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    Recipes — pan cooked

    Salmon with Creamy Dijon Sauce

    Tender Salmon smothered in a mouthwatering creamy Dijon sauce with garlic and herbs. Low carb and Keto approved, the sauce alone is addictive to the extreme!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    For salmon:

        •    1 tbsp olive oil
        •    1 tsp garlic powder
        •    1/2 tsp mild paprika
        •    1 tbsp unsalted butter
        •    salt and pepper, to taste
        •    21 oz (600g) salmon fillet skin on or off

    For creamy dijon sauce:

        •    1 tbsp unsalted butter
        •    4 cloves garlic, minced
        •    lemon wedges, to serve
        •    1 cup heavy cream (or half)
        •    2 tbsps fresh chopped parsley
        •    3/4 cup low-sodium chicken stock or broth
        •    1 heaped tbsp dijon mustard (adjust to your taste)
        •    1 pound (500g) asparagus stalks (woody ends trimmed)


    1. Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.

    2. Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)

    3. Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.

    4. Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.

    5. Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.

    6. Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.

    7. Serve.

    This great family recipe is thanks to Cafe Delites Recipes at https://cafedelites.com/salmon-with-creamy-dijon-sauce/

    Quick Peri Peri Prawns

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


        •    oil for frying
        •    1 lime, juiced
        •    soft lettuce to serve
        •    ½ tsp ground ginger
        •    ½ clove garlic, crushed
        •    ½ tsp ground coriander
        •    crusty baguette to serve
        •    1 pinch ground cinnamon
        •    1 red chilli, finely chopped
        •    300g large raw peeled prawns


    1. Put the first 6 ingredients in a bowl with some seasoning. Add the prawns and toss together. Leave to marinate for 10 minutes.
    2. Heat 1 tbsp oil in a non-stick pan. Cook the prawns and their marinade for 3-4 minutes until pink. Serve with buttered baguette and lettuce.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/quick-peri-peri-prawns/

    Salmon with Orange and Maple Glaze

    Indulge your guests with this simple yet sumptuous spread, perfect for Summer dinners.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 tsps oil
        •    600g salmon
        •    1 tbsp lemon juice
        •    2 tsps brown sugar
        •    1/4 cup maple syrup
        •    1/4 cup orange juice


    1. Slice salmon into 4 servings. Combine brown sugar and lemon juice and brush over the salmon.

    2. Heat oil in a frying pan over a high heat. Cook salmon skin-side down for 1 to 2 minutes, turn salmon and cook for 2 more minutes or longer if you like.

    3. Meanwhile, combine orange juice and maple syrup in a small saucepan and bring to the boil.

    4. Pour orange and maple over the salmon and immediately remove the pan from the heat.

    5. Serve salmon with salad and new potatoes.

    This great family recipe is thanks to Eat Well Recipes at https://www.eatwell.co.nz/recipe/2051/Salmon-with-orange-and-maple-glaze/

    Hominy with Blistered Padron Peppers and Seared Scallops

    With so many excellent textures and flavors in this soup-like dish, it's hearty enough to be served as an entrée and it goes well as an accompaniment to pork or served with warm tortillas.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4


        •    12 sea scallops
        •    2 tbsps lime juice
        •    1 1/4 cup hominy
        •    2 shallots, minced
        •    1 tbsp minced chives
        •    3 tbsps unsalted butter
        •    1 tbsp fresh lemon juice
        •    12-16 small Padron peppers
        •    2 cups low-sodium chicken stock
        •    3 ounces red cabbage, thinly sliced
        •    1 red bell pepper, sliced into 2 inch pieces


    1. In a heavy bottomed saucepan over medium heat, add the butter and shallots to the pan, stirring until translucent and glossy. Add the hominy and red bell pepper, and toss to coat in oil. Season with a couple pinches of salt and add the chicken stock. Bring mixture to a simmer and cook until hominy has become tender, about 15 minutes. Remove from heat, stir in lime juice, and add sliced cabbage to slightly wilt down. Adjust for seasonings if necessary. Keep warm and set aside.

    2. In a medium sauté pan over high heat, heat the oil in the pan. Season the scallops with kosher salt and sear for about 3 minutes on the first side, flip, and sear another minute more on the second side. Remove the scallops from the pan and reserve warm on the side. Discard the scallops cooking oil and drizzle in the extra virgin olive oil. When the oil is hot, toss in the Padron peppers and season with salt. Cook until the skin of the peppers blisters and chars, about 3 minutes.

    3. Spoon a scoop of the hominy mixture and broth into the bottom of each serving bowl, add a few scallops, and top with 3-4 Padron peppers. To serve, season with flaky sea salt, minced chives and a squeeze of lemon juice.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/hominy-with-blistered-padron-peppers-and-seared-scallops

    Garlic and Cumin Butter Prawns

    Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


        •    1 1/2 cumin seeds
        •    100g unsalted butter
        •    a squeeze lemon juice
        •    12 whole raw king prawns
        •    4 garlic cloves, finely chopped
        •    crusty bread to serve (Optional)
        •    a small handful flat-leaf parsley, chopped


    1. Shell the prawns, leaving the little end tail in place. Butterfly the prawns by gently running a sharp knife along the back of the prawns so that they open up and remove the black vein.
    2. Heat the butter in a large frying pan. Lightly crush the cumin seeds with a pestle and mortar and add to the pan with the garlic. Fry for 1 minute before tossing in the prawns and cooking for 2-3 minutes until they’ve turned pink. Stir through the parsley and a good squeeze of lemon juice, and serve with crusty bread, if you like.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/garlic-and-cumin-butter-prawns/