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Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie' |
| Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites. |
Hot Roasted Salmon Fettuccine with an Almond and Herb Relish
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Relish:1 Cup Toasted Almonds
1 Clove crushed Garlic
1/2 chopped Red Chilli (Deseeded)
Juice of 1 Lime
1/4 Cup Olive Oil
Mixed handful of Coriander and Basil
1/2 Spring Onion
Place all ingredients in a food processor and chop until finely cut then add 1 Tablespoon of Mango flavoured Sweet Thai Chilli Sauce. Mix in a dash of Salt and Pepper and set aside
Salmon:
Take 2-4 fillets of fresh salmon and spray with olive oil and sprinkle over Salt and Pepper then place in a oiled glass dish and roast on 250 degrees for 10-14 minutes until browned on outside but still a tad pink on the middle.
Pasta:
Take a fresh packet of fettuccine (or better still homemade) and boil as per directions in plenty of salted water and leave to drain in colander.
Vegetables:
2-4 Zucchini
Big handful of Spinach
Slice Zucchini lengthwise and spray with olive oil and sear until soft on an oven top grill pan or under grill in oven.
Place Spinach in a colander and pour over boiling water to soften.
To assemble place the fettuccine on a plate and place the zucchini over the top, scatter over spinach and place the salmon fillet over this. Place the Relish in a side dish or spread nicely over the salmon and enjoy.
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