20 Apr The Spiralled side dish. Lemon butter salmon, goats cheese and spiralled butternut squash.
The beauty of the Spiraller is it’s versatility.
By posting some recipes for you over the past few days I wanted to show you why taking up the 75discount off the Spiraller is worth the grabbing. In a nutshell you e mail these guys, buy the product at 75%discounted price all in exchange for an unbiased review, simple!
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I have an opportunity to offer you guys a vegetable spiralizer from Amazon worth £12.99 at a 75% discount in exchange for leaving an unbiased product review on amazon once you have given the spiralizer a test run.
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There are only 50 up for grabs!
Prime Folks Co will then email you the link to their amazon listing along with the 75% promotion code and instructions on how to buy.
Now for a very speedy and super tasty mid week dinner.
For the lemon garlic salmon.
–2 cloves garlic minced
–4 fillets (small-medium) salmon
–Freshly ground pepper
–Generous squeeze fresh lemon juice
–Abernethy butter ( a sizeable chunk. I think you can never have too much real butter)
–Two sheets tinfoil to make little tents. This way the fillets basically steam themselves inside the foil tent.
Place salmon on foil, I put two on each sheet.
Add chunk of butter to the top of each fillet along with good grind of pepper and generous squeeze lemon juice.
Make tinfoil into a little triangle shaped tent sealing off any holes at the top. It’s like a loose sleeping bag for the salmon.
-Place in a pre heated 190oc oven for fifteen to twenty minutes
For the spiralled butternut squash
– Butternut squash
– Abernethy butter
– handful of uncooked spinach
– goats cheese
Peel and cut the butternut squash into quarters, from the top of the squash to the bottom, not across the ways.
Starting with the smallest point of the sliced squash, push and twist it through the vegetable spiralizer.
It may be tricky and stop,start at the beginning, but once you feed the initial piece through, the little ribbons should follow and fall out.
Place ribbons in pot boiling water for 2 mins.
Drain and set aside.
Sautéed spinach in Abernethy butter.
Toast the pine nuts in at the end with the sautéed spinach.
Mix pine nuts and spinach with butternut squash.
Add to plate along with salmon, decorate with goats cheese on top of butternut squash mixture.
Steam one full head of broccoli, sugar snap peas, green beans or parboil in large pot of boiling water with pinch of salt.
Add to the plate. Enjoy!