So I thought this week I would try and bring you a different recipe that isn’t from Madeleine Shaw’s Get The Glow; but truth be told I can’t get enough of this book! The recipes are so delicious, and super healthy. Tom and I have both noticed differences in our skin and body since cooking with her, we are going to the gym about 3 times a week on top of this. Admittedly we aren’t following it religiously (we ordered an Indian takeaway last week and had some ice cream to celebrate the GBBO final) but mostly we are, and there is usually leftovers for lunch, which is fab! I can keep my extra pennies for, well lets be honest here – funding my ASOS addiction. Not being a student and actually having a salary is fab, obviously, but it doesn’t mean that I can afford to eat out every single lunch time – that just isn’t feasible so leftovers is an absolute must! Or just being able to rustle something up by looking in the fridge. Luckily I live with two very Frugal Foodies – which happens to be the name of their Instagram, it is filled with quick and easy ideas that are all pescatarian, veggie or vegan friendly, so go and give it a follow! Their Instagram links in with their blog ‘Peskys’. There are some fab recipes already up, including Scallops (yes, they can be frugal!), Tacones (new to me) and Spiced Apple and Balsamic Chutney, I definitely want to try this guys! This would make the perfect homemade Christmas gift, or a beautiful accompaniment to a cheese board.
So on the theme of fish, I absolutely LOVE fish. I think I would rather give up meat than fish. Salmon is really healthy and filling, packed full of healthy fish oils that are good for hair and skin. This recipe literally took me 10 minutes to make and it isn’t fiddly at all, so when I get back from the gym I can just quickly make this and get a delicious meal rather than slaving in the kitchen for hours when I just want to relax on the sofa with a bit of telly and a cuppa or glass of wine…
Ingredients (Serves 2)
150g of natural yoghurt – I like the Total Greek Yoghurt
3tsp smoked paprika
2 salmon fillets
1/2 a cucumber
2tbsp chopped chives
2tbsp sesame seeds
1tbsp olive oil
2tbsp coconut oil
So to start with get a small bowl and pop in the yoghurt, lemon juice, paprika and salt – mix well – then cover the salmon fillets (pink side up) with the yoghurt dressing and leave to one side.
In a separate bowl slice thin strips from the cucumber, I think I just used a normal peeler here to make them into ribbons. Mix the cucumber with chopped chives, sesame seeds and olive oil.
Next up get a large frying pan (as you’re about to see in a minute I did the opposite of this and got oil splashing everywhere!) melt the coconut oil over a high heat and then place the salmon fillets into the pan skin side down and fry for 2-3 minutes each side.
Serve the salmon with the salad and the yoghurt dressing as a dip. I had some dip left over after Tom and I had both eaten so we used it the next day in our lunch – no waste as it is just delicious.
Enjoy! And have a fab weekend as always :) x