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Healthy Recipes


Full Member
S: 12st7lb C: 10st6lb G: 10st0lb BMI: 23.6 Loss: 2st1lb(16.57%)
Hi Everyone,

I have recently started a healthy cookery class in which I attend once a week and thought each week I will share with you all what I have learnt in this one thread.
Although being on LT I haven't been able to try any of it but my OH says it is nice.

Week 1

Poached Salmon with Dijon mushrooms and potatoes. Serves 4 ppl


4 fresh salmon steaks (about four ounces each)
2 cups dry white wine
2 cups of water
1 small onion

Mushrooms and Potatoes
1 medium onion
1 sweet green bell pepper
1 small carrot
1/2lb mushrooms
1/2 cup stock or boullion
1 tbsp dark soy sauce
1 tbsp Dijon mustard
1 tbsp cornstarch
freshly ground pepper

The Salmon
Measure thickness of salmon steaks to determine cooking time (roughly 10mins an inch).
Select a large deep skillet or similar pan with a lid. Cut a piece of aluminium foil just large enough to fit inside the top of the skillet. Add wine, water and onion to skillet. Bring to boiling; lower heat to simmer. Add salmon steaks to liquid in a single layer. (Just barely covered with liquid). Maintain simmer. Cover steaks with aluminium foil. Cover skillet with lid. Simmer until cooked.

For Mushrooms and potatoes
Chop the onion, deseed and chop the green pepper. Peel and grate the carrot and slice the mushrooms, halving them.
Sauté the vegetables in the water or stock, in a large frying pan, until most of the liquid is gone and the vegetables are soft.
Mix the remaining ingredients together in a bowl, adding a bit of water if you wish and add to the vegetables in the pan. Mix well and cook, stirring over low heat until thickened.
Cook a baked potato and pour sauce over the jacket.

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