When the summer months approach I always wonder what to cook for dinner. Even in the summer I still enjoy a warm meal. Fish is normally always on the menu especially at this time of year. It always reminds me of being by the sea on holiday with my little family. Salmon is one of our family favourites. We eat this all year round but to me it tastes even yummier in the warmer months.
Salmon is a very nutrient dense food that can help with a variety of aliments. Salmon takes care of the nervous system, it can also help to reduce stress and depression and it’s really good for our cardiovascular systems too. One fact I did not know about this humble fish is that it can keep our bodies hydrate during summer. Most fish helps to hydrate the body but salmon has a better capacity too. It can also keep the body cooler as well. Plus it tastes delicious in this dinner. Well worth trying soon.
Do you love salmon and what do you eat it with in the summer? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp Knife
- Chopping Board
- Baking tray
- Saucepans x 2
- Salmon fillets x 4
- Cashew nut cream cheese x 1 recipe
- Dill x 2 handfuls
- Brown rice x 300g
- Green beans x 2 handfuls
- Salt x 1 tsp
- Lemon x 1
- Make the cashew nut cream cheese as per the recipe.
- Preheat the oven to 180°C or gas mark 4.
- Wash the rice through twice through the sieve.
- Place the rice into the small saucepan.
- Fill the pan with water so it is 2 centimetres higher than the top of the rice.
- It can be measured with the first crease on your middle finger.
- Or you can measure with a ruler 2 centimetres from the bottom of the spoon and mark with a pen.
- Add half a teaspoon of salt to the pan.
- Turn the hob onto high and bring the water in the pan to the boil.
- Then turn the heat down to low and leave to simmer until all the water has evaporated.
- While the rice is cooking put the salmon into a baking tray and cook for about 12 – 15 minutes.
- The salmon will fall easily away from itself once it’s cooked.
- Now while to salmon is cooking put the other small saucepan onto a high heat on the hob.
- Add water to the pan and the other half a teaspoon of salt.
- Bring the pan to the boil.
- Then add in the green beans and bring to the boil again.
- Turn the heat down and leave to simmer for 3 – 5 minutes.
- Once the green beans are cooked drain through the colander and add to the rice.
- If the rice is taking a long time to cook, turn the heat back up and keep stirring until the water disappears.
- Then add in the green beans.
- Serve the rice into the bowl or onto the plates.
- When the salmon is cooked place it on top.
- Chop the dill and mix into the cashew nut cream cheese recipe.
- Pour the cashew nut cream cheese and dill sauce onto all four plates.
- Cut the lemon into four quarters and put a quarter onto each plate.
- Then serve and enjoy.
Roasted Salmon with a Cheesy ‘No Cheese’ Dill Sauce was a bit hit in our house. My husband Howard and son Ted didn’t even noticed it wasn’t a sauce made with dairy on top of the salmon. (And now I’m watching a pig flying over the house, hee, hee!) OK yes they did notice but still enjoyed the meal all the same. The cashew nut cream cheese for this meal could be made in advance and frozen. Then defrost the day before you want to eat it. However you decide to eat this meal, as always, please enjoy! xxx