Weekly meal plan­ner:

TAKE IN­SPI­RA­TION FROM THE VEGETABLE PATCH WITH THESE SEA­SONAL DIN­NERS

Sunday Tasmanian - Tassie Living - - TASSIE LIVING -

Celeb chef Sil­via Col­locca gives the vegie patch a work out in this lat­est col­lec­tion of recipes

SEARED SAL­MON WITH PICK­LED VEGETABLE AND WA­TER­CRESS SALAD

“Make a dou­ble batch of pick­led veg to keep in the fridge for up to two weeks”

SERVES 4

¾ Cup (180ml) Red Wine Vine­gar

Cup (75g) Caster Sugar 1 Tbs Pink Pep­per­corns (or Black

Pep­per­corns), Bruised 2 Tsp Fen­nel Seeds, Crushed 1 Bunch Radishes, Thinly Sliced 2 Es­chalots, Cut Into 5mm-thick Slices 1 bunch Dutch car­rots (or 2 car­rots),

thinly sliced us­ing a man­do­line ¼ cup (60ml) ex­tra vir­gin olive oil 4 x 160g Sal­mon Fil­lets, Pin-boned, Skin On 120g Wa­ter­cress (or Rocket) 2 Tbs Buck­wheat, Toasted To make pick­les, place vine­gar, sugar,

¾ cup (180ml) wa­ter, pep­per­corns, fen­nel Seeds And 1 Tbs Salt Flakes in A small saucepan. Bring to a boil over high heat and sim­mer for 1 minute. Place radish, es­chalot and car­rot into a shal­low heat­proof con­tainer, then pour over pick­ling liquor to cover. Steep for 20 min­utes, or longer if time al­lows.

In a large non-stick fry­pan, heat half the oil over high heat. Sea­son sal­mon and add to pan skin side down. Cook 2-3 min­utes or un­til skin is crisp. Turn, and cook 2 min­utes or un­til just cooked through.

Drain the pick­led veg­eta­bles and place in a bowl with wa­ter­cress, buck­wheat and re­main­ing olive oil. Toss to com­bine.

Di­vide sal­mon among plates and top with vegetable salad to serve.

NUTRI­TION • 47G PRO­TEIN • 7G SAT FAT • 8G CARB • 3G SUG­ARS • 755MG SODIUM • 490 CAL (2055KJ)

SIL­VIA COLLOCA

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