October 16, 2012
This is a new staple in my house. I have already made it twice and that Kale salad… third time is on tonight.
Stacked with ‘super foods’ this meal is so full of goodness that you feel it when you’re eating. I swear.
For 2 people you need;
2 salmon fillets
1 red chilli, chopped
1 inch piece fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce (or salt)
1/2 tsp sugar
250g kale, finely chopped
2 small-medium sweet potatoes, chopped into bite size chunks
3 tbsp olive oil
3 tbsp red wine vinegar
1 shallot, finely chopped
parmesan chunks to taste (c. 100g)
1. Roast for sweet potato chunks in some olive oil, salt and pepper for about 20-30 minutes at 200c.
2. Mix your marinades, first the kale; olive oil, red wine vinegar and the shallots and mix well with the kale and coat it using your hands. This ‘cooks the kale’.
Then the salmon, the chilli, lime, ginger, soy, fish sauce and sugar, put to one side.
3. When the potatoes are about halfway done, and if your salmon has a nice skin on it fry them in a non stick pan briefly to crisp this up, I love crispy skin but hate it soggy! Then transfer to some foil and pour over the marinade and bake for 6-7 minutes (or more if needed)
4. Mix the potatoes with the kale and add the parmesan chunks – made them thinnish slices but thick enough you can bite them and taste the cheese. Serve with the salmon, with the extra marinade poured over.
Recipes for the Kale Salad and Salmon the (adapted) from Refinery 29
July 20, 2010
So this is a much-loved recipe in our house, something we turn to time and time again, mostly because it takes no effort and hardly any time at all but also because its sits around 150 calories per portion, and it’s tasty!!
2 garlic cloves, finely chopped
2 red chillies, chopped
2 tsp ground cumin
250g chestnut mushrooms
400g tinned chopped tomatoes
400g tin kidney beans
150g green beans
half fat creme fraiche to serve
Once you have chopped the few things you need to chop this is easy…
1. Fry the garlic and chillies in olive oil for about 2 minutes, then add the cumin and mushrooms and cook for a further 3 minutes
2. Add the chopped tomatoes and kidney beans, and about 100ml water, then simmer for about 10 minutes
3. Add the green beans and cook for another 2-3 minutes until they are tender
We normally have this with dollops of creme fraiche in a bowl with some nice crusty bread, but it’s filling enough on its own if you want to be extra good, scrummy on a jacket or with some brown rice if you really are extra hungry!
150 calories!! Amazing.