £3.70

Salmon & Vegetable Cheesy Bake: £9:87

Price per person: £ 2.46

Potted Salmon & Herb Sandwich Spread: £4:56

Price per serving (makes 6): £0.76

Orange Cream Cheese Cake: £5:28

Price per serving (makes 12 slices): £0.44 

 (I shopped at Waitrose & Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing)

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

I think you will agree that the initial outlay of just over £34 was well spent, and I was left with some new potatoes, spring greens and a few bits of salmon after making all of the recipes above; the vegetables were used for another meal with yet another leftover dish and the salmon made a tasty sandwich for me one lunch time! I was going to make a flan (quiche) with my leftover salmon, and some bubble and squeak with the leftover vegetables, but, I think that the Salmon and Vegetable Cheesy Bake was an inventive way to use BOTH of the leftover ingredients, with just a little white sauce and cheese to bind it all together. It was tasty and very filling, which was perfect for a cold (and snowy!) spring day. The cake was DIVINE! Fresh oranges were added to a basic Victoria sponge cake mixture and then filled (and iced) with some orange curd cream cheese frosting. I had some pretty roses in a vase, in “orange and lemon” colours, and they added the final floral flourish to the cake, which, would be perfect for birthdays, anniversaries, mother’s day, Easter or any other “why not” occasion. I will leave you with my six Thrifty and Organic Meal Planner recipes now, and also some other ideas of what I could have made with my six core ingredients. I hope these recipes have inspired you to make them, so let me know if you do cook or bake any of them. Karen

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Check out Organic UK’s Face Book Page here: Organic UK

 More recipe ideas for March core ingredients:

(Oranges, Spring Greens, New Potatoes, Cream Cheese, Herbs and Salmon)

Main Meal:

Salmon Tagine

Salmon en croute

Salmon Coulibiac

Leftovers:

Salmon fish cakes

Salmon flan/quiche

Spring bubble and squeak

Salmon and vegetable pasta bake

Salmon pies

Salmon macaroni cheese

Lunch box:

Salmon and cream cheese sandwiches in home-made sour-dough bread

Salmon  and orange salad

Salmon and couscous salad

Dessert:

Orange cheesecake

Orange mousse

Orange Jelly

Steamed orange pudding

Orange cream cheese trifle pots

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Recipes:

Foil-Poached Salmon with Herb Mayonnaise, Spring Greens and New Potatoes

Serves 4 to 5
Prep time 15 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 30 minutes
Allergy Egg, Fish
Meal type Lunch, Main Dish
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
Region British
By author Karen S Burns-Booth
A stunning and elegant way to serve a whole salmon, and this is also easy to prepare, as the salmon is poached with herbs and a little wine in a foil parcel in the oven. Serve with herb mayonnaise, orange buttered spring greens and minted new potatoes for a special family lunch or celebration meal. A whole salmon will feed four to five people with ease, with enough left for some tasty leftover dishes; or, serve as one meal for up to eight or nine people. Use organic wild Scottish salmon for the best taste and quality, as well as being rich in Omega 3 oils, which is essential for good health.

Ingredients

Salmon & Mayonnaise

  • 2 to 2.5kg whole organic salmon
  • a little olive oil
  • 1 onion, peeled and sliced into rings
  • 1 lemon, sliced
  • 2 bay leaves
  • 100mls dry white wine
  • 125mls mayonnaise (home-made or organic)
  • 20g t0 30g fresh chopped herbs (I used dill, parsley and chives)
  • watercress or lamb's lettuce leaves (to garnish)
  • cucumber, sliced (to garnish)
  • parsley (to garnish)
  • lemon wedges (to serve)

Potatoes

  • 900g new potatoes (scrubbed and cut in half if large)
  • handful fresh mint (half of the mint chopped, leave some sprigs whole to add to the potatoes whilst they boil)
  • 25g butter

Spring Greens

  • 650g spring greens (or cabbage, chard, spinach)
  • zest and juice of 1 large orange
  • 40g butter

Note

A stunning and elegant way to serve a whole salmon, and this is also easy to prepare, as the salmon is poached with herbs and a little wine in a foil parcel in the oven. Serve with herb mayonnaise, orange buttered spring greens and minted new potatoes for a special family lunch or celebration meal. A whole salmon will feed four to five people with ease, with enough left for some tasty leftover dishes; or, serve as one meal for up to eight or nine  people. Use organic wild Scottish salmon for the best taste and quality, as well as being rich in Omega 3 oils, which is essential for good health.

