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Grilled Salmon Fillet
Salmon Fillet (400g)
2 Tbsp Lemon Juice
3 Tbsp Grape seed Oil
Salt & pepper to taste
Marinate salmon fillet in lemon juice and grape seed oil for 1 hour. Sprinkle with pepper. Place on grill for 3 minutes each side. Remove from heat and place in foil. Sprinkle with salt and seal for 5 minutes. Place foil onto grill, skin-side down. Cook for 3 minutes & serve.
Tomato and Basil Bruschetta
4 slices Tuscan style bread
2 ripe tomatoes
Fresh parsley
1 Tbsp Grape Seed Oil
1 clove garlic
Salt & pepper to taste
Thinly slice tomatoes. Chop parsley and garlic into tiny pieces and mix with Grape seed oil, salt and pepper. Toast bread. Brush mixture onto each slice of bread and add slices of tomato. Serve warm.
Lemon Fish Fillet
340g fish fillet (snapper, sea bass, sole, flounder)
2 Tbsp Grape Seed Oil
3 Tbsp capers
White wine or broth for cooking
Salt & pepper to taste
Heat Grape seed oil in a saute pan. Place fish in heated oil. Saute for 1-3 minutes per side based on thickness of fish. Remove fish and cover with foil. Heat pan again and deglaze with a splash of wine or broth. Add capers. Season with salt and pepper. Pour sauce over fish and serve on preheated plates.
Zucchini and Basil Soup
¼ cup Grape Seed Oil
½ medium-sized onion
2 cloves garlic
1 litre water or vegetable stock
900g zucchini cut into slices
¼ cup basil leaves (chopped)
¼ cup heavy cream or milk (optional)
Saute onions and garlic in Grape seed oil for about 10 minutes. Add water or vegetable stock. Bring to simmer and cook for 10 minutes. Add zucchini slices and return to boil. Simmer for 20 minutes. When soup is cooked, remove from heat and let cool. Transfer to blender or mix with hand mixer to puree. Add fresh basil and blend. Prepare croutons.
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