Pan fried salmon with rainbow chard and a lemon, paprika and oregano dressing

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.

Broccoli, zucchini carrot miso soup with sesame salmon

Great way to get some more veg in your diet!

Serves 4

Ingredients

4 x 120g fillets of salmon, pin boned and skin on

¼ cup of sesame seeds, approx.

2 small heads of broccoli or 1 big one, cut into florets

3 carrots, peeled and sliced

2 medium zucchinis, sliced

6 cloves garlic, peeled

1-2 tbsp miso paste

Method

Put all the veg and garlic in a pot and fill with 1 litre of vegetable or chicken stock or water. Bring to the boil and then turn down and simmer for 10-15 minutes until the veg is tender. While that is cooking, season your salmon with salt and pepper. The salt on the skin side helps the skin crispen up. On the other side of the salmon (not the skin side) coat in sesame seeds. Cook in a little oil for 2-3 minutes (skin side down first) each side depending on the thickness. You still want it to be a little pink in the middle to retain the juiciness. When the soup is cooked blend with a stick blender and blend some of the miso paste, taste and then continue to add more to your taste. I ended up using 2 tbsp. Add some more water if you need to thin it down.  Season with salt and pepper if needed. Serve in bowls with a sprinkle of sesame seeds and serve the salmon beside it.

Pan fried salmon with a creamy wholegrain mustard and lemon sauce

Serves 4

Ingredients

4 x 120g pin boned skin on salmon fillets

1 tbsp lemon juice

1 tsp wholegrain mustard

100ml pure cream

Method

In a medium pan heat a little oil and then season your salmon (skin side) with salt and pepper, or herbamare. Cook for 2-3 minutes each side then take out and set aside. In the same pan put in your lemon juice, let is sizzle a little then add your mustard and cream, boil for 1 minutes until thicken, taste and season with salt if needed. I had this with a red cabbage, radish, carrot salad with raw fennel mixed through and steamed green beans.

Sweet potato, leek & mushroom braised in creamy coconut lime sauce and pan-fried salmon

Serves 4

Ingredients

 

4 x 120g fillets of salmon, skin on, pin boned

400g sweet potato, peeled, 2 cm dice, cooked until tender, about 10 minutes.

1 big leek, white only, washed and thinly sliced

400g mushrooms, sliced

1 (270ml) can ayam coconut milk

1 tsp onion powder, you can leave out if you prefer, may need some extra salt and pepper though

½ tsp garlic powder

Juice of ½ a lime

1 tbsp tapioca flour

1 tbsp coconut oil/ghee

2 tbsp chopped parsley for garnish

Method

In a large pot heat the oil then add your leek and mushroom, cook 3 minutes until some of the liquid has come out. Sprinkle over the flour and stir in, then add you coconut milk, lime and garlic/onion powder. Add your coconut milk and add a can’s worth of water. Simmer for 5-7 minutes until leek is tender, add your cooked sweet potato, add some salt and pepper to taste. While that is simmering, in a pan add a little oil and season both sides of the salmon with salt. Cook skin side down for 3 minutes then turn over and cook another 3 minutes or so, salmon should still be a little pink in the middle. Spoon your veg on a plate then top with your salmon and parsley.

Thai style red curry with salmon and vegetables

Serves 4

It is great making your own curry paste as you control the heat. You can use your favorite vegetable for this. You can use beef, chicken prawns in place of the salmon.

Ingredients

Curry Paste

1 tbsp ginger, peeled

5 garlic cloves, peeled

¾ tbsp shrimp paste

5 coriander roots. When I buy a bunch of coriander I cut off the roots and leave about 4cm then keep them in the freezer for your curries

½ brown onion

½ red capsicum, you could use any color, if will just affect the color of your curry.

1 tbsp fish sauce

1tsp palm sugar

½-1 red chilli (optional)

1 tbsp coconut oil

Method for paste

Blend in food processor until very smooth. Add a little more oil if you need to.

Ingredients for curry

6-7 lime leaves or 1 tbsp lime juice

270ml can of ayam coconut milk

300 g salmon, take the skin off to make crispy salmon skin. 2 cm dice

2 carrots, peeled, sliced thinly

1 zucchini, sliced thinly

1 finger eggplant, sliced thinly

2 small heads of broccoli, separated into small florets

2 small bunches of bok choy, washed and end root sliced off

Method

In a wok heat 1 tbsp coconut oil and cook the paste on a medium heat for 1-2 minutes. Add the carrot and stir fry in the paste for 1 minute then add the zucchini, eggplant and broccoli.  Add the coconut milk and lime leave/lime juice and simmer the veg in the sauce for 5 minutes until the veg is cooked to your liking. Add some water if it is looking too thick. Then add you salmon and cook for 1 minute, then add you bok choy and cook another 1 minute. You don’t want the salmon cooked all the way through as it will finish cooking on your plate. If you want crispy salmon skin sprinkle some salt on the skin and cook in a pan in the little oil for 3-4 minutes. You can serve with rice, chilli, lime wedge and coriander.