Seafood weekly menu 17/2021

Falafel Taco Bowl!

by Fattig.student
Vegan
Vegetarian
Dairy-free
40 min
Falafel Taco Bowl!

ingredients

  • 1 clove garlic
  • 1 x red onion
  • 1/4 pack fresh coriander
  • 200 g chickpeas
  • 1/2 tsp salt
  • 1/2 dl plain white flour
  • 1/2 x romaine lettuce
  • 1 x tomato
  • 1/2 x avocado
  • 1/4 pack tortilla chips
  • 1/4 x lime

method

  1. Mince the garlic, and cut the red onion and coriander.
  2. Rince the chickpeas in cold, running water. Add them to a bowl along with garlic, half the red onion, half the coriander, flour and salt. Mash by hand or in a food processor until you have a coarse dough.
  3. Shape the dough into small, flat patties, and fry in a frying pan with plenty of oil or butter until gplden brown on both sides.
  4. Chop lettuce and tomato, and mash the avocado.
  5. Make a simple salsa by mixing together the chopped tomato, remaining red onion (diced) and coriander in a small bowl.
  6. Now fill your serving bowl with lettuce, falafel, tomato salsa, mashed avo and tortilla chips. Top with fresh lime juice.
  7. If you follow the weekly menu, half of the tomato salsa should be set aside for another dinner.

Homemade Salmon Burgers

by Fattig.student
Fish
90 min
Homemade Salmon Burgers

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 2 clove garlic
  • 1/4 x red onion
  • 1/4 pack fresh coriander
  • 200 g salmon fillet
  • 1 dl sour cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 x romaine lettuce
  • 1 x tomato

method

  1. Start by making the burger buns. Combine flour, dry yeast, salt and lukewarm water in a bowl, and knead the dough for about 10 minutes.
  2. Shap the dough into buns, and place on a baking tray lined with parchment paper. Let the burgers rise to double size (about one hour).
  3. Mince the garlic and coriander. Cut half the red onion into rings and dice the other half.
  4. Cut the salmon fillet into fairly small cubes.
  5. Add half of the minced garlic, red onion and coriander to a bowl, along with half of the diced salmon fillet. Use an immersion blender or food processor to blend.
  6. Fold in the remaining salmon pieces and shape the dough into patties. Fry them in the pan on medium heat with some oil or butter until golden on both sides. Sprinkle with salt while frying.
  7. Bake the hamburger buns at 200 degrees celsius for about 15 minutes.
  8. Combine sour cream and the remaining minced garlic to make the garlic sauce, and season with salt and pepper.
  9. Serve the salmon burgers and fresh buns with garlic sauce, lettuce, tomato and red onion rings.

Deconstructed Burritos

by Fattig.student
Vegetarian
Gluten-free
40 min
Deconstructed Burritos

ingredients

  • 1 dl rice
  • 1/2 pack taco spice mix
  • 200 g chickpeas
  • 1/4 x romaine lettuce
  • 50 g corn
  • 1 dl sour cream
  • 1/2 x avocado
  • 50 g cheese
  • 1/4 pack tortilla chips

method

  1. For this dinner we'll be using the leftover tomato salsa we made earlier this week.
  2. Boil rice together with the taco seasoning, and whichever amount of water instructed on the rice pack.
  3. Drain and rinse the chickpeas well in cold water. Combine with the rice once it's done.
  4. Chop the lettuce and place on a plate with corn, taco rice and tomato salsa.
  5. Top with sour cream, mashed avocado, grated cheese and tortilla chips.

Salmon Nachos!

by Fattig.student
Fish
30 min
Salmon Nachos!

ingredients

  • 1/2 x red onion
  • 200 g salmon fillet
  • 50 g corn
  • 1/2 pack taco spice mix
  • 1/2 x lime
  • 1 tbsp olive oil
  • 1/2 pack tortilla chips
  • 100 g cheese
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 x avocado
  • 1 dl sour cream
  • 1/4 pack fresh coriander

method

  1. Dice red onion and cut the salmon into cubes, and add to a bowl with corn and taco seasoning. Add lime juice and olive oil, and mix well.
  2. Place tortilla chips across the bottom of an ovenproof dish, and top with the salmon mixture, and then grated cheese. Bake in the centre of the oven at 200 degrees celsius for about 10-15 minutes.
  3. Make guacamole by mincing garlic and mashing avocado in a bowl. Combine and season with salt and pepper.
  4. Top the salmon nachos with sour cream, guacamole and fresh coriander.
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