New recipe to help reduce stress
This anti-stress recipe is from Angela Walker, specializing in nutrition and food for stress management and anxiety.
This recipe is provided by Angela Walker, our Nutritionist who works in stress management and brain performance. It is using the right foods to manage your stress levels and keep your body topped up with the right nutrients it needs.
- Fillet of salmon
- ½ teaspoon Cumin seeds
- ½ teaspoon Coriander seeds
- ¼ teaspoon Smoked paprika
- Juice of a lime
- ½ medium cucumber
- ¼ red onion OR a shallot
- ½ plum
- ½ mild chili pepper or jalapeno pepper
- ½ avocado
- a handful of coriander.
- ¼ cup dry millet
- Kimchi – optional
Millet is a whole grain, it is naturally gluten free, really versatile and a good source of nutrients including magnesium and very easy to cook. Buy the whole grain rather than the flakes. Like rice, it has a mild flavor and works well with the strong flavors of the salmon and relish. This dish works well with an added relish of kimchi a wonderful fermented food, which help your gut bacteria. You can find kimchi now in good health food shops.
Preheat oven. Mix the cumin and coriander seeds with the smoked paprika, ½ of the lime juice and pinch of salt. If you have a pestle & mortar you can grind the cumin and coriander seeds first but it isn’t essential. Rub the mix into the skin of the salmon. Place salmon on a baking tray and roast for 15 minutes or until it is flaky. It is generally better to under rather than over-cook salmon, you want the middle to be darker pink still.
While salmon is cooking dice the cucumber, plum, avocado, onion, and chili and mix together with the rest of the lime juice. Chop the coriander (Tip, chop with scissors and it is good to use the stem as well as the lead) and add into the mixture.
Cook millet by adding 1 part dry grain with 2 parts water, cover and keep on a low heat for approx. 15 mins until all the water is absorbed and the millet is fluffy. Brown rice or quinoa can be used in place of the millet. Place the cooked millet on the plate, top with the relish and finally the salmon, serve the kimchi on the side, 1-2 teaspoons.