Gut Happy warm wasabi salmon & zoodle salad
2019 - Let’s get started!
Now the festive season is behind us, it’s time to kickstart the new year by eating real food that is real good for us!
This beautiful warm salmon salad is full of detoxifying greens and loaded with good fats and Gut Happy products that will help you on your journey to feeling amazing.
Don’t like salmon - no worries, replace it with a protein of your choice. Any protein will work with this dish.
We can’t wait to keep sharing healthy recipes with you in 2019. So stay tuned into us, and into your gut!
Ingredients
2 tsp wasabi paste
4 tbs tamari (gluten free soy sauce)
1 tbs mirin (or coconut sugar)
1 fillet wild caught salmon
¾ cup frozen shelled edamame
1 zucchini grated into zoodles (or buy them pre packaged at Woolworths)
100gm mixed baby spinach & rocket leaves
1 small red capsicum, deseeded, thinly sliced
½ small red onion, cut finely
2 tsp sesame seeds
1 chilli, thinly sliced (optional)
Method
Combine wasabi, tamari, mirin, bone broth and partially hydrolysed guar gum (PHGG) in a small bowl. Mix well.
Divide mixture into 2. Set one half aside for the dressing.
Place salmon, flesh side down, in remaining ‘dressing’ mixture, cover and set aside to marinate for 30 minutes (if no skin on the salmon, turn the fillet after 15 minutes).
Meanwhile, steam edamame for 2-3 minutes over a saucepan of simmering water, adding the zucchini zoodles in the last minute of cooking. Drain.
Layer the spinach, rocket, zoodles, edamame, capsicum and onion on a serving platter (or place and mix all ingredients in a large bowl). Set aside.
Place the salmon on a lined baking tray and back for 10 minutes or until cooked to your liking (or cook in a pan over medium heat).
Flake the salmon over the salad mixture, sprinkle with sesame and chilli (optional) and drizzle with remaining dressing.
Serve