I’m trying to create recipes that you can easily make your own at the moment. By this I mean subbing in different ingredients to use what you have in your fridge or cupboard. These salmon bowls are no exception!
Beetroot Cured Ocean Trout With Pickled Fennel and Zucchini
The earthy notes, omega 3 rich fish and sharp acid in this recipe are such a delight. And they’re backed up by it just looking so darn pretty. The pomegranate I’ve use dto gasrnish it are completely optional I just had some on hand. But the creamy yoghurt dressing and punchy pickled vegetables are a must.
Sweet and Sour Prawn Salad
The weather is warming up and I’m all about it! It means light and punchy salads like this zesty little number.
Baked Salmon with Capers, Lemon and Cauliflower Puree
This is a simple meal that looks a little fancy. You only need to leave the salmon to marinade for half an hour for it to start to take on the flavour so it is also pretty quick! I love the simple cauliflower puree with the salty capers and sharp lemon. Making the lemon and caper sauce with extra virgin olive oil rather than butter also ups the omega 3 situation. Plus it tastes amazing. Win.
7 Ways With: Salmon
Salmon is one of the most common types of fish that Australians eat at home and I can totally understand why. It’s an amazing source of brain friendly Omega 3 fats, protein and a variety of vitamins and minerals. Wild Salmon tends to be a better source of all of these than farmed, as well as being better for the environment.
Prawn Miso Noodle Soup for One
This soup comes together so quickly and is a one pot wonder. I’ve written the recipe for one but you can easily just double it and so on to serve more people.
Roast Potato and Kale Salad with Baked Salmon
I’m always after a heartier salad in the cooler weather, one with warm and filling things yet still full of fresh flavours and this salad really hits the mark.
Mussel, Fennel, Chilli and Zucchini Linguini
The zucchini in this recipe also acts as a replacement for some of the linguini so you’re increasing the vegetables and lowering the amount of simple carbs all in one swoop. To be honest I’m much more about the increasing the vegetables than worrying about carbs!
Israeli Cous Cous Salad With Fennel, Avocado and Salmon
This is one of those salad you can throw together in no time at all and it tastes delicious enough to serve to company! Or just have as a work lunch salad for the week, or as a quick weeknight dinner. it’s versatile, easy and exactly what I want to eat right now.
Nori Baked Salmon Salad Bowl
That there isn’t salmon skin, oh no it’s a little sheet of nori that adds delicate flavour and protects the salmon as it cooks, making the most delicious salmon noodle salad bowl ever.