Zingy Teriyaki Salmon Salad
Salmon is a fatty fish loaded with healthy omega-3 fatty acids and vitamin D, which plays an extremely important role in supporting our immune systems
Additionally, wild salmon is higher in vitamin D, and minerals such as iron, zinc and potassium, so do opt for wild salmon over farmed salmon, if possible.
- 1 tbsp extra-virgin olive oil
- 3 tsp soy sauce
- zest and juice of 1 lime
- 2cm piece of fresh root ginger, grated
- small handful of fresh coriander, finely chopped
- 2 wild salmon fillets
- 1 red pepper, halved and deseeded
- 10 cherry and/or baby heritage tomatoes
- salad leaves of your choice, to serve
1. Preheat the oven to 200C/400F/gas 6 and line a baking sheet with baking paper or foil. In a large bowl, mix together the oil, soy sauce, lime zest and juice, ginger and fresh coriander. Place the salmon in the marinade and set aside for 15 minutes.
2. Place the marinated salmon, pepper halves and tomatoes on the lined baking sheet and cook in the oven for 15 minutes. Remove and serve on a bed of salad leaves.
3. For a vegan option, replace the salmon with firm tofu, cut into chunks. For a gluten-free option, replace the soy sauce with tamari. If you don’t have fresh coriander to hand, use 1 tsp ground coriander instead.
The Immunity Cookbook by Kate Llewellyn-Waters, (Quadrille, £20.00). Photography: © Steven Joyce.
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