Smoky paprika salmon
with avocado, tomato
and jalapeño salad
30 minutes ■ Serves 12 ■ EASY
You could also cook this salmon on a BBQ
– just put the fillets on oiled double-thickness
foil and barbecue for 10 minutes or until
cherry tomatoes 750g, halved
avocados 4 ripe, chopped into chunky pieces
green chillis 2, sliced
coriander a small bunch, chopped
limes 4, juiced
red onion 1 small, halved and thinly sliced
soft brown sugar 2 tbsp
hot smoked paprika 2 tbsp
salmon 2 half sides, approx 650g each
tortilla chips to serve
■ Put the cherry tomatoes, avocados, chilli,
coriander, lime juice and onion in a large
bowl. Season well and toss.
■ Heat the grill to high. Rub the sugar
and paprika over the fish and season
well with salt and pepper. Rub the skin side
with a little oil to keep it from sticking then
grill skin-side down for 8-10 minutes
depending on the thickness of your fish
– it will feel firm when it is ready. Remove
and leave to sit for 5 minutes.
■ Toss the salad then serve with the fish
and tortilla chips. You can also serve this
with steamed basmati rice.
■ PER SERVING 316 kcals, protein 23.6g, carbs
6.7g, fat 21.7g, sat fat 4.1g, fibre 3.1g, salt 0.2g
MATCH SMOKY PAPRIKA SALMON
WITH CHILEAN PINOT NOIR
Prove that red wine can go with fish by
choosing the raspberry and cherry flavours
of Cono Sur Pinot Noir 2010, Central
Valley, Chile, 13.5% (£7.69 Morrisons).
Chargrilled bavette steak
with soy, lime, cumin
and black beluga lentils
20 minutes ■ Serves 12 ■ EASY
Bavette or onglet is a cheaper cut of
steak, best seared quickly on a hot BBQ
or griddle. Buy from butchers or online
bavette or onglet steaks 1.5 kg, approx 6-7
limes 3, juiced
soy sauce 75ml
ground cumin 3 tsp
extra-virgin olive oil 4 tbsp
chilli flakes 2 tsp
black beluga or puy lentils 600g
green or yellow beans 500g
coriander 1 large bunch, finely chopped
green chillies 2, seeded and finely chopped
garlic 2 cloves
onion 1 small, finely chopped
rice wine vinegar 5 tbsp
extra-virgin olive oil 5 tbsp
■ Mix the lime juice, soy, cumin, oil and
chilli flakes in a large shallow ceramic dish.
Add the meat and toss together along
with a liberal sprinkling of sugar, salt
and pepper. Chill for at least 2 hours or
■ Mix the coriander sauce ingredients
together in a bowl along with a liberal
sprinkling of sugar, salt and pepper. Boil the
lentils in salted water or vegetable stock until
just cooked. Drain and toss with a little oil.
Blanch the beans in salted water for about
3 minutes: they should still have a little bite.
Drain, rinse in cold water and drain again.
Toss with a little olive oil and salt and pepper.
■ Heat a BBQ grill until hot. Grill the steaks
for 4-5 minutes each side, depending on the
thickness of your steaks. Rest for 10 minutes
under foil. Slice the steaks thinly. Put the
lentils and beans on a platter and top with
the steak slices. Spoon over the sauce.
■ PER SERVING 392 kcals, protein 33g, carbs
28.6g, fat 15.2g, sat fat 3.6g, fibre 7.3g, salt 1.3g
MATCH CHARGRILLED BAVETTE
STEAK WITH A SICILIAN RED
This flavourful meaty dish needs a
chunky red wine to balance it and the dark,
plummy fruit and supple tannins of Casa
Lella Nero d’Avola, Sicily, Italy, 13.5%
(£5.68 Asda) are just perfect.
JULY 2012 O