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.
To get a delicious dinner on the table in no time, there’s nothing better than a one-skillet recipe. One-skillet recipes make cooking easy and healthy without dirtying every pot and pan in the kitchen. This Mediterranean Chicken recipe is a delectable way to use common ingredients, guarantees quick cleanup, so that you can spend time with your dinner guests. Not only is it paleo-healthy, it is gluten free too!
1/2 yellow onion, diced
2-3 cloves garlic, minced
227g mushrooms, sliced
3 tomatoes, diced
250g brussel sprout, liquid drained
113g cup sun-dried tomatoes, chopped
75g cup olives, chopped
450g oven-roasted chicken breasts, sliced
125g Fresh Baby Spinach
2-3 Tbsp olive oil (1-2 tbsp to sauté the veggies, another 1 tbs for cooking)
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
- In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
- Add the minced garlic in with the onions, and sauté together one more minute
- Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
- Add 1 Tbsp olive oil to the pan, and toss in the tomatoes, sun-dried tomatoes, brussel sprouts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
- Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
- Serve hot garnished with the fresh basil
The basics of being on a Paleo diet is the avoid gluten like the plague. By removing grains and legumes from your diet, managing systemic inflammation and insulin levels are critical to keeping your health in check. Start preparing meat and vegetables with some fat and spices- your paleo guide.
For this meal, use any coloured bell peppers. If you don’t fancy beef, you can use any mince meat like chicken, turkey or pork. Trust us when we say this dish can be an all in one meal.
2 bell peppers, halved and cleaned
1 tablespoon bacon grease or coconut oil
1/2 large onion, diced
Black Pepper , Sea Salt
4 cloves garlic, pressed or chopped
1/2 cup diced tomatoes, fresh or canned
450g of ground beef, turkey, chicken or pork
6 Fresh Basil Leaves , finely chopped
Extra basil leaves for garnish
1. Preheat oven to 375ºF
2. Place the pepper halves into a dish face down for 12-15 mins.
3. Heat the bacon grease or coconut oil in a large skillet over medium high heat.
4. Saute the onions, adding sea salt and black pepper for taste. Saute till they are translucent and slightly browned on the edges
5. Add the tomatoes and garlic to the onions and simmer for about 2 -3 minutes.
6. Add the meat and cook until soft and tender.
7. Taste the mixture and adjust seasoning to your liking. Mix in the chopped basil.
8. Remove the peppers from the oven and flip it over.
9. Scoop the stuffing mixture into each half.
10. Put them back in the oven for 15-20 minutes to mixtures to blend together more.
To make this dish more filling , add 2 cups of finely chopped spinach to the meat.
Cooking Time 25-35 minutesRead more
Healthy finger food goes a long way when we are trying to watch our waistlines. Instead of dipping your fingers in potato chip bags or chocolate bars ( Snickers , my favourite), try a health dish with Salmon and melons or Salmon and mussels. Most likely, melons would be mostly available at home but this recipe works well with mussels as well.
250g of Honey Dew or Rock Melon
6 Slices of Smoked Salmon (300g)
12 Large cooked mussels
- Slice the melons into cubes
- Divide each salmon slice into 4 parts.
- Roll half the salmon slice around the pieces of melon and the other hald around the mussels.
- Stick the cocktail sticks through them.
Our simple starters are designed to make your life easy. Planning a dinner or a lunch for your friends or family may have you on your toes. Not only will this starter take your hands off planning an incredible meal but it is memorable, elegant and delicious.
250g of cold-smoked salmon in slices
2 bunches fresh dill, chopped
2 hard-boiled eggs, chopped
1 red onion, chopped,
300-400ml sour cream
80g jar capelin caviar
- Chop Salmon into small pieces, but save two slices.
- Place the salmon pieces in a mixing bowl and add most of the chopped dill, reserving a little for garnish.
- Add chopped eggs and onion then the sour cream and caviar.
- Squeeze lime juice into the mixture and season with chilli flakes, salt and freshly ground black pepper.
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
What is Tartare? You would have heard and seen this term on your menus or heard your friends recommend a tartare dish. The name tartare is used for dishes that contain finely chopped meat or raw fish. Normally tartare comes with a white sauce made from mayonnaise, capers and various accompaniments.
Salmon Tartare: A meal that is both healthy, easy to make and a great alternative for dinner.
500g of Cured Salmon
3-4 Pickled Cucumbers, chopped
2 Red Onions, finely chopped
6 Hard Boiled Egg, Chopped in Halves
2 Ripe Avocados, Sliced and the stone removed
4 Raw egg yolks in halves of eggshells
5 Tbsp Large Capers
1 Jar Lumpfish Caviar (80g)
Freshly ground black pepper
- Ensure the cured salmon is cut into small cubes and place it in the middle of a large dish.
- Place the pickled cucumbers, onions, eggs, capers and avocado around the salmon.
- Squeeze a little lemon juice over the avocados so it does not turn brown.
- Place the egg yolks in their shells around the dish
- Pull out dollops of caviar and put it around the dish.
- Mix all the ingredients together
- Season with pepper
Cooking Time 25 mins