Posie’s Place

Since starting my new food program I have been really hankering after a nice piece of fish. Now anyone who knows me will testify to the fact that I have never been a great fish lover but in recent times I have been trying to re-educate myself into eating and enjoying more fish. Like anyone I still have the fear of finding a dreaded bone in the last mouthful but I have tried to ensure that this doesn’t disuade me. With this in mind I have been trying to eat salmon a little more regularly. I do really like salmon teriyaki and have posted a recipe for this great dish in the past and this evening I decided to expand my repatoir of fish cookery and test out another new recipe.

I had a bit of a search on the internet today for a good blackened salmon recipe and found that many of the recipes were quite similar so I decided to merge a handful of these recipes and add my own touch.

I served it with my healthy low fat potato salad (recipe below) and oven roasted vegetables.

INGREDIENTS

• 2 x 100g Organic Wild Salmon Fillets (skinless)
• 1 Tbsp Sweet smoked paprika
• 1 Tbsp Cayenne pepper
• 1/2 Tbsp Onion powder
• 1/2 Tsp Salt
• 1/4 Tsp White pepper
• 1/4 Tsp Black pepper
• 1/8 Tsp Dried thyme
• 1/8 Tsp Dried Oregano
• 1/8 Tsp Dried Basil
• 1/2 Tsp Ground cumin
• 1/2 Tsp Ground coriander
• 1 Tbsp Olive oil

PREPARATION

1. Mix all of the spices well and place into a shallow dish.
2. Brush the salmon fillets on both sides with the olive oil.
3. Dip the salmon fillets into the spice mixture and pat until evenly coated on both sides.
4. Preheat a very hot grill, cook the salmon for 3-4 minutes on each side. (I grilled ours on a George Foreman grill set to medium for about 5 minutes).

INGREDIENTS

• 200g New Potatoes
• 1 Small tub low fat natural yogurt
• 1 Clove garlic, finely chopped
• 1 Small bunch of fresh coriander, finely chopped
• Salt and pepper

PREPARATION

1. Quarter the potatoes, place into boiling water and allow to simmer for 10-12 minutes or until they are tender.
2. Drain the potatoes and season to taste.
3. Combine the coriander, garlic and natural yogurt.
4. Dress the potatoes whilst still warm with the yogurt dressing and serve immediately.

recipe, food