Beat the heat this sum­mer

De­li­cious salmon with citrus salsa

Sunday World - - Life -

In this heat, just the thought of turn­ing on a stove makes me break into a sweat. The con­ve­nience of quick and easy dishes is the so­lu­tion. Honey glazed salmon with avo and citrus salsa 4 salmon fil­lets, bone­less and skin­less ¼ cup all-pur­pose flour

2 ta­ble­spoons olive oil

¼ cup honey

2 ta­ble­spoons soy sauce

1 medium lime cut into wedges

Salt and pep­per to taste

Citrus and avo salsa

1 large av­o­cado

1 medium red onion, finely chopped 1 tea­spoon orange zest

1 large orange, peeled and diced 1 tea­spoon lime zest

Juice of 1 lime

1 tea­spoon gar­lic , minced

3 tbsp co­rian­der, chopped

Salt and pep­per to taste

Make the glaze by com­bin­ing the honey and soy sauce. Stir and set aside. Sea­son both sides of the fish with salt and pep­per. Pour the flour into a shal­low plate and coat both sides of salmon in flour, shak­ing off ex­cess flour.

Heat the olive oil in a large non­stick pan over a medium heat. Brush the first side of salmon gen­er­ously with half of the glaze. Once the oil is hot, add salmon, glazed side down, to the pan.

Sauté salmon on the first side for 3 min­utes, turn and sauté sec­ond side an­other 3 min­utes. Glaze should be caramelised and salmon should be just Honey glazed salmon with avo and citrus salsa

cooked through and opaque inside when flaked.

Serve warm with citrus av­o­cado salsa.

For the salsa:

Add all salsa in­gre­di­ents to a medium bowl and gen­tly toss while sea­son­ing with salt and pep­per . Sum­mer cook­ing tips. Braai

What’s bet­ter than spend­ing time out­side with loved ones while lunch/din­ner cooks over hot flames with lit­tle ef­fort. Add cool­ing drinks and a pool and this is the per­fect way to do all the cook­ing this sum­mer.

Din­ner with no heat

Who says cook­ing has to in­volve heat? Leave the stove off and in­dulge in sea­sonal pro­duce, pre­pare lots of sal­ads, chilled soups and fresh, raw dishes. It’s also the more health­ier op­tion.

Lighter meals

Even if you don’t mind the cook­ing, you don’t want to feel weighed down by heavy meals. Pre­pare lighter ver­sions of your usual dishes, re­place heavy starches like pasta and rice with lighter op­tions like cauliflower rice and baby mar­row noo­dles.


Prep your in­gre­di­ents – do all the peeling, slic­ing, dic­ing and chop­ping at one time and keep the in­gre­di­ents re­frig­er­ated. When it’s time to cook, half the work will al­ready be done.

Meal preps

Make big por­tions of a meal to freeze and pre­heat.

■ You can reach The Lazy Makoti on Twit­ter or In­sta­gram @the­lazy­makoti

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