Love Bites Grilled Salmon & Garden Vege Medley

This dish is a true Love Bites recipe; one dish, super fast, healthy and adaptable to how you want it. You can use a range of green veges or what ever is in season, throw it in the oven and voila! A healthy, low carb, meat and veg option that's a sure winner.

Serves 2

INGREDIENTS:

x2 Salmon fillets
x1 Juice of a lemon
x1 Bunch of fresh asparagus
x1 Head of broccoli cut into individual trees
x1 Bunch of fresh round beans
1/2 Cup kalamata olives (de-pipped)
x1 Sprinkle of chilli flakes
x3 Bunches of cherry tomatoes still on the vine

METHOD:

• Blanch the green vegetables by boiling a pot full of water, dropping the veges into the pan for a minute then removing and immediately plunging into cold water. This enables the veg to hold the nutrients and colour whilst cooking
• Spread the veges on the bottom of a baking tray
• Squeeze half of the lemon over the veg
• Add the salmon fillets and bunches of cherry tomatoes on top of the veg
• Sprinkle over the chilli flakes and the other half lemon
• Place both lemon husks into the dish and cook for 20 minutes at 200 degrees
• Use the sauce at the bottom of the pan to sprinkle over the salmon when serving (or alternatively see variations below)

Variations: Make a salsa verde as different sauce, alternatively serve with brown rice or boiled potatoes for some more substantial meal.

LoveBites Delish Fish and Lentil Ensomble

This recipe was derived from a recent meal a friend of mine had at a local gastro pub in Hampshire...

INGREDIENTS
serves two

• 2 cod fillets (or firm white fish fillets)
• 2 tspns tomato paste or sundried tomato paste (1 tspn per fillet)
• 2 chorizo sausages, sliced
• 10 mixed coloured cherry tomatoes, halved and quartered randomly
• 80g fresh baby spinach
• handful of chopped parsley
• 3/4 cup of puy or green lentils
• Lemon juice and garlic butter to garnish
• Garlic butter - 1 clove pured garlic, 2 tbspns butter, melt in microwave for 20 - 30 seconds

METHOD

1. Cook lentils as per packet instructions
2. Paint fish with tomato paste and place on a baking tray covered in foil,
3. Loosely cover fish with the foil and bake in oven with tomatoes for 10-15 minutes
4. Fry the sliced chorizo sausages in a fry pan until cooked through
5. Blanch fresh spinach in boiling water then drain and cool under fresh water immediately
6. Make garlic butter
7. Serve spinach on top of lentils, followed by fish, topped with tomatoes, parsley and sprinkle the chorizo around the outside
8. Garnish with garlic butter and lemon juice

NB: I use Marks and Spencers sunblushed tomato cod fillets which saves you covering the fish yourself. You can also make this healthier without the chorizo and a different alternative is to not cook the tomatoes but have them fresh on top as a Summer time option (see below). Enjoy!

LoveBites Asian Baked Salmon

INGREDIENTS

Salmon

• 2 Salmon Fillets (boned and skinned)
• 2 Spring onions, sliced
• 1 Red chilli, de-seeded and sliced
• 1cm cube of fresh ginger, grated
• 1 Tablespoon coriander, chopped
• 2 Tablespoons Teriyaki sauce
• 2 Tablespoons Soya Sauce

Sides

• Seaseme oil
• Pak choi
• Sugar snaps
• Green beans
• Basmati rice
• Chopped coriander to garnish

METHOD

• Place the salmon on a large piece of aluminium foil (big enough to wrap the salmon in afterwards)
• Sprinkle the chilli, onion and coriander over the salmon
• Combine the teriyaki and soya sauce with the ginger and pour over the salmon
• Fold the foil over the salmon and place in the oven for approximately 15-20 minutes
• Whilst the salmon is cooking, cook the rice  stir fry the pak choi and sugar snaps in a small amount of seaseme oil
• Cook the beans with a small amount of water, cover in cling wrap and cook in the microwave for 3 minutes
• The salmon is cooked when the flesh has turned a milky pink
• Combine the veges, rice and salmon on a plate and pour the rest of the marinade over the salmon and rice
• Garnish with a sprinkle of coriander

LoveBites Poached Salmon with Green Veg Medley

This was a first attempt of mine recently. I have lately been intrigued by the poaching of salmon instead of frying it, making it a softer texture and less rich on the stomach. This recipe is a quick and easy answer to a healthy high protein meal. Enjoy!

INGREDIENTS

• x2 salmon fillets
• white vinegar
• x1 clove of crushed garlic
• three small potatoes each (or a packet of Tesco Herby Potatoes)
• small bunch of asparagus and snow peas
• half a lime
• x2tblspns of basil pesto
• x1tblspn capers
• 1/2 red onion finely diced
• salt and pepper to garnish

METHOD

• Cook the potatoes in a microwave safe container with some water (if using the Tesco potatoes follow instructions on the pack of the packet)
• Saute the asparagus and snow peas in crushed garlic and a lug of oil, salt and pepper
• Bring a saucepan of water to the boil. Add a lug of white wine vinegar and salt and pepper to the water
• Rinse the salmon fillets under cold water and add to the pan. Simmer for five minutes

• Once the potatoes are cooked add some chopped herbs and butter.  Once slightly cooled slice the potatoes (about three pp) and arrange them on a plate
• Serve the green veg on top of the potatoes, then drain and add the salmon
• Squash the capers, and pesto together on a chopping board with salt and pepper and a squeeze of lime. Spoon this mixture on top of the salmon
• Serve with a lime wedge.