Directions

Step 1 SALMON: Pre-heat the oven to 150C/Gas Mark2. Place the salmon on a large sheet of oiled tinfoil. Put the onion, bay leaves and the lemon slices inside the salmon, pour over the wine and then season with salt and black pepper; bring the foil up and around the salmon and seal well to make a parcel. Lift the salmon onto a baking tray and bake for 1 hour and 15 minutes. Remove the salmon from the oven, and allow to cool for about 10 minutes inside the tinfoil parcel.
Step 2 Unwrap the salmon, and carefully peel away the skin (and fins) from both sides, being careful when turning the salmon over. You can leave the head and tail on if you wish. Carefully lift the salmon onto a platter, then garnish with watercress, cucumber, lemon wedges and parsley.
Step 3 Make the herb mayonnaise by mixing the fresh herbs with the mayonnaise; adjust the seasoning with a little lemon juice if desired, and then spoon the mayonnaise into an attractive serving bowl.
Step 4 To serve, spoon the salmon onto plates, in thick pieces. Remove the onions, lemon slices and bay leaves from the cavity (set them to one side, as they can be used for a leftover dish), and gently pull away the large central bone, before serving salmon from the bottom fillet. Serve the salmon with the herb mayonnaise, minted potatoes and spring greens.
Step 5 POTATOES: Bring a pan of salted water to the boil and add the potatoes with a sprig of mint, cook them for about 20 minutes, depending on the size of potatoes. Remove the mint and then drain the potatoes well. Pile the potatoes into a large (warmed) serving bowl, and add some butter and the finely chopped fresh mint leaves.
Step 6 SPRING GREENS: Make the orange butter by adding the grated zest and juice of the orange to the softened butter. Bring a large pan of salted water to the boil, add the greens and cook them for about 5 minutes, or until tender. Drain well, add the orange butter and arrange them in a warmed serving bowl.
Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Salmon & Vegetable Cheesy Bake

Serves 4
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Fish, Milk
Meal type Lunch, Main Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Casual Party, Christmas, Easter
Region British
By author Karen S Burns-Booth
A fabulous way to use up cooked salmon, potatoes and vegetables; this comforting bake is topped with a creamy white sauce and Cheddar cheese and is perfect for a family supper dish. Serve with salad and crusty bread.

Ingredients

  • left over boiled potatoes
  • left-over cooked spring greens (or broccoli, cabbage, spinach, chard)
  • 300g to 400g left-over cooked salmon (flaked)
  • 1 onion, peeled and finely diced (I used the onion from inside the whole poached salmon I cooked)
  • 600mls white sauce (home-made, ready-made or packet sauce)
  • salt and pepper
  • 150g grated mature Cheddar cheese
  • 2 tablespoons breadcrumbs
  • parsley (for garnish)
  • lemon wedges (to serve)

Note

A fabulous way to use up cooked salmon, potatoes and vegetables; this comforting bake is topped with a creamy white sauce and Cheddar cheese and is perfect for a family supper dish. Serve with salad and crusty bread.

Directions

Step 1 Preheat the oven to 190C/Gas Mark 5. Butter a deep oven-proof dish.
Step 2 Place half of the sliced cooked potatoes over the bottom of the dish, season with salt and pepper and then add the chopped spring greens and onion over the top of the potatoes.
Step 3 Spoon the flaked cooked salmon over the top of the vegetables and then add a second layer of potatoes. Season again with salt and pepper.
Step 4 Pour over the white sauce, before sprinkling the grated cheese and breadcrumbs over the top.
Step 5 Bake for 25 to 30 minutes or until top is golden and the filing is bubbling. Serve with fresh salad, lemon wedges and crusty bread.
Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Potted Salmon & Herb Sandwich Spread

Serves 6
Prep time 5 minutes
Allergy Fish, Milk
Meal type Appetizer, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Casual Party, Christmas, Easter, Formal Party, Valentines day
Region British
By author Karen S Burns-Booth
An easy and delicious way to use left-over cooked salmon, this potted salmon is made in under 5 minutes and is perfect as a sandwich spread or when served with hot buttered toast for a snack or dinner party starter.

