One list five meals: Lemon Grilled Salmon with Red Onion Salad




MONDAY

Lemon Grilled Salmon with Red Onion Salad

Serves 4

2 red onions, very thinly sliced

3 tsp of cider vinegar

5 tsp of olive oil

Baby potatoes for four

4 salmon fillets, about 900g

8 slices of lemon and the zest of 1 lemon

½ tsp of caraway seeds toasted — optional

A bunch of parsley, chopped

1 tbsp of crème fraîche

Mix together the oil and vinegar and toss the onion slices in the dressing. Season and set aside to let the onion marinade.

Put the potatoes on to boil in lightly salted water and drain when they are cooked through.

Rub the fish with a little more oil and season well.

Lay the slices of lemon over each fillet and place under a medium grill until it is cooked through. It should take about ten minutes.

Stir the caraway seeds, if using, and half of the parsley through the red onion.

Stir the lemon zest, the rest of the parsley and some seasoning through the creme fraiche.

Serve it with the salmon, potatoes and the red onion salad on the side.

TUESDAY

Prawns with White Beans

Serves 4

2 tbsp of good olive oil

6 cloves of garlic, finely chopped

A large bunch of thyme, removed from the stalk and chopped

2 large handfuls of prawns

2 tins of white beans, drained

A bunch of parsley, finely chopped

Crunchy bread for 4

Heat the oil and sauté the garlic until it is about to change colour.

Add the prawns and thyme and continue frying until the prawns are cooked.

Add the tins of beans and stir them through. Season to taste and sprinkle a little more olive oil over the dish.

Serve with the bread on the side and the parsley sprinkled over.

WEDNESDAY

Bacon Bake with Kale

Serves 4

A dash of rapeseed oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

8 rashers, chopped

900g of kale, thinly sliced

4 eggs, lightly beaten

275 mls of milk

100g of cheddar, grated

A handful of bread crumbs

At this time of year, a hearty bake is always a good option.

We sell quite a few portions of Gratin a day in The Cake Cafe, and this one always goes down very well. Kale is very good for you and has the added bonus of growing really well in Ireland.

Heat the oil, and sauté the onion until it is turning translucent.

Add the garlic and chopped rashers and fry until the garlic has started to colour.

Place the kale and the onion mixture into an oven-proof dish.

Whisk the eggs, milk and grated cheese, season and pour over the kale.

Push any strands of the kale down, so that the egg mixture covers it over.

Place into a pre-heated medium oven, about 180 degrees for 30 minutes.

Remove, and add the bread crumbs to the top of the dish. Put back into the oven until the bake has cooked through, probably about another 10 minutes.

THURSDAY

Chinese Scrambled Eggs

Serves 4

A dash of rapeseed oil

2 cloves of garlic, finely chopped

A bunch of spring onions, thinly sliced

8 eggs, lightly whisked

4 small tomatoes, chopped into eights

1 tbsp of soy sauce

A bunch of coriander, chopped

A sprinkling of chilli powder

Crunchy bread for 4

Heat the oil, and sauté the garlic and spring onions until the garlic is just about to change colour. Stir in the tomatoes.

Season the eggs and stir them in, as well.

Add the soy sauce and coriander and stir until the eggs are cooked to your liking.

Serve with the bread and sprinkle the chilli powder on the top.

FRIDAY

Lamb Stew with Thyme and Potatoes

Serves 4

A dash of olive oil

4 cloves of garlic, finely chopped

1 onion, chopped

1 kg of lamb, chopped, I often use the neck as it stews well

2 bay leaves

A large bunch of thyme, removed from the stalk and chopped

2 carrots, chopped

1 red pepper, chopped

8 small potatoes, halved

1½ litres of stock

Heat the oil in an oven proof dish.

Sauté the onion and garlic until the onion is beginning to soften.

Add the meat and stir until it is browned all over.

Add a generous amount of thyme along with the bay leaves, carrots, pepper and potato.

Stir them all and then add the stock so that everything is covered in liquid.

Place into a medium oven for an hour with the lid on the pot.

Taste to see that the potatoes and meat are cooked through and season.


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