You may have heardyou should be eating oily fish two to three times per week. Why? Because it’s jam-packed with omega-3, which (among other things) will significantly reduce your risk of developing cardiovascular and neurocognitive diseases.
And while this recommendation constitutes a range of slippery swimmers, we’d go salmon over sardines any day. So to help you meet your weekly quota, here are three delicious salmon recipes. With anti-inflammatory turmeric, antioxidant bok choy and gut-friendlymiso, they’re perfect for a light and healthy dinner.
Honey & Soy Huon Salmon with Ginger, Sesame & Asian Greens
Prep: 5 mins | Cook: 15 mins
4 x 140g Huon Salmon portions, skin off
2 tbsp fresh ginger
2 x birds eye or long red chillies, thinly sliced
2 tbsp honey
2 tbsp light soy sauce
1 tsp sesame seeds, toasted
2 bunches bok choy
1 tbsp rice bran oil
Heat a large fry pan with the rice bran oil until hot before turning down to a medium heat.
Mix honey and soy sauce together in a small bowl before pouring over the Huon Salmon portions.
Carefully place each Huon Salmon portion into the pan and turn over after 1 minute.
Cook for a further 4 minutes on a low-medium heat.
Steam bok choy with ginger and chilli for 1-2 minutes.
Serve salmon on bok choy, ginger and chilli, then sprinkle with sesame seeds.
Tahitian Fresh Huon Salmon Parcels
Prep: 5 mins | Cook: 24 mins
4 x 140g Huon Salmon portions
1 x red cabbage
2 cups coconut cream
1 tsp turmeric powder
1 cup coriander, roughly chopped
4 long red chillies, sliced