Yummy lunch recipe for you today – a great way to get extra Omega 3-rich fish into your diet. If you haven’t any rice pancakes, you could use a thin egg omelette as a wrap instead.
You will need:
4 salmon fillet steaks (organic)
4-6 spring onions
Large handful of bean sprouts
8-10 tablespoons tamari or soy sauce
1 inch ginger root (grated)
3 tablespoons toasted sesame oil
1 tablespoon sunflower seeds
Approx 16 rice pancakes (or equivalent in large lettuce leaves)
1. Steam or poach the salmon; when it is cooked, roughly break it up with a fork and leave to cool in a serving bowl.
2. Slice the cucumber and spring onions into long thin strips and arrange with the bean sprouts on a serving plate. Sprinkle with sunflower seeds.
3. Mix the tamari or soy sauce, grated ginger and sesame oil in two small serving bowls. Prepare the pancakes as directed on the packet.
4. Using your hands, roll some salmon and vegetables in a pancake (or large lettuce leaf). Dip into the sauce and enjoy.
Recipe adapted from:
The Kitchen Shrink – Food and Recipes for a Healthy Mind by Natalie Savona, source Nutri E News Sep 14