So, so easy Salmon

This week I have started a new regime, menu planning! The idea is to minimise food wastage and save time, but I have a feeling it really is just not me! I am up for the challenge though, so let’s see what happens over the next few weeks. On Monday, I spent some time listing meals for the next fortnight.  It took longer than I thought to come up with meals, to make sure we have pasta the night before my daughter has early morning trainings, and ensure there is a variety in the mix. (Fridays are always takeaways, leftovers, or dining out nights). For some reason I find it easier to go to the freezer in the morning, take out the meat, and then about 5 o’clock, look in the fridge to see what I can create for dinner.

Once my meal plan for the next fortnight was completed, I then added the necessary items to my shopping list for the next day.  My husband says I should use the Countdown app to create lists, and save further time.  This I have not yet done, maybe, this is his cue to get involved with the weekly shopping! So far so good, I have had everything I need to cook the meals each night this week.

Part of the plan is to have salmon at least once a fortnight. It is so easy to cook, and very healthy too! I found a recipe for Salmon on the internet one day, using recipefinder on MSN, and have been using it ever since. As usual I have adapted the quantities, and added ingredients to suit my taste. The light cream sauce balances the strong flavour of the salmon. The capers can be omitted, but I love the explosion of their flavour in my mouth.



100g light sour cream (or creme fraiche)
1 tbsps dill (or 1 tbsp dill from gourmet garden tube)
1 tbsp finely chopped red onion
2 tbsp drained capers
1 tbsp lemon juice
400 – 500g salmon fillets
salt and freshly ground black pepper

Combine first five ingredients in a small bowl.

Sprinkle the salmon with salt and pepper. Cook salmon on both sides for 3 – 4 minutes.
Serve with cream sauce. I usually accompany this dish with greens, and cubed potatoes, which been roasted in the oven.
Salmon is best served slightly rare in the centre.


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