Salmon and Sweet Corn Soup

The weather may be getting warmer but I'm still enjoying soups. They are quick and easy to make, plus extra servings can be frozen so I'll probably be eating soups throughout summer - depending on what I find in my freezer!

Naturally sweet from the corn, a great source of omega-3 and protein from the salmon, with potatoes adding a good dose of carbs, this soup is hearty and warming. I couldn't help sneaking in a little chopped celery too! Fresh salmon can be used, but for me canned fish is always easier, cheaper and quicker.

Salmon and Sweet Corn Soup
Makes 4

Ingredients:
- 160g / 6oz onion, chopped
- 2 cloves garlic, chopped
- 335g / 12oz salmon, cooked and chopped (I use canned salmon)
- 85g / 3oz / 2 stalks celery, chopped
- 170g / 6oz sweet corn
- 600g / 21oz potatoes, chopped
- 1tbsp dill
- ground black pepper
- 720ml / 24floz chicken broth, reduced sodium
- 240ml / 8floz water
- 240ml / 8floz almond milk, unsweetened

Method:
In a pan sprayed with cooking spray, cook the onion, garlic, salmon, celery, sweet corn and potatoes for 5 minutes, adding a splash of water if ingredients begin to stick to the base of the pan.
Stir in the dill and black pepper.
Add broth and water.
Gently simmer for 30 minutes.
Remove from the heat and stir in the milk. ENJOY!

 

Nutritional Information:

Salmon and Cucumber Sushi

After grilling a couple of pieces of salmon with my Asian marinade recipe, I used a fork to flake up the fish and rolled it into sushi. Plain grilled salmon or canned salmon can be used in the sushi rolls; it is not necessary to marinade the salmon.

I'd previously cooked some brown rice, quinoa, and also blended and heated through some cauliflower. I mixed all this together instead of simply using plain rice. The end result tasted great and had a little more variety than regular sushi rice.

I'll most likely alternate between sushi rolls with this version and my tuna and avocado sushi. However, I think I'll be tempted to use blended cauliflower in both recipes as 100g is only 25 calories!

Salmon and Cucumber Sushi
Makes 2 sushi rolls

Ingredients:
- 22g /0.8oz cooked brown rice
- 22g / 0.8oz cooked quinoa
- 150g / 5oz blended cauliflower
- 85g / 3oz salmon
- 30g / 1oz cucumber
- 2 sheets nori seaweed
- 15ml / 1tbsp soy sauce, light (optional)*

Method:
Lay the nori seaweed on top of the sushi mat - rough side facing up, smooth side down. Spread cooked rice, quinoa and blended cauliflower mix over the seaweed.
Add salmon and cucumber close to the edge.

Roll the seaweed using the mat. Wet the edge of the seaweed at the end, so that it sticks and takes a cylindrical shape.
Using a sharp knife, cut into bite-size pieces, approx. 8 per roll.
ENJOY!

Nutritional Information:

Asian Marinade

This marinade is perfect for salmon or chicken. I grilled the fish and meat on the BBQ but it can easily be baked in the oven. I made two lots and marinaded two pieces of salmon and a chicken breast which I cut into large chunks and skewered).

I also pan-fried some asparagus with lemon juice and ground black pepper. The asparagus stalks only need a few minutes to cook so they retain their crunch!

Asian Marinade
Makes 2 (i.e. for two pieces of salmon, or 2 chicken skewers)

Ingredients:
- 15ml / 1tbsp olive oil
- 7.5ml / 1/2tbsp soy sauce, light
- 7.5ml / 1/2tbsp balsamic vinegar
- 0.2g / 1/2tsp brown sugar
- 1/4tsp ginger, fresh or powder
- 1 clove garlic, crushed
- red pepper flakes

Method:
Mix all ingredients in a bowl.

Place salmon or chicken pieces in the bowl and coat with marinade.

Place salmon or chicken and marinade in a ziplock bag, seal and refrigerate for 2-3 hours.

Grill or bake salmon and chicken.

Serve with asparagus and baked potato. ENJOY!

Nutritional Information: