Wild salmon is a great source of anti-inflammatory omega 3 fats and tastes great cooked Asian-style with soy sauce, garlic and tahini. I always add fresh green chillies too, and sometimes fresh ginger. Use whatever health-boosting ingredients you have. One of my favourite combos is tahini and soy sauce and a scattering of sesame seeds. This combo makes anything delicious!
- Wild salmon steak
- 1 tsp dark miso paste
- 3 tsp sesame seeds, black or white
- Handful pak choi, or other greens
- Handful sprouting broccoli
- 1 dessertspoon tahini
- 2 cloves garlic, sliced
- 1-2 tablespoons virgin coconut oil
- Quality salt to season
- Rub the miso into the salmon and roll it in the sesame seeds, saving a few of the sesame seeds for sprinkling on the veggies at the end. Let it marinate for about 10 minutes (or longer if you like!).
- Heat half the coconut oil in a pan and add the salmon when hot, skin-side down. Let cook for about 2 minutes before turning. If the skin is still sticking to the pan, don’t move it – wait until it is crispy and can be moved easily. (no-one likes soggy fish skin!).
- After turning the salmon over, heat the rest of the coconut oil in another pan, add the garlic and fry for a minute, then add the green veggies.
- Cook the salmon until it’s light pink but still translucent, for about 5-7 minutes in total.
- Remove the green veggies when they’re al dente.
- Place the salmon and veggies on a plate. Drizzle with tahini, a dash of soy sauce and sprinkle with the rest of the sesame seeds.
- Season to your taste.
Recipe by Jo Rowkins, Nutritionist at Awakening Health.