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!

Crispy Tofu with Grilled Vegetables and Teryaki Sauce

Crispy Tofu with Grilled Vegetables and Teryaki Sauce

 

Food tastes even better than it looks good, don’t you think?

Ingredients

• 200g Firm Tofu
• 1/2 Aubergine (Egg Plant)
• Pak Choi
• 4 Asparagus

Sauce

• Soy sauce
• Ginger
• Garlic
• Agave Syrup

Method

1. Lightly oil all of the vegetables and roast under the grill
2. Heat Coconut oil in a pan and add the chopped garlic and ginger – add the soy sauce and agave syrup and keep on a low heat (some orange or lemon zest can be used here)
3. Heat coconut oil on a high heat, cube the tofu and fry for around 15 making sure all sides are brown.
4. Rest tofu on a sheet of kitchen paper to dry off any oil.
5. Take the vegetables out of the oven.
6. Serve with the tofu and drizzle on the sauce!

Sesame Tofu

 

Vegan week 😀

 

So, as I have gone back to being a vegetarian for various reasons, I have challenged myself to being vegan for a week. If this week goes well it could be a permanent thing, or just a way to cutting down on dairy! (Not sure I can handle life without my cheddar cheese)

I don’t really know too much about tofu other than I had it once, and I hated it. But there had to be more than it to that, right? So I went out and bought some tofu today and thought I’d give it a go.

I was given a few tips by fellow cooks on how to make tofu tasty and here were the most helpful

1. sit the tofu in boiling salted water before cooking
2. completely pat the tofu dry
3. dry fry the tofu for a quick moisture release-er (add the marinade here to be soaked up)
4. bake after (make a crspy outside

 

• I marinated my tofu with dark soy sauce, sweet chili powder and rice wine vinegar
• I was worried it was going to be slimy or tough, so i did all of these points and added sesame seeds to make an even crispier outer coating.
• I served it with a classic Chinese stir fry

AND IT WAS TASTY!