When it comes to meals, get the pairing right
All being well I’m still away, nestled into the Welsh countryside and without wi-fi.
Hopefully we’re surviving and the kids are busy cooking dinner as planned …. This is another recipe that’s easy for ten years and up, although I’m always keen to help with draining the quinoa and grilling the skewers. I try not to be a helicopter parent but I do get nervous with hot water in the kitchen. Especially with my youngest who is a magnet for minor disasters!
It helps of course if your kids enjoy what they are eating and this is another favourite. They love a combination of sweet and salty and this recipe totally hits the spot. Although the sauce is sweet, you don’t use much. Also, because quinoa is a lower glycemic carb, the overall impact of this meal on your blood sugar is pretty good. Make sure too that you choose non-starchy veg such as broccoli, peppers and zucchini. The difference between salmon, quinoa and green veg versus salmon, rice and carrots is huge!
To make you feel even better, salmon is rich in brain-boosting omega 3 fatty acids. Omega 3s are also helpful for improving insulin function and nourishing the nervous system. If you are vegetarian or vegan then this marinade works well with firm tofu or tempeh instead – although I would probably bake rather than grill. Whichever way you do it, enjoy!
Teriyaki Salmon Kebabs
½ cup low sodium tamari sauce
¼ cup rice vinegar
¼ cup maple syrup
2 tbsp garlic, minced
2 tbsp ginger, minced
2 tsp sesame oil
Pinch chilli flakes
1.5lbs salmon fillet
1.5 cups quinoa
Lots of green veg for steaming, or a salad
Bamboo skewers soaked in water for at least 20 minutes before using
1. Soak the quinoa for two hours (if you have time), then rinse well and cook in plenty of water (add a stock cube if you like to the water to increase flavour). Once it is tender like rice, then drain well.
2. Meanwhile, whisk the marinade ingredients together in a large glass bowl.
3. Cut the salmon skewers into 1-inch cubes and toss gently in the marinade
4. Load the skewers. Don’t be tempted to add vegetables as they usually cook at a different rate to the salmon.
5. Prep and steam the veg or salad.
6. Grill the salmon for 3 to 4 minutes over a medium-hot heat then turn and baste with more marinade before grilling for another 3 to 4 minutes. The fish should flake easily and have an internal temperature of 130F.
7. Serve with the quinoa and vegetables. (Nutrifit serving recommendation: 1 to 2 skewers, ¼ plate quinoa, ½ plate grilled vegetables.)
Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram