Beautiful Spiced Salmon with Chimichurri Sauce, Creamed Leeks & Roasted Baby Potatoes

I’ve been back blogging a few popular recipes from my facebook blog so they are easily accessible for you all. This is a tasty easy dish I made back at the end of January

Beautiful Spiced Salmon with Chimichurri Sauce, Creamed Leeks & Roasted Baby Potatoes. Amazingly easy, nice fish supper for the weekend! Free Free Free on Filling & Healthy Plan, (Approx 12pps on propoint plan) I hope you Enjoy!

WD_65DC

1 Salmon Fillet

Blend of Fish Spice Mill

1 Tbsp Chimichurri Sauce ( I used Tesco own brand Free on F&H 0pp for 1 tbsp)

Approx 5 Baby Potatoes

1 Leek Finely Chopped

1 Tbsp Fat Free Greek Yoghurt

Tiny dash of Yellow Mustard

Fresh Parsley

Salt & Black Pepper

Sprayoil

WD_AB69

Chimichurri is a green sauce sauce used for grilled meat, originally from Argentina. It is based on finely chopped parsley, minced garlic, olive oil, oregano and white or red wine vinegar

Place Baby Potatoes in an oven proof dish & spray with oil. Place in a preheated oven at 190c for 17 mins before removing & placing Salmon Fillet in the dish beside the potatoes.Sprinkle Salmon with the Spice Blend & return tray to the oven for 18 minutes or until the Salmon is cooked to your liking. Meanwhile fry the chopped leeks in sprayoil for 3 to 5 minutes until soft. Add the mustard, greek yoghurt, salt & pepper & fresh parsley & stir through just before serving. Serve your Salmon, Creamed Leeks & Roasted Potatoes with the Chimichurri Sauce over the Salmon. I made this again a few days later served itwith Roasted Carrots & Broccolli for 10 pps

WD_CD2AWD_48E1

Panfried Fillet of Whiting with a Pesto Genovese Couscous Salad

A light fish supper is a great thing to have the night before your weigh in to stay light on the scales. This is super quick & easy! This Serves 2 at approx 9pp each or 1pp on F&H for the pesto if you use wholewheat Couscous. 

 2 Medium Whiting Fillets

125g Couscous (dried weight about 400g cooked weight)

1 Tbsp Pesto Genovese (Green Pesto)

Juice of 1/2 a Lemon

1 Red Sweet Ramiro Red Pepper Diced 

4 Spring Onions Finely Sliced

About 8 Cherry Tomatoes halved

Fresh Basil Leaves

Sprinkle of Dried Parsley

Salt & Black Pepper

1 Chicken Stock Cube 

Pat your Fish with Kitchen Paper until dey on both sides. Preheat your frying pan & coat with sprayoil. Season the Fish with Salt & Black Pepper. Lay the Fish in the hot pan skinside down & press lightly with a spatula for a few seconds to avoid it curling up. Cook the Fish for about 4 minutes on the skin side & 2 minutes on the flipside or until cooked to your liking. Avoid flipping the fish more than once, just leave it to cook for the specified time before flipping to the other side. Meanwhile cook your Couscous as per packet instructions but add a stock cube to the boiling water to add more taste. Couscous literally takes 1 minute to cook it is the quickest ever! So handy! Place the cooked Couscous on a bowl & add all the chopped veg, pesto & lemon juice, season with salt & pepper & tear in the Basil Leaves. Divide between 2 Plates & lay your fish on the Salad, sprinkle with some dried Parsley & Serve with a Slice of Lemon for Squeezing over. Enjoy!