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
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.
Growing up on the Northern Beaches of Sydney with a love of the outdoors, Georgia has always led an active lifestyle. She has a passion for health, fitness and fashion, and loves to travel and try new things.
She graduated from the University of NSW with a Bachelor of Media (PR and Advertising) and initially pursued the public relations field but was always drawn to journalism due to her love of reading and writing.
For Georgia, life is about balance. She leads an active and fulfilled lifestyle and nourishes her mind and body but won't shy away from a taco and wine!