Oriental Salmon with Cucumber Ribbons, Grated Carrot, Every Herb in the World and Avocado on Rice

Before you read about my tantalising tangy teriyaki salmon recipe I'd be super grateful if you could have a wee watch of Match4Lara's video and like the Facebook page. In December 2015 Lara was diagnosed with Acute Myeloid Leukaemia and now needs a stem cell transplant to save her life. Her Chinese-Thai/Italian heritage makes it extremely hard to find a stem cell donor as matching types are an inherited trait. Only 3% of donors on the public stem cell registries are of mixed race. You will probably have seen the campaign on the national and international news and all over Facebook! We can continue to help by sharing her story but most importantly, by joining a national bone marrow registry. Click here to see how you can sign up.

Thank you beautiful friends x

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I've moved back home. The great thing about this is that all my meals are free, beyond delicious and cooked for me. The bad thing is I'm getting fat. Like pre-university two tonne tessie fat. My mum's cooking is better than anyone's in the world but we tend to eat towards midnight, are not illiberal with the butter/oil/cheese/naughtymeats/carbs and I have never been one to say no to seconds.

So, while she's away I've stolen my dad's card and have put us all on a mum-detox.

1. Pre-heat the oven

    I don't actually know how hot it should be because my oven is 25 years old and only has one 

    setting 

    Jamie Oliver says 200°c, 400°F, gas 6 

2. Place your salmon fillets skin-side down in foil on a baking tray and drizzle each with soy and

    teriyaki

3. Wrap the foil up tight and place the fillets in the oven for 15 to 20 minutes

4. Put the rice on to cook 

5. Grate your carrot and ribbon your cucumber

    I use the ribbon setting on my spiralizer. If you don't have one (pleb) you can use a vegetable 

    peeler to shave thin slices

6. Squeeze on the juice of a lime, lots and lots of soy and teriyaki, a few drops of mirin and fish sauce

7. Slice your spring onions all the way up the greens and roughly chop the coriander and mint

8. Mix in half of each and a handful of beansprouts

9. Drain the rice, rinse it with boiling water to get rid of the starch and lay it all out on a plate like so
   (absolutely stunning AMIRIGHT)

10. Layer on the veg and pour on the sauce so it seeps into the rice (YUMMO)

11. Place on the salmon fillets and drizzle over any juices

12. Cut up your avocado... better than I did

13. Use the remaining coriander, mint and spring onions to sprinkle over the top (/cover the
      monstrosity you have just created)

And serve (to your sister who is taking the detox seriously and is actually doing exercise. Hate.)

Don't mind my half eaten salmon... I forgot to snap a pic.

And there we have it. Simple to make. Leaves you feeling like a new person. Great for upping your inner glow, energy levels and bowel movements (hehe hope no-one read that but it's true).

SERVES 4

INGREDIENTS

Salmon

• 4 salmon fillets
• a drizzle of soy sauce
• a drizzle of teriyaki sauce

Vegetable medley

• 200g jasmine rice
• 5 carrots, grated
• 1 cucumber, ribboned
• 1 lime
• lots of soy sauce (probs like a quarter cup, mebe a third)
• lots of teriyaki (same same)
• a couple of drizzles of mirin (hehe v scientific)
• 5 dashes of fish sauce
• a handful of beansprouts
• 3 spring onions, sliced
• 1 avocado

Sizzling Spicy Shrimp on Guacamole, Sweet Potato Curls & A Poached Egg On Top

Sometimes, when you can't decide what to have for lunch, you've just gotta go for everything. Following two hours of intense concentration and desperate attempts to keep up in Latin, my friend and I decided to treat ourselves and knocked up this vibrant little lunch. It's the perfect combination of zesty, punchy guacamole, spicy lil' shrimp, healthy curly fries and an oozing yolk. I can't concentrate writing this because all I can think about is eating it again. It's healthy brain food, it's gluten and dairy free, and above all it really is rather delicious and will set you off satisfied for a productive afternoon (of trawling facebook).

1. Preheat your oven to 200 degrees.
2. Peel the sweet potato and spiralize away!

I am obsessed with my spiralizer. Courgette spaghetti? ACTUALLY tastes like pasta. Pretty little ribbons of cucumber in my salad? Don't mind if I do. Healthy curly fries? Why not. If you are not up-to date with your culinary equipment trends why not make some wedges. Not as hip but just as tasty.

2. Lay the curls on a baking dish, drizzle over a few glugs of olive oil, throw on a sprinkle of salt and place in the oven to cook for about 20 minutes - toss them around regularly.

Mine caught and burnt around the edges but I quite enjoyed the mixture of textures!

3. Finely dice the red onion, spring onions, red chili, avocados, tomatoes and chop up the coriander.

4. You should probably put on the kettle right about now.

5. In a bowl add the juice of the lime, the diced veg and a sprinkle of salt and pepper. Mash it all together with a spoon or fork.

If you aren't serving straight away, place the avocado seeds in the bowl with the guacamole to stop it from browning.

SUCH PRETTY COLOURS!

6. Add the boiling water to a small pan and the white wine vinegar (once again I used red because we are too stingy to invest in the white-kind).

7. Crack an egg into a cup or a ramekin, create a whirlpool in the pan and add the egg to the eye of the swirl.

Use fresh eggs it will help you so much to look really impressive when your eggs turn out oh-so-perfect and your friends are in awe and you are a smug poaching king.

8. Check on the curly fries cause no doubt you forgot to and they're burning and need a little toss about.

9. When the poached egg is ready (about 2 mins), take it out with a slotted spoon and dry it on some kitchen towel. Get on with your next egg.

10. I used a little bowl to shape my guacamole, then added the egg on top.

11. In a pan heat some oil with some spices of your choice. I went for a dash of paprika, cumin, chili powder, a large pinch of salt and a good grind of pepper.

12. When the oil's hot - throw in the raw prawns and keep them sizzling until they're pink. They'll be ready in a flash.

PLATE UP!

SERVES 2

INGREDIENTS

• 1 large sweet potato
• olive oil,  a drizzle
• salt and pepper, great big pinches

• 2 teaspoons of white wine vinegar
• 2 eggs

• 175g raw king prawns
• olive oil, a few glugs
• a generous sprinkle of spice: paprika, chili powder, cumin, salt, pepper

Guacamole

• 1 lime, juice 
• 1/2 red onion, finely diced
• 3 spring onions, finely sliced
• 1 red chili, finely diced
• 2 avocados, finely diced
• 150g baby plum tomatoes, finely diced
• 50g coriander, chopped
• salt and pepper, a sprinkle

A happy chappy I'd say.