Grilled Salmon with Avocado Salsa
Ingredients:
- 1 tbsp olive oil
- 500g salmon fillets
- Salt and pepper to taste
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeded and finely chopped
- Juice of 2 limes
- 2 tbsp fresh coriander
Instructions:
- Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
- Grill the salmon for 4-5 minutes on each side, until fully cooked.
- In a bowl, combine diced avocado, red onion, cherry tomatoes, jalapeño, lime juice, and coriander. Mix well.
- Serve the grilled salmon topped with avocado salsa
Quinoa and Shrimp Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers, halved and seeded
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200g prawns
- 1 tsp paprika
- Salt and pepper
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 375°F (190°C).Cook the quinoa in vegetable broth according to package instructions.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until fragrant.
- Add prawn, paprika, cumin, salt, and pepper. Cook until shrimp is pink and opaque.
- In a large bowl, combine cooked quinoa, shrimp mixture, corn, black beans, and diced tomatoes.
- Stuff the bell pepper halves with the quinoa and shrimp mixture. Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes. Garnish with fresh parsley before serving.
Mediterranean Tuna Salad
Ingredients:
- 2 cans tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp capers, drained
- 2 tnsp fresh parsley, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine tuna, cherry tomatoes, cucumber, red onion, olives, feta cheese, capers, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Spaghetti with Garlic and Clams
Ingredients:
- 1 pound spaghetti
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 400g fresh clams, scrubbed
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions:
- Cook the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté until fragrant.
- Add clams and white wine to the skillet. Cover and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
- Add cooked spaghetti and parsley to the skillet. Toss to coat with the sauce. Season with salt and pepper.
- Serve with lemon wedges on the side.
Miso-Glazed Cod
Ingredients:
- 1/4 cup white miso paste
- 2 cod fillets
- 2 tbsp mirin
- 2 tbsp sake, soy sauce, honey
- 1 tbsp ginger, grated
- 1 tbsp sesame oil
- 2 spring onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions:
- In a small bowl, whisk together miso paste, mirin, sake, soy sauce, honey, ginger, and sesame oil.
- Place cod fillets in a shallow dish and pour the miso mixture over them. Marinate in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Remove the cod from the marinade and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until the fish is cooked through and flaky. Garnish with sliced spring onions and sesame seeds before serving.
