Red salmon curry with broccoli, spinach dashi broth and brown rice

This recipe is very easy and contains dense nutrition it is cooked like a Chinese hotpot and I created it for my friend's son Sid who is on the autism spectrum, my friend she wanted to get a new fish recipe which was also dairy and gluten free that would give sid lots of essential fatty acids and good fats so there is organic ghee in here too. This recipe will help with providing stable energy and also help with his learning and cognitive function. We added the broccoli and spinach for extra folic acid and to bump up his vegetable intake. The dashi broth is what really brings out the flavour and denseness in this dish. Sid loves salmon so I was happy to make this dish for him he really loved it and it easy for his mum and grandmother to prepare.



1 large salmon fillet (skin off) 450-500g cut into 2cm cubes
1/2 head broccoli florets cut small
4 large spinach leaves
2 cups dashi stock ( I get mine from always organics in brookvale) and it is a spiral macrobiotic food product
1/2 brown onion (omit if pregnant)
2 tablespoons organic red curry paste
1 tablespoon ghee

Method

Saute the onion in the ghee until clear, add the curry paste and stir around until fragrant, add the broccoli and spinach and then the stock, cook for 5-7 minutes so the greens are still crisp, lastly add the salmon and cook quickly for 2 minutes so the salmon is very soft.


Also serve with a grain, we had brown rice and it was perfect.


Serves 4

Mahi mahi fish with lime, turmeric, ginger, coriander, chilli, hawaii style

I'm winding down from my Hawaiian trip as I slink back into the Sydney pace (but I'll keep my Hawaii laid back vibe!)

This is a dish I created for my new man, a dish that is sweet, salty, a touch of heat and sour from the limes, to accompany this dish was a papaya tomato and cucumber coriander salsa with lot's of fresh lime juice and also a basmati pilaf.

I picked up the fish from my local fish monger in Balgowlah and was so happy to find Mahi Mahi, it is a thick white fish but actually light when digested, it is super yummy and this recipe was designed around it.

Enjoy!


3 mahi mahi fillets (around 800grams try and get similar sized fillets)
2 limes, juiced
3 tablespoons extra virgin olive oil
1 small red chilli
3 small slithers ginger
1 teaspoon turmeric paste ( I use pure foods a new organic spice company, it's a wet paste and turmeric is a cancer fighter and antioxidant)
1/4 bunch fresh coriander
6 baby tomatoes (these are from my garden)


Method

Lay the fish down in a baking dish and mix all the above ingredients into a marinade pouring over the top, decorate with tomatoes and coriander and bake for 30 minutes on 170 degrees cover with foil.

Crispy salmon with speckled kale, tomatoes, garlic and aioli with asparagus

Dinner with my flatmate and good friend Johnny, had to run outside to shoot and just caught the end of day light and dinner wasn't so cold! The photo has some orange toes in it, a bit quirky I liked the contrast. (that's what food photographer joshua dasey has taught me and helped me with understanding the art of food styling :)

We have just started watching the organic food special on Insight, what a bummer they don't have any cutting edge interesting farmers/ producers on board and it's disappointing and boring. Let's talk about sustainable and local produce, I wonder what Alice Waters would have to say ?


This is basically everything I had left in the fridge and I'm lucky because the dish just came together and was very yummy!


300g Australian salmon
1 bunch kale ( i got this unusual bunch from the farmers markets it is light green flecked with white, very stunning)
2 cloves garlic, finely diced
1 tablespoon clarified butter
1 packet baby tomatoes
1 bunch asparagus
Aioli to serve


Heat butter in fry pan or saute garlic, add tomatoes cook for 2 minutes add kale and cook for further 2 minutes,

Set aside

Season skin of salmon with sea salt and pepper, cook quick and on a high temperature to crisp up skin, turn over cook for another 5, best to serve med - rare.

Blanch asparagus and serve on a plate with salmon and vegetables

Bon apetite