They say that pride comes before a fall, and I have to say that I'm forced to agree after a recent bout of illness completely knocked me for six, despite my usual smug declarations that "I never get sick". It was a humbling reminder that even I can succumb when I let what I like to think of as a healthy "work-life balance" get out of balance ... not enough time spent on the yoga mat, too much work and not enough relaxation, and a little too much over-indulgence in "festive fare". It all took its toll and I hit the wall in a big way.
Thankfully I'm now on the mend, and while a week (or even a day) at the spa would be a wonderful treat right now, that's realistically not an option. I can however give myself the spa treatment at home - plenty of restorative yoga, a good night's sleep on a regular basis, and plenty of fresh healthy food.
As luck would have it our theme this week at I Heart Cooking Clubs is "Suitable for the Spa!" - Donna Hay dishes which are light and lovely, and healthy too. In Fast, Fresh, Simple I came across a recipe for Crispy Skin Trout with Watercress & Radish Salad and on the Donna Hay website a recipe for Miso Salmon with Sesame Salt. Miso and salmon are two of my absolute favourite healthy foods and, with both having the immune system fortifying properties I need right now, I decided on a dish which was a "mix-up" of both recipes.
This was healthy and delicious, and made me feel better just looking at it. I hope you'll give it a try.
Crispy-Skin Miso-Glazed Salmon
with Radish & Rocket Salad
Adapted from recipes by Donna Hay
Serves 2
Click here for a printable copy of this recipe
500g salmon fillet, skin on, pin bones removed, & cut into "fingers"
1 tablespoon miso paste (I used locally grown Urban Hippie miso)
1 tablespoon rice wine vinegar
sesame seeds
1 tablespoon olive oil
For salad:
large handful (or two) of rocket leaves (arugula)
6x radishes, sliced very thinly (I used a mandoline)
handful of pomegranate seeds
For dressing:
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon mirin
2cm (3/4 inch) piece of fresh ginger, finely grated
In a shallow dish, mix together the miso paste and rice wine vinegar. Add the salmon, turning to coat well with the marinade.
Set aside to marinate for a few minutes while you prepare the salad dressing. Whisk together all the dressing ingredients in a small bowl and set aside.
Heat oil in frying pan set over medium heat. Add salmon to the pan, skin side down, and cook for several minutes until the skin is golden and crispy. Turn and cook for a further minute or two until cooked to your liking. Remove from the pan and sprinkle with sesame seeds.
While salmon is cooking combine salad ingredients and arrange on serving plates.
Place cooked salmon on plates beside the salad, and drizzle dressing over both salad and fish. Serve immediately.
If you would like to get to know Donna Hay a little better, and to see all the wonderful "spa treatment" food my friends have been cooking up, then do go visit I Heart Cooking Clubs and check out the links.
I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollam.
