Today’s Vaguely Healthy Recipe comes from Chris Carmichael’s Fitness Cookbook. Chris broils his salmon (grills it, UK) but frankly, steaming is so much easier that I steamed mine, and it tasted perfectly lovely. We liked this so much that I’ve made it three times in a month!
Salmon is great – its omega 3 fatty acids are proven to help combat heart disease and buckwheat noodles can help the fight against cholesterol. My only advice would be that if you use that lazy ginger type paste, cut back on the canola oil – it got a bit greasy when I used both.
Ingredients (makes 4)
4 Salmon fillets
8 oz buckwheat noodles
1 bunch green onions, sliced. (I only had red onions so diced some and it worked well)
1/4 cup low sodium soy sauce
1/4 cup Mirin
3 tbsp canola oil
2 tbsp chopped fresh ginger
1 tbsp lemon juice
1 garlic clove, minced
- Put the salmon in a steamer and steam.
- Place a 3 quart saucepan (ie big) 2/3 filled with water and bring to a boil.
- Add the noodles, bring back to a boil, then reduce to low and cook for 8 minutes.
- Whilst the noodles are cooking, place the rest of the ingredients in a mixing bowl and stir.
- When noodles are done, drain and toss immediately in the mixing bowl
- Put on a plate, add the salmon and voilà, you’re done!
This would be nice with sugar snap peas or mange tout…something like that.