Hola mis amigos!
Summer is well and truly here guys and what better way to celebrate than with my light and delicious smoky salmon? Sitting on a bed of lightly sautéed spring onions, this superfood dish is packed full of nutrients and flavours.
Spring onions help to reduce cholesterols levels whilst salmon is incredibly wonderful for inflammation, cardiovascular health and upping your vitamin d to name just a few benefits here. What’s great about this dish is that it’s also very quick to prepare and you don’t need to be by the stove for hours on end, no one wants that on a hot summer’s day!
To serve 2 you will need:
Prep time: 10 minutes
Cooking time: 15 minutes
Total Time: 30 minutes
2 tablespoons of grass-fed ghee, butter or organic coconut oil
1/2 tsp of Himalayan pink salt
1 tsp of organic sweet and smoky paprika
2 wild Alaskan sock eye fillets (260g average)
1 tsp of ground coriander
1 tsp of ground cumin
A bunch of organic spring onions
1 small red, chilli deseeded and chopped (optional)
1 small lime, halved or quartered
2 small organic sweet potatoes, chopped into small cubes
From your kitchen:
A whisk or fork
A medium sized mixing bowl
A teaspoon and tablespoon
A small frying pan to melt your chosen oil or butter
A plastic spatula
A wooden spoon
A sharp knife
A chopping board
A serving plate
Slice your salmon fillets into 2 small portions, seasons with your spices and salt and set aside. Chop up your spring onions as finely as you would like them and season lightly with some Himalayan pink salt, this helps to soften them up for cooking.
Next, heat up your frying pan with your chosen oil over a medium-high heat. Throw in your chopped spring onions and toss in your oil for a couple of minutes or until they’re nice and golden. Place them onto your serving dish and sauté off your sweet potato cubes.
Cook your salmon fillets for a couple of minutes on either side and finish off by squeezing the juice of half a lime just before you wish to serve your fish. Buen apetito!