Nutritionally dense and something of a super food, salmon is a great choice to keep your brain in focus this month. Salmon is a healthier alternative to red meat and one of the best sources of omega-3 fatty acids, particularly EPA and DHA. It is also an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12. These nutrients, especially Omega- 3 fatty acids contribute to healthy brain function, the heart, joints and general wellbeing.
You can choose any kind of noodles for this recipe
2 fresh salmon fillets (approx. 150 -175g each)
1 heaped tablespoon freshly grated root ginger
2 spring onions
2 tablespoons teriyaki or soy sauce
2 tablespoons sherry, white wine or water
Some fresh herbs (parsley, chervil or dill)
Tossed steam fry vegetable noodles
2 sticks celery
1 small red pepper, seeded
16-18 green beans or mangetout
1 teaspoon extra virgin olive oil
- To make the steam-fry vegetable noodles, put a large pan of water on to the boil
- Cut the vegetables into thin sticks, then steam-fry in the olive oil and a little water for about 3 minutes until cooked to your liking.
- Add the noodles to the boiling water and cook for about 3 minutes. Drain and add to the vegetables
- Place the salmon fillets, skin down, on two serving plates and spread with grated ginger. Finely chop two of the spring onions and sprinkle over the fillets with the teriyaki sauce and sherry or white wine or water.
- Fill two large saucepans with water and bring to the boil. Reduce the heat and place one plate on each pan. Cover the salmon fillets with another plate and leave to steam for about 7 minutes. Very carefully turn the fillets over and steam for another 5- 7 minutes, depending on the thickness of the salmon, until the fish is cooked through. Take care not to over-cook. Drain the juice into the steam-fry vegetable noodles.
- Pile the noodles onto two serving plates. Very carefully arrange the salmon fillets on top. Garnish with fresh herbs and serve.