Grilled Salmon with a Ginger Chilli Glaze, Sticky Rice and Stir Fried Vegetables

I wish I could post this recipe as my own however it is of a far more revered chef – Jason Atherton. It is from his cookbook, Gourmet Food for a Fiver, released a few years ago. I haven’t cooked many recipes from it but if this one is anything to go by then it’s a fantastic book. It was really easy to do, and the sauce was bursting with flavour. I loved how he made the marinade with orange juice, soy, chilli and ginger among other ingredients, used it to marinade the fish then reduced down to a thick sauce for the final plate. So, go and buy his book and you can cook this too!

Mexican Turkey Burgers with Guac, Salsa, Roasted Red Peppers and Corn

Just another Mexican inspired recipe! I’m a fan of the flavours. Any cuisine that involves avocado is a yes from me – might be the reason why I can’t afford a flat in London. (Reference to the article that came out that said millennials can’t buy a house because of their obsession with avo on toast). Worth it.

Serves 2

Ingredients

  • 280g pack turkey thigh mince
  • ½ egg, beaten
  • 25g breadcrumbs
  • 2 garlic cloves, diced
  • chilli flakes, to taste
  • 1 tbsp + 1 tbsp coriander, chopped
  • ½ lime, quartered
  • 2 brioche buns
  • 1 red onion, ½ finely chopped, ½ sliced to strips
  • 1 red pepper, sliced
  • 1 avocado, mashed
  • 1 large tomato or a few cherry tomatoes, finely chopped
  • 1 small tsp garlic paste
  • 2 tsp olive oil, plus extra to cook with
  • corn on the cob
  • salad leaves/couple slices of cucumber

Method

  1. Preheat the grill to a medium-high heat.
  2. Combine the turkey mince, garlic, egg, breadcrumbs, salt and pepper and chilli flakes. Mix and form into two patties.
  3. Pop the corn in the oven on a baking tray, drizzle with olive oil, season and grill for 18-20 minutes, turning throughout.
  4. After 3 minutes, put the peppers and onions on the same baking tray, drizzle with oil, season and cook for 15 minutes.
  5. Meanwhile, heat a little oil in a frying pan and fry the turkey patties for 8 minutes, flipping halfway through until cooked through and browned on the outside.
  6. Whilst they are cooking, make the guac and salsa. Mix the avocado with the coriander and ¼ lime juice. To make the salsa, mix the tomatoes with the 2 tsp oil, garlic, ¼ lime juice and the finely chopped red onion.
  7. When everything is almost done, put the brioche buns under the grill for a couple minutes watching them carefully to ensure they don’t catch.
  8. To assemble, place the bottom of the brioche bun on the plate, top with the salad leaves and cucumber, then the turkey burger, then the guac and finally the salsa. Top with the other half of the brioche then place the corn and peppers on the plate too.

Sweet Potato Jacket with Avo Smash and Corn Salsa

Nothing too fancy here! Just a good ol’ jacket potato dinner. I’ve used sweet potato instead of regular white potato to add more flavor and to be healthier. To make it a balanced, tasty meal, I’ve added the bean chorizo mix, avocado and sweetcorn salsa. This kind of meal can be easily adapted depending on what you have or don’t have in the fridge. Swap the beans, sub in sour cream… just for a few ideas.

Serves 2

Ingredients

  • 2 sweet potatoes
  • 1 large avocado
  • a few slices of a chorizo ring or ½ a pack of pre-sliced
  • ½ can kidney beans
  • 6 tenderstem broccoli stems, chopped
  • 2 medium garlic cloves, crushed
  • ½ red onion, chopped
  • 2 sweetcorn cobs
  • 1 large tomato, chopped into small pieces
  • ½ lime
  • 2 knobs butter

Method

  1. Preheat the oven to 180 degrees fan.
  2. Roast the corn cobs for 15-20 minutes, turning throughout, until slightly charred.
  3. Score a cross on the top and bottom of each potato going roughly 2cm down, then microwave for 8 minutes, turning over halfway through.
  4. Meanwhile, smash the avocado with a fork, squirt with ¼ lime, season with salt, pepper and chilli then mix in a few pieces of tomato, saving the rest for the sweetcorn.
  5. Once the corn is done, saw it off the husk, mix with the rest of the lime and tomatoes then season.
  6. For the bean mix, heat a little oil in a pan and fry the garlic cloves and onion for a couple minutes. Add the broccoli stems and kidney beans and fry for 3-4 minutes, then add the chorizo and cook through for another 2 minutes.
  7. Meanwhile, once the potatoes are partially cooked in the microwave, place a knob of butter on each potato then wrap each one in foil, covering loosely and bake in the oven for a further 10 minutes until soft in the middle.
  8. To assemble pop the baked potato in the middle of the plate and push each 4 sides together to open it up. Spoon the bean mix over, with the avocado on one side and the corn salsa on the other.