Ingredients
4 x 120g potions of skin on, pin
boned salmon fillets
1 bunch of rainbow chard, you can
use silverbeet or a bunch of English spinach- washed and roughly chopped.
Dressing
Zest and juice of 1 lemon
2 tsp paprika
1 tsp cinnamon
1 tsp honey
3 cloves, peeled, crushed garlic
1 tbsp extra virgin olive oil
2 tbsp water
2 tbsp fresh oregano leaves
In a small bowl mix altogether
and set aside.
In a medium pan heat a little
ghee/coconut oil and season your salmon with salt and pepper. Salt on the skin
side help to crispen it. Place the salmon in the pan skin side down and cook
for 2-3 minutes then turn over and cook a further 2-3 minutes. You still want
it a little pink in the middle to remain soft and juicy. While that is cooking
steam your chard( and other veg if using)for 2 minutes. Take out your salmon
and chard and put on your plates, in the same pan put in your dressing, leave
it off the heat. You just want to warm through your dressing. Pour your
dressing over your salmon and chard. I serve this up with extra steamed buttered
broccoli and carrots.
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