Leeks are high in vitamins A and C, folate and the circulation-boosting flavonoid kaempferol. Salmon is high in heart and brain-healthy omega 3s, calcium and contains the cancer-protective, powerful antioxidant astaxanthin. The red colour of Sockeye salmon is reflective of its high astaxanthin content. 

Serves: 2
Prepare:
15 minutes
Cook: 30 minutes

Ingredients:

  • 2 salmon fillets
  • 2 leeks
  • ½ head broccoli
  • 1 carrot
  • 160ml can/⅔ cup coconut cream
  • 1tbsp butter
  • 1tbsp sesame seeds 

For the salmon glaze:

  • 1tbsp soy sauce (gluten-free) or tamari sauce 
  • 1tbsp toasted sesame oil
  • 1tbsp rice wine (or 2tsp apple cider vinegar) 
  • 1tsp grated ginger
  • 1 garlic clove, crushed
  • 1tsp Cajun seasoning

Method:

  1. Preheat the oven to 180°C.
  2. Mix together all the ingredients for the salmon glaze. Place the salmon in a baking dish, skin side up, and coat with the marinade. Leave to stand for 15 minutes to take on the flavours.
  3. Meanwhile, remove the dark green parts of the leeks, wash well to remove any grit or dirt and finely chop. 
  4. Chop the broccoli and carrots into 1-2” pieces and put your steamer pan on to heat up. 
  5. Sprinkle the sesame seeds over the marinaded salmon, and bake in the oven for 15 minutes, until cooked through.
  6. While the salmon is cooking, heat a frying pan to a medium-high heat and add the butter, leeks and a pinch of salt. Sauté for 3-4 minutes until translucent and they are gently starting to colour, but not brown. Turn down the heat to low, and continue to cook covered with a lid, stirring occasionally. 
  7. Add the carrot and broccoli to the steamer. Cook for 6-7 minutes until they are still holding their shape, but not hard. 
  8. Add the coconut cream to the leeks and stir through, uncovered, on a gentle simmer. The coconut cream leeks should become thick and creamy in texture (about 10 minutes).
  9. Serve the leeks with the steamed vegetables, with the baked salmon placed on top.

Always try to buy wild Alaskan or Sockeye salmon, which are lower in toxins, non-GMO and not farmed (salmon farms have questionable environmental practices).

Nutrition (per serving):

  • 698 kCal
  • 44g total fat
  • 22g saturated fat
  • 39g net carbs
  • 43g protein
  • 4g fibre