Servings: 2 Salmon 325 g salmon, in pieces1 tbsp tandoori seasoning1 tbsp olive oil or coconut oil Cucumber sauce 100 ml mayonnaise or sour cream¼ cucumber, shredded1 garlic clove, minced¼ lime, the juice¼ tsp salt (optional) Crispy salad 75 g rocket½ yellow bell pepper1½ scallions1 avocado½ lime, the juice Heat the oven to 350°F (175°C). Mix tandoori seasoning with oil and cover the salmon. Place in the oven for 15–20 minutes, or until the salmon flakes easily with a fork. Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise and/or sour cream in a bowl. Chop bell peppers, scallions, and avocados. Combine with the arugula on a platter. Drizzle with lime juice. Serve salmon on the salad, and top with cucumber sauce.

Servings: 2 275 g salmon½ tbsp olive oil20g unsweetened shredded coconut½ tsp turmeric½ tsp ground sea salt¼ tsp onion powder2 tbsp olive oil, for frying275 g Chinese cabbage50 g buttersalt and pepperlemon, for serving Cut the salmon in 1 x 1 inch pieces. Drizzle with olive or coconut oil. Mix shredded coconut, salt, turmeric and onion powder on a plate. Toss the salmon pieces in the coconut coating. Fry the salmon pieces on medium high heat until golden brown. Keep warm while you prepare the cabbage. Cut the cabbage in wedges and fry in butter until lightly caramelised. Season generously with salt and pepper. Melt the remaining butter. Serve the salmon, cabbage and melted butter with a few wedges of fresh lemon.

Servings: 2 325 g cod½ tsp salt40g fresh horseradish, grated75g butter225g fresh green beanssalt and pepper15g celery root, finely sliced (optional) Salt fish pieces and keep in refrigerator for an hour. If you don’t have enough time, you can salt and fry the fish straight away, but first start with peeling and grating the horseradish. Wipe the fish completely dry with paper towels. Heat one third of the butter and fry fish on medium heat for 3-4 minutes on each side. Baste the fish with the butter in the pan every now and then to prevent it from drying out. Reduce the heat towards the end. Season with freshly ground pepper. Remove from the pan when just cooked through to ensure a nice, flaky result. Melt the rest of the butter in a saucepan on medium heat and keep heating until it gets a nutty fragrance and light brown colour. Boil beans in salted water for a few minutes. Place the fish on a bed of freshly cooked beans. Drizzle browned butter one the fish and top with freshly grated horseradish. Tip! If you want to go that extra mile and add a luxurious touch, top the fish with crispy celery chips. Slice celery root really thin and fry in butter until golden. Salt and pepper to taste.