Ingredients

  • 300g left over cooked salmon (lightly mashed)
  • 100g herb and garlic cream cheese
  • juice of half a lemon
  • salt and pepper

Note

An easy and delicious way to use left-over cooked salmon, this potted salmon is made in under 5 minutes and is perfect as a sandwich spread or when served with hot buttered toast for a snack or dinner party starter.

Directions

Step 1 Add the mashed salmon to the cream cheese and mix well. Add the lemon juice and salt and pepper to taste., before potting the salmon in 2 small jars. ( I used glass yoghurt jars) Cover with cling-film and keep in the fridge for up to 3 days.
Step 2 Options: A little herb mayonnaise can be added or some melted butter. Use the potted salmon for sandwiches or spread on toast for a light snack or supper dish.
Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Orange Cream Cheese Layer Cake

Serves 12 slices
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region British
By author Karen S Burns-Booth
A stunning fresh orange sponge cake with a tangy orange curd cream cheese frosting; this cake is perfect for all special occasions such a birthdays, mother's day and Easter, as well as for Sunday afternoon tea. You can cut the two cakes in half for a multi-layered cake if you wish, the frosting will still be sufficient with thinner layers in-between each sponge layer. Makes 12 slices.

Ingredients

  • a little orange juice to loosen, if frosting is too stiff

Cake

  • 175g SR flour (seived)
  • 175g caster sugar
  • 175g softened butter or margarine
  • 3 large free-range eggs (beaten)
  • grated zest of 2 oranges
  • juice of 1 orange

Cream cheese frosting

  • 200g natural cream cheese
  • 8 tablespoons orange or lemon curd (home-made is best)
  • grated zest of 1 orange

Note

A stunning fresh orange sponge cake with a tangy orange curd cream cheese frosting; this cake is perfect for all special occasions such a birthdays, mother's day and Easter, as well as for Sunday afternoon tea. You can cut the two cakes in half for a multi-layered cake if you wish, the frosting will still be sufficient with thinner layers in-between each sponge layer. Makes 12 slices.

Directions

Step 1 Pre-heat the oven to 180C/Gas Mark 4. Grease and line two round 20cms/8" cake tins. Put all of the cake ingredients into a large bowl, (or food processor) and using an electric hand mixer, mix until creamy and smooth. (I used my Kenwood Chef and whisked with the balloon whisk for 5 minutes)
Step 2 Divide the cake mixture evenly between the two cake tins. Bake for 20 to 25 minutes, or until well risen and a pale golden brown. Allow to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.
Step 3 Meanwhile, make the cream cheese frosting by putting all of the ingredients in to a large mixing bowl; beat them all together with a hand mixer (or with a wooden spoon) until they are well combined and there are no lumps left. Loosen the cream cheese frosting with some orange juice if it is too thick and put in the fridge for 15 minutes to "firm" up a bit.
Step 4 Place one of the cakes onto a plate or cake stand, and spoon over half of the frosting, making sure it comes right up the edge of the cake. Carefully place the other cake on top and swirl the remaining frosting over the top with a palette knife, before decorating.
Step 5 Decorate with grated orange zest, sprinkles or edible flowers. Makes 12 slices and keeps in an airtight tin for up to a week.
Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Disclaimer:
Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes, as well as providing me with all the ingredients. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.
Karen S Burns-Booth

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Photo Gallery:

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Comments

  1. Maya Russell says

    I love salmon sandwiches. I bet they taste even better with the herby mayonnaise you’ve shown. Shared with G+.

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