Slimming World - Salmon and Cucumber Sushi

Serves 4

Ready in 25 minutes plus chilling

Syns per serving - ½ Syn on Extra Easy

Ingredients

198g/70z sushi rice, rinsed thoroughly and drained

284/½ pint water

salt

¼ tsp artificial sweetener

57ml/2fl oz rice wine vinegar

2 large sheets dried sushi nori (seaweed sheets), cut into halves

57g/2oz wasabi paste (Japanese horseradish)

198g/7oz skinless salmon fillets, cut into strips 5mm/¼ in thick

½ medium cucumber, peeled, deseeded and cut into thin batons

½ red pepper, deseeded and cut into thin strips

dark soy sauce, to serve

Method

1. Place the rice in a saucepan with the water and bring to the boil. Cover and simmer for 7-10 minutes, then remove from the heat, leave covered and allow to cool.

2. When the rice is cool, place in a bowl, season with a pinch of salt and add the artificial sweetener and vinegar. Mix well.

3. Lay out the nori sheets on a work surface, shiny-side down, and spread a little of the wasabi paste onto each sheet. Spread a quarter of the rice mixture evenly over each sheet, leaving a clear 1cm/½ in gap at the top.

4. Divide the salmon strips, cucumber batons and red pepper strips between the nori sheets and roll them up tightly, using a sushi rolling mat (or aluminium foil). Place in the fridge for 30 minutes to chill, then cut each roll into six pieces.

5. To serve, place the sushi rolls onto a flat serving platter with the soy sauce to dip into.

Slimming World - Salmon Nicoise Salad

Serves 4

Ready in 30 minutes

Syns per serving - Free on Extra Easy

Ingredients

198g/7oz baby new potatoes, halved

salt and freshly ground black pepper

4 large skinless salmon fillets

198g/7oz green beans, trimmed

2 lettuce hearts, leaves separated

1 yellow pepper, deseeded and cut into small pieces

198g/7oz midi or large cherry tomatoes, halved or quartered

1 red onion, peeled and thinly sliced

4 eggs, boiled to your liking, halved or quartered, to garnish (optional)

For the dressing

4 tbsp fat free vinaigrette

juice of 1 lemon

1 level tsp wholegrain mustard

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes or until tender. Drain and set aside.

2. Place the salmon fillets in a saucepan and pour over water to cover. Bring to the boil, reduce the heat and poach for 12-15 minutes or until cooked through. Remove from the saucepan with a slotted spoon and drain on kitchen paper.

3. Blanch the green beans in a large saucepan of lightly salted boiling water for 2-3 minutes, drain and refresh under cold running water. Drain again and transfer to a large mixing bowl with the potatoes, lettuce leaves, yellow pepper, tomatoes, and red onion. Flake the salmon into bite-sized pieces and add to the salad ingredients.

4. Make the dressing by whisking all the ingredients together in a bowl, season well and pour over the salad ingredients. Toss gently to mix well then divide the salad between four serving plates. Garnish each serving with a boiled egg, if using, and serve immediately.

Slimming World - Smoked Trout and Potato Salad

Serves 4

Ready in 20-25 minutes

Syns per Serving - ½ Syn on Extra Easy

Ingredients

312g/11oz baby new potatoes, halved

salt and freshly ground black pepper

6 spring onions, finely sliced

12 cherry tomatoes, halved

4 sticks celery, finely sliced

57g/2oz each of green and red seedless grapes, halved

6 tbsp each of finely chopped dill and mint

312g/11oz hot-smoked trout fillets

For the dressing

4 level tbsp extra light mayonnaise

100g/3½ oz fat free natural yogurt

1 level tbsp mustard

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes. Drain and set aside to cool.

2. Place the potatoes and spring onions in a shallow serving bowl. Add the tomatoes, celery, grapes, and chopped herbs.

3. Remove the skin from the smoked trout and flake into the potato mixture.

4. Mix the dressing ingredients together in a bowl and season well. Pour over the salad and toss to mix well. Serve immediately at room temperature.

Slimming World - Baked Pesto Cod with Garlic Mash

Serves 4

Ready in 45 minutes

Syns Per Serving - Free on Extra Easy

Ingredients

2 medium courgettes, sliced thinly lengthways

4 large, thick skinless cod fillets

2 garlic cloves, peeled and crushed

6-8 tbsp very finely chopped basil

finely grated zest and juice of 1 lemon

salt and freshly ground black pepper

312g/11oz vine tomatoes

For the mash

1kg/2lb 4oz potatoes, peeled and roughly chopped

100ml/3½fl oz hot water or vegetable stock

2 garlic cloves, peeled and crushed

6 spring onions, finely sliced

Method

1. Heat a large griddle pan and griddle the courgettes in batches for 2 to 3 minutes on each side. Remove and keep warm.

2. Preheat the oven to 200c/Gas 6. Place the cod fillets in a large shallow dish in a single layer.

3. Place the garlic, basil, lemon zest and juice in a mortar and pestle and mash until fairly smooth. Season well and spread this mixture over the top of the fish. Add the tomatoes to the dish and bake for 12-15 minutes or until cooked through.

4. Meanwhile boil the potatoes in lightly salted water for 12-15 minutes or until tender. Drain thoroughly and mash with the hot water or stock. Stir in the garlic and spring onions and season well.

5. Divide the garlic mash between four warmed plates and place a cod fillet on each. Serve immediately with the griddled courgettes and roasted tomatoes.