Light and tasty salmon and snapper recipes
SLOW-COOKER SALMON & ASPARAGUS MORNAY
Smartpoints VALUE PER SERVE 4 SERVES 4 PREP 15 mins COOKING TIME 3 hours 40 mins (Low) 1 hour 50 mins (High)
2½ cups (625ml) skim milk 4 x 150g skinless salmon fillets 2 fresh lemon thyme sprigs 30g Weight Watchers Buttery Spread, melted 2 tbs plain flour 1 bunch asparagus, cut into 5cm lengths ¼ cup chopped fresh chives
1 Place milk, salmon and thyme in a 4.5 litre (18-cup) slow cooker. Cook, covered, on Low for 2 hours (or High for 1 hour) or until salmon is cooked through. 2 Using a slotted spoon, transfer salmon to a plate and set aside. Remove and discard thyme. 3 Stir spread and flour in a small bowl until smooth and combined. Gradually whisk flour mixture into milk mixture. Cook, uncovered, on Low, stirring occasionally, for 1 hour 20 minutes (or High for 40 minutes) or until sauce slightly thickens. 4 Add asparagus and cook, uncovered, on Low for 20 minutes (or High for 10 minutes) or until asparagus is tender. Flake salmon into large chunks, discarding any bones. Stir salmon into mornay and cook until heated through. Serve sprinkled with chives.
SERVE WITH 0 Smartpoints steamed green beans plus mashed potato. Boil, steam or microwave 500g potatoes (chopped) until tender. Drain. Mash in a bowl with cup (80ml) skim milk and 2 teaspoons Weight Watchers Buttery Spread. Add 3 Smartpoints value per serve.
TIP If you don’t have a slow cooker you can also cook this recipe in a large saucepan on the stovetop. In Step 1, gently simmer the salmon until cooked through. In Step 3, place flour mixture in a clean pan and gradually whisk in milk mixture until smooth, then add asparagus and cook until sauce has thickened and asparagus is tender. In Step 4, add flaked salmon and stir until heated through.
SNAPPER WITH DILL AVO CREAM
Smartpoints VALUE PER SERVE 2 SERVES 4 PREP 15 mins COOKING TIME 5 mins
50g light cream cheese, at room
temperature ½ small avocado, mashed ½ small garlic clove, crushed 2 tbs chopped fresh dill, plus extra
sprigs to garnish 1 tbs lemon juice 4 x 150g snapper fillets, skin on
(see note) Lemon wedges
1 Combine cream cheese, avocado, garlic, chopped dill and juice in a bowl. Season with salt and pepper. 2 Lightly spray a medium non-stick frying pan with oil and heat over
medium-high heat. Cook fish, skin-side down, for 2–3 minutes or until skin is crisp. Turn and cook for 2–3 minutes or until just cooked through. 3 Top fish with dill mixture and extra dill. Serve with lemon wedges.
SERVE WITH 0 Smartpoints value steamed sugar snap peas, plus sweet potato wedges (lightly spray wedges with oil and bake in an oven preheated to 200°C for 45 minutes or until golden and tender). Add 4 Smartpoints value for 120g wedges per serve.
BAKED SALMON WITH ORANGE & GINGER
Smartpoints VALUE PER SERVE 1 SERVES 4 PREP 15 mins COOKING TIME 10
1 orange, thinly sliced 4 x 120g skinless salmon fillets 5cm ginger, cut into matchsticks 2 tbs orange juice 2 tbs light soy sauce 1 tbs rice wine vinegar 1 tbs brown sugar 4 green shallots, cut into
matchsticks Fresh coriander sprigs
1 Preheat oven to 200°C. Line a baking tray with baking paper. Arrange orange slices over base of prepared tray. Place salmon fillets on orange slices. Sprinkle ginger over salmon. 2 Combine juice, soy sauce, vinegar and sugar in a small jug. Drizzle over salmon. Bake for 10 minutes or until salmon is lightly browned and just cooked through. 3 Meanwhile, place shallots in a bowl of iced water. Set aside for 5 minutes or until curled. Serve salmon and orange slices drizzled with pan juices and topped with shallots and coriander.
SERVE WITH 0 Smartpoints value steamed baby bok choy plus jasmine rice. Add 4 Smartpoints value for ½ cup (85g) cooked rice per serve.
HERB-BAKED SALMON WITH WARM POTATO SALAD
Smartpoints VALUE PER SERVE 4 SERVES 4 PREP 15 MINS COOKING TIME 35 MINS
600g medium potatoes, unpeeled,
each cut into 8 chunks 2 tsp finely grated lemon rind ¼ cup chopped fresh flat-leaf parsley
leaves 2 tbs chopped fresh dill 2 tbs lemon juice 4 x 125g skinless salmon fillets ¼ cup (60g) low-fat Greek-style
1 Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray and lightly spray with oil. Bake for 35– 40 minutes or until golden and tender. Set aside to cool slightly. 2 Meanwhile, combine rind and half each of the parsley, dill and juice in
a small bowl. Cut 4 x 30cm squares of baking paper. Place a piece of salmon in the middle of each square. Spread herb mixture evenly over salmon. Fold baking paper to enclose salmon and form a sealed parcel. Place on a baking tray and bake for 12 minutes or until salmon is cooked to your liking. 3 Combine yoghurt with remaining parsley, dill and juice in a large bowl. Season with salt and pepper. Add warm potatoes and toss to combine. Serve with salmon parcels.
SERVE WITH 0 Smartpoints value steamed broccolini.