This is yet another recipe from Lean in Fifteen. I think sooner or later Joe Wicks is going to sue me for copyright infringement but I I love his recipes and they have been so good for my gestational diabetes. I have to admit that before I made this I had never poached salmon before but I thought it gave the fish a lovely texture and made it easy to flake for this zingy salad.
I have to admit to being a bit obsessed with avocados. There is something so delicious about their cool, creamy flavour and I chuck them into all kinds of different meals. When i found this recipe that mixed salmon (which I also love) with a tasty salsa I was intrigued and had to try it out. What I ended up with was a very tasty, very healthy dinner that I will definitely be making again.
These days it’s very rare that I’d stump up the cash to pay for meat or chicken since it’s so ridiculously over-priced. However, I am partial to a nice bit of fish, in particular salmon and I am always looking for new interesting ways to cook it. This recipe originally comes from Kitchen Joy and was a big hit in my house.
Salmon baked in foil
6 cherry tomatoes, quartered
1 shallot, chopped
1 tablespoon, plus one teaspoon olive oil
Juice from half a lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 salmon filets (about 100g each)
Preheat your oven to 200 C (or 190 for a fan oven). In a small bowl mix the tomatoes, shallots, 1 tablespoon of oil, the herbs, half the salt and a good whack of black pepper.
Spread out two large pieces of foil and spread the remaining olive oil in the middle of them. Place a salmon fillet on each piece of foil and turn to coat with oil. Sprinkle with the remaining salt and a little more pepper. They should be skin side down. Spoon over the tomato mixture and fold over the foil to make a parcel that completely covers the fish and tomato mixture.
Place the parcels on a baking sheet and bake for about 20 minutes until just cooked through. Do not over bake.
Unwrap and serve.
Serves 2 (I served this with mashed potato and carrots)
Every element of this Asian inspired salmon dish is packed with flavour, especially the coconut rice. It is genuinely one of the most delicious things I have ever made. I could not stop eating it.
Honey soy salmon with sticky coconut rice
2 tablespoons dark soya sauce
1 tablespoon sesame oil
1 teaspoon honey
2 salmon filets
75g brown rice
1 small tin coconut milk
2 tablespoons desiccated coconut
1 carrot, thinly sliced lengthwise
1 courgette, thinly sliced lengthwise
1 onion, sliced
2 cloves of garlic, finely chopped
A large handful of baby spinach
Olive oil for cooking
Mix together 1 tablespoon of the soya sauce, all the sesame oil and all the honey. Pour this over the salmon fillets and marinate overnight or at least for an hour.
Put the rice in a saucepan and cover with salted boiling water. Bring to the boil and simmer uncovered for whatever half the cooking time is on the packet. When the rice is half cooked add the tin of coconut milk, stir well and bring back up to the boil. Simmer for the remaining cooking time or until the rice is tender. I find brown rice often takes longer to cook than it says on the packet so make sure you taste test it. When the rice is done, stir in the desiccated coconut.
While the rice is cooking, heat a non-stick frying pan over a high heat and add the salmon to it with any remaining marinade. Cook for 6 – 8 minutes, turning often.
At the same time put a wok over a high heat with a little olive oil. Add the carrot, courgette, onion, garlic and remaining soya sauce and stir fry for 3 – 4 minutes. Add the spinach and stir fry for one more minute.
Serve the salmon, rice and vegetables together. Eat any remaining rice straight out of the saucepan.
This is so quick and so tasty. The chickpea side could very easily be a side with various other dishes. Warning though, the salmon is very peppery. I love pepper but if you don’t you might not like this.
Pepper crusted salmon with garlic chickpeas
Adapted from BCC Good Food
2 salmon fillets
1 tsp black peppercorns
½ tsp paprika
Grated zest and juice of 2 limes
½ tablespoon of olive oil
1 400g tin of chickpeas
1 ½ tablespoons of olive oil
1 garlic clove, finely chopped
75ml vegetable stock
100g baby spinach
Heat the oven to 190 C (170 C for a fan oven). Put the salmon fillets in a shallow baking dish. Roughly crush the peppercorns in a pestle and mortar or if like me, you are not posh enough to own a pestle and mortar, put them in a mug and crush them with a slightly smaller glass. Mix the pepper with a couple of pinches of the sea salt, the paprika and the lime zest. Brush the salmon lightly with the oil and then sprinkle over the pepper mixture. Bake for 12 – 15 minutes until just cooked.
Meanwhile rinse the chickpeas well. Heat the oil in a pan, add the garlic and cook for 5 minutes on a low heat so the garlic doesn’t brown. Add the chickpeas and stock and simmer down so that most of the stock has cooked away and the chickpeas are soft. Crush the chickpeas lightly with a potato masher. Then add the spinach and cook until just wilted. Add the lime juice and some salt and pepper and stir through.
Serve the chickpeas with the salmon. Serves 2.