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

(Serves 4)


4 salmon fillets
2 onions, finely chopped
2tsp sweet paprika
3tsp caraway seeds
2tsp ground cumin
tsp cayenne
tsp ground cinnamon
4 cloves garlic, finely chopped
3tbsp tomato purée
150ml water
3tsp agave
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

(Serves 4)


225g pearl barley
1ltr stock
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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