Salmon, Salmon, Salmon! What’s not to like? I don’t think I’ve ever cooked salmon and not liked it! I’m not being big headed, it’s just so tasty, and it’s hard to ever go wrong! So simple and easy to cook and it tastes good with pretty much everything! Well not everything.. there’s a line.. but still, 9/10 it’s going to be heaven on a plate!
Here I have paired the much loved fillet of grilled salmon with a fresh and fruity raw salad to keep those summer vibes alive and it’s a nice change to have a quick and simple, but impressive, mid week meal! This recipe is super quick and easy to prepare and it looks super pretty and impressive too! Plus it’s a great way to get a variety of fruit and veggies into your tummy and a little rainbow situation on your plate too! Im ticking all the boxes today!!
Salmon is a great source of protein, omega 3 and vitamin B12! Try and get organic and wild salmon if possible, as it’s the most natural.
Also, as I’ve mentioned before, it’s worth soaking your seeds the night before/eight hours before as they have a natural protective layer of phytic acid on their skin which is an anti nutrient that irritates the gut lining which prevents absorption of certain minerals to the body. By soaking them you remove as much acid as possible which makes them easier to digest and allows more nutrients to be absorbed! It takes two minutes to pop them in a jar, cover them with water, screw on the lid and leave on the side overnight or in the day whilst you’re out and you’ll benefit from it in the long run! Plus once you get into the routine of soaking all your nuts, seeds, grains, legumes, pulses etc. it will just become part of your bed time routine and it will no longer seem like a right faff!
INGREDIENTS – SERVES 4
x4 200g fillets of salmon
Salt and pepper
2 large handfuls of pea shoots
1 large fennel, finely chopped and herbs finely chopped too
12 radishes, sliced
2 oranges, peeled, sliced and quartered
2 spring onions, sliced
1 large handful of sunflower seeds – preferably soaked, drained and rinsed
Place the fennel and herbs, radishes, oranges, onions and pomegranate in a bowl and mix to combine.
Preheat and line the grill.
Place the fillets on the grill and season with salt and pepper.
Place under the grill on a medium heat until cooked through and slightly golden on top. This should take 10-15 minutes.
Pop a handful of shoots on each plate and then scoop the prepared salad alongside.
Once the salmon is ready, use a fish slice to transfer a fillet on to each plate.
Scatter over the seeds and serve.