Culture
Jan 04, 2020
The start of the New Year is a great time to keep resolutions to stay healthy for the year. And one way to achieve this is through mindful eating. VB discussed how Dr. Lancer introduced her to the benefits of eating salmon—the protein’s oils are a great source of nutrients for the skin—and her friend and chef, Andrea Rodriquez, created this recipe as an easy way to get vitamins with a bold and bright flavour. Below, we break down Chef Rodriquez’s gluten free take on poached salmon served with edamame rice and heritage carrots.
Poached Salmon on edamame rice with heritage carrots (serves 2)
Ingredients:
2 cups of cooked, shelled edamame
2 of each colour of Heritage carrots (6 total)
9 white meat radishes (thinly shaved with a mandolin)
2 red chillies (seeded, veined and thinly sliced lengthwise)
2 jumbo salad onions (thinly sliced)
2 wild or organic salmon fillets (180 grams)
1 avocado
1 pinch of Japanese 7 spices
Sauce:
2 spring onions (finely chopped)
2 red chillies (seeded, veined and thinly sliced lengthwise)
1 thumb piece of ginger finely grated
1 garlic clove crushed
Juice of one orange
3 teaspoons of yuzu juice
2 tablespoons of Tamari soy sauce
Pinch of salt and pepper
Recipe:
Edamame rice:
Once edamame is cooked, put in bowl with avocado and Japanese 7 spices and mash roughly
Put aside
Salmon:
Steam for 5-7 minutes with a steamer
Carrots:
Steam carrots for 15 minutes
Radishes:
Mix 3 tablespoons of rice vinegar, 1 teaspoon of steevia, 1 teaspoon of sea salt, and 250 millilitres of boiling water together
Pour the liquid on radishes in a bowl and cover
Leave to pickle for at least 1 hour
Combine ingredient on a plate, garnish with sliced onion, sliced chili, pickled radishes, and drizzle with sauce to taste