Salmon are gritty fish - swimming upstream against strong currents and rapids to lay their eggs and ultimately ensure their survival. These fighting fish can be an important source of strength for athletes, as they're high in protein, omega-3 fatty acids, and vitamin D.
This article highlights a salmon dish that's quick and easy to make, and most significantly, healthscrumptious.
Serving Size: 1 / Total Time: 30 minutes
- 1 salmon fillet (100 – 200 grams)
- a bit of dill
- maitake, aka “hen of the woods” mushrooms
- enokitake , aka “lily” mushrooms
- half a lemon
- salt & pepper
- Start by cooking your quinoa in a standard rice cooker or in a pot. Cooking time is 10-15 min.
- Make an aluminum foil pouch large enough for your salmon fillet, with enough room for the other ingredients
- Lay the salmon in the pouch, and gently place the mushrooms on it – feel free to use as little or as much of the mushrooms as you like, but we recommend the amount pictured.
- Next comes the dill – place the dill on top of the mushrooms and salmon. Dill adds a pleasant herb aroma that helps counterbalance the overall fishiness.
- Squeeze half a lemon over all the ingredients. If a few seeds fall in, leave them be.
- Add a pinch of salt and pepper and loosely seal the pouch.
- In a toaster oven, heat at 350 degrees for 10 – 20 min. Remove the salmon and his new friends from the pouch and lay ’em down on top of the bed of cooked quinoa.
Like a brown bear, enjoy your salmon with a smile.