Salmon is a prized fish because it is high in Omega-3, a essential fatty acid required for brain development and to reduce risk of chronic pulmonary diseases. This recipe is not only satisfying and convenient, it brings out the natural flavours of a Wild Caught Salmon.
Prep Time: 15min
Cook Time: 30min
4 x 200g Wild Caught Coho Salmon Fillet
1 yellow zucchini, sliced into half moons
1 green zucchini, sliced into half moons
400g of pumpkin, chopped into bite-sized cubes
2 shallots, 1 thinly sliced and 1 chopped
1 clove garlic, minced
2 1/2 tbsp olive oil
salt and freshly ground black pepper
1 1/2 tbsp fresh lemon juice
2 large tomatoes, diced
1 tbsp chopped fresh thyme
3/4tsp dried oregano
- Pre-heat over to 200C. Cut 4 sheets of aluminium foil into 50cm lengths
- Toss zucchini, pumpkin, sliced shallot, garlic together with 1 tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
- Brush Salmon Fillets with 1 tbsp of olive oil, season both sides with salt and pepper then place one fillet over each layer of vegetables on foil. Drizzle lemon juice over Salmon.
- Toss together tomatoes, remaining diced shallots, thyme and oregano and 1 1/2 tsp olive oil, season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until Salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm.
With a cooking time of 10minutes and a preparation time of 10 minutes, these are the best type of recipes to have on hand after a hard day of work and a table full of hungry people. Kimchi Pork Shabu Stir fry is a relatively easy dish to prepare. The taste of this dish is hard to describe because you know what is going on inside your mouth , but you can’t find the words to articulate what makes this dish so yummy.
100g of pork belly shabu shabu
2 thinly sliced ginger
3 cloves of garlic, peeled and minced
100g of kimchi, cut to bite-sized pieces
2 stalks spring onions, cut to 5cm length
1/2 tsp light soy sauce
1 tsp sesame oil
2 dashes of white pepper powder
- Marinade pork belly with light soy sauce, sesame oil and white pepper for 5 minutes
- Heat oil in wok, stir fry ginger and garlic for 30 seconds. Add pork belly shabu shabu and stir fry until meat is cooked
- Add kimchi. Cover with lid and simmer for 1 minute. Turn off the heat and stir in the spring onions while the contents are still hot.
1/2 tbsp black sesame seeds
1-2 tbsp of oil
2-3 garlic cloves, finely chopped
250g raw prawns, peeled
200g water chestnuts, drained and thinly sliced
125g snow peas, trimmed
2 tbsp vegetable stock or water
1 tbsp light soy sauce
1 tbsp oyster sauce
- Dry-fry the black sesame seeds in a small pan over medium heat for 1-2 min or until they are fragrant then set them aside.
- Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.
- Add the prawns, water chestnuts and snow peas. Stir-fry over high heat for 1 – 2 min. Add the stock, soy sauce and oyster sauce and stir-fry for another 2 -3 min or until the prawns turn pink.
- Stir in the fried sesame seeds and serve
A party dish that will leave your guests craving for more. Simple yet classy Salmon Hors D’oeuvre, is a great dish to bring to any party. Great for time-sensitive people as it takes 10 minutes to cook and prepare.
100g Feta Cheese
100g of Cured Salmon
2 Tbsp Chopped Mint
1-2 Tbsp Liquid Honey
Juice of 1 lime
1 tbsp Olive oil
Mint Leaves, to garnish
- Cut the watermelon into 2cm cubes
- Cut the feta into cubes of the same size
- Cut the kiwis into cubes of the same size too
- Place the feta, melon, kiwi and salmon onto the cocktail sticks.
- Brush the marinade over the Salmon Hors D’oeuvres.
- Place in the fridge for a couple of hours before serving.
Cooking Time 10 minutes