Clean Eating: Sam Wood Shares Some of His Favourite Clean Recipes

If you’re looking for easy to make, clean eating recipes this summer, you will love these two beautiful dinner dishes.

Sam Wood, Founder of 28 by Sam Wood; an online fitness and health program, shares two of his fave summer dishes. Co-designed by his brother Alex.

These two recipes will have you in and out of the kitchen, under an hour – tops.

PAN-FRIED SALMON WITH SWEET CORN & AVO SALSA

INGREDIENTS:

• 240 g salmon fillets (2 x 120g per fillet)
• 2 teaspoons olive oil
• Salt & pepper to taste

SALAD INGREDIENTS:

• 125 g corn kernels (tinned)
• 250 g cherry tomatoes halved
• 1/2 avocado diced
• 1/4 cup onion (red) diced
• 1/4 cup coriander (fresh) chopped
• 2 teaspoons olive oil
• 1 teaspoon wine vinegar (red)
• 2 wedges lemon(s) to serve
• Salt & pepper to taste

METHOD:

1. Place all salad ingredients in a bowl and toss gently. Set aside while you cook the salmon.
2. Heat a fry pan to medium-high heat. Coat the salmon in oil and season both sides with salt and pepper.
3. Cook salmon skin side down for 2-4 minutes depending on thickness. Turn and cook other side for a few minutes or until cooked. It should flake easily with a fork and still be a little pink in the centre.
4. Serve salmon with salad and a wedge of lemon.

SPICY KOREAN STYLE CHICKEN

INGREDIENTS:

• 1 teaspoon(s) olive oil 500 gram(s) chicken maryland or thighs
• 1 onion (brown) roughly diced
• 2 clove(s) garlic minced
• 1 tablespoon(s) ginger minced
• 1/2 teaspoon(s) white pepper
• 1 teaspoon(s) paprika
• 2 chilli (small red) finely chopped
• 2 carrot(s) peeled and diced
• 2 tablespoon(s) apple cider vinegar
• 2 tablespoon(s) oyster sauce
• 1 teaspoon(s) tomato paste
• 2 cup(s) cabbage (white) roughly chopped
• 600mls vegetable stock
• Salt & pepper to taste

INGREDIENTS FOR SERVING:

• 1.5 cup(s) rice (brown) cooked
• 4 spring onion(s)
• 1 chilli (small red)
• 1 tablespoon(s) sesame seeds toasted

METHOD:

1. Preheat oven 160ºC fan forced.
2. Heat oil in large ovenproof cast iron or casserole dish to high heat. Add chicken and brown off on all sides. Set aside.
3. Reduce heat to medium and add onion, garlic, ginger, white pepper, paprika, red chilli, a pinch of salt and carrots to the same pan as chicken. Stir until starting to soften.
4. Stir through apple cider vinegar, oyster sauce and tomato paste. Cook through for 3-4 minutes.
5. Add cabbage, browned chicken and stock and bring to a boil.
6. Remove from heat, cover with a lid or 1 layer of baking paper followed by foil.
7. Cook for 1 hour.
8. Serve chicken with brown rice, spring onion, extra chilli and toasted sesame seeds.
9. NOTE: Alternatively brown chicken in a frying pan, then place in slow cooker with remaining ingredients and an extra 1 cup of water on low for 4 hours.