A couple of weeks ago my good friend Sophie asked me to help photograph some food for one of her uni assignments. She’s in her second year at RMIT, doing what sounds like the most amazing degree ever (a little bit jealous here). I’m sure it’s helped by the fact that she’s extremely good at what she does! Anyway, her class were given the task of creating a recipe book based on the classic colour wheel. Each student was asked to choose one of their favourite recipes based on a particular colour. The whole class then had to illustrate their chosen recipe and compile them all together as a collaborative recipe book.
Sophie had decided to choose a salmon dish with salmon pink as her colour of choice. My job in this was to photograph all the food. I had to take shots of the food together, individually, sideways, lengthways, shortways & longways so she had plenty of different images to illustrate them from. I saw it as another good excuse to cook a scrumptiously delicious dish & share it with friends (not to mention photograph it for you lovely people… right?).
As part of her submission, Sophie also had to include a journal of all her inspiration as a document of how she came to the end result. You can read up on how Sophie created her masterpiece on her ‘journal blog’ The Zip Zap Zop, here. I was rather chuffed to find a little Adeline & Lumiere blog mention in there too! Awww… thanks Soph!
Anyway, I think Sophie’s recipe book submission is super cool! She is an extremely talented up & coming textiles designer. (Good luck with all your work submissions for this year. I’m sure you’ll ace ’em!)
Photos of each individual ingredient for Sophie to illustrate
Artwork details from Sophie’s recipe submission (isn’t she a clever little minx?)
Serves 2 hungry people
¾ cup of couscous
1 medium salmon fillet (approx. 200g), skin on, scaled and boned, cut into 4 strips
Extra virgin olive oil
Sea salt and freshly ground pepper
1 medium zucchini, sliced into batons
A large handful of string beans, top and tailed.
2 ripe Roma tomatoes, roughly chopped
Juice of half a lemon
½ teaspoon of dried chilli flakes
1 medium handful of fresh coriander, chopped roughly
1 Tablespoon of reduced fat sour cream, to serve
1. Place the couscous in a bowl and fill with enough boiling water to cover it. Cover the bowl with a plate and set aside for 3 minutes.
2. Place the strips of salmon into a small freezer bag and add 1 tablespoon of olive oil, salt and pepper. Move the salmon around in the bag so that it is coated thoroughly.
3. Add 1 tablespoon of olive oil to a large non-stick frying pan at medium heat. Add salmon strips, placing them on their side. Cook for 4 minutes, turning the salmon halfway. Remove from pan and set aside.
5. To the heated pan, add the zucchini and beans. Cook for 4 minutes stirring regularly.
6. While the vegetables are cooking, use a fork to mix the chopped tomato, 2 tablespoons of olive oil, lemon juice, chilli and coriander into the couscous. Add salt and pepper to taste.
7. Mix the couscous through the vegetables in the pan. Place the salmon strips on top, cover with a lid and allow to cook for a further 3 minutes.
8. To serve, slide everything from the pan out onto your plate, and add a dollop of sour cream.