I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
- Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
- Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
- Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
- If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
- Add the cucumber to the avocado dressing and coat.
- Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!
For the Empire Biscuits:-
Makes approx 10 – Empire Biscuits
I used 1 spoonful of the icing in each tub and added food colouring.
I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.
Once you have put your white icing onto your biscuit you then choose your design colours.
I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.
I done the same thing but on a bigger scale for me single rose.
Then using each colour draw lines on your biscuit.
Then drag the tip of your skewer firstly down the way then up the way to create the design.
Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.
Here are some of my favourite recipes:-
Haggis, Neeps & Tatties
I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.
100ml Scotch Whisky
100g soft brown sugar
4 large bananas
Ice cream of your choice.
- Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
- Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.
I Love my Homeland, I love the scenery, I love the places, I love the people but most of all I love our homegrown produce and our ever growing excellence in small businesses, here are a couple of more awards and successful business owners.
If you haven’t visited yet, why not come taste and see for yourselves? I guarantee you, your senses will be heightened to a new level of excitement and surprise.
Some exciting new foodie places in Glasgow and Edinburgh coming soon.
It’s starting to get chilly in the mornings now here in Bonnie Scotland, the Autumn has certainly arrived. I do love the Autumn though, apple pies, warm pumpkin soup, warming hearty stews and lovely hot breakfasts! Feeling cold and tired, I decided to colour up my porridge this morning and add some energy boosting foods, it certainly perked me up and put a smile on my face, great way to start the working day. Total calories:- 318
1 portion Scotts porridge oats (I used the so easy version for quickness)
1 banana – sliced
8g almonds – grinded to powder
7g pistachios – grinded to powder
5g chia seeds
pink food colouring
- Cook porridge oats as per normal but adding in the pink colouring
- Place the other ingredients in any way you choose. Make a different design and colour every day! Have fun with your food!
I just love everything about this fortnight, it brings local & new food and drink producers together and lets us foodie’s experience exciting new culinary ideas! Visit the official website for more details Food & Drink Scotland
I am off this Saturday to visit Loch Lomond where they are hosting a whole range of food, drink and experiences, so watch this space for some new and exciting produce ideas.