Angie's Recipes . Taste Of Home

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Spring Salad with Surimi and Blackberries

Friday, June 05, 2020

Vibrant, colourful and fresh..this is a tasty way to enjoy some seasonal salads and berries. Surimi is made with white fish (for example pollock or cod) with flavour similar to that of crab, shrimp, lobster and other shellfish. You can easily replace them with some scallops or prawns here.

	Dressing
1 Small cucumber, deseeded and sliced 3 Cherry radishes, sliced 150 g Salad mix (arugula, field salad, and radicchio) 125 g Blackberries 200 g Surimi	2 tbsp Fresh lime juice 3 tbsp Crème fraîche 1 tbsp Horseradish cream 2 tbsp Kefir Sea salt and freshly milled pepper

Rinse the cucumber, dry and cut in half lengthways. Use a teaspoon to scoop out the seeds, and discard. Cut the cucumber into thin slices. Wash the cherry radishes, dry, and cut into thin slices.
Combine salad mix, sliced cucumber and radishes into a large bowl. Top with the blackberries and surimi.
In a small bowl, mix together the lime juice, crème fraîche, horseradish cream and kefir. Season with salt and pepper. Serve the salad with the prepared dressing.

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Smoked Wild Salmon Beetroot Wraps

Friday, May 22, 2020

Ready less than 10 minutes, these beetroot wraps with smoked wild salmon, avocado dip and salad are light, satisfying and full of flavour. They are easy to make and perfect for a healthy lunch at home or on the go.


2 Beetroot wraps Avocado dip (or pesto sauce) 1 Handful of arugula 1 Handful of thinly shredded pointed cabbage 150 g Smoked wild salmon

Place a piece of beetroot wrap onto a flat surface. Spread with some avocado dip or pesto sauce. Top with arugula or pointed cabbage. Arrange some smoked wild salmon atop.
Roll up wrap firmly to enclose filling. Cut in half. Secure halves with baking paper and string. Repeat with another one. Serve with extra avocado dip if desired.

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Red Rice Salad with Green Beans, Mushrooms and Sardines

Wednesday, August 21, 2019

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

250 g Red rice, boiled in salted water for 25 minutes, drained
300 g Green beans, trimmed
300 g Button mushrooms, sliced
4 tbsp Olive oil
1 tbsp Apple cider vinegar
1/2 Lemon, juiced
1 Garlic clove, minced
Black salt and freshly ground peppers
1 stalk Celery, thinly sliced
2 tbsp Chives, chopped
Red oak leaf lettuce
Sardines in olive oil, drained

Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
To serve, place them over some salad greens and top with sardines.

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Tri-colour Quinoa with Pineapple and Miso Salmon

Wednesday, May 23, 2018

Miso-glazed salmon and quinoa combined with fresh pineapple, pine nuts and salad greens to make a delicious, light but satisfying weeknight meal. I use red miso, which is typically made from soya beans fermented with barley or other grains, in the marinade for the salmon. Replace it with rice or soya based white miso instead if you need to go gluten free. You could use rice, kaniwa, or farro instead of quinoa.

Miso Salmon	Salad
2 tbsp Red miso paste 1 tbsp Light soya sauce 2 tbsp Sherry vinegar 1 tbsp Coconut sugar 1 tbsp Olive oil 300 g Salmon steak	100 g Tri-colour quinoa, rinsed, drained 1/2 Fresh pineapple, peeled and chopped 3 Scallions, chopped Salad greens Handful of roasted pine nuts

Combine miso paste, soya sauce, vinegar, coconut sugar, and olive oil in bowl. Use 1 tablespoon of the sauce to brush the salmon steak.
Meanwhile well rinse quinoa and drain. Place them in a saucepan filled with 250 ml of water. Bring to a boil. Lower the heat to low and cook for 12 minutes or until the water is absorbed. Set aside to cool.
Cook the salmon in a large skillet over medium-high heat for 3 minutes each side for medium or until cooked to your liking.
Place quinoa, chopped pineapples, and scallions in a large bowl. Add 1 tablespoon of miso sauce and gently toss to combine.
Place salad greens on platters. Top with quinoa and salmon. Sprinkle the roasted pine nuts over. Serve with extra miso sauce.

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Ginger Roasted Asparagus with Salmon

Thursday, May 18, 2017

Make everything in one sheet pan, easy clean-up, ready in 15 minutes and perfect for a light, gluten-free dinner. Serve with some garlic rice or roasted potatoes if you are not carb-conscious.

