Rosy Lamb with Creamy Balsamic Vinaigrette

Ingredients:

Salad: Any fresh vegetables of your choice (here white onion, tomato,cucumber)

Sauteed Veggies: Asparagus, Green beans, Broccoli, Cauliflower, they go well with lamb! (in the picture i used some of lunch’s leftovers: Bell pepper, Red onion, Garlic, Soy sauce)

Dressing: Creamy Balsamic Vinegar mixed with Dijon Mustard

Meat: Lamb fillet

Heat olive oil over a medium heat. Season the lamb fillets with salt and pepper and pan fry until nicely browned on the outside, and soft medium pink in the middle — about six minutes a side. Remove from the pan and set aside to rest.

Prepare your desired veggies & salad, cut your fillect in slices & place on top, then add the dressing and serve!

—-

Crispy Salmon Salad

What you need:

(Kitchen foil)

Skinless Salmon back filet, Lemon juice

Canned or Fresh Mushrooms, Red Onion, Garlic, 1-2 tsp. Low Sodium Soy Sauce

Yellow Pepper, Tomato, Cucumber,White Pepper, Balsamic Vinegar

1.Prepare your salad first (cut cucumber, tomato, yellow pepper and add white pepper and some balsamic vinegar)

2.Preheat your oven(max heat for upper and lower heating coils) or your non-stick frying pan.

Cut the salmon filet into bite-sized pieces, and marinate them with lemon juice.

Put a piece of kitchen foil on your baking sheet or pan

Lay the fish cubes on the foil once its hot , then add the chilli on top of each.

Now roast each side 2-3minutes, adding more lemon juice towards the end

( for oven: leave baking sheet inside until the upper side of the fish gets golden brown)

3. Last thing left is to mix the mushrooms , garlic and onions together and roast them with a bit of low sodium soy sauce.

————————————–

Now put the 3 steps together,

and serve!