Recipes

INGREDIENTS 1 salmon fillet, pin bones and skin removed 1 1⁄2 cups kale, chopped 1⁄2 cup cooked quinoa 1⁄2 of an avocado, chopped 1⁄4 cup pomegranate arils For the Honey Mustard Vinaigrette: 1 garlic clove 1 tablespoon dijon mustard 1 tablespoon honey (or to taste) 3 tablespoons vinegar 1⁄2 cup extra virgin olive oil salt and pepper to taste INSTRUCTIONS Season the salmon filet with salt and pepper. In a saute pan over medium-high heat, pan-sear the salm- on until golden and cooked to your liking (I like mine medium, which only took 2-3 minutes per side). Set aside and...

INGREDIENTS 2 slices multigrain bread, lightly toasted 1 tablespoon cream cheese 1/4 avocado, sliced 2 slices smoked salmon  

Ingredients 1 1/2 lb salmon filet 2 Tbsp fresh parsley chopped 2 Tbsp light olive oil not extra virgin 2 Tbsp fresh lemon juice 3 garlic cloves pressed 1/2 Tbsp Dijon mustard 1/2 tsp salt 1/8 tsp black pepper 1/2 Lemon sliced into 4 rings Instructions Preheat oven to 450˚F and line a rimmed baking sheet with foil. Arrange them on a lined baking sheet, skin-side-down. In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper. Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon. Bake at 450°F...

INGREDIENTS 4 tbsp fruity olive oil juice of 1 lemon 2 tsp dried herbes de Provence 1 garlic clove, crushed 2 large courgettes 2 pieces of the skinless whole side salmon (total weight about 280g/10oz) 85g bag herb, to serve For the dressing: 3 tbsp fruity olive oil 1 tbsp lemon juice 1 tsp grainy mustard 2 tbsp chopped fresh tarragon INSTRUCTIONS Make the dressing. Measure the ingredients into a jug or screw topped jar, season to taste, then whisk or shake to mix. Set aside. Now mix the olive oil, lemon juice, herbs and garlic in a bowl with...