Weekly meal planner:
TAKE INSPIRATION FROM THE VEGETABLE PATCH WITH THESE SEASONAL DINNERS
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”
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)