May 14, 2019 – Healthy Living & Wholesome Recipes

½ cupMarion’s Kitchen Coconut Sweet Chilli, plus extra for serving  (check her store locator to find out where to buy)

4 x 200g (7 oz) skinless salmon fillets

sea salt

Herb Crust Topping:

1 cup panko breadcrumbs

2 tbsp finely chopped coriander (cilantro)

2 tbsp finely sliced spring onion (scallions)

½ tsp sea salt

1 tbsp sesame oil

Coconut Sweet Chilli Salad:

4 cups mixed salad greens

1 cucumber, sliced

¼ red onion, finely sliced

3 tbsp Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving  (check out her store locator to find out where to buy)

Get full recipe 👇🏻

Spicy Korean Chicken Ramen By Marion’s Kitchen

1 tbsp vegetable oil

1 onion, diced

4 garlic cloves, finely chopped

4cm piece ginger, sliced

1kg (about 2 lb) chicken drumsticks and bone-in thigh pieces

6 cups chicken stock

2 cups (about 300g) drained and lightly squeezed cabbage kimchi*, roughly chopped

1 Tbsp kimchi juice

2 Tbsp gochujang*

2 Tbsp soy sauce

2 tsp sesame oil

cooked ramen noodles to serve

hard-boiled eggs, halved

finely sliced spring onion (scallions) to serve

Get full recipe 👇🏻