Tag Archives: Salmon

Honey Ginger Pumpkin Seed and Walnut Crusted Salmon with Black Rice Soba Noodles

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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.

salmon black rice soba noodles

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.

Salmon raw marinating

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 rich in zinc, magnesium, manganese and plant-based omega 3’s.  Walnuts, another rich source of omega 3, magnesium, folate, vitamin E and antioxidants.

Black Rice Soba Noodles

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.  Very quick to prepare compared to my usual pasta spaghetti.  The noodles are also wheat and gluten-free.

Honey Ginger Pumpkin Seed and Walnut Crusted Salmon with Black Rice Soba Noodles

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Honey Ginger Pumpkin Seed and Walnut Crusted Salmon with Black Rice Soba Noodles

Ingredients

  • Marinade Coating:
  • 2 teaspoons Runny Honey
  • 1 teaspoon fresh Ginger, grated
  • Juice of half an orange
  • dash of Olive oil
  • Salmon:
  • 2 Wild Alaskan Salmon Fillets
  • 50-60g Pumpkin seeds, whole or roughly chopped
  • 50g Walnuts, roughly chopped
  • .
  • Black Rice Soba Noodles

Instructions

  1. Pre-heat your oven to 160C fan 180C non-fan
  2. Combine all the ingredients for the marinade/coating, mix well.
  3. Place the Salmon into an ovenproof dish and spoon the marinade over making sure all the Salmon is evenly coated.
  4. Sprinkle the Pumpkin seeds and chopped Walnuts over the Salmon. .
  5. Roast in the oven for 10-15 minutes.
  6. Take out after 5 minutes and baste the juices over the Salmon making sure not to disturb the crust.
  7. Whilst the Salmon is roasting, place the Black Rice Soba Noodles in boiling water (they will soften quickly) and cook for 5 minutes on a medium heat.
  8. Drain the Black Rice Soba Noodles and refresh quickly with cold water.
  9. Serve the noodles with the Salmon. I roasted Tomatoes with Garlic, Olive oil and Basil in the oven with the Salmon for another component.
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Roasted Salmon with Cumin Pumpkin Seed Crust

Roasted salmon is one of my favourite fish dishes, I eat some most days, I’ve even been known to eat it for breakfast if there is some cold in the fridge! I am happy with just roasting or pan frying in a little olive oil and maybe garlic and herbs but like experimenting with crusts to give it an extra dimension and  flavour boost.  All crusts are very simple to put together as is the whole dish and the combinations endless.  This cumin pumpkin crust is quite dense but hugely flavoursome.   Salmon only needs a few minutes in the oven, too long and it will dry out.    Wild Alaskan Salmon fillets are usually more expensive but more generous in their portion size so I will usually cut some off to make a separate meal for Miss ND or freeze a raw portion to enhance a white fish pie.

I’ve used approximate quantities as I don’t tend to measure!

 

Serves 2

Pre-heat your oven to 160 C 

Ingredients

2 Wild Alaskan Salmon Fillets 
Cumin seeds
Pumpkin seeds
Sea Salt to taste
Black Pepper to taste
2 tsp Mixed herbs or to taste
4 tablespoons Greek Yoghurt

Start by toasting a couple of small handfuls of pumpkin seeds in a frying pan until they are lightly browned, don’t do for too long as they can burn quite quickly and the taste will not be good!  Cool.

pumpkinseeds

Take a couple of big pinches of cumin seeds and toast these very briefly, basically just warming them through, about a minute should do!  If you are not keen on cumin, it’s one of my favourites, replace with another spice, it’s the pumpkin seeds that are the star ingredient on top of the salmon.  Once cool add the cumin to the toasted pumpkin seeds, place these and the mixed herbs and salt into a blender and pulse until the pumpkin seeds are to your liking, I like mine quite big!

Smear the yoghurt over the salmon with the back of a spoon leaving a nice thick layer which will keep the fish moist, then sprinkle the spice/herb seed mix over the yoghurt, then a couple of twists of black pepper over the whole dish and you are ready to roast.

Roast for around 10-12 minutes.

Roasted Salmon with Cumin Pumpkin seed Crust – delicious hot or cold.

Quick Nutritional Info:

Salmon – Omega 3, vitamin B3, B6, B12, selenium, magnesium
Pumpkin seeds – magnesium, zinc, iron, calcium, phosphorus, potassium

 

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Cooking with Herbs