By Keris Marsden | Published on September 21, 2017
You bake it to be good, and batter it to be bad. But here’s another pescatarian process you’ll want every night with this Caribbean salmon.
Prep time: 10 mins | Cook time: 30 mins | Serving size: 2 people
You’ll need…
2 salmon fillets
Zest and juice of 1 lemon
2 green onions, chopped
3 cloves garlic, peeled and finely chopped
1 die-sized chunk of ginger, peeled and chopped
1 tsp crushed chillies, or ½ scotch bonnet chili, deseeded and chopped
Celtic sea or Himalayan pink salt and freshly ground black pepper
9 sprigs fresh coriander or rosemary
Method
Step one: Preheat the oven to 180C / 350F / gas mark 4. Take out the vegetables and spices and start chopping. Leave the garlic to get some air for as long as possible and you will maximise the antioxidant benefits your body receives from it.
Step two: Lay a sheet of greaseproof paper on a baking dish and place the fish in the center. Place a cup of brown rice to cook slowly on the stove. This method will retain all the healthy fat the fish has to offer.
Step three: Scatter over the lemon zest and  juice, green onions, garlic, ginger, scotch bonnet chilies (or crushed chilli flakes), coriander and seasoning. These spices are antioxidant juggernauts, some of which will be destroyed by the cooking process. Hold a pinch or two back to add freshness to your masterpiece.
Step four: Grasp the four corners of the greaseproof paper and gather together, twisting to seal in the fish, veg and flavourings. This will ensure you retain the moisture of the fish, offsetting the need to add a calorific sauce.
Step five: Place in the oven to cook. Check after 20 minutes and serve with lightly blanched broccoli or other green vegetables. You’ll retain the flaky texture of the fish without it turning to mush, making you lust after repeat performances of this healthy dish.
– READ MORE: Brown Rice Buddha Bowl With Tuna Gyoza –
Keris Marsden is a naturopathic nutritional therapist and co-author of Fitter Food: A Second Helping.
