Welcome to Rachel’s Corner…….
Cooking for me is one of the most natural and therapeutic things in my life. My experiences in the kitchen started when I was 15 and from there I just haven’t left. My inspiration and talent is defiantly drawn out from my mother, even thou we have very different styles and cook different things my passion and teachings come from her. I’m lucky to have access to an amazing library of cookbooks. In my spare time my mum and I love watching cooking shows and then replicating the recipes. Most recently I started my business, “From My Kitchen” which provides healthy and delicious snacks to your door. It creates a wonderful sense of balance and happiness in my life, knowing that I get to do what I love everything single day is the icing on the cake. I don’t think I will ever be leaving the kitchen, but that’s fine with me.
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Last week I went to a café and ordered this green alkalizing salad, it was so delicious and looked relevantly easy to make. As I do, I decided to tweak the recipe and make my own version of it. For this recipe I have used salmon but any protein will work fine.
Alkalizing Salad with Salmon
Large handful of spinach leaves
3 asparagus stalks
2 broccolini stalks or 2 florets of broccoli
Handful of frozen peas
8 green beans or snow peas
Good handful of any herbs (I use; continental parsley, mint, dill and coriander)
Handful of green spouts
100-150g of fresh salmon (With or without the skin and make sure the bones have been removed)
2 tbsp. of silvered or flaked almonds
2 tbsp. of good quality feta (optional)
2 tbsp. of Apple Cider Vinegar
Himalayan pink rock salt and a good quality pepper
Preheat the oven to 180°.
- Once the fish is washed. Use a cooking tray; place a piece of foil down first. Put the salmon skin side down and squeeze lemon and add salt and pepper.
- The salmon will take about 12-15 minutes, depending how well done you like it. I usually take it out just after 13 minutes.
- In a saucepan place boiling water, then if you have a colander that sits nicely on the pot place the asparagus, broccolini, beans, snow peas and steam for 3-4 minutes. If you don’t have access to a colander, boiling it in a pot will work fine.
- After 4 minutes, add the frozen peas and let it steam for another minute, then drain.
- In a medium size bowl add the spinach, sprouts, herbs (roughly chopped), avocado, almonds and feta.
- Roughly chop the steam ingredients, and add to the bowl.
- Once salmon is cooked, let it cool for 1-2 minutes then flake and add to the bowl of ingredients.
- The salmon should be quite juicy from its natural oils and lemon, if not you can add 1 tbsp. of olive oil. Add the apple cider vinegar and season to taste.