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.
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
- 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.
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.
Want more delicious salmon recipes? Try Donna Hay’s salmon skewers with green tea sobas, Lola Berry’s salmon patties or visit Huon’s website here.