These smart recipes from top chef
Gordon R. combine maximum flavor with minimum fuss for oodles of energy and a
healthy body.
Saffron-marinated bream with sweet and sour peppers
Saffron-marinated
bream with sweet and sour peppers
Serves 4
·
4 black bream fillets, about 140g each
·
2½tbsp olive oil
·
Generous pinch of saffron strands
·
Sea salt and black pepper
·
Basil sprigs, to garnish
Sweet and sour peppers
·
6 red peppers
·
2tbsp olive oil
·
1tsp caster sugar
·
Small splash of red wine vinegar
1.
Trim the bream fillets to neaten and pull out
any pin-bones with kitchen tweezers. ‘ Mix the olive oil and saffron strands
together. wide dish. Add the fish fillets and toss - them well to coat. Grind
over some pepper, cover with Clingfilm and leave them to ‘marinate in the
fridge for 20 minutes.
2.
To prepare the peppers, halve, co re and deseed,
then cut into thin slices Heat the olive oil in a large frying pan or wok, add
the peppers and stir-fry over a high heat for 2-3 minutes until they begin to
soften. Season with salt and pepper and add the sugar and a small splash of
wine vinegar, Allow to bubble for a minute until the vinegar has cooked down
and the peppers are tender. Take off the heat and set aside; keep warm.
3.
To cook the fish, heat a wide non-stick frying
pan until hot. Season the bream fillets with salt and pepper and fry, ski n
side down, for about 2 minutes until the skin is golden brown and crisp. Flip
the fillets over and fry on the-other side for around a minute until the flesh
is opaque.
4.
Divide the peppers between warn plates and top
with the bream fillets. Serve immediately, garnished with basil.
Glazed salmon with spinach and radish salad
Glazed
salmon with spinach and radish salad
Serves 4
·
4 lightly smoked salmon fillets, 125-150g each
·
100g baby spinach leaves, washed and dried
·
8-10 radishes, washed, trimmed and finely sliced
Marinade
·
3tbsp honey
·
1tbsp lemon juice
·
2tbsp light soya sauce
·
1tsp Dijon mustard
·
½tsp grated fresh root ginger
Dressing
·
1tbsp grated fresh root ginger
·
3tbsp rice wine vinegar
·
2tbsp light soya sauce
·
2tbsp sesame oil
·
2-3tbsp tahini
1. Remove the skin from the salmon and check carefully for pin-bones,
pulling out any with kitchen tweezers. Place the fillets side by side in a
shallow dish.
2. For the marinade, mix the ingredients together in a bowl, then pour
over the salmon to coat. Cover with Clingfilm and leave the salmon to marinate
in the fridge for 30 minutes to allow the flavors to permeate.
3. For the dressing, whisk together all the ingredients in a bowl and
set aside. Heat the oven to 230°C/450°F/Gas Mark 8. Arrange the spinach leaves
on individual plates and top with the radish slices.
4. Lift the salmon from the marinade and arrange it on a lightly oiled
baking tray. Cook the salmon in the oven for around 4-6 minutes until it’s
medium rare, basting it after 2 minutes. The fish should feel slightly springy
when pressed.
5. Place a salmon fillet in the middle of each plate and drizzle the
ginger and tahini dressing over the salad to serve.
Top tip
If you’re preparing this salad for your
packed lunch, allow the salmon to cool and pack the dressing and the salad
leaves in separate containers. Assemble just before eating
