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

  • Naming this dish  lovelyleftovers I truly believe some of
    3 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • BANANA COOKIES With some slightly overripe bananas on hand the
    6 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 day ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    2 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    5 hours ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric

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