Swinging smokey salmon

I have always struggled with eating the somewhat more oily types of fish suck as salmon or anchovies. My stomach able to handle the fattiness and it affected my digestion. However, this does not stop me from trying some of these delicious kinds of fish every once in a while. Because, although these fishes might be considered less lean than some fish as, for example, cod. They contain the good kinds of fats which belong in a balanced diet. These acids and omegas important to help your body grow strong and get more energetic. If you have a weak stomach like me here are some tips which will help reduce the feeling of fattiness; first and foremost it is important to seek fresh ingredients to add to your meal. Opt for foods as leafy greens, veggies, fruits and beans which are packed with vitamin C and refreshing. Add a source or bitter taste to cut the oiliness with a little bit of radish and ginger. Furthermore it is smart to choose a dressing based on vinegar instead of olive oil to keep the dish more fresh and only have one heavy component. A fish like salmon lends itself well to Asian flavours as done in this delicious variation of soy beans, pak choi, cucumber, radish, celery and fresh coriander with a zingy dressing.

Ingredients: 75 grams of paksoy, 60 grams of cucumber, 40 gram of Pink radish, 40 grams Green radish, 35 grams of soy beans, blanched, 35 grams of salmon slices, smoked, 10 grams of fresh coriander, chopped, 1 stalk of Celery, 1 tbsp ginger, finely grated, 1 tbsp Sushi Vinegar, 1 tsp honey, 1 tsp dried wakame, 1 tsp sea salt

sweet chili shrimp with loving lentils

Currently lentils are hot business as they are considered to be a superfood. Many nutrition experts have raved about it, encouraging us to start eating more beans. This is because they are very nutritious and a very good source of cholesterol-lowering fibre. Du Puy Lentils are considered to be the most tasty legume as they are the most exclusive kind. Most people always bear these beans in mind when someone mentions lentils, however there are very many different varieties for unknown. Next to the well-known kind, there are brown lentils, red lentils and green lentils, who all have their individual flavour and consistency. Because this salad by itself is somewhat more special I treated myself to Du Pay lentils for once. Besides these carbs I wanted more somewhat unknown products to incorporate into my lunch. I came across chard, cress and white radish, which immediately formed the base of a surprising salad. Mixing it with the crunch of some fresh cucumber and the sweet, fishy flavour of shrimp. A quick, pre-made (or bought) chili sauce gives it a little heat, combines excellent with the shrimps and serves is the binding element in the salad. Simple yet sophisticated.

Ingredients: 100g grams of mixed Lettuce (chard, arugula and oak leaf lettuce), 75 grams of pink shrimp, pealed, 60 grams of du puy lentils, soaked, 60 grams of cucumber, 50 grams of white radish, 15 grams Purple cress, 15 grams of fresh basil, chopped, 1 tbsp sweet chilli sauce

Steamed, happy haddock

Haddock is an undervalued piece of fish that is usually only considered suitable when frying. During this process the fish is coated, battered and deep fried which causes all the original flavours of the fish to get lost. Often the fried fish is served with an oily sauce which ensures that you definitely wont be able to taste any of its true flavours. The quality of the fish is very important that is why it is best to pick up at the local market. Prepare the fish fail save by cooking it in the oven wrapped in a piece of aluminium foil with pinch of salt and some fresh lemon zest. Mix a simple, green salad with some lettuce and cucumber. Provide a crunchy texture with some bread croutons as contrast with the flaky, lily-white structure of the haddock. A smart trick of rid get of some left-over bits of stale bread is to make them into croutons and store them in a big jar. Just toast them in the oven for 10 minutes with some seasoning and herbs.

Ingredients: 125 grams of lettuce, 75 grams of fresh haddock fillet, 75 grams Cucumber, 60 grams of white radish, 50 grams croutons, 1 tsp 5Spice 

Vampire veggies with marinated red fangs (aka white asparagus with bell peppers)

Unfortunately asparagus season is a few months a year. This is why it is considered such an exclusive vegetable. They grow beneath the ground and are very labour intensive. So when they are finally in season I would definitely recommend to thoroughly experiment with these if they are offered on the local market. Here, they will most likely be sold for acceptable prices compared to the supermarkets so store then in large quantity if you can. Like I said before,, try to get out of your comfort zone somewhat more. Why only prepare then the traditional way by plainly cooking the white asparagus and serving these with ham, egg and boiled potatoes. Or smothering them in a butter sauce. This delicate vegetables are so much more versatile as a star of the dish. For example, try grilling them! This short preparation method will ensure the veggie remains crunchy and fresh instead of soft and mushy. This way they pair surprisingly good in a salad with contrasting flavours like bell pepper and kohlrabi. Due to the fact that all the veggies have a certain sweetness it is best combine these with a mix of sea fruits. A colourful and flavourful salad for a cheery spring afternoon!

