Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • NOURISHING CAESAR SALAD My way Living my best life with
    4 days ago by brownpapernutrition NOURISHING CAESAR SALAD... My way Living my best life with this delicious and more nourishing take on a caesar. Pumping up the greens, adding in some kraut, garlic toasted croutons from the bread bums of my sourdough loaf, eggs for protein and iron, healthy fats in walnuts and avo, and swapping out a cream dressing for yoghurt (you could use dairy or coyo) dressing which is NEXT LEVEL. I'd say this is ticking all the nutrient boxes in a meal and it'll be on repeat on your weekly salad rep in no time at all. Copy link below in comments
  • Australia set the bar high at the Climate Strike today
    4 hours ago by brownpapernutrition Australia set the bar high at the Climate Strike today and it's now time for the rest of the world and the leaders to take action and follow! If we don't NOW, our children and the future of theirs won't have the beauty of what have been privileged to know on this Earth. This is a pivotal time for us to action CHANGE. Sending love, J xo
  • One of my simpler cheese platters for an impromptu family
    5 days ago by brownpapernutrition One of my simpler cheese platters for an impromptu family wedding the other day Evidently loving strawberries right now, my little crumpet is stealing all essential nutrients from me right now, and my body is craaaaavingggggg the top up, in particular vitamin C and iron, which goes well because C supports absorption of iron too!!!! And while I am on topic make sure you grab your POST NATAL NUTRITION WORKSHOP tickets this week!!!! It’s on Tuesday 24 September 930am and set to be another FANTASTIC event.  @wholefoodhealing  and I will take you through all the important nutrition for healing during
  • ASPARAGUS PEA AND GOAT CHEESE RISOTTO!!!! Cos it felt like
    1 day ago by brownpapernutrition ASPARAGUS PEA AND GOAT CHEESE RISOTTO!!!! Cos it felt like Spring today, and also I felt like soul warming deliciousness, so it seemed the right match....I'm writing this recipe onto the blog as we speak, it'll be up in next week's newsletter. Unrelated... September is suitably hectic, anyone else having a bit of that? Sending lots of love to everyone, including my head which may explode at any moment ... Jacq
  • Brekky on repeat at the moment Seriously hits the spot
    1 week ago by brownpapernutrition Brekky on repeat at the moment. Seriously hits the spot and will surprise you how quick it is... as quick as cooking an omelette cos that’s what it is!!!!! SWEET BANANA OMELETTE (or pancake if you want to reframe it for kids!) with a bit of yogurt and berries over the top! To make it simply: mash 1 banana in a bowl, whisk in 2 free range eggs, dash of vanilla and whisk until creamy and not too lumpy. Then cook it in a greased frypan, on a medium heat until you see the sides looked mostly cooked but the

PAN ROASTED SALMON WITH MOREL, EDAMAME, SPROUT SALAD

GF: DF: SF

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.

Category

Mains

Tags
chimichurri, dairyfree, entertaining, glutenfree, healthyfamily, howtocooksalmon, howtomakechimichurri, miso, nutrition, protein, recipes, salmon, seasonal, sugarfree, wholefoods
No Comments

Post a Comment