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!
I love salmon patties just with a little side salad, but place one between a crusty roll with crunchy lettuce and I”m in heaven. To take it up a notch I flavoured these salmon burgers with tandoori spices and add a minty yoghurt sauce to the burgers. Yummmmmm.
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.
I did that thing again. That thing, where I can’t think of a succinct and snazzy title for a recipe so I just list all the ingredients. This also has black beans, coriander and spring onion in it so I left out some ingredients, go me on the personal development front… eek.
I’ve been dreaming about this risotto for weeks, since the start of scallop season. Saffron, leeks and scallops are such a perfect combination especially when hit with a good dose of fresh lemon. I added the leek and celery to up the vegetable in take without compromising on flavour.
Poke bowls might seem like a summery option but by adding warm cooked prawns you cut down on that summery vibe just a little. The black rice adds a seriously nutty vibe to these bowls that are topped with my favourite poke toppings.
You know how I love to call something a recognisable name (Nicoise) but it’s not actually exactly traditional. That’s what’s going on here. I’m not even sorry because this version is delightful.
My ideal pasta dish, filled with vegetables, a little protein and just enough sauce to coat those ‘little ears’. Seriously dreamy. The leeks are cooked slowly so they’re sweet and intense and are so lovely with the chilli and garlic, salty capers and bright broccolini and the just cooked snapper. Everything is finished with a tonne of lemon because I feel like that’s my ingredient of the week!
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 is my kind of winter comfort food. Noodles and broth to slurp with plenty of vegetables and protein. The salmon is gently cooked in a fragrant broth that’s seasoned with ponzu, so many levels of yum.