Otherwise known as the cockney critic or Mr Happy Days, Jerry Mullan’s culinary journey has been as diverse as the countries he’s lived and cooked in, whether it was running Charity events at St Paul’s Cathedral or Hog roasts at Hampton Court, he’s always smiling. Currently, Head Chef of an award-winning West London gastropub, his influences and passion are irresistible whether on a plate or being read.
My mum has gone onto a low carb diet, which is amazing for her but the one thing I do find is that because the potato disappears of the plate, I’ll find extra broccoli on it, which is great, but I come from a family where we have almost double figure potatoes on our plates on a Sunday.
My mum works full time at Tesco, at the age of 63 (absolute legend mum). Cutting out carbs is not a problem, but cutting down on the amount of food as well is going to have an effect on her energy levels. So I thought, let’s cook something that is an actual replacement of the carb, rather than throwing a cup of peas at me after taking my roast potatoes away.
So happy days, this dish is super easy to make and can be done in 15 minutes, or half-hour if you burn the salmon, or even longer if you forget to put the oven on.
- 2 salmon fillets
- 1 big lemon
- 1 red onion diced
- 1 pack of sweets spaghetti 125g
- 1 pack of green stir fry veg
- Oregano dried
- Parsley dried
- Garlic powder
- Worcester sauce
- 125ml of white wine (I know it has been a while for us, but this is a small glass of wine)
- 1/2 fish stock cube
- 1/4 veg stock cube
Ok, so fifteen minutes to smash this out, easy peezy lemon squeezy.
Life is all about timing and this is no exception. So oven on first and make sure it’s hot and bang we can go.
First of all, grab that beautiful bit of fish and put it into an oven tray. Cut the lemon in half and only using half, squeeze the juice all over and put the skin in the pan as well. Season and cover with foil. Cook in the oven gas mark 7 for 13 minutes.
Next is the sauce, throw the onion and lemon into a pan with a little oil, and gently cook for 5 minutes. Once done add 1tsp parsley, 1tsp of oregano, 1/2 tsp of garlic powder, a dash of Worcester, the stock cubes and then the coconut milk. Bring to the boil and constantly stir as it can split. Allow to simmer for another five minutes.
So we should be ten minutes in, and the salmon should be five minutes from done. With the stir fry pack, throw it into a large pan that preferably you can cover. Pour the white wine in and bring to the boil and cook for four minutes. As soon as that’s on you’ll need to drain the sauce and put it back into the pan. Get your swede noodles and cook for three minutes in the sauce.
If you can see we have lemon coming from the salmon, white wine from the veg, sweet bitterness from the sauce, and the sweetness from the swede just balancing any sharp flavours out.
15 minutes up and everything finishes at the same time, meaning when you serve everything it is piping hot, happy days!!!
And there we have it ladies and gentlemen, dogs and cats, here is a super low but super filling and of course healthy dinner. Ideal for the summer.
Few tips- you can buy a machine called a spiralizer, and they are amazing for making spaghetti out of veg such as swede, squash even courgette which I love to pickle and have on top of a salad. But if you haven’t got one, all major supermarkets sell them made, in the prepped veg section.
If you have any ideas or questions about certain veg, then please just message. I love food and love people getting to know more about it so would be my pleasure.