Recipe of the Month
Looking & feeling great doesn’t have to mean sacrificing on taste or spending hours in the kitchen…
When we wrote our fab three sixty° Elimination Diet, we got emails day after day asking for a cookbook to make life on it quicker, easier, and tastier! In the end, we gave in and wrote one. Every month we’ll be giving away a different tasty, nutritious recipe to tantalise your tastebuds!
Pan Fried Wild Salmon with Courgette Linguine and Cherry Tomatoes
(serves 2)
Difficulty rating: Easy
Cupboard to table: approx ½ an hour
Salmon is so versatile – it can be grilled, baked or steamed if you prefer but I think the flavours are most intense when cooked in a little butter.
I had to sit on my hands to prevent myself from over complicating this meal. I would usually season the steaks with chilli powder and if this captures your imagination you won’t be disappointed.
Serving suggestion: Warm some plates for this meal if you have the time.
Ingredients:
2 175-225g (6¼ – 8 oz) wild salmon steaks (approx 2.5cm / 1 inch thick)
2 large courgettes
1 green or red pepper cut into bite sized chunks
10 cherry tomatoes halved
6 basil leaves torn or roughly chopped
1 teaspoon balsamic vinegar (optional but recommended)
1 tablespoon olive oil
Freshly milled salt and pepper
½ lemon cut into 4 wedges
A few knobs of unsalted butter for frying the fish
Method:
1) Prepare the courgette linguine using a good potato/vegetable peeler or mandolin. Cut the ends off then remove the first section of skin from the courgette in one long ribbon and discard. Continue to create long ribbons of courgette until you have enough for the number of servings required and set aside.
2) Heat approx 1 cm (½ inch) water in the bottom of a steamer in preparation for cooking the courgettes. Heat half the olive oil in a non-stick frying pan and fry the peppers briskly on a medium high heat for 2 to 3 minutes until they start to colour and soften. Add the basil and the cherry tomatoes and continue to stir fry for a further couple of minutes. Remove from the pan with a slotted spoon and set aside until needed.
3) Add the butter to the pan on a medium heat (you may prefer to clean it first if using the same pan) and when it starts to foam add the salmon steaks. A 200g (7 oz) steak should take no longer than 6 to 7 minutes to cook – I suggest 4 minutes on one side and 2 to 3 on the other which should leave them caramelized but just a little pink in the middle.
4) Before you turn the fish over put the courgettes into the steamer for 3 minutes. When the courgettes have cooked combine with the tomatoes, peppers, a good twist of milled black pepper, the remaining olive oil and balsamic vinegar (if using) and divide between two plates. Place the salmon on top and season with pepper and lemon juice to taste.