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Salmon Nori Rolls

April 25, 2016

Serves 1

150g tinned/cooked/ sashimi salmon

2 tbsp mayonnaise or natural yoghurt & tahini or spicy ginger miso paste*

1 tsp lemon juice

2 nori seaweed sheets

3 iceberg lettuce leaves or handful spinach leaves

1/2 red capsicum, sliced

1 medium carrot, grated

1/2 avocado 

1 tbsp chopped herbs (optional-mint, coriander, dill)

 

*Spicy ginger miso paste

1 Tbsp (15 ml) white miso

1/4 tsp cayenne pepper, depending on desired heat

1 tsp toasted sesame oil

2 tsp finely grated fresh ginger

1 tsp freshly squeezed lemon juice

 

Flake salmon flesh with a fork and mix with mayonnaise/miso paste and lemon juice and set aside. Shred chosen vegetables and set aside.

To make the rolls, lay each nori sheet on cutting board and top with greens & herbs. Then scatter equal amounts of salmon mixture, followed by shredded vegies and avocado.

 

Salmon is a health booster mainly due to its high dosage of beneficial omega-3 fats eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) which contribute to healthy brain function, heart health, joint and skin health. Omega-3 is termed as an essential fatty acid because the body cannot synthesise it itself and must be obtained from the diet. 

 

Nori wraps (a type of seaweed) are high in iodine, great for thyroid health, and a mineral that many Westerners are low in. It's also a tasty gluten free option. My tip is to leave a packet always in the fridge in Summer and use to wrap leftovers for a fuss free lunch!

 

 

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