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 eggs and toast on a Saturday morning but wanted to jazz it up a bit today, so here is my eggs in toast with some spicy avocado bites.
2 Slices of Wholemeal toast (you can of course use white if you prefer)
1/2 avocado – mashed
tsp of chilli flakes
knob of butter
1. Heat butter in a pan
2. Using a cutter take out the centre of the bread slices
3. Place bread slices into the pan and crack the eggs in the centre. Also put the circle bites into the pan.
4. Cook for about 1-2 mins, then flip over and cook for a further 1-2 mins (depending if you want yolk running or not)
5. Meanwhile, mash up the avocado and sprinkle with chilli flakes.
6. Remove the toasts from pan and place on a plate. Take the 2 round pieces and place the cutter you used to cut over then spoon in the avocado mix, remove cutter and place on plate. Sprinkle with rainbow pepper to taste. Yummy!
I just love playing with my food….lol! I was feeling in a creative mood this morning so rather than smashing the avocado (as I normally do) I thought it’s time to try the Avocado Rose bowl design that has been going about for a while now. Not only did I master that, since it’s February, the month of Love, a wee love heart appeared also.
Here’s how to do it.
Little oil and a sharp knife
- Firstly rub your knife and your work surface with a little oil, this helps the knife glide smoothly through the avocado.
- Slowly slice the avocado as thinly as you can.
- Wet your fingers slightly, then slowly fan out the avocado slices to make a long line or u shape.
- Gently start to roll up into your rose bowl design or in fact any design you want to.
I then placed on a piece of toast with a poached egg inside and devoured!
Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?
Here are 2 combinations that I tried and succeeded with.
- 1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
- 1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.
I now have the urge to try more combinations, keep you posted!
A great way to start your day, or a fab brunch recipe. Nice and healthy and full of superfoods, what could be better?
Handful of Spinach
Handful of smoked pancetta cubes
2 tbsp of sweetcorn
1/2 avocado – chopped
Grated cheese – Handful
Salt & pepper to taste
- Grease your muffin tin and preheat oven to 180 deg.
- Roughly fry your pancetta cubes in a little oil and pat dry
- Lay the spinach leaves at the bottom of your muffin tin
- Then add in the pancetta, avocado and sweetcorn
- Whisk the eggs and season with salt & pepper
- Pour into the muffin tin then top with some cheese and chopped spinach.
- Bake for approx 20 mins. Yummy!
I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.
This recipe made 6 large pancakes:-
For the pancakes:-
1 tsp baking powder
100ml full fat milk (or you could use buttermilk)
1 can creamed corn
1 handful of fresh sweetcorn
handful of parsley
Salt & pepper
- Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
- Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
- Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
- Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)
Meanwhile for the Salsa:-
Handful of cherry tomatoes – halved
1 onion – chopped finely
1 clove Garlic
1 tbsp sugar
1 tbsp tomato paste
Salt & pepper
- Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
- Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about 5-7 mins. Any liquid should thicken.
I served mine with some mashed avocado also. Yummy!
Nothing like homemade Guacamole. Here is my classic recipe that never fails to impress.
2 tbsp finely chopped white onion
1 tbsp fresh chopped red chilli
1/2 tsp salt (Kosher)
Handful of chopped parsley
1 large avocado
- Finely chop the onion, very finely
- Add the salt, parsley and chilli and mix
- Mash up the avocado lightly so you still have some chunky bits and add to the mixture
- Cut the Lime in half and squeeze the juice into the mixture. Mix together and serve. Yum!