A gut-loving dinner loaded with easily digested protein, detoxifying greens, essential fatty acids and fibre.
This miso-glazed salmon and Asian green recipe contains green tea soba noodles which includes buckwheat, reducing wheat content for those with a gluten sensitivity. If you want a completely gluten-free dish simply forgo the noodles. All food should be organic where possible, miso paste must also be non-GMO (make this a rule for all soy-based products you consume, remember fermented is always best when it comes to soy.)
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- 4 Atlantic Salmon fillets (approx. 100g per person)
- Organic green tea soba noodles
- 1 tablespoon of miso paste white, organic non-GMO
- 4 tablespoon of tamari
- 1 tablespoon of honey
- ½ lime, juiced
- 1 tablespoon coconut oil
- 4 tablespoon sesame seeds
- 1 tablespoon of ginger, freshly grated
- 1 garlic clove, freshly chopped/minced
- 3 sprigs spring onion
- 1 bunch broccolini
- 1 bunch asparagus
- 1 cup choy sum or bok choy, chopped
- 1 cup baby spinach leaves
- Coriander to taste, cook & garnish
Prepare the marinade
(This will be used to glaze the fish and also marinate the vegetables & noodles).
- In a small bowl mix tamari honey, lime juice & ginger.
Glaze the fish
- Preheat oven to 180 degrees celsius
- Place fish in baking dish/tray
- Mix miso paste and 2 tablespoons of marinade in a separate bowl
- Coat fish with glaze and sprinkle with sesame seeds
- Place in oven for 20 minutes.
Prepare the vegetables
- Add coconut oil to large pan and warm before adding spring onion & garlic, sauté until soft and fragrant
- Add vegetables in order of firmness: asparagus, then broccolini, then lastly choy sum/bok choy. Lightly sauté to soften but don’t overcook as you will lose precious nutrients
- Remove from heat and stir through spinach leaves, put lid on pan and set aside. The spinach will wilt gently by itself. Add some coriander at this stage too if you like coriander.
See also: The Sadhana Kitchen Super Bowl
Cook the noodles
- Bring a pot of water to the boil
- Add soba noodles and simmer for 4-5 minutes until ‘al dente’
- Remove, strain and rinse to remove excess starch
- Drain well and then combine with vegetables.
How to serve
Remove fish from oven and serve it over the vegetables & noodles. Garnish with chopped coriander and a wedge of lime. Leftovers are great for lunch/dinner the next day, combine it with extra spinach leaves to make a salad.
Will you give this gut-loving recipe a go? If you have any questions or feedback, let me know via the comment section below.
P.S. Who do you know that would enjoy this gut-loving meal? Share this with them now – they’ll thank you for it later!