Poached Salmon with Sautéed Greens

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

IMG_6741

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

Advertisements

Crispy Skin Salmon with a Radish and Parmesan Salad

Spring Dinner Idea

IMG_5796


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 #6

Olive Oil Spelt Penne with Sautéed Greens 


FullSizeRender-23

Who doesn’t love pasta? (no one…)

Spelt pasta teamed with organic greens and olive oil go perfectly together. This dish is super simple and takes only a few minutes to prepare, ideal for a mid week lunch or dinner

* Due to our gluten intolerance we tend to opt for spelt or buckwheat pasta as our bellies can tolerate these grains a lot better


Ingredients

Organic Spelt Penne (enough to serve two)

One small organic broccoli head

Three large organic leaves of silver beet

Half a cup of frozen organic garden peas

One tablespoon of extra virgin olive oil

Pepper (to taste)

Himalayan salt (to taste)

Fresh organic parsley (to garnish)

One heaped teaspoon of nutritional yeast


FullSizeRender-24

Method

Put on a put of water with some himalayan salt and bring to a boil

Once boiling add the pasta, we usually cook our pasta for around 10 minutes however this will vary on the type of pasta and how cooked you like your pasta to be. We prefer it more on the al dente side!

Meanwhile, break the broccoli head and finely chop the silver beet leaves. In a large wok add these vegetables and the garden peas with a dash of water. Sauté for around 3 minutes, our until the frozen peas are no longer frozen

Once the pasta is ready, drain out the water and put the pasta back into the pot. Add the olive oil, pepper, salt and nutritional yeast and mix all together. Then you can add the vegetables and give it another good mix

Separate into two bowls and top with parsley. It really is as easy as that kids! A simple, satisfying and beautiful dish that can be enjoyed at any time of the day

Now were off to enjoy this spring sunshine, Ciao!

Atlantic Salmon, Roasted Vegetable, Grilled Eggplant and Charred Kale Salad

This dish was quite possibly one of the most satisfying meals we have made! (well most definitely in our top 5). It was rich in flavours and just really hit the spot. It doesn’t take much preparation so there are no excuses with this one!

We enjoyed this meal the day our mum came home from Europe. We spent the whole day chatting and catching up on the past two months. This dish with a glass of organic shiraz was the perfect end to the day

Enjoy this meal, and every other meal, with your loved ones. No one should ever eat alone

IMG_5749


Ingredients (Serves two as a main)

All our ingredients were organic. Try eat organic vegetables (especially leafy greens) where possible

– 1/2 a small eggplant

– 1/2 a sweet potato (or one small sweet potato)

– 2 handfuls of brussel sprouts

– 2 handfuls of curly kale (around three leaves)

– 2 wild salmon fillets

– 1/2 an avocado

– 2 tablespoons of pistachio kernels

– Sicilian olives (around six per person or how ever many you desire)

– 2 cloves of garlic

– Parsley (to garnish)

– Extra virgin olive oil

– 1 teaspoon of coconut oil

– Himalayan salt and pepper

– 1 teaspoon of ground sage


Method (you will need an oven, grill, fry pan and wok)

Preheat your oven to 180 degrees celsius

Wash all vegetables thoroughly

Roughly chop sweet potato and keep brussel sprouts whole. Place them on a tray with the garlic cloves (you can keep the cloves whole or chop them roughly)

Drizzle your vegetables with one tablespoon of olive oil and sprinkle with pepper and salt. Massage the oil into the vegetables and place in the oven to roast for around 30-40 minutes

Once your vegetables have been in the oven for 15-20 minutes, turn on your grill and slice 1/2 the eggplant in half again, making two quarters. Make a few slits in the eggplant (not on the skin side) and massage around one tablespoon (or slightly less) of olive oil, pepper, salt and ground sage all over and in between the slits of the eggplant. Place under the grill with the skin side facing down. The eggplant will take around 15 minutes (may take longer depending on how high you put your grill on – keep your eye on them)

Check your vegetables, if you can easily place a knife through the sweet potato thats the sign that you can start your salmon fillets!

