And supreme indeed it is
What a delightful dish, a total all rounder! It’s filling, nutritious, creamy, fresh, tasty and even a little cheesy.
What is it? Well it’s pretty much just salmon fillets cooked with leeks, courgettes and asparagus in a creamy, but low fat, bachamel sauce. I could of easily eaten this on its own but I did add some couscous. It really was beautiful in taste, the soft salmon against the slightly sweet sauce was a heavenly melt in the mouth affair.
It’s also a very easy dish to make, pretty much a one pot deal, in the oven, 25 minutes, bish, bosh, done!
*Recipe courtesy of the Weight Watchers Seasonal cook book (I don’t follow weight watchers, it’s an old book but contains some good, low fat material)
I often swoon at the thought of noddles, I really have an extreme enjoyment for them but paired with Turkey (not a meat I particularly like), well I just wasn’t sold. However I trooped on and followed the recipe.
My oh my was I proven wrong! The turkey stayed tender and soaked up the sweet and tangy honey, lemon glaze and the noodles packed a savoury, salty punch. Thoroughly delightful!!!
- Fry enough turkey strips for two for 3 minutes
- Add a bunch of chopped Spring onions and 200g of mange tout to the turkey and fry for a further 3 minutes
- Add the juice of 1/2 a lemon, 2 tbsp honey, salt, pepper and 1 tbsp sesame seeds and fry for an additional 5 minutes.
- Meanwhile boil 150g noodles in water and 2tbsp hoisin sauce until soft
Fast, tasty, healthy. Bing, bang, bosh.