Salt Grilled Salmon (shiozake)

Salt Grilled Salmon (Shiozake) | Add A Little

It’s been quite a crazy start to the week here on Add A Little. How’s it been for you?
Yesterday was pretty cray to the cray to be honest. First of all, I make breakfast and the scariest bug was hanging off a calendar (think moth crossed with daddy long legs). I have a phobia of bugs so I was a bit like ASDFGHJKL OMFSGFSIDFUH. As well as that, I missed my bus THEN missed my stop on the way to school and overall it was a pretty hectic day!

How was your start to the week?

Salt Grilled Salmon (Shiozake) | Add A Little

On another (slightly more joyful note), I’ve been on a bit of a chicken kick this week so had a lil break from it and this is one of the easiest and tastiest things to make in my repertoire (ooh fancy I know!) and I made a video guys (appreciate ;) )

I hope you can try it out for yourself : the crispy outer layer that encases tender, falling apart salmon! Delicious!

Salt Grilled Salmon (Shiozake) | Add A Little


Salt Grilled Salmon (Shiozake) dairy free, gluten free
Serves 2

Under 30 minutes for a delicious and healthy weeknight meal to be on the table -what more could you want? Salmon is tender and flaky with a crispy crust! Serve with a good squeeze of lemon and it’s fantastic the next day in a salad.

2 fillets of salmon
Sea salt
Lemon, to serve

Preheat the oven to 180ºC.

Salt the salmon liberally and leave on the side for about 10 minutes.

After about 10 minutes, dab the salmon with a tissue to get rid of any excess moisture and add a touch more salt.

Place skin side down in a hot oven for 15 minutes until cooked through, but still tender inside.
*If you want crispy edges, place salmon ‘meat’ side down, rather than the skin, or flip halfway through cooking so it doesn’t stick to the foil.

Serve immediately.

Salt Grilled Salmon (Shiozake) | Add A Little

Autumnal Roast Vegetables

Autumnal Roast Vegetables | Add A Little

So it’s properly autumn/ fall now! Did you guys know it started on the 21st? I totally didn’t.

I kind of have mixed feelings about this to be honest. Summer’s over which means no shorts and going to the beach (unless you want to get pneumonia) buuut it does mean more cozy nights in and lots of rom coms. So I guess it’s good?

And, loads of my favourite foods are in season, aka. SQUASH SQUASH SQUASH. Have you tried kabocha squash? if you haven’t, you’re seriously missing out my friend. For realz, its probably one of my favourite foods. It’s got a chesnut flavour and the texture is so fluffy and my mouth is watering right now.

Autumnal Roast Vegetables | Add A Little

Also, complete side note: I realised that I’ve never shared my life DREAM with you guys (ok, slight exaggeration but ya know).

I basically really want to go to LA. Oh my gawd, the place of dreams. Like for real guys, it has to happen.

So umm, yeah, just thought I’d let you know that fun fact!

Autumnal Roast Vegetables | Add A Little

Autumnal Roast Vegetables vegan, gluten free, dairy free
Serves 2-3 as a side

This is a lovely warm side, but I’m sure would be just as delicious the next day for leftovers!
The orange zest lifts the dish and compliments the fennel and carrots, as well as the sweet potatoes. It would be delicious with a hint of cinnamon to bring out the warmth and goes well with the orange.

1 large sweet potato
1 or 2 carrots
1 bulb of fennel (I only had half on had, but I would have loved more of that aniseed flavour!)
1 tbsp extra virgin olive oil
Salt and pepper, to taste
1 tsp orange zest
Bunch of coriander

Preheat the oven to 180ºC.

Chop the sweet potatoes into cubes, the carrots into half moons (or diagonally) and the fennel into chunks.

Drizzle olive oil, salt and pepper and massage into vegetables before putting them in the oven for 20-25 minutes.

At the 20 minute mark, check on the vegetables and take out the fennel.
You may also want to flip the rest of the vegetables.

Leave in the oven for a further 15-20 minutes, but be sure to keep and eye on them!

Once taken out, grate over the fresh orange zest and season more if liked.

Autumnal Roast Vegetables | Add A Little


Chickpea Wraps {gluten free}

Chickpea Wraps {gluten free} | Add A Little

Another back to school lunch for you!! Super easy and won’t weigh you down or make you feel lethargic like a traditional wrap – It’s used in the same way but has a ton of protein to keep you fuller for longer (adios, 3 o’clock slumps!). PLUS, it’s naturally vegan and gluten free! Hooray!

Chickpea Wraps {gluten free} | Add A Little

To be honest, I only recently discovered chickpea flour, or besan, but man it has changed my ball game!
Lunch has got a whole lot more exciting, PLUS it’s super easy to make and they’re customisable!! Add in some blended spinach or beets to make coloured wraps, add herbs for flavour, and the filling is changeable to suit your needs – I’m sure some kind of sweet filling would work here too!

Chickpea Wraps {gluten free} | Add A Little

Chickpea Wraps {gluten free} | Add A Little

Have you tried using chickpea flour before? If so, what have you made?

Chickpea Wraps {gluten free} | Add A Little

Chickpea Wraps vegan, gluten free, dairy free
Serves 1

This wrap is a fantastic alternative to store bought tortillas and much healthier for you as it is naturally gluten free and super easy to make.
You can make the batter thicker and make them smaller to use them for appetisers (eg. smoked salmon and cream cheese) or use as an alternative to crepes/wraps.

1/2 cup gram flour (may be called besan)
1/3 cup water
Pinch of salt
Extra virgin olive oil

Fillings: hummus, grated carrot, cucumber, tomatoes, butter lettuce, coriander, grilled courgette

Mix the water, gram flour and salt together until no lumps remain.

Leave in the fridge for about 2 hours.

Add the olive oil and stir again. Add more water if necessary.

Cook a thin layer in a non stick pan.
When the side dries up and starts to lift, flip with a spatula (or your hands, or chopsticks as it’s quite delicate if thin).

Fill with any fillings and enjoy!

recipe adapted from The Kitchn.

Chickpea Wraps {gluten free} | Add A Little