One thing I have always been fond of is tinned salmon and tuna, not so much other tinned fishes myself, but the Toddster really loves Sardines and Mackerel. I was really pleased recently to receive a fabulous Bumper Pack from the people at John West containing a lovely variety of their newest products. I used some of them to make these lovely Salmon Melt Sliders, the recipe of which I will share with you today, but first . . . a little bit about what was in this truly fab hamper!
John West offer a range of succulent fish products soaked in different flavours including tuna, salmon, mackerel, sardines and crab amongst others. We’re also excited to introduce our season and stir; tender chunks of fish with a flavour to add taste to your dish as well as our brand new steam pots. These are the perfect lunchtime snack for work or home.
First there was one each of their new Tuna Infusions Line. Succulent and tender, No Drain Tuna, infused with a flavour-packed combination of carefully selected herbs and spices. They are available with; Basil, Chili and Garlic, Lemon and Thyme, Coriander and Cumin and finally Soy and Ginger.
We have been enjoying all the flavours. My favourite is the Lemon and Thyme. Ariana liked the Basil, and Todd . . . he was just happy to be allowed to taste them! I love that they were no drain and the fact that they are the perfect sized little pots to take along in a packed lunch. All you would need to pack in addition would be maybe a buttered roll, or a salad, or even some crackers or crisp bread.
There were also the new John West Steam Pots . . . in the Tuna Infusions with Basil and Sun-dried Tomato Couscous, and the Tuna Infusions with Chilli and Garlic and Spicy Red Pepper Couscous.
Looking for something that's easy to prepare and packed full of flavour? John West has paird their Tuna Infusions with a pot of deliciously seasoned couscous. Available in the ones you see here as well as Tuna Infusions with Soy and Ginger and Mushroom Couscous, Tuna Infusions with Lemon and Thyme and Tomato and Black Olive Couscous or Tuna Infusions with Coriander and Cumin and Lime and Coriander Couscous.
These are just perfect for a quick and easy to make lunch or to pop into a sac lunch to take to work. Ariana has been enjoying them in her lunches at the hospital. She says they are quite delicious! Personally I want to try the other flavours which weren't sent. They sound gorgeous!
Another new line John West has come up with are the Salmon "Season and Stir" pots containing tender chunks of skinless and boneless pink salmon that you stir in a sachet of specially blended spices. These are available with Lemon and Pepper Spices (LOVE!) Sweet and Sour Spices or Tandori Spices!
Experience the natural, mouty-watering taste of mackerel. The John West mackerel fillets are gently steam cooked for extra succulence so that you can enjoy a snack that is packed with flavour. They are available grilled, smoked, peppered, with a little extra virgin olive oil or simply natural.
(Click on the above photo and it will get larger so that you can read it. It's a recipe for some delicious fish cakes!)
Also included was a nice variety of their No Drain Tuna Steaks. Their best and most succulent tuna steak, and because it's No Drain, you get all the taste of top quality wild fish without any of the mess . . . just moist and delicious fish. (Yay! No fishy smelling fingers!) Available with a little; spring water, sunflower oil, olive oil or brine. I love, LOVE the no drain factor!
Now Todd really enjoyed these. He loves Sardines. Me, I have never been very fussed about them because of all the bones. These sardines are succulent and conveniently boneless, in a range of tasty oils and delicious sauces. These are the little fish with loads of flavour that are idea for a mouth-watering snack any time of the day, and available in Tomato Sauce, Spicy Tomato Sauce and Sunflower Oil. Back home you can get sardines in mustard. Those are the ones my dad loves.
Also included were several tins of their lovely Wild Pacific boneless and skinless red salmon fillets. From the cold, clear waters off coastal Alaska and Canada. Superbly succulent, deep red wild Salmon, caught fresh to bring you a fuller, richer taste. Skinless and Boneless for your convenience, so you can use it straight from the can.
This is what I used to make these delicous Salmon Melt Sliders I made. I've made plenty of ham and cheese sliders in the past, but I decided that I would try making some using my favourite salmon salad sandwich filling recipe.
We eat a lot of tinned fish in our house. I love the convenience of it and the fact that it is so easy to store. It's great for casseroles, fish cakes, sandwiches and all sorts. I especially love the skinless, boneless varieties. I used to hate having to pick out all the bones and skin. My mother always used to just mash them in, but I have always disliked doing that. It's a texture thing with me . . . and I was always the one who ended up with the unmashed bone in my sandwich!
Hooray for boneless skinless tinned fish and hooray for these fabylous Salmon Melt Sliders. Layered with a delicious salmon salad mixture, beautifully mild sliced Gouda cheese, and then topped with a fabulously tasty butter sauce, these baked up really wonderfully and were oh so tasty! I served them for lunch with some potato chips and pickles on the side and they went down a real treat! We were all scrambling for the leftovers for lunch the next day!
*Salmon Melt Sliders*
6 slices of gouda cheese
For the sauce:
115g butter (1/2 cup)
2 TBS finely chopped onion
2 TBS soft light brown sugar
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp ground mixed herbs (do this in a morter and pestle. I used thyme and marjoram)
Butter a 9 inch square baking pan. Set aside.
Melt the butter together with the onion, sugar, Worcestershire Sauce, garlic powder and herbs, stirring to melt the sugar. Pour this evenly over top of the buns. Cover tightly with foil and chill for several hours.
Preheat the oven to 180*C.350*F/ gas mark 4. Bake the rolls, covered for 25 minutes. Uncover and bake for 5 minutes longer, or until golden brown. Serve hot.
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Many thanks to the John West people for sending me this lovely bumper hamper filled with goodies! We have really enjoyed it. Although I was sent the fish to try for free, any opinions are entirely my own.