Grilled salmon tacos with avocado salsa

Ingredients

• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 4 skinless salmon fillets
• 200g natural yogurt
• 1 garlic clove, crushed
• 2 ripe avocados, stoned, peeled and diced
• 1 red onion, finely chopped
• 2 large tomatoes, deseeded and finely chopped
• 2 limes, juice of 1, 1 cut into wedges
• small pack coriander, chopped
• 8 tacos shells

Method

1. Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
2. While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
3. Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Recipe By Chelsie Collins Magazine subscription – 3 issues for £3

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Superhealthy salmon salad

Ingredients

• 100g couscous
• 1 tbsp olive oil
• 2 salmon fillets
• 200g sprouting broccoli, roughly shredded, larger stalks removed
• juice 1 lemon
• seeds from half a pomegranate
• small handful pumpkin seeds
• 2 handfuls watercress
• olive oil and extra lemon wedges, to serve

Method

Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.

Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

Recipe from Good Food Magazine

Leftover lamb and potato pie

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