About this Recipe

• 4 single-serving salmon filets

• Olive oil to brush the salmon

• ½ tsp cinnamon

• 1 tsp fennel powder

• 1/2 tsp salt

• 6 cracks black pepper

• 1 tbsp natural sugar

• Sprinkle of chili flakes (optional)

• Zest of ½ orange, to garnish (zest ½ of one of the sliced oranges that are called for in the salad below)

  Orange Basil Quinoa Salad

• 1 c quinoa

• 3 green onions, chopped

• 2 blood oranges peeled, sliced into ¼”rounds, rounds quartered
  – use straight up oranges if blood oranges are not available. You could even used pink grapefruit!

• 8 mint leaves, roughly chopped

• 8 basil leaves, chiffonade

• ¼ c pistachios, shelled

• Squeeze of fresh lemon juice from 1 wedge of lemon

• 1 tbsp liquid honey

• 15 cracks black pepper

• ½ tsp salt

Step 1

Put the quinoa on and cook to package instructions (usually: 1 c quinoa to 1 ¾ c water and pinch of salt, bring to a boil then lower the heat and simmer for just under 15 minutes, until the quinoa is tender (but not disintegrating!) and the water has been absorbed.

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Step 2

Mix the cinnamon, fennel, salt, pepper, chili flakes (optional), and sugar together in a small bowl. Set the oven to 350° and line a baking sheet with parchment. Place the salmon filets on the baking sheet, skin side down, use a pastry brush to brush a little olive oil on the salmon, then share the seasoning mixture over top of the filets and use your fingers to gently distribute and rub the seasoning into the salmon, then set aside.

When the quinoa is done add a tablespoon of butter, mix well, then turn the quinoa onto a large plate to cool.

Once the quinoa is cooling pop the salmon into the oven for 15 – 20 minutes until cooked through to your preference. Use this time to prep the orange zest and oranges, green onion, basil, and mint.

By: Morgana Jane

Delicious, light, tasty, and quick! What’s not to love about this simple baked cod dinner! Toss everything into a bowl with the seasoning, pour it into a baking dish – 20 minutes later dinner is on the table!

• 1 lb cod cut into 8 slices

• 1 ½ c cherry tomatoes, left whole

• 1 small onion, cut into thinly sliced rounds

• 1 lemon, zested then cut into thin rounds

• ¼ c olive oil

• 1 ½ tsp garlic granules

• ½ tsp salt

• 20 cracks black pepper

• 8 fresh basil leaves, roughly chopped

• 2 tbsp capers

• Pinch of Rosemary

• Pinch of Sage

• 1 ¼  c jasmine rice

• Butter for rice

• 2 small bok choy, chopped

• Butter to sauté

Step 1 

Set the oven to 400° and grease a medium sized oven proof baking dish with olive oil.

Pour ¼ c olive oil into a large bowl along with the garlic, salt, pepper, onion, tomatoes, lemon zest and slices, basil, and fish. Toss until everything is evenly coated then scoop everything into the baking dish. Arrange the ingredients so that most of the lemons are on the bottom of the dish, tomatoes are scattered around the fish, and the onions are on top.

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Step 2

Scatter the capers over top of the fish and sprinkle with a pinch of Rosemary and thyme then pop the dish into the oven for 20 minutes. While the fish is in the oven cook the rice to package instructions. When the rice is done add a bit of butter, mix to combine, then cover to keep warm until the fish is done.

By: Morgana Jane

If you’re in the mood for a little sweet, spicy, and simple – this delightful dinner fits the bill! Put the rice on, saute the scallops and sear the bok choy – then smother the works in Sweet Thai Chili Sauce. Perfect for a tasty mid-week sweet, spicy, savory treat!

• 1 lb sea scallops (fresh or frozen: 40-60 per lb)

• Sprinkle of salt, pepper, and garlic granules

• Butter for sauté

• 1 ¼ c jasmine rice

• Butter for rice

• 2 medium bok  choy, cut in half from bottom to top

Step 1

Put the rice on and cook to package instructions.

When the rice is about ½ cooked, melt a tablespoon or two of butter in a heavy skillet over medium high heat. Add the scallops when the pan is hot, season with salt, pepper, and garlic granules and sauté until cooked through and golden (5 – 10 minutes depending on the size of the scallops).

If the scallops give off an excessive amount of liquid turn the heat up for a few minutes to burn off some of the liquid, then pour the rest out of the pan and continue to sauté until the scallops are cooked through and golden then turn the heat to low to keep the scallops warm until you are ready to serve.

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Step 2 

Start the sauce at the same time as you start the scallops. Place all sauce ingredients (except cornstarch & 1 tbsp water) into a small pot and bring to a boil stirring gently until the sugar has dissolved. Mix the cornstarch with 1 tbsp water and add it to the sauce. Keep the sauce on a gentle boil until it thickens (about 1 minute) then taste and adjust seasoning as required. When the sauce is to your liking remove from the heat and let it cool. It will thicken more as it cools.

