Last Updated on December 7, 2018 by Fiona Maclean
Meal Planning Mondays – Balsamic Glazed Salmon with Baked Peaches and Goats Cheese
First of all, an admission and an apology. I don’t meal plan. Much of the time I graze, hopefully creatively, on what happens to be in the fridge/store-cupboard. Meal planning for me is something that is more necessary if you live in the country rather than five minutes walk from the supermarket or have family at home you need to cater for. But, doing the 5:2 diet, I think I probably need to do a bit of planning for a few weeks.
So, here’s my plan for this week.
Breakfast: Greek Yoghurt with 1 teaspoon of honey
Lunch: Beetroot, smoked mackerel and green salad
Supper: Balsamic glazed salmon, goats cheese and peaches with green salad
Chocolate cherry brandy brownie
Snack: Piece of Yorkshire parkin
Tuesday (5:2 fasting day)
Breakfast: Greek Yoghurt with 1 teaspoon honey
Lunch: Miso soup
Supper: Smoked haddock with rarebit topping on a bed of wilted spinach
Breakfast: Greek Yoghurt with peach
Late Lunch: Livorno fish stew
Supper: Unknown as I am going to a baking workshop!
Breakfast: Greek Yoghurt with peach or honey
Lunch and Supper: Review meals
Will depend a bit on how heavy Thursday is!
Breakfast: Greek yoghurt
Lunch: Rarebit on toast
Supper: Grilled Mackerel on the George Foreman grill with a yoghurt herb sauce
Foodies Festival at Battersea
Sunday (5:2 day)
Breakfast: Greek yoghurt
- 2 Salmon fillets
- 1 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 2 teaspoons Runny Honey
- 2 teaspoons Fresh Thyme
- 2 Peach
- 1 Capricorn Goats Cheese
- 1 Chilli deseeded and finely chopped
Make up the balsamic glaze by mixing the olive oil, balsamic vinegar, honey, thyme and chopped chilli well together. Season with salt and pepper
Put the salmon into a plastic tub and coat well with the glaze. Refrigerate for at least 30 minutes
Preheat the oven to 170C and line a baking tray with foil.
Put the salmon onto the tray and surround with peaches. Pour any remaining glaze over the peaches, then slice the goats cheese on top to
Pour any remaining glaze over the peaches, then slice the goats cheese on top, so each peach half is covered with a slice of cheese
Place in the oven and cook for 15-20 minutes depending on the thickness of the salmon
Serve with a simple green salad
OK you get the idea, I really don’t quite know how to meal plan.
But, this recipe is one I have really enjoyed. I wanted to showcase some of John at delishfish’s fabulous salmon, but I also needed/thought I needed to do another recipe for the Capricorn Challenge. Ethel is such a demanding goat! I have to admit, this one took a few times to get right. My first attempt involved covering the salmon with goats cheese, which was lovely to eat but not so pretty. And, I have included red chilli this time, because I like the extra heat. If you don’t, well, it’s nice without too (that was my original version)! I do have pears still in the fridge, but, instinctively I think this dish belongs with peaches because the texture is a fabulous contrast with the salmon…just that little bit fleshier and stronger flavoured than pears. And, I love the flavour combination of slightly salty smooth Capricorn goats cheese with the sweet peaches.