Salt Grilled Salmon (Shiozake)

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?

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) 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.

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Cauliflower Fried Rice

Since I made a tutorial for cauliflower rice on Tuesday, I thought I would show you a really easy recipe for it! Obviously you can eat it as a tabbouleh or whatever you want, but I thought it was delicious when I made it into cauliflower fried rice.

I made mine vegan (tons of veggies but didn’t have any eggs!) and it was super delicious, but I’m sure it’s great with some shrimp or chicken in it, or even some char sui pork if you can get hold of it!
I think this is a great recipe to make an extra batch and have it for lunch! Well, it’s not actually so much of a recipe as you can tweak it to how you want, but I hope you enjoy it nonetheless!

 

Here’s the video for how to make cauliflower rice if you don’t have a food processor:

Cauliflower Fried Rice vegan, gluten free, dairy free
Serves 2

Cauliflower Rice (raw)
1/2 courgette, diced
Small carrot, diced
Small white onion, sliced
Chunk of ginger, julienned
Salt and pepper, to taste
Coconut oil

Optional: chilli, soy sauce, meat or fish, any other vegetables

Start by sautéing the onions in coconut oil until translucent.

Once softened, add the ginger (and chilli, if using).

Add the carrot and courgette.
When it starts to soften, add the cauliflower rice and season.

It’s done when it’s lightly golden. Serve with cucumber or any other fresh vegetables.

Green Soup

Guys, I think you should know that green juice is overrr! It’s ALL about the green soup now!
Well, maybe not really but I do know one thing – and that’s that this soup is totally healthy and delicious. You can really just ad whatever you want to it and I’m sure it will taste delcious. My combination has a kind of thai vibe to it for some reason – maybe because I love garlic so I kinda loaded it in there!

I’ve had this horrible cold for a few days and it’s come at the worst time possible (#urgh!). It may be after Christmas and New Year, but I have my exams tomorrow so hopefully it will go by then!

This is perfect for times like this when I want something healthy but literally cannot be bothered to even stand up, let alone cook something in the kitchen!

Green Soup vegan, gluten free and dairy free
Serves 1

1/2 courgette, sliced

1 clove of garlic, crushed

Knob of ginger, julienned

Handful of kale

2 handfuls of spinach

1/4 chicken or vegetable stock cube

Slice of lemon
1 tbsp extra virgin olive oil

Heat olive oil in a pan with garlic and ginger until fragrant then add the onions.

Add the cougette for 1 minute or so then add in boiling water until it’s just covered and add the stock cube.

At this point, you can add the kale and spinach.

Once it has wilted, get a hand blender and blend it up until smooth.
You can always add more water at this point.

Just before serving, squeeze lemon juice over it.

You can also make this in a Vitamix or Blendtec, by just adding the ingredients in for 10 minutes or so and it will come out probably more smoothly than using a hand blender!

Also, if you want it a creamy consistency when using a Vitamix, feel free to add in cashews!