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)


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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

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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!