Tamari & Ginger Paleo Noodles & Salmon Parcel

This is the ultimate homemade fast-food – quick to prepare and only 12 minutes to cook. Spiralizing vegetables is an easy, tasty way to get kids to enjoy their veggies, and making parcels is a fun way to serve food. It’s always a hit when my kids have friends over. The meal is full of antioxidants, anti-inflammatory nutrients, and brain-boosting omega-3s. Frozen salmon works too – just cook for 20 minutes instead of 12. Wild salmon is always the better choice for taste and nutrition.

What you spiralize depends on your equipment. Courgettes and carrots work with a simple spiralizer, but I also enjoy sweet potatoes, celeriac, beetroot, and butternut squash. After trying several spiralizers, the Chiba Professional Japanese Spiralizer has been the only one that handles tricky vegetables easily. It’s an investment, but worth it for the time and ease it saves.

Have fun and enjoy

x Stella

Ingredients

• 4 fillets wild salmon

• 3 medium sweet potatoes

• 1 medium celeriac

• 3 stems chopped spring onions

• 1 inch grated ginger

• 4 TBSP tamari (GF Soya sauce)

• 4 TBSP Japanese rice wine vinegar

Instructions

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.