Salmon is so nutritious and yet simple to cook. I tell my kids that eating fish makes them clever, sometimes they need an extra little push! There are so many ways to cook Salmon and this method works best when you’re feeling particularly tired (lazy) 🙂 Using a George Foreman grill, it’s ready in minutes.
For this recipe, simply marinate you salmon fillet in some sweet chilli marinade and cook in your George Foreman grill for 4-5 minutes max! (if you don’t have one, you can use a normal grill and this should take 12-15 minutes depending on the thickness of your fillet)
Serve with some steamed broccoli and stir fried noodles and enjoy
Sometimes simple flavours are the best! There is nothing complicated about this dish and it can be ready in 25 minutes
First quarter your new potatoes, about 4-5 per person and then boil until cooked, this should take 20 minutes.
Meanwhile, trim some green beans and blanch them in boiling water for 3-4 minutes then set aside.
Next season you salmon filets with olive oil, salt and pepper and place in a preheated (180 fan) oven to cook for 10-12 minutes or until cooked.
Now quarter a small punnet of baby tomatoes and fry in a little butter for a couple of minutes until tomatoes start to burst, next add a clove of crushed garlic and seasoning then fry for a further couple of minutes, next add the green beans and a handful of chopped parsley and some lemon juice and continued to fry for a further couple of minutes then set aside. Using the same pan a little more butter and when your potatoes are cooked through, crush them a little bit then sautee in the hot butter for a couple of minutes until browned and crispy
Serve up the Salmon with the veg and potatoes
I love Moroccan flavours and this fish stew is tasty and simple to make.
First light fry a teaspoon of cumin seeds, a crushed garlic clove, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of marjoram and 1/2 teaspoon of dried chilli flakes (optional) in some oil for a couple of minutes. Next lay 2 cod fillets and 6-8 raw prawns into the pan then add 200ml of passage and the juice of 1/2 lemon. Stir in to this fish and bring to the boil. Turn down to a medium heat then put the lid on and cook for 8-10 minutes until the fish and prawns are cooked.
Serve with some couscous and roasted tomatoes
My children won’t eat ‘leaves’ so this salad is great because it doesn’t contain any and is ready in the same amount of time it takes to boil some new potatoes.
Start by getting your new potatoes boiling, 2-3 per person should be plenty meanwhile hard boil some eggs, one per person should be ok, and steam some green beans. While all these are on the go, quarter some baby tomatoes and slice up some avocado.
Next season and lightly brush your tuna steaks with olive oil. (To keep the cost down I use the frozen tuna steak portions and defrost them the night before.) Put a griddle on a high heat then pan fry your steaks for 3-4 minutes each side.
By this point all the other components should be ready so just arrange on a plate and drizzle with olive oil and lemon juice.
Make some rice up (4 person serving) as per packet instructions but add 1/2 cup of frozen peas to the grains prior to cooking as to cook the rice and the peas at the same time.
Meanwhile fry up half a sliced onion along with 3 large sliced mushrooms in a large frying pan. When the onions are browned and the mushrooms cooked, whisk up 3 eggs in a bowl and season. Set aside.
When the rice is ready add a little oil to the pan with the onions and mushrooms in and turn the heat up. Add the rice and peas into the pan and fry for a couple of minutes whilst stirring. Next make a well in the rice and pour in the beaten egg mixture. Leave for approximately a minute so that half of the egg is cooked, mix the rest of the egg in to rice mix along with some prawns and stir fry for another couple of minutes.
This is one of first ‘fishy’ dishes I was able to get my husband to eat – when we first met he didn’t eat any fish – and my children like this too, I think the crunchy crust makes its more palatable to those who aren’t into fish so it’s worth giving it a go if you have any family members who don’t like fish.
Preheat the oven to 180fan, toast 2 slices of bread and then blitz in a processor to make breadcrumbs. Into the breadcrumbs, mix 2 teaspoons of grated parmesan and 2 teaspoons of pesto.
Srunch a handful of the breadcrumb mix into your palm in order to compact the mixture, then pat it down on to your salmon fillet, make sure the length of the fillet is covered in the breadcrumbs and repeat with your remaining fillets – there should be enough mixture to bread 4 fillets.
Pop into the oven and cook for 20-25 minutes depending on the thickness of your fillets
Serve with some lemon and coriander couscous and roasted Mediterranean vegetables
This is a slightly healthier alternative to chippy fish and chips because of the potato wedges, well that’s what I keep telling myself!
Get the potato wedges on first as they will take the longest. Heat the oven to 190fan and chop up a couple of large potatoes into wedges, season with salt, pepper and olive oil then pop in the oven. Depending on how thick you’ve made the wedges these will take between 35-45 minutes.
Next make the batter. Weigh out 100g of plain flour in to a jug and add a teaspoon of baking powder and a pinch of salt. Give it mix then pour in 150ml of beer and whisk until you have a smooth batter. Refrigerate until 10 minutes before the wedges are cooked.
When you’re ready to start cooking your fish pour some oil into a frying pan so that it’s approx 2cm deep and turn the hob on to a medium to high temperature. Cut some cod fillets into strips then when the oil is up to temperature dip a strip into the batter then lower gently in to the oil, cook for a couple of minutes on each side, then remove from the pan. Ensure that the fish is cooked inside and the batter is golden and crispy, you don’t want the oil too hot so that it burns the batter before it cooks the fish so adjust the heat accordingly – this is why I always try one goujon first. When you have the temperature correct, get your peas on then finish frying the rest of the goujons.
Serve everything hot!