This month we feature a recipe from Venture Centre’s Healthy Meals Programme – a Catalyst funded project providing local children with healthy meals daily.
The project also provides regular workshops to show young people how much fun cooking can be. By involving them in preparing and cooking their own meals, the workshops encourage them to try new foods and make healthier choices.
Over the Easter break, a group of local children took part in a workshop to prepare and cook this healthy and nutritious meal. We hope you enjoy it as much as they did.
PREPARATION AND COOKING TIME: 45 MINUTES, SERVES 6
- 6 salmon fillets (scrape scales off the skin and clean with lemon)
- Salt and pepper, to season
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 red onions (finely diced)
- 3 red bell peppers (sliced)
- 2 tablespoons of lemon juice
- 1 jar (150g) of sun dried tomato strips inoil (drained of oil)
- 1 tub (500ml) of sour cream
- 3 cups baby spinach leaves
- 1/2 cup parmesan cheese
- 12 small baby tomatoes (cut in half)
- 1 bag (750g) baby potatoes
- 1 bag (150g) mixed salad leaves
- Heat the oil in a large skillet over medium high heat. Season the salmon fillets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Place the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 15 minutes) and drain.
- Melt the butter in the remaining juices left over in the salmon pan. Fry the onion in the butter. Pour in the lemon juice, and reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours. Then add the sliced baby tomatoes and the sliced peppers.
- Reduce the heat to low, add the sour cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper, to taste.
- Add the spinach leaves and allow to wilt in the sauce. Add the parmesan cheese and allow the sauce to simmer for a further minute until the cheese melts through. Continue to simmer while quickly stirring until the sauce thickens.
- Add the salmon back into the pan; spoon the sauce over each fillet.
- Place the salad in a bowl, and lightly dress with lemon or olive oil.
Serve the salmon with the potatoes and green salad.