Friday, 21 March 2014

Salmon & Salads

Were trying a health kick this month and have been having more fish & simple but tasty salads

This meal fitted the bill nicely was very tasty & surprisingly filling


1 Salmon fillet per person
olive oil
Lemon slices
Salt & Pepper
Chilli flakes
Coriander Seeds - Crushed

Simply place the Salmon in a oiled oven proof dish and drizzle
 on some olive oil and sprinkle with the spices.
 Place a couple of lemon slices on each slice.

Place in a pre-heated oven (200C / 400C/ Gas 6)

Bake in the oven for about 15 minutes. 
To tell when the salmon is done, it will have changed from translucent to an opaque pink

We served it with a simple Butternut squash & Feta Salad and a Cucumber Yoghurt

Butternut Salad
Firstly cube up some butternut Squash and mix with olive oil, Chilli flakes, Salt & some Pepper and bake in a pre-heated oven (same temps as the Salmon) for about 20 mins until soft & slightly brown on the edges.
In a serving dish mix a bag of rocket leaves with some olive oil & lemon juice, cube up some Feta and add to the top of the rocket along with the butternut squash. Serve immediately.

Cucumber & Yoghurt
Grate half a cucumber and place in a colander to drain for about half hour (give it a squeeze halfway through)
In a serving dish mix together half a pot of thick natural yoghurt, zest of a lime, salt & pepper and the drained cucumber. Taste & adjust the seasoning. If you would like this a little thicker in texture add a small spoonful of mayonnaise