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Saffron Nutrition

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Super Food Salmon Recipe

          

Super food Salmon Recipe

Grilled/baked salmon, with tapenade’ dressing and sweet potato, spinach, kale, pine nuts mash bulbs, topped with broccolini, asparagus, garlic and goat cheese melt, and cherry tomato

Ingredients!  

fresh salmon 220 gram

broccolini 1/2 bun

fresh asparagus spears 8-10

goat cheese 1 tbls

sweet potato 1 medium

Turmeric root 1 tsp

kale 1/2 cup

baby spinach 1/2 cup

pine nuts 2 handfuls

black olives 6

cherry tomato 4

tomato 1/2 small

parsley   2 chopped spoons full

coriander 2 chopped spoon full

garlic cloves 2

lemon 1

olive oil 3 tbls

sea salt flakes sprinkle

Directions

Tapenade’

  • Chop olives and tomato skin only of 1/2 tomato into small size 2-5mm square, place in bowl crush 1 garlic clove and add to bowl, add parsley and coriander to bowl, add 1 tbls olive oil squeeze lemon juice into bowl, mix all together well and set aside in fridge

Salmon grilled/baked

  • Grill in hot cast iron griddle both sides of salmon with 1/2 tsp olive oil and sprinkle salt, 1 1/2 minutes both sides.
  • place in oven, on oven tray and bake on 180 Celsius for 20-25 minutes

Sweet potato mash with kale spinach and pine nuts

  • peel and cut small sweet potato and place in pot
  • peel and crush turmeric root and place into pot
  • add cold water and bring to boil, then simmer for 30 minutes
  • drain all liquid out and let sit to dry out for 3 minutes
  • mash, and leave aside in pot
  • in pan place 1 tbls olive oil and pine nuts after mixing and heating for 20 seconds, add spinach and kale cook all together until leaves start wilting, add mixture into mash mix and bind together mixing then set aside

Broccolini and asparagus with garlic and goat cheese melt

  • Steam broccolini and asparagus, then place into pan add 1/2 tsp olive oil crushed garlic and goat cheese, cook on medium heat mixing together and set aside

Plating

  • Pull salmon out of the oven
  • Place tapenade on plate, salmon on top
  • Bulb 2 bulbs of mash place on plate
  • Place asparagus and broccolini on side of salmon
  • Toss cherry tomato on plate

 

Ready to eat and enjoy

Packed with flavor and rich with all the good key nutrients:

  • High in iron
  • Rich in protein
  • Rich and high in antioxidants
  • Low GI/GL
  • Good for detoxification
  • Good for skin and collagen support and repair
  • Anti-inflammatory
  • Good for cardiovascular system with support and BP regulation
  • High in essential fatty acids namely omega-3
  • Good for blood sugar regulation
  • Provides stomach with relief
  • Removes toxins and free radicals
  • Protects eyes from degeneration promoting good eye health

Pumpkin and spinach Rotolo with burnt butter and sultanas

 

Ingredients

1 whole pumpkin

1 whole garlic head

2 kg spinach

200-gram toasted pine nuts

500-gram goat cheese

big fresh gluten free lasagne sheets about 4 (giant sheets to make 4 rolls)

Sunflower or safflower or coconut with ghee oil for making garlic confit

foil

butter

1 bun sage

50 < 100-gram sultanas

 

Direction

Pumpkin

  • Deseed and clean pumpkin leaving skin on, chop pumpkin into eight 1/8, spray oil oven tray or using backing paper, place pumpkin in tray, sprinkle with little salt flakes
  • Then cover with foil, and bake on high 350F or 200C, until pumpkin is nice and soft about 1hour and half hours, then remove from oven
  • Spoon out into a bowl content of pumpkin without the skin, then mouli with a food mill and push throw all the pumpkin until free of lumps and smooth
  • Place pumpkin into a cloth over a flat sieve wrapped up and press with allot of weight on top overnight in fridge to drain all the liquid out of the pumpkin

Spinach

  • Blanch spinach 45 seconds in boiling water, drain, and place on a cloth covered top and bottom over a sieve and press with allot of weight on top in fridge overnight, draining all the liquid

