Chicken BeeHoon Soup with Salmon

Ingredients:

1. 1 whole free-range antibiotic-free chicken (cut into 4 parts and skin removed)
2. Washed and cut choy sum vegetable (1 packet)
3. 5 cups of filtered water
4. Sea-salt
5. Poached Egg(s)
6. 1 slice of salmon (baked)
7. 500gm of brown rice beehoon

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1. Put the chicken into a large pot and fill it with the 5 cups of water.

2. Add approximately 1 teaspoon of sea-salt.

3. Bring it to a boil on high-heat and then allow to simmer on low-heat for 2 hours.

4. In the meantime while waiting for the soup to be done, soak the beehoon until it is soft. Drain the water away and set aside.

5. Debone the salmon and break into small pieces.

6. As the soup is almost done, take the choy sum and blanched it in the soup for a few minutes until soft.

7. Take a medium sized serving bowl and place some beehoon in it. Add the choy sum and a poached egg and fill the bowl with the piping hot soup. Add some salmon pieces on top. You can also garnish with some fried garlic.

8. Allow to soak for about 5 minutes before eating.

Bon appétit!

Salmon Fried Rice

Ingredients:

1. 1 large slice of salmon (baked and then deboned and shredded to fine pieces)
    For recipe, please click on LINK
2. 4 cups of cooked sushi rice
3. 1/2 bulb of garlic (sliced into thin pieces)
4. Sunflower oil
5. Sea-salt

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1. Heat up a wok.

2. Drizzle a small amount of sunflower oil.

3. Once the oil is heated up, add the sliced garlic.

4. When the garlic is slightly browned, add the salmon and rice.

5. Mix everything thoroughly and add sea-salt to taste. Stir fry for another five minutes.

6. Once it is done, scoop up onto serving dish and serve while hot.

Bon appétit!

The Salmon Wild Rice Dish

Ingredients:

1. 1 large piece of salmon (baked, deboned and shredded to fine pieces)
* Click on LINK for recipe on how to bake the salmon.
2. 1 cup of sushi rice
3. 2 cups of wild rice
4. Poppy Seeds
* Alternatively, you can use sesame seeds if you are able to tolerate.
5. Sea-salt

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1. Combine the sushi rice and wild rice in a large pot. Wash thoroughly.

2. Pour about 2 cups of water and boil for about 15 minutes on high heat and 15 minutes on medium heat. (Or you could just use a rice cooker. It's much easier and hassle free.)

3. Bake the fish which is seasoned with sea-salt.

4. Debone the fish and shred it into fine pieces.

5. Once the rice is done, add it to the shredded fish.

6. Add 1/2 teaspoon of sea-salt and sprinkle some poppy (or sesame) seeds to the dish and mix thoroughly.

7. Serve warm.

Bon appétit!

Low-Salicylate Baked-Garlic-Salmon

Ingredients:

1. 1 slice of salmon
2. Garlic (chopped finely)
3. Sea-salt
4. Sunflower oil

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1. Preheat oven at 200C.

2. Pat dry the slice of salmon with paper kitchen towel.

3. Place on a baking tray (lined with baking paper) and rub some sea-salt on both sides of the salmon.

4. Sprinkle the finely chopped garlic on the salmon and add a dash of sunflower oil.

5. Bake for about 25 minutes.

6. Serve with rice and a dish of vegetables.

Bon appétit!

Salmon Rice Balls

Ingredients:

1. 3 cups of sushi rice

2. 300gm of salmon

3. 1/2 teaspoon of sea-salt

4. *Sesame seeds (optional)

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1. Boil the sushi rice.

2. Bake the salmon in the oven at 220C for 20 minutes.

3. Once the salmon is done, debone the salmon.

4. Once the sushi rice is done, mix the deboned salmon, the sea-salt and the sushi rice together until they are well blended.

5. Tear out a piece of cling-wrap which is the size of an A4 paper.

6. Scoop 2 tablespoons of the mixed rice and twirl the cling-wrap until the mixed rice becomes the shape of a ball.

7. If you can tolerate sesame seeds, you can add sesame seeds to the salmon rice balls.

Bon Appétit!