RHODES

This salmon with orange and ginger sauce is a nutrient dense dish with lovely, sweet flavours. Salmon is an excellent protein source and also contains substantial amounts of naturally occurring vitamin D and omega 3 fats. The pomegranate seeds and broccoli add a vibrant mix of vitamin C, polyphenols, and fibre to strengthen both immune signalling and gut health. The freshly squeezed orange juice adds an extra boost of vitamin C, while the pumpkin seeds add zinc. Ginger brings its own powerful benefits too, with anti‑inflammatory and antimicrobial properties. It can be served with brown rice, couscous or quinoa, or as is, if you’re looking to reduce starchy carbs.

​

Ingredients

• 4 salmon fillets

• Juice and zest of 3 oranges

• 1 tablespoon tamari

• 2 teaspoons fresh ginger, grated

• 2 tablespoons pomegranate seeds

• 1 tablespoon pumpkin seeds

• 2 cups  broccoli florets

​

Method

1. Bake the salmon for 20 minutes at 180 degrees Celsius in the oven.

2. Steam the broccoli for 5-6 minutes in  a pot on the hob.

3. Heat the orange juice, zest, ginger and tamari in a pan on a medium heat for 2-3 minutes (you can also add a few orange slices to caramelise in the sauce!).

4. After the salmon has cooked, remove from the oven, pour over the orange sauce, and sprinkle pomegranate and pumpkin seeds on top. Serve with the broccoli (and optional grains).