A easy, fresh and popular serving – from idea to the table in just 10 minutes.

I’ve portioned the recipe for two people but of course you can multiply (or halve) to suit. This has a very high veg content but because of the bright colours involved it somehow foxes the teens into eating it. Lots of Omega-3’s, protein and B vitamins from the salmon and the spelt base offers a good source of fibre. You can of course substitute this for rice, grains or lentils – keep a supply in the larder for just such occasions.

The ingredients are just a guide – use whatever you have in the fridge to create a colourful, flavoursome plate that sings of summer.

 

Summer on a Plate Salmon (Serves 2)

Base:

I packet microwave spelt (I used Jamie Olivers Sweet Chilli Spelt)

1/2 avocado, chopped

1/2 red onion, chopped

Salsa:

1 small red chilli, chopped

4” length of cucumber, deseeded and chopped

Handful of alfalfa sprouts or similar

Squeeze of lime

 

2 x fillets lightly smoked salmon

1 tsp black onion or sesame seeds

1 tsp coconut oil

2 tbsp low fat yoghurt or creme fraiche

 

Microwave the grains and leave to cool in a bowl. Add the avocado and onion and split onto two plates for your base.

Mix the salsa ingredients and put to one side while you cook the fish.

Melt the coconut oil in a small frying pan or skillet. Sprinkle the seeds over the fish fillets and cook off in the pan until just opaque, approximately 3/4 minutes.

Plate fish on the base ingredients, top with the yoghurt and finish with the salsa over the top.

So easy even teenagers can do it. Have a great week!

Karen x