Salad Dressings/Marinade

I am about to give you a few recipes in one post that will elevate your dish. Prepping these in advance and storing them in the fridge will save you so much time and give your dish instant flavour. You can add them to literally anything.

Chilli Green Yoghurt

This can be added to salads or marinating your chicken. It Is so good with white meat. The following measurements are for a batch that I store in the fridge and I chuck it all in a blender and takes no time.

Ingredients: 5 TBSP of yoghurt, 3 cloves of garlic (more if you love garlic), 2 thai green chillis (optional), juice of 1 lemon, salt and black pepper to taste, a large handful of coriander. Blitz this all together and use it as a dip/dressing/marinade whatever you like.

Simple Salad dressing

I whip this up quickly and is the base of all my salads, its pretty simple and common. But I see a lot of dried salads out there that need this lemony kick. You can prepare this in advance or just drizzle over the salad you just made.

Ingredients: half a juice of a lemon, drizzle of olive oil, sprinkle of salt. I add dried herbs too. In my cupboard I always have dry parsley, oregano, mint, basil. A sprinkle of this makes your salad more exciting.

Tahini Based Sauce

Ingredients: 7 Tbsp of tahini, squeeze 1 lemon and add it gradually while you mix. Its going to coagulate into a thick paste. Add water gradually until its like a smooth thinned out sauce. Add salt to taste, a handful of finely chopped parsley.

Prepping this in advance and leaving it in the fridge saves me a lot of time. I love adding this to my roasted veg. I love roasting cauliflower, broccoli, aubergine. The tahini goes so well with these vegetables. Also, another drizzle this on salads or legumes, chickpeas or lentils. YUM!!!

Salsa

This one is so versatile and can be added to anything. We want to brown the veg though for more flavouring and acidity.
What we will grill (I use a non sticky pan and put it on high heat); chop the following in half and place it face down to brown the veg, 3 tomatoes, 3 onions, 6 garlic cloves. Then grill as a whole 2 sweet peppers and 3/4 chilli peppers.
After they have a nice colour on them, add them to a blender with salt, juice of 1 lime and juice of 1 lemon, black pepper and a large handful of coriander, drizzle a lot of olive oil. Enough to blend it all together. Store in a jar and place in the fridge….of course, you can add more chilli depending on how much you love chilli. I even add dry chilli flakes to the mix for an extra kick.

Hope you try these and I guarantee you are going to love them.

My Delicious Salmon Marinade

I love my salmon to be juicy, zesty, chilly, and garlic-y. One night I just thought let me try all these spices and juices together and let me tell you, when I ate that salmon after it came out the oven…I rushed to my phone to write down what I added before I forgot.

Here is what I added for two fillets of salmon;
– Juice of 1 lemon
– 2 tbsp of soy sauce
– grated ginger (around 3cm)
– 2 grated cloves of garlic (or 3 cloves, if you love garlic go ahead ADD MORE!)
– Fresh chilli or dried chilli flakes (whatever you have, and you can add as much or as little as you like depending on you chilli tolerance)
– Sprinkle of salt & Black pepper
– Sprinkle of Tarragon or any dried herb you have in the cupboard. Coriander or parsley would go just as well too.

I put this in my pre-heated oven for 10-15 mins et voila. Alongside some greens and a salad. I drizzled some olive oil too on my plate for some extra juice-ness.
I would recommend if you have time to marinate this in the morning or a couple of hours before and keep it in the fridge for dinner. You will get a stronger flavour.

Enjoy this one guys! Let me know what you think.