Smoked Salmon Sashimi Salad

Here is a tasty starter for dinner or a simple lunch salad.

For ultimate entertainment value, heat the oil and pour over the

salmon platter at the table to ‘wow’ dinner guests!



Serves 4

Ingredients:

300g smoked salmon

1 package baby leaf salad

2 spring onions or chives, finely chopped

1 tablespoon grated ginger

1 tablespoon grated garlic

1 tablespoon sesame seeds

Juice of ½ a lemon

1 tablespoon soy sauce

½ cup sesame or olive oil

Salt and pepper to taste

1.      Cut the salmon into slices about 3cm long.

2.      Arrange the salad leaves on a large platter. Scatter the salmon slices over the salad. Sprinkle the salad with the sesame seeds, spring onions or chives, garlic and ginger.

3.      Drizzle over the lemon juice and soy sauce and season with salt and pepper.

4.      Heat the oil in a small saucepan until smoking, then trickle over the salmon.

Teriyaki Sardines with Watercress

Sardines are a good source of omega-3 fatty acids, and with this dish you can even use the inexpensive tinned fish found in most larders. Quick to prepare, inexpensive and healthy – what better meal for a fast lunch?

Serves 4

Ingredients:
240g fresh sardines, or 2 tins sardines in olive oil (120g tin)
1 large red pepper
1 tablespoons fresh ginger, grated
1 tablespoons toasted sesame oil
5 tablespoons soy sauce
3 tablespoons white wine
4 teaspoons sugar
90ml water
100g watercress
Two spring onions
Steamed rice

1. Core and deseed the red pepper and slice into thin strips. Finely chop the watercress and spring onions.

2. Heat a frying pan on medium heat. Pour in the sesame oil and add the red pepper, stir frying for 3 minutes. Add 1 tablespoon of soy sauce and stir for 15 seconds. Tip the pepper onto a small plate and set aside.

3. In the same frying pan, empty the tins of sardines with oil. Add the ginger and cook gently for 3-4 minutes on medium low heat; avoid breaking up the sardine chunks.

4. Add the remaining 4 tablespoons of soy sauce, the white wine, the sugar and the water and cook for 3-4 minutes or until the sauce thickens.

5. To serve, sprinkle the chopped watercress over a mound of cooked rice, followed by the red pepper. Lift the sardines from the pan and place over the red pepper. Scatter the spring onions over the sardines, then pour over the remaining sauce from the pan. Serve hot with steamed rice.