Garlic confit

  • Place all garlic cloves into a small pot, add oil to cover about half a finger over and bring to heat then drop to simmer till garlic changes color light to light brown
  • Drain the oil and save it aside (keep it for cooking other dishes with garlic oil)
  • Place garlic in food processor and blitz till it is all come together pureed

Rotolo

 

  • Mix the goat cheese to get it into a smooth texture
  • Get foil spread out on bench butter the foil sheet and place big lasagne sheets one at a time on top, spread garlic confit thin layer on sheet
  • Spread pumpkin layer, followed by goat cheese layer and finally spinach layer, and sprinkle with toasted pine nuts, all nice smooth same level per layer and start to roll out the sheet nice, firm and tight as you roll take back the foil and keep rolling forward the sheet and back the foil, at the end of the roll, roll entire roll with remain foil and twist
  • Turn the ends of the roll folding inwards to the roll of the foil and making roll super tight and firm, place in fridge and rest, repeat for remain sheets to have 4 rolls in total
  • Cut out about 2 cm thick rolls  
  • Remove foil and pan fry in hot pan till both sides are slight golden about 1 min each side, remove from heat and place on oven tray
  • Bake on 350F or 200C for 10 min -15 max watching carefully
  • Remove from oven and place in plate or bowl

Sauce

  • Burnt butter sage and popped sultanas - place about 150-gram butter in pan and melt down, once butter starts to foam up and foam starts to show brown specs add sage leaves only about a hand full cooking them to crisp up then add sultanas, once you see sage is firm and sultanas are white popped then sauce is ready immediately remove from heat
  • Poor sauce on Rotolo

 

The dish is now ready to eat, enjoy

 

Packed with flavor and has some good properties:

  • High in iron
  • Rich in fibre
  • Good antioxidants
  • Gluten free
  • High in vitamin A, good for vision
  • Medium/Low GI/GL
  • Good for skin health
  • Good for immunity

Camomile tea, lavender, and bee pollen panna cotta with chocolate dust, Apple balsamic plum reduction, vanilla bean custard and berry coulis and mint

 

Ingredients

Panna cotta

2 bags Chamomile tea

1 tbls lavender

1 tbls Bee pollen

¼ cup sugar demerara

1 tbls gelatine powder

½ tsp vanilla bean extract (fresh is best)

1 cup greek yoghurt

1 ¼ cup thicken cream

Chocolate dust

1 Plain biscuit of your choice (Arnott’s milk arrowroot)

2 chocolate biscuits (Oreo cookie chocolate)

Smash the biscuits in a pastel and mortar to a powdery dust form, set aside

Berry coulis    

1 cup mixed berries (fresh or frozen)

1 tbls sugar demerara

Cook on simmer for 20 minutes, pass through a fine sieve and set aside

Balsamic apple reduction plums

3 plump plums

¼ cup apple balsamic

1 tbls sugar demerara

Put all ingredients into a pot and cook on simmer for about 15-20 minutes until nice and thick, thereafter set aside

Custard

1 tbls brandy

3 large egg yolks

½ cup cream

½ cup milk

3 tbls sugar demerara

¼ cup teaspoon vanilla extract

Cook on low heat brandy, cream, milk, vanilla extract, for 2 minutes. In another pot mix egg yolk and sugar together, then add liquid and combine all together mixing on low heat for 3 minutes, remove and pass through sieve, store in fridge for later use set aside

Directions

  • Place lavender and two tablespoons of boiling water in a bowl and set aside
  • Place gelatine and two tablespoons of boiling water mix through in a bowl and set aside
  • Cook cream and sugar together and stir through on medium low heat 3 minutes, add tea bags and mix through 1 minute, squeeze and remove tea bags, add vanilla extract, make sure all sugar is dissolved and remove from heat
  • Add gelatine mixture mix through, add lavender poring through sieve, add bee pollen, mix all through and add yoghurt, mix all together
  • Poor mixture into desired ramekins and cool down for about 4 + hours

Plating

  • Sprinkle biscuit dust on plate
  • Smear custard on side of the plate
  • Flip ramekin and remove panna cotta on to the centre of the plate
  • Place 3 plum segments on side of plate
  • Drizzle with coulis and mint leaves

 

The dessert is now ready enjoy

Adam Saffron

Phone: 0421 298 979

nutrition.saffron@gmail.com