Cajun Salmon Tortilla Bowls (Slimming World Friendly)

This is a really fun and delicious dish for all the family; if you're not keen on Cajun Seasoning, you could use a mix of herbs and spices that you do enjoy too or a fajita spice mix if you prefer.

I make these with some gently spiced black beans, some stir fried vegetables and a tomato salsa with a little kick from green chillies. 

The below serves four (2 adults, 2 kids in our case) and if you're following Slimming World like myself, use the mini tortilla wraps from Weight Watchers Wholemeal Wraps so one counts as your Healthy Extra B Choice and the other can be synned at 6 syns which is well worth it for this meal.

Cajun Salmon Tortilla Bowls

Here's how:
For the Tortilla bowls:

• x6 Weight Watchers Wholemeal Wraps
• Fry Light

For the salmon:

• 1/2 side of salmon or four fillets
• 2 tbsp Cajun Seasoning

For the veggies:

• 2-3 sprays of Fry Light
• 1 yellow pepper
• 1 red pepper
• 1 red onion
• 1 tsp Cajun Seasoning

For the black beans:

• Fry Light
• 1 tin of black beans in water 
• 1 red onion
• 1 garlic clove
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp coriander
• 1/2 tsp chipotle paste

For the tomato salsa:

• 2 ripe tomatoes
• 2 green chillies
• 1 lime
• Some coriander leaves and stalks (to taste)
• Pinch salt
• Pinch black pepper

Begin by popping the oven on at 180 degrees and placing a piece of foil onto a baking tray.

Now take a cupcake or muffin tin, and spray x6 of the holes with a one spray of Fry Light. Now gently push a tortilla wrap into each hole, and then spray again. Once all are in, place into the oven for about 8-12 minutes, until the 'bowls' have taken shape and the wraps are beginning to brown a little. Remove from the oven and set aside to cool.

Now place the salmon on top of the baking sheet, and spoon over the Cajun Seasoning; then use the back of the spoon to press into the salmon flesh. Place into the oven and cook for 12 minutes, then remove from the oven and allow to rest for a few minutes.

While the salmon is cooking, chop the three red onions or you could use two large ones. One third needs to be popped into a frying pan or wok with a little Fry Light, and one third into a saucepan with a few sprays of Fry Light. 

Mince the garlic and add to the saucepan with the red onion. Then open and drain the tin of black beans and add to the saucepan with the cumin, chipotle, coriander and cinnamon and leave to cook down for ten minutes, stirring every few minutes. 

For the vegetables, just slice the peppers up and throw into the frying pan or wok and add the Cajun seasoning. Give a shake or stir up every few minutes. 

Finally make the salsa by simply chopping the tomatoes and placing into a bowl. Slice the chillies and add the remaining diced red onion and then season with salt and pepper. Add the coriander (or you could use basil or mint if you prefer) and squeeze over the juice of the lime. 

When everything is ready, place 1 tortilla bowl onto the children's plates, and two onto the adults. 

Begin by spooning in the black beans. Next layer up the stir fried spicy vegetables, and then flake on some large chunks of the Cajun spiced salmon. 

Garnish with the tomato salsa on the side and if you have some jalopeno peppers these add a nice kick. If the kids find it spicy, fat free yoghurt or sour cream would work to cool this down a little too. Enjoy!

Here are some of my other Slimming World friendly recipes I've shared since joining a month ago.

Mini Turkey Koftes
Simple Fish Stew
Slow Cooker Chinese Pork with Noodles
Chilli Crab Noodles
Chicken and Chorizo Penne

Sticky Asian Salmon

Yesterday this was a bit of a thrown together meal with some Egg Fried Rice, as our original dinner plan was off when we unwrapped it, but it's something I do make regularly and it's absolutely delicious. 

It's super low-maintenance and can be on the table from preparations in less than 30 minutes. This is a family-orientated meal so I omit from cranking up the chilli heat, but if you like your food spicy, add a chopped red chilli to the sticky sauce, and more sriracha. 

If you want to make the Egg Fried Rice below is a quick and easy version of this.

Simply heat some sesame oil in a wok, add chopped spring onions, ginger and garlic and gently soften, then add any chopped vegetables you wish - I only added a chopped green pepper yesterday. Now add just one egg into a small area of the wok that you've made clear, and use a wooden spoon or spatula to mix it around as it cooks, almost as if you would with scrambled egg. Now add some soy sauce and if you have it a drop of Shaoxing wine before adding cooked rice (I always use microwave rice pouches for fried rice) and stirring well. If you have fresh chives, snip them over before serving. You can put pretty much anything you life in a fried rice, chopped ham, mushrooms, peppers, prawns, leftover meats; use whatever you have to hand.