Salmon

• 4 wild caught Salmon Filets or one
  filet large enough for 4 servings
• 1 Orange, sliced into rounds
• 3/4 tsp Coriander
• Salt & Pepper
• a few sprigs of fresh cilantro, whole
• Butter

Rice

• 1 Cup Rice, cooked as per package instructions
• 3 Tbsp Butter
• Soy Sauce
• Juice of 1 Lime
• ¼ cup fresh chopped Cilantro

Asparagus

• 1 – 2 Bunches of Asparagus
  (or fresh green beans)
• 1 Tbsp Butter
• 2 cloves fresh Garlic, chopped fine

Step 1

Set oven to 350°and line a baking sheet with a piece of parchment paper that is large enough to wrap your fish in. Place the salmon filet(s) in the center of the pan. Sprinkle with salt, pepper, and coriander. Place orange wheels evenly over the salmon, dot with butter and place a few sprigs of fresh cilantro on top. Wrap the salmon in the excess parchment, close it with a metal clip and pop it into the oven for 20 to 25 min.

Put the rice on at the same time and cook to package instructions.

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Step 2

While the salmon and rice are cooking, sauté the asparagus (or beans). Melt the butter in a heavy skillet over medium high heat. Add the garlic and sauté a couple of minutes until it is fragrant, then add the asparagus and sauté until tender crisp – about 10 minutes. If the asparagus is finished before the rice and fish, remove it from the heat and cover to keep warm.

• 1 filet of salmon, large enough for 4 servings

• ½ a lemon cut into wheels

• A few curls of butter

• Salt & pepper

  Pasta

• ½ lb pasta, (I used pappardelle, but any kind will do – use your favorite!)

• ¼ c butter

• Juice and zest of ½ a lemon

• Salt to taste

• 20 cracks of fresh black pepper

• Fresh grated Parmesan, to garnish

  Salad

• 3 Roma tomatoes, cut into rounds

• ½ small onion, thinly sliced

• 5 fresh basil leaves, chiffonade

• ¼ tsp salt

• 10 cracks fresh black pepper

• Pinch of dry basil

• Pinch of Oregano

• Drizzle of olive oil

• Drizzle of balsamic vinegar

Step 1

Set the oven to 350°and line a baking sheet with a piece of parchment large enough to wrap all around the salmon (like an envelope). Place the salmon in the center of the parchment sheet, sprinkle with salt and pepper and scatter the lemon wheels over top. Place a few curls of butter over top of the lemon, then wrap the parchment around the salmon, close it with a metal clip and pop the salmon into the oven for 20 minutes.

Step 2

Put a pot of water on for the past and cook to al dente as per package instruction. 

Place all salad ingredients into a shallow bowl, toss gently, and let the salad marinate until dinner is ready.

• 1 large filet of Salmon (enough to feed 4 peple)
• 4 potatoes, cubed
• Drizzle of olive oil
• Sprinkle of salt, pepper, and garlic granules
• ¾ lb porcini mushrooms, roughly chopped (any kind of mushroom you like will be just fine)
• Butter, salt, and garlic granules to sauté mushrooms,
• 4 c salad greens
• ½ c cherry tomatoes, quartered
• 1/3 English Cucumber
• Olive oil and Apple cider vinegar to dress the salads
• 1 (400ml) tin coconut cream (or full fat coconut milk)
• Splash of soy sauce
• 1 lemon, juiced
• 1 lemon, cut into wheels
• Fresh tarragon, to garnish (optional)

Step 1

Set the oven to 350°and line a baking sheet with parchment.

Place the potatoes into a bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules then pour the potatoes onto the baking tray and pop them into the oven for 50 – 60 minutes, until tender and golden on the edges. Cooking time will vary depending on the size of the potato cubes. Set a timer for 30 minutes so that you can coordinate time for the salmon.

Step 2

Place the salmon filet on another baking tray lined with a piece of parchment that is large enough to wrap around the salmon like an envelope. Sprinkle the salmon with salt and pepper, arrange the lemon wheels on top, then close the parchment around the salmon and secure it with a metal clip. Set aside.

When the potatoes have been in the oven for 30 minutes pop the salmon into the oven with them. The salmon will take about 20 minutes to be done to perfection so mind your timing.

Step 3

Once the potatoes are in the oven get the mushrooms and sauce on the go. Melt a bit of butter in a heavy skillet over medium heat. When the pan is hot add the mushrooms, salt, and garlic granules and sauté until the mushrooms become golden on the edges then set the heat to low to keep the mushrooms warm until you serve.

• 1 lb prawns, shelled and deveined
• 2 – 3 tbsp butter for stir fry
• 4 cloves garlic, minced
• 2” fresh ginger, minced
• 4 bay leaves
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp mustard powder
• ½ – 1 tsp chili flakes
• ¾ tsp salt
• 1 onion, cubed
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 c small button mushrooms, whole
• 4 Roma tomatoes, cubed
• ¾ c water
• 2 small bunches baby bok choy, chopped (or 1 c baby spinach, whole)
• Juice of 1 lime
• 4 lime wedges, to garnish
• ½ c cilantro, roughly chopped, to garnish
• 1 c jasmine rice

Step 1

Put the rice on and cook to package instructions.

Melt the butter in a heavy skillet over medium high heat and sauté the bay leaves, garlic, and ginger for 1 minute, until fragrant. Add the onions, mushrooms, and peppers, and sauté 5 minutes more, until the onion starts to brown, then add the tomatoes, salt, turmeric, mustard powder, cumin, and chili flakes along with ¾ c water and keep on high heat, stirring constantly until the sauce begins to thicken at the bottom of the pan.

Step 2

Add the prawns and lower the heat to medium, stirring gently until the prawns are cooked through – about 5 minutes, then add the bok choy (or spinach) and the lime juice, mix well, turn off the heat and let the greens wilt.