ASIAN INSPIRED BAKED SALMON WITH QUINOA & VEGETABLES
- 260g Tassal Fresh Tassie Salmon portions
- 1 ½ Tbsp gluten free soy sauce
- 1 Tbsp sweet chilli sauce
- 1 Tbsp lime juice
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- ½ cup broccoli florets
- ½ cup carrot, peeled, diced
- ½ cup frozen peas
- ½ cup cooked quinoa
- 1 spring onion, diced
- In a small bowl mix together 1 tbsp. of the soy sauce, sweet chilli sauce, lime juice, garlic and ginger.
- Lay two pieces of foil on the bench and place a Tassal salmon portion in each (skin-side down); pour marinate evenly over the two pieces of salmon. Fold foil around the salmon to make two parcels. Cook in pre-heated oven at 180°C for 10-12 minutes.
- Meanwhile, place broccoli, carrot and peas in microwave safe bowl and cook for 2-3 mins. Drain well.
- Mix together the quinoa, cooked vegetables, spring onion and remaining ½ tbsp. soy sauce.
- Remove salmon from the foil parcel and serve on a bed of quinoa and vegetables, and drizzle with any remaining parcel juices.
Recipe courtesy of dietitian Susie Burrell
Selenium is associated with keeping our immune system and thyroid working well, and helping to keep tissues healthy by preventing cell damage. This is a complement to healing and more of a preventative measure to try keep your body as healthy as possible by speeding up the process around muscle healing. The more we hear about selenium, the more we realise how good it is for us, and often our intake of this key nutrient is minimal due to low levels in Australian soil. A powerful antioxidant, selenium plays a cell roll is cellular functioning, helping the immune system to function at its best. One serve of salmon provides almost a third of your daily requirement of this powerful nutrient to boost your Super Immunity and help speed up the muscle healing process.