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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.