Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Try these delicious earthy flavours to warm you up this week…

Serves: 2

Prep: 10mins
Cook: 30 – 35mins

Ingredients: For the Salmon – 2 salmon fillets, 2 heaped teaspoons of fresh or dried dill, 2 tsp. horseradish (jarred), 2 tsp. olive oil, good squeeze of lemon juice, good pinch of salt and pepper.

For the Beetroot Beans – 1 can of cannellini beans (roughly 200g drained weight), 2 large handfuls of kale, 100g of pickled beetroot (round baby if you can get it), 100ml of the beetroot juice, 1 clove of garlic, 1 tsp of olive oil.

Method: 

  1. First make the marinade for the salmon by mixing together all of the ingredients for the salmon and coating the fillets in it
  2. Put the salmon fillets on a lined baking tray skin side down and pop in the fridge for at least 30mins
  3. When ready to cook, preheat your oven to 200F
  4. Start off your beans by heating oil in a lidded pan and adding one chopped garlic clove and fry gently for a few minutes
  5. Now add the kale and cook for 5 mins on a low heat
  6. Chop your beetroot into small chunks and add the beetroot and the beans to the pan with 100ml of the juice from the beetroot, pop the lid on and cook on a low heat for 10mins
  7. Meanwhile place your salmon fillets in the oven and cook for 20mins
  8. Check the beans, add a little seasoning, give it all a good stir and pop the lid on and cook for another 15 – 20mins on a low heat until ready to serve with the salmon
  9. Serve with fresh lemon slices if you wish and…
  10. Enjoy!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

The fresh mint sauce used here, can be used to add some zing to things like steak, chicken and pork too.  You can also use a variety of fish, I have gone for cheap pirch steaks but really it will go well with anything not too flaky!

Serves: 2

Prep: 10mins
Cook: 10mins

Ingredients: 2 pieces of fish steak or fillets, 1tsp of turmeric powder, 1tsp of white flour, pinch of salt, thumb sized piece of ginger (peeled and cut into matchsticks), 1/2 lime, white rice to serve

For the Fresh Mint Sauce: Good sized bunch of fresh mint, 1 dried or fresh green or red chilli, juice of 1/2 a lime, 2 tbsps. of olive oil, pinch of salt.

Method

  1. Make your green sauce first, in a blender add all of the ingredients and blitz to a sauce like consistency, set aside
  2. Cook your rice as per pack instructions
  3. Mix the turmeric, flour and salt together and lightly coat your fish on both sides with the mix
  4. Heat some oil in a pan, then add your fish and cook on each side for about 4 minutes
  5. When ready to serve plate up with your rice, drizzle the fresh mint sauce over the top, top with the ginger and lime wedges
  6. Enjoy!

 

Save The Children have been supporting Children in Nepal since 1976, working with over 100 organisations across Nepal to develop programmes that protect children, help them to receive education and live in safety.  After the earthquake in 2015, which left thousands dead and destroying homes, schools and medical centres, Save The Children, through their emergency appeal, have been working to put in place long term plans to offer support to those effected by natural disasters.  To find out more please visit:

https://www.savethechildren.org.uk/where-we-work/asia/nepal

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks x