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Salmon with fennel and pear salad

PREPARATION TIME: 15 MINS COOKING TIME: 10 MINS SERVES 1 (AS A MAIN)

120g piece boneless salmon

fillet (with skin)

Olive oil cooking spray Freshly ground black pepper

Fennel and pear salad

1 baby fennel, outer layers removed, trimmed, thinly sliced with 2 Tbsp fronds reserved 1 small pear, unpeeled, quartered,

core removed, very thinly sliced 1 Tbsp extra light sour cream

Zest and juice of ½ small lemon 1 Tbsp finely chopped dill (or extra

fennel fronds, chopped)

Freshly ground black pepper Lemon wedge (optional), to serve

1 Preheat a barbecue plate or non-stick frying pan over medium-high. Spray the salmon with oil and season with pepper. Add skin-side down to pan. Cook for 3-4 minutes each side, for medium or until cooked to your liking. Transfer to a serving plate. 2 Meanwhile, to make the salad, chop reserved fennel fronds and put 2 tablespoons of fronds in a bowl with the fennel and pear. Whisk the sour cream, lemon zest and juice, dill and pepper in a bowl. Toss dressing into salad. 3 Serve salmon sprinkled with pepper and with the salad and lemon wedge, if you like.

COOK’S TIP

Replace the pear with a small apple and the lemon with lime.

Satay chicken noodle bowl

PREPARATION TIME: 10 MINS COOKING TIME: 15 MINS SERVES 1 (AS A MAIN)

125g skinless chicken breast fillet,

trimmed of fat

Olive oil cooking spray

80g Macro Organic Singapore

Noodles or gluten-free noodles ½ small lebanese cucumber,

peeled into ribbons

1 small carrot, peeled into ribbons ¼ cup bean sprouts

¼ cup coriander leaves

Satay sauce

3 tsp no-added-salt peanut butter Juice of ½ lemon 2 tsp sweet chilli sauce or

gluten-free sweet chilli sauce 1 tsp salt-reduced soy sauce or

gluten-free soy sauce

1 Preheat a chargrill pan on medium-high. Spray both sides of the chicken with cooking spray. Place on the chargrill pan and immediately reduce heat to medium. Cook for 4 minutes each side, then transfer to a plate and loosely cover with foil to keep warm. 2 To make the satay sauce, put the peanut butter, lemon juice, sweet chilli sauce and soy sauce in a small saucepan. Cook, whisking continuously over medium heat, until the sauce is well combined and a nice smooth consistency.

3 Meanwhile, cook noodles in a saucepan of boiling water for 2 minutes. Drain well and place in a serving bowl.

4 Combine cucumber, carrot, sprouts and coriander, and add to bowl. Diagonally slice chicken and arrange on top. Spoon over satay sauce and serve immediately.

COOK’S TIP

Try replacing the chicken with a lean piece of rump steak, cooking for 1½-2 minutes each side for medium, and the bean sprouts with ¼ small red capsicum, cut into strips.