Eating as the season dictates means that your food is fresh, flavourful and inexpensive. Eating local, seasonal produce is good for your body, mind, purse and environment.
Some foods that are in season and at their best right now include:
Watercress
Broccoli
Cauliflower
Spinach
Spring Onions
Chicory
Kale
Leeks
Jersey Royals
Rhubarb
Oranges
Passion Fruit
I've tried to re-create a recipe based on whats good to eat right now:
Pan Seared Salmon marinated in Salsa Verde, served on a Jersey Royal Potato and Orange salad, with a Chili Lime Dressing.
Ingredients (serves two)
Ingredients:
2 salmon fillets (wild is best)
250g of Jersey Royals
Seasonal mixed greens (choose from watercress, baby spinach, kale, chicory)
small bunch of spring onions
1 orange
Chili, Lime dressing
The juice of 1 fresh lime
(or you can use dried chili flakes)
1 tbsp brown sugar
1 tbsp extra virgin olive oil
1 tbsp chili oil (Or use 2 tbsp of olive oil and add some dried chili flakes)
1/4 tsp salt
1 tsp chopped coriander.
1 tsp tahini (can omit)
Salsa Verde Marinade
You can buy this pre-made. I made my own following this Jamie Oliver recipe.
Once you've made it it lasts in the fridge for ages.
(You can also omit the marinade if you want a quick and easy dinner. It will still be good!)
Marinate the salmon in the salsa verde for at least 30 mins in the fridge.
To make the dressing, add all ingredients to a clean jar and shake until well combined.
Build the salad on the plates by combining the mixed salad leaves, spring onion and orange segments.
Boil the potatoes until cooked but still crunchy, allow time to cool, cut in half and then saute in a little olive oil and sea salt until golden brown. (If you want to save calories you have just serve boiled)
In the same pan cook the skinless salmon fillets for 2-3 mins on each side (depending on how pink you like your salmon!)
Pop the potatoes and salmon on the dressed salad and serve.
Tip of the day (found at www.eattheseasons.co.uk: To keep your watercress fresh, refrigerate stems down in a glass of water and cover with a plastic bag. (Or you could just gobble it up within two days!)
Some foods that are in season and at their best right now include:
Watercress
Broccoli
Cauliflower
Spinach
Spring Onions
Chicory
Kale
Leeks
Jersey Royals
Rhubarb
Oranges
Passion Fruit
I've tried to re-create a recipe based on whats good to eat right now:
Pan Seared Salmon marinated in Salsa Verde, served on a Jersey Royal Potato and Orange salad, with a Chili Lime Dressing.
Ingredients (serves two)
Ingredients:
2 salmon fillets (wild is best)
250g of Jersey Royals
Seasonal mixed greens (choose from watercress, baby spinach, kale, chicory)
small bunch of spring onions
1 orange
Chili, Lime dressing
The juice of 1 fresh lime
(or you can use dried chili flakes)
1 tbsp brown sugar
1 tbsp extra virgin olive oil
1 tbsp chili oil (Or use 2 tbsp of olive oil and add some dried chili flakes)
1/4 tsp salt
1 tsp chopped coriander.
1 tsp tahini (can omit)
Salsa Verde Marinade
You can buy this pre-made. I made my own following this Jamie Oliver recipe.
Once you've made it it lasts in the fridge for ages.
(You can also omit the marinade if you want a quick and easy dinner. It will still be good!)
Marinate the salmon in the salsa verde for at least 30 mins in the fridge.
To make the dressing, add all ingredients to a clean jar and shake until well combined.
Build the salad on the plates by combining the mixed salad leaves, spring onion and orange segments.
Boil the potatoes until cooked but still crunchy, allow time to cool, cut in half and then saute in a little olive oil and sea salt until golden brown. (If you want to save calories you have just serve boiled)
In the same pan cook the skinless salmon fillets for 2-3 mins on each side (depending on how pink you like your salmon!)
Pop the potatoes and salmon on the dressed salad and serve.
Tip of the day (found at www.eattheseasons.co.uk: To keep your watercress fresh, refrigerate stems down in a glass of water and cover with a plastic bag. (Or you could just gobble it up within two days!)
