Poached Salmon with Citrus Fruits

A scrumptious, light meal for anytime of the day or day of the week.

Prep time: 10 mins Cooking time: 15-20 mins

Serves: 4

• 300ml fish stock
• 2 shallots, chopped
• 4 salmon pieces about 100 to 175gm each your choice
• 1 lime
• 1 medium orange
• 1 small Pink grapefruit
• Salt and pepper

A. Put the shallots in a pan with the stock. Simmer gently for 6-8 mins until the stock has reduced by half and the shallots are transparent

B. Arrange the salmon on top, then cover and simmer gently for 5 minutes until the salmon pieces are just cooked.

C. Whilst the salmon is cooking – Remove a few strips of citrus rind 🍊 for the garnish, peel and segment the fruits, collect the juices.

Citrus selection

D. Add the fruit segments and juices to the pan , heat gently and season to taste. Serve hot and cold.

Approximately 200 calories per portion. High in vitamin c and antioxidants. Add new potatoes for carbs if needed.

Poached salmon with citrus fruits

Tuna, Dill and Lime Dip

A refreshing dip to serve with vegetable crudités and crisps.

Prep time: 5 mins

Servings: 4

One tin tuna fish in spring water, drained 3 tbsp Greek-style yoghurt 1/2 a lime finely grated rind. 1 tbsp chopped fresh dill. Salt and black pepper

A Place the tuna and yoghurt in the blender and blend for a few seconds until almost smooth. If no blender you can mash thoroughly with a fork.

B Stir in the lime rind, dill and seasoning to taste

C Spoon into a small dish and serve with sticks of raw vegetables for dipping

Approx 70 calories per portion

Use tuna in spring water to make this a lower fat recipe. Raw vegetable crudités such as celery, pepper, cauliflower, carrot provide a good range of vitamins.

Tuna, dill and lime dip