After days of racking my brain as to what type of recipe I could write for the Sea Harvest cooking challenge, I looked around my kitchen, scratched in cupboards, reminisced on past recipes I’d written and each time, one crazy little ingredient came to mind. A few months ago I read an article on the health benefits of flaxseeds and decided to write a biscuit recipe incorporating this tiny seed. The result was an outstanding biscuit that my family love. This inspired me to use the flaxseeds in a Salmon steak recipe that I still had to invent. Once the recipe was done, my family tasted and they loved once again. Here is my recipe –
Baked Salmon served on a layered bed of steamed spinach and stir fried bean sprouts served with Wasabi infused soya mayonnaise
For the stir-fry:
1 Tsp. Thai fish sauce
¼ cup water
2 Cups of Bean Sprouts
4 Cloves of Garlic (finely chopped)
1 Tbsp. flaxseeds
Place fish sauce and water in a saucepan and allow to heat to a gentle simmer. Add Bean Sprouts, garlic and flaxseeds and sauté for 10 minutes. Drain and reserve excess liquid using a sieve and set stir-fry aside.
For the Salmon Steaks and spinach
1 Box of Sea Harvest Salmon Steaks
30ml of finely chopped fresh dill
1 Packet of Spinach
Steam the spinach till done and set aside
Place the reserved liquid from the stir-fry in an oven proof dish.
Rub dill into Salmon and place the seasoned steaks in the liquid in the oven proof dish. Bake in a pre-heated oven at 140°C for 30 – 40 minutes.
For the Mayonnaise
1½ Tbsp. fresh lemon juice
¼ cup soya milk
¼ tsp. paprika
¼ tsp. Dijon mustard
20ml Canola oil
7.5ml wasabi paste
Place all ingredients in a small bowl. Combine well with a hand held electric beater. If you prefer the mayonnaise to be thick, add 10ml corn flour and heat the mixture to allow the thickening process to activate.