Ingredients
Orange and Ginger Salmon with Omega rich Carrot Salad
Two large pieces of wild salmon (about 240g total)
Juice ½ an orange
1.5cm piece of ginger, finely grated (I use a micro grater)
1 tbsp coconut aminos (I love to use the Biona one)
Cracked pepper
Sprinkle of sea salt
Omega-3 rich Carrot Salad
3 medium-large carrots
¼ cup each pumpkin and sunflower seeds
1 tbsp Bare Biology fish oil (I used the kids one)
1 tbsp Coconut Aminos
Method
Salmon
In a small dish (large enough to hold the salmon pieces) mix together your marinade ingredients. Place the salmon flesh side down and allow to marinate for at least a couple of hours in the fridge.
To cook
Heat a frying pan and place the salmon skin side down along with the marinade sauce and cook on low-medium heat for 5 minutes. Turn over and cook for a further 2-3 minutes or until just cooked through. Set to the side until ready to serve.
Serve alongside steamed broccoli and the omega rich carrot salad below.
Salad
Heat a saute pan on medium heat with the seeds and toast lightly. Set to one side.
Grate the carrots and place in a large bowl. Add to this the toasted seeds, fish oil and coconut aminos.
Mix together well.
Serve alongside protein of your choice and a favourite green vegetable.
Enjoy.
