Simple and Healthy Lunch: Asparagus, Salmon and Mustard Sauce !

Blossom by blossom the spring begins.

Algernon Charles Swinburne

Ingredients (2 servings):
– 500g white asparagus
– 200g salmon

Mustard sauce ingredients:
– 1 tsp Dijon mustard
– 2 boiled eggs (or 2 boiled eggs)
– 3 tsp mayonnaise
– 2 tbsp lemon juice
– 2 tsp olive oil

Serving ingredients:
– fresh parsley

Method:

1 Mustard sauce: combine sauce ingredients and mix
2 Asparagus with salmon
2.1 Wash and peel white asparagus
2.2 Boil asparagus in the pan with salmon for 14 minutes in salted water
3 Serve boiled asparagus and salmon with mustard sauce and chopped fresh parsley !

Tarte Flambée with Smoked Salmon and Zucchini !

Time has fallen asleep in the afternoon sunchine

Ray Bradbury
Tarte Flambée with Smoked Salmon and Zucchini

Dough ingredients:
– 220g wheat flour
– 1 egg yolk
– 2 tbsp olive oil
– 100ml warm water
– 1/2 tsp salt

Filling ingredients:
– 200g sour cream
– 1 small red onion
– 1 small zucchini
– 200g smoked salmon
– chopped dill for serving

Directions:

1 Preheat the oven to 220C
2 Mix dough ingredients and knead the dough for 5 minutes
3 Roll out the dough into an oval 3-4mm height
4 Put the dough on the baking paper and bake at 220C for 8 min without a filling
5 Meanwhile chop onion, slice zucchini into rounds and slice salmon into stripes
6 Remove the baking tray from the oven, spread the sour cream over the dough, then add chopped onion, zucchini and salmon slices
7 Bake Tarte Flambée for another 10 minutes at 220C
8 Serve with chopped dill! 🙂

Creamy Salmon and Rice: quick and delicious lunch !

No one’s serious at seventeen,
When lindens line the promenades

A. Rimbaud
Creamy Salmon and Rice

Ingredients (for 2 servings):
– 180g salmon
– 100ml 33% cream
– 180g Basmati rice
– salt for boiling rice
– 1/2 tbsp olive oil for frying

Serving ingredients:
– 60g Parmesan
– 2-3 scallion sprigs
– 1/2 tsp black pepper

Method:
1 Grate Parmesan into a bowl and put in the fridge
2 Wash and cut scallion into thin rings, put in a separate bowl
3 Boil rice in salted water until ready and keep it warm while cooking salmon
4 Wash salmon and cut into 1-1.5cm cubes
5 Fry salmon for 5 min in olive oil at middle heat, add 33% cream and stew for another 5 min
6 Transfer the rice into the serving bowls and put the salmon over the rice
7 Sprinkle the dish with grated Parmesan, chopped scallion and black pepper
8 Serve !

Spinach Pancakes with Salmon and Honey !

If you have a garden and a library, you have everything you need.

Marcus Tullius Cicero
Spinach Pancakes with Salmon

Pancakes ingredients (~8 pancakes):
– 200g fresh spinach
– 300ml Kefir
– 2 eggs
– 7 tbsp wheat flour
– 3 tbsp olive oil
– 2 tsp sugar
– 1/2 tsp salt

Serving ingredients:
– 30ml acacia honey
– 100g smoked salmon
– a few raspberries

Method:

1 Wash spinach and squeeze it in a colander to get rid of extra water
2 Mash spinach in a puree with an immersive blender or in a food processor
3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth
4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!)
5 Fry pancakes until golden at medium heat 1-2 minutes each side
6 Serve the pancakes with smoked salmon, acacia honey and raspberries
7 Enjoy and have a great sunny Saturday !

Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂

Salmon with Quince and Rice: quick and delicious lunch !

See, see how the sun has moved onward while we talked. Nothing can stop it in its course.

Eiji Yoshikawa
Salmon with Quince and Rice

Ingredients (2 servings):
– 180g salmon
– 2 fresh quinces
– 120g white rice mixed with wild rice
– 3 garlic cloves
– 2 tbsp butter for cooking quinces
– 1tbsp olive oil for cooking salmon
– a few sprigs of parsley for serving
– 1/4 tsp salt
– 1/4 tsp black pepper

Method:

1 Salmon:
1.1 Wash salmon and absorb extra water with paper towels
1.2 Chop garlic cloves
1.3 Cook it for 4-5 minutes each side until golden in olive oil
1.4 Add chopped garlic cloves to the skillet 2 minutes before salmon is ready
2 Quinces:
2.1 Wash quinces and de-seed them
2.2 Slice quinces into 0.3-0.5 cm width pieces
2.3 Melt butter in the skillet
2.4 Stew quince slices for 15 minutes in butter at medium heat
3 Rice: boil it per instruction in salty water
4 Serve cooked salmon and quinces over the boiled rice: season with salt & pepper and decorate with chopped parsley
5 Enjoy!

Rye-bread tuna sandwiches !

Ce fut le temps sous de clairs ciels…

Paul Verlaine
Rye-bread tuna sandwiches

Ingredients (2 servings):
– 130g canned tuna fish
– 120g Almette or another soft creamy cheese
– 1/2 chopped onion
– 1/2 finely chopped dill bunch
– 1 teaspoon lemon juice
– 1 teaspoon mayonnaise
– pinch of salt & a bit of black pepper
– 6-8 triangle slices of rye bread
– one sprig of green onions for serving

Method:
1 Prepare tuna mixture = tuna fish + cheese + chopped onion + chopped dill + mayonnaise + lemon juice + salt + pepper
2 Cut rye bread into triangle slices and toast them if you prefer them toasted 😉
3 Put the tuna mixture on the slices, enjoy it and have a great Sunday !