2 (boneless) salmon fillets (wild caught, not farmed)
4 tablespoons tamari or soy sauce
1 tablespoon water
1 tablespoon honey, melted
2 large cloves garlic, peeled and crushed
1 chunk of ginger (about 1 inch piece), grated
1 lime, juice
2 green spring onions, thinly sliced
1 small red chilli, chopped finely
2 medium sized courgettes
1 dessertspoon of coriander
1 jar with lid
In this recipe, I use tamari sauce because it is lower in salt and sugar. Tamari sauce also has less wheat than soy sauce so it is easier on your stomach, making it feel less bloated, and helping your tummy look flatter. Do check the bottle though to confirm there is no wheat as it’s ingredients can depend on the brand.
How to make
- Pour the tamari or soy sauce, water, grated ginger, crushed garlic, chopped chilli, melted honey, lime juice and half of the spring onions (the other half is used for garnish) into a jar and place the lid on. Shake the jar well so all the ingredients are combined. This is the teriyaki sauce.
- Put the salmon fillets into a medium sized bowl and pour over the teriyaki sauce, covering the fillets well. Let the fish sit in the marinade for about 10 minutes.
- Heat the grill or a griddle pan.
- Using tongs remove the salmon fillets from the sauce and place into the hot griddle pan or on a baking tray. Either pan-fry the two salmon fillets for about 4 minutes each side (or until cooked through the middle) or grill for about 15 minutes on one side (or until cooked through).
- Meanwhile heat up the remainder of the sauce in a pan as you can use this to cover the salmon when it’s cooked.
- To make the courgette noodles, either use a spiralizer, julienne peeler or vegetable peeler. If you are using a peeler or julienne peeler you simply slice the courgette lengthways to get long thin slices. With the spiralizer you attach the courgette according to the instructions and turn the handle to form the courgette swirls.
- Serve the salmon on the courgette noodles with the chopped coriander and remainder of the spring onions.
- Salmon is one of the best foods you can eat when you’ve had a baby.
It is high in Omega 3 fats to keep your bones and joints strong which is a good idea as pregnancy exacts it’s toll on your joints. With it’s omega 3 content it is also good for improving memory and brain function to aid in postnatal recovery and ‘baby brain’.
- Courgettes are a win win vegetable. Rich in essential nutrients like potassium, manganese, and antioxidants like vitamin C and vitamin A for boosting your immune system and help deal with postnatal depletion, maintain healthy skin and hair and help wound healing, useful for helping c-section scar tissue.
- Courgette noodles are a far healthier choice due to the vitamins in nutrients which are superior to egg noodles. Courgettes are gluten free and easier on your digestion plus they contain fibre to sustain your appetite to aid weight loss.