Half a side of salmon is a perfect amount for our family of four, but you could of course use four fillets of salmon or however much you need for your household.

Sticky Asian Salmon

Here's how:

• Half a side of salmon
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 drop of fish sauce
• 1 tbsp sesame oil
• 3cm piece of ginger, peeled and finely chopped or grated
• 1 garlic clove
• 1/2 tsp Chinese Five Spice
• Juice of 1/2 lime
• 1 tbsp honey
• 3 spring onions
• 2 tbsp sesame seeds
• Pinch of salt and black pepper

Firstly pre-heat the oven to 180 degrees and get a decent sized oven-proof dish ready to easily fit the salmon.

Now place a piece of tin foil into the dish long ways, and the other way so that you can carefully, and loosely wrap up the salmon once it's in the dish.

Now to prepare the sticky sauce. In a bowl, add the soy sauce, sriracha, fish sauce, sesame oil, honey and seasoning (salt, pepper, Chinese Five Spice). Now mince in the garlic and grate or add the ginger. Do not discard the ginger skin that you've peeled off, instead place all on the bottom of the oven proof dish. Cut the lime in half and squeeze in the juice to the sticky sauce. Give it a good stir. 

Now place the salmon on top of the ginger peelings in the dish. Take a sharp knife, and make long, incisions across the fish, 3-4 will do, to allow the sticky sauce to get right into the fish as it cooks. They should be no deeper than 1/2 cm-1cm. 

Now finely slice the spring onions.

Pour the sauce all over the top of the salmon, use the knife or a spoon to open up each incision as you pour, so sauce gets in all over. 

Scatter over the sliced spring onions, and then the sesame seeds, and if you are using, a sliced red chilli too. 

Now loosely cover the salmon up with the foil, it shouldn't be all scrunched up close to the fish. 

Place into the hot oven and cook for 14 minutes exactly. Remove from the oven and serve with your Egg Fried Rice or whatever you are having alongside the Sticky Asian Salmon. Any remaining juices in the dish, you should spoon over the salmon too. Enjoy!

If you love a salmon recipe you may like some of these:
Smoked Salmon Carbonara
Thai Salmon Fishcakes
Quick Thai Salmon Noodle Soup
Salmon and Jersey Royals Traybake with Walnut and Basil Pesto
Easy Salmon Tacos
Salmon and Dill Potato Pancakes
Salmon and Dilly Gnocchi Bake
Mexican Style Salmon Fishcakes

Salmon and Dill Gnocchi Bake

This is a creamy and moreish salmon pasta bake that is a real crowd pleaser. 

I use half fat creme fraiche, but you could use full fat, and I've made this with smoked mackerel before, as well as bacon and chicken - it's a versatile base but I would change to thyme if making with chicken. 

The below is enough for 4-5 people and is a great make-ahead meal for mid-week.

Salmon and Dill Gnocchi Bake

Here's how:

• 3 spring onions
• 1 clove of garlic
• 300ml half fat creme fraiche
• 1 lemon 
• Half a side of salmon (or about 450-500g)
• 200g peas
• 150g spinach
• Handful fresh dill
• Drizzle olive oil
• Salt and black pepper
• 20g grated Cheddar or any other hard cheese
• 1 pack gnocchi

Pre-heat the oven to 180 degrees and place a large pot of water on to boil. 

Drizzle the olive oil into a large frying pan and place on a low heat.

Finely chop the spring onions and mince the garlic and add to the pan. 

Once they are soft add the creme fraiche and give a gentle stir. 

Zest the lemon and add to the sauce, then cut the lemon in half and add the juice of 1/2 the lemon to the sauce, again stirring. Season with salt and black pepper and then add the peas and spinach stir through and remove from the heat.

Now cook the gnocchi accordingly, if fresh it usually takes just two minutes and in the meantime chop the salmon into bite-sized pieces and add to the sauce mixture. Take about half of the dill and chop or pull apart and add into the sauce and give a final stir through.

Drain the gnocchi and add to the sauce and give a good stir to ensure it gets a really coating and then pour or spoon everything into an oven-proof dish. Try to distribute as evenly as possible and then give a final seasoning, scatter over the grated cheese and the remaining dill. 

Salmon and Dill Gnocchi Bake

Place in the oven for twenty minutes. Enjoy!