Tag Archives: healthy food

Zingy Poached Salmon And Rice Noodle Salad

Zingy Poached Salmon And Rice Noodle Salad
Zingy Poached Salmon And Rice Noodle Salad

With the weather heating up recently all I’m craving are lighter and fresher meals (well, most of the time!). This poached salmon and rice noodle salad is so unbelievably tasty, yet still light and healthy.

I have pretty full on psoriasis and eczema on my hands, so I’m becoming much more conscious of what I eat at the moment and am trying to boost my Omega 3 intake by eating more oily fish. Thankfully this recipe can be whipped up in 10-15 minutes and is as nice cold as it is hot, so it makes eating more salmon very easy. So easy in fact, that I’ve been making this every week (when I fall for a new recipe, I fall hard!). The zingy lime, ginger, garlic and chilli gives it a nice kick, and despite being a nutritional powerhouse, this recipe really feels like a treat!

Poached Salmon And Rice Noodle Salad
Poached Salmon And Rice Noodle Salad

Ingredients (Serves One):

1 Fillet Salmon

1/2 Bunch of Spring Onions

1 Red Chilli (more or less depending how much heat you can handle)

1 Piece Fresh Ginger

1 Large Clove of Garlic

Fresh coriander

Toasted Sesame Oil

Soy Sauce

1 Lime

75g Rice Noodles

  1. Half fill a pot with boiling water. Add in about 2 tbsp soy sauce, the juice of half a lime, 2 crushed garlic cloves and 3-4 slices of fresh ginger, let it boil away for a few minutes before adding your salmon fillet. The salmon will take between 10-15 minutes to cook so keep an eye on it.
  2. Your rice noodles should only take about 5-10 minutes to cook, but check the packet instructions to be sure. You want them to be cooked just before your salmon.
  3. Slice the spring onions and chilli diagonally, finely chop the ginger and finely dice a few slices of fresh ginger. All them all to a medium heat frying pan with a tablespoon of toasted sesame oil. The toasted sesame oil will give this a delicious, nutty tasty. Fry for about 2-3 minutes. You don’t want these to go totally soft.
  4. When the rice noodles are cooked, drain them (reserving a few tablespoons of cooking water) and add them to the pan of veggies. Stir them in with a few tablespoons of soy sauce, a squeeze of lime juice, about a tablespoon of chopped coriander and some of the reserved cooking water if needed to loosen the mix out.
  5. When the salmon is done, serve the noodles on a warm plate and place the salmon on top. Serve with a squeeze of lime juice over the salmon and another drizzle of the toasted sesame oil. Garnish with some fresh coriander
Poach Your Salmon in Seasoned Water
Poach Your Salmon in Seasoned Water
Slice Up All Your Veggies And Herbs
Slice Up All Your Veggies And Herbs
Lightly Fry Your Veggies For A Few Minutes
Lightly Fry Your Veggies For A Few Minutes
Stir In The Rice Noodles, Soy Sauce And Coriander
Stir In The Rice Noodles, Soy Sauce And Coriander
Poached Salmon And Rice Noodle Salad
Poached Salmon And Rice Noodle Salad

Curried Cauliflower Soup

Curried Cauliflower Soup with Roasted Chickpeas
Curried Cauliflower Soup with Roasted Chickpeas
Delicious Cumin Roasted Chickpeas
Delicious Cumin Roasted Chickpeas
Healthy and Delicious Curried Cauliflower Soup
Healthy and Delicious Curried Cauliflower Soup

I want to say this recipe is mine as it’s so delicious, but in fact I stole it from my Dad. He made it over Christmas, and I was weak for it. It’s really tough to pull me away from my favourite Butternut Squash and Coconut Milk Soup, but this is a strong contender. It’s so packed with flavour and the coconut milk makes it nice and filling, so if you have it for lunch, you won’t get the munchies again an hour later. It’s also really healthy, a great way to get lots of vitamins, minerals, fibre and spices into one steaming hot pot of goodness!

It’s also really easy to make and doesn’t involve much fresh ingredients apart from the two veggies (Cauliflower and Onion), everything else you will hopefully have in your press.

I made these Roasted Chickpeas after stumbling across a few photos of roasted chickpeas on Pinterest… I am a big chickpea fan, but the idea of roasting them blew my mind! They not only taste delicious, and are a really filling and healthy topping for your soup, but they’re also a delicious snack to have in the kitchen. Make these, and they’ll be a regular on your recipe list (you can use whatever spices you like, but mine work really well with this particular soup).

Ingredients:

Curried Cauliflower Soup:

1 large/2 small heads cauliflower chopped into bits

1 onion diced

1 can coconut milk

2 beef stock cubes & 500ml boiling water

1 heaped tsp medium curry powder

Coconut or rapeseed oil

Salt and Pepper

  1. Pop the chopped cauliflower on a baking tray, toss in a little oil, salt and pepper and roast for 20 minutes in an oven preheated to 180C.
  2. In a large pot with a little oil, pop in the chopped onion and roasted cauliflower and sauté for 10 minutes until the onions are soft.
  3. Add the curry powder and stir for 3 minutes (you want the curry powder to cook so it infuses properly).
  4. Add in the coconut milk and stock, bring to the boil and then let it simmer for 30 minutes. Then liquidise with a hand blender. You can add a little more hot water/stock if it’s too thick for you. Season if necessary.
  5. Serve with Roasted Chickpeas (recipe below).
Roasted Cauliflower
Roasted Cauliflower
Curried Cauliflower and Coconut Milk Soup
Curried Cauliflower and Coconut Milk Soup

Roasted Chickpeas

1 can of chickpeas (pre-cooked, not dried chickpeas)

1 large pinch salt

1 large pinch cracked black pepper

1 tbsp ground cumin

2 tbsp coconut or rapeseed oil

  1. Mix together all ingredients and place in a roasting dish. Roast in an oven preheated to 180C for 20-25 minutes.
  2. Ta-Da…. Done!
Beautiful Curried Cauliflower Soup
Beautiful Curried Cauliflower Soup