trick or treat?

the stylists make it look prettier than I do…

Todays blog a day challenge is all about treat meals, what I had, how it made me feel… yep.

I had a treat meal last night. Shock horror, I hear you say. That wasn’t on the plan!

No, it wasn’t, but when the moon is free wheeling through Taurus, a girl needs to trick her senses into thinking she’s feeding her instincts. And When the Moon is free wheeling through Taurus (I know I already said that) lettuce rarely satisfies the cravings.

What you want is something that’s soft in the mouth, pretty to look at, tasty to eat, and smelling amazing. You want something that satisfies all your senses. And how do you do that on 1200 cals a day? You trick your body with a treat that isn’t really a treat.

So, this is what I made last night. The recipe serves 4, but to keep the calories where they needed to be, I left the avocado out of the salad and served it separately- ok, a couple of small pieces made it onto my plate. I also portioned my salmon out smaller and served the dressing on the side.

The recipe comes from Spirit Houses‘ Hot Plate. I love cooking from this book- great recipes, most of which are naturally low cal because of all the wonderful herbs and spices.

The ingredients list for the dressing looks long, but if you’re like my family, we always have these in the pantry. Most Coles and Woolies stock them these days. Also, don’t be too precious about the herbs in the salad- just bung in whatever you fancy.

Soy Glazed Salmon with Avocado, Sesame & Mirin Dressing

(serves 4)

For the salmon:

  • 4 x 150gms Salmon Fillets
  • 1 tablespoon kecap manis
  • 1 tablespoon soy sauce

Sesame & Mirin Dressing:

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 teasp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 teasp wasabi paste
  • 1 teasp white sugar
  • black pepper
  • salt
  • 2 tbsp vegetable oil

Avocado Salad:

  • 2 cups watercress sprigs (or rocket)
  • ½ cup coriander
  • ½ cup chervil
  • 1 avocado (peeled & diced)
  • 1 lebanese cucumber (diced)
  • 2 spring onions (trimmed & thinly sliced)
  • 2 tbsp pickled ginger
  • punnet of cherry tomatoes

Place salmon in bowl & coat with the soy sauces. Set aside in the fridge while you do the rest.

Heat barbecue to medium & brush with oil. Cook salmon for 2-3 minutes on each side- a little longer if you don’t like it rare-ish.

For the dressing: Bung it all in a blender & whizz or use some extra calories and whisk.

For the salad: Mix it together & pour over half the dressing (the rest can be used to drizzle over the salmon).

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