SOY GLAZED CRISPY SKIN SALMON & ASIAN VEG
- 1x Tassal Fresh Tassie Salmon portions, Skin-on
- 1 Tbsp soy
- 1 tsp sesame seed
- 1 zucchini
- 1 bunch bok Choy
- ¼ cup frozen green peas
- Toss the salmon in the soy sauce. Set aside while you prepare the vegetables. Cut the zucchini in half-length ways and then cut into ½ cm wide semi circles. Cut the bottom 1inch off the boy Choy and ensure all dirt is removed from the base of the leaves.
- On one side of a pre-heated fry-pan add salmon skin side. Add zucchini to the other side of the fry-pan. Cook salmon for 4-5 mins and turn. Add peas and bok choy on top of the zucchini. Season with salt and pepper. Place a lid on the fry pan and cook for 2 mins.
- Serve vegetables on a plate and lay the salmon over the top covering with any remaining juices from the pan. Sprinkle with sesame seeds and enjoy!
Recipe courtesy of Shelley Good Eats
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.