This is one of our favorite household dinners and one of the meals my husband requests that I make most. For one, we love salmon and all of its health benefits but this meal is also surprisingly filling and satisfying. This meal is chocked full of healthy elements, Omega 3's in the salmon, natural anti-inflammatory & immune boosting properties in the garlic & ginger, dark leafy greens, mushrooms - a natural immune booster) and the ever popular quinoa - a filling plant based protein that makes you feel like you're eating grains.
The one thing I would recommend here is to try to purchase wild salmon. Unfortunately it can be pricey but I promise you it is worth it. Wild Salmon has lower levels of chemicals, contaminants, no antibiotics used and no artificial dyes. It is always best to source your food form the purest sources and to know its origin.
What you need: (serves 2)
- two 4oz - 6oz filet of salmon (preferably wild caught)
- 1 tbsp fresh ginger grated
- 4 cloves garlic grated or minced
- 2 tbsp tamari sauce
- 1 tbsp raw honey
- extra virgin olive olive oil
- mushrooms (any variety)
- salt & peppet
How to make:
First start by cooking your quinoa so that it will be ready once the fish is cooked. The whole meal only takes about 20 minutes from start to finish so prepare your quinoa to start since it takes the longest.
Next in a small mixing bowl mix the tamari sauce and the raw honey together so that they combine and grate 3 cloves of garlic and the same amount of ginger into the sauce. Grating the ginger and garlic allows for it to get fully immersed in the sauce. Once the ginger and garlic are combined, coat the salmon filets with the ginger/garlic sauce and then place them on a baking sheet covered w/ tin foil. Pour the remaining sauce over the filets. Turn your broiler on to high and place the filets under the broiler for 8-10 minutes (if you prefer a well done piece of salmon leave in closer to 10 mins and for a slightly under cooked center cook for 8 mins).
While the salmon is broiling. Chop 1 cup of mushrooms and 1 minced clove of garlic. Saute these with extra virgin olive oil over medium heat for a few minutes (approx 3-4) until the mushrooms begin to release their juices. Then remove them from heat and combine them with the quinoa once it's fully cooked - and season with salt & pepper.
Chop a full head of kale (or about 4 cups of kale) and saute in a pan with olive oil and the remaining 1 clove of garlic minced. Remove the kale from the heat once it starts to wilt approx 3 mins. This dish has a lot of garlic - but it is oh so good for you!
Lastly plate up your salmon filet, a heaping spoonful of mushroom quinoa and lots of kale and enjoy the delicious and healthy benefits of this meal. Let me know how yours turns out in the comments below!