Salmon Tofu with chilli bean sauce

Ingredients (serves 2):
500g salmon, cut into small pieces
2 pieces silken tofu, diced
2 cloves garlic, minced
6 cherry tomatoes, halved
4 tbsp chilli bean sauce
1 tbsp oil
4 spring onions, cut into 1cm pieces

Method:
1. Heat the pan over medium heat and pour oil. Add minced garlic.
2. When the garlic starts to brown, add salmon, tofu and cherry tomatoes.
3. Next, add the chilli bean sauce. Lower heat and simmer for about 10 minutes till salmon and tofu are cooked through.
4. Sprinkle spring onions on top and serve.

Recipe source: Simply Her magazine (Mar 2007)

Bagged salmon with capsicums and olives

Spanish inspired quick meals - Part 2.

Ingredients (serves 4):
4 salmon fillets
olive oil
2 tsp honey
2 cloves garlic, chopped
sprinkling of dried herbs of your choice (oregano, fennel, rosemary, etc), optional
salt and pepper to taste
1 red capsicum, chopped
1 red yellow capsicum, chopped
12-15 cherry or honey tomatoes, halved
12-15 black olives, pitted and halved
large squares of grease-proof paper for wrapping fish

Method:
1. Rub salmon fillets with salt and pepper, honey, olive oil, chopped garlic, and if using, about 1 tsp of herbs of your choice.
2. Place 1 piece of fish in the centre of each sheet of grease-proof paper.
3. Divide capsicums, olives and tomatoes among the fish. Place them on top and around the fish.
4. Wrap each fish up in the grease-proof paper and scrunch the top to secure.
5. Place them in a baking tray so that the juices will not run out.
6. Bake in an oven at 200 deg C for 10 minutes until cooked.

Tips:
Prepare this in the morning and store in the refrigerator. Bake it when you return. Add a sprinkling of paprika if you want it a little spicy.

Recipe source: Family magazine (Feb 2007)