Daily Archives: 10 January 2011

New Year Resolutions

Did you make a New Year Resolution? Well, here we are in week two of 2011 and I am struggling already.

Not to keep my resolution, but to start it!

My resolution is to lose weight, get fit and eat healthily. Sound familiar?

The first problem is a house packed with chocolates, snacks and goodies left-over from Christmas – just too many temptations.

But I am starting today. All temptations will be banished to the back of the cupboards and only good healthy food will be bought. Hmmm… we’ll see how long that lasts!

Have you made a New Year Resolution? How’s it going? Do you have any tips to ensure success?

A good place to start is the Fit and Healthy feature in the new Dairy Diary.

Tonight I will prepare the fantastic Salmon and Ginger Fishcakes recipe from Good Food, Fast. Delicious, healthy and ready it just 30 minutes.

Win a Dairy Diary Address Book

Start 2011 afresh with a brand new Dairy Diary Address Book. With 12 tabbed sections for family and friends, a section for emergencies and services plus tradesmen’s business cards you can keep everything at your fingertips.

Enter now!

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Salmon and Ginger Fishcakes

Salmon and ginger fishcakes with sweet-and-sour salad – Thai inspired flavours without fuss.

Salmon and Ginger FishcakesTime 30 minutes
Calories per portion 281 Kcal
Fat per portion 14.9gof which saturated 2.6g
Serves 4

Red chilli 1, deseeded and finely chopped
Caster sugar 2 tsp
Thai fish sauce 1 tsp
Lime juice 1 tbsp
Rice vinegar 1 tbsp
Cucumber ½, halved and cut into long, thin strips
Yellow pepper 1 small, deseeded and cut into long, thin strips
Carrot 1 small, peeled and cut into thin strips
Cherry tomatoes 12, halved
Skinned salmon fillets 500g (1lb 2oz)
Root ginger 4cm (1¾oz) piece, peeled and very finely chopped
Spring onions 4, trimmed and finely chopped
Salt and freshly ground black pepper
Vegetable oil 1 tsp
Coriander a bunch, stalks removed

1 For the salad, put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2 Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and spring onions and season to taste. Mix together and divide into eight. Using slightly wet hands, shape into eight fishcakes.

3 Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes on each side, until lightly golden and cooked.

4 Toss the dressing and coriander leaves through the salad. Divide between four plates and top each with two fishcakes.

Recipe taken from Good Food, Fast.

 

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