Easter recipe: Asian smeared salmon fillets with carrot puree – gluten free, dairy free, refined sugar free, clean and paleo friendly.
Hello there. Are you all ready for Easter?
My sister Sandra and her partner Paul arrived from New Zealand this weekend and will be around to celebrate Easter with me but we’ll also have another guest with us. That’s the 4 of us in a small 1 bedroom unit! Thank goodness for air mattresses and comfy couches. In the meantime, I’ve created a delicious Easter dish for you to try that incorporates Asian flavours.
I love Asian food but it’s not often I cook with Asian ingredients due to lack of confidence and the fact that Asian food is so plentiful around Sydney so It’s much easier to eat out. However, a lot of Asian recipes incorporate unclean ingredients so one Saturday morning when I was feeling a little experiment-crazy and willing to risk failure, i gave it a crack. Well it paid off!
As salmon is a strong flavoured fish you want to use bold flavours. Note: The “smear” as I like to call it may taste a little too sweet straight from the pan (it did to me) but as soon as you taste it with the salmon, it works beautifully.
If you want your salmon to have a crispy skin (and have your “smear’ on the side), then check out my Crispy skinned salmon recipe which gives you step by step instructions on how to achieve a perfectly crispy skin. You can then smear your salmon immediately before eating it and get the crispiness and the flavour in one. Truly delicious! If you’re after a different seafood dish, then try my Snapper with lemon herb macadamia pesto recipe.
The carrot puree is very simple. Steam carrots till tender then blitz in a food processor or use a stick blender (or masher if you have neither of those). Season with salt and pepper and you’re done. The beans have been lightly steamed so they still have a bit of crunch.
I’ve used coconut aminos in place of soy sauce for the Asian smear. It’s milder and sweeter than soy sauce. I’ve then added some Himalayan salt. If you don’t have coconut aminos, you could use tamari (gluten free soy sauce), however, this may be stronger in flavour and saltiness so start off with 1 – 2 teaspoons and adjust according to taste. You may not need to use the extra (Himalayan) salt in that case.
What is coconut aminos?
It’s a soy free seasoning similar to a light soy sauce or tamari but it’s gluten free, milder in flavour and sweeter in taste. It’s made from the sap of coconut tree blossoms and mixed with sea salt. It is then aged. It’s raw and full of enzymes, amino acids and vitamins. You can find it in health food shops.
Time poor tip
The Asian smear and carrot puree can be made ahead of time. Simply cover and place in fridge. To reheat the smear, place in a saucepan with a splash of hot water and heat gently.
Have a wonderful Easter
Love, Tash x
Here’s a quick overview on what to do
Why this is so good for you
Salmon prevents and helps treat inflammation, helps prevent depression, maintains a healthy nervous system, increases cardiovascular health and reduces the risk of macular degeneration.
Carrots improve vision, reduce the risk of lung, colon and breast cancer, slow down ageing, promote healthier skin, help prevent infection, prevent heart disease and detox the body.
Green beans decrease the risk of cancer, help promote fertility, reduce the risk of birth defects, help prevent depression, improve bone health, promote healthy eyesight, aid digestion and reduce the risk of heart disease.
Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.
Shallots strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduce blood pressure, helps fight asthma, regulates blood sugar levels in diabetics, and lowers the risk of most types of cancer.
Chillis fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Ginger aids digestion, reduces flatulence, relieves nausea, reduces inflammation and fights asthma and coughs..
Apple cider vinegar fights diabetes, aids digestion, reduces the risk of heart diseases, aids in weight loss, helps relieve upset stomach, boosts energy, helps the body detox and helps alleviate sinus infection, sore throats and headache.
Coconut aminos boosts energy levels, repairs muscle tissue, enhances the function of the nervous system and brain, increases immunity, aids digestion, helps regulate hormones and promotes cardiovascular health.
Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-vira, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
* If you want a sweeter smear, omit the Himalayan salt.
- 1 kilo carrots, chopped
- Fine pink Himalayan salt and cracked black pepper, to taste
- 4 handfuls green beans
- Coconut oil, for cooking
- 4 salmon fillets, skin on
- 1/4 cup coconut oil
- 1 bunch sliced shallots including half of the green part (amounts to 4 1/2 cups)
- 1/4 cup finely grated ginger
- 1 large, long red chilli, finely chopped (leave seeds out if you don't want any heat)
- 3 large cloves garlic, crushed
- 1/2 cup honey
- 1 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon fine pink Himalayan salt
- Steam carrots until tender. Cool slightly and transfer to food processor and blitz till smooth. Season with salt and pepper.
- While carrots are steaming, heat coconut oil in a medium frying pan on medium heat. Add the shallots, ginger and chilli. Cook till soft. Add the garlic and cook for one minute.
- Add the honey and simmer for 5 minutes or until mixture has slightly thickened.
- Add the apple cider vinegar, coconut aminos and salt. Simmer until mixture thickens and becomes stickier. Smear over salmon fillets.
- Steam beans till just tender
- Heat coconut oil in medium - large frying pan on high. Fry salmon fillets skin side first. Flip and cook other side.