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Recipes (continued)
Herb Salmon Cutlets
Serves: 4
Preparation: 10 minutes
Cooking: 25 minutes
2 (160g each) salmon cutlets
2 brown onions, halved, thinly sliced
1 lemon, rind grated, juiced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Mixed green salad, to serve
1. Arrange salmon in a steaming tray.
Top with onion, rind, juice and herbs.
Season with freshly ground black pepper.
2. Place lid on and set timer (25 mins). Serve
with salad.
Nutritional per serve: 11g fat; 1092kJ;
2.53g sat fat; 0.93g fibre; 3.1g carbohydrate.
Lemon Chicken & Red Lentil Salad
Serves: 4
Preparation: 15 mins
(+ 2 hours marinating & 10 mins cooling time)
Cooking: 20 mins
2 single chicken breast fillets
2 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 cup dried red lentils
80g baby rocket leaves
½ cup chopped fresh flat-leaf parsley
1 small red onion, halved, thinly sliced
½ cup drained, sliced, stuffed green olives
2 tablespoons lemon juice
1. Use a small sharp knife to score chicken
breast both sides three times. Place
chicken in a glass dish. Combine 2
teaspoons of the oil with the garlic and
rind in a small bowl. Brush all over
chicken. Cover with plastic wrap and place
in the fridge for 2 hours to marinate.
2. Meanwhile, cook lentils in a medium
saucepan of salted boiling water for 5
minutes or until just tender. Drain. Rinse
under cold water. Transfer to a large glass
bowl.
3. Arrange chicken in steaming tray. Place
lid on and set timer (20 mins). Transfer
chicken to a chopping board and set aside
for 10 minutes to cool. Shred and add to
bowl with lentils.
4. Add remaining ingredients to chicken
mixture and stir to combine. Taste and
season with freshly ground black pepper.
Serve.
Nutritional per serve: 17g fat; 1550kJ;
3g sat fat; 9g fibre; 21g carbohydrate.