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Spiced eggplant saladUsing the same principles as tofu, I have decided to embrace the eggplant and douse it in as many flavour-rich ingredients as I can.
Grilled salmon and vegetable mash
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- 4 x 200g salmon fillet, pin boned & skin removed
- 2 teaspoons wholegrain mustard
- ¼ cup light sour cream
- Vegetable mash
- ½ butternut pumpkin, peeled & diced
- 1 teaspoon olive oil
- 1 onion, peeled and finely sliced
- 1 small clove garlic, crushed
- 1 zucchini, grated
- 1 large carrot, peeled and grated
- 2 teaspoons low fat spread or butter
- salt and pepper
Place pumpkin into a microwave safe bowl and add a couple of tablespoons of water; cover and cook on high for 5 minutes or until pumpkin tender. Drain and set aside.
Heat oil in a pan over medium heat, add onion and garlic and cook 2-3 minutes until softened. Stir in grated vegetables and cook a further 5-8 minutes or until vegetables are cooked.
Toss cooked pumpkin in with vegetable mix and mash until smooth. Stir through spread (or butter) and season to taste. Set aside in a warm place until required.
Meanwhile, heat a char-grill pan over medium high heat. Cook salmon fillets for 3 minutes on one side. Turn over and cook a further 1-2 minutes for medium rare or until cooked to your liking. Remove and rest for a few minutes.
Mix mustard and sour cream together.
To serve, divide mash between four serving plates. Top with a salmon fillet and a dollop of mustard cream. Serve immediately.