It’s Father’s Day on Sunday and I’ve a yummy quickish dinner idea which would be perfect for celebrating: Grilled chipotle salmon with spring onion and chilli flatbread
I say quick, the recipe says 15 minutes prep time, which was probably right, but for some reason it took half an hour from ending the prep to us eating. I think I just tagged too much. Ok, I also had two kids clambering about and demanding all sorts of food. Even the just turned one year old knows how to request food.
Back to this Father’s Day recipe. This recipe is in collaboration with White’s Oats, and uses their White’s Speedicook porridge oats which are really fine grained and make delicious porridge – B loves her morning porridge and gobbles up even more than usual when she has these ones. I collaborated with White’s Oats for Mother’s Day when I made Oaty Potato Cakes with Smoked Salmon – it was delicious too!
White’s porridge oats, and particularly the Speedicook oats, are great for cooking with and form a lovely consistency to the pancakes I made last time, as well as the flatbread I made this week. As you can tell we’re huge salmon fans, and now I must say I hadn’t used chipotle sauce before, but it’s definitely one we’ll be using again and again. I often make salmon with sweet chilli sauce, rice and peas, however, this recipe was so simple and a very tasty alternative.
So, if you’ve left your lunch reservation for Sunday too late, why not impress your other half by cooking this. We’ve just eaten it tonight, as I just had to test it out and we already have reservations for Sunday, so I guess my hubby gets two Father’s Day dinners. Ain’t he lucky!
Here’s the recipe, including my first attempt at making flatbread. It was much easier than I ever thought!
I also added a bit of red pepper on the top as well.
Grilled chipotle salmon with spring onion and chilli flatbread
Preparation time: 10-15 minutes
Cooking time: 20 minutes
100g (31/2oz) White’s Speedicook Porridge Oats
4 salmon fillets, skinned
4 tsp chipotle paste
200g (7oz) 0% fat Greek yoghurt
1 lime- juice
175g (6oz) plain flour
150ml (5fl oz.) warm water
1 tbsp. olive oil
4 spring onions, trimmed and finely chopped
1 tsp mild chilli powder
1 tbsp. sunflower oil
1 little gem lettuce, finely shredded
1 large carrot, peeled and finely shredded
Small handful fresh coriander
Thinly sliced red chilli to garnish
Salt and freshly ground black pepper
To make the salmon:
Preheat the grill to high. Line a tray with foil and arrange the salmon fillets skinned side down onto the foil.
Season with salt and freshly ground black pepper and spread with the chipotle paste to cover.
Grill for 8-10 minutes until beginning to char and are cooked through.
To make the sauce:
Meanwhile, peel and remove the stone from the avocados. Place the flesh into a food processor with the lime juice and yoghurt and whizz until thick and smooth. Season to taste and chill until ready to use.
To make the flatbreads:
Mix together the oats, plain flour, water, olive oil, spring onions, chilli powder and salt and freshly ground black pepper to form a soft dough. Divide into 4 equal sized pieces.
Place a large piece of cling film onto a work surface, dust with plain flour and place one piece of dough in the centre. Dust with more plain flour and cover with a second piece of clingfilm. Roll out to a rough 20cm (8in) circle.
Brush a non-stick frying pan with the sunflower oil and heat. Peel off the cling film and cook the flatbread for 1-2 minutes on each side until browned.
Keep warm in the bottom of the grill underneath the salmon. Wipe out the frying pan with kitchen paper and brush with a little more oil and heat. Repeat the process to give you 4 cooked flatbreads. (The dough will be soft so you need to use new pieces of cling film and keep dusting with plain flour)
Spread each flatbread with some avocado puree. Scatter over some shredded lettuce and carrot. Break the salmon into pieces and scatter over the top with the coriander and red chilli to garnish.
I also added a bit of red pepper to the top of mine as I’d cut up too much for the girl’s dinner.
These oaty flatbreads were so easy to make, I was shocked. I haven’t tried making flatbreads before but definitely will be in the future. Just like the delicious breakfast I made for Mother’s Day this recipe also uses White’s Speedicook, this is another recipe which has made it into our family favourites.
Share your creations, you’ll see in the pictures, mine doesn’t look entirely the same as the pictures I was sent. But, it really was yummy!
Share your pictures if you make this too!