7. Lime and pistachio salmon with salsa greens
Make salmon shine with greens dressed in a vibrant lime and toasted pistachio salsa. Pistachios are packed with vitamin B6, which is important for hormonal balance and mental well-being. Edamame are rich in plant protein, antioxidants and fibre. Don’t forget a dollop of calcium-rich Greek yogurt on top.
Make salmon shine with a side of greens dressed in a zingy lime and toasted pistachio salsa. Don’t forget the Greek yogurt on top!
Ingredients
- 100g coriander
- 100g flat-leaf parsley
- 3 limes, zested and juiced
- 100g pistachio kernels, toasted
- 3 tbsp olive oil
- 1 clove garlic
- 150g greek yogurt
- 6 salmon fillets
- olive oil
GREENS
- 500g frozen edamame beans
- 200g long-stemmed broccoli
- 1, finely sliced Sweetheart cabbage
Method
STEP 1
To make the salsa, put 50g coriander, 50g parsley, the zest and juice of 2 limes, 50g pistachios, the olive oil and garlic in a food processor or blender and blitz to a rough paste. Put 1/2 aside and mix the other 1/2 with the yogurt in a bowl.
Heat the grill to high. Put the salmon skin-side up on a foil-lined baking tray and scatter and pour over the remaining lime zest and juice. Drizzle with oil. Season then grill for 5-8 minutes or until the skin is golden. Turn over and grill for 2-3 minutes or until just cooked and starting to flake.
To make the greens, bring a pan of water to the boil and add the beans first and cook for 1 minute, then blanch the broccoli and cabbage for 2 minutes. Drain. Mix together the vegetables in a large bowl and toss with the salsa. Chop the remaining herbs and mix through.
Serve the greens with the salmon and yogurt, and scatter over the remaining pistachios.
8. Poached salmon with green herb and mustard sauce
Poach salmon fillets, then serve with a tarragon, parsley and Dijon mustard sauce. Low in calories and ready in 20 minutes, this is a great midweek meal. Make this extra gut-healthy by cooking the potatoes the night before and reheating to serve. This increases the amount of resistant starch, which is beneficial for your gut bacteria.
Salmon fillets are gently poached and served with a sauce of tarragon, parsley and Dijon mustard. Ready in a mere 20 minutes it’s a great, healthy, mid-week meal. Serve with crisp new potatoes
Ingredients
- 2 skinless salmon fillets
- 2 tbsp tarragon, chopped
- 2 tbsp flat-leaf parsley, chopped
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- watercress or new potatoes, to serve
Method
STEP 1
Bring a shallow pan of water to a simmer. Drop in the salmon, put a lid on the pan and cook for 5-6 minutes.
Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).
Lift the salmon up and drain. Serve the salmon with potatoes, watercress and the sauce.