Smoked salmon omelette and turmeric baked salmon with spicy celery
IT'S a new year, and I don't know about you, but I'm ready to get back into the swing of things. I love routine and I am looking forward to building healthy habits in 2023 and focusing on consuming nutritious and healthy foods.
An easy way to do this is to try and incorporate more vegetables into your diet, especially if, like me you overindulged in sweet treats during the festive season. This week's recipes are two of my favourite ways to eat salmon, a fish which is packed with nutrients, rich in omega-3 and a great source of protein.
Both recipes are quick and easy to prepare, saving you time in the kitchen and allowing for more time to enjoy quality time with your family in the evenings.
Enjoy these recipes and remember to tag me on Instagram @niallmckenna.
Our first event of 2023 at Waterman House is just one week away. Join us for a Chinese New Year celebration as we welcome guest chef Suzie Lee for a lunchtime cookery demonstration where Suzie will showcase exciting dishes from her latest book Simply Chinese.
Tickets are limited and available here: bit.ly/3CGN2Az
SMOKED SALMON OMELETTE (Serves one)
- 2 eggs
- 1 tsp butter
- 1 tsp olive oil
- 50g smoked salmon, cut into small strips
- 3 strands fresh chives, chopped
Start by cracking the eggs into a bowl and using a whisk, thoroughly mix. Season with salt and ground black pepper to taste.
Next, melt the butter in a nonstick frying pan, add in the oil and place on a medium heat. Once melted, pour the egg mix into the pan and let it cook for a few seconds.
Using a wooden spoon draw the air from the side of the pan to the centre and let the uncooked egg run to fill the space. Repeat this several times as it will result in a thicker and lighter omelette.
Next, add the salmon to the egg and cook for 2 minutes or more until it becomes slightly brown underneath and sits on top.
Finally, slide the omelette onto the plate, fold, and sprinkle with freshly chopped chives.
TURMERIC BAKED SALMON WITH SPICY CELERY (Serves 1)
- 1 tsp ground turmeric
- 1 tbsp extra-virgin olive oil
- 1/2 lemon, juiced
- 150g portion of skinned salmon fillet
- 1 tsp extra-virgin olive oil
- 40g red onion, finely diced
- 1 garlic clove, finely chopped
- 1cm ginger, peeled and grated
- 1 chilli, chopped
- 50g celery, chopped into 1cm slices
- 1 tsp curry powder
- 130g tomatoes, quartered
- 100ml vegetable stock
- 60g cooked lentils, drained and rinsed
- 1 tbsp parsley, chopped
To start, heat the oven to 200C. To make the spicy celery, place the oil in a frying pan and place on the heat.
Next, add in the onion, garlic, ginger, and chilli and mix well before adding the chopped celery and fry for 3 to 4 minutes until soft, but not coloured.
Add in the curry powder and cook for a further minute, then add in the vegetable stock, tomatoes, lentils and place on a gentle simmer for 10 minutes.
To cook the salmon, take the turmeric, oil and lemon juice, mix in a bowl and pour over the salmon. Place the salmon on a baking tray and cook in the oven for eight minutes.
Once cooked, place the salmon on a plate with the celery, tomatoes and lentils on the side and serve.