Healing Broth with Spicy Wild Salmon

A few words come to mind when we think of this dish - nourishing, grounding, sustaining, deliciously warming, yet light on the tummy.

Quinoa is an easily digested, high protein grain-like seed.
Shiitake mushrooms strengthen the immune system. 
Arame is a versatile sea vegetable (seaweed) packed with minerals many of us are deficient in. Like all sea vegetables, arame is a great source of the mineral iodine which is vital for healthy thyroid function and hence a healthy metabolism. Other sea vegetables that can be used include nori, wakame (traditionally used in miso soups), dulse and kombu/kelp.
Ginger is a warming digestive and potent circulatory stimulant for healthy blood circulation.

Try your best to source only wild caught fish. Farmed salmon lives on a diet that is very different to what nature intended. A natural diet allows for the development of a great omega-3 profile, while farming has to compensate for this with engineered feed. Also, crowded farm conditions call for antibiotics.

 

Ingredients

For the broth:

  • 4 cups vegetable stock 
  • 2 tbsp quinoa, rinsed
  • A few drops sesame oil
  • 2 tsp tamari
  • A splash of mirin
  • A small handful of arame 
  • 2 shallots, white parts sliced, green parts reserved
  • ½ bunch coriander stems finely chopped, leaves reserved
  • 1 carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 3 fresh shiitake mushrooms, thinly sliced
  • ½ tsp grated ginger

For the salmon:

  • 2 fillets wild caught salmon*
  • Shichimi togarashi**

Method

  • Preheat oven to 180°C.
  • In a shallow pot, add the stock, quinoa, sesame oil, tamari, mirin, arame, white parts of the shallot and coriander stems. Bring to a gentle boil. Add the carrots, celery, mushrooms and ginger. Reduce the heat and cook for a further 10-15 minutes, or until the quinoa is cooked. Adjust flavour to taste.
  • Line a baking tray with baking paper and place the fillets on top. 
  • Sprinkle with Shichimi togarashi to taste.
  • Bake for about 15 minutes, or until done to your liking.
  • Serve with coriander leaves and a handful of sliced green parts of the shallot.


* Visit www.thecanadianway.com.au for your nearest supplier

**Herbie’s spicy Japanese style sprinkle. If unable to obtain, simply sprinkle the fillets with sea salt, pepper and chili flakes to taste.

Nutritional Information

Per Serving (recipe serves 2)

2588.2kJ
Energy
(618.6Cal)
67.4g
Protein
21.6g
Fat
30.3g
Carbs
7.2g
Fibre