Crispy skinned salmon with lemon, dill and caper sauce

Serves 4

1 tsp olive oil
4 fresh salmon fillets, (skin on)
80ml(1/3 cup) thickened cream
1 Tbsp finely grated lemon rind
1 T lemon juice
10 g butter
1 egg yolk
2 Tbsp baby capers, rinsed, drained
2 Tbsp chopped dill (I didn’t have dill so used spring onions)

Heat a large non stick frying pan over a medium-high heat. Add oil and place salmon in pan, skin side down. Season top of salmon with a little salt and pepper. Using a spatula or egg flip, keep the salmon pressed lightly to the surface of the pan. The skin should have contact with the surface, if left alone, it will curl up.
After about 3 minutes, turn the salmon and cook for a further 2 minutes or until cooked as desired. Remove salmon from pan, cover to keep warm.
Meanwhile, in a separate small pan, heat cream and rind over a low heat until hot. Add juice and butter, stir to combine. Remove from heat and add egg yolk, whisk until the sauce thickens. Just before serving, stir in the capers and dill. Add a twist of freshly ground black pepper.
Serve salmon and sauce with boiled potatoes and steamed asparagus.

(As we didn’t want to smell out the caravan with the salmon, we cooked the salmon on the barbeque. We only used two pieces of salmon for Mike and I but still used the same amount for the sauce. It is a delicious and very easy meal.)

Recipe copied from the November 2009 Woman’s Weekly

Artichoke dip

1 Can(jar) marinated artichokes drained and diced
2 sliced spring onions
2 T mayonaise
2 T sour cream
1 clove garlic crushed
Parmesan cheese grated
French bread, thinly sliced (about 1 cm wide)

Place first five ingredients in bowl and mix well. (If a little dry add more mayo and sour cream)
Place in small baking pan. Spread evenly and cover with grated parmesan cheese.

Place under grill until brown or place in medium oven until cheese is melted and has turned golden.

Remove, and have guests spread on sliced bread as required.

I prefer cooking this dip in the oven as the artichokes get softer, but our caravan only has a grill so I use that.

It is always a great hit.

Chicken with sweet chili sauce and feta

Serves 4

200g diced feta
1 clove garlic(crushed)
150 mls sweet chili sauce
2 chicken breasts ( approx 650 g)
3 slices red onion
1 handfull chopped coriander
olive oil
juice of half a lime
350mls thickened cream

Cut chicken into bite size pieces. Dice onion.
Quick fry chicken, garlic and onion in a little oil until chicken is nearly cooked and onion is soft.
Drain off excess juices.
Pour in sweet chili sauce and 3/4 of the feta.
Stir on high for 2-3 minutes.
Add 350 mls of thickened cream and reduce until thickened on med heat. Add lime juice.
Before serving, stir through coriander and remaining feta.
Serve on rice with steamed broccoli.
(we also use this recipe with prawns in place of the chicken)