YMCA Healthy Living Magazine Spring 2020 - Page 12

AUTHORS
SKYE SWANEY Skye Swaney is a dietitian at Shift Nutrition . Learn more : www . shiftnutrition . com . au / about-skye-swaney-dietitian
NUTS FOR LIFE Recipe created by Jennifer Jenner for Nuts for Life . Nuts for Life is Australia ’ s voice for the vital role tree nuts play in good health and nutrition . We inspire people to enjoy a healthy handful of nuts every day . Learn more : www . nutsforlife . com . au

BAKED SALMON WITH FENNEL AND ORANGE

Serves : 2
METHOD
SPRING RECIPES SPRING 2020

PECAN , BROCCOLINI AND SALMON GRAIN BOWL

INGREDIENTS
1 small fennel bulb , finely sliced ½ orange , finely sliced ( skin on ) 2 skinless salmon fillets ½ cup cherry tomatoes , halved ¼ cup pitted kalamata olives 2 tbsp chopped dill or fennel fronds , to serve
1 . Preheat oven to 180 ° C .
2 . Scatter fennel and orange slices evenly over the base of a large oven tray and top with salmon fillets , tomatoes and olives .
3 . Drizzle over one tablespoon of extra virgin olive oil and season with salt and pepper .
4 . Bake for 15 minutes or until salmon is just cooked through .
5 . Serve sprinkled with dill or fennel fronds .
Serves : 2
INGREDIENTS METHOD
2 x 100g skinless salmon fillets 1 tsp olive oil ½ cup pecans , lightly toasted ( 60g ) 1 bunch broccolini ( 85g ) 4 radishes ( sliced ) Orange ( peeled and sliced ) 1 cup cooked brown rice Spring onion ( sliced )
Dressing 2 tbsp almond butter 2 tsp tamari or soy sauce 1 tsp miso paste 1 tsp maple syrup 2 tbsp lime juice
1 . Whisk together almond butter , soy sauce , miso paste and syrup in a bowl . Whisk in lime juice until smooth . Dressing will thicken as it sits ( thin with water if desired ).
2 . Preheat a skillet over medium heat . Drizzle salmon with oil and cook approximately three minutes per side , or until cooked to your liking . Remove salmon from pan and set aside to rest . Roughly flake the salmon once it ’ s cool enough to handle .
3 . Wipe skillet , fill about half way with water and return to heat . Add broccolini and simmer for a few minutes , until bright green and tender-crisp . Refresh under cold water .
4 . Roughly chop half the pecans and stir through rice . Divide into two bowls . Top rice with salmon , broccolini , orange , radish and remaining pecans . Drizzle with dressing , sprinkle with sliced spring onion .
12 YMCA HEALTHY LIVING MAGAZINE