Honey Ginger Pumpkin Seed and Walnut Crusted Salmon with Black Rice Noodles, quite a mouthful and a super deliciously tasty one too! This anti-inflammatory, antioxidant rich meal is easy to prepare and is ready in around 30 minutes.
I love Wild Alaskan Salmon, they swim around in the wild, eating as nature intended which makes them rich in omega 3, vitamins, minerals and Astaxanthin, a powerful antioxidant. Astaxanthin is a naturally-occurring carotenoid, a reddish pigment produced by micro-algae and eaten by salmon and other marine life, e.g. crab, lobster, etc which makes them pink. Astaxanthin can protects cells and the nervous system from oxidative damage and is beneficial to joints and skin amongst many other health benefits.
Adding a marinade of honey, orange and fresh ginger plus a crust of whole Pumpkin seeds and chopped walnuts only enhances the health benefits of the dish even more. Pumpkin seeds are a great source of protein and are rich in zinc, magnesium, manganese and plant-based omega 3’s. Walnuts contain monounsaturated and polyunsaturated fats aka the good fats. They are also a valuable vegetarian source of the essential fatty acid omega-3 plus a good source of iron, selenium, calcium, zinc, vitamin E and some B vitamins.
I teamed the dish up with a new find, King Soba Organic Black Rice Noodles, made from black rice, a deep purple coloured rice rich in minerals and fibre. Black rice is particularly nutritious, containing several times more protein and minerals than ordinary white rice and is rich in iron, calcium, zinc, manganese, selenium, and B vitamins. The noodles are really quick to prepare compared to my usual pasta spaghetti and they are wheat and gluten-free and suitable for vegans and vegetarians.
- 2 x Salmon Fillets
- Pumpkin seeds
- Fresh Ginger
- Juice of 1 Orange
- Olive oil
- Black Rice Soba Noodles