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Green Tea Salmon, Coconut Rice and Miso Greens

I regularly have emails from readers living with or recently diagnosed with multi food intolerances, struggling to know what they can cook. Well the good news even with the most complex of intolerances most recipes can be tweaked for you and your family to enjoy, especially savoury ones.

For this Fussy Foodie recipe challenge I am cooking Jamie Oliver’s; Green Tea Salmon, Coconut Rice and Miso Greens from his Jamie’s 15-Minute Meals and demonstrated on his TV program today.

In the week I tend to cook on the fly, working with what’s in the fridge and my store cupboard ingredients, so it was great to have enough ingredients to be able give this recipe ago.

Green Tea Salmon Ingredients:

Serves: 4 | 603 calories

Salmon

  • 4 x 120g salmon fillets, skin on, scaled and pin-boned – I replaced with trout
  • 2 green tea bags – I missed this out but looking forward to trying this
  • olive oil

Rice

  • 1 x 400g tin of light coconut milk
  • 1 coconut milk tin (300g) of basmati rice – I used brown rice, cooking time 10 mins longer
  • ½ a lemon

Greens

  • ½–1 fresh red chilli
  • 1 small thumb-sized piece of ginger
  • 1 heaped tsp miso powder or 1 tbsp miso paste – I replaced this with 1/2 tsp of gluten free stock powder
  • ½ a bunch of fresh coriander
  • ½ a lemon
  • 2–3 tbsp low-salt soy sauce – I used wheat free version
  • Few leaves of coz lettuce – my extra ingredient to pad and give texture and taste to sauce
  • 1 heaped tsp runny honey
  • 200g sugar snap peas
  • 200g tenderstem broccoli
  • 1 bunch of asparagus (300g)
  • 1 lime

The challenge with this recipe was that I lacked a few of the ingredients and I needed to replace the miso paste to make the recipe wheat free and this also would then be soya free.

I replaced the salmon with trout, just as this is what I had and used brown rice instead of white, just to make it that little bit healthier.

The biggest challenge was the miso paste as I have never tried it, so didn’t know what I was trying to replicate. However what I did know is that it’s salty and would make the sauce thicker.

Link to original recipe

Follow all the steps in the original recipe bar the steps to make miso paste:

Finely slice ½ the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the juice of ½ a lemon, the soy sauce, honey and a splash of water, then whiz until smooth.

Alternative steps for gluten free, wheat free, soya free option:

Finely slice 1/2 the chilli and add to liquidizer or food processor, with chopped peeled ginger, stock powder, most of the coriander, juice of 1/2 lemon, soy sauce, honey (could replace with 1/2 tsp agave nectar or water), splash of water and lettuce leaves. Whizz until smooth and mixture holds together.

This recipe took about 25 minutes to get to the table, due to increased time on the brown rice cooking. It was easy to make and I loved the technique to make the fish skin crispy both sides, I will defiantly be trying this again. It was tasty and a great alternative way to cook salmon/ trout and serves greens.

Dairy Free/ Egg Free/ Gluten Free/ Low GI/ No added sugar/ Recipe challenge/ Snack/ Soya Free/ Wheat Free/ Yeast Free

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