A quick and easy dinner – Salmon, mango & avocado salad

IMG_0706Sometimes there are just too many things to do. Too much work, too many errands, too many projects. That’s when imagination is key, because despite being busy, I still want to eat well. And I still want it to be good. I am always amazed at the last-minute, 15 minutes or less dinners I come up with. When friends or colleagues say that they’re just too busy to cook, I have to scratch my head. Build up a repertoire of easy go-to recipes and from time to time, improvise. You’ll be surprised at what you come up with! The weather isn’t quite what it usually is at this time of year, however I really crave fresh fruits and veggies. Although these are not local, avocado, mango with tomato and basil really work well together and as a side to salmon, well it’s just really delicious!

RECIPE

120 gr. salmon filet,

1/2 avocado, thinly sliced

1/2 mango, peeled and thinly sliced

5-6 cherry tomatoes, cut in halves

Thinly sliced red onion

Basil, cilantro and mint, minced

1 green onion, thinly sliced, for garnishing

1/2 lime

Mexican chili

1 teaspoon sesame oil

Salt & pepper to taste

INSTRUCTIONS

Heat skillet on medium and add sesame oil to coat. Salt salmon fillet and place skin side up and cook until browned (3-4 minutes). Turn on other and cook a further 2-3 minutes or until salmon is cooked but just pink in center. Remove from heat. In a serving bowl, add avocado, mango, tomatoes and herbs. Season with salt, pepper and mexican chili. Toss to mix and top with salmon. Garnish with green onion slices and a squeeze of lime juice. Serves 1. Bon appétit!

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The most scrumptious cream of butternut soup and a special grilled cheese

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It’s been so grey this winter, it’s hard to not feel a little down when the sun goes awol. Kind of wish I had the means to hop on a plane and head south…! So to combat the grey skies I’m cooking with colour! This creamy delicious butternut squash soup brought a smile back, at least for a short moment! Be sure to scoop out the seeds and use them as well, nothing should go to waste, plus they’re delicious!

Cream of butternut squash soup

Ingredients

1 medium butternut squash, peeled and cubed, seeds removed and reserved

1 medium onion

Enough stock (I used chicken) to cover veggies

1 tablespoon olive oil

1 teaspoon grilled sesame oil

1 1/2 teaspoons hawaiij spices (recipe below)

1 can cream of coconut, reserve 1/6 for garnish

Salt and pepper to taste

Cilantro leaves and sliced green onions for garnish

Sauté onions in olive oil until soft and translucent, add butternut, spices and sesame oil and sauté until well blended. Add stock and cook, uncovered, for 20 minutes or until squash is tender. Add to blender with coconut cream and blend on high until smooth. Serve and garnish with reserved coconut cream, green onions and cilantro.

Grilled cheese

1 large slice of country bread

2-3 slices of aged cheddar

Red curry paste

Cilantro

Sliced green onions

Butter

Spread a thin layer of the curry paste on the bread, garnish with the sliced green onions, cheese then cilantro. Cut in half and close into a sandwich, butter both sides and grill in hot pan with a weight to brown well. Check and when bread is golden brown turn over and repeat.   Enjoy with your soup for a delicious meal!

Hawaaij

Hawaaij is a Yemenite spice mixture, varying from home to home, much like the curry mixes in India. This is a blend that Melissa Yeh shared on her blog, My name is Yeh

2 tablespoons ground ginger

2 tablespoons ground cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Roasted pumpkin or squash seeds

1 cup seeds rinsed

1 tablespoon olive oil

1 tablespoon maple syrup

1 1/2 teaspoons salt

1 teaspoon cumin

1/4 teaspoon smoked paprika

dash of ground chipotle

Blend all ingredients and spread on a lined baking sheet. Cook in a 350º oven for 20-30 minutes or until golden brown. Will keep at least one month stored in an airtight container. Enjoy sprinkled on soups or as a snack!