Get Nourished recipes: Salmon dishes for a vitamin B boost
This week on Get Nourished, it’s all about vitamin B. Get the recipes for Luke Hines’ salmon breakfast bagel and Zoe Bingley-Pullin’s hot-smoked salmon with asian salsa verde and slaw.
Luke Hines’ Salmon Breakfast Bagel
Ingredients50g sliced smoked salmon 1 bagel, sliced in half and toasted 1 ripe avocado, flesh in a bowl 1 tbsp lemon juice or 1 lemon 2 eggs, pre-poached still runny yolk 1 tsp dried chilli flakes Salt and pepper, for seasoning Olive oil to drizzle both bagel and finished dish |
MethodStep 1. Drizzle the toasted bagel halves with olive oil. Step 2. Place the avocado in a small glass bowl and drizzle with lemon juice. Then, season with salt and use a fork to mash until desired consistency. Step 3. Dollop your mashed avocado onto the two bagel halves, then top with curled layers of fresh smoked salmon. Finish with the poached egg, salt, pepper and some chilli flakes to garnish. Drizzle some extra virgin olive oil and you’re good to dig in and enjoy. |
Zoe Bingley-Pullin’s Hot-Smoked Salmon with Salsa Verde and Slaw
Ingredients4 x 100g fillets hot-smoked salmon For the Asian Salsa Verde 1/2 bunch coriander, washed 1/4 cup fresh mint, washed 1 tbsp fresh ginger, grated 1/2 piece lemongrass, bashed 1 garlic clove, crushed Juice of 1/2 lime 1 tbsp tamari or soy sauce (or salt) Extra virgin olive oil For the slaw 4 cups wombok cabbage, shaved finely 1/3 cup fresh coriander leaves, washed and chopped 1/4 cup fresh mint leaves, washed and chopped 1 punnet cherry tomatoes, chopped 1/4 cup water chestnuts, drained and sliced 1 red chilli, thinly sliced Extra virgin olive oil Fresh lime |
MethodStep 1. To make the salsa verde, add all ingredients into a food processor and slowly add some oil until desired consistency is reached. Step 2. To make the slaw, combine all ingredients into a bowl, drizzle with oil and fresh lime, season to taste. Step 3. Serve the salmon alongside the Asian slaw and salsa verde. |
