Japanese Inspired Salmon
JAPANESE INSPIRED SALMON WITH TURMERIC ROASTED CAULIFLOWER & POMEGRANATE SALAD
2 pieces fresh salmon
4 tablespoons of tamari
3 tablespoons Ponzu
1 tablespoon coconut nectar (These 3 ingredients can be found at most health food stores)
3 spring onions
Combine tamari and ponzu. Whisk in coconut nectar and add sliced spring onions to form the marinade. Coat the salmon in the mix and leave overnight.
Preheat oven to 180C. Line a piece of tin foil with baking paper and place salmon on the paper. Drizzle some of the marinade over the fish. Bring foil together so the salmon is wrapped ensuring no steam can escape, as this will dry the salmon out.
Place in the oven for 12 minutes depending how you like your fish cooked.
To make the salad
1/2 cup raw almonds
1/4 cup of chopped parsley
Cut cauliflower into large florets and drizzle with olive oil. Sprinkle with turmeric, cumin and salt be careful not to use too much turmeric as the cauliflower will taste bitter. Roast in the oven for 25-30 minutes on 180C.
Once cooled combine the cauliflower, pomegranate, almonds and parsleys season with salt and pepper and a little olive.
The salmon can marinate for up to 3 days before cooking if the salmon is fresh. The cauliflower can also be prepped and roasted the day before which makes it a great salad for those with time constraints.
Rachel is a qualified Naturopath and a Holistic Chef. She began her professional career working as a chef at the Grand Hyatt, Melbourne. After twelve years of working in that profession, she commenced her studies into naturopathy and nutrition. It was during this time that she discovered her passion for “food as medicine”.