Vinegar-Poached Salmon Stir Fry

Given a choice between revision and cooking, it's pretty clear which one I pick!

For 3:
6 Salmon Steaks
100 g Spinach
2 Red Peppers
1 Chilli
1 Garlic Clove
Vinegar
Coconut Oil
1 Wok
1 Saucepan
1 Baking Tray
Slotted Spoon
Paper Towels

1. Heat the oven to 200 degrees C. Chop peppers into 4 pieces. Put peppers and some coconut oil in baking tray and baking tray in oven.
2. Fill saucepan with vinegar to height of thickest piece of salmon, heat to simmering.
3. Submerge three salmon steaks in vinegar and simmer for 10 minutes. Remove salmon steaks with slotted spoon and place on paper towels to dry. Repeat with other three salmon steaks.

4. Chop chilli and garlic clove into small pieces. Melt some coconut oil in the wok. Sweat the chilli and garlic in the wok.
5. Add the salmon to the wok and stir fry. While frying, break the salmon into small flakes.

6. Once salmon is cooked, quickly wilt spinach in wok.

7. Take wok off heat. Remove peppers from oven and place in plastic container with the lid on. Shake vigorously. The heat and shaking will loosen the skin from the peppers, allowing the burnt skin to be peeled off.

8. Serve.

Volumise: More spinach in the stir-fry.
Add carbs: Use more peppers.
Add fat: Roast some avocado with the peppers.
Add protein: Mix some bacon into the stir-fry.

Salmon with roast peppers and avocado

More on the salmon theme. I bought a few bags a while back, and now I need to empty out my freezer before the end of term, so here goes.
For 3:
6 Salmon Fillets
1 Avocado
3 Red Peppers
Olive Oil
Roasting Dish
Plastic tub

1. Heat oven to 200C.
2. Quarter avocado and slice peppers into large pieces (roughly four slices per bell pepper).
3. Place salmon fillets in roasting dish, cover in olive oil.
4. Place avocado and peppers on top of salmon, and add more oil.
5. Roast for roughly 30 minutes.
6. Take dish out of oven, put peppers in plastic tub then put the lid on. Serve avocados. Drain off oil from dish. Return dish to oven.
7. Shake peppers in tub, open tub and shred off skin - which should be blackened - with a fork. Serve peppers.
8. Serve salmon.

Volumise: Serve with some steamed broccolli or cauliflower.
Add carbs: Use more peppers (two or three peppers per person is not excessive), coat salmon in a honey glaze.
Add fat: Use more avocado, pour some of the oil from the dish over the finished meal.
Add protein: Again, wrap the salmon in bacon.

Salmon in tangy sauce

It's been a little while since an update. Made a batch of this today; tastes great.
The recipe is more for the sauce than anything else.
For 3:
6 Salmon Fillets
Mustard Seeds or Ground Mustard
Fish Stock Cube (Knorr)
Vinegar
Olive Oil
Tomato Puree
Cumin
Ground Ginger
Paprika
Pestle and Mortar or Small mixing bowl
Roasting Dish
Kitchen Foil

Served with sweet potato mash and stir-fried brocolli.

1. Heat oven to ~200C.
2. Grind mustard seeds and stock cube into consistant mixture, or mix in mixing bowl with fork.
3. Mix in 1 tbsp olive oil and 1 tbsp vinegar to form a mixture with the consistancy of puree.
4. Mix in 1 tbsp tomato puree, cumin, ground ginger and paprika.
5. With each fillet, sit the fillet on enough kitchen foil to wrap it, pour the sauce over the fillet, coating all of one surface, then wrap the fillet in kitchen foil.
6. Cook the salmon for 25-30 minutes.
Optional, Untested - 7. Remove the salmon from the oven and take off the kitchen foil. Scrape off most of the sauce, place the salmon skin-side up under a grill or skin-side down on a pan to crisp the skin.

Volumise: Add more brocolli. Mash some cauliflower into the sweet potato mash.
Add carbs: More sweet potato. Add a little honey, sucrose (table sugar) or glucose to the sweet potato mash.
Add fat: Mix some peanut butter into the mash. Add more olive oil and less vinegar to the sauce. Pestle and mortar only - mix coconut oil and/or almond flour into the sauce to thicken it and add some fat. Add oil to the brocolli until it has absorbed all it can.
Add protein: Wrap salmon fillets in bacon before adding sauce.