Day 5: the lurgy is abating. Had a minor panic that there might have been caffeine in the Lemsip sachets I’ve been glugging but no, even they aren’t any fun.
Watercress is in season so tonight was watercress and salmon frittata with a roast butternut squash and tomato salad. Gluten and dairy free.
What to use
- 1 boneless and skinless fillet of salmon
- a big handful of watercress
- 2 free range eggs
- 5 chunks of butternut squash
- 5 cherry tomatoes
- chopped parsley
- salt and pepper
- olive oil
How to use it
Poach the salmon by wrapping in tinfoil and putting it in the oven for 15 minutes at 180C. At the same time put the butternut squash in to roast with a drizzle of olive oil, a sprinkle of paprika and some sea salt. I used frozen butternut so I left it in for another 15 minutes after I took the salmon out.
When you’re ready to make the frittata, put some olive oil in a non-stick pan and add the watercress. Stir gently til it starts to wilt a bit.
Flake your salmon fillet and add to the pan. Beat your eggs and season well. You can add a bit of cream, cheese, some chilli, herbs etc. I used salt, pepper and parsley.
Pour the egg over the salmon and watercress and leave to set for 5 minutes. Put into a 180C oven for an additional 5 minutes or until it looks done enough for you.
I mixed the roast butternut with some tomatoes and added olive oil, lemon juice and salt.