Race for Life: Salmon pre-event dinner party recipe

 

STARTER: BRUSCHETTA

  • 15 mins to prepare.3 mins to cook.
  • Serves 4

Ingredients

  • 1 tbsp of olive oil
  • 2 tomatoes
  • 1 tbsp of fresh basil
  • 2 ciabatta rolls

Each serving contains

  • Calories 130 7%
  • Sugar 1.7g 0%
  • Fat 5.1g 2%
  • Saturates 0.7g 0%
  • Salt 0.4g 7%

of your guideline daily amount

Method

1. Preheat grill.

2. Dice the tomatoes. In a mixing bowl, combine the tomatoes, remaining olive oil and basil. Mix for two minutes.

3. Place bread under grill until lightly browned. Remove from grill and top with the tomato mixture.


MAIN: BAKED SALMON WITH STIR-FRIED NOODLES

  • 5 mins to prepare.30 mins to cook.
  • Serves 4

Ingredients

  • The Saucy Fish Company salmon with chilli, lime & ginger dressing (2 fillets per packet)
  • 1 red pepper, chopped into bite sized pieces
  • 80g egg noodles, uncooked weight
  • 80g sugar snap peas
  • 60g beansprouts
  • 2 tbsp of fresh coriander, chopped

Each serving contains

  • Calories 464 23%
  • Sugar 14.1g 16%
  • Fat 17.2g 25%
  • Saturates 2.8g 14%
  • Salt 1.3g 21%

of your guideline daily amount

Method

1. Heat your oven to 190 degrees C. Place the salmon fillets on a baking tray and when the oven is hot, place on the middle shelf and bake for 20 - 25 minutes.

2. About 5 minutes before you are ready to remove your fish from the oven, heat a non-stick pan or wok and spray with cooking spray.

3. When ready, stir-fry your red peppers.

4. After about 1 minute, add the noodles and sugar snap peas and cook until warm through.

5. Just before serving, add the beansprouts and the chilli, lime and ginger dressing, cook for a further 30 seconds and add the fresh coriander.

6. Serve immediately with your baked salmon as a whole fillet or if you prefer, you can flake the salmon fillet into the prepared noodles.


DESSERT: PANNACOTTA WITH BERRY COMPOTE

  • 5 mins to prepare.30 mins to cook.
  • Serves 4

Ingredients

  • 1 gelatine leaf
  • 1 tbsp of sugar substitute
  • 100ml water
  • 1 tsp lemon juice
  • 500g low fat fromage frais
  • ½ vanilla pod
  • 200g mixed berries
  • 1 tbsp of sugar substitute
  • 1 splash of crème de cassis, optional

Each serving contains

  • Calories 100 5%
  • Sugar 2.2g 2%
  • Fat 0.6g 1%
  • Saturates 0g 0%
  • Salt 0g 0%

of your guideline daily amount

Method

1. Prepare 4 ramekin dishes or small moulds, by lining them with cling-film or greasing them with a little flavourless oil..

2. Dissolve the jelly and 1 tbsp. of sugar substitute in 100ml of boiling water..

3. As this cools, slice the vanilla pod in half lengthways and scrape the seeds from 1 of the strips.

4. When the sweetened gelatine mixture is ready, stir in the lemon juice, vanilla seeds and fromage frais, ensuring the mixture is smooth and well combined..

5. Pour the mixture into the prepared ramekin dishes, cover and leave to set in the fridge for at least 4 hours.

6. To make your berry compote, add your mixed berries, the remaining sugar substitute and a splash of crème de cassis, if using, to a non-stick saucepan and slowly heat the berries for approximately 5 minutes.

7. Stir carefully to keep the fruit intact if possible and set aside to cool.

8. When you are ready to serve, tip the pannacotta onto serving dishes and serve with the berries.

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