Quick-and-easy-dinner-recipes

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

Chilli and Prawn Spaghetti Recipe

Serves

Cooking Time 15 min

Ingredients

375g Vetta Smart Pasta Cholesterol Lowering Spaghetti #1

2 tbsp cup olive oil

½ small red onion, finely chopped

1 garlic clove, crushed

1 long red chilli (seeds removed), finely chopped

¼ cup parsley leaves, finely chopped

16 prawn cutlets, deveined and tails intact 

Method

  1. Cook pasta according to packet directions in a large pan of salted, boiling water.
  2. Meanwhile, heat the olive oil in a large fry pan. Quickly cook prawns until pink. Remove from pan and add onion, garlic and chilli; cook, stirring for 2 minutes.
  3. Drain the pasta, reserving ¼ cup cooking liquid.
  4. Return the cooked prawns to the pan; add cooked pasta and 2 tablespoons of the cooking liquid. Stir to combine.
  5. Add the parsley and serve immediately.

Broccoli Pesto and Sundried Tomato Pasta

Serves 4

Cooking Time 15 min

Ingredients

400g Vetta Smart High Fibre Corkscrew Pasta

1 tbsp extra virgin olive oil

2 cloves garlic, crushed

200g broccoli (approx. 1 head), roughly chopped

½ cup chicken stock

1 cup basil leaves, plus extra leaves to garnish

1 cup spinach leaves

½ cup low fat grated parmesan, plus extra to serve

1 tbsp extra virgin olive oil

½ cup sundried tomatoes, chopped

1/3 cup raw, toasted cashew nuts

Zest of one lemon

Method

  1. Cook pasta according to packet direction in a large pan of salted, boiling water.
  2. Meanwhile, heat oil in a small saucepan on medium heat. Cook garlic for 1 minute, add broccoli and stock and simmer for 3-4 minutes, or until just tender. Drain, reserving the stock and set aside.
  3. Drain pasta and reserve 1/3 cup cooking liquid.
  4. Place broccoli, reserved stock, basil, cashew nuts, spinach and parmesan in a food processor. Process until finely chopped. Season to taste. Add oil, cooking liquid and process until smooth.
  5. Return pasta to the pan and stir through the processed ingredients and sundried tomatoes. Serve garnished with lemon zest.

Miso Glazed Fish With Sesame Brown Rice Recipe

Miso paste (or fermented soybean paste) is a staple of the Japanese diet, made up of soybeans, salt and fungus though sometimes barley, rice or buckwheat may be added to alter the flavour.  Miso is a great source of manganese, zinc and copper, essential mineral antioxidants and has been linked to reducing the risk of some types of stroke.

RELATED: Check out these other foods rich in antioxidants

We’re all looking for quick and healthy dinner ideas because we’re working longer days and we don’t have time to spend hours in the kitchen preparing meals, so try this dish that takes less than thirty minutes to prepare and is full of miso flavour and goodness.

Ingredients:

3 tsp miso paste

3 tsp soy sauce

2 tbsp orange juice

2 garlic cloves, crushed

2 tsp honey

4 white fish fillets

2 Lebanese cucumbers

1 ripe avocado

1 tbsp rice vinegar

2 tsp sesame oil

2 cups steamed brown rice

2 tsp sesame seeds, lightly toasted

Method

  1. Mix together miso paste, soy sauce, orange juice, garlic and honey in a large bowl then add fish and coat with mixture.
  2. Cover and leave to marinate for 30 minutes in the fridge.
  3. Preheat oven to 200 degrees Celsius and line a large baking tray with non-stick paper.
  4. Take the fish from the marinade and place on the baking tray.
  5. Bake for 10-12 minutes until cooked through.
  6. Use a vegetable peeler to peel the cucumber into ribbons and place in a bowl.
  7. Peel and de-seed avocado then cut into small cubes.
  8. Combine cucumber, avocado, rice vinegar and sesame oil then toss to combine.
  9. Divide the rice among four plates then top with avocado mixture.
  10. Place fish on top then sprinkle with sesame seeds.

Image via taste.com.au

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