Quality salmon is incorporated into a number of rich, exciting, creative dishes across the globe. England may have already exited the World Cup, but we’re intent on bringing nations together by celebrating the international popularity of this smoked fish.

How do other nations and continents prepare their salmon? Let’s take a look:

In spicy Brazilian orange

This tangy, slightly spicy dish is particularly popular in Brazil and other parts of South America. Simply marinade your salmon fillets in lemon and orange juice for half an hour then cover in a combination of orange skin, lime skin, two tablespoons of brown sugar, squeezed garlic and a generous sprinkling of cayenne pepper. Delicioso!

In an Asian Rangoon

One for those with nimbler fingers than the average, but salmon Rangoon is a rich, enticing appetiser. Deep-fried Rangoons are traditionally served with crab but smoked salmon and cream cheese presents an even more indulgent option.

Once you’ve combined a mixture of salmon, cream cheese and thinly-sliced spring onions, place them in wanton wrappers and fold up to make a cute little parcel. Then fry in a couple of inches of hot oil until it’s lightly browned. Not as healthy as many salmon dishes, but undeniably excellent.

In a Spanish potato tortilla

Potato and salmon tortilla is an excellent option for buffets and cold lunches. Combine 6 large free-range eggs with softened, chopped potatoes and plenty of dill and pepper in an ovenproof bowl and then bake for around 40 minutes, or whenever the egg has just set. Eat cold and enjoy.

In an English wellington

Wellingtons are, of course, associated with beef, but there’s a very strong case to be made for salmon being a better fit for this puff pastry dish – particularly when you want something a little lighter in the summer months.

Simply encase a salmon fillet in a bed of puff pastry with a cooling mixture of dill, cucumber, honey and mustard, and leave to bake for around 40 minutes. Salmon wellington is anything other than an ersatz option.

In a Thai one-pot style

This recipe is perfect for avoiding mess in the kitchen and, of course, tastes brilliant. Add your salmon fillet to a skillet on a medium heat for a few minutes until it’s browned and then remove it. Then fry spring onions with lemongrass and pour in a fair whack of coconut milk, lime juice and a couple of teaspoons of Thai red curry paste to taste. Serve with green veg and fragrant rice.

What’s your favourite, most unique way to serve salmon? Follow us on Twitter or Like us on Facebook and let us know!

(Image: Steven Depolo under CC BY 2.0)