Summer is here, we have the reddened skin and smily faces to prove it, and one thing I love more than anything in summer, is the light tasty meals that keep us content. We don’t need steaming hot bowls of soup or the comfort of stodge, it’d s great time to feel healthy!
This dish is a summer doozy, it’s the epitome of simple and its fresh zingy taste makes it a great lunch or dinner for a high temp day.
All you need to do is:
- Put the griddle on high, slightly oil your asparagus, chopped red peppers and Cod and when hot, griddle for about 3 minutes each side, turning everything in the pan for an even cook.
- Meanwhile, slice some fresh avocado and a lemon
- When the fish is cooked and the veg charred, serve it all together with a wedge of lemon and a drizzle of a sticky balsamic glaze.
Beautiful, refreshing and light!
Tonight’s dinner called for high protein (Minday night boot camp) with great taste (Just because Monday needs help to be good!) and so this tasty trout dish was on the menu.
Not only is it healthy and tasty but from start to finish it takes 25 minutes to prep and cook.
- Mix 20g butter with 1 crushed garlic cloves, 2 chopped shallots, 1 small bunch of chopped parsley and 1 tsp of Dijon mustard.
- Score the skin of 2 trouts and rub the buttery mixture in
- Peel 2 bulbs of chicory and lay on two individual baking sheets, place the fish on top of the chicory and fold the parchment into a parcel. Cook the fish parcel for 15-20 minutes in the fm oven at 180
- Meanwhile boil some broccoli florets
- Fry 2 slices of streaky bacon in 5g butter. When nearly done, add 20g pistachio nuts
- If desired, cook 100g couscous and season with salt, pepper and ginger
- When it’s all cooked, serve and enjoy
If you are not overly familiar with Trout it’s a really delicate fish with a very light and fresh taste. It’s easy to over flavour but this dish offers a beautiful mix of bitter chicory, fresh fish and creamy nuts.
Ummm ummmm ummm this sweet salmon with sticky coconut rice and fresh greens tasted soo good that I lost my ability to speak!
Easy, nutritional, healthy and quick…a fantastic post work out meal!
Simply make a marinade of:
- 1tbsp runny honey, soy sauce, rice wine vinegar, sesame oil
- 1tbsp grated fresh ginger
- 1 chopped garlic clove
And marinade the salmon for an hour if possible.
Boil 75g per person of basmati rice, when cooked add salt, pepper and 100ml coconut milk and cook for another 5 minutes.
Whilst the rice is cooking boil some broccoli and green beans for just 2-3 minutes, keep them fresh!
Also grill the salmon for 4 minutes each side. Then serve!
A really light but supremely flavoured dish, the garlic and ginger really zing on your tongue and the creamy rice just takes off the edge. As i said…..nom!
This was the starter I made for my Christmas Day lunch. It’s a salmon mouse in a smoked salmon parcel with caviar, advacado, horse radish cream and beetroot. It’s a really simple dish with a powerful taste.
The mouse was made with Creme Fraiche, smoked salmon, capers, anchovies and lemon juice. It’s simply all whizzed together and placed in ramekins lined with smoked. This is then left in the fridge to cool.
It’s a perfect starter, not to heavy and perfectly fresh.
Due to a hugely, epically, busy weekend I failed to order my food shopping on time. As a result I didn’t have any lunch planned for this week.
So I pondered through my fridge shelfs and found the following ingredients which all tossed together, turned out to be a pretty spiffing salad indeed!
– Iceberg lettuce
– sweet pepper
– pickled (by my very own grandad!!) sweet green beans
– almond and date cous cous (leftovers)
Agreeably, it may sound an unlikely mix of ingredients but if like me you like fruit with savory, this salad will hit the spot.
Crunchy and sweet, I throughly enjoyed this lunch! Needless to say, it was easy and quick to prepare.
Monday nights dinner.
It needs to be healthy enough to start the week well but also needs to be tasty enough to satisfy my guttural feeding needs.
I motivated my self into a gym session after work yesterday which meant that by the time I was in the kitchen I was starving but didn’t want to destroy my calorie busting efforts!
On the menu…… Coriander salmon from Matt Dawson’s cookbook. The question however was do I add potatoes? The answer….no! I stuck with just the salmon and veg and although it was a terribly light meal, it was truly delicious and left me feeling good!
I also happened to cook the salmon with a crispy skin. Result!
Genuinely, this dish took less than 20 minutes to make and so if you are after a light, healthy week night tea. This should be on your menu!!!!
I had zilch in the cupboard last night and so I racked my brain to think of what I could make for today’s lunch? (I’ve been avoiding walking into the town to prevent being tempted by the new year sales and naughty food)
All I could come up with was an egg sandwich…..yawn 😕
So I boiled some egg, buttered some bread and added a little of my granddads home made green tomato chutney (for a twist)
OMG, I’d forgotten just how much I enjoy an egg sandwich! Plus the chutney gave it a sweet and sour tang
Not a bad lunch to end my working week. Let’s not forget the classics people!
Dinner tonight was an experimental affair.
I had some salmon that needed using, a little left over Mediterranean vegetables from last night and a giant butternut squash.
And so after hacking at the squash (that is a job for no man or woman) I made some Cajun butternut squash wedges, oven cooked the salmon and add the veg.
Healthy, tasty, so filling!!! (Perhaps a quarter of the squash would of done me, rather than half!)
Last nights tea consisted of this tapas style salad. I have to admit, as the day drew on I though “salad? Why???” But damn it was delicious!
After days of copious food and alcohol this was just what I needed and it was utterly gorgeous. Featuring an additional oil and balsamic dip with ciabatta it made for a full meal, the buffalo mozzarella had to be the star!
Also, it takes but a few minutes to prepare….winner.