Think of this dish as that annoyingly low maintenance yet flawless friend we all have.
You know the one… They somehow manage to look a million dollars whenever you see them – but when you quiz them on how this can physically possible (even on a grey Wednesday morning meeting?!) – they modestly reply with something like ‘Oh, staaaahp! I literally took 15 minutes to get ready today. I just got washed, threw on whatever was clean and ran out the door!’
Oh, come on… Really?
But it’s true – I guess some people just have that ‘thing’ going for them. More on to the point – there are certain recipes that possess that same admirable trait; I’m talking the ingeniously quick to prepare numbers that require hardly any effort – yet once presented on a plate will leave you with resisting the temptation to reach for your iPhone to capture your creation in all it’s Instagrammable beauty. And that’s before you’ve even taken a bite in…
Here we have a super snappy dish loaded with protein rich wild salmon, creamy avocado and a generous serving of stir fried greens in tamari and garlic; idyllic for a light yet satisfying spring/summer lunch al fresco or post-work dinner.
I try and buy wild salmon whenever I can so that I can reap the benefits from this healthful fish as much as possible, but I have previously found it to not quite have that ‘melt in the mouth’ taste that farmed salmon has. The seasoning of vibrant orange turmeric, however, gives the fish that little bit of va va voom, whilst also boosting those anti-inflammatory and immune boosting properties. Winning! I know, I know… You’re probably thinking that turmeric and salmon are perhaps not the most likely combo you would think to pair together – but I honestly feel like it works and I’d love to know if you guys think so, too!
Oh – and let’s not forget the addition of crunchy radish and juicy pomegranate seeds here; not just because of the sexy flash of flamingo pink that they bring to the plate, but also for the burst of flavours they give to really elevate it to the next level – and all you need is a sprinkling. I cannot recommend stocking up on these 2 ingredients enough if you want to really sex up your salads!
So my friends – let zee cook off commence! See you at the dinner table in… Well, about 15 minutes. You think we can beat the time it takes your friend to get ready? I’ll challenge you…
- 2 fillets wild salmon
- 1 lemon
- 1 tsp turmeric
- black pepper and himalayan/sea salt, to season
- 2 bunches pak choi
- 2 cups spinach
- ½ cup frozen peas
- 1 clove garlic, finely chopped
- 1 tbsp tamari
- 1 tbsp coconut oil
- 1 avocado, halved
- 1 radish, finely chopped
- pomegranate seeds, to garnish (optional)
- Place the salmon fillets on to a baking dish and sprinkle with the turmeric, pepper, salt and a good squeeze of lemon. Cover and allow to marinate for as long as you can in the fridge - but don't worry if you don't have the time! Then place in a preheated oven at 180 degrees for 12-15 minutes, until the middle is opaque.
- Meanwhile, melt the coconut oil on a medium heat in a pan before throwing in the peas. Cook for a minute before adding the pak choi and garlic - then the spinach and tamari a couple of minutes later. Once the spinach has wilted, you're done!
- Serve with the salmon, avocado, radish and pomegranate before adding another squeeze of lemon and seasoning as you like it. Serve up!