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Chia-Crusted Salmon Recipe

Chia-Crusted Salmon Recipe - House & Home

Chia seeds are a great alternative to breadcrumb crusts for those on a gluten-free diet. Chia seeds, the highest plant source of omega fatty acids, and salmon ensure this meal is packed with essential fatty acids. Asian greens are rich in vitamins A, C and K, and are a good source of potassium and calcium.

Yield: 
4 servings
Ingredients: 

3 tbsp white chia seeds
3 tbsp black chia seeds
Four 6 oz. skinless salmon fillets
2 bunches choy sum (1 lb.), washed and trimmed
3 tbsp sunflower oil
1-1/4" piece of ginger, peeled and julienned
2 cloves of garlic, thinly sliced
Rice noodles or steamed brown rice, to serve*

Tamari Dressing
3 tbsp oyster sauce*
3 tbsp tamari*
1-1/2 tbsp Chinese rice wine
1 tsp sugar

* If you want this dish to be gluten-free, make sure you use gluten-free noodles, oyster sauce and tamari.

Instructions: 

Step 1: Combine the white and black chia seeds on a plate. Press each salmon fillet in the chia seeds to evenly coat one side, then set aside.

Step 2: Remove the stems from the choy sum, cut in half if long and reserve. To make the tamari dressing, put all the ingredients in a small bowl and stir to dissolve the sugar.

Step 3: Heat 1 tbsp of the oil in a large nonstick skillet over high heat. Cook the salmon, chia side down, for 2-3 minutes or until golden. Turn and cook for a further 2 minutes (for medium) or until cooked to your liking. Set aside and keep warm.

Step 4: Meanwhile, heat the remaining oil in a large wok or skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the choy sum stems and stir-fry for 1-2 minutes, then add the choy sum leaves and stir-fry for 1 minute more or until almost wilted. Add half the dressing and toss to combine.

Step 5: To serve, divide the choy sum among serving plates, top each with a piece of salmon and drizzle over a little of the remaining dressing. Serve with rice noodles or steamed rice.

See more recipes from Chrissy Freer.

Reprinted with permission from Chrissy Freer's Supergrains (2013 Appetite by Random House).

Author: 

Chrissy Freer

Photographer: 

Julie Renouf

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