Friday night is always fish night in the Bradshaw house hold.
In fact, it’s almost like it’s become an unspoken rule; an ‘assumption’ if you like, that at the end of the Friday, when we sit together to unwind from the week and catch up on general life, there will be some form of fish number on the table. Hey, it’s a tradition that I am by no means complaining about: Fish is unquestionably my favourite food – and it goes with out saying that the things you can do with it is ENDLESS.
Now – although most weeks I do try and get as creative as I can to keep things fresh – recently I’ve been falling back to this particular recipe as a fail-safe dinner that leaves every one with a plate licked clean and a satisfied stomach (with a little extra room for dessert, obvs)…
A spiced salmon fillet (wild is always best!) served aside the CREAMIEST parsnip mash you will ever grace your lips and a helping of harmonious sauteed vegetables that compliment the dish juuuust perfectly.
AH YEAH! Come. To. Mama.
I’m not usually one for tooting my own horn – but the flavours going on here are just on another level. Very simple; but elegant at the same time. And you wanna know the best part?
The parsnip mash has only 3 ingredients, the salmon takes just 15 minutes to cook AND the vegetables… Well, I guess that they just require a little shimmy shimmy in a pan. What’s not to like?
Easy, effortless and lip smacking good.
NOW we’re talkin’!
Enjoy your #FridayFishNight my wonderful readers – and be sure to show me how you do on Instagram @sophiesblend #sophiesblend!
- 4 salmon fillets
- 1 tsp turmeric
- salt and pepper
- 1 tbsp coconut/olive oil
- 4 cups spinach
- 1 red onion, finely sliced
- 2 leeks, chopped
- 1 clove garlic, finely minced
- 8 parsnips
- 50ml almond milk
- lemon and olive oil
- Preheat the oven to 180 degrees, before prepping the parsnips for the mash. Simply wash, peel and chop them up in to small slices to steam for about 15 minutes, until very tender.
- Whilst you're waiting for those to cook, place the salmon fillets in a baking dish and sprinkle with the turmeric, lemon, salt and pepper. Bake in the oven for 15 minutes.
- Meanwhile, saute the red onion, garlic and leeks with the oil and a pinch of salt in a pan for roughly 10 minutes - keeping them on a medium heat and stirring often to ensure they don't brownn. Throw in the spinach for the last few minutes until wilted.
- Transfer the parsnips in to a blender with the almond milk, salt and pepper and whizz up until nice and smooth. Alternatively, just use the old fashioned masher technique - but be sure to work at it to get that smoothness!
- Serve everything up on a plate with a drizzle of lemon and olive oil - then dig in.