For a delicious and nutrient dense meal, this cannot be beaten; it is simple to make too, though preparing the veg can be a little time consuming – put the radio on and enjoy a little peace while you do it if you can. Salmon fillets, a delicious low fat protein, are marinated in the most delicious teriyaki sauce, and served in a bowl of vibrant, crisp and tasty vegetables to give a powerful mix of vitamins, minerals and antioxidants and fibre – serving them raw means all of these precious nutrients are retained. Broccoli, cabbage and radish are cruciferous vegetables rich in vitamins C, E, and K, folate and are a good source of phytonutrients which may help lower inflammation and reduce the risk of cancer.
2 salmon fillets
1 tbsp chinese vinegar – a rich dark vinegar, balsamic is a perfect substitute
2 tbsp soy sauce
2cm piece of ginger
1 clove of garlic
1 tbsp sesame seed oil – for its delicious nutty taste and aroma, and it is rich in the good fats – mono- and polyunsaturated acids
1 tbsp honey – use a high quality honey for increased antioxidants
Homemade houmous – 1 can chickpeas, drained and blitzed with 1 tbsp tahini, juice of l lemon, 1 tbps olive oil until smooth – add a little more oil or water if too thick
Fresh broccoli spears, sliced red cabbage, sliced avocado, chopped radishes, chopped tomatoes, carrot cut into julienne strips, edamame beans, olives
- Mix together the vinegar , soy sauce and sesame seed oil. Add the crushed garlic and grated ginger and pour over the salmon fillets. Leave to marinate for 10 – 20 minutes while you prepare the houmous.
- Bake the salmon, in the sauce, at 180C for about 10-15 minutes depending on thickness – the salmon should be just opaque
- Arrange the vegetables in small piles in two bowl, with a spoonful of houmous and place the salmon in the centre. Tuck in and enjoy – serve with quinoa for a more substantial dish.
Try serving the salmon hot or cold – perfect to pack up to take to work for lunch. Any raw, crunchy vegetables will be delicious – try deseeded, thickly sliced cucumber, spring onions and sweetcorn and sprinkle with lightly toasted sesame seeds. For a change, you could serve with noodles and pak choi, or try swapping the salmon with chicken breast.