Pan Fried Salmon in Creamy Vermouth Sauce

I am slowly finding the motivation to lose the whole stone I have gained in the last 3 months since losing my mum. Everyone keeps telling me that it's ok to put on weight during this time, but it doesn't make you feel any better about yourself and my back is giving me trouble because I am so unfit. So it's back to Zumba for me and eating healthy but tasty to shift these excess lbs. I hope to start adding some more really tasty recipes to my food blog over the next few weeks.

At the moment the eating tasty part is absolutely crucial. I need to re-realise that with my style of cooking, following Weightwatchers means you do not miss out. I cooked this dish for the first time a few weeks ago for my husband and my father-in-law. At this time, my Father-in-law was ill and was staying with us. His 'mmms' meant that my dinner met his seal of approval, despite the fact his favourite meal was a nice pork chop or sirloin steak with a nice bit of fat around the meat. Sadly he passed away shortly after this (just 2 months after my mum). I'll always think of him when I carefully remove any fat from my meat in future, sadly now it will stay on the side of my plate and won't be on his.

This meal is based on a classic dish of fish in a creamy herb sauce, but it really is so simple to make it lower fat and WeightWatcher friendly with my little adaptations.

You'll need for 2:

• 2 x 115g salmon fillets, skin on
• Fry light spray
• 400g new potatoes
• Green beans / spinach / asparagus / kale / greens of your choice
• 1 tbsp dry vermouth
• 2-3 tbsp half fat creme fraiche
• 1/2 tsp dijon mustard
• Squeeze of lemon
• Small handful of chopped chives / parsley / tarragon
• 1 cup chicken stock (made using cube or stock pot or concentrate)
• Seasoning

Method:

• Put the potatoes in a pan of cold salted water and bring to the boil. Boil until tender. This should take about 20 minutes once boiling.
• After about 15 minutes, heat a non-stick frying pan. Spray with fry light. Pat dry the salmon fillets with some kitchen towel and season. Place the fillets skin side down in the frying pan and cook for 5 - 8 minutes. Turn and reduce the heat to medium and continue to cook. I like my salmon pink in the middle so 8-10 minutes should do it depending on the thickness. You can finish the salmon off in a hot oven for a few minutes to ensure it is cooked through if you prefer.
• Drain the potatoes in a colander and allow to steam dry for a few minutes
• Remove the salmon and keep warm on warmed plates whilst you make the sauce
• In the frying pan add the vermouth and after a few seconds add the chicken stock and boil away to reduce slightly. If using fine green beans or fine asparagus you can add these into the stock to cook for a couple of minutes so they maintain their bite. They will absorb the lovely flavours from the stock too. 

Asparagus cooking in the stock

• Remove the veg to the plates and season the sauce with plenty of black pepper and add the freshly chopped herbs. Take off the heat and add a squeeze of lemon and the half fat creme fraiche. Stir well and pour over the salmon and vegetables.
• Serve with the new potatoes

WeightWatchers ProPoints Per Serving: 12

Tuna Nicoise

I tend to make this a fair bit for lunch using tinned tuna (especially when I have lunch guests) as it's quick and easy and healthy and tasty.  Whilst I completely love this dish I always feel ever so slightly guilty when I make it. My husband is not so keen on tinned tuna and although he doesn't complain (that much) I can't help but feel a bit bad. 

So this week I decided to splash out on some lovely fresh tuna steaks and up the quantities so we could have it for dinner.  Apart from over-cooking the tuna ever so slightly (I am blaming that on my husband for saying it was too thick a steak!) it was really delicious and so full of interesting flavours and textures.  Amazingly I also felt much less bloated this morning as it is protein laden with less carbs then other meals I cook.  Am thinking this is the way forward....

You'll need for 2:

• 2 fresh tuna steaks - approx 140g each
• 2 eggs
• Half a pack of green beans
• 10 or so olives (in brine if you really want to keep your PP to a minimum)
• 2/3 a bag of salad leaves.  I used a mix of rocket, watercress & spinach
• 10 or so cherry tomatoes, halved
• Fat free french dressing
• Seasoning
• 350g new potatoes, halved or quartered if large
• A chunk of cucumber, chopped

What to do:

In a large saucepan place your potatoes and cover with salted cold water.  Bring to the boil. Then gently add the 2 eggs.  Set your timer for 7 minutes and turn the heat down to medium so it is simmering.  After 7 minutes remove the eggs and place in a bowl with cold water to cool. This time will give you ever so slightly soft yolk but if you want it runny, reduce it to 6 minutes.

Meanwhile prepare your salad / veggies.  Chuck all the tomatoes, cucumber, salad leaves, olives in a big bowl. Trim your beans if need be but don't put them into the bowl.

Heat a griddle or frying pan.  Very lightly oil the tuna and season.  The potatoes should take about 18-20 minutes to cook until tender.  Five minutes before you think the potatoes are ready (keep prodding with a knife to see how tender they are), get the tuna cooking. It's hard to say how long it will take but keep looking at the steak to see it changing colour.  If you like it very rare, just sear on both sides and allow to rest.  Remember it will carry on cooking after you have removed it from the direct heat so err on the side of caution (unlike me!)

Carefully peel the eggs and slice in half.

Two minutes before you think the potatoes are ready add the green beans.  Drain the potatoes and beans and once dry-ish add to the salad mix bowl.  Toss in 2-3 tbsp of fat free French dressing and serve on the plate.  Add an egg onto each plate and place your tuna steak on top.

WeightWatchers ProPoints Per Serving: 12