Oriental Salmon & Broccoli Bake with Spinach Noodles

Oriental Salmon & Broccoli Bake with Spinach Noodles

Want a quick and easy meal packed full of flavour, with a bit of a kick? Well, fear not, I have it right here. This salmon and broccoli bake is so easy you will be surprised it tastes so good. Only taking 20 minutes to make, there’s no need to toil over the oven but pop it in, relax, eat. It might look like a lot of ingredients but it’s the salmon and noodle dressing so it takes no time at all to throw it all together.

Ingredients (serves 2):
2 salmon fillets (skin on)
1/2 a head of broccoli (chopped and washed)
1/2 a lemon of juice, 1/2 a lemon cut into wedges
4 tbsp soy sauce
2 tsp sesame seeds
2 tbsp chopped red chillis (or chilli sauce)
1 tbsp groundnut oil (and a bit extra for the salmon)
1 tbsp rice wine vinegar
1 tsp fish sauce
1 garlic clove (crushed)
125g spinach noodles


Start by putting together the salmon and broccoli bake. Place the salmon in a roasting tray, a little distance a part. Surround the salmon in the freshly washed broccoli. Then squeeze the juice of half a lemon over into the tray. With the remaining half of the lemon, cut it into wedges and dot them amongst the salmon and broccoli. Drizzle the bake with groundnut oil (or olive oil or sesame oil if you don’t have it) and pop it in the oven for 10 minutes at 180C.

Whilst that’s cooking, put together the sauce for the salmon. 2 tablespoons of soy sauce, 1 tsp of sesame seeds and 1 tbsp chopped chilli (or the chilli sauce) and combined. Drizzle it over the salmon after it’s cooked for the ten minutes and return to the oven to cook for a further 4 minutes.

Next up, the noodles. Get your multi-tasking skills out and do this whilst the salmon and broccoli bake is cooking away. Boil the spinach noodles as instructed on the packaging (usually around 3 mins). Whilst they’re cooking, throw together the dressing. 2 tbsp soy sauce, 1 tsp sesame seeds, 1 tbsp chilli (or sauce), 1 crushed clove of garlic, a splash of fish sauce, 1 tbsp rice wine vinegar and 1 tbsp groundnut oil (again, swap the oil if necessary). Mix it all up ready for when the noodles are finished. Once the noodles are boiled and ready to go, drain and put them back in the pan, add the dressing and put back on the heat. Keep stirring it for a few minutes to heat through.

Of course, everything is ready at the same time as you have timed it to perfection so pop it on a plate. Enjoy.

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Dijon Mustard Topped Salmon with Long Stem Broccoli and Brown Rice

Dijon Mustard Topped Salmon with Long Stem Broccoli and Brown Rice

A delicious meal with lots of flavour, light yet wholesome. I love mustard and I was worried it might overpower the salmon but my fears did not become a reality.

Recipe: (serves 2)
1. 1 boneless salmon fillets, skin on
2. 2 tbsp dijon mustard
3. 1 white onion, finely sliced
4. 1 clove of garlic, crushed
5. 6 pieces of long stem broccoli, boiled
6. 120g cooked brown rice
7. A few sprays of FryLight

Preheat the oven at 180’c.
Put the rice on first as brown rice can take a while to cook. Then, begin my topping the salmon with 1 teaspoon of dijon mustard per salmon fillet. If you have small fillets, may be use a little less mustard, just ensure that there is a thin layer on the top. Spray the frying pan with a little FryLight and then, skin side down put the salmon fillets in the pan. Top the salmon with some of the onion and garlic, just enough so it is scattered on top. Allow the salmon to cook in the frying pan for about 7 minutes, add a tiny drizzle of oil if you think the skin is catching. Transfer the salmon into the oven for another 10-15 minutes, depending on how rare you like it.

The broccoli should take around 6 minutes to cook so factor this in too! Whilst the broccoli and rice is cooking, fry off the remaining garlic and onion in FryLight and put to one side until the rice is finished. As soon as it is finished, drain the rice and add to the frying pan to bring the all these bits and bobs together. If you use the same pan that was used for the salmon there should be enough FryLight/oil to prevent the rice from sticking but keep stirring it or add some more FryLight if you feel it’s catching.

I loved this meal, just the right amount of comfort in the rice. I love long stem broccoli because the stems are so much sweeter than normal broccoli and it works really well with the strong dijon mustard flavour!

A New Favourite Pancake Topping

A New Favourite Pancake Topping

After seeing and hearing lots of hype about healthy nut butters I decided to try one for myself. I played it safe and went for the Meridian peanut butter. I love it! It’s less salty than the standard (less healthy, in fact very unhealthy) peanut butter but it’s still delicious and makes a good peanut butter and jam combo!

So, a new favourite topping for my morning wholemeal, oaty pancakes is Meridian peanut butter and a summer fruit coulis (to mimic jam)! The morning I took the picture at the top of this post on the morning I ran out of coulis and so just used straight summer fruits which worked equally as well but I do like a warm coulis in the morning.

See my recipes for wholemeal, oaty pancakes for the pancakes themselves and the coulis!!

Falafel with Thai Red Curry Paste

Falafel with Thai Red Curry Paste

I went to a quiz a few weeks ago and one of the questions was: what is the main ingredient in falafel? We STUPIDLY opted for lentils because we eliminated chickpeas on the basis that hummus is made from chickpeas, I’m not sure where the logic was in that but we were furious with ourselves when they revealed the answer was in fact chickpeas. So, ever since, I have wanted to teach those pieces of falafel and lesson and EAT them. I’ve never had them before making them this evening and they lived up to expectations. We had some leftover Thai red curry paste in the fridge and I thought it would add a nice twist! So, without further ado:

Recipe: (serves 2/makes 10 ping pong sized balls)

1 tin of cooked, drained chickpeas (240g)
1 clove of garlic, chopped
1 small onion, roughly chopped
2 tsp of Thai red curry paste
1 tsp garam massala
1 tsp ground cumin
1 tbsp of plain flour
Pinch of salt

2 tbsp tahini
1 tsp olive oil
Lemon juice to taste
Pinch of salt
1 clove of garlic, crushed

Put all of the ingredients for the falafel into a food processor and whizz up until smooth, a few chunks are ok. Using your hands, roll into small, ping pong sized balls. Heat 2 tablespoons of olive oil in a frying pan and brown off the falafel. Once browned, line a baking tray with tin foil and spray with FryLight (4-5 sprays). Add the falafel to the baking tray and bake for around 15-20 minutes at 180 degrees. Serve with salad and pita bread!

For the dressing, combine all of the ingredients above. I used roughly the juice from half a lemon, may be a little more. The tahini is quite strong so just keep tasting until the balance between lemon and tahini is right. Then, line the pitas with the dressing, add the salad and cram in the falafel and there you have it.

A delicious light meal. Polly 1, Falafel 1. We’re even now falafel.