Salmon Kebabs/Balls (serves 3-4)
- 2 garlic cloves crushed
- 1 lemon grass stick roughly chopped
- 5cm piece fresh ginger grated
- 2 spring onions finely chopped
- 2 red chillies deseeded and chopped
- Small handful fresh coriander
- Approx 500g salmon
- 1 tbsp tamari
- Lime zest
- Flax egg, but not too runny
- Can add psyllium husk to bind if too soft to the touch
Method:
- Pulse the garlic, ginger lemongrass, spring onion, chillies and coriander until finely mixed.
- Add the skinned salmon to the processor with the tamari, lime seat, flax egg, and, if required, a little psyllium husk. Pulse until quite smooth.
- Form the paste into balls and then chill for 30 mins. Can be prepared 4 hours ahead of use.
- Brush oil over and grill for 15 mins. Serve with a yogurt and lime juice/chilli dip.
Bean/Edamame salad (serves 2)
Dressing:
- 3 kaffir lime leaves chopped finely
- A thumb size of the inside of a lemongrass stalk
- (optional)
- 30g coriander
- 2-3 tablespoons of olive oil
- zest and juice of 1 lime.
- 1 crushed garlic clove
- 10g mint leaves
Salad:
- A large handful runner beans
- a handful of frozen edamame beans or large peas
- (fresh should be added later to the cooking beans)
- 1 small green pepper (optional)
- 2 small spring onions (optional)
To serve
- 1 tablespoon toasted sesame seeds
- A little coriander
- Place the dressing ingredients into a small food processor or use a hand blender and blitz until you form a paste. Set aside.
- Cook the beans for 5 minutes in boiling water, then add the edamame beans or fresh peas for a minute. Drain together and cool.
- Place the cooled beans/peas into a serving dish and spoon over the dressing, add the additional veggies if using. Sprinkle over the toasted sesame seeds and a little more coriander.
Vegetarian option:
Sesame Tofu with walnuts and Broccoli (serves 2-3)
- 225g extra firm organic tofu, cut into bite-sized chunks
- 1 tbsp reduced sodium gluten free tamari
- 2 tsp toasted sesame oil 2-3 tbsp sesame seeds
- 1-2 tbsp walnut oil, 3⁄4 cup chopped broccoli
- 2 tsp garlic infused oil
- 1 tsp finely grated fresh ginger
- ¼ cup chopped walnuts
Method:
- In a large bowl, mix together the tofu chunks with soy sauce and sesame oil. Cover and place in the fridge to marinate for 10 mins – 2 hours.
- Drain the tofu from the marinade and sprinkle evenly with sesame seeds In a wok or frying pan.
- Add the walnut oil and heat over a medium heat. Add to the pan, tofu, broccoli, garlic-infused oil or minced garlic and ginger. Cook for 2 minutes and then stir gently.
- Continue to cook for another 5 minutes, until the tofu is light brown and the broccoli is tender. Add the walnuts to the pan for the last minute of cooking .
- Serve immediately.
