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 lime
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

A little easy recipe for you to try, this might be a few favourite dinner. I can see myself making various versions of this over the next few weeks. I can get obsessed.

It’s something inspired by a photo tweeted by Monica Shaw of her sweet potato and avocado salsa. I loved how colourful it looked so set out to make my own.

You need:
1 large avocado
2 tomatoes
1/4 cucumber
1 large red onion
juice from 2 limes
sea salt and black pepper
1 bunch coriander

Chop it all up and mix together! Delicious, I was eating this from the bowl before it even hit dinner time.

To go with it I just seared some salmon fillets in a pan with some olive oil on both sides for about 5 minutes turning once so the skin got crispy and the top looked nice and brown.

I then finished them off in the oven for another 7-8 minutes.

I also roasted some sweet potato chunks with olive oil and salt and pepper for about 40 minutes.

Another ridiculously simple dinner that is also super healthy. I even have some salsa and sweet potato for my lunch today I might add some smoked mackerel and already that’s one variation that requires no cooking.

Goan Vegetable Curry…

January 12, 2011

This is a curry I eat a lot, it’s supposed to have fish in it but when I feel like I need to be healthy I use half fat coconut milk and fill it right up with vegetables and eat lots of small bowls with brown rice.

This recipe is adapted from a magazine I had years ago, I made it for the Boy years ago and have been making it ever since…

I apologise for not having exact measurements either, but I do this from memory and taste now… these are about right for about 4 large servings.

You need;
2 tsp black mustard seeds
2 tsp cumin seeds
1 tsp turmeric
2 red chillies
1 large red onion, thinly sliced
4 garlic cloves, finely chopped
6 tomatoes, chopped into tiny pieces
2 tins light coconut milk
1 medium sweet potato, chopped into bitesize chunks
8 new potatoes, chopped into same size as above
Peas (I use frozen), as many as you want

Before I cook the curry base to speed everything up I boil my potatoes in a pan and add them at the end.

First step is to pour a big gloup of oil into a big saucepan and heat gently before adding the mustard and coriander seeds and the turmeric and heat until they start to pop.

Then add the chillies and cook for a further two minutes, before adding the garlic and onions and cook gently until they become translucent, roughly 5 minutes.
Then add your chopped tomatoes.

Cook for a further 5 minutes before adding the coconut milk, stir and cook for 2 more minutes before adding your vegetables.

I love this curry, the only changes I have made are using light coconut milk, leaving out fish and fish stock and adding vegetables, and leaving the skins on the tomatoes. You can add whatever you like to it, it is amazing with fish too.

Serve with brown rice.