RECIPES FOR EASTER

Thai Marinated Salmon and Artichoke Salad

Serves 6

Ingredients

4 x 6oz salmon fillets, skin on

1 bottle of marinated artichoke hearts

4tbsp fish sauce

5tbsp fresh lemon juice or lime juice

1 hot chilli or scotch bonnet pepper

1 large bunch cilantro

Tin foil

Method

Pre-heat the oven 350F. Place the salmon in a roasting pan along with 2tbsp fish sauce, 2tbsp lemon juice and finely sliced chilli. Cover with foil and cook in the oven for 10 minutes. Meanwhile, chop the cilantro and cut the artichoke hearts into wedges about ¹/²-inch thick. Take the salmon out of the pan and place on a clean chopping board to cool for a couple of minutes. Peel the skin off and flake large pieces into a bowl with all the juices from the pan, the remaining fish sauce, lemon juice artichokes and cilantro. Keep in the fridge until ready to serve.

Asian Salmon with Spicy Strawberry Salsa

Serves 6

Ingredients

6 x 6oz salmon fillets

3tbsp Kikkoman or Tamari soy sauce

1tbsp olive oil

Large handful of cilantro, chopped

Strawberry Salsa

8oz strawberries, finely diced

1 red cherry tomatoes, finely diced

1 small cucumber, finely diced

1 chilli pepper or ¹/² Scotch bonnet, finely chopped

2 stalks of scallion, finely sliced

2 large handfuls of chopped mint

2 large handfuls of chopped cilantro

2tbsp fresh lime juice (2-4 limes)

1tbsp olive oil

Sea salt and black pepper

Method

Marinade the salmon in a large ovenproof dish, with the soy sauce, olive oil and cilantro. Place in the fridge for at least an hour. Meanwhile, make the salsa. Mix all the ingredients together and season with sea salt and black pepper to taste. Preheat the oven 350F. Bake the salmon for 15 minutes, remove from oven and place on plates. Serve with strawberry salsa.

Snapper Steamed in Spicy Tomato Sauce with Rosemary and Pinto Beans

Serves 6

Ingredients

2tbsp olive oil

¹/⁴-¹/² Scotch bonnet pepper

2 garlic cloves, finely chopped

2lb tomatoes, peeled or 2 tins chopped tomatoes

3 large sprigs rosemary

1tbsp olive oil

1 can of pinto beans, drained

6 x 6oz snapper fillets (can use tilapia)

Method

Heat the olive oil in a pan and fry the Scotch bonnet and garlic for two minutes. Add the tomatoes and rosemary. Season to taste with salt and pepper. Simmer very gently for about an hour, stirring occasionally. Stir in the pinto beans and simmer for 10-15 minutes. Add the snapper fillets, turn down the heat and cook for five minutes until just firm.