Salmon & Peach Salad

This dinner goes into the 'food on the table in under ten minutes' file. We literally walked in the front door from scootering the sidewalk and by the time my small fries had got their shoes off and washed their hands, I was just about ready to plate up. 

Ingredients: 

1 salmon fillet (ideally wild caught, but if not, antibiotic free)

2 hard boiled eggs (I always have a supply to hand but if not you can do this while you cook the salmon)

1 organic potato, peeled and sliced into thin rounds (like crisps)

1/3 cup frozen organic peas

1 peach, deseeded and finely sliced

Olive oil for frying and dressing

Defrost the salmon in the microwave for one minute. While this is happening, get your eggs boiling if you don't already have them prepared. Transfer the salmon fillet to a small skillet and fry with a little olive oil over a moderate heat. 

Place the thinly sliced taters in a microwave safe dish and cover with water. Microwave for circa 4 - 5 minutes (depending on the strength of your microbeams) until al dente. Meanwhile, prepare the peach and flip the salmon so that it's browned on both sides and cooked evenly. 

Transfer the cooked potato to the salmon skillet and gently move around to flake the salmon and coat the potato in a little oil. Add the peas. 

Leave to fry on a low heat for a minute longer while you peel the (by now) hard boiled eggs and slice finely (I used one of those nifty egg slicers that doubles up as a little-person-guitar. You know what I mean). 

You're done. Assemble the salad and top with a little extra organic EVOO to serve. 

My kids LOVE this, and you can obviously vary the ingredients to include your own child's favourites - strawberries, or chickpeas in lieu of salmon. Just try to get a balance of veg, fruit and protein. 

Salmon Spaghetti

A great way to get those vital omega 3s into fussy eaters, as well as some sneaky veg, this pasta is a sure-fire hit.

You will need
A handful of spaghetti, snapped in half and cooked according to packet instructions
100g butter
2 tablespoons spelt/wholemeal flour
1 cup low fat milk
1/2 cup grated cheese
1/2 cup grated or finely sliced veggies (cabbage, zucchini, eggplant, carrot all make great additions)
Large tin pink or red salmon
1/3 cup finely chopped fresh herbs (I used parsley and Dill)

Melt the butter in a saucepan over moderate heat. Once it begins to bubble and has turned a lustrous gold, add flour and stir until you have a ball. Add milk in very small quantities, starting with a tablespoon, and stir continuously.

Once you have a nice, thickening white sauce, add the veggies and cheese. Strain off the salmon and incorporate, mashing down so that there are no large chunks. Add the drained, cooked pasta and the parsley, stir over low heat, then serve. This is a firm favourite for us- the white sauce mix cooks in the time it takes to boil pasta. From start to finish this is a fifteen minute dinner.