SPICY MUSSELS with TOMATOES and FENNEL.
Heat oil in a large saucepan over medium-high heat. Add 1 red onion - thinly sliced, 2 baby fennels - thinly sliced and 2 garlic cloves - thinly sliced, then cook, stirring, for 5 minutes or until softened. Add 300ml white wine and bring to the boil. Stir in the 400g can chickpeas, rinsed, drained, 400g can chopped tomatoes, 1tbs tomato paste and 1tsp smoked paprika, then simmer for 5 minutes or until slightly reduced.
Add 1kg mussels, cover the pan, increase the heat to high and cook for 2 minutes. Give the pan a big shake and look inside. If some mussels have not yet opened, cover and simmer for a further 1 minute. Discard any mussels that are still closed.
Divide mussels and sauce among shallow bowls and sprinkle with coriander, chilli, extra paprika and some black pepper.
Place 1tsp saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.
Place 2 peeled, seeded, thinly sliced tomato, 1 red & 1 yellow roasted, peeled, seeded, thinly sliced capsicum, 1tsp coriander, 1/2tsp cumin, 1 chilli seeded & thinly sliced, 2 garlic cloves crushed, oil, 1tbs lemon juice and saffron and its soaking liquid in a pan. Heat gently through.
Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).
Place on serving plates, add chopped fresh Mint & Coriander to the sauce and divide the sauce between the plates.
BAKED MAPEL-GLAZED SALMON with WILTED SPINACH
Preheat the oven to 200°C. Line a baking tray with baking paper.
Place 1/2 cup freshly squeezed orange juice, 1/3cup maple syrup, 2tsp freshly grated ginger and 1 crushed garlic clove in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.
Place salmon on prepared tray. Reserve half the maple glaze. Use remaining glaze to brush over salmon fillets. Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add 150g baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.
To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.