SAL­MON

Women's Health Australia - - FOOD HUB -

NUDE THAT FOOD!

Even the sharpest knife can fail when it’s not be­ing used prop­erly. En­ter: our seam­less sep­a­ra­tion trick.

Place sal­mon skin-side down on a piece of pa­per towel on a chop­ping board. In­sert a fil­let knife be­tween skin and flesh at the nar­rower end of the fish.

Us­ing the pa­per towel, grasp skin tightly and wig­gle fil­let back and forth as you pull it to­wards you, hold­ing the knife mo­tion­less at a 45-de­gree an­gle. Pull un­til skin comes off. 1. 2.

NOW MAKE... SAL­MON CAKES WITH DILL AND FETA

In a food pro­ces­sor, pulse 450g sal­mon (cut into chunks), ¼ cup feta, 1 tbs chopped fresh dill, 1 egg and ¼ tsp each salt and pep­per. Form into 8 small pat­ties and fry in a non-stick fry­pan un­til cooked through, about 2–3 mins per side. For a tex­ture boost, en­joy on top of a crunchy base – we love Corn Thins (es­pesh the sesame flavour). Makes 4 serv­ings PER SERV­ING: 858KJ, 10G FAT (3G SAT FAT), 1G CARBS (0G SUGAR), 0G FI­BRE, 25G PRO­TEIN, 319MG SODIUM

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