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.
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*
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.
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).