Friday, 24 August 2012

Salmon and Spicy Vegetables with Seagreens

Nutritionist Hannah Bailey from Wise Choice Nutrition shares her latest recipe using Seagreens. This is a rough guide with no exact quantities so adjust to feed the number of people you are cooking for. It also works really well cold the next day for lunch too.

Fresh or tinned salmon
3 new potatoes per person, cut in half
1 carrot per person
Runner beans
1 tbsp olive oil
2 spring onions (or red onion)
10 cherry tomatoes per person
Tomato puree (2tbsp per person )
1 garlic clove, crushed
1tsp harissa paste (more if you like it spicier)
1 tsp Seagreens
Ground black pepper
1tsp Smoked paprika

1.       If you are using fresh salmon, pre-heat the oven to 200OC/ Gas Mark7, bake in a foil parcel for approximately 20 minutes.
2.       Meanwhile, cook the potatoes, carrots, broccoli and beans until soft, drain and in a separate pan, fry the onion in a little olive oil.
3.       Add the tomatoes and garlic to the onion and gently brown until the tomatoes begin to soften. Add the tomato puree and remaining ingredients. If the sauce seems a little dry, add a couple of tablespoons of water. It is not meant to be runny sauce rather more a coating for the vegetables.
4.       Cover the vegetables and add the salmon then serve.

To find out more about Hannah visit

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