Ingredients: 75 grams of fresh spinach, 75 grams of white asparagus, 75 grams of mixed seafood (squid , shrimp, crab), 60 grams kohlrabi, 60 grams pepper, 10 grams bean sprouts sprouts, 1 tsp sea salt

sweet surprise salad with candied tomatoes

Green and red are two contrasting colours which always make a salad immediately look more appealing due to their exciting colour composition. Playing with different colours and textures makes a salad so much more interesting. Slowly roasted the halved cherry tomatoes for an hour at 140 degree allows them to caramelize and intensify to best accentuate their flavour. Broccolini is the little sister of broccoli and matches excellent with the sweetness of the different kinds of beans. The samphire and prawns provide they own unique saltiness that create a balanced lunch. A simple sweet and sour dressing provides the binding element that ties together the whole salad.

Ingredients: 100 grams of broccolini, 75 grams of pink, peeled shrimp, 75 grams of broad beans, 75 gram of cherry tomatoes, 50 grams of pods, 50 gram of samphire, 10 grams of fresh ginger , finely grated, 10 grams of chopped fresh coriander, 1 lime, 1 tbsp chili sauce

Soft Salmon with sesame seasoning

This salad reminds me somewhat of a Christmas tree with all kinds of orange and red tomatoes hanging in it and a big piece of salmon functioning as the glittering, star of the tree! But really, don't try putting a piece of fish on a real tree or it is most likely to fish away! The base of the salad is very similar to the last salad, however it is paired with a whole different kind of seafood. First it was combined with sweet and sour Thai prawn and now it is enjoyed with a flak, pink salmon filet. But not just any piece, the salmon is dressed with a bit of soy sauce and coated with a Japanese flavoured crust of yuzu, wasabi and sesame seeds. Due to the strong, fishy flavour of the fish itself it is able to handle equally matching seasonings. A little nuttiness of the toasted sesame seeds, a burst of freshness from the yuzu, the umami of the seaweed and the salty character of the soy. Mix all these ingredients together, gently spread them across the top of the fist and roast the salmon for 6 minutes and preheated oven at 200 degree, it will be just done and nice and juicy, incredibleTha!

Ingredients: 100 grams of fresh spinach, 75 grams of wild salmon fillet, 75 grams of broad beans, 75 grams of mixed farmers tomatoes, 10 grams of purple cress, 1 tbsp of soy sauce, 1 tbsp of sesame seeds, 1 tbsp of wasabi flakes, Half a tsp of yuzu

Ojinguh chomuchim (wh(what!?)

Yes, I dare you to pronounce this. Lets make it easy and tell you that it is a spicy, Korean, squid salad so you can explain what you actually made when someone asks you. I love this salad for its vibrant colours and fresh flavours. The only component in this salad which needs to be grilled is the squid. This makes it perfect as a zesty, summery salad. All Thathe vegetables are julienned so they do not require any additional preparation. This leaves some extra time to put extra love into a home-made dressing. Combine the vinegar, orange juicy, ginger and chili into a fierce dressing and sprinkle it over the veggies so they can marinate and soak up all the flavours. Do not grill the squid until you have prepared all the remaining components because they only take up to 2 minutes. Make sure your grilling pan is really hot so the rings wont stick to the pan. A good benchmark is to check when the squid starts getting those golden brown grilling marks you are looking for. This way you know they will still be tender and cooked perfectly.

Ingredients: 100 grams of wild spinach, 100 grams of squid rings, 60 grams of soybean, T blanched, 60 grams of zucchini, grated, 60 grams of orange bell pepper, julienne, 40 grams of pink radish, julienne, 15 grams of sprouts, 1 tbsp of vinegar sushi, 1 tbsp of orange juice, 1 tsp of pickled ginger, 1 tsp of chili-flakes, 1 tsp of sea salt