Baked Salmon Bowl with Blanched Asparagus

This is a recipe for an easy salmon bowl with baked salmon and blanched asparagus. It comes together very quickly as the fish only needs around 10 minutes to bake, and the asparagus are done in only a few. The longest process in this recipe is waiting for the rice to cook, which can vary according to the type of rice you use. For this recipe I used my favorite brand of jasmin rice.

The ingredients list shows the amount of each ingredient needed to make one bowl, so if you are preparing this dish for more people, keep this in mind and use more of each ingredient. In this dish I used tamari sauce which is a gluten free alternative to soy sauce but if you don't need to eat gluten free you can use regular soy sauce instead.

Ingredients:

200 gr salmon filet

1/2 cup rice

1 tbsp mayonnaise

1 tbsp tamari sauce

100 gr asparagus

1/2 avocado

1/2 cucumber

1 tsp mayonnaise

1 tsp tamari sauce

50 ml plain yogurt

1 tsp lemon juice

1 cm fresh ginger

2 handfuls arugula

Instructions:

1. Prepare the marinade for the salmon: in a bowl, mix the mayonnaise and the tamari sauce. Coat the salmon with the mixture on all sides and put it on a baking sheet lined with baking paper. Bake for 10-12 minutes at 180 degrees.

2. Rinse and cook the rice.

3. Blanch the asparagus by placing them in a large pot filled with boiling water for 2-3 minutes. After you take them out of the pot, place them in a bowl filled with very cold water to stop the cooking process.

4. Peel and slice the avocado and cucumber, and wash the arugula.

5. Prepare the serving sauce: in a bowl, mix the mayonnaise, yogurt, tamari sauce, lemon juice and finely chopped ginger.

6. Serve by placing rice in one side of the bowl, and the arugula in the other. Top with blanched asparagus, cucumber and avocado. Place the salmon filet on top, and drizzle everything with the yogurt sauce. Serve immediately. Bon appetit!

Gluten Free Spinach and Cheese Tart with a Potato Base

A gluten free tart that requires no flour whatsoever for the base, not even the gluten free kind? Why yes, the star of this dish is a humble potato. With the help of some delicious cheddar cheese, the potato becomes the base or the crust of this tart. Filled with spinach, cheese, and sun-dried and cherry tomatoes, this tart is an amazing option for a delicious and filling lunch.

The best part about this recipe is that you don't have to eat it only while it's warm - it keeps well in the fridge for two days (maybe even longer, but it was completely gone after two days in our house) and can be eaten as a cold dish as well. This means you can take it with you to work or university or on a field trip and have a delicious and filling dish ready on the go.

Ingredients:

420 gr potatoes

200 gr spinach (frozen)

1 onion

1 tsp brown sugar

100 gr cheddar

1 tsp dried basil

2 tsp oregano

handful of cherry tomatoes

8-10 sun-dried tomatoes

300 gr cottage cheese

1 egg

100 ml yogurt

Instructions:

1. Peel the potatoes, and grate them on the same grater setting used for apples (with the bigger holes). Put the grated potatoes into a bowl with cold water and leave it while you prepare the rest of the ingredients.

2. Pour hot water over sun-dried tomatoes and leave them to re-hydrate.

3. Grate the cheddar cheese and set it aside.

4. Slice the onions and put them into a pan with some oil or ghee and add some salt. Stir occasionally, cooking on medium high heat and after a few minutes add a teaspoon of brown sugar and keep stirring while the onions caramelize.

5. Drain the grated potatoes and dry them. Put them in a big bowl and add the grated cheddar and salt. Mix well.

6. Oil the tart baking pan and press the potatoes firmly into it, so that if forms a compact base. Bake it for 10-15 degrees at 180 degrees, until you see that the edges of the tart have started to become golden and the bottom doesn't look soggy.

7. Take the spinach (you can also use fresh spinach if you have it) and sautee it with some olive oil. If you want to, you can add some garlic to it.

8. In a bowl, add the cheese, egg, and yogurt. Season with salt, basil and oregano. Add the chopped up spinach, dried tomatoes that you've cut into smaller pieces and half of the caramelized onions and mix everything well. Slice the cherry tomatoes.

9. When the potato and cheddar base baked to a golden color, take it out of the oven. Pour the cheese and spinach mixture. Place the cherry tomatoes on top, along with the rest of caramelized onions. Bake for 25-30 minutes at 180 degrees, until the cheese filling sets.

10. Let it cool down and serve. Bon appetit!

Savory Crepes With Asparagus

The asparagus season is wonderful because there are so many delicious ways to eat these little green trees. Last spring I made a lovely gluten free asparagus tart with goat cheese and prosciutto, the recipe for which you can find here and now I've decided to share with you a very easy lunch recipe that features blanched asparagus wrapped in a gluten free crepe made with certified gluten free oat flour and rice flour. It's a very easy and healthy lunch and I hope you'll enjoy it as much as I have!

Ingredients:

1 egg

80 ml milk

2 tbsp oat flour

1 tbsp rice flour

1 tsp baking powder

150 gr asparagus

sour cream

handful of cherry tomatoes

salad greens

Instructions:

1. Add one egg to a bowl with a little bit of salt and milk. Mix well to combine.

2. Add the oat and rice flours and the baking powder and mix.

3. Heat a pancake pan with a little bit of oil and cook the crepes until golden on both sides.

4. In the meantime, blanch the asparagus. Bring a pot of salted water to a boil and then add the asparagus. Cook them for two to three minutes, until dark green. Take them out and put them in a bowl with cold water to stop the cooking process.

5. Wash the salad greens and cherry tomatoes, and chop the tomatoes into smaller pieces.

6. Take a crepe and spread some sour cream on top. Add the asparagus, tomatoes and salad greens, wrap it and serve immediately. Bon appetit!