How was your long weekend? We spent most of Saturday in Cambridge, which was great, except we were shopping for clothes for an upcoming wedding, not so great! Going to the wedding will be great, of course, it’s the shopping I’m not really keen on, in particular this type of shopping, I mean don’t get me wrong I like shopping for clothes, I just don’t like doing under pressure! Every weekend has been pretty busy for us lately so we had last Saturday to get all three of us sorted! Yeah great fun, not! Luckily we had a lovely family bbq at my sister in law’s new house to chill out at on Sunday and the sun actually shined, result 😉
Our weekends of late have mostly revolved around food, in fact all of May has been like this. Which is fantastic, I love it, I love being with our friends and family, eating outside, drinking nice wine, it’s the best of times and long may it continue! I love how food brings people together, whether it’s standing around the bbq or helping out in the kitchen or sitting on the grass eating a burger, it’s a great way to connect with people, to share your food with friends and family is for me the best way to connect or reconnect.
The recipe I want to share with you today is a very simple and easy meal, it is something I cook when I feel like I’ve had one too many bbq’d burgers 😉 You know what I mean? Anyway, I like this recipe for it’s freshness, because it’s a quick and healthy meal and I feel really good after eating it. The salmon is really tasty, full of gingery lime goodness and all those veggies are great. I don’t put a dressing or sauce with this, I feel like it is enough for me just the way it is. By no means though am I calling this a “clean” recipe nor am I claiming this is a “cleansing” meal, that’s not what I ‘m about. I am about balance and for me if I’m eating a burger at a bbq with friends, let me tell you this, I will enjoy that burger, and I won’t beat myself up for eating this burger and for not eating healthy food 24 7, that’s not what I’m about. I believe in balance, about having your cake or burger when you want it, and nourishing your body as best you can the rest of the time x
Ginger Salmon Nourish Bowls
- 2 wild salmon fillets (230g)
- 3 tbs of tamari (or low sodium soy)
- 1 tbs sesame oil
- 1 tbs lime juice
- 1 clove of garlic , minced
- 1 tbs freshly grated ginger
- 1 tbs olive oil
- 1 medium carrot , shaved into ribbons
- 80 g of purple sprouting broccoli
- 100 g of edamame beans , cooked
- 80 g of quinoa , (dry weight) I use a mixed seed quinoa
- FOR SERVING
- 2 spring onions , shredded
- Lime wedges
- Sesame seeds
- Extra tamari or low sodium soy sauce
- In a bowl combine the tamari, sesame oil, lime juice, ginger and garlic. Transfer the sauce to a small but deep oven proof dish, it should be large enough for the salmon. Place the salmon flesh side down and leave to marinade for 15 minutes.
- Prep your vegetables and then blanch the broccoli. To do this bring a pan of water to the boil, have another bowl filled with ice water ready. Drop the broccoli into the boiling water, when it comes back to boil set your timer for 60 seconds, Using a slotted spoon fish out the broccoli and drop it into the ice water. After 30 seconds remove the broccoli and let it sit on some kitchen paper to remove any excess water.
- Meanwhile cook your quinoa according to the packet instructions.
- Heat a skillet over a medium heat, add the oil then add the salmon skin side down, pour over the remaining marinade. Cook the salmon for about 8 minutes, then turn the salmon over and cook for another 8 minutes.
- Sprinkle some sesame seeds over the salmon and serve it on a bed of quinoa with the vegetables, some lime wedges and a little extra tamari or soy sauce if you like.