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.
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**
- 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.
Per Serving (recipe serves 2)