Recipe: Salmon, Pea Puree and Brocolli with Arame Salad
Posted Nov 24 2010 2:55am
Thought I'd just share this delicious meal recipe with you. Had made up a rather large batch of pea puree during Meghan's Low Glycemic Challenge week (I feel like I mention her in every blog I do, but she's really a huge source of inspiration at the moment), which I had frozen.
And I also just bought 'Ripe from Around Here' by Jae Steele which had tonnes of fantastic vegan recipes, not that I am vegan, but I find it is a fantastic way to bump up my consumption of veggies.
So this recipe is a bit of a concoction of a few things but it was so damn tasty! (If I do say so myself!)
Sesame, Broccoli and Arame Salad Ingredients 1 head of Broccoli 1/4 cup of Arame (a seaweed and rich source of iron, calcium, zinc and iodine) 2 tbsp of Tamari 2 tbsp of Sesame Oil (this might be a little rich - I think I might drop it back to 1 tbsp next time) 1/4 tsp of Dulse Flakes 1 clove of Garlic Pepper
Method:
Put the arame in a bowl and cover with room temperature water until the seaweed is rehydrated.
Steam the broccoli for 2-4minutes in a steamer.
Strain the arame - save the water and either use it for stock or put it in the garden!
Mix together the tamari, sesame oil, dulse flakes and garlic.
I made this a cold salad but you could just as well have it hot - simply toss the broccoli and arame in the dressing and sprinkle sesame seeds to serve.
NB. This recipe makes enough for four people - I had the left overs today for lunch with some brown rice.
Salmon and Pea Puree: Ingredients 2 x 200g salmon fillets 1 x Leek 2 tbsp Olive Oil 1 Bag of Frozen Peas 1 bunch of fresh mint Salt and Pepper to taste
Method
Sautee the leek in the olive oil in a pan until they soften
Add the bag of frozen peas and cover with boiling water
Let this simmer away until the peas are nice and easily mushed
Depending on your blender you might need to let this cool
Put the peas, leeks and mint into a blender and whir away until silky smooth
Add Salt and Pepper to taste
With the Salmon I drizzle some olive oil on the skin and rub this in, then sprinkle with a little salt and pepper
Get a fry pan nice and hot (no need to add any more oil)
Place the salmon skin side down and let it sizzle away for a good 3-5 minutes (depending on the thickness of your salmon.
Here you can either turn the heat down and turn the salmon over until it cooks most of the way through, or transfer it to a low oven to cook gently - I find using the oven insures a more even heat and helps avoid a really raw middle.
Thought I'd just share this delicious meal recipe with you. Had made up a rather large batch of pea puree during Meghan's Low Glycemic Challenge week (I feel like I mention her in every blog I do, but she's really a huge source of inspiration at the moment), which I had frozen.
And I also just bought 'Ripe from Around Here' by Jae Steele which had tonnes of fantastic vegan recipes, not that I am vegan, but I find it is a fantastic way to bump up my consumption of veggies.
So this recipe is a bit of a concoction of a few things but it was so damn tasty! (If I do say so myself!)
Sesame, Broccoli and Arame Salad
Ingredients
1 head of Broccoli
1/4 cup of Arame (a seaweed and rich source of iron, calcium, zinc and iodine)
2 tbsp of Tamari
2 tbsp of Sesame Oil (this might be a little rich - I think I might drop it back to 1 tbsp next time)
1/4 tsp of Dulse Flakes
1 clove of Garlic
Pepper
Method:
Salmon and Pea Puree:
Ingredients
2 x 200g salmon fillets
1 x Leek
2 tbsp Olive Oil
1 Bag of Frozen Peas
1 bunch of fresh mint
Salt and Pepper to taste
Method
- Sautee the leek in the olive oil in a pan until they soften
- Add the bag of frozen peas and cover with boiling water
- Let this simmer away until the peas are nice and easily mushed
- Depending on your blender you might need to let this cool
- Put the peas, leeks and mint into a blender and whir away until silky smooth
- Add Salt and Pepper to taste
- With the Salmon I drizzle some olive oil on the skin and rub this in, then sprinkle with a little salt and pepper
- Get a fry pan nice and hot (no need to add any more oil)
- Place the salmon skin side down and let it sizzle away for a good 3-5 minutes (depending on the thickness of your salmon.
- Here you can either turn the heat down and turn the salmon over until it cooks most of the way through, or transfer it to a low oven to cook gently - I find using the oven insures a more even heat and helps avoid a really raw middle.
Put everything on a plate and enjoy!!