Salmon with Wilted Asian Greens

Serves 1

• 1 Salmon Fillet, brushed both sides with olive oil
• 1 handful of chinese broccolli, stalks cut from leaves
• 1 tsp of grated ginger
• 2 tsp of soy sauce
• 1 tsp of sesame oil
• 1/2 tsp of brown sugar
• 1 tsp of sesame seeds

1. Bring a pot of water to the boil. Mix ginger, soy, oil and sugar together.
2. Heat fry pan until hot and add salmon fillet, skin down. Cook for 2-3mins then turn and cook to your liking. If it is a particularly thick piece of salmon you may find it necessary to cover the pan and cook longer on a low heat - this will help prevent the fish from getting dry.
3. When the salmon is cooked through, set it aside. Add the broccolli stalks to the boiling water. After 1 minute add the leaves. 30 seconds later drain the lot.
4. Put the greens in the bottom of a shallow bowl, top with the salmon. Sprinkle with the dressing and sesame seeds. Serve with boiled rice or mashed sweet potatoes.

Pasta with Smoked Salmon and Broccoli

This is a one-pot wonder meal that I really like because it is so quick and tasty. It is also surprisingly light.

Makes 1 fairly large serve.

• 3/4 cup of brocolli small broccoli florets*
• 1 cup GF pasta spirals
• 1/2 tbsp of capers finely chopped
• 1 tsp of finely chopped chives
• 1/2 tsp of lemon zest
• juice of half a lemon
• 1 tbsp of grated parmesan
• 1 tbsp of creme fraiche or cream
• 50g of smoked salmon ripped into smaller pieces (you could use either the cold smoked or hot smoked kind)

1. Put a large pot of water on to boil. Add the GF pasta. When about 1-2 minutes from cooked add the broccoli.
2. When pasta is cooked, drain the pasta/broccoli it and add the remaining ingredients except the salmon. Put on a low heat. Stir.
3. When the creme fraiche, juice and cheese have combined to make a sauce, remove the pot from the heat and stir in the salmon. Serve.

Alternatives: Substitute the basil or dill for the chives.

* I have recently heard that broccoli can be a problem for people with fructose malabsorption. If this is you use rocket or green beans instead of the broccoli. If using rocket, add it at step 3 when adding the salmon.

Spicy Chorizo with Pippies and Prawns

Serves 2

1 small stick of spicy chorizo (I actually prefer using Hot Hungarian Csabai) sliced
1/2 tbsp olive oil
1 tsp smoked paprika
1 clove garlic (depending on tolerance), crushed
1 long red chilli, finely diced
2 tomatoes, de-seeded and diced
2 tbsp of dry sherry
2 tbsp of continental parsley, finely chopped
1 lemon, cut into quarters
1/2kg of pippies
6 king prawns (peeled or unpeeled, whatever suits you)

1. Heat oil in pan. Fry off chorizo until crispy. Remove with tongs and drain on paper towel. Keep oil (it has lots of nice flavour from the sausage).
2. Add the pippies, garlic, chilli, paprika, tomatoes and sherry. Toss and put lid on pan. Periodically shake pan and stir pippies.
3. When the pippies are mostly open, add prawns. As soon as prawns are cooked add the parsley and stir. Serve with lemon.

Serving suggestion - Brown rice or crusty bread (gluten free) with some rocket on the side.
Alternatives - You could leave out the prawns altogether. You could also use scallops instead of pippies and prawns but this would mean you cook at step 2 only very briefly.

Kedgeree

Cooking Time: 20 minutes

• 1 red capsicum, diced
• 100g smoked salmon or trout (hot smoked fillet style) finely shredded and deboned
• 1 cup long grain rice
• 1.5 cups FF chicken stock
• 1 lemon, juiced
• 1/2 tbsp ghee
• 1 tbsp FF curry paste (you could substitute this for 1 tbsp of FF curry powder mixed in water to a paste)
• 1 tbsp flat leaf parsley, finely chopped
• 2 eggs

1. Boil the eggs for 7 minutes. Remove from heat and sit in cold water to cool.
2. Heat ghee in a medium saucepan. Fry curry paste until fragrant.
3. Add capsicum and rice to paste. Stir. Add stock. Stir.
4. Leave to simmer on a very low heat until rice is cooked and stock largely absorbed.
5. Remove from heat. Add the fish. Add lemon juice and parsley to taste. Season.
6. Peel the boiled eggs and slice into quarters.
7. Serve the kedgeree with sliced egg on top and garnished with parsley.