Salmon with ginger & thyme butternut squash, green beans & broccoli
As my husband will testify, I have become more and more interested in the food we eat, and how it can affect our health. A few months ago, I began to experiment with ‘eating clean’ – that is, to eliminate pretty much all processed foods from our diets, and prepare meals based on loads of health-giving, nutrient-rich organic greens and veg, lean meats, oily fish, the ‘right’ fats, and wholegrain foods – complex carbohydrates with a low GI.
In combination with a new exercise regime, I found that my weight dropped, my hair & skin began to glow more, and my energy levels skyrocketed. It was almost unbelievable to see the changes, so I’ve set myself a little mission to start compiling my experiments in the kitchen, as well as things exercise-wise I’m learning and sharing it online so that you can benefit from my experience. I’m not quite sure yet where this blog is going to take us, but I hope you’ll join me for some delicious experimentations in the kitchen and a small step towards living a healthier life. It’s worth it, I guarantee.
So today, I wanted to share a quick and simple recipe, which I usually enjoy for dinner but would also be a yummy lunch too. The warming ginger & comforting thyme complement the sticky, caramelised butternut squash beautifully, and complement the soft salmon flesh and crunchy al-dente veg perfectly.
For many reasons, in all my recipes, I will be recommending that you buy the best quality ingredients you can afford, ideally local, and organic. This will help to ensure they are as nutrient-dense as they could be. The better quality soil a food is grown in, the more nutrients it will contain, and the better it will be for your body. Think about buying from your local fishmonger, or greengrocers, or maybe even a local market – there are also some great bargains to be had by buying towards the end of the day.
I also recommend steaming the veg to maintain their nutrients.
Steamed salmon with ginger and thyme butternut squash, green beans and broccoli
8oz butternut squash, cubed, 1cm
Generous handful of fresh thyme
1 teaspoon ground ginger
1 dessert spoon coconut oil (you can buy it in Holland and Barrett. Make sure you buy organic).
1 teaspoon Agave nectar (a natural, organic syrup from cactus – you can find it in Holland & Barrett)
Top and tailed green beans
Generous serving of broccoli
Method: Salmon: Take each salmon fillet and slice of lemon and wrap in it’s own large square of tin foil – secure it tightly so no air can escape and leave enough airspace space for the salmon to steam. Place in the oven and cook for 12-15 mins (I usually check at 12 mins to make sure it’s not overcooking). You’ll know it’s ready when it’s a paler pink than when raw, and yielding to the touch. Butternut squash: add the cubed butternut squash and thyme to a medium sized pan of cold water, bring to the boil, continue boiling for 2 minutes, then take out the cubes and set aside. Heat your coconut oil in a medium sized frying pan until hot, then add the thyme, butternut squash, agave nectar and ground ginger. Turn the heat down to medium-high and cook until golden and beginning to caramelise (approximately 10 minutes). Don’t touch the contents of the pan too much as you want the cubes to remain intact. Steam your veg, then serve the meal. Enjoy, taking the time to savour the flavour!