Tamari & Ginger Paleo Noodles & Salmon Parcel

This is the ultimate home-made fast-food which takes minutes to put together and only 12 minutes to cook.  Spiralizing vegetables might not be a new thing but it is definitely one of the easiest and tastiest ways to get veggies into kids. Making parcels is simple and is a really fun way of serving food – this is definitely the dish of choice whenever my kids have their friends over. This delicious and simple meal is loaded with cell-protective antioxidants as well as anti-inflammatory and brain boosting omega 3 fatty acids. Frozen salmon also works a treat in this dish. All you need to do is increase cooking time to 20 minutes. Wild salmon is superior in every way to farmed salmon, both in terms of taste and nutrition, so wherever possible choose the wild stuff.

What you spiralize will depend on the equipment you have. For courgettes and carrots a simple spiralizer will do but I like spiralizing sweet potatoes, celeriac, beetroot and butternut squash. I have gone through half a dozen spiralizers in my kitchen and none of them could do the job well with the more awkward shaped vegetables until I found the Chiba Professional Japanese Spiralizer. It is an investment for sure but when it takes less than 10 seconds to effortlessly spiralize a whole celeriac then it is worth every penny. I have no affiliations with this company. I am simply sharing my experience.

Have fun and enjoy x

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HOW TO MAKE

  1. Heat the oven to 200 degrees Celsius Fan (220 degrees Celsius for a normal oven)
  2. Spiralize the peeled sweet potatoes and celeriac and set aside. If you don't have a spiralizer which can handle these vegetables then replace them with carrots and courgettes instead. 4 large carrots and 4 medium courgettes should do the trick.
  3. In a small bowl mix the grated ginger, Tamari sauce (gluten free soya sauce), and the Japanese rice wine vinegar. If you don't have rice wine vinegar use normal white or red wine vinegar.
  4. Cut 4 pieces of 9 inch (23cm) square parchment paper and place 1/4 of the spiralized vegetables in the middle of each parchment paper.
  5. Sprinkle 2 of the shopped spring onions equally over the vegetables. Place the salmon fillets on top of each pile of vegetables and pour the sauce with ginger, tamari and rice wine vinegar over the salmon and vegetables making sure you use 1/4 of the sauce for each parcel.
  6. Wrap the parcels tightly so that steam can't escape and place on a baking sheet. For 4 fillets you will need 2 baking sheets.
  7. Once cooked remove from the oven and open up the parcels. Use oven gloves in case steam escapes as it will be super hot! sprinkle the final chopped spring onion equally over the fish before you serve.
  8. We serve ours in the parcels as it makes for great theatre but you can remove it if you wish and place on a plate and serve.

THE SCIENCE BIT

The unique protein and amino acid composition of SALMON is often overlooked in its nutritional profile. Salmon contains short protein molecules called peptides that have been shown to be bioactive and may have important anti-inflammatory properties. Salmon also provides important amounts of the antioxidant amino acid taurine. Salmon is an excellent source of vitamin B12, vitamin D and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus and vitamin B6. It is also a good source of choline, pantothenic acid, biotin and potassium. SWEET POTATOES provide significant anti-oxidant support and have been shown to help with blood sugar regulation. They contain glycosides called batatosides which have been shown to have antibacterial and antifungal properties. Other research has also shown that sweet potatoes contain cyanidins and peonidins which may be able to lower the potential health risk posed by heavy metals. CELERIAC is a rich source of vitamin K, important in bone health and with every mouthful you get a good dose of phosphorous, iron, manganese as well as a host of B vitamins.