insideKENT Magazine Issue 70 - January 2018 | Page 65

FOOD+DRINK
DITCH THE DIET Recipes
THIS NEW YEAR, WE'RE ALL ABOUT 'DITCHING THE DIET'. WE TALK THE
TALK ON P93-94, SO NOW IT'S TIME TO WALK THE WALK – THERE ARE
OODLES OF REALLY TASTY RECIPES OUT THERE THAT UTILISE HEALTHIER
ALTERNATIVES IN THEIR INGREDIENTS, BUT STILL PRODUCE THE MOST
DELICIOUS OF DISHES…HERE’S SOME TO WHET YOUR APPETITE.
Alcohol-Free Rosé and Lemon Marinated Salmon (4)
www.eisberg.co.uk
Ingredients: Method:
• 4 fresh salmon fillets
• 2 lemons
• 100ml Eisberg alcohol-free rosé
• 50ml extra virgin olive oil
• 1/2 tsp crushed dried chilli
• Pinch of black pepper
• A few sprigs of fresh thyme
• 800g baby potatoes
• 2tbsp fresh pesto
• 100g mixed lettuce leaves
• 2cm piece cucumber, sliced
• 25g olives
• 1 spring onion, sliced
• A few sprigs of fresh parsley, leaves picked 1. Preheat the oven to 180°C fan/200°C
conventional.
2. Zest the lemons and reserve a little for
garnish, then place the rest into a small bowl
or dish. Squeeze in the lemon juice. Whisk in
the Eisberg alcohol-free rosé, olive oil, crushed
chilli and black pepper.
3. Place the salmon fillets in a dish or bowl
and pour over two thirds of the marinade to
coat. Cover and chill for at least half an hour.
5. Meanwhile, boil the potatoes in boiling water
for about 15 minutes or until tender, then drain
and stir in the pesto.
6. Make the salad with the leaves, cucumber,
olives, spring onion and parsley.
7. Serve the salmon with the thyme sprigs and
lemon zest sprinkled over and potatoes and
salad on the side. Pour the rest of the marinade
into a jar to drizzle over.
4. Place a piece of foil onto a baking tray and
oil lightly, then transfer the fillets to the foil.
Roast for 20 minutes or until the salmon is
just cooked.
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