In this dish, fillets of wild Alaskan salmon are marinated in a tangy Asian-style dressing and accompanied by a light and refreshing cucumber salad. Salmon is an excellent source of omega-3 fatty acids, which are important for circulation and male and female fertility.
- 1 pickled chilli, drained
- 2 garlic cloves, crushed
- 1 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp coconut sugar or xylitol
- 2 boneless wild Alaskan salmon fillets, with skin
CUCUMBER LIME SALAD
- 2 tbsp lime juice
- 1 tbsp xylitol
- 1 tbsp mirin
- 1 handful of bean sprouts
- 1 cucumber, halved and thinly sliced
- 2 spring onions, sliced finely
- 1 tbsp chopped cashew nuts
- 1 small handful of mint leaves, chopped
- 1 small handful of coriander leaves, chopped
1. Put the chilli, garlic, soy sauce, vinegar and coconut sugar in a food processor and process to combine. Put the salmon fillets in a shallow, non-reactive dish. Pour over the marinade, cover and leave to marinate in the fridge for 30 minutes.
2. Make the dressing for the salad by mixing together the lime juice, xylitol and mirin in a small bowl until the xylitol has dissolved. Put the bean sprouts, cucumber, spring onions, cashews, mint and coriander in another bowl, pour over the dressing and toss until well combined.
3. Preheat the grill to high and line a baking tray with foil. Remove the salmon from the marinade, reserving the marinade, and place on the prepared baking tray. Grill for about 7 minutes, or until the fish is golden and just cooked through.
4. Meanwhile, put the reserved marinade in a small saucepan and simmer to reduce slightly to form a thicker, sticky glaze. Pour over the cooked salmon and serve with the cucumber lime salad.
Serves: 2 • Preparation time: 10 minutes, plus 30 minutes marinating • Cooking time: 7 minutes
Nutritional information per serving: Protein 23.4g, Carbohydrate 26.9g, of which sugars 24.4g, Fat 14.9g, of which saturates 2.6g, Kcals 305