French Herb-Crusted Salmon with Ratatouille

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  .A classic French-inspired main dish featuring tender salmon with a fragrant herb crust, served alongside a vibrant, gluten-free ratatouille vegetable medley. Steps Preheat the oven to 375°F (190°C). In a small bowl, mix Dijon mustard, parsley, thyme, minced garlic, olive oil, salt, and pepper. Pat the salmon dry and brush the herb mixture evenly over the top of the fillet. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until salmon is cooked through and flakes easily. While the salmon bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add eggplant, zucchini, and red bell pepper; cook for 5-7 minutes until vegetables are tender. Stir in diced tomato, salt, and pepper, and cook an additional 3 minutes. Remove from heat and garnish the ratatouille with fresh basil. Plate the salmon alongside the ratatouille and serve warm. Ingredients 4 salmon fillet (6 oz) 4 tbsp Dijon mus...
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Crispy Shrimp Fried Rice

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A delightful blend of savory fried rice topped with golden, crispy battered shrimp. This dish perfectly combines the smoky aroma of wok-fried rice with a satisfying crunchy texture on top.



Steps

  1. Season the peeled shrimp with salt and pepper, coat with crispy shrimp batter, and deep fry until golden brown. Set aside.
  2. Heat 1 tablespoon of oil in a wok or frying pan. Sauté the minced shallots, garlic, and chili until fragrant.
  3. Pour in the beaten egg and scramble until fully cooked.
  4. Add the chilled white rice, stir well to break up lumps.
  5. Add oyster sauce, soy sauce, sweet soy sauce, salt, and seasoning powder. Stir-fry on high heat until rice is evenly coated and emits a smoky aroma.
  6. Stir in chopped green onions and mix briefly.
  7. Serve the fried rice on a plate and top generously with crispy fried shrimp to maintain their crunch.


Ingredients

  • 4 plate
  • 400 g
  • Salt and pepper - a pinch
  • 12 tbsp
  • 4
  • 8 cloves
  • 8 cloves
  • Chili (to taste)
  • 2 tbsp
  • 2 tbsp
  • Sweet soy sauce - a drizzle
  • 4 tbsp
  • 8 tbsp
  • Seasoning powder (optional) - a pinch

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