My Salmon Bites Salad Bowl has honey soy salmon pieces, an edamame and avocado smash and pickled cucumber. It is delicious!
I love this dish so much, it is healthy and vibrant and also filling and tasty! I love the way the sauce from cooking flavours the rice and that it is quick to cook.
The cucumber is pickled with white vinegar and sugar and it give the most divine sweet and sour flavour.
Ingredients
- cucumber
- sugar
- white vinegar
- podded edamame beans
- 400 grams salmon fillets, skin removed, cut into 3cm dice
- honey
- soy sauce
- 1 ½ lemons or 1 ½ tablespoons of lemon juice
- mayonnaise
- avocado
- oil for frying, vegetable or canola
- sesame seeds
- salad greens, I am using a few leaves of cos
- radish (optional), sliced
- 2 cups cooked rice, I have used black rice, brown or white also perfect
- Olive oil
- Salt
I hope you love this as much as I do, check out my other favourite salmon dish Salmon Chilli and Avocado Salad.
Onto my recipe for Salmon Bites Salad Bowl
Chicken & Bacon Pasta Bake
Ingredients
- 300 grams pasta – I use bowtie pasta
- 1 tsp butter
- 1 tsp oil
- 2 cloves garlic finely chopped
- 450 grams chicken thigh chopped into 2cm pieces
- 200 grams mushrooms thinly sliced
- 4 rashers bacon sliced into 2cm pieces
- 2 zucchinis cut into chunky slices
- 40 grams spinach approx. one handful
- 1 tsp Italian dried herbs optional
- 250 ml crème fraiche
- 100 grams grated Parmesan
- 1 cup grated cheese tasty, colby or mozzarella
- salt and pepper
Instructions
-
Cook pasta in salted boiling water as per packet directions. Once cooked, drain and reserve ¼ cup of pasta cooking water. Preheat grill to 200 degrees.
-
In a large, heavy based, ovenproof pan over a medium heat, add the oil and butter, once melted add the garlic, chicken, mushrooms and bacon. Season with salt and pepper. Stir occasionally while cooking.
-
After cooking for around 4 minutes, add the zucchini. Stir occasionally.
-
Deglaze the pan with the pasta water.
-
Cook until chicken and bacon are cooked through, around 3 minutes.
-
While the chicken is cooking make the crème fraiche cheese topping by mixing crème fraiche and parmesan cheese together in a bowl.
-
Add the pasta to the pan, mix to combine. Add spinach and herbs if using.
-
Place under the grill for 10 minutes or until golden and bubbling. Serve.
Recipe Notes
NOTES:
• If using dried Italian herbs add them when you add the zucchini
• My children don’t love herbs through meals, so I usually leave them out and this still tastes delish!
• I used my Kitco 32 cm casserole pan.
TIME SAVING NOTES:
• Cook pasta the night before, toss with a little oil to store and just be sure to save the pasta water to use in the sauce.
• Buy grated cheese and parmesan
• Cook the whole dish the night before or earlier in the day and simply bring to room temperature and grill when serving
• Make two at once and cook them both, then freeze one for a day you don’t feel like cooking. To reheat, defrost overnight and reheat in the oven.
BUDGET NOTES:
• You can sub out the chicken in this dish entirely.
• You can change the vegetables out depending on what is a great price at the supermarket.
• You can use frozen vegetables; frozen zucchini is great in this recipe as you fry it so it gets all delicious in the butter. You could use frozen peas instead of zucchini or mushrooms.
• Instead of this easy cheese topping you can make a white sauce topping with butter, flour, milk and cheese. See my cheese sauce recipe on the recipe for Beef Lasagna Roll Up’s on my blog.
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
FOLLOW ALONG AT MY FACEBOOK PAGE.
OR TAG ME ON INSTAGRAM @the_macpherson_diaries
The BEST meal I’ve eaten in weeks! Will be a new regular ❤️
Yay that’s so awesome to hear! So glad you enjoyed it 🙂 xx Jana