700 g Green asparagus, trimmed
2 tsp Olive oil
1-inch Ginger root, peeled and sliced
Salt and pepper
2x150 g Salmon steak

Preheat oven to 200C/400F. Line a baking tray with foil or baking paper. Brush the fish with 1/2 teaspoon of olive oil and season with salt and pepper. Toss the trimmed asparagus with the rest of olive oil and ginger slices. Season with salt and pepper.
Place salmon and asparagus on the prepared baking tray and roast in preheated oven for 15 minutes or until the the salmon flakes easily when tested with a fork and the asparagus is tender. Divide asparagus and fish between two serving plates. Garnish, if desired, with fresh herbs and preserved green peppercorns and serve immediately!

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White Radish Salad with Shrimp and Truffles

Wednesday, November 02, 2016

This salad recipe, which gets an earthy boost from the addition of truffles and lean tasty protein from shrimp, is deliciously juicy and crunchy and the perfect way to get a load of veggies in with amazing flavour and to enjoy the incredible health benefits of the radish.

Salad	Dressing
750 g White radish, peeled 10 Cherry radishes, cut into sticks 300 g Shrimp, peeled 1/2 tbsp Sunflower oil Salt and pepper 2 Truffles, grated Cilantro or parsley, chopped	1/2 tbsp Grated peeled ginger 3 tbsp Rice vinegar 60 ml Sunflower oil 1 tsp Toasted sesame oil 1/2 tsp Salt

Peel and slice white radish into thin rounds using a mandolin slicer. Toss with 1/2 teaspoon salt for about 30 minutes. Meanwhile, slice the cherry radishes.
Whisk the ginger, vinegar, and salt in a large bowl. Slowly whisk in the sunflower oil and sesame oil until blended.
Toss shrimp with 1/2 tablespoon sunflower oil and 1/8 teaspoon pepper. Heat a skillet over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, about 2 minutes. Transfer to a plate.
Stir shrimp into the dressing. Drain white radish well. Rinse and pat dry and place them and sliced cherry radishes in serving plates. Top with shrimp and grated truffles. Serve drizzled with some of remaining dressing and chopped cilantro.

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Belgian Endive Tuna Salad with Kale Avocado Dressing

Monday, January 04, 2016

A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.

Salad	Dressing
2 head Belgian endives 1 Small pomegranate, deseeded 1 handful Parsley leaves, chopped 50 g Hazelnuts, toasted and roughly chopped 150 g Tuna canned in water, drained	150 g Kale, chopped 1 Ripe avocado 2 tbsp White balsamic vinegar 1 tbsp Lime juice 1 clove Garlic Sea salt and black pepper 2 tbsp Water

Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
Blend all the ingredients for the dressing in a blender until smooth.
Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing.

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Curried Red Quinoa Salad with Peas and Cod

Sunday, September 20, 2015

This Indian-inspired semi-vegetarian salad features red quinoa, a nutrients-packed seed that is harvested from goosefoot plant, green peas and cod fish. It is very easy to make and is naturally gluten free. Quinoa can be replaced with couscous or bulgar here and feel free to use tofu instead of fish if you are a true vegetarian or vegan.


100 g Red quinoa, rinsed 280 ml Water 2 tbsp Olive oil 1 tsp Ginger root, sliced 1 tbsp Curry powder 250 g Cod, cubed 150 g Peas, fresh or frozen 2 tsp Lemon juice Lemon zest Heirloom tomatoes, cut into wedges Salt and pepper to taste

Place rinsed red quinoa and water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Remove from heat and then fluff with a fork.
Heat the olive oil in a skillet over low heat and add ginger slices and curry powder. Cook, stirring, for 1 minute just until aromatic.
Add in cubed cod fish and peas, and stir well to coat in the spices. Cook, stirring, for 10 minutes until the fish are cooked and the peas are softened.
Remove from the heat and add in the cooked red quinoa, tomato wedges and toss well to combine. Add the lemon juice and zest and season with salt and pepper. Serve warm or at room temperature.

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Romaine Lettuce Salad with Gooseberries and Prawns

Sunday, July 26, 2015

This super-easy salad comes together in no time. The pan seared prawns are combined with Romaine lettuce, fresh herbs and gooseberries, and then tossed with a light vinaigrette dressing that can be served as either appetizer or entrée.

