We served up this delicious and healthy salmon steak recipe at our January Detox Class. As well as tasting delicious, this dish has a ton of health benefits so is perfect if you’re looking to eat a little healthier in the new year! The salmon steak is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12), and the pearl barley is a great source of fibre and amino acids.
Salmon Steak in a Spicy Tomato Sauce
4 salmon fillets
2 onions, finely chopped
2tsp sweet paprika
3tsp caraway seeds
2tsp ground cumin
⅓tsp ground cinnamon
4 cloves garlic, finely chopped
3tbsp tomato purée
1 lemon, cut into four wedges, plus 2tbsp lemon juice
2tbsp roughly chopped coriander
salt and black pepper
Place 2 tablespoons of oil in a non stick pan on a high heat.
Season the salmon steak with salt and black pepper and fry until golden on either side.
Sweat the onions in 1 tablespoon of oil, until soft. Add the spices and cook for 2 minutes then add the garlic and cook for a further 2 minutes.
Add the tomato puree and stir. Once mixed add the water. Bring to a boil and reduce to a simmer. Then place the salmon in the sauce and simmer for 6-10 minutes until cooked.
Remove the salmon steak. Add the agave, lemon juice and salt and pepper to taste. Serve with on a bed of pearl barley and with coriander as a garnish. (see recipe for Pearl Barley below)
Pearl Barley With Roasted Butternut Squash & Red Onion
225g pearl barley
2 red onions, roughly choped
1 butternut squash, peeled and cubed to 1.5cm
Pre-heat the oven to 180C.
Cook the Barley in stock for 45-50 minutes until cooked.
Sprinkle the butternut and onions with oil. Place in the oven and roast for 30-40 minutes until golden. Checking and turning every 20 minutes.
Drain the barley and fold the veg into the barley.
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