This is the perfect dish to nourish the brain and body and also help balance blood sugar to keep energy to the brain steady. You can keep the flavours simple or like i have done introduce delicious Asian flavours.
Ingredients - serves 3-4
200gm of cooked Wild, black or red rice
2 fillets of Wild Salmon
140gm shiitake (or other kind) mushrooms chopped or sliced
Any green leaf vegetable you have in fridge – a few chopped handfuls (spinach, kale, spring greens, carvolo nero, bok choi or green beans)
Fresh ginger – approx 1-2 inches – finely chopped
Handful of sesame seeds
Fresh red chili – de-seeded and chopped/or dried chili flakes/or pinch of cayenne
Tamari sauce - use as seasoning
2 x finely sliced spring onions
2 inches if very finely chopped lemon grass
1 very finely chopped clove of garlic
Toasted sesame oil - for flavour
Olive oil for cooking
Handful of freshly chopped coriander and a Squeeze of lime juice to garnish
Directions
Rice
Cook the rice in double the amount of water as you normaly would and allow the water to wash away not boil away as this will remove excessive phytic acid and arsenic.
You can pre-cook this and keep it in the fridge. Don't add salt.
Place the salmon onto a grease proof paper lined tray and seal if steaming or bake around 170 degrees celcius (to not damage the precious fats) when cooled remove any skin or bones and flake the fillets.
To a pan add the olive oil, shiitake mushrooms, ginger, chili, lemon grass, garlic spring onions and saute with the green leaves add a little water to create moisture for 2 minutes. Add the rice and salmon and lastly the sesame oil, sesame seeds and some splashes of tamari cook for or 1 minute.
Remove from heat add the flaked salmon. This dish can be served warm or cold.
You can add crisp salad leaves to create more of a salad. Or add the green vegetables like tenderstem broccoli or asparagus.
Sprinkle the coriander, tamari and lime juice for seasoning when serving.
This can travel well for lunches or keep in fridge for a couple of days. This is also perfect for a garden party dish, multiply the ingredients depending on number of guests.