Ok I’ll admit it, I’m obsessed with extra virgin olive oil (evoo). Besides the fact that it lowers risk of heart disease and serves as a natural moisturizer for my skin it also tastes so darn yummy! Because the health benefits and even the taste can diminish over time I try not to keep it around too long after it’s been opened…at least that’s my excuse for putting it in almost everything!
We recently started using evoo with infused flavors. Chili and olive oil – yum! Garlic and olive oil – yes please! Lemon and olive oil – O.M.G! The Talinga Grove Lemon infused Extra Virgin olive oil is the perfect “secret” ingredient to any delectable dish. To prove it, here are three ways you can use it…all in one meal! Barbequed salmon with lemon and herbs, brown rice with lemon, and asparagus.
Barbequed Salmon with lemon and herbs
Adapted from a Taste.com.au recipe
- 1/4 cup lemon infused evoo
- 1 garlic clove, finely chopped
- 2 tablespoons shallot, roughly chopped
- 1 tablespoons small capers, drained, chopped
- 2 tablespoons dill leaves, finely chopped
- 1 small bunch lemon thyme (or other thyme), roughly chopped
- sea salt and pepper
- 6 x 180g salmon fillets, skin on, preferable sustainable like those from Buxton Trout and Salmon Farm in Victoria.
-Combine all ingredients through thyme in a mixing bowl. Season with sea salt and pepper.
-Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over most of the remaining marinade. Reserve some for basting while cooking.
-Cover the salmon and refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.
-Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges if you wish.
Brown Rice with Lemon
Adapted from a Jamie Oliver recipe
- 1 mug of brown rice
- sea salt
- splash of lemon infused evoo
- lemon wedges to serve
-Add ingredients through lemon infused evoo to a medium pan and cover with 2 mugs of boiling water. Jamie always recommends using the same mug you used for the rice.
-Cover with a lid and cook on a medium heat for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.
Asparagus
- 1 bunch of asparagus spears, washed
- drizzle of lemon infused evoo
- sea salt
- grated parmesan to serve
-Using the bbq plate from above or a large pan, dry-grill the spears until they’re ready. These don’t need much time.
-Put the asparagus into a bowl for serving and add a drizzle of the lemon evoo.
-Season with sea salt and grate parmesan right before serving.
Healthy, simple, and quick! Is there any better combination for a summer meal?