December 2018

Summer Dining with Chef Allan

Summer is well and truly here, so we asked Allan, our Head Chef at St Brigid’s Green, for his favourite summer recipe. Here is what he had to say:
"Now that the days are warmer, I’ve been cooking lighter meals with more fruits and salads in the repertoire. This pan-grilled salmon with pineapple salsa is perfect for those summer nights, and is packed full of protein and other nutrients."

Pan-grilled Salmon with Pineapple Salsa

1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped coriander
1 tablespoon rice vinegar
1/8 teaspoon ground cayenne pepper Cooking spray
4 (6-ounce) salmon fillets about 1/2-inch thick 1/2 teaspoon salt
Combine first 5 ingredients (through pepper) in a bowl; set aside.
Heat a non-stick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork.
Top with salsa.
Chef Allan prides himself on creating delcious and healthy meals for the residents of St Brigid's Green. To find out more about life in our Maroubra Village, call us today on 02 8097 1775 or email