Easy-dinners

Easy Foil-Baked Salmon Recipe

Craving something different, but not willing to spend hours researching and creating your next dinner masterpiece? Try this easy foil-baked salmon recipe. It takes under 30 minutes to prepare (including cooking time), it’s absolutely delicious and here’s the best part – there’s hardly any cleanup to do afterwards.

RELATED: Michelle Bridge’s Ginger Salmon Stir-Fry With Chinese Broccoli

Serves 4

Ingredients

4 salmon fillets, I prefer skinless

2 cloves of garlic

½ bunch of coriander

2 shallots

Soy sauce

Lemon

Method

  1. Preheat the oven to 180⁰C.
  2. Place each of the salmon fillets on a separate sheet of aluminum foil, big enough to wrap.
  3. Crush and mince the garlic. Chop the coriander and the shallots finely. Divide the garlic, coriander and shallots into four and place one part on each of the four salmon fillets.
  4. Pour a table spoon of soy sauce and squeeze some lemon onto each of the fillets.
  5. Fold the sides of the foil sheet over the salmon, so that the whole fillet is covered. Place the parcels on a baking tray and bake for approximately 20 minutes. You may need to adjust the baking time depending on your oven and the thickness of the salmon fillet.
  6. Once cooked, unwrap the salmon and serve with rice and steamed veggies or your choice of salad.

Variations

The reason I love this recipe is because it’s easy and because I can create different variations without any extra work. My son loves coriander, but he won’t eat garlic and shallots and I only season his parcel with coriander, soy sauce and lemon. My girls won’t have anything green on their fish, so I skip the shallots and the coriander for them. My husband and I go for the full taste. Everyone gets their custom-made meal.

It doesn’t get any easier than that!

Image by Steven Zolneczko via Flickr.com

November 5, 2014

Leftover Cooked Chook: 5-Minute Sensational Stir-Fry

If you are looking to turn last nights cooked chook or roast into something scrumptious, this very versatile recipe is for you. You can use up whatever type of left over meat or poultry you have, add whatever veggies you like and it’s a fast, healthy meal. 

Serves 4

Ingredients

1-2 cups left over cooked chicken, chopped or broken into small pieces

6 cups of frozen or fresh stir fry veggies

1/2 teaspoon ground ginger

1/2 teaspoon chopped garlic

2 tablespoons soy sauce

2 tablespoons chicken stock powder

1/2 cup water

Method

  1. Heat non stick pan on high until it’s hot and add your veggies. Toss veggies for a couple of minutes as they cook and then turn down heat to medium.
  2. Add ginger, garlic, chicken stock and water. Stir though and place the lid on. Continue to toss veggies until they are about 2/3 cooked. The time will depend on whether you are using frozen or fresh.
  3. Add chicken and stir through veggie mix. Add soy sauce and replace lid. Cook for about 2 minutes and serve.

By Kim Chartres

July 19, 2014

Easy Lamb Roulade Recipe

Are you looking for delicious and easy dinner recipes to reinvigorate your weekly meal plan? This easy lamb roulade has only 5 ingredients and makes the perfect mid-week meal.

Serves: 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients

120g fresh goat cheese

2 250g lamb loins

2-3 Tablespoons olive oil

120g baby spinach

1 Tablespoon chopped or minced garlic

Method

1. Heat 2 Tablespoon olive oil in a sauté pan over medium high heat.

2. Add the garlic and sauté for 10 seconds then add the spinach and sauté until the spinach is lightly wilted.

3. Set aside to cool.

4. Butterfly the lamb loins until they lay flat.

5. Season the loin with salt and pepper.

6. Squeeze the excess water from the spinach and spread evenly over the lamb loin.

7. Split the goat cheese lengthwise into four equal portions. (If you have it on hand, cream cheese could be used, but goat cheese is a healthier alternative to with almost twice as much protein and half the fat and cholesterol of regular cream cheese.)

8. Place 2 pieces of the goat cheese end to end on each prepared lamb loin.
Tightly roll the loins and truss with butcher’s string. (String works best, but other options such as toothpicks will work in a pinch.)

9. Preheat oven to 170°G.

10. In a large sauté pan, heat olive oil over medium high heat and sear each loin for 3-4 minutes on all sides. (Do not skip this step. Searing the meat caramelises the sugars and browns the proteins in lamb, resulting in more appealing colour and flavour.)

11. Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached. (Be mindful that you do not overcook. Lamb should be served slightly pink on the inside.)

12. Remove from the oven and let rest for 10 minutes. (Loins will continue to cook and the internal temperature will rise slightly as they rest.)

13. Remove string and slice into medallions.

14. Divide between 2 plates and serve.

Tip: Like most easy dinner recipes, the right choice of wine to compliment can elevate the meal to an even greater gourmet experience. A nice red wine such as Cabernet Sauvignon or Merlot pairs nicely with lamb loins.

March 17, 2014

Quick Dinner Ideas: Chicken Curry Recipe

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?

October 3, 2013