Recipe Recap: Get some exotic yumminess into your menu!

There’s nothing like adding a bit of character and spice into your daily menu to keep your meals interesting and bursting with flavour. Here are my top finds that I have stumbled upon last week and thought were a definite must share! Starting with…

Tikka Salmon With Red Lentil Dahl by Taste.com.au

Ingredients (Serves 6)

• 1/4 cup (70g) low fat, thick Greek-style yoghurt
  
• 3 tablespoons tikka curry paste
• 6 salmon cutlets
• 1 cup (200g) red lentils, rinsed, drained
• 1/2 teaspoon ground turmeric
• 2 tablespoons sunflower oil
• 1 red onion, thinly sliced
• 2 small dried chillies 
• 1/2 cup fresh curry leaves 
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon brown mustard seeds
  
• 2 garlic cloves, thinly sliced
• Optional: Pappadams and mango chutney, to serve

1. Combine yoghurt and curry paste in a bowl and season. Add salmon, turning to coat, then cover and chill until needed.
2. Place lentils, turmeric and 4 cups (1L) water in a pan. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 8-10 minutes until lentils are soft but retain some texture. Set aside.
3. Place 1 tablespoon oil in a pan over medium heat. Cook onion for 2-3 minutes, stirring, until softened. Stir in chillies, curry leaves, spices, garlic and 1/2 teaspoon salt, then cook for 1 minute until fragrant. Stir into lentils.
4. Heat remaining 1 tablespoon oil in a pan. Cook fish for 2-3 minutes each side until almost cooked, but still rare in the centre.
5. Divide dahl and salmon among plates. Serve with pappadams and chutney.

Lentil Salad with Moroccan Coconut Dressing by iFoodreal

Ingredients (Serves 4)

• 3/4 cup lentils, dry (2 cups cooked)
  
• 1 large bell pepper, chopped
• 1/2 long English cucumber, seeded & chopped
• 1 large tomato, chopped
• 1 cup cilantro, chopped
• 2 green onions, chopped
• Lemon/lime for garnish

• 1/3 cup light coconut milk, canned
• 1 tbsp lime or lemon juice
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/8 tsp red pepper flakes

1. Cook lentils as per package directions. My method: In a small pot, combine 3/4 cup lentils with 1 + 1/2 cups water, bring to a boil, reduce heat to low and cook for 17 minutes. Remove from heat, let stand covered for 5 minutes and fluff with a fork. Lentils should be cooked al dente.
2. In a small bowl, whisk together Dressing ingredients and set aside.
3. In a large bowl, add Salad ingredients, pour prepared Dressing over and gently mix to combine. Serve cold or warm, with whole wheat pita and a lime/lemon wedge on a side.

Jamaican Jerk Chicken with Mango Salsa by Prevention RD

Ingredients (Serves 4)

Jerk Chicken:

• 4 garlic cloves, minced
• 1/4 tsp cayenne pepper
• 2 Tbsp fresh ginger root, grated
• 2 tsp dried thyme
• 1 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp paprika
• 1/2 tsp cardamom
• 1/4  tsp sea salt and ground pepper, to taste
  
• 1 Tbsp honey
• 2 Tbsp malt vinegar
• 1/4 cup olive oil
  4 (5 oz) skinless, boneless chicken breasts

Mango Salsa:

• 1 ripe mango, peeled and cubed
• 1/2 English cucumber, seeded and diced
• 1/4 red onion, diced
• 1/4 cup cilantro, roughly chopped
• juice of 1 lime

1. Combine all ingredients for the jerk chicken (garlic through olive oil) in a ziplock bag; add chicken and fondle to coat. Refrigerate chicken to marinade several hours, or up to 24 hours.
2. Preheat grill to 205°C . Grill chicken 7-8 minutes per side until cooked through.
3. Meanwhile, combine mango salsa ingredients in a medium bowl. Serve salsa alongside chicken.

If you would like to get your recipes featured, then simply let us know! Email your recipe to info@nutrition-az.com and we will happily share the yumminess with the world! 

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