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Recipe: Grilled Salmon with Gazpacho sauce

Time to start shredding for summer.

A healthy, delicious dinner to try at home by Southport Yacht Club Chef John Player.

Ingredients for 6 people
6x 190g salmon fillet (skin on) scarred
3 asparagus spears per person
Kiepher potatoes cut into cubes 50g per person
4 olives cut in half per person
Cherry tomatoes for garnish
8 slices of pickled cucumber per person
Extra virgin olive oil drizzled on dish to finish

750g cherry tomatoes
15ml white wine vinegar
6g salt
6g sugar
3g white pepper
1 shallot
½ red pepper
150ml olive oil

The vegetables

  • Potatoes cubed and boiled approx. 5 mins until soft
  • Pan fry asparagus – until soft
  • Place above ingredients into a bowl then continue to add the cherry tomatoes, picked cucumber & olive oil – stir gentle until mixed together. Place to one side.

The salmon

  • Pre heat a non-stick saucepan to a medium heat with small amount of olive oil.
  • Season the salmon with salt and pepper on both sides
  • Place salmon skin side down 4-5 mins then each side of the salmon for 1 minute

The sauce

  • Put tomatoes, salt, pepper, sugar and vinegar in blender and blend
  • Add red pepper and shallot and blend until smooth
  • Slowly add the olive oil.
  • Strain above ingrediency through strainer.

Plate up

  • Place combined vegetables on the centre of a plate
  • Spoon sauce around the vegetables
  • Place salmon skin up on vegetables

Notes from John.

Don’t use too much olive oil when cooking the salmon as this will saturate the fish and skin will not crisp up well.

Don’t heat the sauce – serve at room temperature – heating the sauce will make the sauce split.

The salmon should be served pink inside.

Recipe: Apple and pork meatballs

Life is busy, we get it. That’s why simple, tasty dinners are the name of the game and these meatballs are extra delicious and oh so easy to whip up.

1 medium carrot
2 small apple’s
1cm knob fresh ginger
1 cup of shredded coconut
2 table spoons of coconut amino
500g of ground pork mince
1 lightly beaten egg
Chilli flakes to taste
Pinch of salt
Coconut oil for cooking the meatballs

Grate the carrot, apples and ginger, place in a bowl and combine. Add the shredded coconut and combine. Add the mince, coconut aminos, chilli and pinch of salt to the mixture. Beat the egg in a small bowl and add to the mixture, combine ingredients. Use a teaspoon to roll the mixture int o meatballs. Heat a pan over a medium heat on the stove with the coconut oil, when the pan is hot place the meat balls in in the pan. Be careful not to over crowd the pan and do a couple of separate batches. Gently turn the meat balls individually in the pan until they are brown and cooked through. You will be able to see that they are cooked because the apple will start to caramelise in the pan and they will look and smell delishimo! Serve with your favourite dipping sauce and a side of steamed vegetables or on a bed of cauliflower mash.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Mexican Breakfast Hash

You’ll need all the energy you can get this weekend with three full days of dancing on the cards at Blues on Broadbeach. To start your weekend right, cook up this simple and healthy breakfast hash and you’re good to go!

2 cups pumpkin in 1cm cubes
1 tablespoon of olive oil
1Ž2 teaspoons of smoked paprika
2 teaspoons of ground cumin
A pinch of salt
1 garlic clove, crushed
1Ž2 onions, diced
1 jalapeno, finely diced
1Ž2 cups of red capsicum, diced
1 cup of zucchini, diced
1 and a 1/Ž2 cups spinach
4 eggs
Juice of 1 and a 1/Ž2 limes
1 avocado
1/4 of a red onion, diced
A handful of fresh coriander

Preheat your oven to 180 degrees celsius. Peel the pumpkin and cut into small 1 cm cubes. Place the cubes in a bowl with 1 tablespoon of olive oil, smoked paprika and cumin. Toss so each cube is well seasoned. Place the pumpkin on a baking tray and roast in the oven for 15 minutes or until tender.
While the pumpkin is roasting, in an oven-proof frying pan sauté the crushed garlic, diced onion, diced capsicum, diced zucchini and 1 tablespoon of the diced jalapeños, for 3 to 4 minutes. Once the onion becomes translucent add in the spinach, lime juice and 1 teaspoon of cumin. Cook for another minute and then set aside.
Once the pumpkin is cooked add it to the pan with the veggies and stir to ensure everything is evenly mixed. Create 4 wells in the mixture and crack an egg into each hole.
Place the pan in the oven and bake for 8-10 minutes until the egg whites are cooked.
In the meantime mash the avocado with 1 tablespoon of diced jalapeños, diced onions, the juice from half a lime and a pinch of salt.
Once the eggs are cooked serve with the smashed avocado and a handful of fresh coriander.
Serves 2
Preparation time 15 minutes
Cooking time 25 minutes

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Baked eggs with zucchini, tomato and chorizo

Yo mama always told you breakfast was the most important meal of the day and cool mum, it’s also the most delicious. Check this one out.

4 eggs
1 zucchini, diced
1 onion, diced
3 ripe tomatoes, diced
1⁄2 chorizo sausage, sliced
1 garlic clove, crushed
1 sprig fresh thyme
Pinch of salt
Pinch of chilli akes (optional)
1⁄2 tablespoon olive oil
Fresh herbs to garnish (optional)

Slice the chorizo and dice the onion, zucchini and tomatoes. In a pan over a medium heat, sauté the garlic and onions in the olive oil until the onion is transparent. Add the chorizo and zucchini, sauté for a further three minutes. Add the tomato, thyme, salt and chilli flakes; reduce down for 10 minutes, stirring on occasion. Depending on how juicy your tomatoes are, you may need to add a little water if it looks dry.

Crack the eggs on top of the tomato base. Place a lid on top of the pan, checking the eggs regularly. Remove from stovetop when the eggs are cooked to your liking.

Serve with a sprinkle of fresh herbs, cracked sea salt and pepper.

Serves 2

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