Salad	Dressing
2 head Romaine lettuce, chopped Cilantro or parsley leaves 200 g Gooseberries 200 g Prawns, deveined Sea salt and black pepper 1-2 tbsp Olive oil	2 tbsp Extra-virgin olive oil 1 tbsp Fresh lemon juice 1 tsp Maple syrup or honey 1 Small garlic clove, minced Salt and black pepper

Place Romaine lettuce, cilantro leaves and gooseberries in a serving plater.
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt and pepper.
Season the prawns with the salt and pepper. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the prawns and cook until they are just cooked through, 2-3 minutes.
Spoon the prawns over the salad. Drizzle with the dressing.

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Tuna-stuffed Baked Round Zucchini and Tomatoes

Monday, June 22, 2015

Perfect as a light meal or side dish, these baked zucchini and tomatoes, adapted from taste, are stuffed with a delicious mixture of tuna, golden raisins, onion, chives, cinnamon, and wholegrain breadcrumbs. It looks much cuter made with the small, round zucchini, but is equally delicious made with standard long variety.

3 Round zucchini
3 Large tomatoes
Salt and black pepper
2 tbsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Cinnamon powder
2 x 185 g Tuna in olive oil, drained, flaked
2 tbsp Chives, chopped
1/3 cup Golden raisins
1 cup Fresh wholegrain breadcrumbs

Preheat oven to 200C/400F. Cut a thin slice from top of each zucchini and tomato and reserve. Use a small teaspoon to remove the flesh from zucchini and tomato. Roughly chop flesh then set aside. Season the shells with salt and pepper. Place into a baking dish.
Heat oil in a frying pan over medium-high heat. Add onion, garlic and cinnamon. Cook for 1 minute, or until tender. Add tuna, chopped tomato flesh, chives and raisins. Cook for 2 minutes. Transfer to a bowl.
Stir breadcrumbs into tuna mixture. Season with salt and pepper. Spoon mixture into zucchini and tomato shells. Replace tops. Bake for 18 to 20 minutes, or until tender. Serve with green salad.

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Beetroot and Lentil Salad with Wasabi Caviar

Monday, April 20, 2015

This salad, quick and easy to prepare, is full of protein and fibre and so deliciously filling and good for you. It is naturally gluten-free and works beautifully as a substantial lunch or side dish. Unlike most legumes, lentils don't need to be presoaked, but they still offer all the same protein and fiber benefits and an excellent gluten-free carb source.

150 g Brown or green lentils
1 Bay leaf
Sea salt and pepper
400 g Vacuum-packed beetroot, cut into thick slices
60 ml Balsamic vinegar
2 tbsp Walnut oil
50 g Arugula
Wasabi caviar

Rinse the lentils and put them in a saucepan with plenty of lightly salted water and bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Drain well, discard the bay leaf, then transfer to a large bowl.
Place sliced beets in a medium pan over medium-high heat. Sprinkle some salt over and add in balsamic. Bring to simmer and cook, stirring, for 5 minutes until thickened and syrupy.
Whisk together walnut oil, red wine vinegar, salt and pepper. Add to lentils. Toss to coat.
Add the glazed beetroot and arugula to the lentils and gently toss together. Season to taste. Transfer to a serving plate and add some wasabi caviar on top and serve immediately.

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Baked Cod with Mushrooms and Kale

Thursday, April 02, 2015

This is a rather simple and delicious low-carb, low-calorie recipe that I found here. Cod fillets baked with a combination of mushrooms, kale, spring onions and cooking cream. It also works well with many types of fish. Pollock and tilapia make perfect substitutes.

400 g Mushrooms
3-4 stalk Spring onions
1 tbsp Olive oil
150 g Kale, chopped
100 ml 15% Cooking cream or milk
Sea salt
Freshly ground black pepper
600 g Cod fillets
Juice of 1 small lemon
1 tbsp Cornstarch

Clean, trim and thinly slice the mushrooms. Cut the spring onions into rings, reserve 2 tablespoons of green rings for garnishing. Preheat the oven to 180C/350F.
Heat the oil in a large skillet. Add in the remaining chopped spring onions. Cook briefly. Add in sliced mushrooms and cook for 2-3 minutes. Add in chopped kale and cooking cream, cooking until everything is heated through. Season with salt and pepper. Transfer to a baking form.
Rinse and pat the cod fillets dry with a paper towel. Sprinkle with lemon juice and coat with cornstarch seasoned with salt an pepper. Place them on the top of vegetables and bake in the middle of hot oven for about 20 minutes. Remove and garnish with reserved spring onions.

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