You may have heard you 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-friendly miso, they’re perfect for a light and healthy dinner.
1. 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.
2. 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
- Remove the base of the red cabbage and separate each leaf, wash and pat dry. Be careful not to rip the leaves.
- Combine the coconut cream, turmeric and a juice of 3 limes, chilli and half the coriander
- Stack two leaves of red cabbage for each Huon Salmon portion onto a deep baking tray, place the salmon on the cabbage, pour over the coconut mixture evenly, and fold leaves over to cover fridge.
- Bake in a moderate oven (180 degrees Celsius) for approximately 15 minutes or until salmon is cooked through.
3. Huon Salmon with Red Miso, Lime, Egg Noodles & Asian Greens
Prep: 5 Mins | Cook: 15 Mins
4 x 140g Huon Salmon portions skin on
½ cup red miso paste
3 limes or lemons
440g hokkien noodles
2 bunches bok choy
1 cup baby corn
2 tbsp rice bran oil
- Combine red miso paste and the juice of 3 limes. Place each portion of Huon Salmon into the red miso paste and coat liberally.
- Heat a large fry plan with the rice bran oil and, skin side down, place each salmon portion carefully into the pan.
- Turn over after 1-2 minutes. Add the baby corn, hokkien noodles and bok choy.
- Cook for a further 5-6 minutes until the bok choy is slightly wilted and the salmon is cooked through.
- Serve salmon on a bed of the noodles, baby corn and bok chop.