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This week I was on a mission to cook fresh summery food and I settled on a recipe from one of my favourite books The Detox Kitchen Bible. This book by Lily Simpson and Rob Hobson has 200 recipes, all of which are free from gluten, wheat, dairy and refined sugar.
If you’re looking for a detox recipe book, then I can't recommend this one enough. My problem with a lot of detox plans is it they are just for one person and if you live with friends or family then a single person meal plan doesn’t fit well into your everyday life. All the recipes in this book are for sharing meals, which means that you can cook delicious detox food and share it with your family and friends. I've found this makes it much easier to stick to!
Lily and Rob tell you which vitamins and minerals are in each recipe and what they can help you with. This particular recipe this is good for your heart, bones, digestion, skin, hair, nails, mind and fatigue…so just a few!
I have a love hate relationship with dill but there is no doubt that it goes really well with fish. This recipe with dill, capers, salmon, chives and lemon is a winning combination. It works well for lunch or dinner and will leave you feeling great.
Preheat the grill to medium and line a baking tray with greaseproof paper.
In a large bowl mix together the capers, chives, dill, lemon zest, salt and pepper. Add the egg and mix well.
Finely dice the salmon. It is important to cut it into small pieces otherwise the fishcakes will fall apart. Add to the bowl with the flour and mix well until combined. I recommend using your hands. Shape into two fishcakes.
Heat the oil in a frying pan to a high heat. Fry the fish cakes for 2 – 3 minutes on each side and then transfer them to the lined baking tray. Grill for 5 minutes on each side.
Serve the fish cakes with our Purple Power Salador a green salad.