On a fry pan, place the coconut oil and wait until the pan heats up. Then place your salmon fillets with a drizzle of lemon and pepper. Salmon usually takes around 5 minutes each side, however this will depend on your frypan and how cooked you like your fish

Slice 1/2 your avocado in half again, making two quarters. We then decided to grill our avocado for a few minutes (feel free to keep your avocado fresh – grilled and fresh avocado taste quite different and can change the taste of your dish. With this in mind, grilled avocado went perfectly with this dish)

Once your fish is nearly ready (or ready), roughly chop the kale and place on a wok with a dash of water. Sauté the kale for only 3 minutes

Now you will be ready to start serving. So! First place your sautéed kale on two plates. Then top with your sweet potato and brussel sprouts. Grab your eggplant and chop into thick chunks then place on plates. Grab your avocado and either slice or leave whole and place on plates. Grab your salmon fillets and roughly chop into thick chunks… then guess what… place them on the plates

Add your olives and pistachio kernels

Garnish with some fresh parsley!

Spring Salad Series #2

FullSizeRender-16

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!

FullSizeRender-17

Zucchini Paleo Loaf

Paleo Loaf, what a complete fluke.

FullSizeRender-4

We’d spent the morning pottering around the kitchen, listening to Bon Iver and searching our favourite blogs for some breakfast loaf inspiration. A popular theme that we came across was Paleo Loaf. Paleo baking is definitely ‘in’ at the moment.

Now, we’re not the type to lean towards a particular diet label (i.e. paleo, vegan, vegetarian, high carb etc), but we are gluten intolerant so paleo bread is actually quite suited to our sensitive stomaches. Being paleo, it has no flour, almond meal is the substitute. This loaf is not only gluten free, it is also dairy free, sugar free and high in protein! The eggs give it the protein punch, sorry vegans!

FullSizeRender-5

Anyway, here is the recipe that has been adapted from Brown Paper Bag‘s zucchini loaf and Luke Hine’s Paleo Bread.

Ingredients

—-Dry ingredients—-

– 2 cups of almond meal

– 1 tbsp of psyllium husk powder (optional)

– 2 tbsp of pepita seeds (plus more for topping)

– 2 tbsp of sunflower seeds

– 1/2 tsp of himalayan salt

– 1 tsp of baking powder

—-Wet ingredients—-

-3 eggs

– 1 chia egg ( 1 tbsp of chia seeds mixed in 3 tbsp of water and let sit)

– 1 1/2 tbsp of coconut oil

– 2 medium zucchinis  – should equal 2 cups once grated

Method

1. Set the oven at 180 degree Celsius

2. Line a tin loaf with baking paper.

3. Combine all dry ingredients in a large bowl

4. In another bowl, whisk the eggs, chia egg and melted coconut oil.

5. Grate the zucchinis and squeeze out the excess water.

6. Combine the zucchini with the other wet ingredients and mix throughly

7. Fold through the zucchini mixture with the dry ingredients. Make sure you fold the mixture rather than aggressively stirring it. You want to keep it light and airy.

8. Spoon into the tin, reaching all edges and evenly spreading out the top. Sprinkle with the excess of pepita seeds.

9. Bake in oven for 1 hour or until golden on top.

10. Once golden, remove from oven and let it sit in the tin till it cools. Vital step!

11. EAT

M + S x

Prawn and Kale salad

IMG_3040

Hey guys,

We came up with this recipe to conquer the 40 degree day that was literally melting everything in our pantry (…our coconut oil is now an actual oil..).

Anyway, this salad can be enjoyed on a hot day, for a light lunch or even a side dish to a dinner. Ohhh it could even be used as an entree, at a dinner party! Now, we’re getting too excited.

This recipe serves two. Obviously as the ingredients compliment each other well, you can add or subtract as much or as little as you want. But here is what we thought matched nicely;

– Prawns (washed and peeled)

– One head of broccoli (keep raw)

– 8 pieces of asparagus (keep raw)

– One pomegranate

– Half an avocado

– 2 teaspoons of sunflower seeds

– 2 tablespoons of organic greek yoghurt (we use five:am brand)

– A leaf of kale

– 1 cup of spinach (or more if desired)

– 2 teaspoons of apple cider vinegar

– A few mint leaves (we got ours from our organic garden!)

Method;

Combine all ingredients except for the apple cider vinegar, sunflower seeds, pomegranate and yoghurt in a large bowl and mix with your hands (give it a try it’s quite sensual)

Once you’ve mixed all ingredients together and have delicately placed them in a bowl/plate, then you can add the reminder of the ingredients on top (make it look nice guys). As you can see in our photo, the last ingredient we’ve added are the seeds. It just looks better that way for all you instagramers out there…

Simple huh?

M + S xx