Dairy-Free Recipes, Egg-Free Recipes, Genuine Reads For Genuine People, Gluten-Free Recipes, Grain-Free Recipes, Main Meals, Nut-free Recipes, Real Food, Refined-Sugar-Free Recipes

Throw-it-together Salmon Awesomeness!

Ages ago I wrote a post “serve me a suggestion”, where I shared some of my fave “throw-together-and-be-done-with-it” combos, however it was a very long post and some of the ideas are too yummy to get lost in the multitude of paragraphs. Since writing that post, I’ve also come up with new favourite go-tos that are quick, easy and absolutely, knock-your-damn-socks-off delicious.

This is my favourite lunch of late. It is rich in Omega-3 fatty acids and curcumin (both potent anti-inflammatories), beta-carotene, vitamins A and C (for antioxidant activity), iodine (for thyroid health) and fibre for our glorious bowels. In poo manufacturing I trust.

img_3343

Throw-it-together Salmon Awesomeness!

1/2 large sustainably sourced (I use Huon brand) Salmon or Ocean Trout Fillet**

1/3 packet of kelp noodles (available online or at most health food stores)

1 zucchini (sliced into rounds) and 1/2 large sweet spud (diced into big square chunks), roasted in coconut oil for 40-60 minutes at 170 degrees C (fan-forced) and chilled (chilled roast veggies are amazing!!!!!)***

1 teaspoon of turmeric powder (I love changing habits brand)

Black Pepper and Herbamare****(I’m loving Herbamare Spicy)

Method

Boil some filtered water in the kettle and assemble ingredients whilst the water is coming to temperature. Place fish fillet in a glass bowl and pour water over the top. Leave to “poach” in water for 8-10 minutes or until flesh is opaque and fall-apart-fork-tender (I love my fish on the rare side).

In the meantime, rinse and drain kelp noodles and give them a good snip with kitchen scissors to make the strands shorter (the strands are very long and can be challenging to get in your gob otherwise). Place in a large stainless steel or glass bowl with turmeric, pepper, herbamare and roast veggies. Toss everything together well to get the seasoning even (the noodles should all be tinged yellow). Transfer to a serving bowl and top with flaked fish.

Notes

I recommend always having your fave roast veggies prepared in the fridge, kelp noodles in the pantry and individual pieces of salmon and/or ocean trout in the freezer ready to thaw as needed. I’ll often make my lunch for that day, put it in a bowl and set aside and then repeat with the other box of veggies, other half a fish fillet and another 1/3 packet kelp noodles (plus seasonings) and store in a large glass container in fridge all ready for the next day.

I freeze my fish fillets individually and then thaw and poach in the morning in preparation for lunchtime. I use half in my meal that day and then refrigerate the other half for the next day.

Every second day I roast two whole zucchinis (cut into rounds) and 1 large sweet spud (cubed) in coconut oil. I divide the veggies among two glass containers and store in fridge ready for lunchtime salads. It only takes 10 minutes to prepare roast veggies and you can walk away and get other jobs done while they cook.

Herbamare is a sea salt with several organic herbs and spices, plus kelp for iodine. I’m not sponsored by the company that makes it, but ever since first trying it back in 2012, it has become a pantry staple. It adds so much flavour to meals, is an easy way to get trace minerals into my body and helps me to get my daily quota of iodine.