Pan fried salmon with rainbow chard and a lemon, paprika and oregano dressing

Ingredients

4 x 120g potions of skin on, pin boned salmon fillets

1 bunch of rainbow chard, you can use silverbeet or a bunch of English spinach- washed and roughly chopped.

Dressing

Zest and juice of 1 lemon

2 tsp paprika

1 tsp cinnamon

1 tsp honey

3 cloves, peeled, crushed garlic

1 tbsp extra virgin olive oil

2 tbsp water

2 tbsp fresh oregano leaves

In a small bowl mix altogether and set aside.

In a medium pan heat a little ghee/coconut oil and season your salmon with salt and pepper. Salt on the skin side help to crispen it. Place the salmon in the pan skin side down and cook for 2-3 minutes then turn over and cook a further 2-3 minutes. You still want it a little pink in the middle to remain soft and juicy. While that is cooking steam your chard( and other veg if using)for 2 minutes. Take out your salmon and chard and put on your plates, in the same pan put in your dressing, leave it off the heat. You just want to warm through your dressing. Pour your dressing over your salmon and chard. I serve this up with extra steamed buttered broccoli and carrots.

Broccoli, zucchini carrot miso soup with sesame salmon

Great way to get some more veg in your diet!

Serves 4

Ingredients

4 x 120g fillets of salmon, pin boned and skin on

¼ cup of sesame seeds, approx.

2 small heads of broccoli or 1 big one, cut into florets

3 carrots, peeled and sliced

2 medium zucchinis, sliced

6 cloves garlic, peeled

1-2 tbsp miso paste

Method

Put all the veg and garlic in a pot and fill with 1 litre of vegetable or chicken stock or water. Bring to the boil and then turn down and simmer for 10-15 minutes until the veg is tender. While that is cooking, season your salmon with salt and pepper. The salt on the skin side helps the skin crispen up. On the other side of the salmon (not the skin side) coat in sesame seeds. Cook in a little oil for 2-3 minutes (skin side down first) each side depending on the thickness. You still want it to be a little pink in the middle to retain the juiciness. When the soup is cooked blend with a stick blender and blend some of the miso paste, taste and then continue to add more to your taste. I ended up using 2 tbsp. Add some more water if you need to thin it down.  Season with salt and pepper if needed. Serve in bowls with a sprinkle of sesame seeds and serve the salmon beside it.

Pan fried salmon with a creamy wholegrain mustard and lemon sauce

Serves 4

Ingredients

4 x 120g pin boned skin on salmon fillets

1 tbsp lemon juice

1 tsp wholegrain mustard

100ml pure cream

Method

In a medium pan heat a little oil and then season your salmon (skin side) with salt and pepper, or herbamare. Cook for 2-3 minutes each side then take out and set aside. In the same pan put in your lemon juice, let is sizzle a little then add your mustard and cream, boil for 1 minutes until thicken, taste and season with salt if needed. I had this with a red cabbage, radish, carrot salad with raw fennel mixed through and steamed green beans.