Niki’s Smoky Spanish Salmon

2016, Healthy, International, Savoury, Summer, Super Quick

salmon

Hola mis amigos!

Summer is well and truly here guys and what better way to celebrate than with my light and delicious smoky salmon? Sitting on a bed of lightly sautéed spring onions, this superfood dish is packed full of nutrients and flavours.

Spring onions help to reduce cholesterols levels whilst salmon is incredibly wonderful for inflammation, cardiovascular health and upping your vitamin d to name just a few benefits here. What’s great about this dish is that it’s also very quick to prepare and you don’t need to be by the stove for hours on end, no one wants that on a hot summer’s day!

To serve 2 you will need:

 

Prep time: 10 minutes

Cooking time: 15 minutes

Total Time: 30 minutes

 

Ingredients:

 

2 tablespoons of grass-fed ghee, butter or organic coconut oil

1/2 tsp of Himalayan pink salt

1 tsp of organic sweet and smoky paprika

2 wild Alaskan sock eye fillets (260g average)

1 tsp of ground coriander

1 tsp of ground cumin

A bunch of organic spring onions

1 small red, chilli deseeded and chopped (optional)

1 small lime, halved or quartered

2 small organic sweet potatoes, chopped into small cubes

 

From your kitchen: 

 

A whisk or fork

A medium sized mixing bowl

A teaspoon and tablespoon

A small frying pan to melt your chosen oil or butter

A plastic spatula

A wooden spoon

A sharp knife

A chopping board

A serving plate

 

Method: 

Step 1:

Slice your salmon fillets into 2 small portions, seasons with your spices and salt and set aside. Chop up your spring onions as finely as you would like them and season lightly with some Himalayan pink salt, this helps to soften them up for cooking.

Step 2:

Next, heat up your frying pan with your chosen oil over a medium-high heat. Throw in your chopped spring onions and toss in your oil for a couple of minutes or until they’re nice and golden. Place them onto your serving dish and sauté off your sweet potato cubes.

Step 3:

Cook your salmon fillets for a couple of minutes on either side and finish off by squeezing the juice of half a lime just before you wish to serve your fish. Buen apetito!

Happy baking!

Niki

Recipe Creator

http://www.chatelaine.com/health/diet/seven-health-benefits-of-salmon-and-a-vitamin-rich-summer-recipe/

https://www.abelandcole.co.uk/organic-salmon-fillets-pack-of-2

https://draxe.com/top-10-vitamin-k-rich-foods/

http://www.functionalself.com/product/functional-self-coconut-oil/

 

Niki’s Mediterranean Quinoa

2015, Healthy, International, nikibakes.co.uk, Savoury, Spring, Summer, Super Quick

medquino

Hey everyone!
Olives…Chorizo…Tomberries…Paprika…Sun-dried tomatoes…Quinoa. These are the basic components to my Mediterranean quinoa. There are deep flavours in this decadent dish, the intensely savoury-salty flavour of the olives and chorizo goes perfectly with the sweet Tomberries (miniature tomatoes) and warming paprika in the background. The textures are also quite sublime as you have the nutty and grainy texture of the quinoa and the soft meaty olives to sink your teeth into. This quinoa is truly magnificent and tickles the tastebuds in the best possible way. Enjoy it everyone!
Happy Baking!
Niki

Niki’s Salsa

2015, Healthy, nikibakes.co.uk, Savoury, Summer, Super Quick

salsa

 

Arriba Arriba! Summer is here! Let us rejoice with Summer parties and getting some well deserved sunshine. Whether you’re entertaining our simply looking for a delicious dip or sauce with you vegetables, my punchy salsa takes 10 minutes to create from start to finish. Here’s what you need:

2-3 ripe tomatoes or a handful of cherry tomatoes (I use a mixture for a deeper flavour)
1 tablespoon of coconut oil
1 garlic clove, crushed (optional…especially for first dates!)
1 teaspoon of sweet/smokey paprika
1 can of black pinto beans, drained and thoroughly washed
¼ cup of cooked quinoa
½ bell pepper, chopped finely
Generous pinch of Himalayan salt and black pepper

 

In a small saucepan simply cook down your tomatoes and garlic with your coconut oil for a couple of minutes over a medium heat. Throw in your spices and cooked quinoa along with the beans and peppers. Cook down for a further 5 minutes and if you like it extra punchy, add some cayenne pepper too.
Enjoy my fellow readers and enjoy the sun!
Niki

Niki’s Spanish salad

2015, Healthy, International, nikibakes.co.uk, Savoury, Spring, Summer, Super Quick

saladspanish
Hola hola!
How are we doing?
Summer is fast approaching (yes, I promise it’s really coming!) and what better way to celebrate than rustling up a quick and yummy salad? Not just any salad though, I can assure you. Bursting with Mediterranean flavours, I cannot praise this salad enough, I have added some chorizo but this is optional, in fact I only add chorizo for dinner parties or if I am very hungry!
This salad simply consists of: Rocket leaves, olives, cherry tomatoes, mini sweet bell peppers, baby leaf spinach….toss them together and there you have my delicious Spanish salad. I like to also serve this salad with a light sundried tomato and paprika dressing which consists of olive oil, sun dried tomato paste, seasoning, squeeze of lemon juice and sweet smoked paprika.
Enjoy and let’s welcome the sun!
Happy Baking!
Niki

Niki’s Mexican Rice

International, nikibakes.co.uk, Savoury

mexican

Hola! ¿Que onda??

yes my dear readers, let us head to the wonderful, colourful and passionate Mexico! Recently, my appreciation for Mexican cuisine has shot through the roof. Consisting of fresh produce and minimal cooking time, it is just tooo tasty to resist. My Mexican dish came about as a bit of an accident as I had some leftover rice and a few odd vegetables. I did some research and here we are now. My rice is not only super quick but it is the sort of dish you just want to keep on eating…forget portion control, we are in low calorie territory! I know you are all screaming for joy…so am I. How to cook? You know the drill….eyes open….

First of all I would like to mention that if you do not have any leftover rice, then by all means use fresh but please please try to use brown rice, it really does make all the difference here. In a separate pan, dry fry some whole cumin seeds (a quintessentially Mexican spice) with a scant teaspoon of chilli flakes. Next, add about 2 tbsp of sweetcorn, peas, cubed carrots and finely chopped red pepper and garlic. On a medium high heat swirl this around in the pan and season well. The next (and last!) step is to simply fold the delicious jewel like ingredients into your already warmed through rice. After two minutes, serve and enjoy immediately!!
Hablemos! Hablemos!

Niki