Blackened Salmon with Kale and Asparagus

Blackened Salmon with Kale, Asparagus and Feta

These Salmon filets are dredged in a flavorful spice mixture, cooked to perfection and served over sautéed kale and asparagus. The perfect healthy lunch or dinner – serve over noodles, rice or quinoa, cauliflower rice for Paleo options.

Serves 2

Cooking time: 30 minutes

Ingredients 

• 2 tsps Paprika
• 1 tsps Dried Parsley
• 1 tsps Dried Oregano
• ½ tsps Salt
• ½ tsps Black Pepper
• ¼ tsps crushed chilli flakes, optional
• 2  Salmon Filets
• 1tbs Olive Oil, divided
• 2 handfuls of kale
• 6 pieces of asparagus
• 2 Oranges
• 100g Noodles cooked to packaging directions
• tsp soy sauce
• Sprinkling of feta

Method

1. In a bowl, combine the paprika, dried parsley, chilli flakes and oregano with salt and pepper. Press the flesh (topside) of the salmon filets into the spice milk, pressing to make sure they are well coated.
2. In a medium saucepan, heat half the olive oil until very hot. Add the salmon filets flesh side down and cook for 3 minutes per side. Remove from the skillet and place until the grill at 160 degrees for 10 minutes or until the fish is just cooked through and flaky.
3. Heat the remaining olive oil in the same pan and add in the kale and asparagus. Season lightly with salt and pepper and stir it around the pan until it begins to wilt. Squeeze the juice of two oranges over the vegetables.
4. Cook the noodles to package instructions.
5. Assemble your bowls! Add your base – in this case noodles with a drop of soy sauce; top it with a generous portion of kale and asparagus and then top with a filet of salmon and sprinkle with a generous helping of feta.
6. Enjoy!

Healthy, Vegetarian Curry

Vegetarian Curry with Brown Rice

 

Serves Two

Cooking time: 30 minutes – 1 hour

Ingredients 

• 200g can of coconut milk
• 100ml water
• 2tbs madras curry paste (alternative pastes can also be used)
• 1 large carrot
• 1/4 broccoli head
• 1 large onion
• 1 sweet potato
• 100g brown rice cooked to packaging instructions
• pinch of salt

Method

1. Cook the brown rice to packaging instructions in water with a pinch of salt 
2. In a large wok or frying pan, heat the curry paste for 1 minute before adding the coconut milk and water.
3. Chop all of the vegetables to desired thickness and add to the curry broth. N.B The larger the vegetables, the longer the curry will takes to cook. I like to keep my onions in quite large chunks, rather than finely chopped.
4. Boil until the vegetables have cooked, for around 20 minutes. Season well and serve in a bowl.