The spices on this side of rainbow trout are so delicious and warming. The perfect flavours to accompany the yoghurt sauce that’s basically a salad. You could use any small – medium sized fish filleted in this style, or a tail of salmon would be ideal too.
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.
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.
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.
I first made this dish with my beautiful friend Rachel in Auckland and have spent the last month thinking about it because it was just so delicious. The fresh salad and herb crusted salmon is just the most amazing combination. I’ve used fresh bread crumbs n the salmon crust but you could easily swap for almonds to make it gluten free!
Rainbow trout is not a fish I cook often and I honestly don’t know why. It’s like a delicate small version of salmon and cooks so quickly, making it a perfect week night option. If you can’t get your hands on it just replace with a salmon tail and cook for a few moments longer.
Thanks so much for your feedback on my last post! I’m listening to all your recipe wants and creating quite a list of things to make so yay for everyone! Today’s recipe is so easy to make, full of flavour and it looks so impressive when you bring it to the table. The whole baked fish stays juicy and fragrant thanks to the generous stuffing and the golden roasted fennel becomes so sweet and delicate as it cooks. Get ready to impress EVERYONE.
This recipe is a little bit naughty, a little bit nice and a whole lot of yum. I love sourdough bread and using it fresh to crumb fish creates the most delicate crisp coating. The fennel seeds and slaw add freshness to the crispy fish. Perfect.
Crispy skinned fish with a citrus salad is such a dream dinner for me This salad is light and fresh and cuts through the richness of the crispy skinned barramundi perfectly.
This bowl of goodness is so easy to make and such fun to eat. The juicy mussels add their own flavour to the broth and the sweet spring vegetables balance out all the spice so you have a harmonious zing. Get slurping.