This is without doubt one of my favourite meals. It is my comfort food, my celebration food and my ‘home alone for the night so I get to cook whatever I like’ food.
It is a recipe that a gorgeous family friend made for me when I stayed with her in Switzerland and since that day over 6 years ago I have made it many many times. Often just as it was made for me, sometimes with subtle changes or additions depending on what is in the fridge.
This dish is easy, does not require many ingredients but manages to be healthy and absolutely delicious.
Begin by finely slicing fennel, carrot and ginger – julienne sticks works well. I like to add onion as well as it is one of my favourite vegetables. If you like chilli slice some up too.
In a pan or wok sauté the vegetables with some olive or coconut oil until softened. Add a dash of fish sauce, a few drops of sesame oil and some salt to taste.
Once softened – roughy 5 minutes, place the vegetables in the bottom of an oven proof dish and lay the salmon on top skin facing down. Slide into the oven and bake for 25-30 minutes – I like my salmon cooked through and flaking apart, adjust for your preference.
I do however find that the longer it cooks the more delicious oils ooze from the salmon and caramelise the vegetables below, enriching the flavour.
In my opinion, it is best served on Jasmine rice – the fragrance accompanies so well. But for a paleo or grain free option quinoa or cauliflower rice would be delicious.
Now white rice has been demonised recently and there has been a shift to brown but did you know white rice is the only grain without anti-nutrient factors?? Most grains contain phytates or oxalates that bind to minerals in the body, such as calcium, reducing their absorption. Brown rice, especially Australian grown has been found to contain high levels of arsenic so the occasion bowl of white rice is ok! Rice is also gluten free, and generally well tolerated. But it can have a high GI if eaten without fat and protein such as in this dish so make sure it is a balanced meal :)
Tonight I am making this dish, and may turn my jasmine rice into coconut rice… I may add some five spice to the vegetables whilst sautéing, and I may add zucchini as it softens and tastes delicious. But I will always keep the base the same and I implore you to try it that way first…
It is cooking right now, and my god, it smells delicious!
So why is this healthy?
Ginger is wonderful for our digestive tract. It is calming, warming and tonifying. Salmon is rich is omega 3 oils which are anti-inflammatory and good for brain function, and fennel helps with any abdominal bloating or pain. Onion helps boost our immune system, and our detoxification and methylation pathways, and carrots are rich in beta-carotene which converts to vitamin A.
For those who need quantities :) The veg will cook down so multiply the quantities per person
- 1 Carrot
- 1/2 large Fennel bulb
- 1cm sliced Ginger
- A good glug of oil
- 1tsp Fish oil
- A few drops of Sesame Oil
- Salmon – 1 piece per person
- Salt and pepper to season
- Rice to serve
- Coriander to garnish
I really hope you try this, I have eaten far more of this than I should – doesn’t look like there’ll be left overs! Its just too good….