Serves one
180g salmon fillet
20g dried morel, soaked
50g edamame, cooked
80g pea sprout
80g mushroom shimiji, cooked
100ml extra virgin olive oil
Salt to taste
Chimichurri Sauce:
1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons sea salt
50g flat leaf parsley
50g coriander leaves
6 cloves garlic
1/2 teaspoon chilli flakes
30g red chillies
1 tablespoon lime juice
50ml red wine vinegar
100ml extra virgin olive oil
Salt to taste
To make the sauce combine the hot water, oregano and salt in a small bowl and allow to stand for five minutes to soften. Pulse the parsley, coriander, red chillies, garlic and chilli flakes in a food processor until chopped coarsely (only about ten 1 –second pulses). Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to a medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. This will make more than required for the salad.
To prepare the salmon preheat the oven to 140 degrees and season the salmon on both sides with salt and pepper. Heat a frying pan over a medium heat and drizzle lightly with oil. Sear the salmon on both sides before transferring to a lined tray and placing in the oven to bake for 6minutes. Combine the salad ingredients in a both and toss with extra virgin olive oil and salt. Arrange the salad with the salmon on top and pour over the chimichurri sauce. The remaining chimichurri sauce can be stored in a glass jar in the fridge.
3 days ago by brownpapernutrition BRB just going to pop a tray of these wedges in the oven and settle in with a movie that I'll likely fall asleep to within 27 minutes. Takes me about 4 nights (non-consecutive of course, therefore 4 weeks plus) to get through anything that is more than 30 minutes in duration...which is everything. Yep the nanna life is reeeeeeeal. Sooooo I likely don't need to tell you how to make the sweet potato wedges buttttt should you wish to make the CHILLI CORI YOGHURT then I'll pop recipe below and the recipe for the Zucchini Babaganoush (all kinds of
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1 day ago by brownpapernutrition My fave way to eat This bowl in particular is rich in plant based (non-haem) IRON, a key mineral for energy, immune system function, transporting oxygen to our muscles and so that we can function optimally. Iron deficiency is actually incredibly common - in pregnant women, women in their reproductive years, children and individuals following a vegetarian and vegan diet, however we can reduce our risk of iron deficiency by ensuring we eat a variety of iron rich foods and teaming them with Vitamin C rich foods to improve the absorption of iron. C and Iron work like a little
5 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our @brownpapereats menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com #veganfood #mealprep #sydneyeats
7 hours ago by brownpapernutrition The only love I have for winter is for soups, eggs however, I love year round! Popped these foodie loves into a delicious wintery dish – THAI ZUCCHINI EGG LAKSA – which is ticking ALL the boxes for flavour, nutrition, protein punch, plus it’s satisfying but you feel light after eating – winning!!! Recipe now up on the blog! @australianeggs #winterwarmers #australianeggs #sp
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