Poached Salmon with Sautéed Greens

Poaching fish is easy peasy! Give this super simple recipe a go!

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Fish. What’s better than a perfectly cooked salmon (or any fish for that matter) with some sautéed greens for a beautiful dinner with your loved one? Um nothing tops that.

This is by far one of our go to meals a couple of times per week. When buying your fish try and opt for organic wild caught and for your vegetables try to shop at your local farmers market on a Saturday morning for local produce (so much fun!) or your nearest health food store for organic produce.

Enjoy kids!


Ingredients: Serves Two

2 organic wild caught salmon fillets

A fresh variety of organic  greens (kale, silver beet, rainbow chard, broccoli, asparagus, zucchini) Pick all or just a few, but try and make it fun!

1 tablespoon of organic ghee

2 tablespoons of extra virgin olive oil

1/2 organic avocado (optional)

Fresh organic parsley

1/2 organic lemon

Pepper and salt to taste


Before you start with the salmon, you need to get started on the vegetables!

Wash all your green vegetables thoroughly before roughly chopping into bite sized chunks then place them into a bowl and put aside for the mean time.


Poaching your salmon

  1. Place the two salmon fillets in a pot or large pan (with room for some water)
  2. Fill the pan with some filtered water, covering half of the fillets
  3. Drizzle with two tablespoons of EVOO
  4. Turn the pan onto a medium heat and poach (with the lid removed) for around 5-10 minutes. ** The time will depend on how large your fillets are and how well done you prefer your fish

Sautéing your greens

  1. In a pan, place in all your vegetables with a dash of filtered water. Bring to boil then turn down to medium heat and sauté for around 5-10 minutes
  2. Once ready, turn off the heat and mix through the ghee

Plating

  1. First gently place your vegetables down on the plates then top with your succulent poached salmon
  2. Slice some fresh avocado on the side
  3. Top with fresh parsley, pepper & salt and dress with lemon

 

E.A.T

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Crispy Skin Salmon with a Radish and Parmesan Salad

Spring Dinner Idea

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Ingredients 

As we always say, try and opt for as much organic produce as possible!

2 Salmon fillets

2-3 Radish heads plus leaves

Parmesan (we use Organic Dairy Farmers parmesan)

3 Parsnips (make sure they are small, if you can only find large parsnips then you only need one)

2 Carrots (medium)

Fresh Parsley (a few stems plus leaves)

Extra Virgin Olive Oil (2 tbsp)

Coconut Oil (1 tsp)

Pepper

Himalayan Salt

*We also added some ByronBay sauerkraut. The Tasmanian seaweed flavour goes quite well with this dish!


Method

Preheat the oven to 180 d/c

Meanwhile, wash your vegetables thoroughly. Slice through the parsnips and carrots length ways. We did this by slicing the parsnips in half, then in quarters. We had small parsnips therefore our long pieces were relatively fine

Repeat with the carrots. If your carrots are rather long, chop in half horizontally first then slice down length ways

On a tray, place your vegetables and 1 tbsp of olive oil, pepper, and salt and give them a good mix. Place them in the oven for around 25 minutes (this will vary depending on how thick your vegetables pieces are)

Wash your radish, then cut off the leaves. Finely chop the leaves with the parsley creating a green salad. Then slice through your radish making fine circles. Grab a peeler, and peel fine strips off the parmesan. Once you have these three components done, you can gently mix them all together in a small bowl with the remainder of olive oil

Check on the parsnip and carrots, if you can easily place a knife through them you know they’re nearly done. This gives you the all clear to start your salmon. On a fry pan add one teaspoon of coconut oil and wait until pan is hot. Then place your salmon fillets with skin side down. Salmon generally takes around 5 minutes on each side. However this will depend on the thickness of your salmon and how cooked you prefer it

Once ready, take out the vegetables from the oven, and place on two plates or on a sharing board. Repeat this with your radish salad

Bring the salmons to the table and voila you have yourself a nourishing meal to share with your loved one! (or ones)


Spring Salad Series #2

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We’re off to Europe in exactly 10 weeks. It’s no secret that we are completely, 100% obsessed with everything to do with the European culture. The fresh food, old buildings, their train systems, cute bakeries, red wine (lots of red wine), the coop (only a few people would understand this), friendly people and most importantly our family in Neuchatel, Switzerland.

Our love for Europe has come to a stage where we are trying to set up camp over there, permanently. This means a lot of research, visas, Italian passports, what do we do with our clothes?! how much money do we need? etc. It has been quite a headache. But so worth it.

Amongst this research, we have been taking our time in the kitchen, cooking and creating beautiful recipes to share with the world. As we have started our Spring Salad Series, this week we had to come up with salad number 2! Feeling a bit sluggish today, we opted for a lighter salad, bringing us back to our European summers.

Hope you enjoy this meal! Make sure to share it with family and close friends, no one likes eating alone.


Fennel, Celery, Rocket and Sardine Salad with black Sesame

Organic Ingredients

Serves two

Half a fennel

One celery stalk

Two handfuls of rocket

Two small oranges (we picked these from our garden)

One can of sardines in olive oil

One teaspoon of black sesame seeds

Few sprigs of fresh parsley

Two teaspoons of extra virgin olive oil

Himalayan salt (to taste)

Pepper (to taste)


Method

 Quite simple, no need for the stove or any other appliances

– Wash fennel and celery thoroughly

– Roughly (julienne) slice the celery and fennel

– Prepare two plates, and place one handful of rocket on each. Then top with the fennel and celery

-Peel the two oranges, and slice into thin circles (we’re not too sure how to explain this but we’re sure you will understand what we mean..). Place oranges onto the plates

– Divide the can of sardines in half and top onto the salads

– Sprinkle with black sesame, EVOO, pepper and salt. Oh and don’t forget the parsley!

– Serve with fresh dark bread (we had ours with some wholemeal organic spelt crackers)

– Bon Appetit!

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Winter Sweet Potato and Sardine Salad

WINTER SALAD SERIES

Oven baked Sweet Potato on a bed of sautéed Brussel sprouts and Sustainable Sardines. Topped with sunflower seed pesto, black olives, goats feta and fresh parsley

Much of our inspiration behind our cooking is from Jacqueline Alwill and her ‘Brown Paper Bag Blog’. Her beautifully presented meals and recipes have an abundance of nutrients, incorporating all major food groups. She includes red and white meat, cheese and eggs within her recipes, demonstrating a balanced and sensible approach to wellness. We very much admire her cooking and frequently check her blog for updates – the recipe for the pesto that we’re about to post is adapted from her page.

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Ingredients: Serves two as a main

-1/2 a small to medium sweet potato. Finely sliced lengthways

– 2 cups of brussel sprouts. Cut in half

– 1/4 cup of green peas (we use organic frozen)

– 1 tin of sustainable sardines in olive oil

– 1/4 goats feta

– 1/2 cup of black olives

– 1/4-1/3 cup of Pesto (Click here for Brown Paper Bag recipe)

– Fresh Parsley

-Pepper to taste

– Himalayan salt to taste

Method

This recipe is very basic! It’ll take you around 20 minutes to prepare so very convenient for a mid week meal 

1. Place your finely sliced sweet potato on a tray. Brush with a tad of olive oil, salt and pepper. Back in oven set at 180 degrees for about 20 minutes.

2. Whilst sweet potato is in the oven, sauté your brussel sprouts and peas in a wok on high heat in a bit of coconut oil (or water). Keep sautéing till the brussels begin to soften and possibly turn a little brown at the edges. Once ready mix through the black olives and  evenly distribute onto two plates.

3. The sweet potato should be ready now, remove from oven and delicately layer onto the greens.

4. With your tinned sardines, evenly halve and coarsely break over the potato.

5. Top with the pesto, goats feta and fresh parsley

6. A dash of olive oil and you’re good to go!