Almond & oat crusted salmon with vegetable kebabs

Almond & oat crusted salmon with vegetable kebabs

Ingredients

  • 2 x 100-120g salmon fillets
  • 1 tablespoon rolled oats
  • 1 tablespoon almonds
  • 1 tablespoon fresh dill
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • Vegetable Kebabs
  • 6 Bamboo Skewers, soaked in water for 30 minutes
  • 1 medium red capsicum, halved, seeded, cut into chunks
  • 1 zucchini, cut into chunks
  • ½ red onion, cut into chunks
  • 6 cherry tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon freshly cracked black pepper
  • 2 lemon wedges, to serve

Method

  1. Preheat oven to 180°C. Line a small baking tray and a large baking tray with baking paper. Set aside.
  2. To prepare salmon crust, place rolled oats, almonds, dill, lemon zest, lemon juice and olive oil in a mortar and pestle and pound until paste forms. If you don’t have a mortar and pestle, a small food processor can be used instead.
  3. Place salmon fillets onto prepared small baking tray and press crust on top. Bake in the oven for 10-15 minutes until salmon is cooked and crust is golden.
  4. To prepare vegetable skewers, place capsicum, zucchini, red onion, cherry tomatoes, garlic and pepper into a small bowl and toss to combine. Thread the vegetables onto 4 skewers.
  5. Place vegetable skewers onto the prepared large baking tray and bake in the oven for 10-15 minutes until vegetables are roasted and cooked through.
  6. Serve salmon with vegetable skewers and a lemon wedge.

Chicken cacciatore




Ingredients

  • 1 teaspoon olive oil or spray olive oil
  • 4 x 125g skinless chicken thigh fillets, fat trimmed
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 medium red capsicums, thinly sliced
  • 8 pitted Kalamata olives, halved
  • 1 x 400g can of no added salt diced tomato
  • ¼ cup white wine
  • 1 teaspoon dried oregano
  • 2 sprigs fresh rosemary
  • 1 cup chopped mushrooms
  • ½ cup reduced salt chicken stock
  • ¾ cup wholemeal couscous, uncooked

Method

  1. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken thigh for 1 minute each side, or until fillets are golden.
  2. Add the onion, garlic and capsicum to the pan and stir fry for 1-2 minutes, or until just softened. Add olives, diced tomatoes, white wine, dried oregano, rosemary, chicken stock and mushrooms. Bring to the boil, then reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked right through.
  3. Meanwhile, cook couscous according to packet instructions.
  4. To serve, divide ½ cup cooked couscous between plates and spoon chicken mixture over the top.

Sweet potato, spinach & ricotta pies


Sweet potato, spinach & ricotta pies

Ingredients

  • Spray olive oil
  • 1 tablespoon pepitas
  • 1 tablespoon sunflower seeds
  • 200g sweet potato, peeled, cut into 2cm cubes
  • 300g baby spinach leaves
  • 150g reduced fat ricotta
  • 8 eggs, lightly beaten
  • 2 tablespoons fresh mint chopped
  • 4 sheets fresh filo pastry

Method

  1. Preheat oven to 200°C. Lightly spray four non-stick pie dishes with olive oil. Set aside.
  2. Place sunflower seeds and pepitas onto a small baking tray and toast in the oven for 4-5 minutes or until golden. Set aside.
  3. Place sweet potato in a large saucepan with water. Bring to the boil and cook for 15-20 minutes or until tender. Before draining sweet potato, place spinach in the saucepan for 30 seconds or until just wilted.
  4. Drain sweet potato and spinach and place into a medium-sized bowl. Ensure most of the moisture has been drained/squeezed out of the spinach. Mash sweet potato with a fork and set aside to cool for 10 minutes.
  5. Once cooled, place mashed sweet potato, spinach, ricotta, eggs, and mint in a large bowl and stir to combine.
  6. Spray 1 pastry sheet with oil. Fold in half. Spray with oil then fold in half again. Press pastry square into 1 pie dish. Repeat with remaining pastry and pie dishes.
  7. Divide the sweet potato mixture into the pie dishes. Place 4 pie dishes onto a baking tray and bake for 20-30 minutes or until the pastry is golden and the mixture is just set.
  8. Evenly sprinkle toasted pepitas and sunflower seeds on pies before serving.
  9. Once defrosted, reheat pies in an oven until heated through.

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