Per serving. Under 20 minutes from fridge to table, and most of that is the oven doing the work.
I love anything with salmon. It's the nutrition king of fish. Protein, anti-inflammatory omega-3s, vitamin B12, and vitamin D. If you ate nothing but salmon, veg, and complex carbs, you'd be one super-healthy individual.
I try to eat salmon at least twice a week, plus another two or three servings of other fatty fish like anchovies, sardines or mackerel.
It's easy to bake and provides the essential fatty acids that we need to thrive. It also keeps well in the fridge for up to three days.
Here's one of my favourite salmon recipes, and you can make it in less than 20 minutes.
Ingredients, for two
- 4 tbsp low-sodium soy sauce
- 1 tsp sriracha
- 3 salmon fillets, cut into half-inch cubes
- 100g cooked whole-grain rice
- 30g cucumber
- 50g edamame
- 30g grated carrot
- Nori or seaweed strips, optional
- Sriracha mayo, to drizzle
Method
- Whisk the soy sauce and sriracha together in a bowl. Add the salmon cubes and toss to coat. If you prep this early, cover it and refrigerate for an hour. It marinates nicely.
- Preheat the oven to 190°C. Line a rimmed baking sheet with parchment paper.
- Put the salmon on the baking sheet and bake for 8 to 10 minutes.
- Build the bowl. Whole-grain rice first, then the salmon, cucumber, edamame and carrot. Add the seaweed if you are using it, and drizzle the sriracha mayo over the top.
If you take one thing away
Bake a double batch of the salmon. It keeps three days in the fridge, and a bowl you can build in four minutes on a Tuesday night is worth more than a perfect recipe you only cook once.