Greens

Favourite Salmon Dinner

Do you like a creamy mash? Oh hello!! This is so indulgent but it is so worth the calories!! Winner, winner salmon dinner! Plus it is super easy!!

So this might be a silly question but how do you get your mash so creamy? Add cream to it of course!! Oh & use a Thermomix!! If I want to be super decadent I replace the milk with cream in the guided recipe for mashed potato. (if you choose this option you can sometimes get a slight coating on the base of the Thermomix bowl which will need a bit of a scrub but it is so worth it!) My favourite cream to use is Tasmanian Ashgrove cream. I am lucky that they sell large 2 litre containers of this close to where I live, perfect for making butter in the Thermomix too.

Feel free to use any veggies you like for the mash or steamed veggies here are my top suggestions.

My favourite mash or puree’ veggies are either just a single one of these veggies or mix a couple together. Try floury potatoes or sweet potatoes (I don’t even bother peeling them) Or cauliflower, pumpkin or parsnip.

Eat your greens – try any or all of the following:

Frozen peas – you can even blitz these to make into mushy peas instead of serving the mash if you want.

Try zucchinis, broccoli, broccolini, boc choy or asparagus.

Now last but not least the salmon – I love fresh dill & salt & pepper but you can add garlic, lemon zest, chives or capers.

I hope you have fun mixing it up – trying different combos depending on what is in season or you have available to you at the time.

Favourite Salmon dinner

You can use any veggies you like – pictured here is my home grown zucchini & frozen peas with creamy sweet potato mash and steamed salmon with fresh dill.

Favourite Salmon Dinner
Author: 
Recipe type: Main Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 serves
 
Please follow any subsitutes for veggies as mentioned in the post - you may have to adjust cooking time depending on the veggies chosen.
Ingredients
  • 1 salmon fillet per person
  • Fresh dill sprigs to taste
  • 1 kg of sweet potatoes roughly chopped into about 3cm cubes
  • 250 - 300 grams of single cream
  • Couple knobs butter
  • Salt & pepper to taste
  • Favourite green veggies
Instructions
  1. Place fresh dill into the TM bowl & chop for 2 secs on speed 7.
  2. Scrape out the chopped dill & spread on top of the salmon pieces.
  3. No need to clean the TM bowl, insert the butterfly whisk & add the sweet potato & cream.
  4. Cook for 20 mins/varoma temperature/ speed 1.
  5. Place the salmon pieces into the varoma dish with salt & pepper. (If you like you salmon slightly pink you will need to adjust the cooking time suit the size of your salmon pieces).
  6. Place the greens onto the varoma tray & insert on top in the last 5 -10 mins (again depending on how cooked you like your veggies & the size & type of veggies.
  7. Keep the salmon & veggies warm in a Thermoserver. Check that your sweet potato is fully cooked & if so add the butter, salt & pepper & puree on speed 4 for about 20 - 30 secs.

 

 

Chlorophyll Paste

Chlorophyll Paste – A recipe by Tom Cockerill, Entropy Restaurant – Link to the recipe is here. This recipe is in the first In the Mix Cookbook. I was inspired to make this after attending Spa Chef Sam Gowing‘s  Food as Medicine Cooking Class in Melbourne where I saw Dani Valent herself make this for us & we had a taste too. You can add the paste to scrambled eggs or pasta dough to get a gorgeous vibrant green colour.

The first step is to make 500g of ice into “snow” by using the turbo a few times. place ice into a large bowl to one side.

 

After heating the 750 mills of water to 70 degrees we add a truckload of greens to the TM bowl – 250g of baby spinach & up to 150g grams of green herbs – I had heaps of parsley & mint in my garden.

 

*Then blitz up the greens with the water for 6mins on 70 degrees, speed 10. Then pour it quickly into the bowl of ice.

 

you normally strain through muslin cloth – I used 2 nut bags for the straining, it’s best to drain it overnight.

 

The pulp is then put into ice cube trays int the freezer – that is if like me you like to use it in your green smoothies?

 

Then when you are making a smoothie add 1 or 2 cubes of frozen chlorophyll paste for an extra dose of green goodness – Dani advised that even 1 cube added to a glass of water mid afternoon can give you an instant green pick me up.

 

  • This recipe was written for the TM31 you have to adjust it for the Thermomix model 5 to 6 mins, 70 degrees speed 6 & then blitz at speed 10 afterwards for 30 secs or until smooth.