pan fried salmon with broccolini & seared lemon

serves 4

Broccolini is like a baby version of broccoli. The stems are lovely and tender, a little like a cross between asparagus and broccoli and just bursting with green goodness. Regular broccoli or asparagus would also work well.

The secret to this dish is cooking the lemons with the fish. The heat caramelised the surface and helps to release the juices leaving you with an instant sauce to squeeze over your fish.

3 bunches broccolini (or 2 heads broccoli)

juice and zest of 1 lemon

4 salmon fillets, (approx 200g / 7oz) each

4 lemon halves, extra

Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss

through lemon juice, zest and 2 tablespoons extra virgin olive oil. Season and keep warm.

Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.

Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down. Sear on the other side for another 3 - 4 minutes or until cooked to your liking.

Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.

crostini with smoked salmon & sour cream

serves 4 as a starter

This is one of those effortless starters that feels a little bit special but can be made in a flash from ingredients from your supermarket.

If you don’t have access to capers, chopped chives or parsley would work well. It’s more about getting some visual greenery and freshness.

Baguettes are lovely for crostini but I’ve also used crackers or larger slices of sourdough cut into small, bite sized pieces.

8 thin slices baguette

100g (3 oz) smoked salmon, sliced

sour cream

capers

lemon cheeks, to serve

Toast baguette slices lightly on one side.

Layer each round with smoked salmon, top with a dollop of sour cream and sprinkle with a few capers and lots of freshly ground black pepper.

Hot & Sour Salmon with Greens

Adapted from A Spoonful of Ginger by Nina Simonds

Makes 6 servings

INGREDIENTS

2½ pounds baby bok choy or bok choy, stem ends and leaf

tips trimmed

8 whole scallions, ends trimmed, cut into thin slices

on the diagonal

¼ cup fresh ginger cut into very thin julienne shreds

6 salmon steaks, about 6 ounces each

3 cups cooked brown rice

DRESSING

3 tablespoons reduced-sodium soy sauce

2 tablespoons Chinese black vinegar or balsamic vinegar

2 tablespoons sugar

1 tablespoon minced garlic

DIRECTIONS

1. Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.

2. Mix the ingredients of the dressing and pour into a serving bowl.

3. Preheat the oven to 450°F. Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling. Carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting pan. Cover the top of the pan tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked.

4. Serve the salmon from the heat-proof platter or arrange the steamed vegetables and salmon on serving plates. Spoon the dressing on top and serve with brown rice.

Per Serving: Calories 430; Total Fat 14 g; Sat Fat 2 g; Protein 44 g; Carbs 32 g; Fiber 4 g; Cholesterol 105 mg; Sodium 480 mg.