we’re going to do a roasted taylor
salmon which has been seasoned with salt
pepper green tea and sesame oil is going
to be amazing
plus fantastic whole grains and a salad
bursting with bitumens
of course you can use regular salmon
Phillip I’m going to cook this beautiful
salmon tail cooking fish on the bone is
really a beautiful thing you get more
moisture it’s more forgiving if you
slightly overcook it and you just don’t
have to be scared of it start by making
1/2 centimeter deep cuts about a
centimeter apart it looks kind of pretty
well that ain’t a bad thing but the real
reason we’re doing it is to get
seasoning in there also allow heat to
penetrate so it cooks beautifully we
want to season it with salt and pepper
then we got this kind of curve ball in
there
green tea simply tear open a green tea
bag and sprinkle over the fish tail
it tastes incredible and of course
you’ve got that slightly Asian oriental
sort of vibe just kind of kicking in
there so just tap the fish in and around
all that seasoning finely slice a clove
of garlic and push the pieces into the
cut in the fish because when that garlic
roasts the natural oils will come out of
the fish and they’ll start to sort of
fry the garlic get a teaspoon of sesame
oil and Pat it onto the salmon skin that
bit of sesame oil will make all the
difference it will transform and Link
all of those flavors and seasonings then
this needs to cook for around 20 minutes
on 180 degrees Celsius or 350 Fahrenheit
time to do the sunshine salad why’s it
called sunshine because it’s colorful
I’m going for carrots tomato chicory and
cress but pick your favorite veg and
make it your own
chop shave and slice for different
shapes and sizes
chicory you might not try this before I
cut it in half first and then you get
these lovely cups and these will catch
the dressing these are kind of sweet and
bitter and then you’ve got the stalk it
so often people throw the stalk in the
bin
but actually this is the most delicious
part so let’s just pick up beautiful I’m
adding mango
I love it but you can swap it out for
the Peyer peach or nectarines
I mean that’s already looking very
appealing time for the dressing squeeze
the rest of the flesh from the mango
stone and add some lime seasoning to
taste with low salt soy sauce and for a
final flavor kick add some red chili and
then what I’m going to do is I’m just
going to put this on top of the dressing
I’m not going to dress it yet okay so
there’s a sunshine and salad ready and
raring to go next some stir-fry rice get
the pan on a medium heat peel a
thumb-sized piece of ginger or just
scrape it with a knife this amazing roof
contains a compound called ginger roll
known to have anti-inflammatory
properties if you eat it regularly now
I’m using that all-important brown
whole-grain rice which I’ve precooked
and put in the fridge in the pan we want
a teaspoon of sesame oil and then go in
with the ginger I want to coat the
ginger in that lovely sesame oil and I
just turn it down a little bit it’s a
little bit too fast but what I want to
do is just use a spoon I want to get all
the ginger laid out quite flat and I
want to make it go kinda crispy then
sprinkle in a teaspoon of sesame seed
why don’t you get a little bit of color
just going to go in with a cold whole
grain rice and just jiggle that about
you know don’t rush it just bring it
back to be sort of hot soft and maybe a
little bit kind of crispy in some parts
as well which is nice okay let’s check
our salmon that’s had about 20 minutes
look at that really really gorgeous time
to plate up toss the salad in that
vibrant dressing then it’s going onto a
platter with the ginger whole-grain rice
top it off with the salmon tail just get
in there you can just list it by that
look at that take out the bone and
you’re ready to dive in the salmon is so
juicy and that green to just gives it
that savory sort of perfume it is
gorgeous and the rice you all this
flavor for just six under a calorie is
per portion plus nutritious fish
fantastic whole grains and a salad
bursting with bitumen it’s full of the
good stuff beautiful
[Music]
salmon which has been seasoned with salt
pepper green tea and sesame oil is going
to be amazing
plus fantastic whole grains and a salad
bursting with bitumens
of course you can use regular salmon
Phillip I’m going to cook this beautiful
salmon tail cooking fish on the bone is
really a beautiful thing you get more
moisture it’s more forgiving if you
slightly overcook it and you just don’t
have to be scared of it start by making
1/2 centimeter deep cuts about a
centimeter apart it looks kind of pretty
well that ain’t a bad thing but the real
reason we’re doing it is to get
seasoning in there also allow heat to
penetrate so it cooks beautifully we
want to season it with salt and pepper
then we got this kind of curve ball in
there
green tea simply tear open a green tea
bag and sprinkle over the fish tail
it tastes incredible and of course
you’ve got that slightly Asian oriental
sort of vibe just kind of kicking in
there so just tap the fish in and around
all that seasoning finely slice a clove
of garlic and push the pieces into the
cut in the fish because when that garlic
roasts the natural oils will come out of
the fish and they’ll start to sort of
fry the garlic get a teaspoon of sesame
oil and Pat it onto the salmon skin that
bit of sesame oil will make all the
difference it will transform and Link
all of those flavors and seasonings then
this needs to cook for around 20 minutes
on 180 degrees Celsius or 350 Fahrenheit
time to do the sunshine salad why’s it
called sunshine because it’s colorful
I’m going for carrots tomato chicory and
cress but pick your favorite veg and
make it your own
chop shave and slice for different
shapes and sizes
chicory you might not try this before I
cut it in half first and then you get
these lovely cups and these will catch
the dressing these are kind of sweet and
bitter and then you’ve got the stalk it
so often people throw the stalk in the
bin
but actually this is the most delicious
part so let’s just pick up beautiful I’m
adding mango
I love it but you can swap it out for
the Peyer peach or nectarines
I mean that’s already looking very
appealing time for the dressing squeeze
the rest of the flesh from the mango
stone and add some lime seasoning to
taste with low salt soy sauce and for a
final flavor kick add some red chili and
then what I’m going to do is I’m just
going to put this on top of the dressing
I’m not going to dress it yet okay so
there’s a sunshine and salad ready and
raring to go next some stir-fry rice get
the pan on a medium heat peel a
thumb-sized piece of ginger or just
scrape it with a knife this amazing roof
contains a compound called ginger roll
known to have anti-inflammatory
properties if you eat it regularly now
I’m using that all-important brown
whole-grain rice which I’ve precooked
and put in the fridge in the pan we want
a teaspoon of sesame oil and then go in
with the ginger I want to coat the
ginger in that lovely sesame oil and I
just turn it down a little bit it’s a
little bit too fast but what I want to
do is just use a spoon I want to get all
the ginger laid out quite flat and I
want to make it go kinda crispy then
sprinkle in a teaspoon of sesame seed
why don’t you get a little bit of color
just going to go in with a cold whole
grain rice and just jiggle that about
you know don’t rush it just bring it
back to be sort of hot soft and maybe a
little bit kind of crispy in some parts
as well which is nice okay let’s check
our salmon that’s had about 20 minutes
look at that really really gorgeous time
to plate up toss the salad in that
vibrant dressing then it’s going onto a
platter with the ginger whole-grain rice
top it off with the salmon tail just get
in there you can just list it by that
look at that take out the bone and
you’re ready to dive in the salmon is so
juicy and that green to just gives it
that savory sort of perfume it is
gorgeous and the rice you all this
flavor for just six under a calorie is
per portion plus nutritious fish
fantastic whole grains and a salad
bursting with bitumen it’s full of the
good stuff beautiful
[Music]
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