K4 Cultured Just Ginger Skewered Salmon and Cucumber with Citrus Salt
by Chef Linz Hart-MacDiarmid
A fabulous chef, Linz Hart-MacDiarmid, has produced this little beauty of a recipe for wonderfully healthy salmon using our K4 Cultured Just Ginger, combining the benefits of oily fish with the benefits of our probiotic, lacto-fermented ginger. This is perfect for everything from a dinner party to a light lunch on a sunny summer's day. Put these bad boys on the menu and you'll have no problem pinning your guests down.
- 1 large salmon fillet with skin on
- 1 cucumber
- Wet soaked skewers
- Zest of 2 oranges
- 1 fresh chilli, finely diced (omit for AIP)
- Crushed black peppercorns (omit for AIP)
- Flaky sea salt
- 2 tbsp K4 Cultured Just Ginger, finely chopped
- Extra virgin olive oil
- Remove skin from the salmon and set aside for crisping. Remove any pin bones.
- Cube salmon into large bite-size pieces.
- Salt and oil the salmon skin, then gently place onto greaseproof paper. Cover with more paper (weigh it down if you like) and place in a hot oven for 15 - 20 minutes. Beware it burns easily so keep your eyes on it! Set aside to cool.
- Prepare the cucumber - leave the skin on one side of cucumber length, but remove the other (best if the cucumber is reasonably narrow).
- Zest one orange and combine with the finely chopped chilli and a grind of black peppercorns (omit for chilli and peppercorns for AIP).
- Skewer the salmon and cucumber, then season with the orange zest, chilli and black peppercorns (omit for chilli and peppercorns for AIP).
- Bake the salmon skewers for 10 minutes in a moderate oven.
- Whilst the skewers are in the oven, zest the other orange and combine with the finely chopped K4 Cultured Just Gingerand flaky sea salt (keep it nice and textured).
- Remove skewers from the oven, and generously coat with ginger-citrus salt.
Serve with the crispy skin as garnish.
Salmon has a well-deserved reputation as a health food. It is nutrient dense and an excellent source of essential proteins, vitamins and minerals (such as a vitamin B12, selenium and potassium). Most importantly, however, is that it is a significant source of omega-3 fatty acids. These fatty acids, which occur naturally in oily fish as eicosapentanoic acid (EPA) and docosahexanic (DHA), are believed to be important in maintaining a healthy brain function, as well as being important for the maintenance of healthy joints and a healthy heart. There is also ongoing research into the potential benefit of fish consumption in protecting the body against diseases such as asthma, depression, diabetes, high blood pressure, Alzheimer’s, rheumatoid arthritis, macular degeneration, multiple sclerosis and some cancers. Foods rich in omega-3 are an important part of our diet, as they are essential amino acids that the body is unable to synthesise on its own; therefore they must be obtained from our food.