Page 18 - Fresh Magazine - Summer 2017

summeysefo

Gluten free

Herb-stuff ed
salmon darnes

SERVES 2

1 lemon
2 x 180g salmon darnes
1 teaspoon olive oil
salt and pepper
handful of fresh sage
2 sprigs of fresh rosemary

Preheat the barbecue to a medium-high heat.
Cut the lemon in half and cut one half into slices.
Rub the skin of the salmon with the olive oil.
Using enough tin foil to make a pocket to take
one darne each, place the salmon darnes inside,
skin side down. Season the salmon with salt and
pepper, then put half a handful of sage and one
sprig of rosemary on top of the salmon along
CAREFUL NOW! with two slices of lemon.
Be careful when opening
the foil packets, as the Juice the rest of the lemon and drizzle it over the
steam will be quite hot, salmon, then seal the foil packets. Cook for 15
but do savour all those minutes on the barbecue and serve in the foil on
lovely smells. a plate.

Fish tacos with heirloom tomato
salsa and red cabbage slaw

SERVES 2 AS A MAIN OR 4 AS A STARTER

300g cod llet, skin on handful of fresh coriander,
salt and pepper nely chopped
squeeze of lemon 4 tablespoons olive oil
2 tortilla wraps
FOR THE SLAW
FOR THE SALSA 200g mayonnaise
3 mixed heirloom or regular ½ lemon, juice only
tomatoes, deseeded and ¼ red cabbage, shredded
nely diced 2 carrots, grated
½ red onion, nely diced
16 | FRESH SUMMER 2017

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