A few people were asking about this dinner from my food diary yesterday so I decided to pop it up on the blog for you. I love stirfry because you can really bulk it out with colourful fresh veggies for a huge dinner that’s easy on Smartpoints. The salmon is lightly dusted with Chinese 5 Spice & Red Chilli Flakes before oven baking it to keep it incredibly moist & soft. This serves 1 but can be doubled up if serving 2. It’s 13 Smartpoints (or 7 Smartpoints on No Count due to noodles not being free but you could certainly serve it with brown rice instead and it would be 2 Smartpoints on No Count). Continue reading
Tag Archives: salmon
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!
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
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
Delectable Silky Salmon with a Wholegrain & Dijon Mustard Crust accompanied by Beautiful Hasselback Roasted Thyme Potato & Fresh Beetroot Yogurt Side Salad with Peppery Rocket Leaves.
Salmon Marinade: 1 heaped tsp Honey (from treats on simple start), 2 tsp Wholegrain Mustard, 1 tsp Dijon Mustard, 2 tsp Rice Wine Vinegar, Dash Soy Sauce, Pinch of Red Chilli Flakes. Mix well & marinade Salmon Fillets for as long as you can 20mins at least. Meanwhile prepare your Potato, Cut slices down the Potato taking care not to cut the whole way down, stop just short of the end (I put a wooden spoon down alongside with the handle beside the potato so when the knife hits the spoon handle it stops there & doesn’t cut through) Gently lightly fan out Potato Slices (they will fan out more in the oven) Spray well with oil, season with Salt & Pepper & place some thyme between some slices (this helps to fan it out too) Roast on a baking tray covered with foil & sprayed for approx 45mins to an hour at 200c until brown & cooked through. Beetroot: Peel & Chop a fresh Beetroot (wear gloves it stains!) and place in the oven in an ovenproof dish for 1hr or until cooked through, allow to cool for 5mins & dice finely. Mix it with a few tbsps natural low fat yogurt, a good squeeze lemon juice, a sprinke of ground cumin & salt & pepper. Place the Salmon in an ovenproof dish & spread the remaining mustard marinade over the top, bake in the oven for the last 18mins of the cooking time. Serve with Rocket Leaves & Enjoy! Free on Simple Start, 1pp on F&H & approx 10pps if pointing (depending on weight of potato & salmon)
Skinny Jeans and the Inbetweens 